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Turnips in Wipped Cream

INGREDIENTS:

1/2 cup GRACE EVAPORATED MILK 500 grams turnips 1 liter boiling water 1 Tbs. butter 1/4 tsp. salt 1/4 tsp. black pepper 1/4 cup jamaican rum/dry sherry

METHOD:

1. Whip evaporated milk. 2. Peel turnips or cut into slices or quarters. 3. Place in a saucepan with cover and add boiling water to cover […]

Jamaica: Tun Cornmeal with Vienna Sausages and Vegetables

INGREDIENTS:

1 packet GRACE COCK SOUP MIX 3 cups water 1 cup GRACE CORNMEAL 114 grams GRACE VIENNA SAUSAGES 425 grams GRACE MIXED VEGETABLES

METHOD:

1. Empty Grace Cock Soup Mix into 2½ cups of water and bring to a boil. 2. Soften Grace Cornmeal with remaining ½ cup water and add to the boiling […]

Jamaica: “Tun” Cornmeal

INGREDIENTS:

3 cups GRACE COCONUT MILK 1 cup water 1/2 tsp. salt 1/2 tsp. black pepper 1 stalk escallion 1 sprig thyme 500 grams GRACE CORNMEAL

METHOD:

1. Bring Grace Coconut Milk to a boil, then add seasonings. 2. Add Grace Cornmeal, stirring constantly until thickened. 3. Reduce flame and cook for 10-15 minutes or […]

Jamaica: Tofu Noodles in Sweet and Sour Sauce

INGREDIENTS:

2 Tbsps. vegetable oil 1 piece ginger root, cut into slivers 2 cloves garlic, chopped 1 medium onion, chopped 1 medium tomato, chopped 1/4 cup stock* 2 Tbsps. honey 1/4 cup GRACE TOMATO KETCHUP 1/2 tsp. black pepper 1 Tbsp. lime juice 8 ozs. (225 grams) firm tofu, cubed

METHOD:

Heat oil and sauté […]

Jamaica: The Gundy Ball Dip

INGREDIENTS:

450 g (1 lb.) firm cream cheese 10 ml (2 tbsp) Walkerswood Solomon Gundy 240 ml (1 cup) fine chopped, fresh parsley

METHOD:

Using a fork, blend cream cheese and Solomon Gundy. Chill until firm. Using hands, shape into a ball then roll gently in parsley until completely covered. Place in middle of flat […]

Jamaica: The Famous Walkerswood B.B.Q. Jerk Chicken

INGREDIENTS:

900 g (2 lbs) chicken parts 240 ml (1 cup) Walkerswood Bar-B-Q Sauce

METHOD:

Clean and wash chicken. Marinate in Walkerswood Bar-B-Q Sauce for at least one hour. The longer you marinate the chicken, the better. Pre-heat oven to 180º C (350º F). Bake in oven and baste with remaining sauce occasionally, until done. […]

Jamaica: Sweet Potato Stuffing

INGREDIENTS:

1/2 cup sweet potato 1 small onion 1/2 cup GRACE CUT GREEN BEANS 3 Tbsp. GRACE CORN OIL 3 Tbsp. raisins 1/4 cup GRACE CRUSHED PINEAPPLE 1/2 tsp. garlic powder 1/2 tsp. salt 1 tsp. oregano leaves

METHOD:

Peel, cook and mash sweet potato. Saute chopped onion and cut green beans. Mash potato and […]

Jamaica: Stir-Fried Rice with Pork

INGREDIENTS:

1/2 cup green onion, sliced 1/2 cup celery, diagonally sliced 2 cups pork roast, diced 1 tablespoon fresh garlic, finely minced 2 tablespoons oil 3 cups cooked rice, cold 1 cup water chestnuts, canned, sliced 1/8 teaspoon pepper 1/4 teaspoon salt (or hot salt) 1 egg, slightly beaten pinch of hot pepper flakes or […]

Jamaica: Stew Peas

INGREDIENTS:

2 cups red peas ½ lb salt beef 1 lb stew beef (you also can use pigs-tail if you like) 1 scotch bonnet pepper 2 stalk escallion 3 sprig thyme 2 cups coconut milk (or 1/4 box) 6 pimento seed 3 cloves garlic salt and pepper to taste spinners (See Recipe Below)

METHOD:

Boil […]

Jamaica: Sorrel Ginger Sauce

INGREDIENTS:

1 bottle GRACE TROPICAL RHYTHMS – SORREL GINGER 1/2 oz. (15 grams) ginger 1 Tbsp. cornstarch 1/4 cup water

METHOD:

Put sorrel to boil and add ginger. Boil for about 10 minutes. Dissolve cornstarch in water and add to the boiling liquid and mix. Cook for 2 minutes. Strain and use accordingly.

SERVING SUGGESTIONS:

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