Destination Jamaica

The Beautiful Island of Jamaica in Style…Once You Go, You Know!

Just Natural Restaurant in Negril March 11, 2011

Filed under: Dining,Jamaica,Negril — carter8613 @ 5:30 am
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Just Natural Restaurant in Negril

Just Natural is a picturesque vegetarian restaurant which has been located on the West End Road in Negril since 1998. Just Natural serves vegetarian and seafood dishes and Ital food (Rastafarian friendly).

Dish at Just Natural Restaurant

Enjoy healthy eating and on a budget then enjoy meals served in a garden like setting. This is for the adventurous who likes learning more about he Jamaican culture and cuisine. A wealth of information is available to you through your waitress who is bubble soul.

Wonderful food, kind people, beautiful garden setting, and a super vibe. Located on West End Road.

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Recipe: Jerk Pork June 17, 2010

Filed under: Dining,Information,Jamaica,Recipes — carter8613 @ 5:30 am
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Jerk Pork

Jerk Pork

Ingredients

  • 2  cups  coarsely chopped green onions
  • 1/2  cup  coarsely chopped onion
  • 2  tablespoons  white vinegar
  • 1  tablespoon  soy sauce
  • 1  tablespoon  vegetable oil
  • 2  teaspoons  kosher salt
  • 2  teaspoons  fresh thyme
  • 2  teaspoons  brown sugar
  • 2  teaspoons  chopped peeled fresh ginger
  • 1  teaspoon  ground allspice
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  black pepper
  • 1/8  teaspoon  ground cinnamon
  • 2  garlic cloves, minced
  • 1  to 4 Scotch bonnet or habanero peppers, seeded and chopped
  • 1  (1 1/2-pound) pork tenderloin, trimmed
  • Cooking spray

Directions

Place first 15 ingredients in a blender or food processor, and process until smooth.

Slice pork lengthwise, cutting to, but not through, other side.

Open halves, laying each side flat.

Slice each half lengthwise, cutting to, but not through, other side; open flat.

Combine pork and green onion mixture in a dish or large zip-top plastic bag.

Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.

Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).

 

Recipe: Coconut ToTo May 25, 2010

Filed under: Dining,Information,Jamaica,Recipes — carter8613 @ 5:30 am
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Coconut ToTo

Coconut ToTo

INGREDIENTS:

  • ¼ butter
  • 3 cups flour
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3 tsps. Baking powder
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • 2 cups grated coconut
  • 1 cup Evaporated milk

Directions:

  1. Cream butter and sugar.
  2. Add eggs and vanilla and beat for 2 minutes longer.
  3. Sift together flour, baking powder, cinnamon, and nutmeg.
  4. Add flour mixture, and coconut to butter and sugar mixture alternately with Evaporated milk.
  5. Spread evenly in greased shallow baking tin 8” x 12”.
  6. Bake at 400F about 30 minutes
 

Recipe: Fried Plantain January 26, 2010

Filed under: Dining,Jamaica,Recipes — carter8613 @ 6:05 am
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Jamaican Plantain

Jamaican Plantain

Ingredients:
  • 1 ripe plantain
  • 1 tbsp of cinnamon or nutmeg

Directions:

  • Peel plantain by making 2 incisions on opposite sides of the plantain skin and then peel
  • Slice the plantains into 2 in the middle (width not length – like breaking it in half)
  • Cut up both pieces of plantains into 1/4 inch slices longways
  • Heat the skillet filled with just enough oil to cover the 1/4 inch slices
  • Fry plantains slices until golden brown on each side
  • Each slice needs about 45 seconds to a minute to cook
  • Be careful not to burn
  • Place cooked plantain in a dish layered with napkins so as to drain/soak up the oil
  • Sprinkle with cinnamon or nutmeg to taste

 

 

Recipe: Johnny Cakes October 7, 2009

Johnny Cakes

Johnny Cakes

Ingredients :

  • 4 cups flour
  • 2 teaspoons baking powder
  • 1.5 teaspoon salt
  • 1/2 cup butter or margarine
  • 1/2 cup cold water
  • 1 cup vegetable oil for frying

Directions:

  1. Sift the flour, baking powder, and salt together into a large mixing bowl. Cut in the butter or margarine until the mixture forms marble-sizeddough balls.  Add the water 1 teaspoon at a time, just enough to bring the dough together with a firm consistency.
  2. Heat oil in a heavy bottomed frying pot over medium-low heat until hot
  3. Break off pieces and Form the dough into slightly flattened biscuits, about 2 inches across. On a lightly floured surface, knead the dough well, for about five minutes.
  4. Fry the Johnny Cakes, uncrowded, in the hot oil only until they become golden–(Approx about 2- 3 minutes)
  5. Remove the Johnny cakes with and drain on a paper towels to absorb the extra vegetable oil.
  6. Johnny cakes are usually served for breakfast with Bully Beef or Ackees. (Serves 6)
 

Recipe: Escoveitch Fish October 2, 2009

Escoveitched Fish

Escoveitch Fish

Ingredients :

  • 5 whole small/medium sized Snappers, Grount, Parrot or Goat Fish cleaned, with the head and tail left on
  • 1 1/2 tsp. (7 ml) Salt
  • 1 1/2 tsp. (7 ml) Pepper
  • 3 Garlic
  • Cooking Oil
  • White Vinegar
  • 2 Onions
  • 2 Scotch Bonnet Pepper
  • 10 pimentos

Directions:

  1. Wash fish in vinegar and water
  2. Dry fish in paper towel and place on a plate.
  3. Cut a small deep gashes on each side of the fish.
  4. Rub salt and pepper on outside and in the cavities you made and on the outside, then put the fish on a plate or in a shallow bowl.
  5. Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil.
  6. Place 2 cloves of Garlic in the pot and heat on high.
  7. Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish.
  8. Remove garlic cloves from pot
  9. Carefully place fish on its side in to the hot oil. (as many as the frying pan hold).
  10. Fry crisp and turn down the heat as necessary.
  11. Turn other side and fry crisp.
  12. Place fried fish on a plate with dry paper towels.
  13. Slice onions, scotch bonnet pepper
  14. Place onions, scotch bonnet pepper, and pimento in a small pot with vinegar.
  15. Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated)
  16. Pour contents on the fried fish for a hot and spicy flavor
 

Recipe: Festival July 13, 2009

Filed under: Dining,Jamaica,Recipes — carter8613 @ 6:30 am
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Jamaican Festival

Jamaican Festival

 

Ingredients:

  • 2 cup flour
  • 1 tsp salt to taste
  • 1 tbsp brown sugar
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1 cup water
  • 1 quart of vegetable oil for frying

 

Directions:

  • Mix dry ingredients together
  • Add water to make soft dough
  • Divide into 5×3 inch flat shape in long dumplings
  • Heat the oil to 350 degrees in a large saucepan
  • Fry the dumplings until golden all over, 2 to 3 minutes
  • Drain on paper towels and serve hot

 

I like these with my meals and solo, they are very good.