Category caribbean

jamaican rice and peas

Jamaican Rice and Peas

This is known in Jamaica as "Jamaican Coat of Arms." It is used as a side dish or as an entr?e.

1 cup dried small red beans
2 cups canned unsweetened coconut milk
2 cups long-grain rice
1 medium yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole
    haba?ero or any other very hot whole chile pepper
1/2 teasp...

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green olive mojo

Green Olive Mojo

Posted by Cookin’Mom at recipegoldmine.com

Makes about 1 1/2 cups.

Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless...

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jamaican jerk paste

Jamaican Jerk Paste

1 small white onion, peeled and quartered
2 medium cloves garlic, peeled
1 Scotch bonnet chile or a 1-inch long haba?ero,
    stem removed, halved and seeded, or to taste
1 tablespoon coarsely chopped fresh ginger
1 teaspoon ground allspice
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 teaspoon freshly-ground black pepper
2 tablespoons freshly-squeezed lime juice
1 tablespoon soy ...

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fried plantains

Fried Plantains

Serve as a side dish or as a dessert.

Allow at least half a plantain per person. Leaving the skin on, cut them in half, and put them into a pan of cold water. Bring them to a boil. It should take about 15 minutes of boiling to get them to the proper degree of softness. Drain them, cool them, and cut the two halves of each in two again...

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piri piri

Piri Piri

2 red chile peppers
1 cup olive oil
Zest of 1 lemon
1 bay leaf

Combine chile peppers with olive oil, zest and bay leaf in a jar with a tight-fitting lid. Leave it in a warm spot for two or three weeks. The longer you keep the Piri Piri, the hotter it will get. A few drops will enhance almost all Caribbean dishes, especially fish dishes.

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