Jamaican Sky Juice/Suck-Suck

Sky Juice, suck-suck or coolings  was the precursor to the Jamaican Bay Juice. I can fondly remember my grandmother making suck-suck in the summer both for us the grandchildren and to be sold to persons in the community. 
Traditionally it was a drink made with KoolAid, Quench Aid with sugar and lime juice or Syrup with lime juice. I do not remember the price but they were quite cheap. Vendors at the school gate also sold them with red being the most popular. 
Some parents still make them for their children during the summer months when the heat of the sun is bearing down. 

To make them you will need: 
-Your favorite summertime drink.(The ingredients are usually inexpensive so syrup with lime is good.)
- 1 lb poly bags

Instructions
  1. Set the bag in a cup such as a tea cup. Fold the bag over the cup so it does not slide into the cup when drink is poured.
  2. Pour 1 cup of drink into the bag.
  3. Tie the bag.
  4. Place the bag in freezer until frozen solid.
  5. Serve. Kids usually bite off the pointy tip of the bay to get the juice or you can cut it with a knife or kitchen scissors. 





Jamaican Banana Cake

I do not like eating over-ripe bananas. Most often I will peel and freeze them to make banana bread of banana milk shake. This time I decided to try making a Banana Cake. The result was one of awesome deliciousness. I served it to a group of visitors I was catering for and it was a hit. This one is definitely a keeper if you love bananas.
21/2 cups all-purpose flour
11/2 cups ripe banana, mashed (about 3 medium) 
11/4 cups sugar
1/2 cup butter, softened
1/2 cups buttermilk
11/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 eggs
2/3 cup chopped nuts

Method
1. Heat oven to 350*F. Grease and flour 8 or 9 inch pan.
2. Beat all ingredients together in a bowl on low speed for 30 seconds, scraping down sides constantly. Beat on high speed for 3 minutes. Stir in nuts. Pour into prepared pans. 
3. Bake for 40 minutes or until toothpick inserted comes out clean. Cool for 10 minutes; remove from pan and cool. 

Finish with lemon or orange glaze

Glaze
1/3 cup butter
2 cups icing sugar
1/2 tsp orange or lemon zest
2-3 tablespoon orange or lemon juice
Combine all. Pour over cake.

Pumpkin Talkari (Curry)

I have long had a fascination with foods from other cultures. During my time in high school my mom would often travel over a hundred miles to go to the specialty food store to buy the herbs and spices I needed for my dishes. I remember using herbs and spices such as garam masala, basil, oregano, sage, marjoram in my dishes which was very unusual for us. When I did my practicals I would always have to save a serving for the Principal. I guess all this fueled my love for all things culinary and my quests as a chef. 

This is a favorite to have with roti, rice or as a dip for chips. 

Ingredients
1 lb. pumpkin 
2 pimento berries
2 cloves garlic
1/2 onion
1 bouillon cube (optional)
1 tbsp curry
1/2 tsp. salt
1 small slice of hot pepper
1/2 tsp. geera
2 tbsp. oil

Directions

Cut up the onion, pimentos and garlic and set aside. Cut up pumpkin and set aside. heat oil and saute garlic Add the hot pepper Add the rest of seasonings, bouillon cube and geera. Add the pumpkin and stir. Add a little water and leave to simmer for about 15 - 20 minutes. Add salt and allow to reduce to a semi thick consistency. Not too dry though!

Adapted from Simplytrinicooking