These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart

  Banana Cake Johnny Cakes (Fry Dumplings)
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3/4  cup butter or margarine
1 cup sugar
3 eggs, beaten
2 teaspoon almond extract
1 cup mashed banana
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon

In a medium bowl, cream together butter and sugar

Add beaten eggs and almond extract, mixing well.

Add mashed banana.

Sift remaining dry ingredients and fold into creamed mixture.

Pour batter into 8 inch square pan and bake at 350° F (180° C) for 20-25 minutes.

"Courtesy of Caribbean Desserts"

 
3 cups (1 lb, 500 g) flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons (1 oz, 30 g) butter
oil

Sift together the flour, baking powder and salt.

Mix in the butter and add enough water to make a stiff dough. Shape into 2" balls and deep fry them in moderately hot oil until they are brown.

They are delicious with butter and are usually served at breakfast or as a light meal with meat.

"Courtesy of Traditional Jamaican Cookery

 

 

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Banana Fritters Festival Cornmeal Pudding
1            egg
              pinch of salt
1 tsp.      sugar
1 tbsp.    flour
2/3 cup   1% milk
3            bananas
              oil for frying
              castor sugar (granulated)

Beat egg with salt and sugar. Fold in flour and milk to make a thin batter.

Slice bananas and add to batter.

Heat 1 tbsp. (15 ml) oil in a nonstick pan, add batter by the tablespoonful (15 ml) to make 3" (7 cm) fritters. Pan-fry until golden brown on both sides. Add more oil as needed. Drain fritters on paper towels, keep warm.

Sprinkle sugar lightly on top. Serve hot.

 

"Courtesy of Vegetarian Cuisine Caribbean Style"

 

1 cup whole wheat flour
1 cup cornmeal
pinch salt
1/4 tsp. allspice
1/4 tsp. baking soda
1 tbsp. honey or brown sugar
1/4 tsp. rose water
1/4 tsp. vanilla
about 1/2 cup soymilk or water
3 tbsp. flour
1 tbsp. cornmeal
oil for frying

Sift together 1 cup whole wheat flour, 1 cup cornmeal, salt allspice, and baking soda.

Add the honey, rose water, and vanilla to the soymilk. Add the liquid to the dry ingredients, knead lightly, and leave covered for 30 minutes.

Divide the dough into 10-12 portions.

Knead lightly, then roll and pull each portion to form a flattened sausage shape 4-6 inches long x 1 1/2 inches diameter.

Mix together 3 tbsp. flour and 1 tbsp. cornmeal.

Dip the dough in the flour and cornmeal mixture. Fry the festival in hot oil until it is golden-brown on the outside and cooked on the inside.

"Courtesy of Delicious Jamaica, Vegetarian Cuisine"

 

3 cups cornmeal
1/2 cup whole wheat flour
6 cups soymilk or coconut milk
2 cups honey or brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tsp. vanilla
1/2 tsp. almond flavoring
1 cup raisins
1/2 cup currants
2 tbsp. coconut oil (opt.)
2 tbsp. honey

Preheat the oven to 300° F.

Combine the cornmeal and whole wheat flour. Add the soymilk gradually, and mix until the batter is smooth.

Stir in the honey, spices, vanilla, almond flavoring, raisins, and currants.

Pour the batter into a greased baking dish or tin, and sprinkle the top with mixture of oil and honey.

Bake for 1 1/2 hours until a skewer inserted into the pudding comes out clean. The pudding will become firmer as it cools.

Serve hot or cold.

 

"Courtesy of Delicious Jamaica, Vegetarian Cuisine"

 

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Cassava Pone Plantain Tarts Bread Pudding
2 lb (1 kg) sweet cassava, peeled and grated
1 mature coconut, peeled of brown skin and grated
1 teaspoon vanilla
1/2 teaspoon nutmeg
sugar
2 cups (3/4 pint, 500 ml) milk
1 cup (8 fl oz, 250 ml) coconut milk

In a large bowl combine the grated cassava and coconut. Mix in the vanilla, nutmeg, and sugar to taste.

Add milk and coconut milk gradually until you have a soft but thick batter; add a little water if necessary.

Pour the mixture into a greased baking dish and bake in a moderately hot oven at 350° F, 180° C, for 1 hour or until set.

For a rich topping, add 1 cup of sweetened coconut milk with 2 tablespoons of butter as soon as the pudding starts to set.

"Courtesy of Traditional Jamaican Cookery"

3 very ripe plantains
sugar
nutmeg
vanilla
red food colouring
basic pie pastry

Boil the plantains in water until they are tender, then drain and mash them with a fork until they are free of lumps.

Add sugar, nutmeg, vanilla and a drop or two of red food colouring.

Roll out the pastry, and cut out 8 circles using a small plate. Place some of the plantain mixture on half of each circle, fold the other half over, and crimp the edges with a fork.

Bake them on ungreased baking sheets at 400° F, 200° C for 30-45 minutes or until golden brown.

 

"Courtesy of Traditional Jamaican Cookery"

 

1/2 lb (250 g) bread
1 1/2 cups (12 fl oz, 350 ml) milk
1 cup (8 fl oz, 250 ml) coconut milk
1/2 cup (2 oz, 50 g) raisins
1 teaspoon vanilla
1/4 teaspoon nutmeg
1 cup (8 oz, 250 g) sugar approximately
2 eggs, beaten

Break the bread into small pieces and place them in a large bowl. Add the milk and coconut milk and leave to soak until the bread is completely saturated.

Break up any remaining lumps in the bread and add the beaten eggs.

Pour the mixture immediately into a glass or other ovenproof dish and bake in the oven, preheated to 350° F, 180° C, for approximately 45 minutes or until the top is golden brown.

"Courtesy of Traditional Jamaican Cookery"

 

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Sorrel Ginger Beer Eggnog
4 cups   Sorrel sepals  *
6-8        cloves (optional)
             piece of orange peel
8 cups   boiling water
             sugar to taste
             ginger to taste (optional)
1/4 cup  rum (optional)

Remove the seeds from the sorrel; put into a jar with cloves and orange peel. Pour boiling water over sorrel. Cover jar and let stand for 24 hours.

Strain sorrel liquid. Sweeten to taste. Bottle and store in refrigerator.

If rum is used, add before bottling.

Serve cold

* Dried sorrel may be substituted for fresh, use 2 oz. (60 g) dried sorrel in this recipe.

"Courtesy of Caribbean Cuisine"

 

1 1/2 oz.    green (fresh) ginger root
4 quarts     boiling water
3 tsp.         lemon juice
                 grated rind of 1 lemon
1 1/2 oz.    cream of tartar
3 cups       sugar
1 tsp.         dry, active yeast

Pound the ginger root. Combine ginger with boiling water, lemon juice, lemon rind, cream of tartar and sugar, stirring constantly.

When lukewarm, add dissolved yeast, stir and pour into jar. Cover tightly and leave for 2 days.

Strain ginger liquid and bottle. Keep at room temperature for a further 3-4 days; store in a dark place to ripen.

Chill before serving.

"Courtesy of Caribbean Cuisine"

6            eggs, separated
3/4 cup   sugar
1/2 tsp.   vanilla essence (extract)
1/4 tsp.   nutmeg
1 cup      rum
1 cup      brandy
2 cups    cold milk
2 cups    whipping cream, whipped

Beat egg yolks until thick and lemon coloured. Add 1/2 cup (125 ml) of sugar, vanilla and nutmeg, beating constantly.

Stir in rum and brandy; chill. Stir in milk when ready to serve.

Beat egg whites to form soft peaks, gradually add 1/4 cup (50 ml) of sugar, beating until stiff peaks are formed.

Just before serving, fold in stiffly beaten egg whites and whipped cream.

"Courtesy of Caribbean Cuisine"

 

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Soursop Drink Banana Daiquiri Carrot Punch
1 medium sized soursop
8 cups (3 1/2 pints, 2 liters) water
sugar
grated nutmeg
juice of 1 lime

Remove the outer skin and core of the soursop. Add the flesh to the water and mix well, then squeeze through a muslin cloth or sieve.

Add sugar to taste, and the grated nutmeg.

Refrigerate and serve on ice.

 

3 tablespoons light rum
1 tablespoon sugar
2 tablespoons lime juice
a few slices of banana
crushed ice

Mix the rum, sugar, lime juice and banana in a blender, or crush the bananas and add the other ingredients.

Mix well and serve on crushed ice.

 

3 large carrots, grated
4 cups (1 1/2 pints, 1 liter) water
5 tablespoons lime juice
sugar

Grate the carrots, add the water, mix well, then squeeze through a strainer.

Add the lime juice and sugar to taste. Mix well and serve on crushed ice

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Ponche Crema Orange Egg Nog Spiced Milk Punch
1 tin condensed milk
1 cup rum
6 eggs
1 teaspoon vanilla extract
Few drops lime juice
Angostura bitters
Freshly grated nutmeg

Combine the first five ingredients in a blender.

Pour into glasses filled with crushed ice.

Sprinkle a couple of drops of bitters on top, then garnish with grated nutmeg.

Serves 6

"Courtesy of Cooking with Caribbean Rum"

 

4 cups evaporated milk
4 eggs
1/4 cup sugar
1 6 oz can frozen orange juice concentrate
1/2 cup rum
1/4 cup orange flavoured liqueur

Garnish:
Whipped topping
Ground nutmeg
Orange slices

Mix the first six ingredients in a blender until frothy.

Pour into glasses filled with cracked ice and garnish with a dollop of whipped topping, a pinch of grated nutmeg and a slice of orange.

Serves 8

"Courtesy of Cooking with Caribbean Rum"

 

3/4 cup milk
3/4 cup cream
6 tablespoons crème de cacao
2 tablespoons rum
4 teaspoon icing sugar
1 egg white

Garnish:
Chocolate shavings

Mix the first six ingredients in a blender until frothy.

serve immediately over crushed ice in stemmed glasses.

Garnish with the chocolate.

Serves 4

"Courtesy of Cooking with Caribbean Rum"

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Jamaican Rum Punch Strawberry Daiquiri Jamaican Coffee
1 part sour        1 cup lime juice
2 parts sweet    2 cups strawberry syrup
3 part strong     3 cups white rum
4 parts weak     4 cups water or fruit juice
1 dozen pimento seeds

Mix the first 4 ingredients together.

Add the pimento seeds.

Served on crushed ice.

Serves 10-12

Note: The strength increases when stored in bottles and left to ferment for days or weeks.

"Courtesy of More Down To Earth Jamaican Cooking"

 

6 tablespoons Jamaican rum
1/4 cup lime juice
2 tablespoons sugar
2 cups whole strawberries, fresh or frozen *
2 lime slices for garnish

In a food processor, blend all the ingredients together until smooth.

If fresh strawberries are used, blend the ingredients in 2 cups of crushed ice.

Garnish with the lime slices. Serve immediately.

Serves 2-3

* If fresh strawberries are not available the frozen ones are just as good.

"Courtesy of More Down To Earth Jamaican Cooking"

 

4 cups hot, strong Blue Mountain coffee
2 tablespoons sugar
1/2 cup rum
1/2 cup whipped cream

Combine the first 3 ingredients and mix well.

Pour in 4 mugs and spoon the whipped cream on top.

Serves 2.

"Courtesy of More Down To Earth Jamaican Cooking"

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Chocolate Rum Mousse Appleton Rum Coffee Cake Rum Gateau
1 pack chocolate chips
2 tablespoon water
2 tablespoon rum
5 eggs

Melt chocolate chips over low heat. Stir in rum. Separate eggs and beat chocolate mixture into the yolks.

Beat egg whites separately and fold in. Pour into custard cups and chill for at least 4 hours.

Serves 8

"Courtesy of Caribbean Rum Book"

 

8 inch ring shape cake tin or deep dish cake tin
4 oz butter
4 oz sugar
2 eggs
1-2 drops vanilla essence
4 oz self-raising flour
Pinch of salt
1/2 fl oz cold strong black coffee
2 fl oz Appleton Gold Rum or similar Caribbean rum
1/2 pint double or whipping cream
6 oz walnuts - chopped coarsely

Beat together butter and sugar until lemon coloured, light and fluffy. Very gradually beat in the eggs, beating thoroughly between each addition. Add the vanilla essence. Sieve flour and salt, and fold into the mixture. Turn into well greased cake tin and bake in moderate oven (180° C) for 30-35 minutes.

Turn cake out of tin and allow to cool. When completely cold, turn back into tin and stab with fork or skewer at 1/2 inch intervals all round the cake. Pour coffee and rum over and allow to soak for at least 1-2 hours.

Whip cream until it just holds its shape. Turn cake out onto serving dish and cover with cream. Scatter with walnuts.

Serves 8

"Courtesy of Caribbean Rum Book"

 

4 oz softened butter
6 oz plain flour
4 eggs
8 oz sugar
5 oz dark rum
1 oz corn flour
1/2 oz baking powder
Zest and juice of 3 limes
1/2 pint double cream, lightly whipped

Pre-heat the oven to a moderate heat (190° C).
Butter and flour an 8 inch cake tin.

Sieve together the corn flour, flour and baking powder.

Cream the butter and sugar together. Beat well until light and fluffy. Beat in the eggs one at a time, beating well all the time. Add rum and the grated lime zest and juice. Continue beating to a smooth cream.

Fold the flour into the creamed butter and sugar mix. Pour the cake mix into the cake tin. Place in the middle of the oven for approximately one hour.

Cool the cake before removing it from the tin, then let cake cool completely on wire rack. Cut the cake into three layers. Spread a third of the cream on each layer and sandwich together. Cover the cake with the remaining cream and decorate with whole cherries and chocolate curls.

"Courtesy of Caribbean Rum Book"

 

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]