3 unique Jamaican recipes for a Caribbean dinner party

“This dish is unashamedly West African, the place peanut stews are commonplace,” says food author Melissa Thompson.

“But I’ve integrated it right here for the reason that motion of peanuts around the globe tells of the buying and selling routes that noticed meals, items and folks move the Atlantic in the course of the Columbian Change and past. The Spanish are mentioned to have taken them again to Spain following their exploration of the so-called New Global, the place they have been planted. From there they have been taken to Africa, more than likely thru business, sooner than being returned to the Americas throughout the transatlantic slave business.

“Lately, peanuts develop all over Jamaica, particularly in St Elizabeth. So whilst this isn’t a Jamaican dish, it’s one that attracts at the West African affect that has impressed island meals.”

Peanut and candy potato stew

Serves: 4-6


1 onion, chopped

Vegetable oil

2 garlic cloves, beaten

2.5cm piece of ginger, finely grated

2 tsp flooring turmeric

1 tbsp flooring cumin

1 tbsp flooring coriander

1 tsp flooring fenugreek seeds

2 candy potatoes, peeled and chopped into 2.5cm cubes

400ml vegetable inventory

400g can of purple kidney beans, tired

2 tbsp peanut butter

2 mature bunches of spinach, washed and kind of chopped, coarse stalks got rid of

Sea salt

Boiled rice, to serve


1. In a Dutch pot or huge saucepan, fry the onion in just a little oil. After 8 mins, upload the garlic and ginger and prepare dinner for any other short time sooner than including the spices, blended with just a little water to forestall them burning. Stir and prepare dinner till the spices change into fragrant.

2. Upload the candy potatoes and stir to coat, then pour within the inventory and upload the beans and peanut butter. Put a lid at the pot and prepare dinner for 10-Quarter-hour till the candy potatoes are comfortable.

3. Take away the lid, combine within the spinach and go away for 5 mins till cooked thru. Style, then upload salt till seasoned as you favor.

4. Serve with boiled rice.

Guinness punch pie

A candy deal with to spherical off any meal

(Patricia Niven/PA)

“In the event you like custard tarts, you’re going to love this,” declares Thompson.

“I first had the speculation for it a couple of years in the past, whilst ingesting some Guinness punch and questioning if it will translate into dessert shape. The solution used to be a powerful sure. The flavours paintings in point of fact neatly in a tart and you’ll be able to alter the depth of the Guinness flavour through the usage of fairly much less or extra. And in the event you don’t drink alcohol you’ll be able to use 0% Guinness: it really works, I’ve attempted.”

Serves: 8


For the custard:

400ml Guinness

7 egg yolks (freeze the whites for yet again)

405g can of condensed milk

250ml double cream

½ tsp grated nutmeg, plus extra to serve

½ tsp flooring cinnamon

1 tsp vanilla extract

For the pastry:

125g unsalted butter, plus extra for the tin

250g simple flour, plus extra to mud

45g golden caster sugar

1 egg yolk

30ml water


1. In a saucepan, simmer the Guinness till it reduces through about two-thirds. Depart to chill.

2. In the meantime make the pastry. The usage of your palms, rub the butter and flour in combination till the combination resembles breadcrumbs. Combine within the sugar and egg yolk after which upload the measured water just a little bit at a time, till the dough comes in combination. Don’t knead any longer, simply wrap in hang movie or greaseproof paper and refrigerate for half-hour.

3. Preheat the oven to 160C/fan 140C/fuel mark 3. Butter a 20-centimetre tart tin and take away the pastry from the refrigerator. Mud your worktop with flour and roll out the pastry right into a circle kind of 28-centimetres in diameter. Coil the pastry across the rolling pin and uncoil over the tart tin. In moderation push the pastry into the corners of the tin and go away the perimeters emerging above the threshold. Prick the bottom of the tin with a fork in all places, then line with greaseproof paper and baking beans or rice. Bake within the oven for Quarter-hour. Take out the greaseproof paper and baking beans and bake for an extra 5 mins. Take away from the oven and go away to chill.

4. In a bowl, gently beat the egg yolks with the condensed milk, making an attempt to not get an excessive amount of air or too many bubbles into the combination. Stir within the double cream and lowered Guinness, then stir in the rest substances.

5. Pour the custard into the pastry case and bake for 40-45 mins; it must nonetheless have a wobble within the heart. Take away and go away to chill.

6. Grate further nutmeg excessive and sit back sooner than cutting.

Ginger beer prawns

A crunchy snack that may shipping you to Jamaica

(Patricia Niven/PA)

“My thought for this dish got here from Jap tempura: the candy prawns encased in a gentle, crispy batter is a dream aggregate,” says Thompson.

“Whilst tempura requires soda water, ginger beer is a smart choice. It brings each refined flavour and wonder, whilst the bubbles make the batter as gentle as air.”

Serves: 4 as a starter


16-24 shell-on uncooked king prawns

1 garlic clove, beaten

2.5cm piece of ginger, finely grated

Vegetable oil, for deep-frying

50g cornflour

50g simple flour

120ml ice-cold ginger beer (now not nutrition)

Sea salt and freshly flooring black pepper

Lime wedges, to serve


1. Take away the heads and shells of the prawns, leaving at the tail sections. (You’ll additionally use shelled prawns, so long as they’re uncooked.) Combine in a bowl with the garlic, ginger and a few pepper and go away for half-hour.

2. Pour oil right into a medium-sized saucepan, following the entire same old precautions for deep-frying and heating to 180C.

3. Combine the flours in a bowl and pour within the ginger beer. Stir loosely, as energetic blending will eliminate the bubbles you wish to have to stay; don’t fear if there are some lumps.

4. Simply sooner than cooking, season the prawns with a just right pinch of salt. Keeping a prawn through the tail, dip into the batter, then drop into the new oil. Cook dinner till the batter puffs up, about two mins. Repeat to prepare dinner the entire prawns, frying them in small batches in order to not overcrowd the pan.

5. Drain on a cord rack positioned over kitchen paper, indirectly on kitchen paper or the batter will move soggy, and serve with a squeeze of lime.

‘Motherland’ through Melissa Thompson (revealed through Bloomsbury Publishing, £26; pictures through Patricia Niven), to be had now.

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