Instructions

How to prepare Jamaican Ackee and Saltfish

Step 1

Get rid of the salt! In order to prepare saltfish you have to get rid of the salt first. To do that soak the fish in water for several hours or even overnight and rinse carefully. 

Step 2

Clean Ackee: If you are lucky enough to have fresh Ackee, clean it! Remember: Never force an Ackee to open, if it is not open yet, it is not ripe!

How to clean Ackee:

– remove Ackee from the pod

– remove the black seed

– remove pink tissue

Step 3

In a skillet with heated oil, sauté picked saltfish, finely chopped green pepper, onions, garlic scallions, tomato, and thyme until seasonings are translucent in appearance.

STEP 4

Gently use a spatula to now fold in the ackee with sautéed seasonings. Add the black pepper and salt and continue using the spatula to gently combine ackee.

And just like that you have cooked Ackee Jamaican style! Enjoy!

Jamaica’s national dish

How to roast a breadfruit

1. With so many popular ways to consume and enjoy breadfruit, nothing comes close to a breadfruit being placed on the gas kitchen stove or ‘wood fire’ and set to roast. Before roasting, an ‘X’ is often first cut into the top of the breadfruit where the stem was removed.  This is used to help the steam to go through evenly aiding in the roasting process and also importantly to signal when the breadfruit is ready as the steam will start escaping from this area once it is roasted. When roasted in foil paper it tends to help the heat to penetrate the breadfruit faster thus less time spent to roast it.

2. A total of 30 minutes can be estimated for roasting a large breadfruit. It’s essential that when the breadfruit is being roasted that it turned until all sides have gained darkness but not too much to cause it to burn. Roasting breadfruit is truly a technique that is quite interesting to master.

3. Just like that you have your freshly roasted breadfruit to go with your ital ackee or ackee and saltfish! Dig in!

Breadfruit in Jamaica

In Jamaica, breadfruit is most commonly roasted and boiled as earlier mentioned. For you to achieve the beloved fried breadfruit, it must first be roasted and peeled then set to fry until golden brown in color. Absolutely scrumptious!

Throughout the years the love of breadfruit and its nutritional benefits (calcium, copper, iron, magnesium, manganese, phosphorus, fiber, potassium, and vitamin C) continues to soar. It is also good at relieving constipation, fighting infections, regulating blood sugar levels, and minimizing the risk of heart disease and high blood pressure.

Breadfruit has made its way into new recipes in the Jamaican culture that are quite exciting. Some of these breadfruit dishes include:

–  Breadfruit Chips (like banana/plantain chips)

– Breadfruit flour

– Breadfruit Salad (done similar to potato salad)

– Fritters

– Puddings

– Pies

– Punch/Drink

Authentic Recipes from Jamaica: [Jamaican Cookbook, Over 80 Recipes]

Jamaica is the mountainous Caribbean island famed for its coffee and its beaches. But with its abundance of homegrown ingredients and its many cultural influences, it has developed a remarkable cuisine all its own. To visit the Jamaican kitchen is to discover the sumptuous flavors of spicy jerk pork, sweet tropical juices, complex curries and sumptuous desserts.

Instructions

Ceviche Recipe

1. Places onion in water before chopping to avoid the intense onion flavor
2. Cut fish into cubes
3. Thinly slice cilantro, garlic, chili, and onion
4. Combine all ingredients (except sweet potato) and mix well
5. Put it in the fridge! Depending on the firmness of the meat and your preferences, the fish will be done in about 1-2 hours. Shrimps and firmer fish need more time till thoroughly through

Instructions

How to prepare Ugali

1. Lightly roast flour in a dry pan
2. Bring water to boil in a saucepan
3. Add flour to the boiling water and start stirring with a flat wooden spoon mashing out any lumps
4. Cook for about 10 minutes while continuously stirring
5. Reduce the heat and cover for another 3-5 minutes
6. Stir again for 2 minutes before forming a dome. Now the ugly should no longer stick to the spoon and have a tasty, mild aroma of roasted corn
7. Cook till it has a firm texture
8. Serve with veggies or meat of your choice!

Instructions

Step 2

Curabitur non nulla sit amet nisl tempus convallis quis ac lectus.

Step 3

Curabitur non nulla sit amet nisl tempus convallis quis ac lectus. Cras ultricies ligula sed magna dictum Curabitur non nulla sit amet nisl tempus convallis quis ac lectus. Cras ultricies.

Step 4

Curabitur non nulla sit amet nisl tempus convallis quis ac lectus. Cras ultricies ligula sed magna dictum

Instructions

How to prepare Chapatis

1. Mix salt with flour and add one tablespoon of oil
2. Start mixing with your hands while adding enough water to form an elastic dough without lumps
3. Form 4 equal parts
4. Roll one of the four portions into a circle and spread 0.5 teaspoons of oil. Roll it up, spread it and roll it again into a snail house
5. Do the same for the other three portions
6. Let them rest for at least 30 minutes
7. Roll the balls out into circles of 13-16 cm
8. Melt some oil or butter in a pan before cooking the Chapati
9. Watch them bubble up as they cook rapidly
10. Enjoy your hot Chapati!