Peanut Porridge

Peanut Porridge 

Ingredients:
1 lb.Unsalted virgin peanut
4 Cups water
1 Tsp. cinnamon
1 Tsp. nutmeg

¼ Salt 

1 Cup coconut milk

1 Tsp. vanilla 

Sweeten condensed milk to taste

Instructions:

1. Blend 1 cup water and peanut to a really fine texture.  
2. Add 1 cup of water and add peanut paste mixture to pan and cook for 15 minutes. 
3. Add coconut milk and 1 cup of water to the pan and bring to a boil.
4. Add vanilla, salt, cinnamon and nutmeg and cook for 10 minutes. 
5. Sweeten with condensed milk and serve hot. 

TIP Cook on low-Medium heat and stir consistently.

Fish Soup " Fish Tea Soup"

Jamaican Fish Soup

Ingredient:
1 lb. Fish or fish head cut in pieces

6 Cups water 

1 Spring thyme

2 Green onion

2 Carrot 

1 Scotch bonnet pepper

¼ Yellow yam

2 Cho cho/Chayote

3 Green/Unripe banana

1 Tbsp. Allspice

Salt to taste

Grace or Maggi Fish tea soup mix (Optional)

Instructions:

1. Boil fish in water for about 30 minutes.
2. Remove fish and set aside. Add remaining ingredients, except soup mix, cook for 20 minutes.
3. Return Fish and add soup mix. Cook for 10 minutes.
4. Add salt to taste and serve hot. 

TIP If you decide to use soup mix, use less salt as the mix already contains salt.

Hominy Corn Porridge

Hominy Corn Porridge 

Ingredients:
1 cup hominy corn

5 cups of water

1 cup coconut milk

¼ cup evaporated milk

1 tsp. vanilla

¼ tsp nutmeg

¼ tsp cinnamon

¼ tsp salt
Condensed milk to sweeten 

Instructions:

1. Wash hominy corn and soak in four cups of water overnight.
2.  Add hominy corn along with water in a pan and allow to cook.
3. Add coconut milk and one cup of water to the pan and bring to a boil. 
4. Add evaporated milk, vanilla, nutmeg, salt and cinnamon and cook to a medium thick consistency. 
5.  Sweeten with condensed milk and serve hot.

TIP Avoid putting too much water, as porridge will become too watery. However, corn starch may be added to get a thicker consistency.

Jamaican Pepper Shrimp "swims"

Jamaican Pepper Shrimp

Ingredient:

1 lb shrimp, with the head still attached. 

4 cups water

2 tsp. salt

2 tsp. paprika

2 tsp. all-purpose seasoning

2 scotch bonnet pepper

2 green onion

1 spring thyme

Instruction:

1. Wash shrimp in lemon juice.
2. Add all ingredients in a pan, except shrimp and bring to a boil.
3. Add shrimp and cook for 8 minutes.
4. Serve.

TIP- Once cooked; allow the shrimp to marinate in the pan for an hour.

Toto (Jamaican Coconut Cake )

Ingredients:

Toto (Coconut Cake)

2 cups grated dry coconut

½ cup milk

2 tsp. vanilla

¼ lb butter

1 cup flour

1 egg, beaten

½ cup sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

¼ tsp. all spice

1 tsp. ginger

Instructions: 

1. Mix coconut, flour, cinnamon, butter, nutmeg, all spice and ginger in a bowl.
2. Add vanilla, beaten egg, and enough milk to make dough.
3. Grease baking pan and preheat oven to 350 degrees F.
4. Spread mixture evenly in baking pan and bake for 30-40 mins.
5. Cut in squares and serve. 

Fried Lobster

Fried Lobster Tail 

Ingredients

Lobster tail

¼ cup flour

¼ cup cornmeal

1 Tsp. salt

1 Tsp. paprika

1 Tsp. black pepper

Sauce

½ tbsp. butter

Salt

Pepper

Instructions:

1. Add butter, salt and black pepper into a container and place in the microwave for 20 seconds.

 Instructions:

1. Remove shell and wash lobster tail in lime juice and season with salt and pepper.
2. Mix cornmeal, flour, paprika, salt and black pepper in container and set aside.
3. Add oil to frying pan and allow to heat.
4. Add lobster tail to cornmeal mixture and allow to fry on medium heat. (Remember to turn the lobster tail on each side)
5. Once fried, allow the oil to drain. Serve hot with sauce.

Gungo Peas Soup

Gungo Peas Soup

Ingredients:

1 lb stewing beef

¾ pig’s tail (optional)

1 cup pigeon peas (Gungo peas)

4 cups water

1 scotch bonnet pepper

2 tbsp. thyme

3 green onion/escallion

½ Jamaican yellow yam

½ Jamaican sweet potato

¼ cup of coconut milk

Salt (optional)

Spinners

1 cup flour

1 tsp salt

 Instructions:

1. Water to make dough
2. Mix ingredients together to make dough (not too soft, not too hard)
3. Take a small piece of the dough and roll in the palm of your hands to form a long, thin dumpling

Instructions:

1. Soak peas overnight in cold water.
2. Soak pig’s tail overnight to remove excess salt.
3. Cut meats in small pieces. Add water, meats and peas in a pot and allow to cook for 1 ½- 2hours or until cooked. (Could use a pressure cooker to cut cooking time)
4. Add coconut milk, green onions, thyme, scotch bonnet pepper, yam and potato. Once water comes to a boil add spinners and allow to cook for 30-45 minutes.
5. Add salt to taste if necessary
6. Serve hot.

Rice and Peas

Jamaican Rice and Peas

Ingredients:

1 cup Red Kidney Beans

2 cups rice

2 green onions

1 spring thyme

¾ cup coconut milk

1 scotch bonnet pepper

1 garlic

1 tbsp. margarine

Salt to taste

 Instructions:

1. Wash and soak peas overnight. (The water should be just enough to cover the peas)
2.  Add peas plus the same water in a pan with garlic to the stove on medium heat and allow to cook. OR Wash peas and add to a pressure cooker for 30-40 minutes or until peas are cooked.
3. Once the peas are almost cooked add coconut milk, green onion, thyme and scotch bonnet pepper to the pan. Allow the water to come to a boil.
4. Add rice, margarine and salt to the pan and allow to cook for 20-30 minutes. (Ensure liquid absorbs)
5. Near the end of cooking time, if the grains are not quite cooked, place a piece of plastic wrap on top of the rice and finish on low heat.  
6. When cooked, stir with a fork before serving.