Email: Click to send email to innkeeper
Website: www.highhopeestate.com
Tel: 876-972-2277
Fax: 876-972-1607
|
St Anns Bay , WI , Jamaica Email: Click to send email to innkeeper Website: www.highhopeestate.com Tel: 876-972-2277 Fax: 876-972-1607 |
You will need:
2 mangoes
1 medium onion
1/4 tsp. salt
1 1/4 tbsps. brown sugar
1 1/2 tbsps. curry powder
3/4 tsp. powdered white pepper
1/4/ tsp. finely mixed ginger
1/2 mixed spices
1/2 tsp. powdered pimento
1 tsp. lime juice
3 tbsps. finely chopped currants
Directions:
Peel off skin and slice mangoes into tiny pieces. Peel and chop onion finely. In a saucepan, place mangoes, onion, salt, sugar, curry powder, white pepper, ginger spices, pimento, lime juice and currants. Stir in ingredients combining all well together. Add water just to cover. Place saucepan on fire. Cook, stirring mixture occasionally until water boils down and mixture reaches the consistency of jam.
Jamaicans never tire of anything made with sweet potato. This particular pone, similar to those found in the American south, was inspired by the rich culinary heritage of Africa.
1kg (2lb) sweet potatoes, peeled and sliced
2 teaspoons light brown sugar
60g (2oz) orange juice
75 ml (2/12 fl oz) orange juice
2 large eggs, separated
125 ml (4 fl oz) dark rum
1/4 teaspoon salt
Cook the sweet potato slices in boiling water for 20 minutes or until tender. Drain them and mash with the brown sugar and butter. Stir in the orange juice. Lightly beat the egg yolks and add them to the mixture along with the rum
Preheat the oven to 175ºC/350ºF. Grease a pie plate. Beat the egg whites with the salt until stiff but not dry. Gently fold the egg whites into the potato mixture. Pour into the prepared dish. Bake for 30 minutes or until a knife inserted in the center come out clean. Serves 6-8
Recipe of the Month---Jamaican Jerk Chicken
This highly seasoned dish is traditionally cooked in a fire pit with smoking pimento wood. You might want to use your outdoor barbeque grill or home oven.
1 Whole chicken, halved or quartered
1 Lime, halved
2 tbsp. Walkerswood Jerk Seasoning or 3 tbsp of Jerk Marinade
20ml Cooking Oil...a pinch of salt is optional
Rub chicken with lime. Mix Jerk Seasoning or Marinade with oil then rum mixture into chicken halves and marinate overnight for best results. Grill or bake slowly in a moderate oven until done (about 45 minutes). Allow to sit for 10 minutes before cutting into quarters. Serve with festivals (fried cornmeal and flour dumplings or rice and peas. Serves 4 To find Walkerswood products: www.walkerswood.com
Jamaica’s favorite drink.....The Rum Punch
If you were here, Ritchie would make you the “real” Rum Punch, using only fresh fruits, your favorite rum (light and/or dark), and a blender. Since you’re not here....try this at home.
Fresh pineapple, apple, orange, bananas and mangoes..............blend with plenty of rum, and ice.
Cheers!
The combination of broad beans (also called fava beans) and spinners makes this a super-hearty recipe with that extraordinary country flavour that Jamaican foods tend to possess. You can substitute beef or veal shanks if oxtail is hard to find.
1kg. (2lb) oxtail, jointed
60 ml (2 fl. oz) canola oil
1.25 litres (2pints) water
2 med. tomatoes, chopped
2 med. onions, chopped
3 garlic cloves, chopped
1 sprig of thyme
Sald & freshly ground pepper
250g (8oz) tinned broad beans or cooked fresh broad beans
Spinners
Wash and dry the oxtail pieces, then brown them in the oil in a large stockpot or soup kettle. Add 1 litre (1 3/4 pints) of the water and bring to the boil over high heat. Reduce the heat to low and simmer until the oxtail is tender, about 1 hour. Add all of the remaining ingredients except the beans and the spinners. Cook over medium heat for 10 mins. then add the reamaining water along with the beans and the spinners.
Reduce the heat to low, cover, and simmer until the liquid becomes a thick gravy, about 10 mins.
Serves 4
Spinners:
1 cup plain flour
1/4 teaspoon salt
water
To make the spinners, combine the flour and salt in a small bow. Add enough water to makde a stiff dough. For each spinner, pinch off about 2 tablespoons of dough and shape into long, think dumplings.