World Travels - Jamaica

 

With the nights drawing in I wanted to bring back some of those summer vibes; what better way than to try rice n' peas, ackee and callaloo, and a lovely fresh slaw.

Rice n Peas

(Serves 2-4)

This is my quick recipe for that quintessential Jamaican dish of rice n peas. For a more authentic recipe please read this great article in Sous Chef.

 

Ingredients

• 2 cups Basmati rice 
• Tin red kidney beans
• 3-4 sprigs of thyme
• 2cm of fresh ginger, minced
• tin of coconut milk
• 1 spring onion sliced
• 4 cloves garlic crushed
• 1 tsp allspice
• 1 scotch bonnet, seeds removed
• 1 tbsp vegetable stock

Instructions

1. In a large saucepan heat some oil (I used sunflower oil) and fry the spring onions, garlic, ginger and allspice. 
2. Add the washed rice, scotch bonnet whole, sprigs of thyme, coconut milk (maybe about 1/2 a can) and water if needed.  
3. Add the tinned red kidney beans as well and stock if you are using that.  Bring to the boil and reduce to a simmer. Put a lid on the saucepan.
4. Basmati rice takes around 20 minutes to cook through. Remove the lid and fluff the rice and serve.

Ackee and Callaloo

Ackee is the national fruit of Jamaica and is normally paired with saltfish but I thought I would try it with calalloo, another important Jamaican ingredient. I have never used ackee before but it was such a great ingredient; quite neutral in taste really but able to absorb all those spicy flavours.

Ingredients

• 1 small can of ackee
• 1 small can of callaloo or a bunch fresh calalloo, roughly chopped
• 2 tomatoes, diced
• 1 onion, halved and sliced
• 1 spring onion, sliced
• 3 cloves garlic, crushed
• 1 scotch bonnet (remove the seeds and finely chop)
• a few stalks of fresh thyme
• 1 tsp smoked paprika
• 1 tbsp lime juice
• sea salt and black pepper
• oil for frying (like rapeseed or sunflower)

Instructions

1. In a large frying pan add the onions to a medium heat and fry until slightly browned. 

2. Add the crushed garlic and the spring onion and sautee for about 1 minute.

3. Add the tomatoes, thyme, smoked paprika and scotch bonnet and cook for about 5 minutes.

4.If you are using the fresh callaloo add to the frying pan and cook down. 

5. Drain and rinse the ackee (and the canned callaloo if you using that).

6. Add the ackee and callaloo to the frying pan and stir through. Remember to be gentle to so the ackee is not too broken up.

7. Squeeze some lime juice on and serve.

Fresh Slaw

Ingredients

1 carrot (cut into strips)

1/4 white cabbage (shredded)

1 tbsp lime juice

1 tbsp neutral oil like rapeseed or sunflower oil

1 scotch bonnet (deseeded and sliced finely)

Instructions

1. Combine the lime juice, oil and scotch bonnet if using and whisk to combine the ingredients.

2. In a bowl place the dressing and add the carrot and cabbage... gently fold the dressing into the veggies.