Caribbean Culinary Tours and Vacations
Recipes For Jamaica Culinary Vacation Feb 13-19 2016
Guests: Susan and Ron Conner’s

Shopping tips: Salted cod can now be found in most supermarkets.

Breakfast Dishes

Salt Fish and Ackee

1/2lb Salted cod
2 Cans of ackee (19oz)
8 Strips of bacon, chopped
1 Medium onion, chopped
1 Medium tomato, diced
3 tbsp Cooking oil
1 tsp Black pepper
Salt to taste

1. Reduce the salt in the cod fish. Overnight method: remove skin and soak in cold
water overnight. Drain, flake and set aside. Same day method: put codfish in a
saucepan with water and bring to a boil then drain. Repeat two more times; drain,
flake and set aside.

2. Drain canned ackee in a colander and set aside
3. Fry chopped bacon and set aside

4. Saute chopped onion and tomato in cooking oil until onion is transparent
5. Add flaked cod fish, bacon and 1/2 tsp of black pepper to saucepan
6. Gently fold in ackee and sprinkle with remaining pepper; simmer on low heat for five to 10 minutes

Recipe For Johnny Cakes, which are served with dishes like Callaloo and Ackee and Saltfish.

2 cups All-purpose flour
1/2 to 1 tsp Salt (if using salted butter or margarine use 1/2 tsp salt)
3 tsp Baking powder
3 Tbsp Unsalted Butter or margarine
3/4 cup Cold water
1/2 cup Cooking oil

1. Combine flour, salt and baking powder in a bowl
2. Blend butter into dry ingredients with hands or mixer until crumbly
3. Add water, a little at a time, to dry ingredients until dough holds together (you may
not need all the water). Sprinkle with more flour if dough is too wet.
4. Knead dough until smooth; do not over knead. Place in fridge for 15 minutes
5. Shape dough into 8 small balls (enough to fit in palm)
6. Pour cooking oil into frying pan and set stove to Medium High
7. Place dumplings into pan; oil should be sizzling
8. As each side browns continually turn dumplings until all sides are brown and
dumplings are light and fluffy

Serves 6 to 8

Jamaican Style coffee Cake


1 cup Butter, soften
1 cup Sugar
1 Tbsp Orange Zest
3 Eggs
3 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Allspice
1/4 tsp Nutmeg
1 cup Cooking Apple, chopped
1 cup Homemade Sour cream
1 (14-oz) can Crushed Pineapple, drained
1/4 cup Pineapple Juice (drained from crushed pineapple)
1 cup Raisins
2 Tbsp Jamaican Rum
2 tsp Vanilla Flavouring


Preheat oven: 350 degrees

1. Cream butter and sugar together until fluffy; mix in orange zest

2. Add eggs one at a time, mixing batter well after each addition

3. Combine dry ingredients: flour, baking soda, salt, cinnamon, allspice and nutmeg; set aside

4. Combine apples, crushed pineapple and sour cream; set aside

5. Add dry ingredients and sour cream/fruit mixture to the batter; alternating between dry and wet

6. Add pineapple juice, raisins, rum and vanilla to the batter; mix well

7. Pour cake batter into a greased bundt pan and place in preheated 350-degree oven for 1 hour or until a inserted knife comes our clean

Serves 12

Recipe Jerk Shrimp and Pineapple Salad

1 cup unsweetened pineapple juice
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1 tablespoon canola oil
2 cloves garlic, very finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons Jamaican jerk sauce, (see Note)
20 large shrimp (about 1 pound), peeled and deveined

3 cups cooked white rice
1 16-ounce can black beans, rinsed
Salt & freshly ground pepper to taste
2 cups fresh pineapple chunks, (about 1/2 pineapple)
6 thick scallions, trimmed and cut into 2-inch lengths
1 head Boston lettuce, washed, dried and torn
Lime slices for garnish

Preparation 1.Bring pineapple juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/3 cup, about 8 minutes. Remove from the heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Let cool to room temperature.
2.Whisk together jerk sauce and 1/4 cup of the pineapple-juice marinade in a shallow dish just large enough to hold the shrimp. Add shrimp and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.
3.Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.
4.Preheat grill. Remove the shrimp from the marinade. (Discard the marinade.) Thread 4 long or 8 short skewers with the shrimp, pineapple and scallions. Grill, turning once or twice, until the shrimp are cooked through, 6 to 10 minutes.
5.Arrange a bed of lettuce on a large platter. Spoon the rice-and-bean salad on top. Slide the shrimp, pineapple and scallions from the skewers onto the rice; garnish with lime slices.

Recipe Jerk Chicken
1 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet chiles, chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1 tablespoon vegetable oil
Two 3 1/2- to 4-pound chickens, quartered

In a food processor, combine the onion,
scallions, chiles, garlic, five-spice powder, allspice,
pepper, thyme, nutmeg and salt; process to a coarse paste.
With the machine on, add the the soy sauce and oil in a steady stream.
Pour the marinade into a large, shallow dish, add the chicken and turn to coat.
Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.

Light a grill. Grill the chicken over a medium-hot fire,
turning occasionally, until well browned and cooked through,
35 to 40 minutes. (Cover the grill for a smokier flavor.)
Transfer the chicken to a platter and serve

Jamaican Escovitch Fish


4 whole red snapper
Salt and pepper
1 cup cooking oil


1. The day before, clean and scale fish. Season with salt and black pepper and refrigerate.
2. Set stove to High and add cooking oil to pan. Dry fish with paper towel and pan
fry for about 5 minutes each side.
3. Take fish out of pan and place on paper towel to drain oil

Escovitch Dressing


½ each, green and red bell pepper, julienned
1 carrot, julienned
1 small onion, sliced in rings
3 Tbsp cooking oil (you can use leftover oil from frying fish)
2/3 cup vinegar
10 pimento berries (optional)
½ tsp salt
1 tsp hot pepper sauce
½ scotch bonnet pepper, seed removed and chopped


1. Cut and chop vegetables and put aside.
2. Put vinegar and oil into a saucepan and bring to a boil
3. Add carrots and let simmer for about a minute
4. Add pimento seeds, if using, salt and pepper sauce
5. Add red and green bell peppers a simmer for a minute
6. Add onion and simmer for about 5 minutes or until the onion is transparent
7. Add scotch bonnet pepper and stir
8. Place fish into serving dish and spoon dressing on top

Serves 4

Grilled Citrus Lobster with ginger Sweet Potatoes:
4 lobster tails
Lime juice
Olive Oil

Candied potatoes:
Ginger, sliced
Orange juice
Orange zest
4 Sweet potatoes

Cut the lobster tail along the back. Add salt and pepper, lime juice, olive oil, thyme and grill for about 15 minutes on medium heat.

While grilling lobster tail, prepare the Candied Potatoes. Cut the potatoes in a bottom shape and roast. Boil the orange juice with ginger and the orange zest. When reduced, use this to glaze the potatoes.

Put the lobster on a plate, assemble the potatoes, and garnish with lime and available tropical fruits

garnish with papaya and other tropical fruits.

Recipe Pepperpot Soup

½ lb Salted Pig’s Tail
½ lb Stewing Beef
4 quarts Water
1 lb fresh Callaloo
or Kale
½ lb Yellow Yam, cubed
½ lb Coco, cubed
12 Okras, cut in pieces
1 Scotch Bonnet Pepper
1 Clove of Garlic
8 small Spinner Dumplings (see below)
4 stalks fresh Thyme, tied with string
2 Stalks Escallion or Green Onion, chopped
1 cup fresh Coconut Milk or ½ cup canned Coconut Milk
¼ lb Raw Shrimp (optional)

Spinners (long dumplings)Ingredients
1 cup Flour
pinch of Salt
1. Add enough cold water to make stiff dough
2. Form into small long dumplings

Recipe Jamaician Curry Goat


3 lbs Goat meat, chopped in cubes
2 tsp Salt
1 tsp Black pepper
5-6 Tbsp Curry powder
1 large Onion, sliced
4-6 cloves Garlic, minced
1 Scotch bonnet pepper, slice and discard seeds (handle with care)
4 Tbsp Cooking oil
4 cups boiling Water
1 large spring Thyme
1 medium Onion, chopped
3 medium Potatoes, each cut in 3 pieces
1 Tbsp Tomato ketchup

Season Meat
Mix together goat meat, salt, black pepper, 4 Tbsp curry powder, 1 large onion sliced, garlic, Scotch bonnet pepper.
Leave in the fridge overnight (or at least 5 hours) to marinate.


1. Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.

2. Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices.

3. Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium-Low and simmer for about 1

4. Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier

5. Add 2 cups of boiling water and bring to a boil

5. Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to taste

6. Add potatoes and tomato ketchup; simmer on low heat for 1/2 hour, or until the meat is falling off the bone

Jamaican Oxtail Stew

3 pounds oxtail
3 Tablespoon oil for frying
1 whole onion peeled and cut into slices
2 celery stalks cut into sliced
2 large Carrots peeled and cut into chunks
4 cups beef stock or water
4 stalk of fresh thyme ( or 1/4 tsp dry thyme)
1/4 tsp ground all spice
2 tablespoon tomato paste
1 can butter beans or lama beans
salt & pepper to taste
1 bay leaf
16 small flour dumplings ( recipe follows)

1) Clean Oxtail, remove excess fat and cut into medium pieces.( about 2-inch pieces)
I usually get this done by my butcher. Season lightly with salt and ground black pepper.
2) Add oil to a saucepan and brown oxtails on both sides lightly. Add all the other ingredients except the dumplings and beans to the saucepan.
3) Cover and simmer for about 2 hours until meat is tender. Add more stock if necessary’ Stir lightly. Add the dumplings and butter beans cook for another 15- 20 minutes. Adjust seasoning and serve hot.

Flour Dumplings
1 Cup all purpose flour
1/4 tsp salt
1/2 tablespoon sugar ( optional)
1 tablespoon butter
1/2 Cup water
Sift flour, salt and sugar in a bowl. Add butter enough water to form a stiff dough.
Knead on a floured surface until smooth.
Cut into 12- 16 pieces and form into balls by rolling in the palm of the hands and flatten lightly. Add to oxtail stew
1.Soak pig’s tails in cold water overnight and drain
2.Cook pig’s tail and stewing beef in 4 quarts of water until tender
3.Add callaloo and cook until soft, about 10 to 15 minutes
4.Remove callaloo from pot and, in a bowl, puree with a hand blender until smooth; pour back in pot
5.Bring soup to a boil and add yam, coco, okra, garlic, bell pepper
6.Tie stalks of thyme together with string. Add thyme and place the scotch bonnet pepper on top of the soup.
7.Add 8 to 10 spinner dumplings simmer cover until all the vegetables are tender
8.Add escallion and coconut milk to soup and stir
9.Remove scotch bonnet pepper and, if using, add shrimp and simmer until shrimp turn pink, about 2 to 3 minutes

Recipe Seasoned Rice


•8 oz Salted cod fish
•2 Tbsp Cooking oil
•8 oz Bacon, chopped
•1 med Onion chopped
•¼ each Red and Green bell pepper, chopped
•2 cups Jamaican pumpkin or butternut squash, cut in small chunks
•2 cups Cabbage, chopped
•2 cups Hot water
•1 tsp Hot pepper sauce
•1 Tbsp Ketchup
•Black pepper
•2 cups Long-Grain Rice

1.Soak salted cod for 4 hours in cold water to remove some of the salt. Drain and break or cut into small pieces; set aside
2.Heat oil in saucepan
3.Add bacon to pan and fry until lightly crisp; remove from pan and set aside
4.Add onion, tomato, and red and green bell peppers and stir fry for 1 min
5.Add pumpkin, cabbage and stir
6.Add hot water, bacon, salted cod, hot pepper sauce and ketchup; stir and season to taste with pepper and salt
7.Add rice and stir gently; bring everything to a boil then lower heat to minimum; cover and steam until rice is cooked. Note: A bit more water maybe needed depending on the rice used.
8.When rice is cooked fluff with fork and serve

6 ripe Mangoes, diced
1 1/2 cups chopped Red Onion
3/4 cup chopped fresh Cilantro
1/4 to 1/2 tsp Salt (to taste)
2 to 3 limes, juiced (to taste)
1 to 2 tsp Hot Pepper Sauce (optional)

1. Place diced mangoes, chopped red onion and chopped cilantro in a large bowl and mix togther
2. Stir in salt, fresh lime juice and hot sauce. Taste and adjust these ingredients to your preference
Serves 10

Recipe Jamaican Beef patties

For the pastry
2 Cups all purpose flour
1 tablespoon ground turmeric or annatto
1 teaspoon salt
½ cup or 1 stick butter
¾ cup cold water
Sift the flour, turmeric and salt in a bowl. Cut the butter into small pieces and add the flour mixture. Mix well with fingers until the mixture resembles course meal or breadcrumbs. Wrap dough in plastic and chill for 45 minutes to 1 hour

2 tablespoons butter or margarine
1 medium onion finely chopped
2 large garlic cloves finely chopped
1 hot pepper deseeded and chopped ( can use 2 teaspoon hot sauce)
1 sprig of thyme finely chopped
2 sprigs fresh chives finely chopped
2 sprigs fresh parsley finely chopped
2 large tomatoes finely chopped
2 large boneless Chicken breast cut into small cubes to make 2 cups ( or ground beef or fish)
1 teaspoon ground turmeric or annatto
1 teaspoon ground ginger
½ teaspoon ground cumin
1 teaspoon all spice
¼ cup chicken stock
Salt and pepper to taste
1 tablespoon brandy or rum
Heat the butter in a large sauce pan, cook the onion, garlic, hot pepper, thyme, chives, parsley and tomatoes until soft. Add the chicken and the remaining spices
Season with salt and pepper to taste. Add the stock and cook over medium heat for 15 minutes or until liquid is evaporated, Add the brandy and stir to combine. Remove from heat and cool.

2 egg yolks beaten together in a small bowl

Preheat the oven to 400 degrees, Roll out the pastry and cut into circles using a small saucer( about 8-12 inches).
Place 2 tablespoon of the filling on one side of the circle, brush the edge lightly with the egg yolk and fold the other side over so that the edges meet. Crimp edges together using a folk until edges are sealed. Place the patties on a greased baking sheet, brush tops with the beaten egg yolks. Bake in the oven for 35 minutes or until tops are golden.
Serve hot
Makes 6 large patties or 12 small.

Dessert Sweet Potato Pudding

5 pound(s) sweet Potato
3 cup(s) dark Sugar
1 cup(s) flour
1 teaspoon(s) cinnamon powder
1 tin Coconut Milk
5 cup(s) water
1/4 cup(s) Margarine melted
1 whole nutmeg, grated
1 teaspoon(s) salt
1 teaspoon(s) cinnamon powder
1 teaspoon(s) vanilla essence
1 tablespoon(s) white rum
1 tablespoon(s) lime juice

Peel cut and grate sweet potatoes and place in a large mixing bowl.

Add dark sugar, flour and raisins.

Combine Coconut Milk, mix well and add to the sweet potato mixture.

Add melted margarine,nutmeg,salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well.

Scrape mixture into a greased 10inch baking tin.

Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 – 1 3/4 hours.

Recipe Coconut Gizzard Mini Pies

Ingredients for filling:
1 cup water
1 ½ cups Grated coconut
1 ½ lb. brown sugar
¼ tsp. Grated nutmeg
1 oz. butter
Ingredients for pastry:
2 cups flour
shopping list

ice water
1 tsp. shortening
1 tbsp. butter
½ tsp. salt

Boil water and sugar together to make syrup (low heat)
Add the grated coconut and Nutmeg to the syrup.
Stir the ingredients so it does not thicken. Boil for 15 minutes
Add the butter
Stir ingredients for another 6 minutes. Be sure the butter is not visible in the filling.
Allow the filling to cool.

pastry dough
Sift flour and salt together.
Cut the butter and shortening in to small pieces, add to the flour along with the cold water.
Make into pastry (dough)
Place the pastry into a plastic wrapping or foil wrap.
Put the pastry in the fridge for 1/2 an hour.
Remove the pastry from the fridge
Use a rolling pin to roll the pastry on a cutting board to a 1/4 inch thickness. (Flour the board first)
Cut circles in the pastry using an 8-oz cup/glass. (You can also use a cookie cutter)
Cut 16 circles from it
Crimping (Pinch) each of the pastry circles to form a casing. It will be holder for the filling
Crimp in a uniform pattern as this will give the decorated effect.
Place the casings on a greased tray and part-bake in the oven (at about 350 degrees Fareinheit for 15 minutes)
Place the pasty on a greased baking sheet. Bake the dough pieces at 350 degrees F for 15 minutes
Remove it from the oven and then add the filling to the baked pastry. Bake the gizzadas for another 20 minute…
Remove them from the oven allow to cool