Jamaican Jerk Chicken

Ingredients
4 lbs. boneless chicken
6 stalks escallion
1 whole garlic
3 cinnamon leaves
2 ounces pimento (pounded)
1 tsp. nutmeg (grated)
4 hot peppers (scotch bonnet)
1/2 cup brown sugar
salt to taste

Method
Combine all ingredients (except chicken) to a paste and rub into chicken parts.
Place in a covered dish to marinate for an hour. Tip: to speed the process make several small slits in the chicken parts for it to soak faster.
Place meat on a grill over a slow charcoal fire to cook until meat becomes brown

Bonus: Serve up a tasty meal with hard dough bread or festivals.

Jamaican Chicken Back Soup

Ingredients

8 cups water
4-5 chicken backs
1 pack grace cock noodle
1 Sweet Pepper (Orange or Yellow)
4-6 small Irish potatoes 
1 piece of yam 
And additional ground provision as desired (sweet potato etc.)
2 stalks escallion
2 sprigs thyme
1 large carrot
1 scotch bonnet pepper
1 clove garlic
pimento seeds
Wheelers/ Dumplings
salt to taste

Method

1. Put water in large soup pot
2. Chop and add garlic, pepper, thyme, escallion, pimento and bring to rapid boil.
3. Add chopped chicken back and let cook for hour until almost cooked
4. Blend sweet pepper add to pot and bring to boil 
5. Then add chopped carrots, potato and yam etc.
6. Make and add wheelers/ dumplings 
7. Stir thoroughly and add cock noodle soup for final 20 minutes or until all ingredients are cooked.
8. Taste and season accordingly.

Pumpkin Soup

Ingredients

2 quarts water
1 lb. soup meat (chicken, chicken feet or beef etc)
1/2 pack grace cock noodle
2 lbs. pumpkin diced
2 med. white potatoes diced
1 piece of yam diced
And additional ground provision as desired (sweet potato etc.)
2 stalks escallion
2 sprigs thyme
1 large carrot
1 scotch bonnet pepper
1 clove garlic
pimento seeds
Wheelers/ Dumplings
salt to taste

Method

1. Put water in large soup pan.
2. Add meat, garlic, pepper, thyme, escallion, pimento and bring to rapid boil.
3. Add meat and let cook for hour until almost cooked then add pumpkin, potato and yam etc.
4. Make and add wheelers/ dumplings and diced carrot
5. Stir thoroughly and add cock noodle soup for final 20 minutes or until all ingredients are cooked.
6. Taste and season accordingly.

🎄Jamaican Christmas Day Menu

Picture of Dinner plate with ham slices, potato salad & garden spring salad

🎄CHRISTMAS BREAKFAST🎄

Mains

Stew (corn) pork and 

Ackee & Saltfish

Ham & Egg Breakfast Quiche

Sides

Festivals

Food (Green banana, yam, Irish etc.)

Cornmeal Porridge

Hominy Corn Porridge 

Saltfish Fritters 

Drinks

Spiced Mocha

🎄CHRISTMAS LUNCH🎄

Mains
Ham Sandwiches 

Sides

Carrot & Cornmeal Pudding

Banana Bread

Drinks
Egg Nog

🎄CHRISTMAS DINNER 🎄

Mains

Curry Goat
Escoveitch Fish 

Ham

Roaster 
Fried Chicken
Oxtail

Sides

Rice & Peas
Potato Salad
Fried Plantain
Boiled Corn with broth 
Avocado 
Corn Bread 

Drinks
Carrot Juice 

Sorrel
Strong back 

Desert

Fruit Cake

Jamaican Festival

Ingredients
1 1/2 cups flour
3 tbsp. cornmeal
1/2 tsp. salt
3 tbsp. brown sugar
1/2 tsp. vanilla
3/4 tsp. baking powder
2/3 cup water

Method

1. Sift the flour, baking powder, salt and cornmeal and combine
2. Add the sugar and stir
3. Add the vanilla to the water, and then add the mixture to the dry ingredients, binding to form a soft dough.
4. Knead lightly
5. Leave covered for about 1/2 an hour. Divide the dough into eight portions
6. Flour hands
7. Knead lightly, then roll and pull each portion to form a 6 inch x 1 1/2 inch length, about 1/8 inch thick.
8. Dip the festival in a mixture of cornmeal and flour then deep fry in hot oil until golden brown.

Tip: Serve with Jerk Chicken or Jerk Pork.

Stuffed Christmas Roaster

Ingredients

1 Roaster Chicken
1 tsp. salt
1 tsp. black pepper
5 gloves garlic, finely chopped
1 onion, finely chopped
2 tbsp. soy sauce
1 scotch bonnet pepper, finely chopped
Roaster gizzard & liver from the giblet pack

Stuffing

2 tbsp. honey
3 rashers bacon, cut into small pieces
1 onion, chopped
1 cup stale bread, cubed
1/3 cup raisins
1 cup pumpkin peeled and cubed
1 cup irish potato peeled and cubed
1 sprig thyme
1/4 cup chopped escallion or parsley

Method

1. In a pan covered with water, boil gizzard and liver until tender (about 1 hour)
2. Place bacon in a cold pan, turn heat on medium and sear the fat for 5 minutes
3. Turn heat to medium high, add onions, chopped gizzard and liver. Cook for 4 minutes
4. Remove from stove, add bread, raisins, thyme and pumpkin. Allow to cool slightly.
5. Mix salt, black pepper, chopped garlic, onion, soy sauce, scotch bonnet pepper and honey
6. Season inside and outside of roaster with seasoning mixture
7. Lightly pack the stuffing into the cavity of the bird
8. Place in preheated oven (375 degrees Fahrenheit) for approximately 2 hours until juices run clear.
9. Garnish and display on platter

Cook Up Rice (One Pot)

Ingredients

1/2 lb cooked meat (chicken, sausages)
1/4 lb salt meat ( beef or pork etc.)
4 1/2 cups water
2 or 3 blades escallion
2 tbsp. cooking oil
2 cups rice
pepper to taste
1 onion
1 or 2 tomatoes
thyme or parsley
1 tsp. brown sugar
1/2 tsp. salt
Worcestershire sauce

Method

1. Wash and soak salt meat and prepare seasonings.
2. Heat the oil, add sugar and fry till it bubbles.
3. Add seasonings, fry till golden brown.
4. Cut salt meat into neat pieces and add to seasoning with water, rice and salt.
5. Put to boil. Remove skin and bones from cooked meat, cut into pieces.
6. Add to rice when it is nearly done.
7. For added flavor, add a tablespoon cooking butter just before serving and Worcestershire sauce.

Jamaican Pepperpot Soup

 

Ingredients

6 Stalks of Callaloo or A bunch of Spinach leaves

12 Okras or 2 cups Green Peas

1/2 pound yellow yam

1/2 lb coco

4 quarts water or chicken broth

1/2 pound beef

Salt

2 Beef Bouillon cubes

1 Scotch Bonnet Pepper

2 Stalks Escallion

1 Clove Garlic

1/4 cup coconut milk (optional)

Thyme

Flour and Salt for Dumplings (optional)

2 Large Irish Potato 

Method

1. Wash and chop beef into small pieces

2. Fill a large pot halfway and place beef in the water to boil with some salt

3. Wash and chop spinach/callaloo and add to pot when meet is half way done cooking

4. Peel Irish potatoes, yam, coco and chop into small pieces

5. Add chopped okras, yam, coco and Irish potatoes to the pot

6. Make and add small flour dumplings (aka spinners) to the pot

7. Cook for 45 mins - 1 hr our until soup is thick

8. In the last 15 - 20 minutes of cook time add beef bouillon cubes, escallion, scotch bonnet pepper, thyme and coconut milk.

Serves 6 - 8