Independence Cookbook

THURSDAY, JULY 28, 2022 1




THURSDAY, JULY 28, 2022 6 jamaica AT KINGSTON, JAMAICA: Cheers to Fi Wi Culture! AUGUST 6, 2022 marks a tremendous milestone for the Caribbean’s largest English-speaking island. Jamaica, celebrating 60 years of independence, continues to transcend borders to register lasting global impact through the talents and personality of its people and its culture. These 4,240 square miles span of country continues to dominate and showcase its global relevance through its many sporting, musical and cultural triumphs. A few of our most prominent talents, Louise Bennett-Coverley, Edna Manley, and Shelly-Ann Fraser-Pryce dominated their fields and wrote themselves and Jamaica into the history books. Bob Marley, Marcus Garvey and Usain Bolt have elevated the palette for excellence globally, adding to the legacy of the small island nation washed by the Caribbean Sea. With a cadre of excellence to honour, celebrations are a pillar of our infectious spirit and contribute in part to what makes us uniquely Jamaican. On the days we celebrate, as we often have reason to do, the spirit of choice is usually Wray & Nephew White Overproof Rum. Duly dubbed the “The Official Spirit of Jamaica 60”, this globally trending rum captures the indomitable spirit of Jamaicans. Used in food dishes, spiritual and traditional practices, significant celebrations, and other innovative ways only Jamaicans could engineer, the brand is a marked cultural staple for Jamaicans both locally and in the diaspora. Engrained in the fabric of Jamaica’s cultureWray & Nephew White Overproof Rum pays tribute to the bold and vibrant heritage that distinguishes a nation and holds great allure globally. The Wraytastic Mix Wray & Nephew White Overproof Rum still a staple for celebrations 60 years later


THURSDAY, JULY 28, 2022 8 GRAB A QUICK BITE: Breakfast and Appetisers jamaica AT INGREDIENTS • 400g chickpeas • 1 cup coconut milk • 1 medium plantain • 1 cup chopped callaloo • 2 tbsp coconut oil/ vegetable oil • 3 garlic cloves chopped • 1 medium onion • 2 tbsp curry powder • 1 tsp black pepper • 1/2 tsp all-purpose seasoning • 1 tsp salt • 1 tsp ginger powder • 1 tsp pepper flakes/1 Scotch bonnet pepper • ½ cup of water DIRECTIONS • On high heat, add 2 tbsp of coconut oil to your pot until it starts to sizzle. • Then add 1 medium diced onion, 3 diced garlic cloves, and sauté for 2 minutes. • Add 2 tbsp of curry powder, allow curry to burn andmix together. • Add 1/2 cup coconut milk and mix together to form a paste. • Add salt, black pepper, pepper flakes, all-purpose seasoning, thyme and mix. • Add your chickpeas and mix together with the curry paste then add ½ cup of water, along with 1/2 cup coconut milk and stir. • Add sliced plantain to the pot and then mix together. • Cover with a lid and let it simmer for 15 minutes. • After that give it a mix and add your callaloo, then stir gently, allow to simmer for a further 5 minutes. • Serve with roti and enjoy. – Lamoya Johnson-Mullings Curried Chickpeas with Callaloo & Plantain INGREDIENTS • 1 cup hominy corn • 2 cups coconut milk (skim milk can substitute) • 3-5 cups water • 3 tablespoons flour • 6 tablespoons water • ½ tsp salt • brown sugar to taste • ½ cup condensed milk • 1 teaspoon nutmeg to taste • vanilla – optional METHOD 1. Put the hominy corn in a slow cooker and fill with 3-5 cups water and leave for 5-6 hours (or overnight). Be sure the hominy corn is completely submerged and there is enough water to leave it overnight. Add a teaspoon of salt to taste (optional). If you do not have a slow cooker use a pressure cooker. Cook for ½ hour (or longer) in the pressure cooker until corn is tender. 2. Once the hominy corn is cooked drain the water and set aside. 3. Pour coconut milk in a large pot. 4. Pour the hominy corn into the large pot with the coconut milk. Continue to cook on a medium burner for 2-4 minutes. 5. Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste. 6. Pour the flour and water paste in to the pot and mix. 7. Add the condensed milk. 8. Add sugar to taste. 9. Add vanilla to taste (optional) 10. Stirring constantly to prevent lumping. 11. Sprinkle nutmeg to taste. 12. Continue cooking and let it simmer over low heat for 2-4minutes. – Hominy Corn Porridge


THURSDAY, JULY 28, 2022 10 GRAB A QUICK BITE: Breakfast and Appetisers jamaica AT INGREDIENTS • 4 cups saltedmackerel (washed, boiled and picked) • 3 cups coconut milk (fresh, tin or powdered can be used) • 3 cloves grated garlic • 3 sprigs of thyme, finely chopped • 1 stalk scallion, finely chopped • 1 onion, finely chopped • 1 medium tomato roughly chopped • ½ Scotch bonnet, seeds removed and finely chopped • 1 tablespoon each (red, green, yellow) chopped sweet pepper 1 large breadfruit (roasted) DIRECTIONS CREAMY COCONUT SALT MACKEREL RUN DOWN • Wash the mackerel with cold water, then place the mackerel in a sauce pan with fresh water and put to scald for 20 minutes. • Remove from fire and wash in cold water to cool. • Deboned the mackerel then break into small pieces. • Pour the fresh coconut milk in a saucepan and let boil rapidly on medium heat. • Stir in the mackerel, onion, garlic, scallion, Scotch bonnet pepper, thyme and sweet peppers. • Cook until coconut milk is reduced to oily custard sauce. BREADFRUIT BOWL Roast the breadfruit and let cool for 2-3 minutes. Cut breadfruit in two halves and take out the middle. Serve the mackerel in the bowl and use some chopped scallion and sweet peppers to garnish. Name: Jody Brown Number: 8768855479 or 8763924370 Social media: www.facebook. com/devanjo’scatering/ @devanjoskitchen(Instagram) Devanjoskitchen (YouTube) CREAMY COCONUT SALT MACKEREL RUN DOWN/ BREADFRUIT BOWL INGREDIENTS 1 tomato 1 carrot 1 lettuce 1 small bottle ranch dressing 2tsp white sugar 1/2 teaspoon lime juice 6 strawberry 1 French bread (optional) 1/2 raisin 1/2 pineapple METHOD Step 1: Wash your vegetables with salt and set aside to drain. Step 2: Chop tomatoes into cubes or wedges, grated carrot and roughly chop lettuce, pineapple and place into a bowl. Step 3: Preheat oven at 360°, cut into slices and place your French bread into oven for 1 minute. Step 4: Mixed vegetable together and drizzled with a strawberry vinaigrette, raisin and ranch dressing. – Saswayne South Tropical Salad

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THURSDAY, JULY 28, 2022 12 FAMILY TIME: Main Course Dishes jamaica AT INGREDIENTS 1 pound pasta 2 chicken breasts 2 tablespoons vegetable oil 1 tbsp for frying chicken 1 tbsp for sautéing bell peppers 3 tablespoons jerk seasoning 3 bell peppers ½ cup green onions sliced 2 cloves garlic minced ¼ cup chicken stock ½ cup heavy cream ½ cup parmesan cheese grated. INSTRUCTIONS 1. Cook pasta. 2. Cut chicken breast in cubes, toss in jerk seasoning, and cook until it’s golden and cooked through. Then remove from the pot and set aside. 3. Sauté bell peppers with green onions and minced garlic. Add jerk seasoning to the pot. 4. Add heavy cream, chicken stock to the pot. Simmer for a fewminutes until the sauce thickens, add chicken breast, mix in the parmesan in the sauce and then mix in the pasta. 5. Garnish with chopped parsley. Marlon Schloss Instagram – chef_marlon.ja Facebook – marlon c schloss RASTA PASTA INGREDIENTS 250g bonelesS chicken thigh 1.5 tspWalkerswood jerk seasoning 1 tsp dried thyme 200g mango sml diced 20g red onions 5g ginger 5g garlic 1/2 cup honey/maple syrup 1/4 cup red wine Pinch of cinnamon 150g sweet potato 80g pumpkin METHOD 1. Clean and season the base of the chicken thigh, pat dry the skin side with a towel and rest it the fridge for 20 mins. 2. In a sauce pan sauté ginger, onion and garlic until tender then add dice mango and stir. 3. Now add honey/maple syrup and red wine to the sauce pan stir and allow to reduce by half at low heat. 4. In a sauce pan add water, pumpkin and sweet potato, cook until tender then remove pumpkin and sweet potato fromwater and allow to drain. 5. In a bowl add butter, potato and pumpkin then cream to a smooth consistency, salt and pepper to taste then set aside. 6. In a fry pan place chicken thigh skin side down at medium heat for 8 mins, turn to other side then place in the oven at 350 degrees for 10 mins for meat to cook and skin becomes crispy. 7. Arrange nicely on a plate and serve. Instagram: GOURMETCHEFROB Crispy Chicken Thigh with Red Wine Mango Chutney


THURSDAY, JULY 28, 2022 14 FAMILY TIME: Main Course Dishes jamaica AT INGREDIENTS • 3 sprig thyme • 2 medium cho cho • 4 Scotch bonnet whole pepper • 1 gallon water • 1 lb Janga crayfish • 1 lb yellow yam or white yam (optional) • 2 small Irish potatoes • 6-8 packet Maggi or Grace Chicken soup mix • 6 pimento grains • 1 stalk scallion • 1 small onion diced • season salt METHOD Boil (scald) the Janga for 4 minutes, drain the water and set aside. Discard this water. • Knead the flour into dough and make dumpling and spinners. Set aside. • Peel and cut yam, Irish potato and cho cho in small bite size pieces. Wash and set aside. • Bring the 1 gallon of water to boil in a pot. • Add all the ingredients except the soup mix, the crayfish and Irish potato to the boiling liquid. • Cook for 15 minutes. • Stir and add the soup mix, the crayfish and Irish potato. • Add season salt to get the right taste. Chef OG Catering IG: chefog__ Crayfish Soup INGREDIENTS • 2 medium lobsters • 2 tomatoes • 2 tbsp tomato ketchup • 2 tbsp vegetable oil • salt to taste • 125 ml (½ cup) water • 3 teaspoon off chilli paste Half of Scotch bonnet pepper 1 medium onion • 1 fresh red chilli • 3 cloves garlic • 5 cm (2½”) fresh ginger • 2 tbsp of sugar Ketchup METHOD Heat a cup of water in a large wok and fry the ingredients until fragrant. Add the tomatoes, water, ketchup, and the chili paste and 2 tsp of sugar after making sauce. Heat the oil to fry the lobster after it is heated then fry the lobster to about 6-8 mins. After fried, dip them. Chef OG Catering IG: chefog__ Chili Lobster




THURSDAY, JULY 28, 2022 18 FAMILY TIME: Main Course Dishes jamaica AT INGREDIENTS 6 pieces of sliced king fish 6 lady fingers/okra, slice 1 Scotch bonnet pepper, chopped 2 cloves garlic, crushed 2 scallion stalks, Julian 2 tbsp tomato ketchup 1 large tomato, chopped 1/4 oz soya sauce 1/4 oz browning 1/4 ginger, crushed 1 oz lime juice 1 large onion, chopped 1 green bell pepper, seeded chopped 1 pinch of thyme 1/3 cup flour 2 tbsp cup corn starch 1/2 cup vegetable oil 1/2 cup water 1 tbsp black pepper 2 tbsp sea salt METHOD 1. Wash the fish in lime juice/water solution. 2. Dry the fish with paper towel and season with salt and black pepper. Mix flour and cornstarch together. 3. Heat oil in a skillet on high heat for 1 minute, then turn heat on medium. 4. Coat fish in flour mixture and carefully places fish into the oil into the skillet. Pan-fry fish until golden brown. 5. Remove fish from skillet, and drain fish on paper towel. 6. Discarded the oil and replace with fresh oil. Sautee the garlic, okra, onions, Scotch bonnet pepper, and ginger all together and cook for a minute. 7. Add water, tomato ketchup, soya sauce, browning, scallion, thyme, tomatoes and bell peppers. 8. Cover and cook for 4-5 minutes, add salt and black pepper to taste and then add fish to stew and simmer for 3 minutes. 9. Served with rice & peas, fry ripe plantains and steam callaloo. Garnish with scallion, slice orange wedge and parsley. – Merrick Thomas Brown Stew King Fish Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes INGREDIENTS • 12 large shrimp • 4 tsp olive oil • 1 tsp chopped ginger • 2 tsp chopped garlic • 3 tsp soy sauce • 1 tsp oyster sauce • 3 cups broccoli florets • 1 medium carrot, cut in strips • 2 stalks scallion, chopped • 1 small red onion, chopped • Salt • Black pepper • 1 ½ tsp all-purpose seasoning INSTRUCTIONS 1. In a small pot add 2 cups of water and bring to a boil. Add broccoli and carrot then remove from the stove and set aside for 30 seconds. Remove carrot and broccoli from the pot and place in ice water for 2 minutes. 2. Heat olive oil in a large skillet over medium high heat. Add chopped garlic and ginger and stir for 20 seconds then add shrimp. Cook shrimp, stirring occasionally for about 3-4minutes until pink. 3. Add red onion, all-purpose seasoning, salt and black pepper to taste. Stir in oyster and soy sauce and add broccoli, carrot and scallion until combined. Cover and cook for about 2 minutes then remove from the stove. 4. Serve immediately with your choice of side. – Rohan Anderson SHRIMP AND BROCCOLI STIR FRY


THURSDAY, JULY 28, 2022 20 FAMILY TIME: Main Course Dishes jamaica AT INGREDIENTS 8oz boiled penne pasta 1 cup goat mince 1/2 oil 3 tsp curry powder 1/4 onion 1/4 thyme 1/4 Scotch bonnet pepper 1/4 sweet pepper Maggi Coconut Milk METHOD Add oil to pot on medium heat when hot, then add curry powder, onion, thyme, sweet pepper and Scotch bonnet and sauteed for about a minute, then add the mince and cook for about 4mins. Next, add milk, salt and black pepper to taste, then add pasta and allow the sauce to coat the pasta. Serve with garlic bread. – Damar Coombs Curry Goat Pasta INGREDIENTS For chicken wings: 2 pounds chicken wings bone-in 3 egg whites ¼ tsp salt ½ tsp paprika ½ tsp black pepper 1 onion scallion 3 cloves garlic thyme For Magnum Glaze: 2 bottles of MagnumTonic Wine cup white sugar inch knob fresh ginger grated 1 tsp red pepper flakes 2 tbsp dried parsley METHOD Wash/clean chicken wings, then pat dry with paper towel. Blend onion, scallion , thyme and garlic, rub blended seasoning on to wings in a bowl, cover and leave to marinate for 2-3 hrs. In a bowl, whisk the egg whites with the salt, black pepper and paprika until frothy. Line a baking sheet with aluminium foil or baking paper and spray it with non-stick cooking spray. Add chicken wings on the baking sheet. Brush egg white mixture on chicken wings on both sides. Bake for 35-40 minutes but flip them halfway through so they bake evenly. While they’re baking, prep the Magnum Glaze. In a saucepan add 2 bottles of Magnum Tonic Wine, 1 cup white sugar, ginger, juice, ground coriander, red pepper flake. Bring to boil, then simmer until sauce is reduced and becomes sticky. Once chicken wings are cooked let them cool for 5 minutes. Add them in a bowl, then coat with the Magnum Glaze. Sprinkle some dried parsley and enjoy! – Fabulous Bites Sweet Magnum Wings


THURSDAY, JULY 28, 2022 22 THERE’S ALWAYS ROOM FOR THEM! Desserts and Sweets jamaica AT INGREDIENTS • 2 pounds sweet potato • 1 cup flour • 2 cups coconut milk • 1 cups raisin (some used other dried fruits) • 2 teaspoons vanilla • 1 1/2 teaspoon grated nutmeg • 1 teaspoon mixed spice • 1 cup brown sugar • 1 teaspoon salt • 1 teaspoon margarine METHOD 1. Wash and pare off the skin of the potatoes. 2. Wash again then grate. 3. Grate coconut, add water and squeeze juice through a strainer. 4. Blend flour, mixed spice (raisins, etc), salt, and nutmeg. 5. Combine this mixture with the grated potatoes and mix well. 6. Add sugar, fruits and coconut milk. Mix well. 7. Grease pan, pour in batter, bake at 350 degrees F for 40-60 minutes or until . – Sweet Potato Pudding INGREDIENTS For the Dough 500g all-purpose flour 7g instant dry yeast 8g salt 80g softened butter 60g brown sugar 1tbsp mixed spice 1 tsp ground cinnamon 80g currants/raisins 50g mix peel (replace with chocolate chips if you prefer) 265g 100% cow’s milk (room temperature) 1 medium egg For the Cross Paste 30g flour 30g water Simple Syrup Glaze – 20g sugar 20g water Bring up to a boil just before the bread comes out the oven. Let’s bake!! METHOD 1. In a large bowl combine the milk, yeast salt, sugar, and mixed spice. Stir well to dissolve the salt and sugar, and to hydrate the yeast. Add the flour. Mix to a dough and knead for 5-6 minutes. 2. Stretch the dough out and add the butter to it. Wrap the dough around the butter and press everything together. Work the butter and dough for a minute. 3. Keep kneading for another 5 minutes. It will be sticky and messy to begin with, but it will become cohesive and smooth in a couple of minutes. 4. Cover and rest for 30 minutes. 5. Stretch the dough out and fold in the currants/raisins and mix peel. Knead a few times. 6. Cover and ferment/proof until the dough doubles in size. 7. Punch down and then divide the dough into 12 equal pieces (shape in round balls) 8. Dough makes 2 mini bread loaves or 1 standard and a mini. 9. Get greased loaf tin standard size (8 1/2x4 1/2) and place 6 dough balls inside. Cover with clean cloth until double in size. Depending on room temperature this may take 45 mins-1 hour. 10. During the final 20 mins of proofing preheat your oven to 160C (320F). 11. Make the paste. Mix the flour and water until smooth. Transfer to a piping bag and cut the tip off. 12. Cross the loaves and bake for 35minutes or longer depending on your oven (start checking at the 30 mins mark). 13. As soon as they come out of the oven brush them with the hot simple syrup glaze. 14. Leave to set for 10 minutes. 15. Remove from the tin and leave to cool. Grab a knife, some butter or jam and ENJOY! – The Bread Pudding Factory Hot Cross Bread