| Jamaican Brown Stew Chicken or Fish
Posted: 10/31/2009 9:39:27 AM | People! I did a thread search, and cannot believe there are no Jamaican recipes posted out here! I love Caribbean food, especially Jamaican. This recipe works well with catfish or chicken. Delicious!
BROWN STEW CHICKEN / BROWN STEW FISH
NOTE: BECAUSE THESE DISHES ARE MEAT IN A THICK SAUCE, MANY WILL PREFER TO USE BONELESS AND SKINLESS FISH STEAKS OR FILETS SO AS TO AVOID PICKING THROUGH THE SAUCE TO FIND THE BONES HOWEVER , CHICKEN BONES ARE LARGE ENOUGH SO THAT THEY ARE NOT A PROBLEM. YOU CAN USE PIECES WITH OR WITHOUT SKIN IF YOU ARE AVOIDING FAT.
INGREDIENTS:
· CHICKEN OR FISH CUT INTO SERVING SIZED PIECES.
· 2 BUNCHES SCALLIONS AND THYME (USUALLY SOLD TOGETHER) CHOPPED UP
· CLOVE OR TWO OF GARLIC
· JERK SEASONING OR ALLSPICE (PIMENTO) TREE) LEAVES.
· 3-5 PLUM TOMATOES PER CHICKEN OR 2 LBS OF FISH
· SALT AND PEPPER AND/OR PEPPER SAUCE IF YOU LIKE SPICY
· WATER
· OIL
· FLOUR
· OPTIONAL: A DASH OF VINEGAR AND A 1/2 TEASPOON OF SUGAR - NICE FOR A TANGY SWEET AND SOUR EFFECT
DIRECTIONS:
RINSE OFF THE CHICKEN OR FISH PIECES AND LET MOST OF THE WATER RUN OFF BUT LEAVE PIECES DAMP.
PUT A CUP OR SO OF FLOUR IN A LARGE BOWL OR POT, MIX IN SOME SALT AND PEPPER AND COAT THE CHICKEN OR FISH ALL OVER WITH THE MIXTURE. GENTLY SHAKE OFF THE EXCESS AND FRY IN A LITTLE OIL, OVER A MEDIUM FLAME UNTIL EACH PIECE IS BROWN.
IN A SEPARATE SKILLET OR COVERED POT, FRY UP THE SCALLIONS IN A COUPLE OF TABLESPOONS OF OIL . WHEN THEY 'RE A LITTLE SOFT ADD IN THE GARLIC (PRESSED OR FINELY CHOPPED), THE TOMATOES (SLICED OR CHOPPED) , THE SHREDDED THYME AND A COUPLE OF TEASPOONS OF ALLSPICE (OR JERK SEASONING TO TASTE) OR A BUNCH OF PIMENTO LEAVES.
IF YOU HAVE NO ALLSPICE, NO PIMENTO LEAVES, NO SUGAR, NO TOMATO, NO VINEGAR YOU CAN USE KETCHUP WHICH HAS ALL THOSE INGREDIENTS IN IT BUT YOU WILL STILL NEED SCALLIONS (OR ONIONS).
STIR IN ABOUT A CUP OF WATER AND BRING TO A BOIL. LAY THE FISH OR CHICKEN IN THE SAUCE IN A SINGLE LAYER AND AND ADD WATER UNTIL IT JUST COVERS THE MEAT. COVER AND COOK OVER A LOW FLAME FOR ABOUT 35 MINUTES CHECKING OCCASIONALLY TO PREVENT STICKING, TO ADD WATER AS NECESSARY AND MOST IMPORTANT TO CHECK THE SEASONING; YOU MIGHT WANT MORE ALLSPICEOR JERK SEASONING IN THE SAUCE. THOSE WHO LIKE HOT SAUCE CAN ADD IT ONCE THE FOOD IS ON THE PLATE.
SERVE WITH RICE AND PEAS WHICH ALSO GOES WELL WITH THE SAUCE. | |
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| Jamaican Brown Stew Chicken or Fish
Posted: 10/31/2009 9:44:34 AM | Here's a recipe for rice and peas. This is crossing cultures to the Bahamas, but almost any kind of Caribbean rice and peas goes well with the brown stew dish above.
INGREDIENTS (Nutrition)
1/4 cup butter
2 ounces sliced bacon, diced
1 large onion, diced
1 stalk celery, diced
1 large tomato, diced
1/2 (6 ounce) can tomato paste
1 tablespoon ketchup (some recipes omit this)
salt and pepper to taste
1 (15 ounce) can pigeon peas, with liquid
1 2/3 cups water
1 1/2 cups uncooked long-grain white rice
1 sprig fresh thyme, chopped
DIRECTIONS
Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion and celery, and cook until tender. Mix in tomato, tomato paste, and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.
Stir pigeon peas and their liquid, water, rice, and thyme into the saucepan. Bring to a boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork. | |
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| Jamaican Brown Stew Chicken or Fish
Posted: 10/31/2009 5:15:27 PM | I am still on that search for the RIGHT Jamaican Cassava Bread. Here is what I found. I guess I ma going to have to make them to see. Ahh such sweet torture LOL...
Cassava Bread
Ingredients
1 cup fresh cassava meal
2 tbsp counter flour
1 tsp baking powder
1 tbsp sugar
1 tbsp vegetable oil
1/3 cup milk
1 tbsp lime juice
1 egg
Directions
1.Mix together all the dry ingredients in a large bowl then add egg and milk to produce a thick batter. Stir in oil and lime juice.
2.Pour one half of batter into well greased non-stick frying pan.
3.Cook on moderate heat for about 5 minutes. Turn and cook for a further 5 minutes.
Bammie
(Jamaican cassava flatbread)
Bammie, or bammy, is a cassava bread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants. In Jamaica, bammie is usually bought from a local vendor and served for breakfast or as a side dish with fish.
•Cassava flour -- 3 cups
•Salt -- 1-2 teaspoons
•Water -- 1 1/4 to 2 1/4 cups
Method
1. In a large bowl, mix together the cassava flour and salt. Stir in enough water to make a stiff dough. Cover and set aside to rest for at least 30 minutes.
2. Cut the dough into 6 equal portions. Dust a countertop with some cassava flour, and roll each portion out into 4-inch rounds about 1/2 inch thick.
3. Heat a greased skillet over medium flame. Cook each round for 3-5 minutes on each side until browned. Serve warm.
Variations
•To use fresh cassava instead of cassava flour: grate about 1 pound of peeled cassava root into a bowl. Place the grated cassava in a large kitchen towel and wring out any excess moisture. Add salt to season and form patties out of the dough. Cook as directed above.
•To give added flavor, after cooking the bammy, soak the patties in coconut milk for a few minutes and then refry until lightly browned.
This one sounds more like the one I love. It was rated 5 stars out of 5 stars by people who had tried it and rated it! I guess it is traditionally served with Fish Pie, but I had it most often with a dish I cannot find yet....it has ackee, soursop flower and scotch bonnet peppers. Still on the hunt.
Fish Pie
•Firm white fish filets -- 1 pound
•Eggs -- 2-3
•Coconut milk -- 1/2 cup
•Lime juice -- 1 tablespoon
•Pickapeppa or other bottled hot sauce -- 2 teaspoons
•Worcestershire sauce -- 1 teaspoon
•Garlic, minced -- 2-3 cloves
•Thyme -- 1 teaspoon
•Salt and pepper -- to taste
•Breadcrumbs -- 1 cup
Method
1.Preheat oven to 350°F. Poach the fish in a little salted water until just cooked through. Remove, cool, and flake into small chunks.
2.In a large bowl, beat the eggs, coconut milk, lime juice, hot sauce, Worcestershire, garlic, thyme, salt and pepper. Stir in the flaked fish and breadcrumbs and pour into a greased cake pan or oven-proof skillet.
3.Bake in the preheated oven for 30-45 minutes until set and browned on top.
Variations
•Any firm white fish works well in this dish. Snapper is a good choice. Add some chopped, poached shrimp if you like.
•Add some minced onion or 1 tablespoon of capers of you like.
Now if I can just find that other dish I am looking for 
SS | |
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| Jamaican National Dish
Posted: 10/31/2009 5:50:49 PM | Okay, I figured it out, after searching and searching and reading a lot. The dish I had was right under my nose all of the time. I was eating the National dish of Jamaica, but the friends I knew, who operated the best Jamaican restaurant in Houston, Jamaica me Crazy, were making it with soursop flower in it. I never found a recipe with that, so I guess it was their invention. Sooooooo Good. Here is the usual recipe, but if I can, I will get soursop flower and add it.
Ackee and Saltfish
1/2 lb Saltfish (dried, salted codfish)
12 fresh ackees or 1 (drained) can of ackees
1 medium onion
1/2 tsp black pepper
3 tbsp of butter
2 Scotch Bonnet peppers, cut in half, or more left whole, depends on your tollerance
1 sweet pepper
1 chopped tomato
1 sprig fresh thyme or 1 tsp dried thyme
Optional ingredients:-
2 cloves of garlic
4 Scallion (or spring onions)
6 Slices of bacon
(The one I ate had the scallions, but not the bacon or the garlic)
~Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt)
~ Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender).
~Chop the onion, sweet pepper, chile pepper and tomato.
~Remove the fish from water and allow to cool.
Remove all of bones and skin then flake the flesh of the fish.
~Melt the butter in a frying pan and stir fry the onion, black pepper, sweet pepper, chile and thyme for about 3 minutes.
~Add the tomatoes and flaked fish and stir-fry for another 10 minutes
~Add the Ackee and cook until hot throughout. Stir gently to avoid breaking-up the Ackee
Serve with yam, green banana, fried dumplings and Irish potato
Apparently this is eaten for breakfast more than any other meal.
This is a great dish! I never ate all of those sides at any time, but they came with it. I always gave all but one to someone else and had my cassava bread with it. My friends always made the potaotes into chunks and kind of pan steam fried them; the yams were made into patties with spices and the plantain was fried. I do not really remember the dumplings. I don't think I ver ate them because it wuld be too much food. Now I wonder what the dumplings were like. I will have to research. I am sure I ate them other times and just not with this dish. Oh boy, another search! LOL
SS | |
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| Jamaican National Dish
Posted: 10/31/2009 7:18:01 PM | Sorrel Punch
1 lb Sorrel sepals- the whole dried flower, no stem ((this is in Mexican Jamaica flower (red hibiscus), not your regular garden variety, easily available in markets that cater to Mexican or Caribbean cultures in larger cities))
1" of ginger
5 tbsp sugar
2 litres of water
A splash of rum
Optional spices
1 tsp cloves
1 tsp ground pimento
1 tsp cinnamon
1 tbsp orange peel
1 tbsp lemon peel
1 tsp mace
Optional alcohol
Wine
Sherry
Rum
~Grate the ginger.
~Add the ginger, sorrel and water to a pot and rapidly bring to the boil.
~Add a selection of optional ingredients to the mixture to personalise the drink. You will probably need to experiment with these ingredients until you find the combination which is perfect for you.
~Allow the mixture to boil for 10 minutes.
~Take the mixture off the heat. Once it has cooled, place in the fridge for 24 hours.
~After 24 hours, take the mixture out of the fridge and strain.
~Stir in the sugar and a dash of rum (the rum helps to preserve the drink). If you wish you can add some wine, sherry or additional rum at this stage.
~Serve with ice.
Soursop is a creamy custard-like fruit related to and much like the Cherimoya, which can be substituted. It is high in vitamins B1, B2, and C. It is a creamy white color, but it is often colored bright pink or green in drinks. It is called Guanabana in Spanish, which may be easier to find under that name in the International isle in markets.
Soursop Cooler
1 ripe sour sop fruit
1 can of condensed milk
1 tsp. nutmeg
2 tbsp. vanilla
4 cups water
Blender of hand mixer
mixing bowl
1. Wash the fruit with water.
2. Remove the soft green skin, with you hand (just peel it off).
3. Place it in your mixing bowl.
4. Wash your hand thoroughly.
5. Break the fruit apart and remove all the seeds.
6. Place the seedless fruit in the blender along with your grated nutmeg, and vanilla.
7. Add water and blend until if forms a smooth mixture.
...If you do not have a blender you can mix the ingredients with a hand mixer.
8. Add condense milk to sweeten to taste.
9. The end result should be a nice thick creamy blend. Add water if it is too thick.
10. Serve over ice cubes. Keep leftovers refrigerated.
OR
Soursop Drink II
•1 pound sour sop peeled, seeded & sliced
•1.5 cups milk
•5 tablespoon sugar (add more or less to taste)
•1 cup crushed ice
•1 squeezed lime (optional)
1.Blend the soursop, milk & sugar in blender.
2.Add ice, lime & blend again till smooth. Add sugar if needed
Soursop C0ckt@il
16 oz soursop juice
6 oz pear vodka (absolut)
2oz Malibu coconut rum
.5 oz fresh lime juice
1 1/2 teaspoons curaçao liqueur
4 dashes of angostura bitters
.5 oz coconut cream
.5 oz almond syrup
.5 oz pear syrup
the almond and coconut work really well with soursop and keep the drink true to flavor despite the pear absolut and syrup....skip the almond and you're missing out.
adjust the pear flavor down a bit and increase the cocomut to taste more of the soursop but mind the sweetness extra syrup/coconut cream will add.
Island Sop
Serves 2
3/4 cup soursop (guanabana) juice
6 tablespoons gin
4 teaspoons fresh lemon juice
1 1/2 teaspoons blue curaçao liqueur
4 dashes of angostura bitters
(2 purple orchids)
Mix ingredients in****ail pitcher with ice. Stir well (about 30 seconds to chill). Strain into martini glasses, garnish each with orchid and serve.
Jamaican Strong Back
1 bottle Guinness
1 can supligen (This is a 12oz, vanilla meal replacement. I guess this drink is for those who want to drink and not eat that day LOL)
1 tbsp Vanilla Essence
1/2 tsp Grated Nutmeg
1 cup raw Oats
1 cup raw or baked (unsalted) peanuts
optional:
dash of Jamaican white rum
1. Soak the oats in the the guiness for 24 hours
2. Throw mixture in blender
3. Add peanuts, vanilla, supligen, and nutmeg.
4. Blend the ingredients until you get a smooth mixture.
5. Chill in the refrigerator and enjoy...if you cannot wait server over ice.
No Problem Mon!
1 oz. coconut rum
3/4 oz. creme de banana
1/2 oz. lime juice
1/2 oz. fruit juice
1 oz. pineapple juice
1 oz. grapefruit juice
1 oz.orange juice
1. Add ice & blend
Jamaican Fruit Punch
2 oz. Jamaican Strawberry Syrup
½ banana
1 slice pineapple
2 oz. orange juice
½ oz grapefruit juice
1 tbsp. grape juice
crushed ice
12 oz. water.
1. Mix all ingredients and blend
I think we need to get together and have a Jamaican Party  
SS | |
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| Jamaican National Dish
Posted: 11/1/2009 10:46:38 AM | Great drink recipes, and yes ackee and saltfish is a classic. There are lots of slight variations. Let's hit the beach! No man, no cry!
Here's another must-have for the party:
JAMAICAN BEEF PATTIES (Also can be done with shrimp, chicken or vegetables)
(Recipe by ©eatjamaican.com)
PASTRY (substitute prepared pastry if you must)
2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water
Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.
MEAT FILLING
2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water
In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.
Yield: 10 Patties | |
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| Jamaican National Dish
Posted: 11/1/2009 1:58:58 PM | you dont put no jerk seasoning in a stew chick/fish dish.
for the seasoning, you either put browning or la choy soy sauce, that gives it the darker color and somewhat sweet taste. You also can add scotch bonnet pepper. Ketchup is a last ALTERNATIVE if you find youself w/browning/soy sauce.
In jamaica, you normally fry the chicken w/salt and pepper. then as the chicken sits you take brown sugar(just a little) and cook it over a med flame w/ a little water so that it caramelizes then you at the tomatoes ,onion or scallion, scotch bonnet, some soy sauce and some water (about 2 cups) you let it cook for about 30 minutes on high to thicken and reduce the salt,.. THEN you put in the chicken that was prev fryed, because no one likes a soggy skin....big difference.. | |
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| Jamaican National Dish
Posted: 11/1/2009 5:43:58 PM | Jamaican Curried Goat
2 tablespoons vegetable shortening
3 pounds goat, cut into small serving pieces
1 large onion, finely chopped
3 tablespoons curry powder
1 fresh Scotch Bonnet pepper, finely chopped
1 bay leaf
1/2 teaspoon allspice
1 cup coconut milk
beef or chicken stock
Salt, freshly ground pepper to taste
juice 1/2 lime
Melt the shortening in a skillet and brown the meat all over. Remove to a covered heavy casserole. Saute the onion in the fat remaining in the skillet until transparent. Add the curry powder and Scoth Bonnet, and saute, stirring for a couple of minutes. Add to the casserole with the bay leaf, allspice, coconut milk, and enough stock to cover the meat. Season with salt and pepper, cover, and simmer gently until the meat is tender, about 2 hours. Just before serving add the lime juice, and cook 2 or 3 minutes longer. Goes great with a Red Stripe.
Spicy Shrimp and Lobster Coconut Soup
2 (4-inch) pieces lemongrass stalk, smashed
1 teaspoon whole coriander seeds
2 teaspoons olive oil
1/2 cup diced yellow onion
1/2 red bell pepper, seeds and stem removed, and diced
2 teaspoons minced garlic
4 teaspoons minced fresh ginger
2 cups shrimp stock
1/2 Scotch bonnet pepper, seeded and minced
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
12 ounces medium shrimp, peeled and deveined
2 spiny lobster tails, meat removed and diced
2 1/2 cups unsweetened coconut milk
1/4 cup fresh lime juice
3 to 4 tablespoons chopped fresh cilantro leaves
Place the lemongrass stalks and coriander in dampened cheesecloth and tie together with kitchen twine. Set aside.
Heat oil in a medium stockpot over medium-high heat. Add onions and bell peppers, and saute 2 to 3 minutes, or until softened. Add garlic and ginger and cook, stirring constantly, for about 2 minutes. Add the spice bag, shrimp stock, and Scotch bonnet pepper. Season the soup with the salt and pepper. Bring to a simmer and cook for about 10 minutes.
Add the shrimp and diced lobster meat and simmer for an additional 4 to 5 minutes just until the seafood is cooked through. Stir in the coconut milk, lime juice, and chopped cilantro and cook 2 to 3 minutes or until heated through. Remove the spice bag from the soup and ladle into warmed soup bowls. Serve immediately. | |
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| Jamaican National Dish
Posted: 11/1/2009 6:10:24 PM | STOP STOP S T O P
THE MADNESS!!!!
I am drooling too much. The last meal thread almost killed me after week wallowing in the divine goodness of the saffron thread, Soups and Salads thread, Algerian thread, African dishes thread, Barbados thread, this thread...on and on. I can't take it anymore~!!
or either come go with me to Jamaica this January! LOL
I am going on vacation somewhere. I am still looking for a travel partner. LOL
SS | |
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| Jamaican National Dish
Posted: 11/1/2009 7:44:29 PM | | Had to tell y'all I went to a Jamaican restaurant tonight...I had jerk pork, my friend had curried shrimp... too tired to search for recipes now but I had to rub it in (no pun intended - LOL!) but I will tomorrow! Ya man! | |
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| Jamaican National Dish
Posted: 11/4/2009 8:56:00 PM | bump.
buying ingredients this weekend and trying out some new dishes. thanks for the post. | |
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| Jamaican Brown Stew Chicken or Fish
Posted: 11/7/2009 4:39:05 PM | Dip and Fall Back (Rundown)
I prefer To use a Whole smoked mackerel but any light fleshed fish would work.
Serves: 4
2Lb. of your favourite, light fleshed fish (ie. catfish, cod, mackerel, snapper, king fish, etc.)
2 cups of coconut milk
1-1/2 cups of cherry tomatoes, cut in half (qty. can be adjusted to your liking)
1 - 2 hot peppers chopped fine (ie. bird, scotch bonnets, etc.)
2 plantain bananas
1 tbsp. thyme
salt
black pepper
If you don't have smoked fish to use but like smokey flavour, I suggest that you add smoked paprika or a heavy smoked bacon or ham, finely chopped. If you don't like smokey flavour then prepare with ingredients listed above.
Preheat oven to 350F
First, take the plantains and cut them into sticks by cutting the banana in half and then quartering them lengthwise. You want to cook them like a potato so you can either boil them, bake them, fry them or even microwave them. It's your choice but traditionally they are boiled.
Take your fish, salt and peper them and put into a suitable baking dish that will hold all the ingredients and allow for a small space in between the pieces of fish.
Next add the coconut milk, then scatter the tomatoes all over, then sprinkle the hot peppers, then the thyme and if applicable, the paprika and chopped bacon or ham.
Put into the oven for about 30 min. or untill the coconut milk has thickened into a custard like sauce.
Serve with jamaican yams and callaloo or on it's own. Use the plantain sticks to dip into the fish and sauce, eat and fall back with utter contentment. | |
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