Tag Archives: jamaican cooking

How to Cook Curried Goat w/ Rice & Peas

 I will soon have a jamaican recipes e-book available on amazon.com but for now here is one of the hottest dishes in Jamaican Culture

How to Cook Rice and Peas

You will need…..

½ pound dried red peas (kidney beans) or small red beans (1 cup)

6 – 8 cups coconut milk

1 teaspoon of freshly ground black pepper

2 whole scallions, crushed

2 sprigs of fresh thyme or 1 ½ tgeaspoons dried

2 cups of uncooked long grain white rice

2 teaspoon salt

How to Prepare…

step 1

Wash the beans thoroughly and place them in  a medium-sized saucepan with the coconut milk, black pepper, scallions and thyme.

step 2

Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 1 – 2 hours, or until the beans are almost tender (adding water as needed to keep the beans covered, in the water)

step 3

Remove the thyme if using whole sprigs and scallions.

Add the rice and salt.

(If necessary, add more water so that the liquid is 1 inch above the rice.)

step 4

Bring the rice and peas to a boil over high heat, then reduce the heat, cover and simmer for 20 minutes.

step 5

Fluff the rice with a fork. The grains of rice should easily separate and not be mushy.

Voila! Your Rice and Peas are ready!

How to Cook Curried Goat

 

You will need…

2 tablespoons oil

1 ½  lbs (700g) goat, cut into small cubes (buy it cut already its easier)

3 large onions, diced

2 cloves garlic, minced

2 tablespoons curry powder

2 large potatoes, diced

2 ripe tomatoes, diced

3 cups (750 ml) chicken stock

1 tablespoon wine vinegar

½  teaspoon salt

1 teaspoon paprika

1 bay leaf

step 1

Heat the oil in a large pot or Dutch oven over medium heat, and brown the meat in batches. Remove the meat with slotted spoon and set aside.

Saute the onions and garlic in the drippings until soft but not brown, takes about 5 minutes

step 2

Stir int he curry powder and potatoes, and cook for about 3 minutes to release the curry flavour.

Step 3

Add the tomato, stock, vinegar, salt and paprika. Return the meat to the pan, cover an simmer for 1 ½ hous. Add ½ ci^(125 ml) water if the mixture become too dry. add the bay leaf and cook for 30 minutes more until the meat is tender. Remove the bay leaf and serve with plain rice or Rice and peas.

Blessed Love. Enjoy!

I hope you enjoyed this Curried Goat Rice and Peas Jamaican Recipes, click here for more

jamaican saltfish fritters recipe: how to cook a jamaican style breakfast

How to cook a Jamaican style breakfast

jamaican fritters

More Jamaican Food Recipes on my blog Jamaicanlove.org

More Rasta Blog Posts By Category

rastafarian beliefs (49)

Ras Tafari /Emperor Haile Sealassie (26)

jamaica, jamaican culture (43)

Jah-Rastafari and God (30)

Learn how I work at Home as a Rasta

Many Jamaicans will tell you that as a young child their Grandmother, or mother prepared fritters in the morning for breakfast to eat. I love them. They taste great, are easy to make and are one of those fun foods that you eat with your hands.  Now its your turn to enjoy this delicious Jamaican style breakfast treat!

Please visit your local Caribbean food market to purchase the list of ingredients.

How to cook Jamaican breakfast fritters

  • 1 half pound of salt fish, PLEASE BE SURE TO BUY THE BONELESS SALT FISH!!!!!
  • 1 onion
  • 1 scotch bonnet pepper
  • 1 clove of garlic
  • 3 cups of flour, depending on how much fritters you want
  • pinch of salt
  • 1/2 teaspoon of black pepper
  •  2 cups of water
  • cooking oil
  • Some paper towel to absorb excess oil

 

  • 7 Ital Rasta food recipes
  • Jamaican style rice and peas
  • How to cook Jamaican curried tofu
  • Self Confidence

Preparing to cook your Jamaican breakfast Fritters

  1. Soak the salt fish in water for about a half an hour
  2. Chop the garlic, pepper and onion in to fine  pieces.
  3. Flake the fish in to small pieces with your fingers, once it’s soaked.
  4.  Put the flour into a bowl, and Stir in the onion, garlic, pepper, salt and pepper mixture.
  5.  Slowly stir in the water, stop adding the water when the mixture has a slightly gloppy in  consistency.

Cooking Your Jamaican Style fritters

  • Fill a frying pan with about a quarter deep of the cooking oil.
  • Use a table-spoon to pick up your Fritters mix.
  • Spoon as much of the batter on to the table-spoon as you can without going over.
  • Place your fritters batter into the frying pan.  Each table-spoon will be one fritter.
  • Fry each fritter for about 6-10 minutes until brown, if its turning black then you burned it.
  • Turn over and fry the other side.
  •  Place the fritters on to some paper towel to absorb the excess oil. Your Fritters are ready to eat. Enjoy.

PRINT THIS PAGE AND TAKE IT WITH YOU TO THE FOOD MART, when you buy your ingredients!!!

This breakfast is also Rasta friendly, as it does not contain any  meat. Great for rasta children too.

More Rasta Blog Posts Buy Category

  1. Uncategorized (14)
  2. rastaman (21)
  3. rastafarianism, rasta religion (41)
  4. rastafarian culture, rasta man, rastafarians (16)
  5. rastafarian beliefs (49)
  6. Rastafari Teachings & Reasoning (8)
  7. Rastafari my Spirituality (21)
  8. rasta shops, rasta hats (9)
  9. rasta love (14)
  10. rasta lion, rastafari jewelry (13)
  11. rasta flags, jamaican flags, rasta culture (8)
  12. Rasta Dating and Jamaican Love (11)
  13. Rasta book (6)
  14. Ras Tafari /Emperor Haile Sealassie (26)
  15. love and love pains (13)
  16. jamaican recipes, jamaican restaurants (8)
  17. jamaica, jamaican culture (43)
  18. Jah-Rastafari and God (30)
  19. bob marley, reggae music (23)
  20. Learn how I work at Home as a Rasta

Jamaican Beef Patty Recipe

Jamaican Beef Patty Recipe

You will need….

PASTRY

2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water

Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

MEAT FILLING

2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.

Serves: 10 Patties