Real Jamaican Food Recipes (2024)

Ingredients

3oz margarine

1tbs guava jam

1 bottle stout, or other dark beer

1tsp vanilla

¹/²cup Red Label Wine

2tbs browning

1 medium egg, beaten

7oz dark brown sugar

15oz all-purpose flour

1tsp freshly grated nutmeg

1tsp freshly ground cinnamon

1tbs Jamaican mixed spice (includes pimento)

¹/²tsp salt

3oz mixed fruit peel, chopped

3oz raisins, soaked overnight in one ounce each Red Label Wine and rum, excess liquid drained

1¹/²oz dried mango, chopped

Method

1. Preheat oven to 350°F.

2. Melt margarine and allow to cool slightly. Combine with guava jam, stout, vanilla, Red Label Wine, browning, and beaten egg in a small mixing bowl. Add sugar and mix until dissolved.

3. In a large mixing bowl, combine all dry ingredients and add the mixed peel and raisins. Add the liquid mixture to the dry ingredients and mix well. Pour the batter into a greased 5" x 8 1/2" loaf pan. Sprinkle the chopped dried mango on top before baking.

4. Bake for one hour until golden brown and a toothpick inserted in the centre comes out clean. Remove from oven and cool completely in the pan set over a wire baking rack.

Makes one 5" x 8 1/2" loaf

Requires overnight preparation

Chef's note:If you prefer a darker or lighter bun, simply add more or less browning to the mixture.

Making it yourself allows you to put as many fruits in it as you like and make it as moist as you want. Enjoy! Happy Easter!

Bun

1 cup milk

¹/⁴cup granulated sugar

1tbs dry yeast

1 egg

1 pinch salt

1 stick (4 ounces) unsalted butter, at room temperature

2lbs cake flour

¹/⁴cup almonds, sliced

¹/²cup mixed fruit peel, chopped

¹/⁴cup dried mango

¹/⁴cup dried papaya

¹/⁴cup dried pineapple

Zest of one lemon

1tbs spiced rum

Glaze

2tbs butter, melted

Powdered sugar as needed

Method

1. In a small saucepan over medium heat, warm half of the milk with 1 tablespoon of sugar and the yeast. Once the sugar and yeast are dissolved, remove from the heat and allow to rest for 10 minutes to activate yeast.

2. Transfer the yeast mixture into a large mixing bowl, add the whole egg, and whisk together. Add the rest of the milk and sugar, salt, and soft butter, stirring until well incorporated.

3. Incorporate the flour, mixing just until the dough comes together. Remove the dough from the bowl and knead on a floured work surface just until smooth and elastic. Cover with a cloth and allow to rest for an hour.

4. In a small mixing bowl, combine the almonds, dried fruits, and lemon rind. Pour the rum over the mixture and allow to soak for one hour.

5. Drain any excess liquid from the fruit peel mixture and knead into the dough, ensuring that it is distributed evenly throughout.

6. Line a baking sheet with grease paper. Divide the dough into 12 portions and form into individual buns. Place on the baking sheet roughly two inches apart, cover and allow to rest for an additional half hour.

7. Preheat the oven to 350°F.

8. Bake the buns for 50 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

9. Remove from the oven, immediately brush with melted butter, and sprinkle with powdered sugar. Serve warm or allow to cool to room temperature.

Makes 12 individual buns

Start to finish:45 minutes (15 minutes active)

Servings:4

Ingredients

1/2 cup mayonnaise

2tbs Dijon mustard

1/2tsp smoked paprika

1/2tsp hot sauce

1/2 cup finely chopped cornichons

1/2 cup finely chopped celery

8 hard-boiled eggs, cooled and roughly chopped

Salt and ground black pepper

4 large slices sourdough bread

4-ounce package thinly sliced smoked salmon

Method

In a medium bowl, whisk together the mayonnaise, mustard, smoked paprika and hot sauce. Stir in the cornichons and celery. Gently stir in the chopped hard-boiled eggs, then season with salt and pepper. Cover and refrigerate at least 30 minutes, or up to overnight.

When ready to serve, lightly toast the slices of sourdough bread. While the bread is still warm, spread a quarter of the egg salad over each slice, then top with a quarter of the smoked salmon. Serve immediately.

• Cornichons are a variety of pickled cucumber which is served as a condiment in a lot of French dishes.

• Nutrition information per serving: 590 calories

190 calories from fat

21 g fat

375 mg cholesterol

67 g carbohydrate

3 g fiber

8 g sugar

30 g protein; 660 mg sodium.

Start to finish: 45 minutes (15 minutes active)

Servings: 4

Ingredients

8oz wholewheat penne

1lb Swiss chard

2tbs extra-virgin olive oil

4oz chicken sausages, halved lengthways, then sliced 1/2-inch-thick crosswise

1/2 cup finely chopped yellow onion

2 cloves garlic, minced

Kosher salt

15oz can (about 1 3/4 cups) chopped tomatoes, preferably fire- roasted

1/2tsp red pepper flakes (optional)

1 1/2oz grated Parmigiano-Reggiano cheese

Method

Bring a large pot of salted water to a boil. Add the pasta and cook for a few minutes less than the recommended time on the box.

Meanwhile, cut off and reserve the Swiss chard stems. Chop the Swiss chard leaves coarsely. Cut the stems into half-inch lengths.

In a large skillet over medium-high, heat the oil. Add the sausages and cook, stirring, for three minutes, or until lightly browned. Use a slotted spoon to transfer the sausages to a bowl.

Return the skillet to medium heat and add the onion. Cook until golden, three to five minutes. Add the garlic and cook, stirring, for one minute.

Add the Swiss chard stems to the skillet, cover and cook for three minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted. Add the remaining greens, cover and cook, stirring occasionally, until completely wilted. Add the tomatoes, a hefty pinch of salt and the red pepper flakes, if using.

When the pasta is almost done but not quiteal dente, drain it, reserving one cup of the cooking liquid. Add the pasta and three-quarters cup of the cooking liquid to the skillet and simmer for three to four minutes, adding more cooking liquid if necessary, until the pasta isal denteand most of the liquid has evapourated. Add the sausages, then season with salt. Divide the mixture among four shallow bowls and top each portion with some of the cheese.

Nutrition information per serving: 380 calories

110 calories from fat

12 g fat

20 mg cholesterol

55 g carbohydrate

8 g fiber

6 g sugar

19 g protein

950 mg sodium

Bun and cheese is the food of choice at Easter time in Jamaicatraditional Easter bun and cheese.don't count the cost, think of the tender loving care that you put into the process,for the main ingredients are as follows.


why not bake your own?

2 cups wine

1 bottle stout

Bun and Cheese

2 eggs, beaten

¹/⁴tsp bun spice

2 tsp vanilla

4 ozs margarine, melted

1 tsp grace browning

1 pound dark sugar

2¹/⁵pounds counter flour

2 tbs baking powder

1 tsp salt

1 tbsp mixed spice

1 tsp cinnamon powder

4 whole cherries

8 oz raisins

8 oz mixed peel

4 oz Grace guava jam

Method

1. Combine wine, stout, beaten eggs, bun spice, vanilla, margarine, browning and dark sugar. Mix well and set aside.

2. Sift together dry ingredients.

3. Add the fruits to the dry ingredients and mix well.

4. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Mix well.

5. Scrape mixture into greased 30 cm x 13 cm x 6 cm (12"x4"x3") loaf tin.

6. Bake at 180C (350F) for one hour. To test if done insert a skewer, when it comes out clean bun is done.

7. Remove from pan and allow to cool.

8. Melt the Grace guava jam and brush over the surface of the baked bun as a glaze.

Servings

Serve with your choice of Tastee processed cheese or natural cheddar cheese.