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Article1 - Right here, you will read, what meals Jamaican people eat each day of the week?

Jamaican Sunday Dinner Ideas
If we do not cook, no other day of the week, Sunday Dinner is that one day you sure to have a feast. The type of dinners Jamaicans cook on Sunday varies. Some houses whole families cook two type of meat. Like fried fish or chicken, with curried goat’s meat. The point is to cook two types of meals. The other meals Jamaicans love to cook on Sunday are ecoveitch snapper fish, brown stewed steak, and peppered steak. Brown stewed pork chops, or stewed pork is usually that one meal of the two we have on Sunday. Accompaniment with rice and peas and vegetables such salad, spring beans, sliced tomatoes, or even the American style macaroni and cheese.

Jamaican Monday Dinner Ideas
After eating a hard Sunday dinner, Monday is the day we eat something light. The most popular meals Jamaicans eat on Mondays are cabbage and saltfish, cornbeef and cabbage, stewed cabbage, or stewed bully beef. The point is to cook something light, accompaniment with cooked plain rice!

Jamaican Tuesday Dinner Ideas
When I was a child, I could not wait to get home from school to eat my dinner.  It is customary for Jamaican people to cook. We look forward eating dinner at home, than dining the restaurants. The Tuesday favorite meals can be callaloo and saltfish, curried chicken, brown stewed chicken, stewed chicken, of escovietch sliced fish. Any of which should accompaniment with boiled hard food such as dumplings, pumpkin, ripe plantain, yellow or white yam, Irish potatoes, green banana, etc.

Jamaican Wednesday Dinner Ideas
Do you notice a trend? We start with hardy meals on Sunday, and every day after that we eat lighter meals. We balance our meals by eating meat once or twice a week with fish and vegetables. On this day Wednesday, we often cook brown stewed liver or kidney, curried or brown stewed chicken, or even turkey neck. Curried or fricassee chicken is an option as well. If you like chicken back, brown stew it. Serve any these Jamaican authentic cuisines with cooked rice, or boiled hard food.
 
Jamaican Thursday Dinner Ideas
Cook Curried or fricassee chicken. Opt to cook something light such as Jack tin mackerel, ecovietch fish, or chicken. Brown stewed sliced fish, accompaniment with cooked rice or boiled hard foods.
 
Jamaican Friday Dinner Ideas
Most Jamaican people do not cook on Friday. Nevertheless, some do cook food like tuna with rice, bully beef and rice, fried chicken and fricassee chicken with rice. On Friday we make or buy jerk chicken. We sometimes order pizza, which is becoming every Jamaican ting now. We order or dine at Kentucky Fried Chicken, Chinese, Indian, or Jamaican Restaurants. We love to send someone to the shops, groceries to buy bun and cheese, or sweet biscuits. Our children visit the Parks, Malls, and Plazas. In addition, on Friday nights, we party in the clubs and bars, and buy jerk chicken or pork for “the ladies.”

Jamaican Saturday Dinner Ideas
On Saturday we simmer down with soup. For most Jamaican families in the word makes Saturday that one day to cook soup. We cook Jamaican Soups like red peas soup, chicken foot soup, beef soup, etc. The other Jamaican Saturday recipes options are curried and brown stewed tripe with butter beans. Stewed peas, brown stewed cow’s skin, or head, and chicken foot stew peas. Curried chicken with roasted breadfruit is delicious as well. Any of these meals should only be accompaniment with boiled hard food, like dumpling, yam, green banana, etc on a Saturday.

Article2 - Jamaican Sea foods

Octopus: is a cephalopod molluse scientific classification in biology Octopoda. An octopus has a hard beak, with its mouth at the center point of the arms. Octopuses’ lives in the ocean and they have two eyes and four pairs of arms. The Octopus is the balanced distribution of duplicate body parts and shapes.

Octopuses have no internal or external skeleton nevertheless; some species have a vestigial remnant of a shell inside their mantles, which is a significant part of the anatomy of molluses, which compose the large phylum of invertebrate animals known as the Mollusca. Allowing these spices to squeeze through tight places, Octopuses are among the most intelligent and behaviorally flexible of the entire invertebrate.

They have numerous strategies for defending themselves against predators, including the expulsion of ink. Octopuses have abilities to move quickly through the water, and their ability to hide. An octopus trails its eight arms behind it as it swims. All octopuses are venomous, but only one group, the blue-ringed octopus is dangerous to humans. People harvest, or catches octopus by dropping clay pots on the ocean floor. Octopus lives in coral reefs, they love to comfort of holes. After hours the anglers retrieves the clay pots to see the octopus in them.

Land Crab: On land, they are numerous lineages of crabs. Terrestrial crabs are in the Gecarcinucidae and Gecarcinidae families; in addition, the family Sesorma. Land crab means that these family of crabs lives on land. Some species of terrestrial crabs have to complete an annual migration to the sea. However, you must know, terrestrial crabs evolved from freshwater crabs which is land crabs.

Sea Crab: scientific name Liocarcinus vernalis, Crabs are animals, and some species lives in the sea. It belongs to a family of Crustracea. These are ten-legged creatures. There are 5000 kinds of sea crabs.

The crab has a head, thorax, and abdomen. There is a hard shell over their back known as carapace. They have five pair of legs. On the two front legs the crab has a pincer.

Some types of sea crabs: Red Sea Crab found mainly in the Gulf of Marine, Gulf of Mexico, and the Northwest Atlantic Ocean. Japanese Spider Crab is the biggest crab, and like Coconut Crab, they live around the Pacific Ocean.

Hermit Crab belongs to the Paguroida family and has a shape different from other crabs. Blue Crab scientific name, Calinectes sapidus, means "beautiful swimmer."

Horseshoe Crab scientific name is Limulus polyphemus, this crab is named for its similarity in shape to a horseshoe. King Crab scientific name is Paralithodes camtschaticus, this gigantic crab known as "Alaskan King crab," "Japanese crab," and "Russian crab" due to its dimension.

Shark Meat: Sharks scientific name Selachimorpha, are the most dangerous animal in the sea. Sharks have a streamlined body. History shows sharks are over 420 million years old.

They grow in sizes varieties from 17 cm to 12 meters, equivalent to nearly 7inches to 39ft. Sharks have seven gills to breathe, and they do not go in fresh water. Their skin covered with dermal denticles, which protect their skin from damages and parasites.

Sharks love to eat squids, plankton, and small fishes. Moreover, I see on numerous documentaries sharks replaces their tooth several times in your life. The types of sharks are Sand Tiger Shark, Wobbegong Shark, Zebra Shark, Hammerhead Shark, and the Sandbar Shark.

The shark does not have true bones and swim bladders. People kill the shark for its oil and liver known as squalence. They kill sharks for their fins to make soup as well. In many cultures, people use the meat uses the meat to cook exotic cuisine. Cosmetic Companies uses the oil from the shark in their products.

Cray Fish: are cousins to lobsters. Other names for crayfish are crawfish, crawdads, freshwater lobsters, and mudbugs. In Jamaica, the only name we know is crayfish. Crayfish are freshwater crustaceans. In the front they breathe through feathery gills.

In Jamaica’s River, crayfishes are found under rocks, where they go from predators. Crayfish hate polluted water. They feed on dead and living animals along plants. People all over the world eat crayfish.

Lobsters: are cousins to reef lobsters and family to freshwater crayfish. Lobsters have three pair’s claw legs in the front, with two pairs of leg to the back without claws. They are in the classification in biology of Nephropidae, and at times Homaridae. The lobster is a large marine crustacean.

The body of a lobster is long and the tail is muscular. They live on the ocean floor, and shelters in crevices or burrows. When harvest from the sea, lobster is important economical seafood. It the most profitable commodity in coastal areas people populate in the world.

In Jamaica, the lobster is seasonal it can only harvested at time. Clawed lobsters are not families to spiny lobsters, squat lobsters, or slipper lobsters, which are none clawed.

Shrimps: are small shellfish that have a long body and legs that people eat as seafood. A very small or unimportant person is a shrimp too. Just to say! Shrimps are important seafood source larger animals from human to fish and whales.

The muscular lobster’s tail meat is delicious, and people use it to cook many cuisines worldwide. Lobsters caught from the sea are, farmed for human consumption. The shrimp Industries are worth 50 billion dollars a year. The shrimp is a crustacean as well.

Conch: organic chemical compounds are to different between medium to large sized sea snails, or their shells.

True conches are marine snails and slugs molluscs classified in biology as Strombidae, specifically in the genus Strombus, and other cousins’ genera such as Eustrombus. They includes are other species as well.

People eat the conch meat raw in salads, brown stewed, or soups. In Jamaica, we jerk roast conch. All parts of the conch meat are edible, while some people only eat the white meat as appetizers. Conch meat made into fritters, and is used in salads are Bahamas main dish.

In addition, in East Asian they cut the conch into small thin slices and streamed or stir fried cooked to delicious cuisines.

In Jamaica, People who know about the conch meat will curry it, jerk, roast, stew, or escovitch conch meat. The recipes are here on JamaicanDinners.com.

Here is some important knowledge you need to know the relationship people on the Turks and Caicos Islands have with the seafood conch. Every year around November, they organize the annual Conch Festival.

The restaurant owners and chef compete for the best and most original conch dishes. This is very important, the dishes, are judge by the International chefs in East Asian. I would love to enter my Jamaican Curried Conch, or even my Jamaican Jerk Roasted Conch.

People in  Puerto Rico and Panama eats conch meat raw cut to chunks  and marinated in limejuice, olive oil, vinegar, garlic, green peppers, with diced scallion and onions. Many different types of conches can produce pearls. The queen conch pearls are rare and have been collections for many very wealthy people.

Eating Raw Oysters: Oysters are marine and freshwater molluscs. They live in brackish, briny water habitats; it not as much as seawater. Some kind of Oysters is delicacy commonly consumed by people.

People do not eat the Pearl Oysters; Industries farm it and harvests the pearls. Oysters living in heavy populated water are not good to consume.

Doctor Fish: The doctor fish live and breed in the pools of some Turkish river systems and hot springs; it is call nibble fish and kangal fish. That is one type of fish called doctor fish.

Now this type of fish is the doctorfish that live in the sea. The body of the doctorfish is blue-gray, to dark brown coloration.

The fish has darker gray vertical bars on the side, which are narrow and spaced apart. They have different colors phases due to mood, or the substrate found around the sea. The doctorfish ingests sand to clean algae off rocks and other areas. Their gizzard like organ digests sand and food they swallow.

Article3 - Jamaican food Breakfast Cuisines

Callaloo
This is a green leaf plant.  It is grown to a height of 3 feet.  The leaves are large and thick.
Jamaicans use this to plant to cook breakfast.  The callaloo is prepared by stripping the skin from the stems.  Then it is put to wash with a tablespoon of salt into water.  After that, the callaloo is shredded and seasoned with onion, scotch bonnet pepper, pimento seeds and some salt. It is put to steam in a stew pot with 1/2 cup of water and 1/4 cup of oil.  In 12 to 15 minutes you will have Jamaican breakfast Callaloo. 
This dark green vegetable breakfast is delicious with boiled green bananas.  They are both rich with iron.

Bok Choy and Chicken
Bok Choy is also called Pop Chow in Jamaica.  This is also a dark green leaf plant.  It grows no more than 2 feet.  Another name for bok choy is Chinese cabbage.  After cooked it is accompaniment with boiled yellow yam or dumplings.   Bok Choy is nice with boiled green bananas as well. 
When I cooked bok choy with chicken, I use nothing but natural herbs and vegetables.  Most Jamaicans prepares this meal on Sunday; in the morning before they go to church.  Bok Choy and Chicken is a healthy choice for ordinary Jamaican. 

Cow's Liver (Brown Stewed)
For most people, liver is not to be eaten.  However Cow’s liver has 338 percent of the daily value of vitamin A and 988 percent of vitamin b12.  Jamaicans cooks liver by brown stewing it.  First it's prepared and seasoned with scotch bonnet pepper, natural herbs and vegetables.  Then put to steam for 30 minutes.  You would have to experience this true Jamaican exotic cuisine for yourself.  The taste is unique.

Cow's Kidney (Brown Stewed)
The method to cook kidney is the same as cooking liver.  However the taste of kidney is unique.   It is difficult to describe the taste.  Indeed Brown Stewed Kidney is an exotic cuisine.  That the Caribbean people love to eats.

Curry Chicken
This cuisine is accompaniment with boiled yam, potatoes, pumpkin, dumplings and / or ripe plantains for breakfasts.  Curry Chicken is cooked for lunch time and dinner time; however served with white rice.  This cuisine is flavorful with white rice Curry is a mixture of several spices, mainly turmeric.  People who eat turmeric regular have lower rates of some cancers.  The compound that makes “curry” yellow is good for fighting skin cancer.  Curry may help protect the aging brain.
In curry there are pigments which are anti-inflammatory and antioxidant activities.  Chicken is nice with white rice.  The meal is sold at dance halls and party functions as well.

Fricassee Chicken
Jamaicans also called this cuisine brown stewed chicken.  Fricassee Chicken carries a taste that you will never get bored of.  I always feel satisfied when I eat this meal.  I can eat fricassee chicken every day.  For most Jamaicans, this is also a choice for breakfast, lunch or dinner for.

Turkey Neck (Brown Stewed)
If you are low on money, buy this food for cooking.  This meal is economical.  The turkey neck is brown stewed in the same way as fricassee chicken, except for a few details.  First the meat should be cut to small pieces.  Then unlike the chicken you need to pressure cook the turkey neck for 5 minutes; then stew it down for 20 minutes.
Alternatively cook in a stew pot to one hour. Finally as a chef I realised turkey is should be cooked with plenty scotch bonnet pepper.  It really enhances the taste.

Banana Fritters
My mother cooked banana fritters regular when I was a little boy.   You could eat banana by itself, although it is usually served with fried eggs; bacons or sausage.   This fritters is favourite with the children.   It made with mashed over ripe bananas, flour, baking powder, sugar and water.  With the right proportion it will form liquid dough.  From that you would make little dumplings.  No bigger than your palm, half the sizes of a McDonald’s hash brown.  It then deep fried the for 8 minutes.

Cornmeal Porridge
A warm bowl of Cornmeal porridge will boost your energy in the morning.  This porridge is a favorite for most Jamaican for breakfast.  When I prepare cornmeal porridge I used coconut, instead of cow's milk.   Do you know what grits is? Well if so, this porridge is same.  The only difference is that the cornmeal porridge has a smooth texture.  And it taste like corn meal.
Some of the other porridges we like are peanut porridge and hominy corn porridge.

Ackee and Codfish with roast breadfruit
The ackee is a yellow fruit with a black hard seed on the top.   It is as big as your thumb and usually they come three fingers to a pod.   The fruit is unique that it can only be eaten when it ripped.  This is so important that when the ackee fruit is sold in the markets.  Before people buy it, they can see that the ackee pod in open on its own.
The breadfruit is a large circle green fruit.   They can be as large as a basket ball or little as a grapefruit.  The fruit is ready to roast when it fit or almost ripe.   The fruit is grown on a tree as big as oak tree.  Jamaican roasts the breadfruit over a wooden fire.  It is roasted on the stove top as well.
Together with ackee and codfish the roast breadfruit is Jamaica's national dish.    I can see why? This dish is flavorful and delicious.
 The ackee fruit is dangerous, wild and exotic.  While the breadfruit is sweet, tender and smooth.  Just like the people of this beautiful island Jamaica.

Article4 - An American Way to Start the Day

Introduction
Here I will share knowledge the processes of the main foods American eats for breakfast, which is on Pancakes, Butter Milk, Sausage, Eggs, Syrup, Coffee, and Orange Juice. It is nice to rise in the morning to warm breakfast of pancakes with sausages and eggs. Eating and listening to the latest news on the television and internet. While you read the morning paper drinking your orange juice, or coffee in a hurry for work. Know how these foods came to be on your table.

Pancakes
To make pancakes rise you need baking soda. It is in the oldest mineral known to humankind. It lays 800 feet below the earth's surface. To get it you must go to Green River, Wyoming America.

Millions of years ago, a volcano exploded all over the state, and with volcanic ash, water, and dead elements of life came together, to form a mineral call trona, it is a mineral in its form of soda ash used to make paper. You can put it in water to reduce acidity, and it is additive in soaps and detergent.

Industries now mine for it many feet below an ancient lakebed in Green River, Wyoming. Trona is one of the key ingredients in baking soda. trona is use in glass, toothpaste, and liquid soap. To make baking soda the raw trona is process by removing the water to get raw soda ash, then they bi-carbonate it to baking soda.

Butter Milk is a speciality item. It is use has an ingredient in food. To make you need cow's milk. In the old days all people did were turn the milk. Now machine speed up the process. To make buttermilk you need three things.

They are salt, milk, Lactococcus lactis or Lactobacillus bulgaricus, which is good bacteria that is used to changes regular milk to butter milk, by letting it sit over night and you will have buttermilk which will creates more tartness. Personally, I do not use cow's milk. I use coconut’s milk instead. I add White vinegar to Coconut to get buttermilk essence.

Sausage is made with the leftovers waste after the good more edible part are remove from the pigs (parts of the pig that is not use to sell or cook) are blind meat, fats, and belly strops. It a special mix of lean to fat. They use a machine to grind the meat.

Then they add special mix of spices. Then they cool it down with Co2. Tubing is use to make the sausage, which comes from pigskin. They put the grinded meat in that special made sausage tube.

Bacon is from a specific part of the pig, which is the pig belly, which is on the sides. When the pig is ready for processing the Butchers uses a special rounded knife to cut off the belly muscle and skin fat from the pig's ribs. Then they trim the skin and the belly side fat off.

After that they use machines with hundred of needles to inject the pig side meat with chemical such as sodium castrate to retain moisture,  naitries to preserve the bacon, also salt and sweet to flavour the bacon. Salt was fundamental to the curing of pork, not only to preserve the meat but to eliminate pathogens.

Then they put the big side of the pig that cut and trim on a rack to put in a smoke room... They use special natural wood like hickory chips to smoke the bacon for 7 hours. Then they freeze it. After that, they use a machine to slice the pig belly into slices. Then they pack to for selling.
  
Syrup six weeks out of the year, at the time when the snow is melting off the tree and it is warming up. It flows from the trees in Morrisville, Vermont, USA
50 years, produce for a hundred, on a good one tree can produce a gallon of sap.

They tap a hold 6 feet from the ground, one inch deep and 5/16 inch wide, in cold condition, they use a plastic tube to tap in the tree retrieving the syrup in a bucket. It is clear and watery. They have miles and miles of tubing the forest, that will flow down to many large tanks to be process.

In the boiling room, an evaporator machine boils the sap down to 57% sweet. That is the standard for pure maple. In the old days, people would use wood fire to the boil the sap. Companies buy the sap to make maple syrup.

They add ingredient such as, natural stabling component to thicken, TIC GUM, and Sulious CElicous GUM. They add natural and artificial maple flavouring to the batch, they add cane sweet, and they add the colouring. It is then package for distribution. That is the process to make maple syrup.

Orange Juice
To harvest orange is not easy. Up to this day, people are still harvesting oranges picked by hand. Often by farm worker immigrates from Jamaica and other small islands, Mexico, and the Caribbean.

For one-day, one-person harvest 6 boxes of oranges at 11000 pounds a box... Here are few orange farms in Jamaica. The name for the orange gave to it by the fruits colour.

They will use heatline gas to ripen the green oranges. It is the same gas ripening banana and oranges; releases this gas break down the pigment from green to orange colour. 

After harvesting, the oranges are truck to the factory for juicing. The quality of the oranges is separate into batches, one for concentration, or the other squeezing juice (NFC).

They use machine to squeeze the orange and sent the pump another way. A water spray collects the oil from the skin, which is use to scenes and flavouring. In addition, the peel and fruit are use to feed cows. They then pasteurize (boiled) the orange juice to be distribute in a supermarket near you.

Article5 - Jamaican Teas

Milo Tea:
Milo is a chocolate grain tea. The taste of milo is Caribbean. Every week day mornings, Caribbean Children sip milo tea before school. Milo is an old school tea.

Harlicks Tea:
Harlicks is a whole grain energy food tea. The taste of harlicks is Caribbean. Every week day mornings, Caribbean Children sip harlicks tea before school. Harlicks is an old time tea.

It has a creamy taste. Caribbean and African children love harlicks tea.

Soursop Tea:
Soursop Leaf is an herb tea. The taste of soursop leaf tea is not bitter. It has a rich comforting taste. Caribbean people sip soursop leaf tea at night to get the warm comfortable feeling gives.

Soursop leaf tea is good for stomach pain. Many sip this tea in the morning for work. I am not such soursop leaf tea bags are in supermarkets.

Mint Tea:
Mint Leaf is an herb tea. The taste of Mint leaf tea is not bitter. It has a rich comfortable taste.

Caribbean people sip on mint leaf tea for many reasons it is good for illness. Children love its sweet taste. Mint leaf tea bags are in every supermarket. .

Blue Mountain Coffee:
Blue Mountain Coffee is a favourite with Caribbean adults. My neighbour’s helper told me, she pick coffee fruits on weekend.

I was curious, and told her I would try it for the experience. To be honest I wanted to experience what it was like for the slaves in history. The first day was amazing; the boss took several of us men and many women way up in the Blue Mountains of Jamaica. The atmosphere was like rain forest with the density and tall trees. The only trees I saw were fruits tree many.

The coffee trees were like shrubs, slightly taller than I was. They grew on much slopped mountainside. The sight alone was frightening. It was muddy, and rained every so often. We had to pick coffee fruits, small like a grapes to full 5 gallons buckets, to add about 5 times in one big bag. That one bag is like getting one-hour pay.

After all that, they truck the coffee fruits to a port for washing by us. It was not a good experience. I stayed for a week to learn, nevertheless I would never wish anyone to experience coffee fruit harvesting. The pay was less than I ever worked for in my life.


 

 

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Cooking Photographs Collection Blogs
Jamaican Food Cooking Photographs Collection New Blogs :
     
Beef Pot Roast Turmeric Chicken  
Ackee Red Herring    
Ackee Bell Pepper Cod    
     
     
     
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Beef Pot Roast Turmeric Chicken Ackee Bell Pepper Cod
Ackee Red Herring    
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     


Article1 - Right here, you will read, what meals Jamaican people eat each day of the week?

Jamaican Sunday Dinner Ideas
If we do not cook, no other day of the week, Sunday Dinner is that one day you sure to have a feast. The type of dinners Jamaicans cook on Sunday varies. Some houses whole families cook two type of meat. Like fried fish or chicken, with curried goat’s meat. The point is to cook two types of meals. The other meals Jamaicans love to cook on Sunday are ecoveitch snapper fish, brown stewed steak, and peppered steak. Brown stewed pork chops, or stewed pork is usually that one meal of the two we have on Sunday. Accompaniment with rice and peas and vegetables such salad, spring beans, sliced tomatoes, or even the American style macaroni and cheese.

Jamaican Monday Dinner Ideas
After eating a hard Sunday dinner, Monday is the day we eat something light. The most popular meals Jamaicans eat on Mondays are cabbage and saltfish, cornbeef and cabbage, stewed cabbage, or stewed bully beef. The point is to cook something light, accompaniment with cooked plain rice!

Jamaican Tuesday Dinner Ideas
When I was a child, I could not wait to get home from school to eat my dinner.  It is customary for Jamaican people to cook. We look forward eating dinner at home, than dining the restaurants. The Tuesday favorite meals can be callaloo and saltfish, curried chicken, brown stewed chicken, stewed chicken, of escovietch sliced fish. Any of which should accompaniment with boiled hard food such as dumplings, pumpkin, ripe plantain, yellow or white yam, Irish potatoes, green banana, etc.

Jamaican Wednesday Dinner Ideas
Do you notice a trend? We start with hardy meals on Sunday, and every day after that we eat lighter meals. We balance our meals by eating meat once or twice a week with fish and vegetables. On this day Wednesday, we often cook brown stewed liver or kidney, curried or brown stewed chicken, or even turkey neck. Curried or fricassee chicken is an option as well. If you like chicken back, brown stew it. Serve any these Jamaican authentic cuisines with cooked rice, or boiled hard food.
 
Jamaican Thursday Dinner Ideas
Cook Curried or fricassee chicken. Opt to cook something light such as Jack tin mackerel, ecovietch fish, or chicken. Brown stewed sliced fish, accompaniment with cooked rice or boiled hard foods.
 
Jamaican Friday Dinner Ideas
Most Jamaican people do not cook on Friday. Nevertheless, some do cook food like tuna with rice, bully beef and rice, fried chicken and fricassee chicken with rice. On Friday we make or buy jerk chicken. We sometimes order pizza, which is becoming every Jamaican ting now. We order or dine at Kentucky Fried Chicken, Chinese, Indian, or Jamaican Restaurants. We love to send someone to the shops, groceries to buy bun and cheese, or sweet biscuits. Our children visit the Parks, Malls, and Plazas. In addition, on Friday nights, we party in the clubs and bars, and buy jerk chicken or pork for “the ladies.”

Jamaican Saturday Dinner Ideas
On Saturday we simmer down with soup. For most Jamaican families in the word makes Saturday that one day to cook soup. We cook Jamaican Soups like red peas soup, chicken foot soup, beef soup, etc. The other Jamaican Saturday recipes options are curried and brown stewed tripe with butter beans. Stewed peas, brown stewed cow’s skin, or head, and chicken foot stew peas. Curried chicken with roasted breadfruit is delicious as well. Any of these meals should only be accompaniment with boiled hard food, like dumpling, yam, green banana, etc on a Saturday.

Article2 - Jamaican Sea foods

Octopus: is a cephalopod molluse scientific classification in biology Octopoda. An octopus has a hard beak, with its mouth at the center point of the arms. Octopuses’ lives in the ocean and they have two eyes and four pairs of arms. The Octopus is the balanced distribution of duplicate body parts and shapes.

Octopuses have no internal or external skeleton nevertheless; some species have a vestigial remnant of a shell inside their mantles, which is a significant part of the anatomy of molluses, which compose the large phylum of invertebrate animals known as the Mollusca. Allowing these spices to squeeze through tight places, Octopuses are among the most intelligent and behaviorally flexible of the entire invertebrate.

They have numerous strategies for defending themselves against predators, including the expulsion of ink. Octopuses have abilities to move quickly through the water, and their ability to hide. An octopus trails its eight arms behind it as it swims. All octopuses are venomous, but only one group, the blue-ringed octopus is dangerous to humans. People harvest, or catches octopus by dropping clay pots on the ocean floor. Octopus lives in coral reefs, they love to comfort of holes. After hours the anglers retrieves the clay pots to see the octopus in them.

Land Crab: On land, they are numerous lineages of crabs. Terrestrial crabs are in the Gecarcinucidae and Gecarcinidae families; in addition, the family Sesorma. Land crab means that these family of crabs lives on land. Some species of terrestrial crabs have to complete an annual migration to the sea. However, you must know, terrestrial crabs evolved from freshwater crabs which is land crabs.

Sea Crab: scientific name Liocarcinus vernalis, Crabs are animals, and some species lives in the sea. It belongs to a family of Crustracea. These are ten-legged creatures. There are 5000 kinds of sea crabs.

The crab has a head, thorax, and abdomen. There is a hard shell over their back known as carapace. They have five pair of legs. On the two front legs the crab has a pincer.

Some types of sea crabs: Red Sea Crab found mainly in the Gulf of Marine, Gulf of Mexico, and the Northwest Atlantic Ocean. Japanese Spider Crab is the biggest crab, and like Coconut Crab, they live around the Pacific Ocean.

Hermit Crab belongs to the Paguroida family and has a shape different from other crabs. Blue Crab scientific name, Calinectes sapidus, means "beautiful swimmer."

Horseshoe Crab scientific name is Limulus polyphemus, this crab is named for its similarity in shape to a horseshoe. King Crab scientific name is Paralithodes camtschaticus, this gigantic crab known as "Alaskan King crab," "Japanese crab," and "Russian crab" due to its dimension.

Shark Meat: Sharks scientific name Selachimorpha, are the most dangerous animal in the sea. Sharks have a streamlined body. History shows sharks are over 420 million years old.

They grow in sizes varieties from 17 cm to 12 meters, equivalent to nearly 7inches to 39ft. Sharks have seven gills to breathe, and they do not go in fresh water. Their skin covered with dermal denticles, which protect their skin from damages and parasites.

Sharks love to eat squids, plankton, and small fishes. Moreover, I see on numerous documentaries sharks replaces their tooth several times in your life. The types of sharks are Sand Tiger Shark, Wobbegong Shark, Zebra Shark, Hammerhead Shark, and the Sandbar Shark.

The shark does not have true bones and swim bladders. People kill the shark for its oil and liver known as squalence. They kill sharks for their fins to make soup as well. In many cultures, people use the meat uses the meat to cook exotic cuisine. Cosmetic Companies uses the oil from the shark in their products.

Cray Fish: are cousins to lobsters. Other names for crayfish are crawfish, crawdads, freshwater lobsters, and mudbugs. In Jamaica, the only name we know is crayfish. Crayfish are freshwater crustaceans. In the front they breathe through feathery gills.

In Jamaica’s River, crayfishes are found under rocks, where they go from predators. Crayfish hate polluted water. They feed on dead and living animals along plants. People all over the world eat crayfish.

Lobsters: are cousins to reef lobsters and family to freshwater crayfish. Lobsters have three pair’s claw legs in the front, with two pairs of leg to the back without claws. They are in the classification in biology of Nephropidae, and at times Homaridae. The lobster is a large marine crustacean.

The body of a lobster is long and the tail is muscular. They live on the ocean floor, and shelters in crevices or burrows. When harvest from the sea, lobster is important economical seafood. It the most profitable commodity in coastal areas people populate in the world.

In Jamaica, the lobster is seasonal it can only harvested at time. Clawed lobsters are not families to spiny lobsters, squat lobsters, or slipper lobsters, which are none clawed.

Shrimps: are small shellfish that have a long body and legs that people eat as seafood. A very small or unimportant person is a shrimp too. Just to say! Shrimps are important seafood source larger animals from human to fish and whales.

The muscular lobster’s tail meat is delicious, and people use it to cook many cuisines worldwide. Lobsters caught from the sea are, farmed for human consumption. The shrimp Industries are worth 50 billion dollars a year. The shrimp is a crustacean as well.

Conch: organic chemical compounds are to different between medium to large sized sea snails, or their shells.

True conches are marine snails and slugs molluscs classified in biology as Strombidae, specifically in the genus Strombus, and other cousins’ genera such as Eustrombus. They includes are other species as well.

People eat the conch meat raw in salads, brown stewed, or soups. In Jamaica, we jerk roast conch. All parts of the conch meat are edible, while some people only eat the white meat as appetizers. Conch meat made into fritters, and is used in salads are Bahamas main dish.

In addition, in East Asian they cut the conch into small thin slices and streamed or stir fried cooked to delicious cuisines.

In Jamaica, People who know about the conch meat will curry it, jerk, roast, stew, or escovitch conch meat. The recipes are here on JamaicanDinners.com.

Here is some important knowledge you need to know the relationship people on the Turks and Caicos Islands have with the seafood conch. Every year around November, they organize the annual Conch Festival.

The restaurant owners and chef compete for the best and most original conch dishes. This is very important, the dishes, are judge by the International chefs in East Asian. I would love to enter my Jamaican Curried Conch, or even my Jamaican Jerk Roasted Conch.

People in  Puerto Rico and Panama eats conch meat raw cut to chunks  and marinated in limejuice, olive oil, vinegar, garlic, green peppers, with diced scallion and onions. Many different types of conches can produce pearls. The queen conch pearls are rare and have been collections for many very wealthy people.

Eating Raw Oysters: Oysters are marine and freshwater molluscs. They live in brackish, briny water habitats; it not as much as seawater. Some kind of Oysters is delicacy commonly consumed by people.

People do not eat the Pearl Oysters; Industries farm it and harvests the pearls. Oysters living in heavy populated water are not good to consume.

Doctor Fish: The doctor fish live and breed in the pools of some Turkish river systems and hot springs; it is call nibble fish and kangal fish. That is one type of fish called doctor fish.

Now this type of fish is the doctorfish that live in the sea. The body of the doctorfish is blue-gray, to dark brown coloration.

The fish has darker gray vertical bars on the side, which are narrow and spaced apart. They have different colors phases due to mood, or the substrate found around the sea. The doctorfish ingests sand to clean algae off rocks and other areas. Their gizzard like organ digests sand and food they swallow.

Article3 - Jamaican food Breakfast Cuisines

Callaloo
This is a green leaf plant.  It is grown to a height of 3 feet.  The leaves are large and thick.
Jamaicans use this to plant to cook breakfast.  The callaloo is prepared by stripping the skin from the stems.  Then it is put to wash with a tablespoon of salt into water.  After that, the callaloo is shredded and seasoned with onion, scotch bonnet pepper, pimento seeds and some salt. It is put to steam in a stew pot with 1/2 cup of water and 1/4 cup of oil.  In 12 to 15 minutes you will have Jamaican breakfast Callaloo. 
This dark green vegetable breakfast is delicious with boiled green bananas.  They are both rich with iron.

Bok Choy and Chicken
Bok Choy is also called Pop Chow in Jamaica.  This is also a dark green leaf plant.  It grows no more than 2 feet.  Another name for bok choy is Chinese cabbage.  After cooked it is accompaniment with boiled yellow yam or dumplings.   Bok Choy is nice with boiled green bananas as well. 
When I cooked bok choy with chicken, I use nothing but natural herbs and vegetables.  Most Jamaicans prepares this meal on Sunday; in the morning before they go to church.  Bok Choy and Chicken is a healthy choice for ordinary Jamaican. 

Cow's Liver (Brown Stewed)
For most people, liver is not to be eaten.  However Cow’s liver has 338 percent of the daily value of vitamin A and 988 percent of vitamin b12.  Jamaicans cooks liver by brown stewing it.  First it's prepared and seasoned with scotch bonnet pepper, natural herbs and vegetables.  Then put to steam for 30 minutes.  You would have to experience this true Jamaican exotic cuisine for yourself.  The taste is unique.

Cow's Kidney (Brown Stewed)
The method to cook kidney is the same as cooking liver.  However the taste of kidney is unique.   It is difficult to describe the taste.  Indeed Brown Stewed Kidney is an exotic cuisine.  That the Caribbean people love to eats.

Curry Chicken
This cuisine is accompaniment with boiled yam, potatoes, pumpkin, dumplings and / or ripe plantains for breakfasts.  Curry Chicken is cooked for lunch time and dinner time; however served with white rice.  This cuisine is flavorful with white rice Curry is a mixture of several spices, mainly turmeric.  People who eat turmeric regular have lower rates of some cancers.  The compound that makes “curry” yellow is good for fighting skin cancer.  Curry may help protect the aging brain.
In curry there are pigments which are anti-inflammatory and antioxidant activities.  Chicken is nice with white rice.  The meal is sold at dance halls and party functions as well.


Fricassee Chicken
Jamaicans also called this cuisine brown stewed chicken.  Fricassee Chicken carries a taste that you will never get bored of.  I always feel satisfied when I eat this meal.  I can eat fricassee chicken every day.  For most Jamaicans, this is also a choice for breakfast, lunch or dinner for.

Turkey Neck (Brown Stewed)
If you are low on money, buy this food for cooking.  This meal is economical.  The turkey neck is brown stewed in the same way as fricassee chicken, except for a few details.  First the meat should be cut to small pieces.  Then unlike the chicken you need to pressure cook the turkey neck for 5 minutes; then stew it down for 20 minutes.
Alternatively cook in a stew pot to one hour. Finally as a chef I realised turkey is should be cooked with plenty scotch bonnet pepper.  It really enhances the taste.

Banana Fritters
My mother cooked banana fritters regular when I was a little boy.   You could eat banana by itself, although it is usually served with fried eggs; bacons or sausage.   This fritters is favourite with the children.   It made with mashed over ripe bananas, flour, baking powder, sugar and water.  With the right proportion it will form liquid dough.  From that you would make little dumplings.  No bigger than your palm, half the sizes of a McDonald’s hash brown.  It then deep fried the for 8 minutes.

Cornmeal Porridge
A warm bowl of Cornmeal porridge will boost your energy in the morning.  This porridge is a favorite for most Jamaican for breakfast.  When I prepare cornmeal porridge I used coconut, instead of cow's milk.   Do you know what grits is? Well if so, this porridge is same.  The only difference is that the cornmeal porridge has a smooth texture.  And it taste like corn meal.
Some of the other porridges we like are peanut porridge and hominy corn porridge.

Ackee and Codfish with roast breadfruit
The ackee is a yellow fruit with a black hard seed on the top.   It is as big as your thumb and usually they come three fingers to a pod.   The fruit is unique that it can only be eaten when it ripped.  This is so important that when the ackee fruit is sold in the markets.  Before people buy it, they can see that the ackee pod in open on its own.
The breadfruit is a large circle green fruit.   They can be as large as a basket ball or little as a grapefruit.  The fruit is ready to roast when it fit or almost ripe.   The fruit is grown on a tree as big as oak tree.  Jamaican roasts the breadfruit over a wooden fire.  It is roasted on the stove top as well.
Together with ackee and codfish the roast breadfruit is Jamaica's national dish.    I can see why? This dish is flavorful and delicious.
 The ackee fruit is dangerous, wild and exotic.  While the breadfruit is sweet, tender and smooth.  Just like the people of this beautiful island Jamaica.

Article4 - An American Way to Start the Day

Introduction
Here I will share knowledge the processes of the main foods American eats for breakfast, which is on Pancakes, Butter Milk, Sausage, Eggs, Syrup, Coffee, and Orange Juice. It is nice to rise in the morning to warm breakfast of pancakes with sausages and eggs. Eating and listening to the latest news on the television and internet. While you read the morning paper drinking your orange juice, or coffee in a hurry for work. Know how these foods came to be on your table.

Pancakes
To make pancakes rise you need baking soda. It is in the oldest mineral known to humankind. It lays 800 feet below the earth's surface. To get it you must go to Green River, Wyoming America.

Millions of years ago, a volcano exploded all over the state, and with volcanic ash, water, and dead elements of life came together, to form a mineral call trona, it is a mineral in its form of soda ash used to make paper. You can put it in water to reduce acidity, and it is additive in soaps and detergent.

Industries now mine for it many feet below an ancient lakebed in Green River, Wyoming. Trona is one of the key ingredients in baking soda. trona is use in glass, toothpaste, and liquid soap. To make baking soda the raw trona is process by removing the water to get raw soda ash, then they bi-carbonate it to baking soda.

Butter Milk is a speciality item. It is use has an ingredient in food. To make you need cow's milk. In the old days all people did were turn the milk. Now machine speed up the process. To make buttermilk you need three things.

They are salt, milk, Lactococcus lactis or Lactobacillus bulgaricus, which is good bacteria that is used to changes regular milk to butter milk, by letting it sit over night and you will have buttermilk which will creates more tartness. Personally, I do not use cow's milk. I use coconut’s milk instead. I add White vinegar to Coconut to get buttermilk essence.

Sausage is made with the leftovers waste after the good more edible part are remove from the pigs (parts of the pig that is not use to sell or cook) are blind meat, fats, and belly strops. It a special mix of lean to fat. They use a machine to grind the meat.

Then they add special mix of spices. Then they cool it down with Co2. Tubing is use to make the sausage, which comes from pigskin. They put the grinded meat in that special made sausage tube.

Bacon is from a specific part of the pig, which is the pig belly, which is on the sides. When the pig is ready for processing the Butchers uses a special rounded knife to cut off the belly muscle and skin fat from the pig's ribs. Then they trim the skin and the belly side fat off.

After that they use machines with hundred of needles to inject the pig side meat with chemical such as sodium castrate to retain moisture,  naitries to preserve the bacon, also salt and sweet to flavour the bacon. Salt was fundamental to the curing of pork, not only to preserve the meat but to eliminate pathogens.

Then they put the big side of the pig that cut and trim on a rack to put in a smoke room... They use special natural wood like hickory chips to smoke the bacon for 7 hours. Then they freeze it. After that, they use a machine to slice the pig belly into slices. Then they pack to for selling.
  
Syrup six weeks out of the year, at the time when the snow is melting off the tree and it is warming up. It flows from the trees in Morrisville, Vermont, USA
50 years, produce for a hundred, on a good one tree can produce a gallon of sap.

They tap a hold 6 feet from the ground, one inch deep and 5/16 inch wide, in cold condition, they use a plastic tube to tap in the tree retrieving the syrup in a bucket. It is clear and watery. They have miles and miles of tubing the forest, that will flow down to many large tanks to be process.

In the boiling room, an evaporator machine boils the sap down to 57% sweet. That is the standard for pure maple. In the old days, people would use wood fire to the boil the sap. Companies buy the sap to make maple syrup.

They add ingredient such as, natural stabling component to thicken, TIC GUM, and Sulious CElicous GUM. They add natural and artificial maple flavouring to the batch, they add cane sweet, and they add the colouring. It is then package for distribution. That is the process to make maple syrup.

Orange Juice
To harvest orange is not easy. Up to this day, people are still harvesting oranges picked by hand. Often by farm worker immigrates from Jamaica and other small islands, Mexico, and the Caribbean.

For one-day, one-person harvest 6 boxes of oranges at 11000 pounds a box... Here are few orange farms in Jamaica. The name for the orange gave to it by the fruits colour.

They will use heatline gas to ripen the green oranges. It is the same gas ripening banana and oranges; releases this gas break down the pigment from green to orange colour. 

After harvesting, the oranges are truck to the factory for juicing. The quality of the oranges is separate into batches, one for concentration, or the other squeezing juice (NFC).

They use machine to squeeze the orange and sent the pump another way. A water spray collects the oil from the skin, which is use to scenes and flavouring. In addition, the peel and fruit are use to feed cows. They then pasteurize (boiled) the orange juice to be distribute in a supermarket near you.

Article5 - Jamaican Teas

Milo Tea:
Milo is a chocolate grain tea. The taste of milo is Caribbean. Every week day mornings, Caribbean Children sip milo tea before school. Milo is an old school tea.

Harlicks Tea:
Harlicks is a whole grain energy food tea. The taste of harlicks is Caribbean. Every week day mornings, Caribbean Children sip harlicks tea before school. Harlicks is an old time tea.

It has a creamy taste. Caribbean and African children love harlicks tea.

Soursop Tea:
Soursop Leaf is an herb tea. The taste of soursop leaf tea is not bitter. It has a rich comforting taste. Caribbean people sip soursop leaf tea at night to get the warm comfortable feeling gives.

Soursop leaf tea is good for stomach pain. Many sip this tea in the morning for work. I am not such soursop leaf tea bags are in supermarkets.

Mint Tea:
Mint Leaf is an herb tea. The taste of Mint leaf tea is not bitter. It has a rich comfortable taste.

Caribbean people sip on mint leaf tea for many reasons it is good for illness. Children love its sweet taste. Mint leaf tea bags are in every supermarket. .

Blue Mountain Coffee:
Blue Mountain Coffee is a favourite with Caribbean adults. My neighbour’s helper told me, she pick coffee fruits on weekend.

I was curious, and told her I would try it for the experience. To be honest I wanted to experience what it was like for the slaves in history. The first day was amazing; the boss took several of us men and many women way up in the Blue Mountains of Jamaica. The atmosphere was like rain forest with the density and tall trees. The only trees I saw were fruits tree many.

The coffee trees were like shrubs, slightly taller than I was. They grew on much slopped mountainside. The sight alone was frightening. It was muddy, and rained every so often. We had to pick coffee fruits, small like a grapes to full 5 gallons buckets, to add about 5 times in one big bag. That one bag is like getting one-hour pay.

After all that, they truck the coffee fruits to a port for washing by us. It was not a good experience. I stayed for a week to learn, nevertheless I would never wish anyone to experience coffee fruit harvesting. The pay was less than I ever worked for in my life.

 



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