Jamaican Recipe Book

By Francis Zeppieri

150 delicious Jamaican recipes to enjoy with family and friends!!

• Language: English
• Publisher: Zeppieri Francis
• Release date: Jul 8, 2022
• ISBN: 9798201025649

Book preview

TABLE OF CONTENTS

BREAKFAST

Jamaican cake

Jamaican coconut drops

Peanut Porridge

Jamaican Fried Dumplings

Lemon Crepes

Buttermilk Pancake

Jamaican gizzada

Jamaican Peanut cake

Ackee, Salted Cod Fish

Peanut with Porridge

Cornmeal with Milk

Kidney beans recipe

Chips Jamaican

Steam Callaloo

Fish with Eggs

Dumplings Fluffy

Pudding Bread

Cornmeal Porridge

Banana Porridge

Cinnamon Buns

Rasta Bites

JAMAICAN SNACK AND APPETIZER

Cheese Platter

Banana Chips

Fried Dumplings

Codfish Balls

Sautéed Plantains

Potato Balls

Solomon Gundy

Fish Fritter

Tamarind Balls

Yuca Fries

Jamaican Deviled Eggs

Limbo Plantain

Sweet Potato Fries

Plantain Patties

Kidney Beans Rice

Jamaican Beef Patties

Apple Cider Chicken

Chicken Ribs

Green Onion Chicken

LUNCH

Jamaican blue draws

Jamaican cornmeal pudding

Jamaican Jackass corn/Donkey corn

Jamaican ash-am

Jamaican red peas soup

Jamaican gun-go peas soup

Jamaican jerk chicken

Jamaican curry chicken

Jamaican stew chicken

Jamaican rice and peas

Jamaican Curry goat

Jamaican barbecue chicken

Jamaican steam fish and crackers

Jamaican ackee and salt-fish with fried breadfruit

Jamaican callaloo rice

Jamaican Pumpkin rice

Jamaican stew pork

Jamaican jerk pork

Jamaican seasoned rice

Jamaican Baked fish

Jamaican fry plantain

Jamaican Salt-fish Fritters

Jamaican Banana fritters

Jamaican fry dumpling

Jamaican potato salad

Jamaican raw veg

Jamaican festivals

Jamaican bammy

Jamaican boil dumplings

Jamaican boiled green bananas

JAMAICAN SMOOTHIE

Grape Smoothie

Jamaican sorrel

Jamaican June plum juice

Jamaican mango juice

Jamaican pine and ginger

Jamaican soursop juice

Jamaican Carrot juice

Jamaican beetroot juice

Jamaican ribena juice

Banana Milk Shake

Kiwi Honeydew Drink

Jamaican Java

Peanut Punch

Jamaican Ginger Beer

Caribbean Mocha

Grape Smoothie

JAMAICAN MAIN DISH

Peas Soup

Tamarind Chicken wings

Jamaican Jerked Pork Loin Chops

Chicken Gumbo

Shrimp Salad

Spicy Coconut Chicken Stew

Rice and Black Beans

Pumpkin Soup

Oxtail Stew

Stew Fish

Jerky Chicken

Split Peas Soup

Jamaican Meatballs

Caribbean Rice Beans

Jamaican Beef Stir-Fry

Squash with Salmon

Papaya Stew

Chicken Stew

Braised Ginger Pork

Oxtail Stew with Flour Dumplings

Rum Rubbed Chicken

Chicken in Spicy Sauce

Cooked Cow Liver

Jamaican Marinated Meat

Meat Pockets

Jamaican Fish

Shrimp in Spicy Sauce

Fish with Coconut Milk

Cabbage with Salmon

Squash with Salmon Fish

Pimento Chicken Wings

Special Goat Legs

Tamarind Chicken

Full Chicken Meal Jamaican

Jalapeño Cooked Pork

Cod and Beans

Tilapia with Veg

Plantain Patties

Green Onion Chicken

Kidney Beans Rice

Jamaican Beef Patties

Apple Cider Chicken

Chicken Ribs

JAMAICAN DESSERT

Coconut Rock Buns

Pina Colada

Jamaican Coconut Drops

Jamaica Crunch

Orange Cranberry Sauce

Caramel Swirl Brownies

Grapefruit Cheesecake

SOUPS

Spicy Tail Stew

Jamaican Pumpkin Stew

Green Soup

King Fish Soup

Jamaican Vegetarian Stew

Coconut Milk Curry

Jamaican Style Chicken Bites

BREAKFAST

Jamaican cake

PREP DURATION: 20 min.  COOKING DURATION: 35 min.   SERVE: 2

INGREDIENTS

2 cups o f granulated sugar

1/4 cup(s) of water

3 cup(s) dry coconut

1 tsp red food coloring

1/8 tsp almond essence

1/4 tsp salt

DIRECTION

Peel a brown piece of coconut,wash, grate and set it aside except for.

In a bowl, mix grateful coconut, granulated sugar andwater

andwe cook. Reduce flame to medium, mix in salt andalmond

essence. Let run continuously until the mixturethickens.

Remove 1/3of the prepared mixture; add a littlered food

color that gives a dangerous pink color. Scrape the remaining coco- nut mixture into the fatpotand spread itevenly.

Spread the pink color coconut evenly on the whitemixture.

Leave on for around 25-30 minutes  or  until  coolenough.

Cut andserve.

Jamaican coconut drops

PREP DURATION: 35 min.  COOKING DURATION: 60 min. SERVE: 4

INGREDIENTS

2 cup(s) of dry coconut,diced

4 cup ofwater

1 tbspginger

1 1/2 of cup dark sugar

DIRECTION

Put water to boil, add minced coconut and  boil  for approximately 40twinkles.

Add sugar and gusto and continue boiling until theadmixture

becomes thick(  about 30- 35 twinkles).

Dropby soupspoons full o n a  green banana splint or on a wet cookiedistance.

Allow to cool until the drops have completelyset.

Peanut Porridge

PREP DURATION: 10 min.  COOKING DURATION: 35 min.   SERVE: 4

INGREDIENTS

5 cups ofwater

2 cups rawpeanut

1/3 cupsugar

1 cup oatmeal,powdered

¼ cup condensedmilk

2 teaspoons cinnamon powder

3 teaspoonssalt

1 tbsp.vanilla

1 tspnutmeg

DIRECTION

Add 4 cups of water and raw pea- nuts in pan, cook for 15 minutes and take out from theheat.

After cooling, transfer to  a blender, mix and place in a pan, cook for around 5minutes.

Add remaining ingredients slowly. If it is very thick, add water and seeds for 10minutes.

Enjoy

Jamaican Fried Dumplings  

PREP DURATION: 20 min.  COOKING DURATION: 25 min.  SERVE: 2-3

INGREDIENTS

¼ cup ofWater

1 tbsp. Margarine, melted

1 tbsp. of Baking Powder

4 cups of All-Purpose Flour

½ cup ofMilk

1 ½ cups of VegetableOil

2 tbsp.Granulated Sugar

1 tspSalt

DIRECTION

Take a bowl, mixsugar, 3 cups flour, baking powder, water, salt, and margarine and mix all well. Now add milk and keep mixing it; then addremaining flour, knead well, make a smoothdough.

Put the tea for half an hour to relax in a container covered withair.

In other large Dutch pot or pot, warm vegetable oil and roll the tea into individualpieces.

Lemon Crepes

PREP DURATION: 5 min.   COOKING DURATION: 15 min.      SERVE: 4

INGREDIENTS

•       3 large eggs

1 cup almondmilk

½ tbsp. granulated Swerve

1 cup almondflour

A pinch ofsalt

1 tbsp. of lemon juice

1 tsp ofbutter

¾ cup powderedSwerve

DIRECTION

In a bowl, mix almond milk, eggs, granulated swerve, salt, and almond flour until well incorporated. Grease a frying pan with cooking spray and set over moderate heat. Cook the crepes until the edges start to brown, about 2minutes.

Flip, cook for more 2 minutes; now repeat the process. Put the crepes on a plate. In the same pan, mix powdered Swerve, butter and ½  cup of water; simmer for 6 minutes as youstir.

Add in lemon juice and allow to sit until the syrup is thick. Pour the syrup over crepes. Serve.

Buttermilk Pancake