Run Dung

Ingredients

2 whole coconuts
3 large tomatoes
1 Onion
2 Cloves garlic
4 ounces salted fish
2 stalks of spring onion
pinch of black pepper
scotch bonnett pepper

Remove coconut from its hard shell , (use stainless steel knife to remove from shell)cut into small pieces, blend in warm water then squeeze, and pass through a sieve, boil juice of coconut in a dutch pot untill reduced to a custard.

Boil salted fish to remove salt.

Fry onion,garlic, spring onion, tomatoes, and salted fish using some of the oil from reduced coconut, then pour into coconut mixture and stir. sprinkle pinch of black pepper, serve with boiled banana, cassava dumpling, sweet potatoes, cocoa, boiled yam, the choice is yours.

Steamed Callaloo

Ingredients
Callaloo
boiled salted fish
1 Onion
spring onion
2 small tomatoes
garlic
small piece of butter
2 table spoonfuls of grape seed oil


Chop callaloo into small pieces add chopped onion, spring onion, clove of garlic, salted fish, two medium tomatoes, small piece of butter, grape seed oil, then reduced in a saucepan untill soft on low heat. served with West Indian harddough bread , fritters, or fried dumplings .

Curry Goat and white Rice with side salad


Ingredients

2 kilo of goat meat cut into bite size pieces (mutton)
Salt to taste
All purpose seasoning
Crushed garlic
Spring onion
Large onion
Small piece of scotch bonnet pepper
3 chopped tomatoes
Fresh thyme
2 table spoons of curry powder


Add all chopped ingredients including all purpose seasoning to meat and mix thoroughly, leave to marinate for two hours.

Heat 3 table spoons of oil in dutch pot, pour in marinated ingredients and stir, add curry powder and stir, add boiling water to cover meat then cover and simmer until meat is tender. serve with plain white rice.

Make up your own side salad.( mine consist of finely chopped ice burge lettuice, grated beat root, grated carrots and sliced tomatoes.

Steamed cabbage with hardough bread

Before




After

Ingredients
1 medium white cabbage
1 medium carrot
1 medium onoin
3 small spring onion
2 small green sweet chillie pepper
1 peg crushed garlic
3 medium tomatoes
piece of scotch bonnet pepper
small piece of cooking butter
small piece of salt fish
pinch of salt
2 Table spoon of cooking oil ( ground nut oil, healthy option)
Jamaican harddough bread

Chop cabbage, carrot , onion, spring onoin, green sweet chillie, garlic , tomatoes and scotch bonnet pepper and cooked salt fish into small pieces. heat oil in a sauce pan and add all ingredients. simmer for about 20- 25 min untill cooked. served with jamaican hardoughbread. yum yum.

Ackee and Salt Fish with Roast Breadfruit

Ingredients

1 Roasting breadfruit
2 cloves garlic
2 spring onion (escellion)
1 medium onion
1 Tin ackee
1/4 lb of salted fish
1 scotch bonnet pepper
2 medium tomatoes
pinch of black pepper
oil to fry ingredients (i use ground nut oil for a more healthier option)

Roast breadfruit in oven for about 2 hours at gas mark 6 (200 degrees Celsius, 400 Fahrenheit).

Soak salted fish over night to remove salt, then boil in fresh water for abut 15-20 minutes. drain and break into small pieces.

Heat oil in frying pan. add chopped onion, spring onion (escellion), crushed garlic, small piece of scotch bonnet pepper (remember this is a very hot pepper, so only a small piece or to your taste), and tomatoes after about a minute of frying, then add salted fish , stir, then make a space in the middle of the frying pan and add ackee stir gently, then sprinkle black pepper. Served with sliced roasted breadfruit. yum yum.

This can also be served with Bammy, boiled yams , fried or boiled dumplings, boiled bananas, west Indian hard dough bread, and boiled breadfruit. have fun cooking. You can experiment with a whole lot of other ingredients like, green, red, or yellow sweet peppers.

Wasp

Ackee and Salt Fish with Roast Breadfruit

Breadfruit was brought to the Caribbean by Captain Bligh. Records indicate that 347 breadfruit trees arrived on the HMS Providence on the fifth of February, 1793, and were distributed throughout the island. Breadfruit was intended to be used as food for the slaves.

Roast the breadfruit whole over charcoal (the best method), or directly over a gas burner. Turn the fruit as it begins to char. The roasting takes about an hour. When steam starts to escape from the stem end, the breadfruit is done.

Remove the breadfruit from the fire, and cut a circle at the stem end. Scoop out the heart, and discard it. Scoop out the meat, or cut off the charred outer skin, and cut the meat into slices, and serve it hot.