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Yabba - Communal sharing of family
'yabba' brings a spirit of togetherness and sharing.
Yabba is a bowl used in baking still used in some Jamaican
homes used at Easter and Christmas.
Jamaican Meal Plan - Fourth of
July
Drinks
Fruit Punch
Appetizers
Shrimp and Plantain Skewers
Soups
Hot and Sour Seafood Soup
Entrees
Jerk Chicken, Rice and Peas, Spicy and
Sweet Pickled Vegetables,
Desserts
Light Sweet Potato Pudding
Have a Happy
Fourth of July BarBeQue - Yummy
Grilled Jerk Shrimp & Plantain
Skewers
12 Jumbo Shrimp and/or Scallops (cook as many as you
like)
2 tsp Walkerswood Jerk Seasoning
1 Ripe Plantain
Olive Oil For Brushing or Extra Virgin Coconut Oil
Marinate Shrimp and/or Scallops in jerk seasoning for
a few minutes. Cut plantain in rounds. Thread on skewers,
brush with oil and grill until cooked.
Jerk Chicken
Chicken, halved or quartered (skin on)
Lime or Vinegar for washing chicken
2 tbsp Walkerswood Jerk Seasoning or
3 tbsp Jerk Marinade
Cooking Oil
Wash Chicken with lime or vinegar, drain. Mix Jerk Seasoning/
Marinade with oil then rub into chicken and marinate overnight
for best results. (Add salt to taste or favorite seasoning,
pimento allspice) Grill (or bake) until done (aout 45
min). Keep covered most of the cooking time. Can be served
with hard dough bread, festival or rice & peas. Serves
4 to 6.
Hot and Sour Seafood Soup
4 cups Fish Stock
4 Tbsp Walkerswood Escoveitch Sauce
1 Fish Fillet, cut in cubes
1 dash Walkerswood Jonkanoo Pepper Sauce
2 tsp Oyster Sauce
1 clove garlic, crushed
4 Jumbo Shrimp
3 Stalks Pak Choy, chopped
2 Stalks Escallions, chopped
In a saucepan, bring fish stock to a boil, add Walkerswood
Escoveitch Sauce, oyster sauce and garlic. Add fish
pieces and simmer for 4 minutes. Add Pak Choy and a
dash of Walkerswood Jonkanoo Pepper Sauce, escallions
and shrimp and simmer 1 - 2 minutes. Serve hot.
Spicy Pickled Vegetables
1/4 Red Cabbage, shredded
1/4 Green Cabbage, shredded
1 Cucumber, julienned
1 Yellow Bell Pepper, julienned
2 oz Escoveitch Sauce
2-3 tbsp Brown Sugar
optional 1/2 tsp Firestick Pepper Sauce
Mix sugar into escoveitch sauce and pour over vegetables.
Allow to marinate and chill for one hour. Pour off liquid
and serve. Serves 6.
Jamaica Rice and Peas
1 cup Dried red peas (kidney beans)
2/3 cup Coconut Milk Powder (dissolved in 1 cup warm water)
1 Scotch Bonnet Pepper
2 stalks Escallion/chive
2 sprigs Fresh Thyme
Garlic or Onion (boullion cubes)
2 cups Rice
Wash and boil peas, When peas are nearly cooked, add
liquid coconut milk and just enough water to bring liquid
to about twice the quantity of rice to be used. When
peas are cooked, add pepper, escallion/chive, and thyme.
Add garlic or Onion or crumble boullion cubes in the
pot. Add rice and bring to a boil. Reduce heat, and
cook on a low flame until rice is cooked. Remove from
heat and serve. with your favorite meat dish. Can be
a filling meal by itself also.
More recipes and no meat alternatives coming soon also
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