1. Scald fish and remove bones. Flake.
2. Chop onions finely and all other seasoning.
3. Mix seasonings with flour and baking powder.
4. Add flaked salt fish.
5. Add salt and enough water to make a soft mixture.
6. Beat mixture until smooth.
7. Drop by spoonfuls into hot oil and fry until brown in colour.

1. Peel, wash potatoes and cook in 2 pints of water until soft- then drain
2. Mash potatoes and add salt
3. Mix in the oil, garlic, onion and hot pepper.

Method 2:

1. heat oil, add onion and garlic and sauté until soft, but not burnt
2. add hot mixture to the mashed potatoes and hot pepper

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1. Mix flour, baking powder, salt and water and knead lightly
2. Set aside to relax, covered with a bowl or wet cloth
3. Boil potatoes in salt water until tender
4. Peel and mash potatoes well
5. Season with salt, black pepper, hot pepper and ground geera
6. Divide dough into 9 loyah (balls)
7. Flatten out balls into 4" circles and fill with potato
8. Wet one edge with water, fold over and seal, enclosing all potato
9. Fry in deep oil until golden brown
10. Drain on brown paper.

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1. Season ground beef, then brown in oil
2. Cover and stew for about ½ hr - then mince again finely
3. Sift flour, salt, baking powder and cornmeal together
4. Add butter and lard and mix thouroughly with fingertips until mixture resembles breadcrumbs
5. Add sufficient water to make a soft dough
6. Knead lightly, then cut into pieces the size of a golf ball, flatten to ¼ circles
7. Place about 1 tblsp of meat mixture on one half of the circle, dampen edge and fold over the other 1/2 of the circle. Squeeze edges together
8. Fry in hot oil until golden brown
9. Drain on brown paper and serve hot

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1. Combine the rum and the banana liqueur.
2. Gently heat - do not allow to come to a boil.
3. Melt the butter in a chafing dish and thoroughly blend in the brown sugar.
4. Add the bananas.
5. Sauté lightly.
6. Sprinkle the cinnamon over.
7. Lower the flame and pour the rum and banana liqueur mixture over the bananas.
8. Ignite carefully, basting the bananas with the flaming liquid.

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1. Sift all dry ingredients together
2. Add well-beaten bananas
3. Add sugar and bitters and beat again
4. Heat oil in a heavy pot
5. Drop banana batter into the hot oil by the spoonful and fry until golden brown.
6. Drain on kitchen paper towels

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1. Cream butter and sugar.
2. Add the eight eggs one at a time.
3. Add lemon essence, lime rind, almond essence and vanilla
4. Mix and sift dry ingredients.
5. Add gradually to creamed mixture.
6. Mix in fruit and browning.
7. Put in greased tins doubly lined with brown paper.
8. Bake at 250°F for 2-3 hours or until done.
9. Remove from oven and soak, while hot, with cherry brandy or rum with sherry.

1. Wash and dry all fruit.
2. Chop all large pieces of fruit.
3. Soak with ¾ cup of rum.
4. Store fruit in a covered glass jar for 3 weeks or more.
5. Heat 1 lb of sugar in a heavy bottom frying pan until melted.
6. Simmer until dark brown in colour.
7. Let cool.
8. Mix butter and ½ lb sugar until light and creamy.
9. Add beaten eggs, one at a time, then add soaked fruit and rum.
10. Mix well, then add the dark sugar caramel till you reach your desired darkness.
11. Add sifted flour with spices and baking powder.
12. Add chopped nuts and mix well.
13. Grease and line a cake pan with waxed paper.
14. Pour mixture into baking pan and bake in a slow oven at 300° F (150° C) for about 2-2 ½ hours.
15. Sprinkle additional rum over cake immediately after it is baked. Repeat a few times.
16. For best results let the cake remain in the pan, while you are sprinkling it with rum, for 3 days.

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1. Wash and soak saltfish, overnight if possible.
2. Strip into pices.
3. Hours afterwards, wash and squeeze in water.
4. Repeat to remove excess salt.
5. Squeeze to dry.
6. Shred with two forks.
7. Prepare at least 2 hours before use.
8. Add finely chopped onions,sweet peppers, hot pepper, tomato lemon juice and salad oil.
9. Toss to blend until oil is absorbed.
10. Do not refrigerate.

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1. Heat the oil in a fairly large pot until hot.
2. Add crab claws and fry for 3 mins. Remove and set aside.
3. Add dasheen bush and ochroes to the pot and stir to coat with oil.
4. Fry for 1 min.
5. Add salt, coconut and 8 cups of water and stir .Cover the pot and let it come to a boil then cook on med-low heat.
6. Cover the pot and let it come to a boil then cook on med-low heat.
7. Add the pepper by gently pushing it under with a spoon. take care not to burst the pepper when stirring.
8. Cook for 20 mins and drink rum or beer
9. Remove pepper
10. Swizzle , blend the calalloo until fairly thick and like a soup.
11. Add crab into the pot and let simmer for 15 mins.
12. Turn off the stove you are all done.
13. Serve with rice, stew chicken or beef , some provisions, salad etc

CALLALOO (2)

Ingredients:

12 dasheen leaves
¼ lb. Salt beef or ham bone
¼ lb. Salt pork
2 cups coconut milk
1 tbsp. butter
1 green pepper
2 crabs
8 ochroes
2 sprigs thyme
1 onion
4 chives
1 cup boiling water

Method:

1. Strip the stalks and midrib from the dasheen leaves and wash well.
2. Wash and cut up the ochroes and seasonings.
3. Soak and cut up the meat.
4. Scald and clean the crabs.
5. Put all the ingredients except the butter, into a pot with the boiling water and simmer until everything is soft.
6. Swizzle and add the butter.
7. Serve with rice.

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1. Combine sugar, 2 tablespoons water and lemon juice in saucepan.
2. Boil over medium heat for five minutes or until dark amber.
3. Turn off heat, carefully add ½ cup water; it may splatter.
4. Stir to dissolve caramel.
5. Whisk eggs and milk into bowl.
6. Stir into caramel mixture.
7. Cook over medium-heat for 12 - 15 minutes until thickened enough to coat spoon. Immediately strain into clean bowl.
8. Stir in vanilla, nutmeg and salt.
9. Refrigerate, covered, until chilled.

1. Beat together cream and confectioner's sugar in small bowl until soft peaks form.
2. Pour egg mixture into serving bowl.
3. Fold in whipped cream.
4. Garnish with nutmeg and almonds if desired.

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1. Grate cassava, coconut and pumpkin and mix together
2. Add balance of ingredients and mix well adding water to bind
3. Place in a greased pan and bake for 1 hour at 350°

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1. Add yogurt to flour and mix in well.
2. Add enough water to make a soft dough.
3. Knead well with palm of the hand.
4. Divide the dough into small pieces the size of a tennis ball.
5. Roll each ball in the palm, of the hand, using both palms to pat the dough.
6. Set aside.
7. Heat tawa.
8. Roll out the dough into 4-5 inch circles, on a floured board.
9. Place on the hot tawa and when the top side starts to bubble, turn over and the other side to cook for about 15-20 seconds.
10. Hold this chapati over an open medium-low flame and turn over to allow the entire chapati to fluff up.
11. Brush each side with a little ghee and serve hot.

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1. Remove chicken skin and bone, cut meat in small pieces, season with salt, bl peppper and crushed garlic
2. Cut all vegetables in thin strips
3. Cook chicken in oil until cooked but not brown, add carrots and cauliflower, cover and cook 3 mins. Vegetables should be tender.
4. Add soy sauce to taste
5. If bean sprouts are to be used add at the end and steam 2 mins. on top of the mixture
6. Noodles: Boil until tender in salted water, drain, cool then fry in hot oil until crisp.
7. Drain. Serve with chicken and vegetables. Serves six.

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1. Wash and skin chicken, discard giblets.
2. Prick it all over with a sharp kitchen knife.
3. Mix lemon juice and salt. Rub them into chicken and leave for half an hour.
4. Mix paprika, cumin, coriander, ginger, salt, garlic, yogurt and oil.
5. Rub chicken thoroughly inside and outside with this marinade.
6. Marinate for 6-8 hours.
7. Set oven at 500°.
8. Remove the extra spices and put chicken on the middle shelf of the pre-heated oven.
9. Put a baking tray on the bottom shelf.
10. Roast for 25 minutes.
11. Fry caraway seeds on a dry frying pan for 2-3 minutes till you can smell the aroma. Grind them on a dry kitchen table top with a rolling pin.
12. Mix this powder with lemon juice and a few drops of red colouring.
13. Take out chicken. Rub it with this paste and roast it for 10 minutes more.
14. Serve.

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1. Wash wings with lime, rinse and pat dry.
2. Cut into pieces at joints and discard wing tips.
3. Combine remaining ingredients for sauce.
4. Pour sauce over wings in bowl and marinate in refrigerator overnight.
5. Turn wings in marinade once or twice.
6. Pour sauce over wings.
7. Bake in 325° oven for 90 minutes.
8. Spread wings in 9 x 13 baking pan. Do not overlap.
9. Delicious as an appetizer, but also good as a main course with fried rice and/or chow mein.

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1. Mix sugar and cocoa, stir until sugar is coated with cocoa and no lumps of cocoa remain.
2. Add all the other ingredients, place over a medium heat and stir until sugar dissolves making sure that the mixture does not boil before sugar dissolves.
3. Continue to cook gently, stirring occasionally until thick and the mixture leaves the pan.
4. Pour into a buttered tin and cut into squares when cool.

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1. Sift flour, salt and baking powder into a bowl.
2. Rub in the fat, then stir in sugar and grated coconut.
3. Add water, and mix into a firm dough.
4. Turn out onto floured board, knead lightly, shape into a ball and leave covered for 15-20 minutes.
5. Press into the center and using a rolling pin, roll into a circular shape about ¾" thick.
6. Heat oven to 350°.
7. Decorate the dough with fork or knife marks.
8. Put onto a flat, greased baking sheet and bake till brown for about 20-30 minutes.
9. Remove from oven.
10. Cut into desired shape 2-3 inches wide.
11. Serve hot, attractively arranged on a flat dish.

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1. Cook the meat in water with the onion, salt and pepper.
2. Grate the coconut. Pour hot water over the grated coconut and let it stand for 15 - 20 minutes.
3. Squeeze to remove the milk from the coconut.
4. Strain the coconut, put the liquid in a pot and bring to a boil.
5. Add the rice and cook for ten minutes.
6. Add the cooked meat, curry, thyme and tomatoes which should be chopped into small pieces.
7. Cook for another ten minutes or until the liquid is absorbed.
8. Serve hot.

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1. Season coconut cream with a little sugar, salt,and crushed garlic
2. Season shrimp with salt, black pepper, crushed garlic, crushed ginger root
3. Mince onion
4. Cut tomato in small cubes
5. Melt butter in heavy skillet and add onion and tomato cubes and sauté for about 2 mins.
6. Add shrimp and cook for a further 3 mins.
7. Add coconut cream mixture to barely cover shrimp and add a few drops of tabasco sauce - sauté for 2 an additional 2 mins.
8. Add the Trini rum and the lime juice - stir
9. Garnish with cut up chive

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1. Melt margarine, allow to become cold.
2. Heavily grease loaf tins (using margarine or lard).
3. Mix and sift dry ingredients, add sugar and fruit, blend evenly, add coconut, stir well.
4. Make a well in the middle, whip eggs, add milk, essence and cooled melted margarine, stir and when all ingredients are well mixed pour into well of the coconut mixture and stir with a spoon.
5. Mixture must be stiff. Don't knead the mixture, or use your hands for mixing as a stiff bread will be the result. The mixing must be done entirely with a spoon and assisted with another spoon for the pouring of the mixture into the prepared loaf tins and bake in preheated oven at 150° C for approximately 1 hour, or until skewer comes out clean when tested.

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1. Clean, peel and pound well 2 lbs of conch meat.
2. Rub meat with ½ cup white wine vinegar.
3. Cut the conch into bite size pieces and hold on the side.
4. Sauté in three tablespoons of butter with finely chopped onion and green pepper
5. Add 2 tomatoes, peeled and chopped and 2 chicken bouillon cubes
6. Dissolved in ½ cup of water.
7. Add dash of hot sauce or minced hot pepper
8. Add 1 Tbs. Maggi seasoning
9. Simmer the stew about 20 minutes.
10. Add conch, cover and continue to cook until meat is tender, about 10 minutes.
11. Season to taste.

1. Put conch through food grinder or food processor.
2. Add onion, celery, red and green pepper and mix with conch, adding salt and egg.
3. Mix well.
4. Mix together cornmeal, flour and baking powder.
5. Add conch mixture. Mixture should be thick.
6. Add buttermilk and hot sauce.
7. Drop by heaping tablespoon into deep oil until light brown.
8. Drain. Serve with mayonnaise and lime juice.

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1. Grate coconut, pumpkin and sweet potato.
2. Mix in sugar, liquids and spices.
3. Add raisins and flour last and combine well.
4. Melt shortening before adding with milk, etc.
5. Fold a few tablespoons of the mixture in steamed plantain leaves.
6. Cut in squares about 8 inches wide.
7. Steam conkies on a rack over boiling water in a large pot or in a steamer until they are firm and cooked.

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1. Grate coconut and pour boiling water over it. Let stand until cool.
2. Strain and squeeze out milk. Set aside.
3. Slice ochroes, boil in liquid until soft, and add corn meal (mix in a little water). Stir until it forms a stiff ball.
4. Cook over slow fire.
5. When coo-coo is stiff and can hold a peak, pour into a buttered dish and shake in a circular motion, it will form a ball which you can slice and serve.

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1. Scald, scrape and thoroughly clean the cow heel.
2. Cut it up and put to boil in salted water. Skim and add chopped seasonings.
3. Pressure cook or boil until tender.
4. Reduce the heat to simmering point.
5. Peel, wash and dice the vegetables.
6. Remove the meat from the bone, cut into neat pieces and return to the soup along with the prepared vegetables, except the pumpkin.
7. Simmer the soup again until vegetables are soft -- about 30 minutes.
8. Add the pumpkin about 5 minutes before the soup is finished.
9. Add parsley and a few drops of lime juice, and grated nutmeg just before serving.

1. Scald, scrape, and thoroughly clean cow-heel. Cut it up and put to boil in salted water.
2. Skim water and add chopped seasonings.
3. Simmer gently for 6 to 7 hours, or to save fuel and time, use a pressure cooker.
4. Peel, wash and dice vegetables.
5. Remove meat from bone, cut into neat pieces, and return to soup with prepared vegetables and sago.
6. Boil soup again until vegetable are soft, about 30 minutes.
7. Add parsley, a few drops of lime juice, and grated nutmeg just before serving.

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1. Make coconut milk in blender with hot water.
2. Clean crabs with lime and season well.
3. Chop vegetables.
4. Put oil and butter in pot. Add curry powder and stir for 8 minutes.
5. Add crabs and sauté. Add coconut milk, rice, salt, bitters, carrots, tomatoes, onions and black pepper.
6. Also add whole pepper if desired.
7. Cook slowly, over low heat. Cover loosely.

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1. Crumble 3 oz of the shortening in the flour using finger tips until it resembles coarse bread crumbs.
2. Mix in the salt and sugar and make a dough with the water and lime juice mixture.
3. Do not over-knead, just enough to form a dough.
4. Let it rest for 20 mins.
5. Dust board or table top with just enough flour to prevent sticking.
6. Open dough with finger tips in an oblong shape about 12 inches x 7 inches on table top or board.
7. Spread the balance of the shortening (9oz) evenly on 2/3 of the dough.
8. Starting at one end, fold the blank 1/3 over ½ of the other part of the dough, then fold that over the other half. Altogether 2 folds.
9. Roll out pastry with a pin to about ½"  thickness, maintaining the oblong shape at all times.
10. Fold again the same way and roll again.
11. Let it rest for another 20 mins.
12. Roll and fold again two more times and rest for 20 mins.
13. Roll and fold again one more time. That will make 5 rolls and folds - (2 + 2 + 1).
14. Let pastry rest overnight in a chiller.

1. Mix the above ingredients together.
2. Cut pastry in two strips, lengthways - (about 18 inches x 7 inches each).
3. Spread currants evenly over each strip, except for a 1 inch edge, closer to you.
4. Wet that skirt with a little water, using a pastry brush (or just by dipping your finger in a little water).
5. Roll from far end towards you in 1 inch folds. The wet end will keep it stuck.
6. Place rolls on a greased baking sheet with sealed end resting on the sheet. Brush with egg wash or water.
7. Punch about 5 holes, approx. 3 inches apart.
8. Skewer top center of each stick. Bake at 350° for 45 mins. or until done.

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1. Finely chop onions, ginger root and garlic, remove stalks and seeds from chili peppers and chop finely too
2. Heat oil in heavy pot, add the chopped ingredients and stir fry until light brown
3. Add curry powder and continue frying for a few min more ( may have to add a little water so that the spices will not burn )
4. Add meat and continue stirring until it is well browned and coated with the spice mixture
5. Add salt and pepper to taste and continue stirring
6. Add coconut milk, stir thoroughly, then reduce heat and cover pot.
7. Cook on low until meat is tender ( about 1¼ hours ).
8. Adjust seasonings, if necessary.
9. Serve with plain boiled rice and Mango Chutney.

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1. Wash and cut meat into bite-sized pieces.
2. Leave in the bones as they add flavour and become chewable after cooking.
3. Combine seasoning ingredients and rub into meat.
4. Cover and marinate 1½ hours or overnight.
5. Boil water in heavy saucepan
6. Add goat meat and seasonings and marinade, stir.
7. Cover pot and cook slowly over medium heat, stir occasionally.
8. Continue to simmer for at least 1-2 hours or until meat is tender and easily separated from bones.
9. Add more water if necessary.
10. Remove bay leaves before serving.
11. Serve over rice.

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1. Heat the oil in a heavy bottomed pot or iron pot
2. Add onion and garlic and sauté until soft but not brown
3. Add curry powder and fry for about 1 minute
4. Add ½ cup of water and continue cooking until mixture has thickened
5. Add potatoes and mix well with the curry
6. Add tomato, salt and pepper and cook a few minutes more
7. Add water to cover, lower heat and cook potatoes until soft, adjust seasoning to taste

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1. Rinse chicken wings and pat dry. Cut chicken wings apart at both joints.
2. In large bowl, add wings to coconut milk, and stir well.
3. Cover and refrigerate for 2-3 hours.
4. In another bowl, combine potato mix and curry powder.
5. Stir chicken to moisten well.
6. Drain briefly, one at a time, and roll on potato mixture to coat completely.
7. Place wings in well-greased baking pans.
8. Combine melted margarine and garlic; pour over chicken.
9. Bake uncovered in 375° F oven for about 45 minutes or until well browned.
10. Serve hot.

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1. Remove the skins from the cardamoms and discard.
2. Heat the coriander, cumin, mustard and fenugreek seeds in a heavy frying pan for about 5 minutes.
3. Grind in a blender, adding the peppercorns and cloves slowly.
4. Mix in the turmeric, then store in an air-tight jar.

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1. Sift flour and baking powder
2. Add salt and mix in thoroughly
3. Make into a soft dough using the water
4. Work in 2 teaspoons vegetable oil into the dough
5. Leave to rest for 30 to 45 minutes
6. Cut dough into 8 to 10 equal pieces and shape into balls
7. Leave to rest for another 15 minutes
8. Flatten two balls, each to about 3 inches in diameter
9. Dust flour on one side of one and paste oil on the other.
10. Do the same with the other ball
11. Join the two (like two slices of bread when making a sandwich), placing the side with the flour against the side with the oil
12. In the meantime start the fire and get the 'tawa' hot
13. Roll out the dough to about 7 inches in diameter
14. Place on hot 'tawa' and cook on both sides, basting a little vegetable oil on both sides
15. Cook until light brown
16. Remove from 'tawa' and split open
17. Keep bakes hot by placing in a damp dish cloth in an insulated container.
18. Serve hot.

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1. In a large bowl combine the flour, salt, saffron and gheera.
2. In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
3. To the flour, add the yeast mixture and enough water to make a slightly firm dough.
4. Mix well, cover with a damp cloth and allow to rise for 1½ hours.
5. For the filling, heat the oil in a heavy skillet, add onion, garlic and 1½ tablespoon of curry powder mixed with ¼ cup water.
6. Sauté for a few minutes.
7. Add the channa, stir to coat well and cook for five minutes.
8. Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft.
9. When the channa is finished it should be moist and soft.
10. Season to taste with salt if desired.
11. For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
12. To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.
13. Use water to moisten palms of your hands if the dough is sticking to them.
14. Fry the baras in hot oil, turn once and drain on brown paper.
15. When all are cooked, fill with channa by placing 2 tablespoons of the cooked filling on each bara, covering with another to form a sandwich.
16. Serve with pepper sauce or mango chutney.

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1. Sift the flour and baking powder into a mixing bowl.
2. Rub in the margarine or ghee
3. Using water, mix into a soft but not sticky dough
4. Leave to stand for about 10 minutes.
5. Cut into 8 pieces.
6. Roll each piece out thinly on a floured board.
7. Spread oil evenly over the surface and sprinkle lightly with a pinch of flour.
8. Fold in layers round or square so as to trap air.
9. Leave to stand 10 minutes or longer if desired.

1. The peas should be soaked overnight and boiled with the saffron until barely soft.
2. Parch the geerah in a frying pan.
3. Add the onion, garlic, salt, and peas.
4. Grind or mash well.
5. Place 2 or 3 tablespoons of this mixture in a hole made by the finger in the top of each of the roti balls.(Or roll the roti out to about ¼ inch thick, place 2 or 3 tablespoons of the dhal mixture in the centre, and form into balls again).
6. Roll out filled ball very thinly
7. Place on hot greased baking stone.
8. Cook on one side, turn over and grease
9. Turn over again and grease
10. Cook until nicely browned and puffy, which will take about 10 minutes

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1. Clean and season fish with garlic, salt, pepper, lime juice and seasoning
2. Peel vegetables and cut into bite size pieces
3. Cover with just enough water and boil
4. When half-cooked, add macaroni and when almost finished, add fish and butter to taste
5. Add water to make desired broth
6. Season to taste with salt and lime juice

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1. Clean the ginger and cut into small chunks.
2. Grate the ginger, or use a food processor to mince using a little of the water.
3. Put grated ginger and water into a large glass jar and cover loosely.
4. Store in a cool place for at least 24 (to 48) hours.
5. Strain carefully and sweeten. Brown sugar gives it a dark colour. White sugar will give you a lighter coloured "beer".
6. Bottle and refrigerate.
7. If there is further sedimentation, pour off the ginger beer carefully.
8. Serve over crushed ice.

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1. Boil and peel the green figs. Mash.
2. Heat milk, add seasonings.
3. Beat eggs.
4. Add milk and seasonings to green figs and then add beaten eggs.
5. Mix together. Add cheese.
6. Put into greased baking dish and add some more grated cheese on the top.
7. Bake for thirty minutes at 350°F.
8. Serve immediately.

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1. Make sure Guavas are firm and not damaged
2. Peel and remove seeds
3. Pass guava flesh through a fine sieve to remove the seeds
4. Put guava pulp, sugar and spice in a heavy skillet ( use pot with a heavy bottom) and cook on high until mixture starts to jump, stirring once in a while
5. Reduce heat and cook mixture , stirring all the time with an up and over motion until mixture is thick and separates easily from the bottom and sides of the pot, leaving the pot clean.
6. Test by putting a drop of the mixture on a saucer. It should form a ball that can be rolled around
7. Pour Guava cheese in a greased glass dish and let it cool.
8. When cool, cut into small squares

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1. Mix together the flour and yeast
2. Dissolve sugar and salt in the water
3. Add water mixture and shortening to the flour
4. Mix and knead dough properly
5. Let stand for 30 minutes
6. Make into 16 buns and place them on baking trays 3 inches apart from each other
7. Let it sit for one hour
8. Bake at 375° for 20 to 25 minutes.

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1. Boil papaw until tender, add all other ingredients and simmer for 10 minutes.
2. Cool and store in jars.

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1. Sieve flour, add yoghurt, food colouring and water to make a thick batter to the consistency of thick cream
2. Cover and leave in a warm place overnight
3. Next day , boil sugar, water, cardamoms and cloves for about 10 mins to make a thick syrup - set aside in a warm place
4. Beat the batter from the night before again.
5. Fill a frying pan with oil and heat near boiling
6. Put batter in an icing bag- plug hole with your finger
7. Hold bag over hot oil, remove finger and let batter drip into the hot oil in shapes of the figure 8, spirals, double circles etc.
8. Fry until golden brown ( about 1 min ), on both sides- do not let them get too dark
9. Remove fried jalebis from oil, drain on paper towels
10. Immerse in the warm syrup, allowing them to soak well, about 5 mins- Outside of jalebis should remain crisp, so don't soak too long-
11. Remove from syrup, drain well and place on serving dish

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1. Sift the flour and salt into a large bowl.
2. Cut in the shortening and margarine until crumbly.
3. Add the cold water to make a stiff dough.
4. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick.
5. Cut out 8 inch circles.
6. Cover with wax paper or damp cloth until ready to use.
7. In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet Pepper until they become limp.
8. Add the ground beef, salt, pepper, curry powder and thyme and mix well.
9. Brown the meat for about 10 minutes, stirring occasionaly.
10. Add the breadcrumbs and stock and combine all the ingredients well.
11. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.
12. When all the liquids have been absorbed, the filling is ready.
13. It should be moist but not watery.
14. Remove the skillet from the stove and preheat oven to 400° F.
15. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.
16. Moisten the edges of the dough with water and fold the dough circle over the meat filling.
17. Pinch the edges closed with a fork.
18. Lightly brush the pastry with a mixture of the egg and water.
19. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.
20. Yield: 10 patties.

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1. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
2. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
3. Add the Scotch bonnet pepper, onion, and green onions and mix well.
4. Add the chicken breasts
5. Cover and marinate for at least 1 hour, longer if possible.
6. Preheat an outdoor grill.
7. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
8. While grilling, baste with the marinade.

JERK SEASONING(BASIC)

Ingredients:

2 ounces Jamaican pimento, (allspice) crushed
¼ teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
12 scallions, cleaned and chopped
6 Scotch Bonnet peppers, halved with seeds OR
12 jalapeno peppers, halved with seeds
½ cup red wine vinegar
2 tablespoons vegetable oil
1 tablespoon salt
1 teaspoon fresh ground black pepper
2 tablespoons soy sauce
hot pepper sauce, (optional)

Method:

1. Combine all the ingredients in a blender or food processor, adding hot pepper sauce to taste.
2. Process to liquefy for 1 minute.
3. Pour into a jar and refrigerate until ready to use.

1. Mix together all the ingredients.
2. Store leftovers in a tightly closed glass jar.
3. It will keep its pungency for over a month.

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1. Mix all above ingredients and form small balls and flatten
2. Heat up oil for deep-frying and fry bakes, a few at a time, until light brown
3. Serve with e.g. Saltfish Bouljol

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1. Put flour into bowl, add butter, milk, elichee and mix.
2. Put enough water to make a smooth mixture.
3. Make into several balls and roll out with rolling pin.
4. Cut into small oval shapes and fry in oil until crisp.
5. Drain on paper towels.
6. Add ½ litre of water and sugar and bring to a boil.
7. When all kurma have been fried add syrup and briskly turn until sugar turns white and coats the kurma.
8. Store in a covered container until use.

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1. Put split peas powder into large bowl.
2. Mix with water until a soft batter.
3. Drop mixture into hot oil with a tablespoon and allow to fry until golden brown.
4. Mince fried batter until very fine, then put in bowl with milk, ghee, ginger, elichee.
5. Mix thoroughly.
6. Put ½ litre of water and sugar into a large pot and bring to boil.
7. Add syrup to mixture.
8. Roll into little balls and allow to dry.

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1. Preheat oven to 375°
2. Bring a lage pot of salted water to the boil and add macaroni.
3. Boil until al dente and strain with running cold water ( this will stop the macaroni from continuing to cook and getting too soft )
4. Grease an ovenproof baking dish
5. Prepare a white sauce by melting about 2-3 tblsp butter in a saucepan, adding 2 tblsps. flour until the mixture forms into a ball ( do not let it get brown).
6. Quickly add alternatively, evaporated milk and prepared stock until it forms a smooth white sauce.
7. Add a little salt and white pepper to taste and the grated cheese ( the amount of cheese varies to your taste)
8. Put macaroni into the prepared baking dish,
9. Pour white sauce over it and top with more grated cheese.
10. Bake in pre-heated oven for about 40 mins, or until light brown on top.

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1. Put all ingredients in an electric blender (grate mango if preferred)
2. Process at puree for a few seconds
3. Serve as a dip for pulourie, bara,and sahina

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1. Peel and grate mangoes
2. Squeeze some liquid from mangoes
3. Spread out on a flat surface and dry for 1 day or leave in an oven on low heat for a few hours
4. Mince garlic and peppers together
5. Combine grated mango, garlic, pepper, anchar massala and salt
6. Blend in mustard oil and bottle in sterilized bottles

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1. Put all ingredients in a pot and boil for 5 mins.
2. Remove from heat and cool
3. Strain liquid
4. Add water to desired strength and sugar to taste.
5. Serve with ice cubes and a dash of Angostura Bitters

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1. In a large casserole dish which has been greased, place a layer of melongene thinly sliced and unpeeled which has been previously rubbed with a mixture of the oil, garlic, salt and seasoning.
2. Pour over this layer a liberal amount of the mushrooms and cover with grated cheese and onion rings on the top of this, place a layer of Patchoi ( which has been chopped) and cover with remaining slices of melongene.
3. Repeat procedure with remaining mushrooms and cheese.
4. Bake for approximately thirty five minutes at 350° F.

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1. Soak salt fish overnight in cold water.
2. Drain and flake.
3. Peel the breadfruit and remove the core.
4. In a saucepan, put alternate layers of breadfruit and salt fish.
5. Add hot pepper, thyme, celery, coconut milk and chive.
6. Cover tightly and boil.
7. Reduce heat and simmer for about 50 minutes until cooked and tender.
8. Remove herbs before serving and add salt.

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1. Sift flour, baking powder and salt.
2. Add enough water to form a smooth soft dough.
3. Knead well and leave for ½ hour covered with a damp cloth.
4. Knead for second time and divide into four balls (loyah).
5. Flour board and roll out dough to size 8" or 9" as desired, then spread with ghee and sprinkle with flour.
6. Cut dough from centre to edge, roll tightly into a cone shape, press peak of cone into centre and flatten.
7. Leave again for 30 min. Sprinkle flour on board and roll out very thin with rolling pin.
8. Bake on a moderately hot bake stone (tawah) coating dough with oil on both sides as it cooks.
9. Turn on both sides and cook about ½ mins. each side.
10. Remove from baking stone and hit with wooden pallette until flaky or wrap in clean cloth and mash up. Often called "Buss-up-Shot."

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1. Put ghee into a large pot and heat until melted.
2. Add flour to ghee and stir over a low heat until mixture turns light brown.
3. In another pot put ½ litre of water and add sugar.
4. Add hot syrup to flour mixture.
5. Add raisins, ginger, elichee and allow to cook for a few more minutes.

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1. Put cornmeal into mixing bowl, add chopped butter, oil and seasonings.
2. Pour in boiling water, and quickly blend using a round-edged knife. (Test between fingers; when pressed together, it must be smooth not sticky.)

Ingredients For Beef filling:

2 lb lean meat, finely cut or minced
6 red and green cooking peppers cut into small pieces
1 clove garlic
2 tsp. Worcestershire sauce
Tomato ketchup to your taste
1 lb capers
2 lb. raisins plus 2 tbsp for chopping
3 onions chopped finely
Spanish thyme
French thyme
Basil
8 olives
banana leaves/aluminum foil

Vegetarian filling:

1.5 - 2 lbs lentils
1 cup breadcrumbs
2 tbsp raisins
12 olives
2 carrots
3 pimentos
1 sprig celery

Method:

1. Heat oil, add garlic. When pale brown, remove garlic.
2. Add meat and saute until light brown.
3. Add chopped onions, tomato ketchup and Worcestershire sauce.
4. Simmer on low heat for about five minutes.
5. Add herbs, chopped olives, capers, raisins, cooking peppers and simmer on low heat, until meat is tender and flavour is developed. Stock may be used at this stage and cooking continued at low heat.
6. Filling should be tender and moist.
7. Prepare banana leaves. Wilt in boiling water, or over a flame.
8. Wipe leaves dry and cut in squares.
9. Rub the leaves/foil with oil. Make sure leaves are well oiled before putting on corn.
10. Spread a small ball of corn on the leaf. Pat down.
11. Place a square of wet muslin over the corn mixture and roll out thinly, using a rolling pin or pastelle press.
12. Put about a tablespoon of meat filling in the center adding some raisins, a bit of olives and capers.
13. Fold half of leaf over, bringing with it the flattered corn mixture. Fold over the other half to cover.
14. Now fold leaf to make a parcel.
15. Place into another leaf of opposite grain or if using foil, omit the second leaf covering.
16. Tightly fold over the ends, if foil is used.
17. If leaves are used, tie and put into boiling water, with a little salt and sugar to taste. Cook for one and a half hours.
18. Drain immediately and place pastelles on a flat surface. When pastelles are cold, they remain in whatever shape they were put.

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1. Cut up the chicken in bite size pieces
2. wash with either lime, lemon or vinegar
3. drain as much water as possible.
4. add all the seasoning
5. mix well with your hands
6. let sit for at least 1 hour but longer the better. i
7. f overnight then refrigerate.
8. heat the oil over med-high heat until very hot.
9. add sugar and watch very carefully keeping the meat, pot spoon, pot cover or splatter screen handy.
10. when the sugar is very dark brown (caramelized) add the meat carefully and stir to brown all pieces.
11. try to squeeze out any liquid in the bowl to avoid a big splash and to allow the meat to fry rather than boil
12. turn the heat to med-low and let it fry for about 5 mins., turning frequently.
13. wash the rice and add to the meat and stir fry this for about 1 min.
14. add the rest of the ingredients and fry for another minute.
15. add 3 cups of water and bring the pot to a boil.
16. turn heat down to low and cook covered.
17. check the pot after about 8-10 mins.
18. turn and add a little water if necessary
19. when the rice is tender remove cover and turn the heat off.
20. let it sit for a few minutes and stir it up a little to dry out.
21. Serve with the usual slice cucumbers, tomatoes, lettuce,cress etc.

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1. Combine sugar and syrup in 3 quart saucepan.
2. Stir until sugar dissolves.
3. Cook to 300° F then add peanuts.
4. Cook until temperature reaches 300° F again.
5. Remove from heat, add vanilla, water and soda.
6. Pour into well buttered cookie sheets (2).
7. Spread out evenly with spatula.
8. Cool, then break into small pieces.

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1. Heat oil - Add sugar, and heat until black, (or use caramel browning).
2. Add seasoned chicken.
3. Stir and cook for 10 minutes in covered saucepan over low heat.
4. Add onions, celery, finely chopped garlic, tomatoes and rice. Stir.
5. Add water, soy sauce and hot pepper (whole). Bring to a boil.
6. Covered saucepan for leave to cook, about forty minutes.
7. Serve with chutney, pepper sauce and other condiments.

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1. Simmer the meats in 6 cups of water in a large pot, covered, for 1 hour.
2. Boil the callaloo in another pot , with 2 cups of water, until tender then puree.
3. Add onions, garlic, hot pepper, yam, eddoes, salt and pepper to the beef mixture.
4. Simmer until the veges are soft and cooked, the soup should look a little thick.
5. Sauté the okras in butter, until tender, then add to soup with shrimp and coconut cream.
6. Add the callaloo mixture to the soup then cook for 5 minutes.
7. Serve.

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1. Mix split peas powder with all ingredients except water.
2. Add enough water to make a thick batter.
3. Heat oil in heavy pot.
4. Drop batter, a teaspoon at a time into the hot oil, and let cook until brown.
5. Drain and test one for salt and dryness. If too dry add a little water to the batter.
6. Serve with a spicy chutney or a peppery tamarind sauce.

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1. In a blender blend together, in batches if necessary, the cream of coconut, the pineapple juice, and the rum.
2. Transfer the punch to a large pitcher.
3. Stir in the ice cubes and garnish the punch with the pineapple wedge.
4. Garnish each drink with a pineapple wedge.
5. This recipe makes about 6 ½ cups.

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1. Rub chicken pieces with lime juice and marinate for 1 hour
2. Then season chicken with salt and pepper and fry in oil until browned
3. Reduce heat, cover pan with a tight fitting lid and cook for 10 minutes
4. Add raisins, rum, tabasco sauce and tomatoes
5. Cover and bring to the boil, reduce heat and simmer for about 20 to 25 mins.
6. While chicken is cooking, fry pineapple in butter and brown sugar until golden brown

1. Sauté onion in oil until soft
2. Add rice, salt, saffron and water( or stock)
3. Bring to the boil, then reduce heat to simmering
4. Cover pot tightly with lid and boil rice for about 20 mins.

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1. Beat eggs with lime peel.
2. Add condensed milk gradually; then evaporated milk.
3. To the mixture add bitters and rum.
4. Sprinkle with freshly grated nutmeg.
5. Bottle.
6. Serve over crushed ice.

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1. Sift flour, add baking powder and salt.
2. Add water all at once, mix and knead into a soft dough.
3. Allow to relax for ½ hour.
4. Boil patatoes in skins until tender then peel and mash to prevent lumps.
5. Add finely chopped onions, salt, bl.pepper, butter and minced garlic; fried in butter to tatse.
6. Add powered geera, mix well.
7. Divide dough into six portions, roll each portioninto a ball then flatten in the palm of the hand and cup it.
8. Put a portion of the potato mixture in the centre, fold the dough over to cover the potato filling and seal, reshape into a ball.
9. Allow to relax on a lightly floured board covered with a damp cloth for 10-15 min.
10. Roll out roti as thin as possible without bursting the dough (keep the board lightly floured)
11. Cook on a hot greased tawah.
12. Press down edges and centre, turn over and brush with cooking oil or butter.
13. Cook until light brown and dough is cooked
14. Use about 4 oz of grated cheese in the ingredients for a variation that kids love.

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1. Preheat oven to 350°
2. Grease 2 loaf pans
3. Mix dry ingredients into a large bowl
4. Add nuts and stir well
5. Make a well in the centre and add eggs, mashed pumpkin and shortening
6. Stir until moistened
7. Pour into loaf pans and bake 45-50 mins or until done

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1. Cream butter and sugar.
2. Add egg, then flour, baking powder, vanilla essence.
3. Add currants last.
4. Grease and flour baking tin, drop with teaspoon in high mounds.
5. Bake in hot oven for 15 - 20 minutes. Makes about 26 cakes.

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1. Mix all ingredients, except for bitters and nutmeg and serve over ice
2. Add a dash of Angostura and sprinkle with nutmeg
3. Garnish glass with slice of lime or orange and a maraschino cherry

1. Combine orange, pineapple, grapefruit and lime juices
2. Sweeten to taste with honey and chill for a few hours
3. Just before serving stir in ginger ale, rum, pineapple pieces and melon balls.
4. Garnish with lime or orange slices, serve over crushed ice

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1. Preheat oven to 350° Fareinheit.
2. Butter and flour 12-cup Bundt pan.
3. Toss raisins with 2 tablespoons flour in small bowl.
4. Combine remaining flour, baking powder and salt in medium bowl.
5. Using electric mixer, beat butter in large bowl until light.
6. Add 1 ¾ cups sugar and beat until fluffy.
7. Adding eggs 2 at a time, beat after each addition until well blended.
8. Beat in 6 tablespoons rum and vanilla.
9. Mix in flour mixture, fold in raisin mixture and spoon batter into prepared pan.
10. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour.
11. Cool in pan on rack 10 minutes.
12. Turn out cake onto rack and cool completely.
13. Stir powdered sugar and 1 tablespoon rum in bowl until smooth; mix in cream and spoon over cake.
14. Let stand until glaze is set, about 30 minutes.
15. This recipe makes 12 servings.

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1. Mix dry ingredients together in a bowl.
2. Add water gradually, mixing until soft and pliable into a smooth dough.
3. Knead well and place on floured board.
4. Cover with damp cloth and leave for ½ hour.
5. Divide dough into four pieces and shape into round balls.
6. Roll ball of dough on floured board into a flat round shape, ½ inch thick.
7. Place on tawa, pulling outer edges.
8. Cook on moderately hot tawa until dough becomes brown and rises.
9. Turn to other side and cook.

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1. Wash and clean bush ( dasheen, spinach), remove hard parts, peel stalks, cut up very fine
2. Mix flour, Dhal, salt and saffron powder ( to taste ), onion and Geera, garlic and dissolved yeast mixture
3. Add bush and mix thoroughly
4. Add water and mix to a soft-sticky consistency
5. Leave to rise for no more than one hour
6. Wet your fingers and take about 1 tablespoon of the mixture at a time
7. Flatten and deep-fry in hot oil until golden-brown
8. Take out with slotted spoon and drain on kitchen towel paper
9. Serve with Mango Chutney Dip

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1. Mix together all ingredients for the filling and set aside.
2. Sift flour and salt together and rub in 2 tbsp ghee.
3. Divide dough into small balls, to get approximately 21 pieces.
4. Roll 3 of the balls into large thin rounds, paste with ghee, and place on top of each other.
5. Heat heavy bottomed frying pan and heat the three balls packed one on top the other in this fry pan.
6. Turn over and heat on the other side.
7. Complete all the dough like this.
8. When done, cut the heated rounds into long strips about 4cm wide and 10 cm long.
9. Then separate the layers and cut off the ends.
10. Fill each with the samosa filling and fill in a triangular shape, sealing the edges with flour and water paste.
11. Deep fry in hot ghee until golden brown.
12. Drain and serve hot with a chutney.

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1. Parboil the pigtail pieces for about 15 minutes to get rid of the excess salt, otherwise your soup will turn out too salty
2. In a large pot, place beef cubes and pigtail and cover with water
3. Bring to the boil, then reduce heat and cook for 1 hour
4. Add split peas, chopped onion, celery ,thyme, coconut milk, salt and black pepper, bouillon cube and continue to cook until split peas are dissolved
5. Add all ground provisions and the whole hot pepper ( do not burst, or soup will taste too hot).
6. Add enough water to cover ingredients and cook for another 30 mins
7. Prepare dumplings and add to soup last

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1. Boil the fish for ½ hour then drain. repeat this for a second time.
2. Remove the skin and bones from the fish and discard.
3. Shred the fish into small pieces.
4. Add the potatoes, onion, seasoning, 1 egg, milk and butter then mix well.
5. Form fish mixture into small balls (about 1 inch). Dip into beaten egg, then bread crumbs and fry in pan with hot oil until brown.
6. Drain well on paper towel.
7. Serve with your favourite seafood dip.

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1. Soak sea moss in lime juice overnight
2. Wash thoroughly and cook in pressure cooker for 20-30 mins or until sea moss resembles jelly
3. Cool, add milk and sugar to taste and blend in a blender
4. Flavour with bitters and serve with crushed ice

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1. Place the sorrel sepals, cinnamon stick, orange peel, whole cloves and sugar in a large jar and pour a boiling water over them.
2. Cover with foil or plastic wrap, and set aside at room temperature for 2 or 3 days.
3. Strain the liquid through a fine strainer, return it to the jar, and stir in the rum, ground cinnamon and ground cloves.
4. Let the liquid stand at room temperature for another 2 or 3 days.
5. Strain through a fine strainer lined with cheesecloth and refrigerate until thoroughly chilled.
6. Serve in chilled glasses with or without ice.

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1. Wash and peel soursop.
2. Mash up the lime peel.
3. Add 2 cups of cold water.
4. Mix well and strain the mixture.
5. Add honey to taste and then add the last 2 cups water.
6. Serve very cold.

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1. Chop pig's feet into small pieces and cook in water and salt until tender.
2. Drain well.
3. Combine in a large bowl, water ( 2 cups), lime juice, sugar, salt, black pepper, hot pepper and garlic.
4. Add meat, cucumber (sliced), and onion.
5. Marinate for a few hours in the refrigerator.

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1. Brown beef in oil ( in a heavy iron pot, heat about 4 tablesps. of oil, add brown sugar and fry until sugar has become a brown syrup, then add beef)
2. Add coconut milk, bayleaf, thyme and seasoning and cook on a slow fire until tender ( may take ½ - 2 hours )
3. Serve with dumplings

Dumplings:

Flour
Salt- a little to taste
Sugar
butter or margarine
1 tsp baking powder
water

Method:

1. Mix ingredients and add water until dough is smooth and not sticky
2. Roll balls from dough
3. Flatten balls into round cakes and boil the dumplings in rapidly boiling salted water for about 15 mins.

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1. Season chicken with above mentioned ingredients and marinate over night or for a few hours before cooking
2. In a heavy iron pot put about 2 tablesps of oil and the brown sugar and let the sugar get dark brown, but don't let it burn
3. Add chicken pieces and fry, without stirring for a few minutes, until pieces look brown, then add marinate, a little ketchup and a little dark soy for colour and continue frying for 5 mins
4. Add a little water and stew chicken until tender ( about one hour ).
5. Add a little coconut milk ( cream ) if desired

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1. Cut eggplant and cook in boiling water for ten minutes.
2. Brown mushroom, onion, garlic, and pepper in butter.
3. Stir in flour, salt and pepper.
4. Add well drained eggplant, cream and pimento.
5. Top with cheese or bacon.
6. Bake for thirty minutes.

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1. Boil sugar and water to form a light syrup.
2. When bubbles the size of small pearls appear, add grated coconut and cream of tartar.
3. When the coconut mixture comes away from the sides of the pan easily, remove from heat and beat with a spoon for 3-5 minutes.
4. Add essence and food colouring and mix well.
5. Drop by spoonfuls on an oiled cookie tray.
6. Allow to harden completely.
7. Store in an airtight container.

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1. Cut fish into one inch pieces.
2. Drain pineapple chunks, reserving ½ cup juice.
3. For the sauce, mix the reserved juice, brown sugar, tomato sauce, soy sauce, vinegar, sherry and cornstarch. Set aside.
4. Preheat a wok over a high heat. Add 2 tablespoons of cooking oil.
5. Stir-fry onion until crisp.
6. Add remaining oil.
7. Stir-fry fish for 3-5 minutes or until the fish flakes easily.
8. Remove fish.
9. Stir sauce and add to wok. Cook and stir until bubbly.
10. Stir pineapple, fish and onion.
11. Serve over rice.

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1. Wash pork properly.
2. Mix in a bowl, the meat, seasonings, garlic and egg. Mix well.
3. Heat oil and bring to a boil.
4. Coat pork with flour and fry for 4 minutes or until well done.
5. In another pot, heat well and then add the sauce and the pork. Mix evenly until the pork is thoroughly coated.
6. Remove and serve.

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1. Mix grated coconut with sugar and a little water
2. Add egg and mix thoroughly
3. Add essence, bitters and margarine
4. Sift dry ingredients together and add to coconut/egg mixture
5. Add remaining water to make a soft dough, do not knead
6. Add fruits and mixed peel
7. Pour in prepared baking pan and bake at 350° F for 50-60 mins
8. Remove from oven
9. Mix a little sugar and water so make a syrup and baste on bread
10. Return bread to hot oven for 3-4 mins.

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1. Boil or roast tomatoes for about 10 mins.
2. Drain off water and peel tomatoes, then mash them
3. Add onion and pepper and mix well
4. Heat oil in frying pan, add garlic until light brown, taking care not to burn it
5. Take off the fire and mix with the tomatoes
6. Serve with Sada Roti

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