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Ingredients:
1 Can of ackee, drained
1/2 lb boneless (boiled) salt cod fish
3 tablespoons oil
2 onions, sliced
1 small bell pepper
1/4 scotch bonnet pepper skin finely chopped
1 small tomato, chopped
1/8 teaspoon black pepper |
Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes drain cod and cut or break into small pieces. Heat oil in a frying pan. Add the onions, scotch bonnet pepper, tomato, and bell peppers. Stir for a few minutes add the cod. Stir simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackee to break cook for a few two minutes then sprinkle with black pepper. |
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Ingredients:2 lbs Ground Beef
2 Bundles Fresh Thyme
1 tsp. Paprika
Half Loaf French Bread
½ tsp. Island Spice Scotch Bonnet Pepper Soya Sauce
2 oz. Escallion
1 tsp. Salt |
Grind escallion and island Spice Scotch Bonnet Pepper Soya sauce. Add to ground beef w/ salt. Add thyme. Cook beef. While beef is cooking, pour cold water over bread in a saucepan to cover and soak for a few minutes, squeeze dry saving the water. Pass bread through mincing mill and return the ground bread to the water with thyme and cook until bread is dry.
Combine meat and cooked bread. Add paprika and cook for 20 minutes.Remove from heat. Allow to cool. Fill pastry circles, fold over, crimp edges and bake. |
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1/2 cup ground allspice berries
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons soy sauce to moisten |
| Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm-fleshed fish like grouper.Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark. Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer. |
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