2 cups uncooked white rice
½ lb. Cod fish/salt fish
½ lb diced pumpkin
2 tsp. Vegetable oil or Olive oil
1 medium onion (chopped)
3 ½ cups water
Salt (to taste)
Black pepper
A sprig of thyme
2 stalk scallions, chopped
2 -3 tbsp butter or margarine
1 Scotch Bonnet Pepper (Optional – used to taste )
METHOD:
Soak (6 hours) or boil Cod fish/salt fish to remove most of the salt
Drain the water
Remove the Cod fish/salt fish and place in a dish.
"Pick up" (break in to small portions and remove any bones) Cod fish/salt fish and Set aside
Peel pumpkin and dice
Add to water and boil for 10 minutes.
Add vegetable oil while boiling.
Cook until pumpkin is fully cooked (soft...easily mashed with a fork).
Add rice and all the other ingredients except the Scotch Bonnet Pepper.
Mix while it's cooking to distribute the color
Add the whole Scotch Bonnet Pepper after 20 minutes on top of the rice. If you want spicy rice dice the Scotch Bonnet Pepper and add directly to the rice & mix.
Steam for 25-30 more minutes or until done.
Taste to ensure that the rice is seasoned
Serves 4 -6 people.
Red Stripe Chicken
¼ cup vegetable oil
3 pounds chicken
2 cups canned coconut milk/cream
1 cup Red Stripe beer
1 Large onion (chopped)
1 large green bell pepper
Salt and pepper
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METHOD:
Cut the chicken into serving pieces
De-deseed green bell pepper and chop up onion
Heat vegetable oil in Dutch pot
Brown the chicken in oil (both sides)
Remove the chicken
Pour off some of the oil.
Leave 2 table spoon of oil in the pot
Return the chicken to the pot
Add the coconut milk and red strip beer
Once the pot is boiling reduce to heat to a simmer
Cook for 30 minutes
Add onion, bell pepper
Add salt and pepper to taste
Let simmer for 15-20 minutes as the liquid reduces and thickens.
If the liquid evaporates before the chicken is done replenish more Red Stripe beer.
Serve while hot
Serving size 4-6
Bread Pudding
Cabbage Salad
Ackee Dip
Gizzada
Sorrel Chutney
Sweet Cassava Pudding
Cornmeal Pudding
Coconut Toto
Quick Vegetable Curry
Bulla
Shrimp in Coconut Cream Sauce
