Jamaican Cornmeal Pudding Recipe

Cornmeal pudding is very easy to prepare and has been a favorite among Jamaicans for as long as I can remember.

Ingredients:

3 Cups Cornmeal

3/4 Cups Flour

2 Cups Sugar

1 Teaspoon Salt

2 Teaspoon Cinnamon Extract

1 Teaspoon Grated Nutmeg

1 Teaspoon Mixed Spice

2 Teaspoon Vanilla

1 Sachet of Maggie Coconut Milk

Raisins (optional)

Directions:

Mix the cornmeal, flour, sugar and salt together.

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Add water to mix the sachet of coconut milk then slowly add coconut milk to the dry ingredients (2 cups of water is needed)

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Add vanilla, mixed spice, cinnamon extract and grated nutmeg. Add raisins if desired then pour mixture into baking tin and bake at 375 degrees (F) for 1.5 hours.

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Allow it to cool for at least 1 hour before you devour.

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– Aldeam Facey 2015

Curried Snapper Fillet Recipe

I like fish but sometimes I find difficulty deciding the best method to cook a particular type of fish. Do I steam? Do I fry? Experience teaches wisdom and after several attempts, currying the snapper fillets is my favorite method.

Ingredient:

1 Pack of Rain Forest Foods Snapper Fillet

1 Teaspoon Maggie all purpose seasoning

1 Teaspoon Indian curry powder

1/2 Teaspoon Turmeric powder

A pinch of salt (optional)

1/2 Teaspoon Black pepper

2 Teaspoon Ketchup

2 Teaspoon Fish and meat sauce

1 Carrot

1 Onion

Scallion

Scotch bonnet pepper

Sweet pepper

Directions:

Cut the fish fillet into small cubes about 1.5 cm. Add the all purpose seasoning, the turmeric, black pepper, salt and curry powder. Mix to ensure even distribution of seasonings. Chop and add the carrot.

Cut Fish Fillet
Cut Fish Fillet
Seasoned Fish Fillet
Seasoned Fish Fillet

Chop onion, scallion, 1/4 of a sweet pepper and 1/4 Scotch bonnet pepper. Fry in oil until translucent.

Onion Scallion and pepper

Fry Until Translucent
Fry Until Translucent

Add the seasoned fish fillet, fry for 5 minutes, stirring constantly. Add 2/3 of a cup of water, the ketchup and the sauce.

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Allow it to simmer for 10 minutes.

Enjoy with some rice and peas.

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– Aldeam Facey 2015

Jamaican Peanut Porridge Recipe

I am not a lover of porridges, but when it comes to peanut porridge, I make an exception. What was once a strange meal, only to be found in diverse places such as in a big pot on a Rasta man’s cart passing through the Spanish Town bus terminus early in the weekday mornings is now a very popular, highly requested breakfast choice. There are several ways to make it but this method is my personal favorite.

Ingredients:

1 lb Dried Raw Peanuts

3 teaspoon Flour

3 teaspoon Cornmeal

1/2 grated nutmeg

1 Cinnamon stick (cinnamon powder/extract also works)

2 teaspoon Vanilla

1/2 teaspoon of salt (or to taste)

1 Sachet of powdered coconut milk

1 Can of condensed milk

Directions:

Boil about 700mls (3 cups) of water then add a cinnamon stick and the salt.

Blend peanuts until powdery and add the flour cornmeal and powdered coconut milk.

grated peanuts
grated peanuts

Add a small amount of water and slowly make a paste. Add increasing volumes of water to mix without forming lumps. Add the mixture to the boiling water and allow it to boil for 15 minutes stirring frequently. Add the vanilla and nutmeg to the boiling mix then decrease the heat to simmer for another 15 minutes (or until desired thickness is achieved).

Peanut porridge boiling

Sweeten with condensed milk.

condensed milk

Enjoy!

Peanut porridge

– Aldeam Facey 2015