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Recipes from: 50 Favorite Jamaican Recipes Taste the Island Essentials. Island Syndicate Holdings - An Island Print House Book. Kindle Edition.


 

Pumpkin Chicken Soup

 

Ingredients:

3.5 oz. pumpkin or chicken soup mix

4 medium potatoes, cut into large chunks

2 small white onions, cut into chunks

3 medium carrots, peeled & sliced into 1/2 inch chinks

5 - 6 chicken thighs

1 1/2 cups calabaza pumpkin, peeled & diced (substitute with butternut squash)

2 ears of corn, sliced

0.6 oz. package of chicken bouillon powder

2 teaspoon vegetable oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 scotch bonnet pepper, finely chopped

 

 

1.  Place a large stock pot over medium heat and add oil.  Allow the pan an oil to heat up then add chicken thighs to the pan.  Allow the chicken to brown on each side for 8 to 10 minutes.

 

2.  Add 6 cups of water and all the other ingredients to the pot, then stir.  Bring the soup to a boil and then reduce the heat to  medium low.  Cover the pot and allow it to simmer for about one and half hours.

 

3.  About 15 minutes before finishing, prepare and add dough for boiled dumplings.  Serve hot.

 


 

Red Pea Soup

 

Ingredients:

3 cups kidney beans, soaked over night or canned

2 lbs beef round, cut into chunks

2 onions, chopped

2 green onions (scallions), chopped

2 carrots, chopped

2 teaspoon dried thyme

1 scotch bonnet pepper, seeded & chopped

1 teaspoon salt

1 teaspoon black pepper

1/2 lb potatoes, chopped

1/2 lb yellow yams, cut into large chunks

1/2 cup coconut milk

 

Spinners (mini dumplings)

Ingredients:

2 cups flour

1/4 teaspoon salt

1/4 cup cornmeal

 

 

1.  In a large stock pot combine 6 1/2 cups water, the beef, and kidney beans along with either the water they were soaked in or the liquid from the cans.  Cook on medium heat for an hour.

 

2.  To prepare spinners, combine the flour, cornmeal, and salt in a bowl.  Gradually add about half a cup of cold water a splash at a time while mixing, until a firm dough is formed.  Knead the dough for about 5 minutes on a lightly floured surface.  Break off small pieces and roll them in your hands to form little tapered logs.

 

3.  Add the spinners to the pot along with all of the remaining ingredients and let simmer on medium low for another hour.  Serve hot with a slice of hard dough bread.

 


 

Pepper Pot Soup

 

Ingredients:

18 oz. can of callaloo or 1 lb fresh callaloo washed & chopped fine

1/2 lb salt beef / cut of corned beef

1/2 lb beef shank

12 pods okra, chopped

13.5 oz. can coconut milk

1/2 lb yellow yam, peeled

1 green onion (scallion)

1 scotch bonnet pepper, seeded & sliced

Black pepper

 

 

1.  Pour 12 cups of water into a large stock pot and place over high heat.  Add the salt beef, beef shank, and fresh chopped callaloo if available, and bring to a boil.  If using canned callaloo, do not add yet.  Allow to boil for about 2 hours on medium heat, or until all of the beef is tender.

 

2.  Reduce the heat to simmer.  If using canned callaloo, add it here.  Add the whole crushed scallion into the pot, along with all of the remaining ingredients and stir together.  Simmer for 30 minutes, adding water if it starts to become too thick.  Serve hot.

 


 

Mannish Water (Goat Head Soup)

 

Ingredients:

2 lb goat head and hooves, cleaned & chopped

1 1/2 gallons water

1 teaspoon whole dried allspice berries (pimentos)

2 cloves garlic, crushed

1 lb calabaza pumpkin, peeled & diced

2 large carrots, peeled & diced

1 potato, peeled & diced

4 green bananas, peeled & cut into small pieces

salt, to taste

1/2 lb of yellow yam, cut into large chunks (optional)

2 chayotes, (optional)

2 green onions (scallions)

1 sprig fresh thyme

1 scotch bonnet pepper, whole

2 oz. packet vegetable soup mix

 

Dumplings

Ingredients:

2 cups flour

1/4 teaspoon salt

1/4 cup cornmeal

 

 

1.  In a large bowl, rinse the chopped goat's head and hooves thoroughly, then drain.

 

2.  Transfer the washed meat to an extra large stock pot, add the pimento, crushed garlic, and 1 gallon of water.  Bring to a boil, reduce heat to medium low, and then simmer for 3 hours until the meat is tender.  Add remaining water to the pot as needed.

 

3.  Add the pumpkin, carrots, potato, bananas, yam, and chayote.  Continue to boil for another 15 minutes.

 

4.  To prepare dumplings, combine the flour, cornmeal, and salt in a bowl.  Gradually add about half a cup of cold water a splash at a time while mixing, until a firm dough is formed.  Knead the dough for about 5 minutes on a lightly floured surface.  Break off 2 inch pieces and use your hands to shape the dough into balls, then press the middle until dough is biscuit shaped.

 

5.  Add the dumplings, scallions, thyme, scotch bonnet pepper, and vegetable soup mix, then stir.  Taste and add salt if needed.  Allow soup to simmer another 10 minutes until dumplings have cooked or until the soup has thickened.  Serve hot.

 


 

Fish Tea Soup

 

Ingredients:

2 lb small snapper, parrot or goat fish

Juice of 2 limes or 2 tablespoons vinegar

2 cloves garlic, minced

2 medium potatoes, cubed small

1 teaspoon butter, optional

1 chayote, peeled & sliced

2 medium carrots, sliced

1/2 teaspoon salt

1 sprig thyme

3 stalks scallion, whole

1 green scotch bonnet pepper, whole

5 pimentos ( allspice berries)

 

 

1. In a large bowl rinse the fish with water and lime juice or vinegar, then drain.

 

2.  In a large stock pot over high heat, add the fish and garlic to 12 cups of water and bring to a boil.  Boil on medium heat until the fish is falling off the bone, about 10 minutes.

 

3.  Remove the fish from the soup with a slotted spoon and remove and discard all bones.  Return the meat of the fish to the pot, along with the potatoes, carrot, chayote, and butter.  Add salt to taste then reduce heat to low, simmering until potatoes are fork tender, about 10 minutes.

 

4.  Add the thyme, scallions, and whole scotch bonnet pepper and stir.  Simmer for about 5 more minutes, and serve hot with thick water crackers.

 


 

Cream of Pumpkin Soup

 

Ingredients:

2 1/2 lbs calabaza pumpkin, peeled & diced (can substitute with acorn or butternut squash)

4 cups chicken stock

1.7 oz. packet cock soup mix (can substitute with chicken soup mix & 1/8 teaspoon cayenne pepper)

3 cloves garlic, chopped

1 green onion (scallion), chopped

1 onion, chopped

1 sprig thyme

1 scotch bonnet pepper, whole

1 tablespoon margarine

1 3/4 teaspoon salt

 

 

1.  Pour 5 cups of water into a large stockpot over high heat and bring to a boil.  Add the peeled an diced pumpkin and boil until fork tender.  Drain the water off the pumpkin and allow the pumpkin to cool.

 

2.  Blend the pumpkin, chicken stock, chicken soup mix, garlic, scallion, onion, and thyme until smooth. Pour the blended pumpkin mixture back into the large stockpot, place over high heat, and bring to a boil.

 

3.  Add the whole, uncut scotch bonnet pepper plus margarine and salt to the pan.  Cook for about 10 minutes or until soup has thickened.  Remove scotch bonnet pepper and serve hot.

 


 

Jerk Sauce

 

Ingredients:

2 onions, chopped fine

2 tablespoon olive oil

3 tablespoon ground allspice

3 tablespoon dried thyme

4 tablespoon cayenne pepper

2 tablespoon black pepper

2 tablespoon nutmeg

2 tablespoon cinnamon

4 tablespoon seasoned salt

1 head of garlic, peeled & chopped

4 tablespoon sugar

3/4 cup soy sauce

1 1/2 cups vinegar

2 cups water

2 tablespoon flour

 

 

1.  Heat the oil in a medium saucepan over medium heat, add the onions and sauté until softened.

 

2.  Add all the remaining ingredients to the pan and stir.  Reduce heat to medium low and simmer until thickened, about 10 minutes.  Store in a glass container.


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