As mentioned, Nelson and I are, Jamaica Travel Specialists, for over 10 years. Prior to us visiting this wonderful Caribbean Island. We have had friends, we both grew up with from the Island, and loved all the stories; music and food coming from them.
Here are a few of our favorite recipes, and we hope you will give them a try, not to hard to make and most of the international things you can purchase either at a local supermarket in the International Aisles or you can purchase on Amazon. I highly recommend Grace Food Products and you can find where to purchase on the link here
Anyway, this past week, I attended one of our agent webinars with Jamaica Tourism Board and I won a prize of Jamaican Spices, Jerk Sauce, a hat with Jamaica on it, a scarf of the Jamaican Flag, a new t-shirt and other awesome stuff. I wish, they would have sent me my favorite coffee, since Blue Mountain Coffee, which is some of the best “Arabica” coffee in the world, due to the rich mountain soil and prefect. They have been producing coffee since 1785.
Ahh, wish I had some now. I guess I have to plan on traveling soon. Who is with me, we love doing groups to Jamaica, especially for those, who think the Island is unsafe. Which is not true, it is as safe as traveling to any destination in the world. Including the USA.
Again the people; food; flora and fauna; music; activities and more.
Okay, now on to the recipes.
Nelson, surprised me last night and made, homemade Jerk Chicken:
Here is the recipe:
PREPARATION TIME : 4.5 minutes
COOKING TIME : 40 minutes
FYI, sauce is not hot (spicy), great Caribbean spices in the sauce, but not spicy, I don’t eat hot food myself
1 lb Chicken
Grace Jerk Marinade
Grace Jerk BBQ Sauce
1. Rub 1 lb chicken with Grace Jerk Marinade.
2. Cover with plastic wrap
3. Marinate in the fridge for 4 hours
4. Place chicken on an oiled pan.
5. Bake at 350F for 30 minutes.
6. Optional – Baste with Grace Jerk BBQ Sauce.
7. Optional – Return to over for 5 minutes.
8. Enjoy with your side dishes.
Traditional drink to have with this, is a nice cold glass of Sorrel, Sorrel is the Jamaican word for hibiscus, a flower which grows abundantly on the island. Even though this drink is served on ice, sorrel retains the flavors of the holiday season – cinnamon, all spice, fresh ginger.
Or if you want something harder, and nice Appleton Rum Jamaican Daiquiri (Rum of Jamaica) sold in all places you purchase your alcohol from.
- 2 OZ APPLETON ESTATE SIGNATURE
- 0.75 OZ FRESH LIME JUICE
- 0.50 OZ SIMPLE SYRUP (OR DEMERARA)
Garnish: lime twist
Add all ingredients into a shaker with ice, and shake until well-chilled. Strain into a chilled coupe. Garnish with a lime twist.
Finally the top dish of Jamaica, voted #2 Dish in the World by National Geographic.
Ackee and Saltfish
- 1 teaspoon(s) black pepper
- 1 small sweet pepper, julienne
- 1 can(s) Grace ackee in brine, drained, Ackee is Breadfruit, this was brought to Jamaica by Captain Bligh in 1793 to Jamaica.
- 1 teaspoon(s) scotch bonnet pepper, chopped (optional, I don’t eat this, neither does Nelson, they can leave it off in Jamaica as well.)
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 tablespoon(s) Vegetable Oil
- 2 stalk(s) scallion, chopped
- 1/2 pound(s) saltfish this is salted cod fish, or bacalao, make sure you soak the fish, long enough to get all or most of the salt off the fish, I do this in two batches, try and do this the day before you make it to soak the fish.
- 2 clove(s) garlic, chopped
Ackee and Saltfish Directions
- 1. Put saltfish to soak in cold water for about 1 hour.2. Pour off water; add fresh water and cook until tender.3. De-bone and flake saltfish.4. Heat Grace Vegetable Oil and saute onion; garlic; escallion; tomato; scotch bonnet pepper and sweet pepper. Add flaked saltfish; Grace Ackee and Grace Caribbean Traditions Black Pepper.5. Toss lightly; cover and allow to stand over low heat for about 2 minutes…