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Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies

Plantain Tarts

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Plantain Tarts

Take very ripe plantains, boil them and let them cool. Then mash them very smooth. Sweeten to taste, adding spice also to taste. Then colour the mixture a deep red with the juice of the prickly pear. Put on thin pastry; fold and bake.

Copyright © Caroline Sullivan, 2007

 
Pumpkin Pie

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Pumpkin Pie

One round pumpkin
One pound of minced meat
Spring onions
Seasoning
Salt
Pepper
Butter

One round pumpkin, one that can stand in a dish, not one that rolls over. Cut off the top, about a third of the vegetable. Then scoop out all the seeds and pithy stuff round them. Cut out the pulp as close to the rind as possible, just leaving enough near the rind to keep it from breaking. Boil this pulp; meanwhile have one pound of meat minced and seasoned with pepper, salt, butter and spring onions. Pack this into the hollowed-out pumpkin rind, put on the cover, that is the top that has been cut off (with the stem on if possible), and bake for three-quarters of an hour. Serve with the top on and with a folded napkin round the lower part.

Copyright © Caroline Sullivan, 2007

 
Baked Fish

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Baked Fish

Any cold fish
Macaroni
Milk
Grated cheese
Breadcrumbs
Cayenne

Boil in milk twice as much macaroni as you have cold fish until it is soft. The cold fish should be broken into small pieces and the bones removed. Mix the fish with the macaroni, which should be cut in dice, the grated cheese and cayenne. Put it in a flat dish with breadcrumbs and some pieces of butter on the top and bake a light brown. Any fish will do for this dish.

Copyright © Caroline Sullivan, 2007

 
Orange Wine

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Orange Wine

A twenty gallon cask
Seven gallons of rum
Three gallons of seville orange-juice (oranges with rinds on)
Three gallons of seville orange (well-peeled)
One and three-quarter gallons of sweet orange-juice (oranges peeled)
Thirty pounds of sugar

Mix together. To be stirred well every ten days.

Copyright © Caroline Sullivan, 2007

 
Coconut Water Ice

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Coconut Water Ice

Take very young coconuts and choose those that have plenty of soft jelly. Cut up this jelly in small bits. Pour off as much coconut water as will make two pints. Sweeten this to taste, add the cut up coconut jelly and freeze.

Copyright © Caroline Sullivan, 2007

 
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