Ackee and Saltfish with Fried dumplings

Ingredients

How to prepare

1 can ackee (use fresh if you have – about 2 cups)
1/3 lb saltfish – boneless/skinless  (salted cod or other)
1 medium onion sliced
1 habanero or scotch bonnet pepper
fresh thyme (couple sprigs)
1 medium tomato cubed
1/4 teaspoon black pepper
2 tablespoon olive oil
2 scallions
1/4 medium sweet bell pepper
2 cloves garlic

Fried Dumpling

• 2 cups all-purpose flour

• 1/2 to 1 tsp salt (if using salted butter or margarine use 1/2 tsp salt)

• 3 tsp baking powder

• 3 tbsp unsalted butter or margarine (cold)

• 3/4 cup cold water

• 1/2 cup cooking oil

For the saltfish, soak the salt cod overnight and change the water a couple of times.

1. Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.

2. Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.

3. For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.

4. Wrap the mixture in clingfilm and leave in the fridge to rest.

5. Open the can of ackee, drain and rinse, then set aside.

6. Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.

7. Add the spices, seasoning, pepper sauce and sliced sweet peppers and continue to fry until the peppers are tender.

8. Add the chopped tomatoes, then the salted cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.

9. When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.

10. Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)

11. Drain the dumplings on kitchen paper and serve with the saltfish and ackee.

Escovitch Fish with Bammy

Ingredients

How to Prepare

Make Sure to Clean the Fish First!!

1 Red Snapper (about 2 lbs)
1 scallion (green onion/spring onion)
3 sprigs thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lime
Vegetable oil for frying (about 1 cup)

Sauce….

3/4 cup vinegar
1/4 teaspoon all spice
1 large onion
1 carrot
1 cup green pepper
1 scotch bonnet pepper
pinch of salt
1/2 teaspoon white sugar

Bammy

• 1 lb sweet cassava

• Pinch of salt

• 1 large can coconut milk

• Make the cassava is peeled

1. To prepare fish, rinse well. Squeeze juice of lime over fish then rinse. Season fish with 1 tsp salt and black pepper. Deep fry fish over high heat. Place on a plate lined with paper towel to allow the oil to drain.

2. To prepare the marinade place bell peppers, carrots, onion, clove, Jamaican pimento, white vinegar, thyme, ½ tsp salt and hot pepper. Bring to a boil, and then allow to simmer for about 3 minutes. Turn off heat and let it sit for 10 minutes. Next place the fish in a dish that you can store in the fridge overnight. Pour the marinated vegetables over the top of the fish and let sit until completely cool before placing in the fridge. Refrigerate overnight before serving.

3. Pimento Peppers in place of scotch bonnet pepper because Trinidad pimentos has the flavor of a hot pepper without the heat.

4. Trinidadian pimento pepper is a mild, sweet pepper with a spicy flavor while the Jamaican Pimento is a spice.

5. Peel and grate the cassava, then place in doubled up cheese cloth and wring out as much of the juice as possible.

6. Sprinkle the salt evenly over the dry, grated cassava and mix.

7. Divide into one-cup sized portions, then flatten each portion out into a 1/2″ thick disk shape.

8. Add the bammies to a frying pan with a generous amount of hot oil, over medium heat, and fry each side for about 10 minutes.

9. Remove the bammies from the pan and place in a shallow dish. Pour the coconut milk over them and allow to soak for about 5 minutes.

Jerk Chicken with Rice & Peas

Ingredients

How to Prepare

• one chicken, cut up into pieces

• 2 tsp allspice

• ½ cup packed brown sugar

• ½teaspoon ginger minced

• 6-8 garlic cloves

• 1 or 2 Habanero peppers (or Scotch Bonnet) BOTH ARE EXTREMELY HOT!

• 1 tbsp ground thyme or 2 tbsp thyme leaves

• 1-2 bunches green onions (6 to 12)

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• salt and pepper to taste (at least 1 tsp Kosher or sea salt)

• 2 tbsp soy sauce

Rice and Peas

• 1 1/2 cups dried red kidney beans, soaked overnight and drained.

• 2 cloves garlic, smashed.

• 1/2 cup unsweetened coconut milk.

• 3 green onions, thinly sliced, plus more for garnish.

• 1 Scotch bonnet pepper, chopped.

• 3 sprigs fresh thyme.

• 1 1/2 cups long grain rice.

• Salt and freshly ground pepper.

Put all the ingredients listed for Jerk base in a food processor or blender and liquefy.

1. Pour base in a jar and keep refrigerated. The sauce will keep indefinitely, if refrigerated.

2. Use the paste to rub on chicken,and then leave the chicken, covered overnight in refrigerator.

3. Barbecue the chicken over low heat, pour beer over or brush with jerk sauce while grilling.

Rice and Peas

Wash the Peas first!

1. Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.

2. Bring to a boil with chicken stock, water, and coconut cream. Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.

3. Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper. Let that boil together for flavor.

4. Make that the level of liquid is at one inch. Let is boil for at least 20-30 mins. Then check the rice for tenderness if not just add more water n let it simmer for 5-8 mins.