Jamaican Rice and Peas Recipe

Quick Jamaican Rice and Peas Recipe

by Xavier Murphy

"Sunday Rice and Peas is a must but when you are on the go it can be a challenge. Our quick rice and peas is for the person on the go that wants to have Jamaica’s “Coat and Arms’, but quickly with a Rice Cooker and pre-cooked pigeon or red peas."

INGREDIENTS :

• 3Cups Uncle Bens Rice
• 3 Sprigs thyme
• 2 Clove Garlic
• 2 Stalks scallion
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 can green pigeon or red peas with coconut milk (Ocho Rio brand)
• 1 can coconut milk
• Approximately 2 Water Or the required amount to reach 4 cups of rice in your rice cooker. (VERY IMPORTANT)
• 1 Scotch bonnet pepper

METHOD:

1. Pour the rice in the Rice Cooker.
2. Combine the water with the green pigeon peas, and coconut milk into a pot.
3. Be sure the rice is completely covered with water. Be sure you fill to required line of your rice cooking (VERY IMPORTANT)
4. Add the salt, pepper, thyme, Garlic and scallion
5. Place Scotch bonnet in the pot
6. Turn on the rice cook
7. Serve once the rice cooker has completed cooking. Do not keep the rice cooker on warm as it will burn the bottom of the rice. 

Recipe Adapted from: http://jamaicans.com/quickricepeas/#ixzz3oKrDQv7j

Simple Jerk Chicken Wings – Jamaican Recipes

by Winsome Murphy

Jamaican Jerk Chicken Wings

Learn how to make a Jerk Chicken Wings with our simple easy to follow recipe. The Jerk style of cooking originated Jamaican the Maroons who used African techniques for cooking meat to Jamaica, which were then combined with native island seasoning and ingredients. The word “Jerk” may have its roots in “charqui,” a Spanish word for dry meat, or it may derive from “jerking,” or poking holes in the meat to hold spices before cooking. Enjoy our simple Jerk Chicken Wings recipe

INGREDIENTS :

• 4 lbs. chicken wing drumettes
• Jerk Sauce (make your own using our recipe or buy it)
• lemon or lime juice

METHOD:

1. Clean, skin,and cut chicken in medium pieces,then wash the chicken wing drumettes with lime or lemon juice
2. Rub the chicken wing drumettes with the Jerk seasoning.
3. Be sure to rub under skin and in cavities. Then pour the rest of the Jerk Sauce in a bowl.  Put the chicken wing drumettes in the bowl to marinate in the Jerk Sauce.
4. Marinate overnight.
5. Grill at lowest possible setting over a low fire until done. If you are using an oven preheat it to 450 degree and cook the chicken wing 30 minutes.
6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
7.  Jerk Chicken is served traditionally with Jamaican hard-dough bread

Recipe adapted from: http://jamaicans.com/simple-jerk-chicken-wings-jamaican-recipes/#ixzz3oKqTwDzy

Ackee and Saltfish

Ackee and Saltfish Recipe – Jamaican Recipes

by Xavier Murphy

Ackee and Saltfish is Jamaica’s national dish. It can be eaten any time or any day of the week. However, it is traditionally served as a breakfast meal on Saturday and/or Sunday, or on special occasions.  Ackee and saltfish is sautéed saltfish (codfish) with boiled ackee, onions, thyme, Scotch Bonnet peppers (optional), tomatoes, red bell pepper (optional), garlic, black pepper and pimiento. It is usually served with a combination of any of these items: boiled yellow yam, fried or roasted breadfruit, boiled or fried dumplings, boiled green bananas and fried plantain. Ackee is Jamaica’s national fruit. A heated debate amongst Jamaicans is whether Ackee is a vegetable or fruit.

 INGREDIENTS :

• 1/2 lb. Saltfish (codfish)
• 1 dozen ackees or 1 can of ackee
• 1 large onion
• 1 teaspoon black pepper
• 2 sprigs tyme
• 2 crushed garlic or 2 teaspoons garlic powder
• 3 slices hot scotch bonnet pepper
• 1 small red sweet pepper
• 1 small tomato
• cooking oil

METHOD:

1. Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes.
2. Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
3. Wash ackees five times
4. Cover and boil until moderately soft.
5. Drain, cover, and put aside.
6. Pick up (flake) the saltfish and remove all bones.
7. Sauté thinly sliced onions and sweet pepper rings.
8. Cut up the tomoto
9. Remove half of the fried onions and peppers
10. Add saltfish and the ackees, and turn the fire/stove up slightly.
11. Add black pepper
12. Pour in to serving plate and garnish with remaining onions and pepper slices
13. Serve with boiled yellow yam, fried or roasted breadfruit, boiled or fried dumplings, boiled green bananas and fried plantain.

Recipe Adapted from: http://jamaicans.com/ackee/#ixzz3oKsBPGiP