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)

Ingredients

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

Directions

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

Ingredients

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


Directions


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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CURRY CHICKEN

1-2 ¼ lb. Chicken

4 oz Blue Mountain Curry Powder

Onion Powder

2 tbsp. Salt

½ oz. Garlic Powder

2 oz Cooking Oil

½ oz. Vinegar

4 oz Water

Optional Items:

1 Potato (cut into eight pieces)

½ oz Black Pepper

1 spring. Thyme

Cut chicken into 8 pieces, or more if you so desire, and wash with vinegar and water in a pot or kitchen sink.

Combine chicken with all ingredients and rub together until the curry powder is wet and sticks to the chicken.

Turn your heat on high, and heat the cooking oil in a large iron skillet with 2 tablespoons 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, and 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.