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Recipes

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 of 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, Rastafarian Culture, and Food

 

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.

 

Tips on Food

 

Eggs

 

It is hard to know whether an egg is fresh or not. 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 always 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.

  1. It is said that the best way to test how fresh egg is, fill a glass with water and place the egg inside. If the egg sits at the bottom on its side, the egg is fresh.
  2. If the egg sits at an angle, the egg is older, but it is still usable. If it floats, discard it.
  3. Another way to see if eggs are usable is to examine the whites, crack an egg open on a plate or in a fry pan, if the white and yolk doesn’t spread too much, and slightly solid the egg is very fresh. If they are watery and spread out the egg is aged and it might not be too good for use. However, some slightly older eggs are great for boiling hard to use for salads and sandwiches. They should be perfectly white and golden-yellow yolks.
  4. An egg that smells stink should not be eaten.
  5. Time to boil an egg varies best to always place eggs into a pot with enough cold water to cover the eggs, and boil the egg between 15 minutes, or less.

 

 

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 is  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 toenhance 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.

 

  1. Always keep hands and utensils clean.
  2. Measurements, and time it takes to cook in these recipes are approximate.
  3. Read the recipe carefully.
  4. Assemble the ingredients before you begin.
  5. Weigh and measure ingredients accurately.
  6. When the amount is double, cooking time should take longer. When it’s half, cooking time should be shorter.

 

 

 

Recipes

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