Jamaica has a fascinating and extremely delectable tropical cuisine, which is the result of the several immigrations to Jamaica. The common ingredients used in their cuisine include ackee, cassava, Jamaican jerk spice, plantain, green bananas, scotch bonnet peppers, chayote, allspice, ginger, callaloo, scallion, and breadfruit.
- Saltfish - ½ lb
- Ackees - 12
- Onion -1
- Black pepper - 1 teaspoon
- Scotch bonnet pepper - 3 slices
- Red pepper - 1
- Thyme - 1 or 2 sprigs
- Garlic powder - 2 teaspoons
- Cooking oil
- First of all soak the saltfish in water or boil it for about five minutes in order to get rid of the excess salt.
- Clean the ackee by removing all the seeds and the traces of interior red pit from the ackee.
- Having seeded them, wash them thoroughly and boil in them in water until they become moderately soft.
- Remove all the bones from the saltfish.
- Now, sauté the finely sliced onions and sweet pepper rings.
- Add the saltfish, ackees, garlic powder, and thyme sprigs and sauté the mixture for a while.
- Add the black pepper and toss the ingredients in the pan for a while.
- Now, take out the contents of the pan onto the serving dish and garnish with some more onion and peppers.
- To give an authentic touch to this recipe, serve it with green banana or fried dumplings.
- Red kidney beans - 2 cups
- Fresh coconut milk - 2 cups
- Rice - 2 cups
- Onion -1
- Garlic - 1 clove
- Thyme - 1 Sprig
- Cooking oil - 1 tablespoon
- Scotch bonnet pepper -1
- Mix the coconut milk with water and also drain the liquid from the beans and add it to the mixture so that it adds up to four cups.
- Pour the liquid in a pot and add beans, onion, garlic, thyme, and oil and bring the mixture to a boil.
- Now, add the rice and stir for a minute.
- Place scotch bonnet pepper in the pot and cover tightly for around half an hour until the rice is well-cooked.
- Remove scotch bonnet pepper before serving.
- Renta yam - 1 lb
- Chopped pineapple - 1 cup
- Fresh orange juice - 1 cup
- Lemons - 2
- Granulated sugar - ½ lb
- Ginger - 2 oz
- Water - 2 cups
- Peel the renta yam and boil it until it becomes soft and tender.
- Allow the yam to cool down and put it in the blender to puree it.
- Squeeze fresh lemon juice in the yam puree.
- Now, add the chopped pineapple, ginger, and water and blend the ingredients well.
- Add the orange juice and sugar to make the drink sufficiently sweet.
- Serve chilled over ice