The Jamaican Market

Kingston & St Andrew
Coronation Market

One of  the oldest markets in Jamaica . "Curry" as it is popularly known is an experience especially on weekends.

St Thomas
Morant Bay Market

Coconut Ice Cream

Recently my son celebrated his 5th birthday. Months in advance he requested ice cream floats. Sorry to say I did not plan properly and as such had no ice cream.
I tried to think of a solution. Found a simple recipe on Cuisinart.com . That was the recipe I decided yo work from.   I looked up heavy cream substitutes (1/3 cup butter, 3/4 cup milk whipped together for cooking.) . I also found out that coconut milk is a good substitute for heavy cream then the light bulb went off, coconut ice cream. I would just use 2 ¼ cup coconut milk, ½ cup sugar and 1 tbsp vanilla.

It worked!!!

Its basically dissolving the sugar in the milk (Grace coconut milk in a can)  and adding vanilla. A pinch of salt may be added.
Freeze in ice cream machine and follow manufacturers instructions.

The birthday boy loved his float, coconut ice cream and pineapple soda.

Jamaican Pumpkin Dumpling

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 Cuisine

Jamaican Cuisine contains cooking techniques, flavors, spices and influences from each of the many waves of immigration to the island. Today, dishes which grace nearly every Jamaican menu include curry goat, fried dumplings, ackee and salt fish (cod) (the national dish of Jamaica), fried plantain, "jerk", steamed cabbage and "rice and peas" (pigeon peas or kidney beans).



Assorted Jamaican Fruits


History of Jamaican Cuisine


Cuisine of the Tainos

Christopher Columbus visited Jamaica multiple times towards the end of the 15th century and the beginning of the 16th century, once even shipwrecked off the north coast for 2 years (1503-1504 ). During these visits he described a way the Arawaks (the indigenous inhabitants of Jamaica) preserved meat by adding peppers, allspice and sea salt to make what is now known as Jamaican jerk spice.


Development of the cuisine

The Spanish, the first European arrivals to the island contributed dishes such as the vinegary concoction [escovitched fish] [Spanish escabeche). Later, Spanish influences developed the Jamaican patty, an empanada styled turnover filled with spiced meat. African cuisine developed on the island as a result of waves of slavery introduced by the European powers. Chinese and East Indian influences can also be found in Jamaican cuisine, as a result of indentured labourers who replaced slaves after emancipation brought their own culinary talents (especially curry, which Jamaican chefs sometimes use to season goat meat for special occasions).

African cuisine, Indian cuisine and American cuisine, Chinese cuisine and British cuisine are not new to the island. Through many years of British colonialism the cuisine developed many habits of cooking particular to a trading colony. The natives of Jamaica drink the most tea per capita in the Caribbean to this day as a result.






Jerked Chicken with Rice & Peas



Popular Ingredients
 
§ Ackee
§ Cassava Plantain
§ Green Banana
§ Scotch bonnet (pepper)
§ Chayote (locally known as "chocho")
§ Taro (locally known as "dasheen" or "coco")
§ Pigeon peas (locally known as "gungo peas")
§ Allspice (locally known as "pimenta")
§ Ginger
§ Jamaican jerk spice
§ Callaloo
§ Escallion
§ Breadfruit
§ Yam (vegetable)
§ Garlic
§ Black Pepper
§ Dried and salted cod (locally known as "salt fish")
§ Salt beef
§ Thyme
§ Oxtail
§ Cow Feet
§ Salted Pig tail and ears
§ Coconut milk
§ Coconut
§ Guava
§ Soursop
§ Passion fruit
§ Sugar cane
§ Ketchup
§ Onion
§ Browning Sauce
§ sweet potato
§ Pumpkin
§ Annatto
§ Avocado (locally known as "pear")
§ Gungo pea
§ Kidney bean( locally known as “red peas”)
§ Roselle (plant) (locally known as "sorrel")
§ Tamarind
§ Acerola (locally known as "cherry")
§ Tahitian apple (locally known as "June plum")
§ Jackfruit
§ Pineapple
§ Malay apple (locally known as "apple" or "Otaheite apple")
§ Ripe banana
§ White cane vinegar


Popular Dishes
§ Ackee and saltfish
§ Jerk chicken - grilled Jerk-spiced chicken
§ Curry goat and Curried Mutton
§ Rice and peas - rice stewed with beans and coconut milk.
§ Jamaican beef, curry chicken patties
§ Jamaican spiced bun
§ Brown Stew Chicken, Brown Stew Beef
§ Red Peas Soup
§ Stewed Peas
§ Mannish Water ("Head of Goat Soup") - said to be an aphrodisiac, traditionally eaten at New Year's Eve
§ Escoveitch Fish
§ Coconut Rundown - spicy mackerel and coconut stew

§ Oxtail
§ Pepperpot Soup
§ Callaloo and Saltfish
§ Cabbage and Saltfish
§ Corned Beef and cabbage
§ Steamed Fish
§ Okra (also Okra and saltfish stew)
§ Pig foot
§ Cow foot and broad bean stew


Desserts

The most popular Jamaican ice cream flavours are grapenut and rum & raisin.
Other popular desserts include potato pudding, gizzada (a small tart shell with sweet spiced coconut filling), toto (a small coconut cake), banana fritters, coconut drops, plantain tart. Dookoonu is a Ghanaian dish made with sweetened starch (usually cornmeal but can also be cassava) wrapped and boiled in a banana leaf. Also called "blue drawers'. Asham is ground or powdered sweetened parched corn.




Avocado Mousse with Wine Poached Cho Cho

Jamaican Beef Patty

Jamaican Beef Patties, are made with a flaky pastry and are filled with a highly seasoned beef filling. These patties can be found throughout Jamaica - at the roadside food shacks, in a snackette, in a canteen or anywhere that sells food.There are a must have for lunch.
A favorite way it is eaten  is sandwiched between a coco bread. Wash it down with an ice cold beer, a hot beverage or a cold fruit drink.

Growing vegetables

I have been noticing that my organic waste is far exceeding my solid food waste and that is a very good thing. We really didn't plan for it but in an effort to try and save money we have been shopping at the local farmers market a lot more and buying little or no processed food. I mean there is not a can of anything in my cupboard. 

So we stated throwing seeds outside and they started to grow. So  I got to thinking, what if we actually made an effort to plant stuff so we wouldn't have to buy? 

Most the most we have so far are Watermelons, pineapples and Callaloo. 

The papaya seeds germinate pretty easily but will take about 2 years to grow. 

Share your thoughts cause I'm really going to try and grow my own stuff.

Jamaican Rice Porridge

This was my favorite porridge growing up. My mom would make it with coconut milk and finish with condensed milk and vanilla. I would let it sit for a little and then eat it like a pudding. Pure deliciousness. 

Rice Porridge
1 cup long grain rice, uncooked
1 cups coconut milk
3 cups water

1/4 tsp. salt
3 tbsp flour
1/2 3/4 cup whole milk
4 tbsp. sugar
1 tbsp. vanilla
1/4 tsp cinnamon (or to taste)
1/4 tsp. nutmeg, grated

METHOD
1. In a 1-2 quart pot, pour water, coconut milk, and salt unto rice and bring to a boil. Allow to simmer for 15-20 minutes.
2. Mix flour with 1/2 cup water. Mix into porridge.
 Sweeten to taste.
3. Add vanilla and nutmeg. Serve hot.
Yield: 4 servings

How to bake Breadfruit in the oven

You'll need a 'fit'  Breadfruit

One that looks like this. I like mine a little ripe. 

Preheat your oven to 400*F
Place breadfruit in oven on rack/shelf.
Do not place on oven floor.
Bake for about an hour. May be more or less depending on size. Use skewer to check if cooked. It should go through the flesh with little resistance.
 Cut it in quarters. Remove the inedible centre portion. 

Cut breadfruit into slices and serve.

Delicious warm with butter.

Kitchen Cleaning Tips

• Have a place for everything. It's much easier to use a utensil or appliance, clean it and put it away when it has a home. I use foil as an example in my kitchen. I have a special drawer that is used just for foil, plastic wrap and parchment paper. Those items are always easy to find, and are put away after each use because they have a special home.
• Don't mix ammonia and bleach because it will create toxic fumes.
• Identify spots in your kitchen that accumulate clutter and take a few minutes every day to clear those spots and place objects in their correct homes.
• Try to end each day with a clean, empty kitchen sink. Run the dishwasher before you go to bed and unload it first thing in the morning.
• A sponge is actually a great way to spread germs. I prefer using paper towels, discarding them after cleaning each surface, to totally prevent cross-contamination.

Quick Fixes

• To quickly clean burned food on a pan, add some dish soap and 1/2" of water. Bring to a boil, then let the liquid cool in the pan. The burned food will be easy to remove.
• When food spills over and burns on the oven floor, sprinkle a handful of salt on the mess. The smoke will be reduced and the spill easier to clean after the oven cools. You can add some cinnamon to the salt to help reduce odors.
• To clean your microwave oven, mix together 2 Tbsp. of lemon juice or vinegar and 2 cups of water in a 4 cup glass microwave safe bowl. Microwave on HIGH for two to three minutes. Carefully remove the bowl and wipe the microwave with paper towels. Repeat as necessary.
• To clean sluggish drains, pour 1/2 cup baking soda down the drain. Add 1/2 cup white vinegar and cover the drain. Let this mixture foam for a few minutes, then pour 8 cups of boiling water down the drain. to flush it. Do not use this combination after using any commercial drain opener or cleaner.
• I like to put lemon or lime pieces through the garbage disposal every few days for a clean fresh smell. To freshen the garbage disposal, sprinkle a couple of tablespoons of baking soda down the drain, drop in two ice cubes and turn it on. Then run the hot water for a few minutes while the disposal is working.
• If plastic from the bread wrapper melts onto your toaster, use a little nail polish remover to get it off. Let the toaster cool before you try this.
• Clean your coffee maker every few weeks by filling the water reservoir with equal parts white vinegar and water and putting it through the brew cycle. Then use clean fresh water and repeat the brew cycle to rinse the machine. Repeat with fresh water two more times.
• If you don't have a self-cleaning oven, scrape up any large spills, then spray cleaner inside the oven, close the door and let it sit overnight so the cleaner has time to work.
• For glass cooktops, there are special commercial cleaners that work well. Use them with a hard plastic scraper to remove burned-on food. Clean your glass cooktop as soon as it cools to avoid having to scrub burned food.
• To clean a blender, squirt a few drops of liquid soap into it, fill halfway with warm water, cover and blend away the mess. Rinse and repeat if necessary. You can also use this method for food processors.
• For lime and mineral deposits on your kitchen sink faucet, wrap vinegar-soaked paper towels around faucets for about an hour. This breaks down the mineral scale, and the chrome will be clean and shiny after buffing with a dry paper towel.
• If you don't have a self-cleaning oven, place racks in the bathtub with about 1/2 cup dishwasher detergent and cover them with several inches of warm water. Let the racks soak for 45 minutes, then rinse and dry.

Make Your Own Cleaning Solutions

• For your own window washing solution, mix 1/3 cup vinegar and 1/4 cup rubbing alcohol in a 1 quart spray bottle. Fill up with water.
• Dry baking soda cleans chrome perfectly.
• Cream of tartar and water mixed to a paste will clean porcelain.
• A paste of baking soda and water will clean coffee stains.
• Plain liquid Ivory soap mixed with water is one of the best all-purpose cleaners. You can keep this solution in a spray bottle, but only use a bit of soap or the mixture may become too foamy to spray.
• Use a cut lemon half sprinkled with salt to clean copper.
• Dissolve 1/4 cup baking soda in 1 quart of warm water for a good general cleaner.

Prevention

• Clean up spills as they occur so you won't be faced with one huge cleaning session.
• Did you know that you use 20% of your utensils 80% of the time? Any tool or appliance which doesn't get used during a week of cooking should be cleaned and stored to save counter and cupboard space and cleaning time.
• It's easier to clean a grill if you do it after each use. Also oil the grill rack before each use to make cleanup easier.
• Wash as you go. Fill one half of a double sink or a separate waterproof tub with hot soapy water and drop in utensils as you use them. Food won't dry on the utensils and cleanup will be a breeze.
• Once every 7-10 days, remove all the food from your refrigerator, wipe down the inside with warm soapy water, clean all the shelves and trays, then replace the food. As you work, check expiration dates and discard food past those dates. Place an open box of baking soda in the back of the fridge.
• Once a month, remove all the food from your pantry, wipe down with a clean damp cloth, check for spoilage and expiration dates, then replace items in their designated places.

Adapted from About.com

Jamaican Hominy Corn Porridge with Coconut Milk

Here is another of my favorites Hominy Corn Porridge. 

Dinner Rolls

Ingredients

• 3 1/2 to 3 3/4 cups bread flour
• 1/4 cup sugar
• 1/4 cup butter or margarine, room temperature
• 1 teaspoon salt
• 1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
• 1/2 cup water
• 1/2 cup milk
• 1 large egg
• Cooking spray to grease bowl and pan
• 1 tablespoon butter or margarine, melted
• Additional butter or margarine, room temperature, if desired

In a large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water and milk over medium heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water mixture and egg to flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Gently push your fist into the dough to deflate it. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Lightly spray sheet of plastic wrap with cooking spray; cover the pan loosely with the plastic wrap, sprayed side down. Let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
Move the oven rack to a low position so that top of the pan will be in the center of the oven. Heat the oven to 375°F. Bake 12 to 15 minutes or until golden brown. Remove from pan to a cooling rack. For a softer crust, brush tops of rolls with room-temperature butter, using a pastry brush. Serve warm or cooled.

Perfect Jamaican Boiled Corn

So good you wont want to stop

1. Fill your pot (about 4 quarts) with water.
2. Add 1/4 cup to 1/2 cup of sugar.
3. Drop in your corn.
4. Bring everything to a boil, making sure the sugar is dissolved in the water.
5. Boil for about 8 minutes.If its a bit tougher boil a little longer.
6. Remove from the water and let it cool enough for handling and eating.
7. Handle it and eat it.

Jamaican Peanut Brittle

Ingredients

  1 1/2 teaspoons baking soda

1 teaspoon water

1teaspoon vanilla

1 1/2cups sugar

1cup water

1cup light corn syrup

3 tablespoons butter or margarine

1 pound shelled unroasted peanuts

• 1 Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• 2 Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• 3 Stir in butter and peanuts. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• 4 Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.   
• Servings 72

Jamaican Peanut Porridge

Jamaican Peanut porridge is a delicious breakfast treat. It is a favorite of vegetarians because it is high in protein.  Before it became “main stream” dish it was categorized as “street food”, as it was mainly served by street food vendors in Jamaica. It is now enjoyed by Jamaican tourists  and locals alike.

Eggless Jamaican Fruitcake

Once I had to make a fruit cake for someone who is vegetarian.This recipe has no eggs. I miss the butter but you can use butter flavoring if you like.

 2 1/4 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
3/4 cup shortening
1/2 cup brown sugar
4 tbsp mixed peel
1/2 cup raisins
1 cup currants
1 cup milk or wine
1 tsp baking soda
1 tbsp vinegar
Sift the flour, salt, and spices together. Rub in the shortening and add sugar. Mix in raisin, currants and peel. Add the milk with soda dissolved in it. Add vinegar last. Pour into greased and lined baking tin. Bake at 350F for about 1 hour.

Jamaican Spice Bun Rolls

Its almost Easter in Jamaica and what I love to call 'Easter Bun Holiday'. There is so much Easter Bun to choose from Stout Buns, Yeast Buns and some thats neither.
So with my love for Buns and Cinnamon Rolls I decided to try a fusion. They are awesome. Give them a try and let me know if you love them too.

Jamaican Easter Spice Bun

This spice bun was given to me by the chef at a quaint little hotel in Portland where I worked for a few years. This one was a little different from the usual stout buns that I had made before. After making it I found it to be one of my favorites. I actually entered it in an Easter Bun competition and won first place. It is very moist and has that nice bun flavour without the stout although I sometimes substitute stout for the milk.

Ingredients
1 1/2 cups brown sugar
1 cup milk
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoons vanilla
1 tsp almond essence
1/4 teaspoon mixed spice
1/2 teaspoon nutmeg
1/2 cup raisin
1/4 cup currant
1/4 cup mixed peel
2 each egg
1 tablespoons butter -- melted
1/4 cup browning -- optional

Instructions

1. Heat milk. Add sugar; stir to dissolve. Allow to cool
2. Sift dry ingredients together.
3. Beat eggs, mix with milk mixture and butter. 
4. Add liquid mixture along with fruits, vanilla, almond and browning.
5. Grease bottoms and sides of two 8x4-inch loaf pans with shortening or spray with cooking spray
6. Pour into greased loaf tin. Bake at 350 degrees Fahrenheit for about 30- 40 minutes, till toothpick inserted comes out clean.
7. Brush with  Simple Syrup and decorate with cherries.

Yield: 2 loaves