1lb Red Kidney Beans

1lb. Stew Beef

¼ Salt Beef

4 Irish Potatoes

½ lb. Yellow Yam

1 tblsp. Salt

2 stlk. Scallions

2 sprg. Thyme

Scotch Bonnet Pepper

Soak the salt beef overnight in cold water before cooking .

Wash beef products together and then combine with red peas in a 2-quart stock pot, add water, boil ingredients together until cooked thoroughly.

Peel potatoes and cut into four slices each. Do the same for the yellow yam. Add yellow yam and potatoes to the boiling pot.

While the pot is boiling, add salt to taste. This may not be necessary because of the salt beef, but you never know.

add scallions, thyme and scotch bonnet pepper into the soup.

Don’t allow the scotch bonnet pepper to burst in the soup, or else… Flame on, lizard.

Turn the heat to medium; let this delicious soup cook slowly.

Your soup will be ready when the yellow yam is soft.

½ lb. Red Kidney Beans

1lb. Rice

12 oz. Coconut Milk (not water)

1 Stlk. Scallion (Green Onions)

2 sprg. Thyme

2 tblsp. Salt.

1 tblsp. Margarine (optional)

1 Qt. Water

Wash peas and remove any foreign matter, if present. Wash scallion and remove only the outer layer.

Add peas and salt to water and boil peas in a 2-quart stock pot until medium soft, on medium heat.

The water will evaporate during the boiling process, so add more warm water to the pot.

Here is the trick to making this rice and peas nice and shelly.

As you may know, rice is usually cooked using a two to one ratio; two equal parts of water to one part of rice, or close to it.

So, add the coconut milk, thyme and scallion to the cooked peas and let this combination boil for about 5 minutes, then taste the pot. Add more salt to taste.

Now estimate the amount of water in the pot to the ratio of the rice you have. Try to get a two to one ratio or as close to it as possible.

Add the rice to the ingredients and stir, using a fork.

Add the margarine to the rice and peas and then reduce to a low heat. Wait until the boiling water in the pot sinks just below the top of the rice.

Wet a piece of cellophane and cover the rice then cover the pot with the pot cover. Simmer until rice is soft and shelly.

Hell a top Hell a bottom Hallelujah in the middle !!

This is a Jamaican riddle and most people know that the answer is a delicious,sweet potato pudding,baked in an iron dutch pot or dutch oven with coals in the bottom of the stove and also on the top of the dutch pot.The pudding cooks on the top and the bottom at the same time.This delicious Hallelujah is best liked when the top ,called ”sof pon top” is softer than the rest of the pudding.

INGREDIENTS

2 lbs. sweet potato,grated

1/4lb. yam grated

1/2 cup flour

1/4 raisins

1 tsp.baking powder

1/2 tin evaporated milk

5 cups coconut milk(2 coconuts)

1 cup brown sugar

2 tsp.vanilla

1/2 tsp.nutmeg

1/2 tsp. salt

1/4 cup sherry

1/4 cup rum

1 oz. butter

 METHOD

1) Preheat the oven to 350 F

2)Mix grated potato,yam,flour,raisins and baking powder.

3)Mix evaporated milk,coconut milk,sugar,vanilla.nutmeg,salt,sherry,rum and butter.

4)Pour milk mixture into potato mixture and beat until smooth.

5)Pour into a greased 9 inch pan.

6)Rest mixture about 1/2 hour.

7)Bake at 350 F about 1 to 1 1/2 hour until centre is set.

8) Serve hot or cold.

This is the most popular way of cooking chicken in Jamaica.It is usually eaten with rice and peas and has a rich tasty gravy.

Ingredients.
1 whole chicken (cut up)
3 tsp. salt
1 tsp. sugar
1/2 tsp. black pepper
3 cloves garlic
2 stalks escallion
prig thyme
2 tbsp. oil
2 cups water or chicken stock
1 tbsp. pickapeppa sauce
1 1/2 tbsp.tomato ketchup
1/2 lb.potatoes
1/4 lb.carrots
1 med.chocho
2 large onions(CHOPPED UP)
1 scotch bonnet pepper(cut up)

Method
1)Wash and drain and season chicken(salt.black pepper,escellion,thyme)
2)Heat oil and add chicken. Brown just enough to add colour.
3)Add onions.garlic,scotch bonnet pepper to pot and stir fry two min. with chicken.
4)Add water or chicken stock,with pickapeppa sauce and tomato ketchup.
5)Rough chop vegetables,add to chicken and simmer for app.20 min.

Serve hot in gravy.