Bio
Ken Brown
KB's Jamaican And Caribbean Recipes
“My parents and life teaches me, and prepared me for many things, and to travel many roads to go on many adventures. Each thing I’ve done, and each adventure teaches me something new.
”I love and enjoy cooking, blending, and experimenting with different food ingredients. Being the eldest child, from a young age my grandmother, my parents, aunts and some other relatives showed me how to prepare and cook inexpensive traditional Jamaican meals for my younger siblings.
My father was a farmer; he taught me how to cultivate food, raised animals and how to butcher them humanely. I studied with Michelin star chefs and catering in Sweden, England and Germany, and worked for many years as a chef in different kind of kitchen, and café, and in several Jamaican and Caribbean restaurants where I develop and expand my knowledge as a chef and learned how to research, experiment, prepare, and cook with different kind of food ingredients, varied recipes from different countries.
I regard cooking as an art, making food look, colourful appetizing and delicious, and like chemistry compiling, experimenting, and blending different food ingredients to taste palatable and delightful. Cooking, blending, and compiling recipes are an extension to my artistic endeavours. Friends and families love the meals I prepared and cooked for them, and kept encouraging me to write a cookbook. In addition, when I worked as chef in different places most of the people who enjoyed the meal I prepare, kept telling me they enjoy the meals and drinks, and I should write a cookbook. I also cooked for the reggae band Toots and the Maytals promotional party in Germany, and some of the guests and members of the band who enjoyed the meals and drinks, kept asking me for the recipes. I jokingly told them they could buy them when I write a cookbook.
While working as a chef at a Jamaican restaurant in Munich the promoter who had promoted the band a book publisher came to the restaurant. They enjoyed the meals and asked me to write a cookbook because they were interested in publishing it. It took me several years to compile and write the first volume Jamaican and Caribbean Recipes. Volume 1. Volume 2 and 3 is in the process to get publishing.
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Anyone who loves cooking and enjoy the pleasure of eating a spicy scrumptious, delicious, healthy and nutritious meals with a nice drink, whether they are from the Caribbean or not, whether they are vegetarian or vegans or not, they will find a recipe they love in KB‘s Jamaican and Caribbean Recipes Volume 1. Which are also economical, cost saving and easy to prepare. Sometimes left over Jamaican and Caribbean meals can taste spicier and more delicious than when freshly cooked because the herbs and spice used are more infused into the food.
Some authentic Jamaican food are dumplings, callaloo, ackee and salt fish, fried and stewed fish, meat stews, rice and peas, yams, sweet potatoes, cassava and bammy, curry goat, jerk and festival. Leaving out meat, fish, eggs, and dairy products, most KB‘s Jamaican and Caribbean Recipes in this book can prepare as a substitute for vegetarian, vegan and Ital dish for Rasta’s meals. Cutting out or down on the amount of salt, sugar, fat and some of the high carbohydrate root vegetables, some of KB’s Jamaican and Caribbean recipes are suitable for diabetics.
Most Jamaican and Caribbean meals are spicy, delicious, healthy, nutritious, and fulfilling. A distinctive part of Jamaican and Caribbean cooking is using many different spices, herbs, and rum for seasoning to enhance taste and flavour to make the meal taste spicy and appetizing. Rum and a variety of herbs, spices are also used in many Jamaican and Caribbean Recipe for a marinade, tendering, and preserving food. The majority of KB’s Jamaican and Caribbean recipe are traditional and authentic fresh vegetable, salads, soups, fish, chicken, meat, stews, and fresh fruit juice and cakes.
Rasta’s and Rastafarian religion and culture are an integral part of Jamaica. Ital, are specially prepared Rasta’s recipes, which consist of mostly vegetables, fruits, nuts, spices, herbs, and some fish. Some Rasta’s reject eating salt, dairy and egg products, shellfish, and fish without scales. Rasta’s religion and culture also prohibited pork and its by-products from their recipes. KB’s Jamaican and Caribbean Recipes Volume 1 include Ital recipes, as well as recipes for vegan and vegetarians.
Large families with a small budget can often find it difficult and expensive planning, and shopping for healthy meals to cook. Nonetheless, take into account that eating healthy, nutritious meals can be cheaper and more fulfilling. Furthermore, eating a balanced diet of the right kind of fresh meats, fish, fresh fruits, and fresh vegetables regularly will help to stimulate and enhance good health, vitalities, heal the body, mind, and spirit; and might even assist in extending one’s life.
Some Favourite Jamaican Drinks
Jamaican rum punch, carrot and soursop juice, ginger beer, lemon, and tamarind ade.
It is hard to know whether an egg is fresh. The sell-by date may not even help to certify if an egg is fresh, good for eating. The freshness of eggs depends on how long after the egg was laid and packed, shipped and stored. Most fresh eggs can keep up to a month or even up to 5 weeks depending on storage. Eggs should be stored in the main compartment of the refrigerator which will help ensure that they keep fresh in temperature below 40 degrees Fahrenheit, rather than in the inside of the door storage compartments.
Health Tips & Infos
Eating a regular balanced diet of the right kind of fresh meats, fish, fresh fruits, and fresh vegetables will help to stimulate vitality and energy; and can heal the body, mind, and spirit; will also enhance good health; and might even extend one’s life.
Cloves, broccoli, black raspberries, figs, watermelons, eggs, ginseng, saffron, lettuce, ginger, chocolate, cinnamon bark, fennels, pumpkin seeds, peas, nuts, kola nuts,
nutmeg, rosemary, sea kelp, green vegetables, and fresh fruits are believed will assist in enhancing and boosting and sexual potency and will also keep one in good health.
Exercise, rest, and drink plenty of clean water.
Keep thinking positive; be enthusiastic and optimistic.
Feel good about yourself and life, and eat well.
Information guide.
Could Eating Curries, Three Times a Week Lower The Risk of Early Death?
A study by Harvard University say that people who eat spicy food and curry three times a week cut their risk by 14 per cent from dying prematurely , compared with people who abstained from eating spicy food and curries. However, there are other researchers which can’t definitively say for certain that eating hot and spicy food will make one live longer. More dietary research are being done for further assessment, and recommendations. Another research and investigation has shown that eating curry, fresh chilli and spicy foods, fresh vegetables and fruits weekly seem to lower the risk of death from cancer, a deficiency of red blood cells, heart disease, and diabetes. This research has also shown that chilli is filled with vitamins, nutrients and (capsaicin, which is a colourless pungent crystalline compound derives from hot chilli,) which can help in fighting cancer, inflammation and obesity. However, future research are needed to establish whether eating spicy food has the potential to improve health and reduce mortality directly or indirectly, or if other factors are involved, such as diet and lifestyle.
There is some evidence which shows that eating spicy foods have some health benefits, help to enhance the taste of food and keep food preserved longer. This news should be good for people who like to eat spicy and hot food, and for those who love to cook with spices, curry and hot chilli pepper. There are some other benefits of cooking with curry and spices; they enhance the smell, taste and colour of food. Furthermore, eating a balanced, varied diet of fresh fruits and vegetables will help in keeping good health.
Research has shown that some herbs, spices, and vegetables can help reduce blood pressure, ease congestion, increase digestion, purify the blood, and keep the body warm as well as enhance health.
Herbs and Spices
Herbs and spices are essential ingredients of Jamaican and Caribbean cooking; therefore, different varieties of exotic herbs and spices are included in many of these
Jamaican dishes for enhancing the taste and flavour of vegetables, meat, and drinks as well as for tenderizing and preserving.
The exotic aroma of some herbs and spices also makes food and drinks taste more appetizing and delicious, smell more pleasant and enjoyable to eat and drink.
Jamaican Pimento Seeds
Pimento seeds resemble peppercorn, also known as ‘all spice’. Pimento taste is exotic and strong; and should be used sparingly for seasoning meat, fish, and game and in marinade, curries, soups, and stews. Also, used in rum punch and some drinks like sorrel.
KB’s Herbs and Spice Seasoning
The amount of seasoning to use depends on the portion of food, meat, or fish to season. Instead of using too much salt in seasoning, add more herbs, spice, and lemon as a substitute for salt. Use more garlic,chilli, black pepper and thyme in seasoning. Be aware that freah herbs also add colour and flavour to food.
Ingredients
1–2 tbsp. curry powder
½ tsp. turmeric
1–2 tsp. black pepper powder
1–2 tsp. cumin powder
1-2 tsp. chilli powder
1–2 tsp. or 2–4 sprigs fresh thyme
¼–1 Scotch bonnet or ¼–1 tsp. chilli powder
1–2 tsp. paprika powder
Mixed dried or fresh herbs: rosemary, basil, marjoram, oregano, sage, tarragon
1–2 bay leaves
2–6 bulbs fresh garlic or ½–2 tbsp. garlic powder
Fresh parsley
Chives
Onions
Salt
½–1 tbsp. ginger powder or fresh ginger, grated
½–1 doz. cloves
1–2 tsp. pimento powder or ½–1 doz. pimento seed
Blend all the ingredients together, use for seasoning poultry, meat, vegetable, and fish.
Aromatic Spices
Use for porridge, fruit salads, smoothies, juice, and baking.
Ingredients
Pinch of ½ cinnamon powder or cinnamon stick
Pinch ½ nutmeg powder or grated nutmeg
Dash of 1 tsp. vanilla
½–1 tsp. rose water
¼–½ tsp. mace
Disclaimer:
The information contained above is intended as information for educational purposes only. It is not meant to substitute proper diagnosis for the right medical treatment, nor is it meant to substitute a licensed medical practitioner for proper medical assessment for medication and treatment. You should seek prompt medical advice for any health issues or consult your doctor before using alternative medicine. Before making changes in your diet, see a professional dietitian
Info.
Breakfast
Often it is said that a healthy breakfast in the morning, is one of the most important and fulfilling meals of the day a Jamaican breakfast fulfils those
requirements.
Some Jamaican breakfast, include juices, smoothies, cornmeal or oat porridge, fried dumplings (Johnny Cakes), fried bammy (cassava bread), boiled green bananas, or roasted breadfruit. Serve with fried fish, ackee, or callaloo and salt fish, fried ripe plantain, salt fish fritters, fried eggs and bacon, scrambled eggs, omelettes, and toast.
Fruit Juice for Breakfast
Optional
Glass of fresh orange juice
Glass of fresh grapefruit juice
Glass of fresh pineapple juice
Glass of apple juice
Morning Smoothie
Use any amount of the ingredients below:
Ripe bananas, cut into chunky bits
Slices of fresh pineapple, diced
Mango slices or 150 ml/6 fl. oz mango juice or mango puree
100 ml/4 fl. oz sour sop juice
100 ml/4 fl. oz passion fruit juice
100 ml /4 fl. oz fresh orange juice
50–100 g /2–4 oz fresh carrots, peeled and diced
Custard apple, remove the seeds
Pieces of cucumber
Slices of papaw
Celery stalk
Fresh ginger root
Fresh apples
Tomatoes
1 tbsp. lime or lemon juice
½ doz. Moringa seed
¼ tsp. nutmeg
½ tbsp. linseed
Pinch of cinnamon
Pinch of vanilla
Handful of crushed ice
Liquidizer or blender
Optional: 500–700 ml/17–24 fl. oz cold water
Rinse and dice whatever fruit and vegetables to use. Add any amount of the above ingredients then liquidize or blend for ½—1 minute.
Serve as a morning drink before breakfast or as a fruit drink.
Grapefruit Segments
Ingredients
½–1 grapefruit
1 tsp. sweet condensed milk
Pinch of cinnamon powder
Pinch of mace
Scrape out the segments of grapefruit into a fruit bowl. Remove the seeds. Mix in the condensed milk. Serve garnish with cinnamon and mace.
Cornmeal Porridge
Tips: If milk or dairy products upset your stomach, use water, soya, almond or coconut milk to make porridge.
Ingredients
250 g/8 oz cornmeal
250 ml/¼ l water
500 ml/½ l milk
4 tbsp. brown sugar
2–4 tbsp. sweetened condensed milk
Cinnamon stick
¼ tsp. nutmeg powder
2 drops of vanilla
Pinch of mace
Optional: 1 tbsp. honey
Use a portion of milk or water to mix the cornmeal.
Place the water and milk to boil with the cinnamon stick.
Lower the heat and gently stir in the cornmeal. Keep stirring and allow it to cook gently for 20–30 minutes without lumps.
Remove it from the heat and sweeten with the sugar, condensed milk, and honey if used.
Stir in the nutmeg, vanilla, and mace. Serve hot in a bowl with bread or fried dumplings.
Oat Porridge
Ingredients
50 g/2 oz raw oats
500 ml/17.5 floz milk
200 ml/7 fl. oz water
100 g/4 oz sugar
1 tbsp. honey
1 stick cinnamon
½ tsp. nutmeg
Pinch of mace
Optional: 1 tbsp. sweetened condensed milk
Mix the water with the milk, and place it to boil with the cinnamon stick. When it begins to boil up, set the fire low and gently stir in the oats. Keep stirring and
cook gently for five minutes until porridge thickens.
Remove it from heat, add the nutmeg, and sweeten with the sugar and condensed milk.
Remove the cinnamon stick and serve hot in a bowl. Spread the honey over and garnish with the mace.
Morning Filler
Ingredients
25 g/1 oz raw oats
1 ripe banana, cut into thin slices
1–2 slices of fresh pineapple in cubes
200 ml/7 fl. oz fresh milk either hot or cold
1 egg
2 tbsp. honey
Dash of mace or nutmeg
Optional: mango or apple slices, frozen or dried fruits.
Place a portion of the milk to heat.
Break the egg, remove the eye, and thoroughly beat the egg with a portion of the milk.
Put the oats and fruits into a bowl; pour in the egg then the hot milk.
Add the honey. Serve warm; garnish with mace or nutmeg.
Plantain
Plantains above are the larger, longer variety of banana. Green plantains and green bananas are hard, better suited for boiling or for making chips.
Fully ripe plantains have a yellowish skin, better suited for frying or baking. Ripe plantains are sweet and soft when boiled.
To peel plantains or bananas, use a small sharp knife. Cut off the tip, stem, and slice along the back ridge, slightly touching the flesh from the tip, to the stem. Use the thumb to prise open the
slit, and peel off the skin.
To prevent green peeled plantains or green bananas from going dark, put them in water with lemon, lime juice, or rub lemon or lime over.
Fried Ripe Plantains
1–2 well-ripened plantains, peeled
Enough oil for frying
Dash of salt
Place frying pan to heat with oil.
Peel and cut the ripe plantains into halves. Slice each half into 4–6 thin slices lengthways.
Sprinkle a pinch of salt over the slices. Fry both sides until slightly brown. Serve warm with bread as a breakfast or as a snack.
Fried Dumplings or Jonny Cakes
Some people are allergic to flour. Use cornmeal as a substitute.
Cracked wheat, wholemeal flour, or oats added to self-raising or plain white flour used for making dumplings for boiling, frying, roasting, or baking.
How to Make Dumplings
Optional: use plain flour, wholemeal, cornmeal (polenta) to make dumplings for boiling. Use self-rising flour to make fried or baked
dumplings.
The amount of water to add to the flour depends on the amount and type of flour used. Use either the hand or a food mixer, slowly adding water to flour, and mix, not
too hard nor too soft or soggy. Then knead into a firm, soft elastic, spongy bread dough, and roll into approximately 5×1 cm/ 0.40×2 inches flat circumference to boil or fry.
Small dumplings made for soup, and stews are, called spinners. They are usually very small sizes, 1 × 6 cm/0.40 × 2.36 inches, and oblong-shaped.
Fried Dumplings
Ingredients
250 g or 8 oz self-raising flour
1 tsp. salt
1 tbsp. magazine or butter, softened
75 ml/3 fl. oz water (depends on the type of flour)
50 ml/2 oz oil
Use 1 tsp. baking powder if plain flour is used.
Preheat up the oil, and then lower the heat.
Sift the flour, baking powder, and salt together into a bowl, then rub in the butter or magazine into the flour.
Make a hole in the middle, slowly pour in the water and mix into a spongy dough and knead. If it is too soggy, add flour; if too hard, add water or butter.
Cut the dough into 25–50 g or 1–2 oz pieces. Roll the pieces into round shapes and flatten into 2 cm or 1 inch thickness, 5 cm or 2 inch width. Cover and leave for 3–5 minutes to prove (rise).
Set the fire to medium, and fry the dumplings.
Depending on the size and the kind of flour used and how hot the oil is, frying time should take about 1–2 minutes each side.
Serve with breakfast or as a snack with either, ackee, callalloo, or spinach and salt fish, or accompany with fried fish or sardines.
Eggs and Omelettes Recipes
Scrambled Eggs
Ingredients
2–4 eggs
1–2 tbsp. milk
1–2 tbsp. melted butter
Dash of salt
Dash of pepper
Toast
Heat the butter in a shallow frying pan, and lower the heat.
Break the eggs in a bowl; add the milk, salt, and pepper. Thoroughly whisk it, and pour it into the frying pan.
Stir continuously to break up the eggs loose; cook gently and soft, not hard.
Remove it from the heat; sprinkle a pinch of black pepper over and serve with toast.
Plain Omelette
Omelettes can serve as breakfast, lunch, or dinner with chips or potatoes.
Ingredients
2 eggs
½ tsp. salt
1 tbsp. milk
1 tbsp. oil or melted butter
Whisk the eggs with salt and milk.
Heat up a frying pan with a portion of oil or margarine; add the egg and evenly spread it out.
Set the fire low and allow it to cook gently; you can complete cooking the omelette under the grill for a few minutes.
Fold the egg to overlap in a half-moon shape; serve hot and garnished with wedges of tomatoes, accompanied with bread, toast, or fried dumplings.
Seasoned Omelette
Ingredients
2–4 eggs
½ onion, thinly sliced
½ red or green peppers, thinly sliced
1 medium tomato, thinly sliced
½ tsp. salt
¼ tsp. black pepper
½ curry powder
Pinch of mixed herbs
1 tbsp. milk
1 tbsp. oil or butter
Optional: other ingredients for making omelette—add grated cheese, chopped ham, bacon, sliced sausages, cooked chicken, chopped sliced mushroom, or sweet corn.
Whisk the eggs with salt, milk, black pepper, curry, and herbs.
Heat up a frying pan with a portion of melted butter. Gently cook the onions, peppers, and tomatoes and set aside.
Clean frying pan with paper towel; reheat the pan with the rest of the melted butter.
When the butter becomes hot, add the egg, and evenly spread it out. Add the cooked ingredients.
Set the fire low, and allow it to cook gently; you can finish cooking under the grill.
Fold the egg to overlap in a half-moon shape and serve hot accompanied with bread, toast, or fried dumplings; garnish with wedges of tomatoes.
Batters and Fritters Recipes
Batters usually made with flour, eggs, water, milk, salt, pepper, a little oil, and sometimes a drop of lemon juice or vinegar.
For sweet batter, add sugar, vanilla, and cinnamon powder. Use for fruit and vegetable fritters.
Batter is also for coating meat, fish, vegetables, or fruits for deep-frying.
Options for coating batter, add ¼ tsp. lemon juice, vinegar, or ice. This batter should be thinner, and after frying, crisp, and golden.
If yeast is used for making batter, dissolve it in water or milk before mixing it into the flour.
Batter for fritter, should be thick enough so the spoon can almost stand upright in the middle. If not thick enough, add more flour; if too thick, add a little water or milk.
Fritters can be either shallow- or deep-fried.
Fritters
Ingredients
2–4 eggs broken separately
200–300 g/8–12 oz plain or self-rising flour (preferable)
1–2 tsp. baking powder (10 g/¾ oz yeast to plain flour)
200–250 ml/7–9 fl. oz water or milk
½–1 tsp. salt
¼ tsp. chilli powder
½ tsp. curry powder
1 tsp. coarse black pepper
50 ml/2 oz oil or melted butter for frying
Sift the flour into a bowl with salt and baking powder.
Make a hole into the middle of the flour, and mix in the eggs and spices.
Slowly pour in the water or milk, and thoroughly mix into a smooth, thick paste to form the batter.
Add whatever ingredients desired and allow it to rest for at least 10 minutes before using.
Either shallow-or deep-fry 1 tbsp full of batter until crisp and golden. Remove from frying, and drain off the oil on kitchen towel. Serve as breakfast, a starter, or a snack.
Salt Fish Fritters
Ingredients
300 g/12 oz salt fish (see how to prepare salted fish)
200 g–300 g/8–12 oz flour, self-raising flour preferable
Optional: 1–2 tsp. baking powder for plain flour
200–250ml/7–9 fl. oz water or milk
100 g/4 oz tomatoes, diced
2 stalks scallion or 2 oz/50 g onion, finely chopped
¼ hot Scotch bonnet chilli pepper, finely chopped
1 tsp. coarse black pepper
1 tsp. paprika powder
1 tsp. curry powder
1 tsp. thyme
50–70 ml/2–3 fl. oz oil
1–2 eggs, beaten
Place the salt fish to soak in cold water for 2 hours or overnight, and then boil it twice, each time using fresh water to remove the excess salt and to soften the
fish.
While the fish is boiling, prepare the batter with the ingredients (see above how to make batter). When finish boiling the fish, place it in cold water to soak for 5–10 minutes. Remove the skin,
flake the fish, and pick out the bones. Taste, and if salty, rinse in cold water, drain, and thoroughly mix it into the batter with the other ingredients.
Even out the ingredients, and allow it to rest for 5–10 minutes.
Place a shallow frying pan with oil, heat until very hot, and then lower the heat to medium.
Use a tablespoon to drop the mixture in the hot oil; fry on both sides for 2–3 minutes until they are golden brown.
Remove them from frying, and place them on a kitchen paper towel to drain off the oil.
Keep them warm until ready for serving with bread or fried dumplings for breakfast or as a starter, accompanied with ackee and salt fish or callalloo, or serve as a snack with hot or cold drinks or
juice.
Shellfish Fritters
Ingredients
200 g/8 oz fresh or cooked crab, shrimps, prawn, or lobster (see boiled shellfish recipe).
1–2 bay leaves
½ doz. pimento seeds
1 tsp. salt
1 lemon
4 slices of onions
Dash of West Indian hot pepper sauce
If shellfish isn’t cooked, boil them for 3–5 minutes with the lemon skin and juice, bay leaf, pimento, salt, and onion. Remove them from heat to cool. Peel and remove
the sacks and black veins.
Prepare batter as above with hot pepper sauce, mix in the fish, and fry 1 tablespoonful each.
Serve warm either for either breakfast, starter, or as a snack with bread or fried dumplings.
Tuna Fritters
Ingredients
200 g/8 oz tinned chunky tuna, flaked
Dash of West Indian hot pepper sauce
1 tsp. coarse black pepper
Use the same ingredients as in salt fish fritters; exclude the chilli and curry powder.
Vegetable Fritters
Ingredients
150 g/5 oz whole-wheat flour
100 g/4 oz red sweet peppers, coarsely chopped
100 g/4 oz tomatoes, diced
100 g/4 oz mushrooms, sliced
50 g/2 oz scallions or onions, finely chopped
50 g/2 oz sweet corn
50 g/2 oz okras stem removed, then washed and chopped
1 tsp. salt
1 tsp. coarse black pepper
50 ml/2 fl. oz oil
2 tbsp. margarine
1–2 eggs, beaten
1 tbsp. chopped parsley
Option: Use leftover cooked vegetables.
Make batter with flour, egg, and a pinch of salt, and leave it to rest. (See above how to make batter).
Chop, wash, and drain the vegetables, then season with the black pepper and a dash of salt.
Heat up the frying pan with the margarine. Cook the vegetables, remove them from the pan, and allow them to cool. When vegetables become cool, mix it into the batter with a pinch of herbs and spices
if desired.
Clean and dry the frying pan and place it to heat with the oil. Set the fire to medium, use a spoon to drop the mixture into the hot oil, and fry on both sides for 2–3 minutes until they become
golden brown.
Remove them from the frying pan, and place them on a kitchen paper towel to drain off the oil. Serve, garnish with parsley.
Banana Fritters
Ingredients
4 well-ripened bananas
2 eggs, broken separately and whisked together
150 g/6 oz flour
100 ml/4 oz milk
1 tbsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
50 ml/2 oz oil
1 tbsp. fresh lemon juice
Pinch of salt
Dash of ginger powder
Ice cream
Thoroughly mash the bananas in a bowl with the lemon juice, then fold in the eggs, sieve in the flour, baking powder, ginger, and salt. Add the milk, cinnamon, and
vanilla, and thoroughly mix.
Heat up the frying pan with the oil; set fire to medium. Use a tablespoon to drop the batter into the hot oil. Fry on both sides for 1–2 minutes until brown.
Remove them from the frying pan and place them on a kitchen paper towel to drain off the oil. Serve cool, as a dessert with ice cream.
Jam Fritters
Ingredients
250–300g/8–10oz flour
1 tbsp. baking powder
1 egg, whisked
50 ml/2 oz milk
50 ml/2 oz water
50 ml/2 oz oil
Confectionery sugar
Strawberry or blackberry jam
Pinch of salt
Prepare sweet batter for fritters and leave it to stand for 5 minutes then fry as above.
When ready, serve warm sprinkled jam and confectionery sugar over them. Serve as a sweet snack with milk or fruit drink.
Snacks
Fried Breadfruit Snack
Ingredients
1 half-ripened breadfruit
Breadfruit slices
2 tbsp. melted butter
Pinch of salt
Place the breadfruit to roast on a barbecue or in the oven. When roasted, allow it to cool, and peel with a sharp knife. Slice into quarters, and cut out the
heart.
Cut the quarters into thin slices, and sprinkle a pinch of salt over the slices.
Heat a frying pan with the melted butter, and shallow-fry the slices on both sides until golden brown or crisp.
Serve for either breakfast or as a snack, accompanied with either fried or stewed fish, ackee or callalloo, and salt fish.
Soon new recipes will be added