Recipes

Jamaican Fricasséed Chicken

1 Chicken
¾ cup sliced onion
¾ cup chopped tomato
½ cup chopped sweet pepper
1½ tbsp. salt
2 tbsp. black pepper
1 teasp.garlic powder
½ cup oil
1 cup of water
1½ tbsp. soy sauce
1½ tbsp.tomato ketchup
1 tbsp. Pickapeppa sauce

Joint the chicken and cut it into 12 pieces. Wash and drain. Add the onion, tomato, sweet pepper, salt, black pepper and garlic powder. Work these ingredients into the fresh chicken flesh then leave to marinate overnight in the refrigerator.

Scrape off the vegetables and retain them. Fry chicken in the oil until it is golden brown on both sides. Strain off 1 and 1/3 cup of the remaining oil then wash the frying pan. Heat this oil. Add the vegetable marinade and the remaining ingredients including the chicken. Simmer for 15 minutes stirring from time to time. serve hot or cold. Serves 6

 

Jamaican Rum Punch

1 measure sour (lime juice)
2 measures sweet (sugar or clear syrup)
3 measures strong(rum)
4 measures weak (water/crushed ice) or fruit punch - box drinks

Stir all together. Garnish with fresh fruit and serve in small punch glasses.
N.B. Substitute a little honey for some of the sugar to make the drink smoother.

 

Jamaican Gingerbread

2 cups flour
3 teasp. ground ginger
1 teasp. bicarbonate of soda
4oz margarine
¾ cup brown sugar
¾ cup molasses
2/3; cup milk
1 egg

Sift dry ingredients.Place margarine, sugar, molasses and milk in a saucepan. Stir until the margarine has melted then add this mixture and the egg to the dry ingredients. Beat well. Pour into a greased 9 in. x 4 in. loaf tin. Bake on the centre shelf at 325ºF for about 1 hour and 10 minutes. Cool and store in an airtight tin for 48 hours before serving sliced and buttered. Serves 16

N.B The Gingerbread can also be iced with the following icing:

Lime glacé icing
1 cup sifted icing sugar
1½tbsp. water
½ teasp. lime juice
Mix all the ingredients together. Use immediately.