Boscobel Callaloo Fritters Recipe

Ingredients:

• ¼ tsp salt
• ¼ tsp baking powder
• 1 egg beaten
• 2 tomatoes chopped
• 1 stalk escallion finely chopped
• 2¼ cup flour
• 1 tbsp margarine
• 1 lg chopped onion
• 2 cups callaloo chopped

Methode:

1. Sauté onions, tomatoes and escallion in margarine the add chopped callaloo and steam for 10 minutes.
2. Sift flour with baking powder and salt. Add the egg to the callaloo and to the flour mixture.
3. Mix until you have a medium batter and fry each tablespoon amount in at least ½ inch vegetable oil.
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Jamaican Bake Callaloo Recipe

Ingredients:

• 1 bunch of Jamaican callaloo chopped
• 1 large onion diced
• 4 strip’s of bacon diced then fried
• ½ cup grated fresh cheese
• 1½ cup breadcrumbs

Preparation:

Wash and drain callaloo then add onion, bacon and cheese in a baking or a casserole dish. Sprinkle on top with breadcrumbs. Bake for about 35 minutes at 150 degrees. Read More >>

Jamaican Pimento Cheese Ball Recipe

picture of http://glutenfreeeasily.com

Ingredients:

• 1 cup cream cheese
• 1 sm. jar  pimentos, chopped
• 1  onion, chopped finely
• ½ cup. Whipped cream
• Sugar to taste

Methode:

1. Mix all ingredients well with mixer.
2. Remove and roll small servings into balls.
3. Allow to cool then serve.
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Succotash and Okra Recipe

picture of http://chefdebbie.blogspot.com

INGREDIENTS:

• 1 quart Jamaican okra, washed and sliced
• 1 cup young fresh lima beans
• 1 cup fresh Jamaican corn kernels
• 3 large Jamaican tomatoes
• 1 tablespoon butter
• 1 teaspoon salt
• ¼ teaspoon black pepper

PREPARATION:

1. Peel and seed Jamaican tomatoes; cut into small pieces and place in a large, non-reactive sauce pan, stock pot or Dutch oven.
2. Add sliced Jamaican okra, salt and pepper. Cover the pot and simmer gently for 15 minutes. Add lima beans; simmer for another 15 minutes, then add the Jamaican corn.
3. Cook 20 minutes longer; add butter and stir. Serve as a side dish.
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Jamaican Stir-Fried Okra Recipe

picture of www.beachloverkitchen.com

 Ingredients:

• 2 cups fresh Jamaican okra sliced
• 1 large Jamaican tomato, peeled and sliced
• ¼ cup Jamaican onions, sliced
• 1½ tsp. fresh Jamaican lemon juice
• ¼ tsp. Jamaican thyme, crushed
• 1 tsp. salt
• A dash pepper
• 1 tbsp. vegetable oil
• 2 tbsp. butter

Methode:

1. Prepare all vegetables as indicated and have ready for cooking.
2. In a small bowl, combine lemon juice, thyme, salt, and pepper.
3. Heat oil and butter in a wok or large skillet. Add vegetables and seasoning mixture all at once.
4. Toss and cook for 5 to 8 minutes.
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Jamaican Curry Goat

picture of www.bbcgoodfood.com

Ingredients:

• 3 lb. Goat Meat (cut up in bite size pieces)
• 1 Large Onion (chopped)
• 2 cloves Garlic (chopped)
• 1 Scotch Bonnet Pepper (chopped and seeded)
• 4 oz. Jamaican Curry Powder
• 1 oz. Cooking Oil
• 1 oz. Ground Black Pepper
• 2 tbsp. Salt
• 4 sprig. Thyme
• 1/2 oz. Vinegar
• 6 Pimento Seeds (Allspice)

Method:

1. Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour.
2. Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
3. In a saucepan, heat the oil on high until it smells. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change.
4. Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
5. Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up.
6. Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan.Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.
7. Simmer for another 20 minutes, and then check to see if the meat is medium soft.
8. If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).
9. (Optional) You can add potatoes to the pot the same time you add the seasoning. You can also add bread crumbs to thicken.

Note : Although this is a stew, it should not be dominated by watery type gravy. You should make this stew cook until most of the water is evaporated, and let the fat from the goat flavor the stew.

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