Looking for some delicious Jamaican recipes that you can make at home, even if you live well out of reach of the Caribbean?
Here are a few delicious recipes that you can make at home, almost anywhere in the world with ingredients you can easily get at the grocery store or over the internet.
Brown Stew Fish
This Jamaican classic is a great way to get your island food adventure rolling.
It combines all the rich and delicious flavors of Jamaica in an easy-to-prepare package.
If you already have a great cast iron pan, you’ll only need the following:
- Red Snapper Fish (or similar)
- 1 Medium Onion (chopped)
- 1 Green Bell Pepper(chopped)
- 1 tbsp. Salt
- 1 tbsp. JCS Black-Pepper
- 1 pinch of JCS Thyme
- 1/4 oz. CPC Mushroom Soy Sauce
- 1/4 oz. JCS Browning
- 2 cloves. Garlic
- 1 oz Lime Juice
- 1 Scotch Bonnet Pepper, or Scotch Bonnet Pepper Sauce
- 1/2 cup Water
- 1/4 oz. Ginger Root
Start out by washing the fish in a mixture of lime juice and water. Dry the fish with a paper towel when you’re done. Season with salt and black pepper, and heat the skillet on high for a few minutes before turning it down to medium.
Carefully place the fish in the hot oil in your pan and pan fry until it becomes golden brown. Don’t move it around while it’s frying. Using fresh oil, saute the onions, garlic, and bell peppers before adding some water and covering the pan for a few minutes.
Add the ginger, mushroom soy sauce, thyme, browning, and scotch bonnet pepper. Cover, and leave it to cook for a few more minutes before adding in the fish. Once the fish is in, add salt to taste and allow it to simmer a few more minutes before serving.
Jamaican Rice and Peas
I’ve written in the past about how tourists shouldn’t underestimate Rice and Peas just because of its innocuous name. It is delicious! It pairs well with brown stew fish, and it’s nice and simple to make.
What you’ll Need:
- 1 can JCS Gungo Peas (16 oz) or 1 can JCS Red Kidney Beans (15 oz)
- 1 can JCS Coconut Milk (14 oz)
- 2 cups long-grain rice
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 cube chicken bullion
- 1/2 tsp dried JCS thyme
- 1 tbsp butter or 1 tbsp margarine
- 1 whole scotch bonnet pepper (optional)
Scotch Bonnet peppers are again the only ingredient that you’re unlikely to find at your local supermarket, but they’re optional, and you can always get some shipped.
Drain the peas/beans and put them aside. Add the coconut milk to a measuring cup, and add water if necessary to get at least 3 ½ cups of liquid. Pour the liquid into a saucepan, and add the peas/beans along with onion, garlic, chicken bullion, thyme, and butter.
Bring it to a boil before adding the rice, and stir well. If you want a bit of spice, now is the time to add the Scotch Bonnet Pepper.
Lower the heat, cover the pan, and leave it to simmer for 25 minutes or until the water evaporates.
Irish Moss Drink
A great way to finish your meal is some Irish Moss Drink. Irish Moss is a thickening agent used along with gum arabic and isinglass to give the Irish Moss Drink its signature texture. We like to add a bit of rum, just to congratulate ourselves on a job well done.
What You’ll Need:
Irie-Style Mixture: (you’ll add this to the drink)
- 2 ounces Irish moss, washed.
- 2 cups JCS Coconut Milk
- 3 large ice cubes, or about 1/4 cup very cold water
- 2 cups JCS Coconut Milk
- 1/4 cup ground linseed (flaxseed)
- 6 strands isinglass
- 3 pieces gum arabic
- 3/4 cup sugar
- 2 teaspoons JCS Vanilla Flavoring
- 1 teaspoon ground nutmeg
- 2 tablespoons Jamaican white rum
Can’t find Irish Moss? Check your local natural foods store, Irish Moss has recently been gaining popularity as a health food.
For the Drink:
Heat up 2 cups of water, ⅓ cup of milk, and ⅓ cup of irish moss, the linseed, isinglass, and gum arabic over medium heat in a saucepan. Bring it to a boil and wait for all the ingredients except the irish moss to dissolve (about half an hour)
Reduce the heat to low and add the sugar, vanilla and nutmeg and let it continue cooking, stirring occasionally for another 10 minutes. When it’s done you can add the rum and leave it to cool in refrigerator for 3 hours if you want it served cold. It will thicken more as it cools.
For the Mixture:
Combine the coconut milk, moss and ice cubes in a blender and blend well. Add the mixture along with the additional refrigerated coconut milk before serving.
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