Sorrel Drink(for Christmas Jamaican Style)

Sorrel is taken from the sorrel flower. Look for it in supermarkets with a large section of ethnic foods. Begin preparations one day ahead.
2 fingers ginger, sliced
1 C dried sorrel petals
1 T cloves
1 C water
1 lb brown sugar
dark rum
Boil ginger in water. When the water is boiling add the sorrel leaves and cloves.
Allow mixture to boil for 30 minutes.
Cover and let steep overnight.
In a separate saucepan, boil 1 C water and the brown sugar to make a syrup.
Strain the sorrel mixture. Add syrup to taste.
Rum can be added if desired.
Serve chilled.

Banana Bread

  • 1/3 cup butter
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 ripe bananas
  • 1/2 cup raisins
  • 2 cups flour
  • 3 tsp baking powder
  • salt
  • 1/4 tsp nutmeg


  1. Preheat oven to 350°F. Cream butter and sugar, add well beaten egg and vanilla. Mash ripe bananas.
  2. Sift flour, baking powder, salt and nutmeg, adding alternately with mashed bananas.
  3. Add raisins. Mixture should drop easily off a spoon.
  4. Add a little milk if too stiff. Scrape into a greased loaf pan and bake at 350°F until golden brown and skewer inserted comes out clean.

Blue Drawes

2 cups cornmeal
1/2 tsp salt
3/4 cup brown sugar
1/2 tsp grated nutmeg
1/2 tsp mixed spice
1/2 tsp cinnamon powder
1/4 cup raisins
1/4 cup grated coconut
1 1/2 cups coconut milk
1 tsp vanilla
banana leaves/aluminium foil
banana bark/string
Mix all dry ingredients and grated coconut together. Add coconut milk and vanilla, and mix well.Place about 1/2 cup of mixture unto the banana leaf or foil. Fold up the sides to make a secure parcel.Tie with banana bark or string.
Drop into boiling water. There should be enough water to cover the parcels. Simmer for about an hour.
Remove banana leaves (and foil, of course) before eating.

Roast Turkey (Jamaican Style)

I think a 4.5kg turkey is definitely the way to go this Christmas season, even if you're cooking for four or six, because you'll have nice leftovers. If you want a bigger bird, then add 15-20 minutes extra cooking time for every extra 500g, or check the packaging for timings.
For the stuffing:
2 onions, finely chopped
2 rashers streaky bacon, chopped
1 tablespoons (15ml) Olive oil
25g butter
1 tablespoon fennel seeds
15g pack fresh sage, chopped
150g can of chestnuts, drained
500g sausage meat
1 large egg, beaten
200g fresh breadcrumbs
salt and black pepper to taste
For the turkey...
4.5kg fresh turkey
8 jerk sausages
parboiled potatoes for roasting
8 rashers of streaky smoked bacon

Let's start with the stuffing. Fry the onions in the olive oil and butter for 4 minutes. Now add the fennel seeds. Bash first in a tea towel with a rolling pin to crack them. Add the sage, crumble in the chestnuts, add a little seasoning and cook for a further 3 minutes, on medium heat, until the ingredients have all flavoured each other. Season to taste. Pour it out onto a tray to cool guickly. Once it's at room temperature, pop it into the fridge until chilled. Put the stuffing mixture back in a bowl, add the sausage meat and egg, and mix together. Add the breadcrumbs to lighten and bind. The mix should hold together but not be sloppy. Place the stuffing in an oven-proof dish and cook for about 45 minutes or until cooked thoroughly, to serve with the turkey.
Preheat your oven to 190°C, 375°F. Now remove any giblets from the turkey. Rub the inside and outside of the turkey with salt, tucking the skin under to make it look nice. Cover the turkey loosely in aluminium foil and place in the oven for 3 hours. Feel free to baste whenever you like after the first 30 minutes. For the final 50 minutes of cooking, remove the foil so the skin can crisp up nicely. At the same time, scatter your sausages, parboiled potatoes and bacon into another roasting tray and use some of the turkey fat to coat well. Once the turkey's done, take it out of the oven, put onto a plate and, most importantly, let it rest for at least 30 minutes before carving. During resting, you have time to do your vegetables and make the gravy. Skim off most of the fat, put the roasting tray onto the hob at a low heat to simmer, and stir in a good tablespoon (15ml) of flour. Keep stirring until thickened. After about 1 minute, add a pint of chicken or turkey stock, a little to start with, until it's all mixed together. Bring to the boil and simmer until it coats the back of a spoon.

Tun Cornmeal(Turn Cornmeal)

½ lb. Cornmeal
1 Scallion
1 Large Onion
2 sprigs Thyme
12 oz. Coconut Milk
½ Scotch Bonnet Pepper
1 tsp. Salt
1 pinch Curry Powder
4 Cherry Tomatoes
1 oz. Butter
1 tsp. Sugar
½ Qt. Water
1 cup Cooking Oil
You will sauté the onions, scotch bonnet pepper, tomatoes, and thyme in a skillet. And then mix salt and cornmeal together in a bowl. In the meantime bring water to boil in a saucepan. Add the coconut milk and sugar to the water and turn the fire to medium.
Next use a knife handle to beat the scallion on a cutting board until slightly frayed. After that, add the scallion and all the ingredients from the skillet to the coconut and water solution already on the stove.
Alright, add some cold water to the cornmeal and salt that’s in the bowl, just enough to make cornmeal mix wet. Use a wood spoon and turn the cornmeal in the bowl to make sure the water penetrates the cornmeal.
Slowly add the cornmeal to the pot while consistently stirring to make sure the cornmeal does not lump up in the pot…this is of major concern. You will have to continue to stir the cornmeal for quite awhile to prevent the lumps.
Allow the ‘tun cornmeal to cook for twenty minutes and then add the butter. Cook for another ten minutes while turning with the wood spoon to prevent the cornmeal from sticking to the bottom of the pot.
When the cooking process is complete let the ‘tun cornmeal cool and then serve in a flat plate as is.
It can be eaten with fish,chicken are any meat kind. Enjoy yum yum

Fry Dumplings (Flour)


  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup water or milk to bind flour
  • cooking oil to fry


  1. Mix flour baking powder and salt in a medium bowl with a whisk. Bind the flour with warm water or milk
  2. When it comes together remove bowl and knead.
  3. If preparing for soup or stew, spoonfuls can be dropped for 15-20 minutes (stop here)! If frying, divide dough in 2, roll into a 6x2 inch shape.
  4. Put on a cutting board and cut in 1/2 inch diagonals.
  5. Heat enough oil to deep fry, about 5 mins. per side till golden.

Bully Beef(Corn Beef) and Rice


1 can Libby's corned beef
1 medium onion, sliced
4 tsp of vegetable oil
1/2 tsp golden ray margarine
1 tsp Jamaican pimento seeds
2 scallions, chopped
1 medium potato, cubed
1 sprig of Thyme
1 scotch bonnet pepper
1/2 tsp margarine (for rice)
2 1/2 cups of Canilla white rice
season salt, black pepper and garlic powder to taste


Wash rice and prepare rice to steam. Once rice is steamed to perfection add 1/2 teaspoon of your favorite margarine to melt over steamed rice.
Add 4 teaspoon of vegetable oil to frying pan and fry sliced onion, chopped scallion and pimento seeds and fry until onion and scallion are soft take them out and drain them.
Fry the potatoes until they are golden brown.
Drain the potatoes but leave the pimento seeds in the remaining oil to fry the bully beef. Fry the bully beef in the remaining oil and add 1/2 teaspoon of Golden ray margarine, fry lighty by stirring back forth, then add the onions, scallions, potatoes, and thyme.
Add a little water to allow bully beef to steam a little. Once bully beef is steamed add the scotch bonnet pepper on top. Enjoy.
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1-2 ¼ lb. Chicken
4 oz Blue Mountain Curry Powder
Onion Powder
2 tblsp. Salt
½ oz. Garlic Powder
2 oz Cooking Oil
½ oz. Vinegar
4 oz Water
Optional Items:
1 Potato (cut in eight pieces)
½ oz Black Pepper
1 sprg. Thyme
Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.

Rice Porridge

1 cup Rice
1 tbsp. Butter
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (1 drop)
½ tsp. Salt
½ cup Flour
Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.
Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.
Serve in bowls.

Cornmeal Porridge

1 cup Yellow Cornmeal (coarse or fine)
4 cups Water
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (2 drops)
Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery.
Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium.
Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on.
All right, if you are not able to digest milk you could substitute soy milk for regular milk.

Cornmeal Pudding

Cornmeal Pudding
2 cans Coconut milk
1 lb. Cornmeal
1 cup Sugar
1 tsp Vanilla Flavoring
4 oz. Raisins or Currants
½ cup Flour
1 quart Water
Combine all other ingredients in a large mixing bowl and use a whisk to mix together.
Pour mixed ingredients into a greased cake pan and bake on 350-400 degrees Fahrenheit.
Check pudd'n after 30-40 minutes to see if the top is solid. You can stick a knife in the center of the pudd'n to see if the inside is soft. If it is soft, allow the pudd'n to bake some more.
Wait for the pudding to cool and then serve it with ice cream.Or you can serve it warm just by itself.

Rice and Peas (Red Kidney Beans)

½ lb. Red Kidney Beans
1lb. Rice
12 oz. Coconut Milk (not water)
1 Stlk. Scallion (Green Onions)
2 sprg. Thyme
2 tblsp. Salt.
1 tblsp. Margarine (optional)
1 Qt. Water
Wash peas and remove any foreign matter, if present. Wash scallion and remove only the outer layer.
Add peas and salt to water and boil peas in a 2-quart stock pot until medium soft, on medium heat.
The water will evaporate during the boiling process, so add more warm water to the pot.
Here is the trick to making this rice and peas nice and shelly.
As you may know, rice is usually cooked using a two to one ratio; two equal parts of water to one part of rice, or close to it.
So, add the coconut milk, thyme and scallion to the cooked peas and let this combination boil for about 5 minutes, then taste the pot. Add more salt to taste.
Now estimate the amount of water in the pot to the ratio of the rice you have. Try to get a two to one ratio or as close to it as possible.
Add the rice to the ingredients and stir, using a fork.
Add the margarine to the rice and peas and then reduce to a low heat. Wait until the boiling water in the pot sinks just below the top of the rice.
Wet a piece of cellophane and cover the rice then cover the pot with the pot cover. Simmer until rice is soft and Shelly.

Brown Stew Fish

2lb. Fish (any type filleted or not)
1 Medium Onion (chopped)
1 Green Bell Pepper(chopped)
1 tblsp. Salt
1 tblsp. Black-pepper
1 sprg. Thyme
1/4 oz. Mushroom Soy Sauce
1/4 oz. Grace Browning
2 cl. Garlic
1 oz Lime Juice
1 Scotch Bonnet Pepper
10 oz. Water
1/4 oz. Ginger Root
There are several different ways to make Brown Stew Fish.
This method is commonly used by the people from the southeastern part of Jamaica.
Wash the fish in a lime juice/water solution. Dry the fish with a paper hand towel or cloth to remove all the juice and water; this will stop any potential hot splashes from the hot oil in the skillet, when the fish in placed into the hot oil later on.
Rub a pinch of salt and pepper on each piece of fish. Heat the oil in the skillet on high for 2 minutes or so, then turn the heat to medium. Carefully place fish into the oil in the skillet.
Pan-fry fish until golden brown. During the frying process, do not move the fish around in the skillet because this will cause the pieces of fish to break into small pieces.
Its Jamaican Brown Stew Fish you're making, not fish salad.
Remove fish from skillet.
Discard the oil and replace with fresh oil. Sauté the onions, garlic and green bell peppers together. Cover the pot for 1 minute, while the vegetables sizzle.
Next add water to the vegetables and allow the vegetables to cook for another five minutes.
Now add the ginger root, mushroom soy sauce, scotch bonnet pepper, thyme and browning.
Cover the pot and cook for 5 minutes, add salt to taste and then add fish to stew and simmer for 3 minutes.
Serve with dumplings, or rice & peas, or white rice, or pasta, yam & banana, or bread.
Option 1: You can use a little white wine in the stew too- just before you add the browning and soy sauce to the pot.
Option 2: You can add bread crumbs to the stew for extra thickness.

Stout Punch

1 Guinness Stout (12 oz.)
2 cups Rum Raisin Ice Cream
1 Egg or Egg White
2 tbsp. Sugar
¼ cup Sweetened Condensed Milk
1 tsp. Grated Nutmeg
1 tsp. Vanilla
1 cup Crushed Ice
Add egg, sweetened condensed milk, and sugar to an Electric Blender. Turn selector to whip for two minutes, and then stop.
Add ice cream, and then turn the selector to puree for a minute. Now add ½ bottle of the stout to the mixture, allow the froth to set a little.
Turn the selector to puree for a minute. Add the rest of the stout and vanilla. Puree again… then taste the “blem.” If it’s not sweet enough add more sweetened condensed milk to taste.
When you get the right taste, add the crushed ice to the mix and turn selector to whip for two minutes.
Serve in small glasses and sprinkle nutmeg on each drink.
Culture Juice:
Add Carrot Juice to this mix and you get Culture Juice.
You may want to reduce the amount of ice cream in this drink before you do this combination.

Jamaican Jerk Chicken

Ingredients: (REV July 22, 2004)
1- 3 lb Chicken
1 Lime
24 Pimento Beans (Allspice)
2oz Scallion
2 Scotch Bonnet Pepper
5sprigs. Thyme
1/2 whole Nutmeg (Grated)
Salt (Pinch)
2 peg Garlic
1 oz. Paprika (for Color)
1 oz. Oil (optional)
1/2 oz Soy Sauce
1 tbsp. Sugar
Note: If you would like to remove the spicy heat from this season, don’t use the Scotch Bonnet Pepper.

Method :
Put all ingredients in the Electric Blender,except the lime, and turn the selector to puree. Make sure the ingredients are blended well together before removing from Blender.
Cut up chicken 8-ways (Wing, Drumstick, Thigh, and Breast). Wash chicken parts in lime juice and water. Remove meat from lime and water solution and discard.
Next, you pour a little of the jerk season that you just made on the chicken. Rub in the season with your hand (use plastic gloves if you have them). Repeat doing this until all the meat is covered with the season.
(Optional) You can let this sit in the refrigerator overnight or let it sit for a couple of hours. It’s your choice.
Marinated jerk chicken

Pre-heat the oven to 400 degrees F. Place the seasoned Jerk chicken skin side up on a baking sheet and then place it in the oven.
Bake the chicken for about 35 minutes, remove the baking sheet from the oven, and turn the chicken onto the other side. Bake chicken for about 25 minutes more, or until thoroughly cooked.
Jerk Chicken
Place your seasoned Jerk chicken on the Grill and monitor the flame so that the temperature stays at or about 350 degrees F. Turn the meat as needed, while keeping the flame low. And if the flame gets too high it will prematurely burn the meat.
This process takes a little time and patience, but it’s worth the effort. The meat will be completely cooked in about 45-minutes.
If not, keep turning until the meat is thoroughly cooked, remove chicken from the Grill and serve with bread, garden salad, baked potatoes, or plain white rice.

Jamaica Vegetable Macaroni Pasta

Delicious and tasty,easy to prepare.Jamaican Vegetable Macaroni pasta enjoy.
1/2lb carrot
1/2lb string bean
1/2lb cho-cho
200 grams Eve elbow macaroni
1/2 pack Eve coconut powder
2 medium-sized tomatoes
1 hot pepper
1 sweet pepper (yellow)
2 tbsp cooking oil
1 large onion (purple)
2 clove garlic
4 oz cheese
2 tbsp soy sauce
1. Prepare carrots, cho-cho and string beans and cut into one-inch long strips and steam. (Adding salt is optional).
2. Cook Eve elbow macaroni, drain and put aside.
3. Prepare tomatoes, onion, garlic and both types of peppers and cut them to your liking.
4. Put oil in a pot or frying pan and lightly cook items from method 3 on low flame for about five minutes. Add soy sauce to the mix, then add Eve coconut powder and mix in a little at a time.
5. Add Eve elbow macaroni to the mix, add your steamed vegetables and mix them in.
6. Pour into a casserole dish.
7. Shred cheese, lay on top and allow to melt.

Serves four in large portions and eight in small portions.

Jamaican’s Escovich Fish and Turn Cornmeal

This a very Popular dish in Jamaica,Love by every one who love an eat Fish.Easy to prepare for the entire Family.
Today am going to tell you ho wto preapre Escovish Fish,you can use any time of fish that you like it to eat.But am going to use Snapper Fish.
6 small Snapper
1 tsp Salt
1 tsp Black pepper
1 cloves Garlic
Cooking Oil
1 Small Onion
Primento seed
scotch bonnet pepper
1 Pound CornMeal
Coconut are Coconut powder


We all know how to clean the fish and wash with the Vinegar,then place it on paper towel on a flat plate.Then cut a small slice on each side of the fish.
Mix the salt an dthe pepper together and rub it on slice on both side and in the middle of each fish,Place oil in the frying pan to fry the fish.Place 2 cloves of Garlic in the pot and heat on high,and  Carefully place the fish on its side in to the hot oil.
Turn fish on the other side to get both sides fry,then plac ethe fish that are fry on a dry paper towel then slice onion,and Scotch bonnet pepper and pimento in a small pot with vinegar.And Boil for around 5 mins ,then pour content on the fish for the flavor and stimmer for for around 5-10 mins.

How to prepare the Turn CornMeal

Add butter are margerine ,add some chopped escallion, onion, garlic, thyme and scotch bonnet pepper. Sauté for 2 minutes. Addd Coconut Milk and add around 3 cups of water depends and the amount of cornmeal your going to use,and it it boil.
Combine Cornmeal and salt with a little black pepper andand 2 cups of water and  mix well,then pure mix in to the boiling coconut and stir constantly to avoid lump cook for around 20 mins on low flame.
This Turn cornmeal can be serve with your Escovish Fish,Now you god turn Cornmeal and  escovish fish for diner enjoy.

Ackee and Saltfish

Ackee and salt fish is Jamaica national dish here is how to prepare a dish.
1 Dozen ackee
1 small onion
small sweet pepper
scotch bonnet pepper
Black pepper
cooking oil
Salt fish which is also call codfish
place the ackeeand the salt fish (codfish) in a pot an pour around 3 cups of water and cook for 10-15 mins.after the 15 mins pick up the slatfish and remove all bones from it.
Slice up the tomato and the sweet pepper ,onion,and scotch bonnet pepper in a small container.
place a small amount of cooking oil in the frying pan .
place all the season that are slice up ,in the heated cooking oil,and stir.
Then pur ethe ackee in the season and stir ,and pure the slatfish in an stir al ltogether for around 5 mins and then springle a small amount of black in the pot an stir.
And thats your Ackee and Saltfish it can be serve with cook rice are dumpling and green banana and yam and sweet potato,also fry dumplings.
are it can be serve it what ever you want.
Ackee and salt fish is Jamaica’s National Dish enjoy.

Steam Cabbage and Rice

Cabbage is easy to cook an its healthy to eat because it vegetable.
Today am going to share a recipe,which is easy to for the enteire family to enjoy .
1 Caddage
2 are more Carrot if needed
sweet pepper
Small onion
cooking oil

Slice caddage and carrot in small strips,
chop onion and sweet pepper,pepper ,
put a small amount of cooking oil in a frying pan an heat for 3 mins .
Place the carrot an cabbage in the heated oil and stir ,an cover for 5 mins an then stir again .
after 5 mins stir and then pure the chop onion and sweet pepper an hot on the strem cabbage an stir and it it simmer for 5 mins.
And now you have stream Cabbage.You can serve this with Rice are irish ,and green banana .

Bake Fish with Okra

Some people call it bake fish,but we Jamaican call it roast fish. Which is enjoy by many an its tasty to prepare.
There are a few ways of doing this.
One putting the fish in Aluminum foil and baking it using the same ingredients as described below or doing it in a deep pot.
Clean fish of outer bones,
Chop up one onion,
Some garlic,
Stalk of scallion,
Two or three pimento seeds,
Sprig of thyme
Salt to taste
Black pepper
A small chopped up tomatoes
Some cut up okra
1 scotch bonnet pepper (whole not busted)
a pat of butter.

For foil
Wipe fish with olive oil
Stuff fish with okra
Place condiments around fish, wrap fish  in foil place in oven or on top of a grill till cook it don’t take longtake around 15-20 mins easy to prepare.

In the pot
Place a little olive oil in pot with a quarter cup of liquid (water)  I like white wine put condiments in pot, stuff fish with okra and place on top of condiments cover tight and let steam for about 20  minutes on medium heat or until cooked. The condiments will make it’s own liquid .you can add fish an meat sauce if desire.This one way of preparing the fish but their are a lot more way to preapre fish .