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JOANNIE'S RECIPES



Here are some of Joannie's favorite Jamacian recipes:


Click on one of the dishes below to go to the recipe.
All of these recipes were taken from eatjamaican.com.
Please note Joanny looked at these recipes, and they are very close
to what she does, but she does not use the scotch bonnet peppers (they are very hot).
  1.  Ackees
  2.  Patties
  3.  Curried Goat
  4.  Rice & Peas

Ackees

Ackee and saltfish is the national dish of Jamaica.
ackee

Ingredients:

  1.   1 can of ackees, drained
  2.   1/2 lb boneless salt cod
  3.   3 tablespoons oil
  4.   2 onions, sliced
  5.   1/4 teaspoon dried thyme
  6.   1/4 scotch bonnet pepper skin finely chopped up
  7.   1 small tomato, chopped
  8.   3/4 teaspoon tomato paste
  9.   1/2 sweet pepper chopped
  10.   1/8 teaspoon black pepper

Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.

Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackees. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.


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Patties

Jamaican patties have a flakey crust wrapped around a spicy meat filling.
ackee

Pastry

Ingredients:

  1.   2 cups flour
  2.   1/4 teaspoon salt
  3.   1/2 tablespoon curry powder
  4.   1/4 cup solid shortening
  5.   1/4 cup (1/2 stick) margarine
  6.   1/3 cup cold water

Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

Meat Filling

Ingredients:

  1.   2 tablespoon oil
  2.   1 small white onion, finely chopped
  3.   1/4 teaspoon chopped scotch bonnet pepper
  4.   1/2 lb. lean ground beef
  5.   1/2 teaspoon salt
  6.   1/2 teaspoon freshly ground black pepper
  7.   1/2 teaspoon curry powder
  8.   1/2 teaspoon dried thyme
  9.   1/4 cup breadcrumbs
  10.   1/4 cup beef or chicken stock
  11.   1 egg, beaten
  12.   1/4 cup water

In a heavy skillet, melt the margarine and sautè the onion and scotch bonnet pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove.

Preheat oven to 400 degrees F. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown. Makes about 10 patties.


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Curried Goat

There are a lot of goats in Jamaica, as your driving through the countryside you see goats tied up along side of the road.
curried goat

Ingredients:

  1.   1/2 lb. goat meat
  2.   1/4 cup oil
  3.   1 cup water
  4.   1 tomato, chopped
  5.   1 onion, chopped
  6.   2 tablespoons Jamaican style curry powder
  7.   1/2 clove garlic, chopped
  8.   1 sprig thyme
  9.   2 slices hot pepper (optional)
  10.   salt

Boil goat meat about 40 minutes, until tender. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add goat and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.


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Rice & Peas

Jamacians serve rice and peas as a side for almost any dish.
ackee

Ingredients:

  1.   1 medium sized can red kidney beans
  2.   1 can coconut milk
  3.   2 cups of rice
  4.   1 small onion, chopped
  5.   1 clove garlic, chopped
  6.   1/4 teaspoon dried thyme
  7.   1 tablespoon oil
  8.   1 scotch bonnet pepper (whole, do not chop up)
  9.   water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to medium-low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.


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