Easy Jamaican stew peas recipe with duppy-foot dumplings

Ingredients:
Two 16 oz cans of red kidney beans
4 cups of water
1/2 medium sized green pepper diced
1/2 medium sized onion diced
1/3 teaspoon garlic powder
1/3 teaspoon ground black pepper
12 whole pimento beans or 1/8 teaspoon ground allspice
6 to 8 cloves
1 tablespoon coconut or other vegetable oil
1/8 teaspoon crushed red pepper
1/4 teaspoon salt

dumplings:
1/4 cup of all-purpose flour
1/8 cup of water

Process:
Rinse kidney beans and place in a pot (avoid kidney beans that are cooked with sugar), add water and all the ingredients, except those for the dumplings. Bring to a rapid boil, reduce heat to medium to high and cook for half an hour. Reduce heat to low and cok for an additional 15 to 25 minutes.

dumplings:
After bringing ingredients to a boil,combine the flour with 1/8 cup of water in a bowl, mix and knead until the mixture is fairly solid. Tear off small pieces, place between your two palms -- Move your palms back and forth until the piece of dough is thin and about the width of your palm. Place the "duppy-foot" dumpling into the boiling mixture. Repeat until dough is finished.

Jamaican Hot Chocolate Drink (Chocolate Tea)

Ingredients: chocolate, nutmeg, cinnamon, water, sweetened condensed milk (or freshly extracted coconut milk and sugar)

Recipe:
1 cup grated chocolate
1 tablespoons grated nutmeg
1 teaspoons powdered cinnamon or a stick of cinnamon bark
6 cups water
Combine grated chocolate, grated nutmeg, and powdered cinnamon in a pot. Add 6 cups of cold water. Bring to a boil. reduce heat. Let simmer for 15 to 20 minutes. Sweeten with sweetened condensed milk. Optional dash of salt.

Yields 6 cups of drink
*Note: unsweetened chocolate makes a great drink. If no sugar or milk is added to it, it can last several days. It may look unseeming when it cools and the natural oils in it coagulate. However, simply it bring to a boil and it will be smoother each time.

Dried cocoa beans and chocolate balls -- formed by roasting cocoa beans, grinding them, and shaping them between the palms of the hand before they cool.

grated chocolate from chocolate balls

CASSAVA WAFFLES RECIPE

As an alternative to wheat waffles, we present a more healthy, gluten-free, original eatjamaican.com recipe for cassava waffles, which can also be a substitute for wheat bread in breakfast and meals.

CASSAVA WAFFLES RECIPE
Ingredients: cassava farina,* cassava flour,** eggs, baking powder, oil or butter, water

Recipe:
1 cup cassava farina
1/3 cup cassava flour
1 egg
2 table spoon liquid coconut oil or melted butter***
1 tablespoon baking powder
1 and 1/4 cup cold water

Original recipe ©www.eatjamaican.com

Combine cassava farina, cassava flour, and baking powder. Mix thoroughly. Add water. Mix thoroughly. Add egg. Mix thoroughly. Add liquid coconut oil. Mix thoroughly.
Set electric skillet to highest setting. Pour sufficient mix to cover skillet. When skillet indicates waffle is done, flip waffle over maintaining the preformed pattern and bake for another two minutes.

Yields 6 waffles

Notes:
*granulated cassava grits (parched grated cassava available in West African food stores. Do not use gari, which is a coarser cassava grits)
*(available in West African food stores)
*** you may substitute other oils.

Oh That Jerk Seasoning!

Oh That Jerk Seasoning!
Jerk seasoning spices fish; coconut rice refreshes

Jerk seasoning spices fish; coconut rice refreshes - Food - NewsObserver.com

www.newsobserver.com

Jerk seasoning can be found on menus throughout the country, but there's no place for it like Jamaica, its place of origin.

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Maybe you should eat more cassava, breadfruit, plantains, sweet potatoes etc.

The author of a new book "Wheat Belly" believes that more than 80 percent of us could benefit by giving up wheat.
http://www.newsobserver.com/2011/11/01/1610382/wheat-belly-author-claims-staple.html

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Simple Jamaican Holiday Cake

5 sticks butter – 1 1/4 lbs

2 cups brown sugar

5 cups flour- sifted plus 2 tablespoons for flouring pans

3 tsp baking powder

8 eggs

2 ¼ lbs raisins

1 bottle port

1 nutmeg grated

2 tablespoons cinnamon

1 tablespoon vanilla

Preparing the raisins

This is best done ahead to time. The longer the raisins are allowed to soak in the port, the more intense the flavor will be.

Add raisins to large jar or glass container and cover with port. Let sit for at least 24 hours. Use blender to chop raisin mixture add a little water to blender if needed. Pulse for about 30 seconds. Should not be pureed. You should be able to see pieces of raisins. If you don't have the time to soak the raisins, you can always steam them in the port on a low flame. Be sure to let it cool completely before chopping and adding to the cake mixture.

Preheat oven to 350 degrees. Prepare 2 nine inch cake pans. Butter pans liberally and shake flour around in pan. Shake out any excess. Line bottom of pan with parchment or wax paper.

Bring butter and eggs to room temperature. Cream butter and sugar until light and fluffy. About 5 minutes using hand or other mixer. Add eggs one at a time to the butter and sugar mixture until incorporated. Remember to scrape down the sides of the bowl as eggs are added. Add vanilla. Add baking powder to flour and sift mixture then add nutmeg and cinnamon. Add 1/3 of flour to batter then add 1/3 of the raisin mixture. Repeat ending with the flour mixture.

Pour mixture into pans and bake in middle of oven for 60-75 minutes. Test cake by sticking toothpick or small thin knife through middle. Cake is done if it comes out clean. Cool cake and pour small amount of port over top to keep moist. Cake can last a long time if stored in airtight container such as a cookie tin.

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