whole chicken, cut up in bite size pieces (no skin )
pepper to taste
cloves of garlic, crushed
stalks of chive, chopped
stalk thyme, chopped ( substitute with dried thyme, if necessary)
tablesps. oil for frying
tablesp. brown sugar
cups cleaned and washed rice
can pigeon peas, drained
tablsp. soy sauce
green hot pepper
cups thick coconut milk ( if possible, freshly made )
Season chicken pieces with salt, pepper, garlic, chive, thyme and
marinate over night, or at least for one hour
2) In iron pot heat up oil, add sugar and
brown until the sugar has turned into a rich brown syrup.
3) Add meat to the pot and cook for about
5 mins. until meat is brown on all sides.
4) Add a small portion of water and cook meat
for about 20 mins.
5) Add drained can of pigeon peas.
6) Add soy sauce and toss up.
7) Add cleaned rice and stir well.
8) Cover with coconut milk ( may have to add
9) Float green hot pepper on top ( do not
burst pepper ) and simmer on slow fire until rice is cooked.
( you may have to add a little water from
time to time ) and stir pelau in between. Water has to evaporate
completely, but rice has to be cooked, not hard.
Pat's Jamaican Ital Stew
(Ital stews are devoid of meat and salt)
cup kidney beans
quarts water/coconut cream (or use coconut milk, i.e., grated
coconut blended with water and strained, reserving milk)
(dough made with 1 cup flour & water and rolled in strips)
bonnet pepper ( hot )
Cook kidney beans in water or coconut milk until soft.
Add dumplings, scallions and thyme - cook until dumplings are done
and liquid is thickened.
Add whole pepper about 15 minutes before end of cooking time. (Add
some salt to taste - if you don't want it to be strictly ital)
over white rice.
can substitute kidney beans with pigeon or lentil peas or
use chick pea and curry and other spices like ginger, nutmeg, turmeric,
etc. for variation in taste).
lb salted pigtail, cut into 2 inch pieces
hot green pepper ( whole )
onion, chopped small
bunch chives, chopped small
cloves garlic, crushed
leaf chadon bene, cut up finely
coconut milk ( preferable freshly made, but unsweetened canned
or frozen can be used too)
Boil salted pigtail in water until soft, then discard that water
Peel and seed breadfruit and cut into wedges of about 1 1/2 inch
Add breadfruit to boiled pigtail and cover with 1 cup of water
Add 2 cups of coconut cream
add chive, onion, chadon bene, garlic and whole green hot pepper
Add salt if necessary
Boil until liquid has b(oiled) down reduced and the breadfruit is
soft, but not falling apart
2 lbs chicken or beef (seasoned), cut up small
2 tablespoons vegetable oil or margarine
1 tablespoon soy sauce
Salt and pepper to taste
4 1/2 cups water
1 tablespoon of sugar or 1 tablespoon caramel browning
1/4 cup minced onions
(pigeon peas optional)
1 clove garlic (finely chopped)
1/4 cup celery stalks
1/4 cup chopped tomatoes
1 hot pepper (green)
oil - Add sugar, and heat until black, (or use caramel browning).
and cook for 10 minutes in covered saucepan over low heat.
onions, celery, finely chopped garlic, tomatoes (pigeon peas) and
water, soy sauce and hot pepper (whole). Bring to a boil.
saucepan for leave to cook, about forty minutes.
with chutney, pepper sauce and other condiments.
Beef with Red beans and Rice
measurements are approximated)
beef chuck, cubed and seasoned with
1 packet Goya Sazon seasoning or (seasong salt of your choice)
(cover and let meat marinate for at least 1/2 hr)
red kidney beans or pinto beans
(wash beans and drain liquid)
2 cups Uncle Ben's Converted Rice
(or any type of rice you like to use that won't overcook)
1 small carrot, peeled and sliced
1 small onion, peeled and chopped
2 or 3 cloves of garlic, minced
about 1/4 cup each of:
celery, sweet pepper (green or red), cilantro ( or chadon
1 large tomato
2 tablespoons tomato paste (you can use ketchup)
(optional: 1 whole habanero pepper for floating on top)
Enough oil to cover the bottom of the pot/pan you're using.
1 tablespoon sugar (brown, preferably)
oil in heavy-bottomed pot ( or traditional Trini iron pot ) (with
tight lid), add sugar and heatuntil sugar has turned into a dark
meat quickly (don't get burned!) and coat meat in the browned
sugar. Saute for a few minutes until meat is brown on all
onions, celery, garlic, pepper, tomato and tomato paste and a
bit of water so it doesn't stick.
to a boil, cover pot and turn heat to low, let simmer till beef
is almost cooked.
in rice, add enough water so there's about an inch of water over
the meat and rice.
in habanero pepper whole so that it floats on the water, careful
not to let it burst or it may be too hot for you!)
to a boil again, cover, reduce heat to simmer and let cook for
about 15 mins.
carrots and beans, half the amount of chopped cilantro and let
cook till rice is ready and beef is fork tender. The water should
be absorbed by now. Sauce will thicken when pot is removed and
allowed to cool.
remaining cilantro and fluff rice mixture with fork.
warm with sliced avocado or fried plantains or watercress and
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