Rice Porridge

Ingredients

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.