JAMAICA jamaican recipes

Jamaican Breadfruit Pudding

People may be familiar with, and enjoy traditional bread pudding, but just as delicious if not more so is the Jamaican breadfruit pudding made from the breadfruit. The breadfruit is a Jamaican food staple, that can be eaten boiled, roasted and fried. Now here is the recipe to use the breadfruit to make one of the more delicious puddings in a county already famous for bread, potato and cornmeal puddings

Oxtail & Beans

Oxtail and Beans is among the Jamaica’s most noteworthy, enjoyable and delicious dishes. With the large Jamaican population now residing in the US, the dish has quickly grown in popularity among all who love delicious Caribbean fare. Here is a simple way to prepare the much-loved meal

What you’ll need:

• 12 ounces dried lima beans

• 4 pounds oxtails

• 2 large Vidalia onions, chopped

• 3 scallions, chopped

• 4 garlic cloves, smashed

• 1 bunch fresh thyme

• 2 tablespoons red pepper flakes

• 4 teaspoons hot paprika

• 2 bay leaves

• 2 tablespoons hot sauce

• 4 tablespoons gravy master 6 cups low-sodium beef broth

• 4 teaspoons tomato paste

• 2 tablespoons salt White rice, recipe follows

• 2 cups rice

What you need to do:

1. In a large bowl, cover lima beans with water, cover with a towel and soak overnight In a large pot, add oxtails, 2. onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally Add enough 3 water to just cover the oxtails and bring the mixture to a boil Lower to a 4 simmer, cover and cook 2 hours 5 Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid At 2 hours, add the beans, 6. tomato paste, and 2 more cups of beef broth and water, if needed Bring to a 7 boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally In the last 1/2 hour of 8 cook time, season with 2 tablespoons salt. Serve with rice

Yield: 4 to 6 servings