Brown stew fish

INSTRUCTIONS

1. Clean and rinse fish well with hot water and lime juice. Pat dry and marinate with desired spices (ex. salt & pepper).
2. Set aside and marinate for 3-4 hours. Heat oil in a large skillet over medium heat.
3. Add the fish to the skillet and brown on both sides Remove the fish and carefully pour off the excess oil. Return the skillet to the stove top, reduce the heat to medium.

4. Cook onions, garlic, tomatoes, scotch bonnet, and thyme. Add remaining ingredients and stir.
5. Raise the heat to high and bring to a boil. Reduce the heat to low and add the fish.
6. Pour sauce over fish and cook until sauce is thickened.

Recipe by: www.islandflave.com

INSTRUCTIONS

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, thyme and scotch bonnet pepper, tomato, tomato paste and green 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 ackees to break up. Cook for a few more minutes then sprinkle with black pepper. Serve with Sunrite Bammy.

Recipe by eatjamaican.com

Preparing the Bammy:
Cut bammy cakes into quarters and put in a shallow pan with all ingredients, except the cooking oil. Allow bammy to soak for about thirty minutes, or even less.

Fry the pieces, on medium fire, on one side until light brown and do the same for the other side. When they are ready, remove them from the skillet or frying pan, and let them drain and cool on a paper towel.

Recipe by jamaican-recipes.com

PULLED JERK Chicken Sandwich

4 pounds bone-in, skin-on chicken thighs
2 tablespoons vegetable oi
2oz Sunrite Jerk Seasoning

To serve:
24 (4-inch) deli French rolls or other crusty bread

Total: Up to 8 hrs 40 mins
Active: 35 mins
Makes: 24 sandwiches (about 8 to 12 servings)

INSTRUCTIONS

Combine all rub ingredients in a small bowl. Coat the chicken all over with the rub and set aside. Heat the oil in a large frying pan over medium-high heat. When it just begins to smoke, place half of the chicken in the pan skin side down and fry both sides until well browned, about 10 minutes total (the chicken will not be cooked all the way through). Place in a slow cooker and repeat with the remaining chicken.

Place all marinade ingredients in a medium nonreactive bowl and whisk to combine. Pour over the chicken, cover, and cook on low, turning the chicken pieces every few hours, until the meat is falling off the bone, about 5 to 8 hours.

When the chicken is ready, remove to a cutting board. Strain the sauce through a fine-mesh strainer, pour it back into the slow cooker, and set the cooker to warm.

When the chicken is cool enough to handle, shred it into bite-sized pieces (discarding the skin, fatty pieces, and bones) and place back in the slow cooker with the sauce until ready to serve.

Split the deli rolls in half and toast, then place 1/4 cup of the jerk chicken mixture on each sandwich.

recipe by: chow.com

Curry and Mango Chutney DIP

1 cup sour cream
1/3 cup mango chutney
2 tablespoons finely chopped cilantro
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Serves up to 8

INSTRUCTIONS

In a small serving bowl, stir together 1 cup sour cream, 1/3 cup mango chutney, 2 Tbsp. finely chopped cilantro, 1 tsp. curry powder, 1/2 tsp. salt and 1/8 tsp. cayenne pepper. Chill, tightly wrapped, until ready to serve. (Dip may be prepared up to 4 hours ahead.) Arrange on a platter with crudités and breadsticks. Serves 8.hours, until the meat is falling off the bone, about 5 to 8 hours.

Source: myrecipes.com

Jerk-Spiced Shrimp

1 tablespoon sugar
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground thyme
1/8 teaspoon ground allspice
2 tablespoons olive oil
1 1/2 pounds peeled and deveined large shrimp
Cooking spray

Yield: 4 servings

INSTRUCTIONS

1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients. Combine oil and shrimp in a large bowl; toss well to coat. Sprinkle spice mixture over shrimp; toss to coat. Thread shrimp evenly onto 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until done, turning once. Fruit salsa: Combine 2 cups chopped fresh pineapple, 1/2 cup chopped cucumber, 1/2 cup vertically sliced red onion, 2 tablespoons chopped fresh cilantro, and 2 teaspoons cider vinegar.

Source: myrecipe.com / All You 2008

JERK Chicken

INSTRUCTIONS

Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.

Prepare grill to medium-high heat.

Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.

Source: myrecipes.com