Classic Jamaican Cookery: Traditional Recipes and Herbal Remedies
 | 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. | |
 | Pumpkin Pie One round pumpkin 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. | |
 | Baked Fish Any cold fish 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. | |
 | Orange Wine A twenty gallon cask Mix together. To be stirred well every ten days. | |