Authentic Recipes

Ackee and Saltfish
Ingredients
1/2 lb Saltfish (dried, salted codfish)
12 fresh ackees or 1 (drained) can of tinned ackees
1 medium onion
1/2 tsp black pepper
3 tbsp of butter
1/2 a hot chilli pepper (ideally Scotch Bonnet)
1 sweet pepper
1 chopped tomato
1 sprig fresh thyme or 1 tsp dried thyme

Directions
1. Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt)
2. Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender).
3. Chop the onion, sweet pepper, chilli pepper and tomato.
4. Remove the fish from water and allow to cool.
5. Remove all of bones and skin then flake the flesh of the fish.
6. Melt the butter in a frying pan and stir fry the onion, black pepper, sweet pepper, chilli and thyme for about 3 minutes.
7. Add the tomatoes and flaked fish and stir-fry for another 10 minutes
8. Add the Ackee and cook until hot throughout. Stir gently to avoid breaking-up the Ackee
9. Serve with yam, green banana, fried dumplings and Irish potato



Fried Plantains
Ingredients
1 ripe plantain
1 tablespoon cinnmon or nutmeg
1 tablespoon of sunflower oil

Directions
1. Peel plantain by making 2 incisions on opposite sides of the plantain skin and then peel.
2. Slice the plantains into 2 in the middle (width not length - like breaking a banana in 2).
3. Cut up both pieces of plantains into 1/4 inch slices longways.
4. Heat skillet filled with just enough oil to cover the 1/4 inch slices.
5. Fry plantain slices until golden brown on each side.
6. Each slice needs about 45 seconds to a minute to cook.
7. Be careful not to burn.
8. Place cooked plantain in a dish layered with napkins so as to drain/soak up the oil.
9. Sprinkle with cinnamon or nutmeg to taste.


Mango Lada
Ingredients
4 ounces pureed fresh mango
.5 ounce coconut milk/creme de coconut
.5 ounce pineapple juice
1 table spoon condensed milk (optional)

Directions
1. Blend the pureed fresh mango, coconut milk/creme de coconut & pineapple juice.
2. Add 10 cubes ice & blend again till smooth.
3. Add condensed milk to sweeten if needed


Jamaican Jerk Rub
Ingredients
Ingredients
1 1/2 cups allspice
8 cups salt
5 1/2 cups garlic powder
4 cups white sugar
1 cup chipotle chile powder
1/2 cup ground cloves
2 cups dried thyme leaves
2 cups ground black pepper
4 cups cayenne pepper
1 cup ground cinnamon

Directions
1. Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl.
2. Mix together until well blended. Store in airtight containers.
3. To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.