I love Jamaican food, i've grown up on this food and still love to eat Jamaican food on a regular basis (at least once a week). There are too many of my favourite Jamaican dishes to list but for some reason i only eat fish, if it's the Jamaican fish dishes that I've grown up with.
My nan cooks the most amazing Jamaican food and I am very fortunate to have her cook some of my favourite dishes. I have included a recipe for fried escovitch snapper (not included in the pictures but one of my favourites) and fried dumplings from Levi Roots Reggae Reggae cook book. As many Caribbean recipes are passed down from generation to generation exact grams are usually not known (for fried dumplings etc) so I've made reference to Levi.
Here are some of my favourite dishes.
|Saltfish, fried dumplings & fried plantin|
|Corn beef & fried dumplings|
|Jamaican beef patties|
Recipe for fried dumplings
400g self-raising flour
1 tsp salt
400ml vegetable oil
250 ml water
Pt the flour and salt into a large bowl, add the butter. Use your hands, rub it in until the mixture forms crumbs.
Gradually add most of 250ml water until the mixture comes together to form a ball.
Using your hands, knead the mixture for a few minutes. If the dough is too dry, add a little more water then continue to knead until a soft dough forms and the bowl is clean.
Heat the oil in a large, deep-frying pan.
Divide the dough into 12 pieces. Take each piece of dough and knead until it is stretchy, then roll each one into a smooth ball.
Check to see if the oil is hot enough by taking a tiny piece of the dough and dropping it into the hot oil If it is just bubbling around the edges, it's ready.
Meanwhile, shape each ball into a flat cake. Gradually add them batches to the pan of hot oil. Keep the temperature really low while you fry them. Cook for about 5 minutes, then carefully turn them over when the underside is pale golden and they are starting to look puffy. Fry for a further 5 minutes until they are golden brown and cooked through.
Drain on kitchen paper and serve.
Recipe for Fried Escovitch Snapper
4 Red snapper, scaled, gutted and cleaned
Juice of 1 lemon
1 tsp all purpose seasonings
400 ml vegetable oil
50 ml malt vinegar
2 scotch bonnet chillies, deseeded
1/2 red and 1/2 green pepper deseeded and sliced
Rinse the snapper under cold running water, then sprinkle over the lemon juice. Put the fish in a large non-metallic dish and rub a little salt into the belly of each fish.
Sprinkle over the all-purpose seasoning and black pepper and gently rub in. Leave to stand for at least 10 minutes.
Heat the oil in a large deep frying pan until really hot. Add just 2 fish and fry over a high heat for about 15 minutes until lightly browned. Remove from the pan and repeat with the other fish. Pour the vinegar into a small pan and add the onion, chillies, red & green peppers. Bring to the boil and cook for about 5 minutes.
Pour the vinegar over the fish and arrange the onions and peppers .