Ingredients:

-1/2 lbs.Yam
-Flour for dumpling
3 to 6 green bananas
2 chochos (optional)
-Chopped up goat head
1pk. of Chicken Noodle
3 small Irish Potatoes
1 Whole Scotch Bonnet Pepper
-Whole green pepper,black pepper,
-Garlic, escallion, thyme, pimento seed,
-and salt to taste.

METHOD:

Wash chopped goat head. Place in a large pot
(pressure cooker best) with enough water to
cover the meat Add 3 teaspoons salt, 8 to 10
seeds of pimento and let cook.

Add 5 crushed garlic cloves Cook on a medium
high stove until meat is tender. Add more of
the water and also 1pk. Chicken Noodle.

Peel and cut up potatoes and chochos and add
the Peeled green bananas (or cut off the top
and the bottom and slit in the skin). Add the
yam when the bananas are almost done.

When almost done add the black pepper, thyme,
a couple pimento seed, escallion, and a whole
Scotch Bonnet Pepper. Note: Don't let it burst
open and let simmer. Serve hot.

Ingredients:

1 Cup of Water
1 tbsp of Vinegar
4 Sprigs of Thyme
2 Garlic cloves, crushed
1 Large Onion, chopped fine
salt and black pepper to taste
2 Large Tomatioes, chopped fine
2 lbs. pickled boneless mackerel
2 Stalks of Escallion, chopped fine
2 Cups Coconut Milk or 1 Can Coconut Milk
1 Scotch Bonnet Pepper, chopped fine (Optional)

METHOD:

To remove some of the salt from the mackerel, soak
in the water overnight or boil in hot water for 30
minutes. (A combination of this can be done if the
mackerel is still salty.)

Drain the water of the mackeral and cut into small
pieces. Combine milk and water in a frying pan and
boil until it looks oily.

Add the markeral and cover the pot. Cook for 10 to
12 minutes on medium heat. Add and stir the onion,
garlic, escallion, tomatoes, scotch bonnet pepper,
thyme and vinegar.

Add the salt and Pepper to taste Lower the heat and
simmer for at least 10 minutes. Serve with the green
bananas, yam, roast breafruit and dumplings, if its
available.