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Monday, April 8, 2013

Dukunu- Jamaican traditional dish

Some people call this dish "tie-a leaf" or "blue drawers."  Traditionally it is known as Dukunu. The dish, as many traditional dishes, originated in West Africa. It is derived from the West African language; Twi and Fanti. History aside it is delicious. It is generally steamed and some people boil it.

Thursday, April 4, 2013

Best part of the OX is the tail-Oxtail Stew

Historically I think the ox tails were given to the slaves after the cow was slaughtered. Making a good ox tail stew involves slow cooking it. This means using a pressure cooker or even a crock pot. You typically season the ox tail with browning, which you can now buy at the store. If you can't buy it at the store you can make it yourself using a burned-sugar technique that makes it have a caramel like taste.


3 tbsp canola or peanut oil
2 lb oxtails (cut into 2" pieces )
Kosher salt and freshly ground pepper to taste
3 tbsp tomato paste
1 tbs of minced ginger
1 rib of celery
1 small carrot chopped
2 large yellow onions chopped
2 tbs flour
4 cups of beef stock (you can buy organic in some stores)
1 tbs
 of whole allspice berries
4 sprigs of thyme
2 scotch bonnet peppers (habanaero chilies)
2 tbs of light brown sugar
scallions chopped


Heat the oil in an 8 quart Dutch oven pot or cast iron pot. Then season oxtails with salt and pepper. ( I marinate mine overnight with browning and salt and pepper). When oil is hot add oxttails, turning once until golden brown (about 5 mins). Transfer to plate and set it aside. Then add the other ingriedients to the pots stir the flour in gradually until mixture is smooth. Return the oxtails to pot. DO NOT BURST OPEN the scotch bonnet peppers (place them in whole). Add a little water if too thich and cook on medium-low to low heat for 1-2 hours

Serves 6 with white rice

Wednesday, April 3, 2013

Jamaican candy and sweet treats

Jamaicans love their sweets too mon. Growing up in Jamaica I loved the variety in the candies on the island. Coconut was incorporated in many of our sweets. We had rum fudge (of course that was for the adults), coconut drops and my favorite tamarind balls. Busta, (a hard confectionery sweet), was named that way because it really could bust your jaw when you tried to bit into it. Gizzada (another coconut treat) was also popular. Who could forget paradise plum

Here is a recipe for Ginger Candy (made with chopped coconut)


vegetable oil
2 cups of chopped coconut (I leave the brown part on)
2 cups of brown sugar
1/4 cup of water
2-3 tbl spoon grated fresh ginger
1 teaspoon of white sugar
a little allspice for flavor. use about 1/2 a teaspoon
1/4 cup of water (

Spread light coating of the oil on a baking sheet. Put all the remaining ingredients in a saucepan. Stir on low flame until the sugar dissolves and mixture starts boiling. If you have a candy thermometer attach to side of pan. When mixture thickens and thermometer says 295 remove pan from the heat. Quickly spoon the mixture (2 tbs) unto baking sheet. spacing as needed. let cool and get firm. Some people use wax paper and spray the vegetable oil on that.

Easy Fried Curry Chicken Wings


1 lb. chicken Wings
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. curry powder
3 tbsp. flour  
Wash chicken wings and sprinkle with salt and pepper  Then sprinkle curry powder over chicken. Rub together. Make sure you are wearing gloves. Dip chicken into a bowl of flour and deep fry until golden brown. It should serve 4 people.

Friday, October 5, 2012

What is Bammy

 Early Sunday morning you can find many Jamaican families eating traditional ackee and saltfish, boiled green banana, bammy or breadfruit.

So what is bammy. Bammy is a type of flatbread made from cassava. The native Arawak Indians (Jamaica's original inhabitants) used these in many of their meals. When wheat flour began importation into Jamaica many Jamaicans got away from using this as a staple in their diet.

It is reported that the United Nations and the Jamaican government established a program to revive bammy production. It is now marketed as a modern accessible food product.

How to make bammy?

  1. grate cassava (or you can find it grated in many stores and sold frozen)
  2. place the grated cassava in cheese cloth or muslin cloth and drain the liquid into a container and add salt.
  3. Then gather cassava and press about one cup into a greased frying pan
  4. Cook over moderate heat, turn when the edges shrink (about 10 minutes)
  5. Soak the bammies in coconut milk for about 5 minutes until they absorb the mixture
  6. put more oil in the frying pan , let it get to frying temperature and fry until light brown

Thursday, January 26, 2012

Jamaican Vodka Slush

Jamaican Vodka Slush


  • 2 cups white sugar
  • 7 cups water
  • 2 tablespoons instant tea powder
  • 1 (12 fluid ounce) can frozen orange juice concentrate
  • 1 (12 fluid ounce) can frozen lemonade concentrate
  • Strawberry concentrate or fresh
  • 2 cups cold water
  • 2 cups vodka
  • 1 liter lemon-lime flavored carbonated beverage


  1. In a 6 quart pot combine sugar and 7 cups water. Bring to boil and stir until sugar dissolves. Remove from heat. Stir in tea powder while hot. Add orange juice concentrate, lemonade concentrate, or strawberry and 2 cups cold water. Chill in refrigerator.
  2. When cold mix in vodka. Pour into a plastic container leaving room on top for expansion. Freeze or 24 hours.
  3. To serve, scoop about 1 cup into a tall glass and quickly stir in 1/3 cup lemon-lime soda.

Sunday, January 22, 2012

The history of the Dutch Pot

Pot oven bastible Dutch oven Pictures, Images and Photos

Having a Dutch pot is a staple of the Jamaican family. The Dutch Pot dates back to the Iron-Age. This was when man was experimenting in casting iron and creating all kinds of vessels, for a variety of reasons.

The Dutch Pot first arrived from the Netherlands, along with the explores in the Mid 1600's. The tribal Africans saw these pots and seeing the uses, traded animal hides and other things for them.

The Dutch Pot made from aluminium scraps and river sand is today manufactured by Carib Metals from Falmouth, Trelawny.

Made from aluminium scraps and river sand, the Dutch pot is today manufactured by Carib Metals, in the 18th century commercial capital of Falmouth, Trelawny. The Dutch Pot is the only way to do authentic Jamaican cooking. It is because the heat and temperature is consistent. This causes the food to cook evenly and not burn.