Vegetarian Black-Eyed Peas

Serves 8 to 12
Prep Time: 10 minutes
Cook Time: 2 hours, 00 minute

Ingredients:

* 2 T. olive oil
* 3 cups finely chopped onions
* 4 cloves of garlic, finely chopped
* 1 15-ounce can low-sodium vegetable stock
* 4 cups dry black-eyed peas
* 5 cups water, plus more, if needed
* 2 15-ounce cans whole tomatoes
* 3 T. tomato paste
* 2 T. dark brown sugar
* salt and pepper, to taste

Preparation:

1. In a large pot, heat the oil over high heat. Add the onions and garlic and cook, stirring constantly, until onions are translucent and fragrent. Add the vegetable stock, black-eyed peas, water, tomatoes, tomato paste and brown sugar, and bring to a boil. Turn down the heat to low and simmer for 2 hours, adding more water as neccessary, or until the peas are tender. Add salt and pepper to taste and serve.

Grilled BBQ Potato Chips

Ingredients:
2 Idaho Baking Potatoes
1/4 cup olive oil

Directions:
Peel the 2 baking potatoes. Cut the potatoes lengthwise into paper
thin slices. Put the potato slices in hot salted water, stirring to
separate the slices. Allow the potato slices to stand in the water
until pliable (about 4 minutes).

Roll each potato slice and run a skewer through the middle of the
rolled slice. Allow about 1/2 inch space between each slice placed
on the skewer. Carefully brush each rolled potato slice with olive oil.
Place the skewers on a skewer rack over hot coals. Turning
frequently, cook 10 to 15 minutes, or until potatoes are crisp.
Drain excess oil by placing potatoes on a paper towel.

Arrange the chips on a serving plate surrounding a bowl of your
favorite Rasta Joe's BBQ Sauce and start dipping!! Serves 8 to 10

Jerk Barbecue Vegetables

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves: 4

INGREDIENTS:

* 1 large cho-cho, cut into thin strips
* 2 medium carrots, sliced
* 2 cloves garlic, finely chopped
* 1 medium onion, finely chopped
* 2 Tbsps. vegetable oil
* 1/2 pack spaghetti
* 1 medium broccoli, broken in florets
* 1 medium cabbage, coarsely shredded
* 1/4 tsp. salt
* 1/4 cup GRACE JERK BARBECUE SAUCE

METHOD / DIRECTIONS:

1. Boil spaghetti as directed on package.
2. Heat oil and sauté seasonings.
3. Add carrots, cho-cho and stir fry for 2 minutes.
4. Add broccoli, cabbage and spaghetti and continue stir frying for another 2 minutes.
5. Sprinkle with salt if desired, toss in Grace Jerk Barbecue Sauce and remove from heat.
6. Serve immediately.

SERVING SUGGESTIONS:

Diced cooked chicken, ham, meat or fish can be added to make this dish a complete meal.

RECIPE NOTES:

Cho-cho is a Caribbean vegetable also known as Christophene. It is a vegetable with 90% water.

Quick Vegetable Curry

INGREDIENTS:

* Frozen vegetables (Broccoli, carrots, beans, etc)
* 1 onion - sliced
* 1-teaspoon salt to taste
* 2-tablespoons cornstarch
* ¼ cup water
* 4-tablespoons olive oil
* 1-teaspoon cayenne pepper
* 4 tablespoons curry

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

1. Add olive oil into a skillet and heat
2. Add curry & mix with hot oil
3. Add onion slices & sauté
4. Add frozen vegetables to skillet
5. Mix cornstarch with ¼ cup water until a paste is formed
6. Add cornstarch paste into skillet until lightly thickened.
7. Cook for 10 minutes then serve

Pan Fried Cassava Bread

Preparation Time: 10 minutes
Cooking Time: 13 minutes
Serves: 2
Country: Jamaica

INGREDIENTS:

* 1 cup fresh *cassava meal
* 1 1/2 tsps. all purpose flour
* 1 tsp. baking powder
* 1 Tbsp. sugar
* 1 medium egg
* 3/4 cup milk
* 1 Tbsp. vegetable oil
* 1 tsp. lime juice

METHOD / DIRECTIONS:

1. Mix together all dry ingredients, then add egg and sufficient milk to produce a thick batter.
2. Stir in oil and lime juice.
3. Pour the batter into a well greased 20 cm / 8" frying pan.
4. Cook over a moderate heat for about 10 minutes, making sure it does not burn at the bottom, turn over and cook for a further 3 minutes.

SERVING SUGGESTIONS:

Serve cold. This recipe may be made without sugar and can serve as a savoury accompaniment to any meal.

RECIPE NOTES:

*Cassava is a staple found in Africa and the Caribbean. It has a starchy texture and is used to make the famous Jamaican bammies.

Ms Norma Coconut Bread

Ingredients
½ cup butter
½ tsp sugar
1 tsp salt
½ cup milk
1 tbsp Baking powder
1 tsp vanilla
2½ cup grated Jamaican coconut
3 cups all purpose flour

Preparation
Sift baking powder, flour and salt. And stir in coconut. Then mix egg, milk, vanilla and
butter together. Make a well in the dry ingredients. Pour liquid into the well. Stir lightly
but thoroughly and pour into 2 greased 8 or 9 inch loaf pans
, filling pans about
2/3 full. Sprinkle the top of the batter with sugar. Bake at 350 F for about 55 minutes or
until they are done.

Jamaican Stir-Fried Okra Recipe

INGREDIENTS

2 cups fresh Jamaican okra sliced
1 large Jamaican tomato, peeled and sliced
¼ cup Jamaican onions, sliced
1½ tsp. fresh Jamaican lemon juice
¼ tsp. Jamaican thyme, crushed
1 tsp. salt
A dash pepper
1 tbsp. vegetable oil
2 tbsp. butter

PREPARATION

1. Prepare all vegetables as indicated and have ready for cooking.
2. In a small bowl, combine lemon juice, thyme, salt, and pepper.
3. Heat oil and butter in a wok or large skillet. Add vegetables and seasoning mixture all at once.
4. Toss and cook for 5 to 8 minutes.

Red Stripe Chicken

INGREDIENTS :

* 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

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

1. Cut the chicken into serving pieces
2. De-deseed green bell pepper and chop up onion
3. Heat vegetable oil in Dutch pot
4. Brown the chicken in oil (both sides)
5. Remove the chicken
6. Pour off some of the oil.
7. Leave 2 table spoon of oil in the pot
8. Return the chicken to the pot
9. Add the coconut milk and red strip beer
10. Once the pot is boiling reduce to heat to a simmer
11. Cook for 30 minutes
12. Add onion, bell pepper
13. Add salt and pepper to taste
14. Let simmer for 15-20 minutes as the liquid reduces and thickens.
15. If the liquid evaporates before the chicken is done replenish more Red Stripe beer.
16. Serve while hot
17. Serving size 4-6

Almond honey crisp

1 cup of whole almonds
1/4 cup soya margarine
1/3 to 1/2 cup of honey
2 teaspoon unsweetened vanilla extract
Process the almonds in a blender for a few seconds to chop coarsely
In a bowl mix all the ingredience
Preheat owen to 375f
Put in a cake pan and bake till golden brown
Cut into squares while still warm

Radish greens sauce

3 bunches coarsely chopped radish greens (or other if not available)
4 tbsp tomato puree (or other sub), or cider vinegar
2 tsp. thyme
1 cup water
2 tbsp. veg oil
1 tsp. smooth peanut butter
1/4 onion thinly diced
1 clove garlic, diced
1 tsp. black pepper
dash of crushed habanero
1/4 chopped/crushed red pepper with seeds
1/4 tsp. crushed cardamom
1/4 tsp. allspice

Mix all ingredient together and heat low until greens collapse. Add water if needed (but careful not too much!). Allow to cool after thouroughly heated w/greens readily collapsed, then bottle and refridgerate. Pour over rice, greens, or anything the I desire.

Irie salad

1. Prepare 3 corn cob (maize).
2. Make 1 medium sweet potato boil until done and then cut it in cubes.
3. Slice one big onion, 3 green onions.
4. Chop 2 green apples in little cubes, about 1 cm.
5. Prepare a sauce with arachid oil, lime juice, pepper.
6. Blend all the ingredients and sauce into a dish. A little curry can also be added.

Ital bread

-in a dry pan put sesame seeds, cumin seeds, or the seed of your choice
(hemp, crushed peanuts...) and warm until light brown, so the seeds can
exhale their flavors. when done, reserve.

-Make then a paste using half corn flour and chickpea flour, salt, natural
yeast, water, pepper. you can also add herb such as thyme. add water in
order to have a classical bread paste. add the seeds.

-knead about 15/30 minutes and then leave 2 hours. Knead again and leave 2 hours again

-when ready, oil very lightly a big pan, warm it (my position is 3 on 6).
add the paste a make it plate. add a liitle flour and project a little water
with wet hands. cook aproximately 10 min per face, until brown

Ital maffé

This sauce is inspired from a senegalese dish.

Cut 1 1/2 big onion and heat in vegetal oil until it become transparent and lightly brown, but not burned.

Add one squashed clove garlic, 3 teaspoon of peanut butter, 3 teaspoon of tomato pur�e and some water to diluate. add pepper, a very little paprika. Add done sweet potato, carots, turnip, yam...

Serve with rice.
You can also add fried tofu in the sauce.