Rice and Peas
1 dry coconut
3 scallions
3 sprigs fresh thyme
1 hot green chili pepper
1 large clove garlic, smashed
2 cups kidney beans
1-1/2 cups parboiled rice
Crack open coconut, reserving liquid; wash and shred into bowl. Add reserved coconut liquid and enough water to cover; squeeze coconut and press through sieve into saucepan. Add scallions, thyme, green pepper, garlic and beans; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Add rice and simmer for about 20 minutes or until tender.
Jerk Chicken
10 chicken legs
Seasoning salt and black pepper
Half onion
3 scallions
3 cloves garlic
2 tsp jerk sauce
Trim chicken of skin and fat. Place in large bowl and sprinkle with salt and pepper. Let stand for 10 minutes to absorb seasonings.
Meanwhile, chop onion and scallions; mince garlic. Add to chicken along with jerk sauce; mix well to coat.
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Bake in single layer on large baking sheet in 360°F oven for 30 to 40 minutes or until browned on outside and juices run clear when thighs are pierced.
Jamaican Christmas Cake
2 cups all-purpose flour
2 tsp cinnamon
2 tsp ground allspice
3/4 tsp ground mace
1/2 tsp freshly grated nutmeg
1-1/4 cups each Thompson raisins and sultana raisins
1 cup currants
3/4 cup candied orange peel
1/3 cup maraschino cherries
3/4 cup port
1 cup packed brown sugar
1 cup butter, softened
4 eggs, beaten
1/2 cup rum
1/2 to 3/4 cup molasses
1/8 tsp baking soda
In bowl, combine flour, cinnamon, allspice, mace and nutmeg; set aside.
In separate bowl, stir together Thompson and sultana raisins, currants, orange peel, cherries and 1/2 cup of the port; pass through grinder.
In separate bowl, beat butter with sugar until very smooth. Warm remaining port in microwave for 10 seconds. Add to butter mixture along with eggs, rum, molasses and baking soda; beat until smooth. Mix in dry ingredients just until combined. Fold in ground fruit mixture.
Spread batter in large round cake pan sprayed with nonstick cooking spray. Bake in 275°F oven for 1-1/2 hours.
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