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Jamaica Recipes

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Recipes on this page:

Sorrel Drink

Ingredients:

-sugar
2 quarts of water
8 to 12 pimento grains
2 to 4 ounces of ginger
1 pound of sorrel
-wine (optional)

METHOD:

Wash sorrel thoroughly, using the
fingers to lift it from the water.

Put into stainless steel container.
Scrape and wash ginger. Grate and
Add to the sorrel.

Add pimento grains. Boil water and
pour over sorrel. Allow to stand 4
to 6 hours. Strain.

Sweeten to taste and add the rum to
taste. Add optional wine. Serve with
ice cubes.

 Fruit Black Christmas Cake

Ingredients:

4 eggs
8 ounces of sugar
1 pound of raisins
1/2 teaspoon of salt
4 ounces of cherries
1 cup of wine/brandy
1 teaspoon of vanilla
1 teaspoon of cinnamon
4 ounces of mixed peel
2 tablespoons of browning
1/2 teaspoon of mixed spice
1 teaspoon of baking powder
6 ounces or 1.5 cup of flour
8 ounces of margarine or butter
-finely grated rind of 1 lime/lemon
1/2 pound of prunes (chopped)

METHOD:

First cream together the butter with the
sugar and browning until soft and fluffy.

Now sieve all the dry ingredients and beat
the eggs, wine with the brandy.

Add the egg mixture to the creamed butter
and sugar. Add the fruits along with flour
and fold in.

Next do not over beat when mixing. Bake at
350 degrees F. for 1 1/2 hours.

Yield: 9' round cake.

Cream Of Pumpkin Soup

Ingredients:

2 cups of milk
1 onion, chopped
1 teaspoon of sugar
3 tablespoons of flour
2 tablespoons of butter
-salt and pepper to taste
2 cups of boiled pumpkin
-(1 pound)

METHOD:

Melt butter and fry in the onion. Add
the flour, salt, pepper and sugar and
cook well.

Add the milk slowly, stirring so that
the butter and flour are well blended
the with milk. Stir until its smooth
and thickened.

Combine the pumpkin with the mixture,
stir well. Simmer for about 5 minutes
and serve hot.

Note: The cream of pumpkin soup tends
to get very thick, you can add a bit
more of the milk if that happens.

Serves 4.

 Pepperpot Soup

Ingredients:

-1/2 okra
2 qts. of water
-flour dumplings
-1/2 yam and dasheen
6 Stalks of calaloo
1 scallion and thyme
1 Scotch bonnet pepper
1 small head of cabbage
-black pepper to taste
-1/2 lb. pig's tail or -1/2 lb.
-salt beef

METHOD:

Boil meat and vegetables. Puree vegetables
and return to the pot adding the dumpling.

Now add sliced yam, coconut, sliced pepper
and the other seasoning to taste.

Finally, simmer for approximately one hour.
Add the black pepper.

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