Jamaican CookbooksA h ardYDown

Breakfast

Jamaican CookbooksA h ardYDown

Breakfast

Table of ContentsJamaican Breakfast Foods

Ackee and Saltfish

Jamaican Blue Mountain Coffee

Roasted Breadfruit

Saltfish Fritters

Fried Plaintain

Fried Dumplings – Johnny Cakes

Cornmeal Porridge

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3 5 7 9

11 13

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Jamaican Breakfast Foods Breakfast time is an important part of the day in Jamaica. Most Jamaicans enjoy a hearty breakfast before a hard day’s work. Breakfast in Jamaica is unique in that most breakfast foods are stand-alone dishes that can be mixed and matched for a wide variety of meals.

A wide variety of fish, flours and fruits are used to prepare these delicious meals.

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Many Jamaican breakfast foods are bought from local farmers or at the nearest supermarket. There are also large ‘farmer’s markets’ that sell a variety of produce. At these markets vendors and farmers sell directly to the public, and it is common for Jamaicans to buy their weekly groceries from these markets. At these markets it is possible and expected to haggle prices if you want a good deal. There are also resturants and businesses on the side of the road, hoping to boost sales from the large amount of people. These markets contain a cross-section of the Jamaican population, with school children and teens alongside the elderly and middle-aged adults. These market places exemplify the spirit of entrepernueralship that is a defining factor of Jamaican culture.

Ackee and Saltfish

INGREDIENTS:

• 1/2 lb. Saltfish (codfish)• 1 dozen ackees• 1 small onion• 1 teaspoon black pepper• 1 sprig tyme• 1 crushed garlic or

2 tea spoons garlic powder• 3 slices hot scotch bonnet

pepper• 1 small red sweet pepper• Cooking oil

PREPARATION:

1. Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes.

2. Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.

3. Wash ackees five times4. Cover and boil until

moderately soft.5. Drain, cover, and put aside.6. Flake the saltfish and remove

all bones.

Ackee and salt fish is one of Jamaica’s most distinctive dish, and is known as the national dish of Jamaica. Originally an export product from Africa, ackee is a fruit that grows in red pods on a small tree. When ripening, the pod splits open into three sections, exposing its large black seed and firm yellow flesh.

Because some portions of the fruit are toxic if not fully ripe, proper preparation must be followed to avoid the risk of food poisoning. Ackee and salt fish are typically eaten at breakfast time, but can easily be prepared for dinner with a side of fried or roasted breadfruit.

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7. Sauté thinly sliced onions and sweet pepper rings.

8. Remove half of the fried onions and peppers

9. Add saltfish and the ackees, and turn the fire/stove up slightly.

10. Add black pepper11. Pour unto serving plate

and garnish with remaining onions and pepper slices

12. Serve with fried breadfruit or Johnny cakes.

Blue Mountain Coffee Blue Mountain coffee is one of Jamaica’s most sought-after and expensive products. The coffee beans are only grown in a small portion of the Blue Mountains, from which the coffee derives it’s name. The coffee is known for its mild flavour and lack of bitterness. In addition to coffee, the beans are used as a flavor base in Tia Maria coffee liqueur.

There are many different blends of coffee bean, but any of them are guaranteed to brighten up your morning.

INGREDIENTS: • 2/1-2 cups , freshly brewed

Jamaican Blue Mountain arabica coffee

• 1/2 cup Tia Maria• 2/3 cup dark Jamaican rum• 8 tablespoons of light cream• 2/3 cup brown sugar,

packed• Chocolate shavings

PREPARATION: 1. Place freshly brewed coffee

in a saucepan. Heat over low heat. Add Tia Maria, rum and brown sugar. Heat until nearly boiling, continuing to stir the whole time.

2. Remove from heat and pour into 4 heat-proof glass coffee cups until 2/3 full.

3. Using a round-bottomed spoon, float 2 tablespoons of cream onto the top of the coffee.

4. Garnish with chocolate shavings. Serve hot.

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Roasted Breadfruit Breadfruit is a large, green fruit with a starchy, bread-like pulp that can be eaten roasted, fried or boiled. This fruit is a staple for many Jamaican dishes, and is usually paired with boiled calalloo, boiled dumplins and yams, or ackee and saltfish.

Breadfruit is a popular addition to both breakfast and dinner meals, ad is usually salted to taste after preparation.

INGREDIENTS :

• Whole Breadfruit

PREPARATION:

1. Put whole breadfruit on grill.2. Cook on all sides until

brownish black.3. Use skewer to check if

cooked.4. Take breadfruit off grill.

Using a pot holder to hold the breadfruit, peel off skin with a kitchen knife.

5. Cut the breadfruit in half.6. Cut out the ‘heart’(inedible

seedy center portion).7. Cut breadfruit into slices

lengthwise.8. Serve with calloo or

ackee and salt fish.

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Saltfish Fritters Salt fish fritters, or ‘johnny cakes’ are fried cornmeal patties with chopped onions, green unions, and flakes of boiled salt fish (salted cod). This dish is very popular as a breakfast item, and can be paired with boiled calallo, roasted or fried breadfruit, or ackee and salt fish.

INGREDIENTS :

• 1/4 raw salt fish (codfish)• 1/4 flour• 1 small clove garlic• 1/2 teaspoon paprika• 1 large onion• 3 stalks of scallion• 2 large tomatoes• 1/4 scotch bonnet pepper

PREPARATION:

1. Wash and dry the salt fish.2. Pick apart the salt fish until it

becomes small chunks and set aside

3. Cut the onions, garlic, scallion, pepper and tomatoes in to fine pieces.

4. Combine the onions, garlic, scallion, pepper and tomatoes.

5. Cook this seasoning thoroughly in a frying pan using a small amount of oil.

6. Add flour and water to the salt fish and make a thin batter, stirring until smooth.

7. Combine the fried seasoning and paprika with this batter. Mix batter.

8. Dip a large spoon in oil and spoon scoop thin batter into frying pan.

9. Deep fry in a frying pan till brown and crisp on both sides.

10. Drain on paper towel and serve.

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Fried Plantain Plantains are is a variety of banana that is distinguished by it’s large size. This fruit is denser that a typical banana, and is can be prepared ripe or unripe. Unripe plantains are starchy with a potato like flavor, and are usually prepared boiled or steamed. Ripe plantains can become very sweet, and are usually fried or steamed.

Plantains are a staple of Jamaican dishes, and are prepared both for breakfast or dinner meals.

INGREDIENTS :

• 1 ripe plantain• 1 tablespoon cinnmon

or nutmeg

PREPARATION:

1. Peel the plantain by making 2 incisions on opposite sides of the plantain skin and then peeling.

2. Slice the plantains in 2 down the middle (widthwise, not lengthwise - like breaking a banana in 2).

3. Cut up both pieces of plantains into 1/4 inch slices longways.

4. Heat skillet filled with just enough oil to cover the 1/4 inch slices.

5. Fry plantain slices until golden brown on each side.

6. Each slice needs about 45 seconds to a minute to cook.

7. Be careful not to burn.

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Johnny Cakes

INGREDIENTS :

• 4 cups flour• 2 teaspoons baking powder• 1.5 teaspoon salt• 1/2 cup butter or margarine• 1/2 cup cold water• 1 cup vegetable oil for frying

PREPARATION:

1. Sift the flour, baking powder, and salt together into a large mixing bowl.

2. Add butter or margarine until the mixture forms marble sized doughballs. Add water until the dough has a firm consistency.

3. Heat oil in a heavy bottomed frying pot over medium-low heat until hot

4. Break off peices and form the dough into slightly flattened biscuits, about 2 inches across.

5. On a lightly floured surface, knead the dough well, for about five minutes.

6. Fry the Johnny Cakes, uncrowded, in the hot oil only until they become golden(Approx 2- 3 minutes)

7. Remove the Johnny cakes and drain on paper towels to absorb the extra vegetable oil.

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Johnny Cakes, or Fried dumplings, are a quick and easy addition to any Jamaican breakfast. This simple recipe is usually paired with a variety of other common breakfast items, including ackee and salt fish, calaloo, and bully beef (steamed corned beef).

Porridge

INGREDIENTS :

• 1 cup fine yelllow cornmeal• 3 cups water• 1 cup milk• 1/4 teaspoon of nutmeg• sugar to taste or fat free

condensed milk• 1/2 teaspoon salt• 1/4 teaspoon cinnamon• 3 tablespoons fat free

condensed milk or sugar to taste

• 1 teaspoon vanilla extract

PREPARATION:

1. Mix cornmeal in 1 cup water.

2. Bring remainder of water and milk to boil and stir in cornmeal and salt..

3. Cook for about 10-12 mins.4. Add nutmeg, cinnamon

and vanilla.5. Sweeten with

condensed milk.6. Serve hot.

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Porridge is a meal made from boiled cereals such as oats or corn. In Jamaica, cornmeal flour is the cereal base used for porrige. This breakfast dish is typically flavored with milk, sugar, or sweetened condensed milk. Jamaicans also like to season this dish with nutmeg, cinnamon, and salt.

Many parents make this breakfast item for their children, though it can also be enjoyed by adults as a midday snack.