This soup, cooked with goat's head, feet, and intestines, is a delightful Jamaican classic. The hair is removed from the head and feet before being sliced into bite-sized pieces. Green bananas, potatoes, and yam chopped into little pieces are boiled with spinners (small elongated flour dumplings), herbs, and spices, and served hot.

Ingredient

• 2 pound(s) goat head and belly, 1/4 cup(s) Grace White Cane Vinegar, 4 cup(s) water, 4 clove(s) garlic, crushed, 6 whole pimento berries, 2 pound(s) yellow yam, peeled, diced, 4 medium carrots, peeled, diced, 2 large cho cho, peeled, diced, 1 pound(s) irish potato, 6 finger(s) green bananas, 1 cup(s) flour, 1/4 teaspoon(s) salt, 1/2 cup(s) water, 1 packet(s) Grace Cock Soup Mix, 1 tablespoon(s) Grace, Caribbean Traditions All Purpose Seasoning, 2 sprig(s) thyme, 2 stalk(s) escallion, 1 whole scotch bonnet pepper, 1 teaspoon(s) Grace Soft Margarine, 1/2 teaspoon(s) Grace Caribbean Traditions Black Pepper, 1/4 cup(s) white rum, optional

Directions

• Cut goat head and belly in small pieces then clean in a mixture of Grace Vinegar and 4 cups water.,
• Pour 6 cups water in a pressure cooker, add 4 cloves crushed garlic, pimento berries and goat head and belly and pressure for 20 minutes.
• Turn off flame and allow pressure cooker to cool.
• Pour mixture into a 6 quart pot, add 4 cups water to pot and allow to boil.
• Add diced yam, carrots, cho cho, Irish potatoes and green bananas.
• Stir cover and leave to cook.

For seafood fans, this is a must-have. There's nothing like steaming fish that's been freshly prepared. Instead of steaming the fish, an assortment of vegetables such as pumpkin cubes, chochos, okras, carrots, and tomatoes are cooked with a lot of onions, scallions, thyme, multi-colored sweet peppers, and scotch bonnet peppers. After that, the fish is soaked in this decadent sauce and allowed to cook. It's frequently served with Jamaican water crackers and festival or bammy sides.

Ingredient

• 1 (1½-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact, Kosher salt and freshly ground black pepper, freshly ground black pepper, 2 by ½-inch piece fresh ginger, peeled and finely julienned, ¼ cup light soy sauce, 1 tablespoon rice wine, 1 scallion, white and light green parts only, julienned, 4 cilantro sprigs, ½ cup canola oil

Directions

• Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

The "jerk" cuisine of Jamaica is well-known. Jerk is a traditional Jamaican culinary preparation that combines Taino and African cultures. The pork is marinated in a unique combination of herbs and spices, including Jamaican pimento, thyme, scallion, and scotch bonnet peppers, for a spicy dish. It's then roasted over an open fire made mostly of pimento wood and embers. Jerk is a slow and flavorful cooking method that captures all of the flavors involved in producing an authentic smoked flavor. It's served with hard dough bread or festival as a side dish. This delectable, fiery, and spicy dish will tempt your taste buds. Jerk pig or chicken is a common meal, and vendors serving it can be found all around the island. Jerk chicken cooked in recycled oil barrels is known as Pan Chicken.

Ingredients

• 1 1⁄2 teaspoons ground allspice, 1 1⁄2 teaspoons salt, 1⁄2 teaspoon ground black pepper, 1⁄2 teaspoon ground thyme, 1⁄2 teaspoon ground cinnamon, 1⁄4teaspoon ground nutmeg, 1⁄8 teaspoon ground cloves, 3 green onions, chopped , 3 cloves garlic, minced, 2 scotch bonnet peppers (these are "killer" hot so you may want to use something like a jalapeno), 1 medium onion, chopped, 1 lemon, juice of, 3 teaspoons oil, 2 teaspoons soy sauce, 2 teaspoons malt vinegar, 1 teaspoon minced gingerroot, 3 -4 lbs cubed pork butt (2 inch chunks)

Directions

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

This entrée, a mix of Jamaican and Indian heritage, is a must-have for any Jamaican special occasion. Goat meat is seasoned with a mixture of herbs and spices, including Jamaican curry powder, then chopped into bite-sized pieces. After that, it's stir-fried in heated oil. The beef is stewed with water until it is soft. This delectable recipe is traditionally served with white rice and rotis

Ingredients

• 3- 3 1/2 pounds goat meat (cut in chunks), ¼- ½ cup cooking oil, 2 teaspoons minced garlic, 1 -2 teaspoons minced ginger, 1 medium onion sliced, 4-5 Tablespoons Curry powder, 1- teaspoon white pepper, 1-2 teaspoons fresh thyme, 2 green onions sliced, 2-3 medium potatoes, 1 Tablespoon tomato paste, 1 scotch bonnet pepper (adjust to suit taste buds or replace with any hot pepper), 1 tablespoon Bouillon powder (optional), Salt to taste

Directions

• Season goat with, salt and pepper. Set aside
• In a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring, frequently, any browned bits off the bottom of the pot, until goat is brown.
• Then add curry, stir for about 1-2 minutes.
• Add the garlic,ginger, white pepper, onions,thyme, tomato paste, scallions (green onions) and scotch bonnet pepper stir for about a minute.
• Then pour in just enough water to cover the goat and bring to a boil and let it simmer until tender (depending on the goat size and preference) about 2 hours or more, stirring the saucepan occasionally and adding more water as needed.
• About 15-20 minutes before you remove from the stove add potatoes and bouillon powder. Continue cooking until potatoes are tender, if you want really thick curry goat let the potatoes cook even more .
• You may adjust thickness of soup with water or stock.

This is a popular Jamaican snack among both kids and adults. The dried coconut flesh is chopped into little cubes and cooked with brown cane sugar, ginger, and water. The sticky mixture is dropped in small mounds on greased paper and allowed to cool and firm once it has been fried.

Ingredients

• 2 c diced coconut, 1 tsp vanilla, 1 lb brown sugar, 1 pinch salt, 1 tsp powdered ginger (optional), 1/2 c water

Directions

• Place 1/2 cup to 3/4 cup of water to pot (a medium rice pot is what I use), bring to a boil. Combine all ingredients and add to boiling water. Boil for approximately 25 to 30 minutes or until very sticky (almost like syrup).
• Line your cookie sheet with parchment paper or just use cooking spray. Take a serving spoon or ice cream scooper to yield one drop on a baking cookie sheet. Place 1 inch apart. Wait until it's cool and hard to eat. Enjoy!