Jamaican Stuffed Roast Beef is a delicious meal that is usually prepared in Jamaican households for special occassions.  I hope you enjoy my father’s special recipe.

Ingredients you will need:
1 medium rib eye

1 small onion

Thyme

Scallion

Crushed pimiento seeds

½ hot scotch bonnet pepper

Pick-a-pepper sauce

Paprika

Corn starch

Soy Sauce

Ketchup

Oil

Salt & Black pepper

Preperation:

1. Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.

1. Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.
2. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.
3. Let stand for a while.
4. Heat oil in skillet, shake excess seasoning off. Add meat.
5. Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.
6. Keep adding water until cooked.
7. When cooked, remove from skillet to make gravy.
8. Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas 2 gloves garlic

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Jamaican Rice and Peas is a staple for any Jamaican dinner. Whether you are indulging in some Jerk Chicken or Curried Goat, more than likely you will share that with a side dish of Rice and Peas. We hope you ejoy the video recipe below.

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Planning your next big vacation? Why not travel to Jamaica. The islands of Jamaica have many diverse vacations spots that you can visit on one singel trip. The video above highlights many of the most popular Jamaican vacation spots.

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Ingredients

1 pound cassava grated
salt to taste

Directions

1. Place grated cassava in a muslin cloth drain liquid from cassava. Add salt.
2. Prepare each bammy by pressing one cup of the mixture into a small, greased frying pan.
3. Cook over moderate heat, turning when edges shrink from the sides of the pan (about 10 minutes per side).
4. Soak bammies in coconut milk for 5-10 minutes. Fry until light brown.

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Jamaican Fried Dumplings were a childhood favorite dish of mine.  My dad loved making them for me just as much as I enjoyed eating them.

Ingredients

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup water or milk to bind flour
cooking oil to fry

Directions

1. Mix flour baking powder and salt in a medium bowl with a whisk. Bind the flour with warm water or milk
2. When it comes together remove bowl and knead.
3. If preparing for soup or stew, spoonfuls can be dropped for 15-20 minutes (stop here)! If frying, divide dough in 2, roll into a 6×2 inch shape.
4. Put on a cutting board and cut in 1/2 inch diagonals.
5. Heat enough oil to deep fry, about 5 mins. per side till golden.

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Ingredients

1 bunch callaloo ( or spinach).fresh, chopped
2 ounces salt pork, chopped
8 ounces coconut milk
5 cups water
1 large onion, finely chopped
3 cloves garlic, minced
8 ounces chopped okra
8 ounces crab meat
2 cloves garlic
scotch bonnet to taste
salt, pepper to taste

Directions

1. Place ingredients in a large stew pot except okra, crabmeat, and spices.
2. Simmer until the salt pork is tender then add the okra and crab meat.
3. Simmer for 5 minutes and season with salt, pepper, and scotch bonnet.

Preperation time = 35 minutes; serves 6 people

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Saltfish Fritters – Jamaican Breakfast Recipes

Ingredients:
1/2lb of saltfish
 1 onion
 1 scotch bonnet pepper
 1 clove of garlic
 3 cups of flour
 pinch of salt
 1/2 teaspoon of black pepper
 2 cups of water
 Oil for frying

Preperation:
1.  Soak the saltfish in water for half an hour
2.  Chop the garlic, pepper and onion in to small pieces
3.  Flake the fish in to small pieces after it has finished soaking
4.  Sieve the flower into a bowl
5.  Stir in the onion, garlic, pepper, salt and pepper
6.  Slowly stir in the water, stop adding the water when the mixture has a slightly sloppy consistency

Cooking Instructions:
Fill a frying pan about 1/2cm deep with oil and heat. Spoon fritters (about 1 heaped tablespoon of the mixture) in to the pan, fry for 10 minutes, turn over then fry the other side for a further 5 minutes. Repeat until all of the fritters are cooked.  Place the fritters on to a piece of kitchen roll to absorb some of the excess oil.

Serve on their own or with bread or bully beef.

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Seafood Ceviche Recipe
This seafood ceviche recipe is a great appetizer.  I use imitation crab or fresh shrimp with mine, but you can substitute or add other seafood if you wish.

Ingredients:
1 pound of diced imitation or real crab meat
1/2 a cup of chopped onions
3/4 a cup of diced cucumber
1 cup of diced tomatoes
3/4 cup o chopped fresh cilantro
1 lemon
1 teaspoon of salt

Preperation:
Combine all of the ingredients, except lemon and salt in a bowl.  Stir until uniformly blended together in a colorful medley.  Squeeze juice of 1 fressh lemon over your mix and add salt to yoru taste.  Stir everything together again.  Cover and sit in the refrigetator for 1 hour.  Serve with tostadas. 

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Corn Porridge

 Ingredients:

1 Cup Hominy Corn

• 2 cups Coconut milk (Skim milk can substitute)
• 3-5 cups water
• 3 tablespoons flour
• 6 tablespoons water
• 1/2 tsp. salt
• brown sugar to taste
• 1 teaspoon nutmeg to taste
• vanilla – optional

Cooking Instructions:

1. Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 5-6 hours (or Overnight). Be sure the Hominy corn is completely submerged and there is enough water to leave it overnight. Add a teaspoon of salt to taste (option). If you do not have a slow cooker you can leave hominy corn to soak in water overnight.
2. Pour coconut milk in a pot and boil on a medium/high burner
3. Drain the water from the corn
4. Pour the Hominy corn in the pot with the coconut milk.
5. Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste.
6. Pour the flour and water paste in to the pot and mix
7. Sweeten with sugar to taste
8. Add vanilla to taste (Optional)
9. Stirring constantly to prevent lumping.
10. Sprinkle nutmeg to taste
11. Continue cooking and let it simmer over low heat.
12. Cook for about 10-15 mins. then serve.

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Jamaican Mai Tai

INGREDIENTS
¼ cup Appleton V/X rum
½ oz Almond cream
½ oz triple sec
¼ oz sweet and sour mix
½ cup pineapple juice
½ oz Tia Maria Jamaican ® dark rum

PREPARATION
Pour

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ingredients
½ 7-up dough recipe
1 ½ cup pineapple preserves
1 ½ cup apple preserves
1 cup flaked coconut
3 tbsp

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Jerk Pork

Ingredients:

Cooking Instructions:

1. Rub the meat with the sauce.
2. If using a pork shoulder, make shallow cuts and rub in.
3. Marinate overnight.
4. Grill at lowest possible setting over a low fire until done.
5. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best.
6. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
7. Chop meat into pieces, and serve traditionally with hard-dough bread

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Pepperpot Soup

Ingredients:

Cooking Instructions:

1. Boil meat and vegetables.
2. Puree vegetables and return to the pot adding dumpling.
3. Then add the sliced yam, coconut, sliced pepper, and other seasoning to taste.
4. Simmer for approximately one hour.
5. Add black pepper

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Jamaican Breakfast

Another fond memory of mine is eating a breakfast of Eggs and Sardines. I know it may now sound very good, but everytime I have prepared this dish for a friend of mine, they loved it.

Ingredients:
1 6oz can of Sardines
4 eggs
Dash of salt and pepper
Tablespoon of cooking oil – I usually use coconut oil

Cooking Instructions:
Heat oil in a medium skillet on a low heat.  Open can of sardines and drain excess oil.  Whisk eggs in a seperate bowl.  Add salt and pepper.  Add some of egg batter to skillet.  As eggs are cooking, add whole sardines.  Cover for 2 minutes or until eggs have cooked and browned slightly.  Server immediately.

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Ackee and Saltfish

Ingredients:
1/2 lb Saltfish (dried, salted codfish)
 12 fresh ackees or 1 (drained) can of tinned ackees
 1 medium onion
 1/2 tsp black pepper
 3 tbsp of butter
 1/2 a hot chilli pepper (ideally Scotch Bonnet)
 1 sweet pepper
 1 chopped tomato
 1 sprig fresh thyme or 1 tsp dried thyme

Cooking Instructions:
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, chilli 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, chilli 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.  

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Oxtail Stew

Ingredients:

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