Destination Jamaica

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

Recipe: Pumpkin Soup September 11, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
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Jamaican Pumpkin Soup

Jamaican Pumpkin Soup

  • 1 lb of pumpkin
  • 2 cups of milk
  • 2 tbsp of flour
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 2 tbsp of butter
  • 1 onion



  • Chop the pumpkin into manageable pieces
  • Boil the pumpkin until tender, this should take about 20 minutes
  • Liquidise the pumpkin in a blender
  • Melt the butter in a saucepan and fry the onions
  • Add the flour, salt and pepper to the pan and stir
  • Slowly stir in the milk, adding a little at a time (if you add the milk to quickly, it will not mix properly)
  • The mixture will be ready once it is thick enough to coat the stirring spoon
  • Add the liquidized pumpkin and stir into the mix
  • Keep the pan on the heat until the soup is hot, stirring all the while

Serve in a bowl


Recipe: Fried Dumplings September 2, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
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  • Fried Dumplings

    Fried Dumplings



  • 3 cups of flour
  • 2 tsp of baking powder
  • 1 tsp of salt
  • 1/2 cup of butter
  • 1/2 cup of milk
  • Oil for frying



  • Shift the flour into a bowl, stir in the salt and baking powder
  • Cut the butter into small lumps and add to the mixture
  • Work the mixture into a breadcrumb- like texture
  • Add the milk a little bit at a time and mix into the mixture (if it is added to quickly the mixture will not bind properly)
  • Knead the dough until it is smooth
  • Divide the mixture into small balls about 5cm in diameter then flatten the balls to about 2cm thick.
  • The dumplings are now ready to be fried
  • Heat the oil over a low heat
  • Fry until golden brown (this should take about five minutes)
  • Place on a paper towel to absorb the excess oil
  • They are now ready to be served

Recipe: Shrimp Run-Down August 24, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
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Shrimp Run-Down

Shrimp Run-Down



  • 2 lbs of medium size shrimp
  • 3 pints of coconut milk
  • 1 large onion, sliced into rings
  • 1 tsp of curry powder
  • 1 tomato, diced
  • 1 Scotch bonnet pepper
  • 1 clove of garlic
  • 2 oz butter (for the marinade)
  • 1 oz white wine
  • 1 oz Worcestershire Sauce
  • 1 oz lime juice



  • Marinate shrimps for three minutes
  • Boil the coconut milk in a thick bottom pot until a custard is formed
  • Add curry powder, onion rings, garlic and pepper
  • Simmer for five minutes and remove from heat
  • Heat saute pan and remove shrimp from marinade
  • Add butter and garlic to sauce pan and when butter is melted add shrimps and saute until almost cooked
  • Add the coconut milk to the already sauteing shrimp and let simmer until the shrimps are tender
  • Serve with boiled bananas or rice and peas

Recipe: Pineapple Upside Down Cake August 19, 2009

Filed under: Caribbean,Jamaica,Recipes — carter8613 @ 6:30 am
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Pineapple Upside Down Cake

Pineapple Upside Down Cake

Ingredients:  Topping

  • 1 tin of sliced pineapple
  • 6 cherries
  • 1/2 cup of brown sugar
  • 1/4 cup of butter

Ingredients for Cake:

  • 2 eggs
  • 1 cup of cake flour
  • 1 tsp of baking powder
  • 1 tsp of vanilla
  • 1/2 tsp of salt
  • 1/2 cup of butter
  • 1 cup of sugar


  • Cut the butter into pieces and spread evenly over the bottom of an overproof dish, place in a preheated oven (350 degrees) until the butter melts
  • Remove from oven after the butter has melted, sprinkle the brown sugar evenly
  • Arrange the pineapple slices in the syrup
  • Cut the cherries in half and place them in the middle of each pineapple slice and set aside
  • Sift the flour and mix with the baking powder, salt and sugar
  • Melt the butter and mix in the eggs and vanilla
  • Slowly add the dry ingredients to the wet ingredients, stirring all the time
  • Pour the cake mixture over the pineapple slices
  • Place in a preheated oven (350 degrees) and cook for 45 minutes to 60 minutes (you can test whether the cake is done by inserting a toothpick in the center), if it comes out clean then the cake is done
  • Remove from the oven and let it cool for five minutes. Cut around the outside and turn the cake out onto a serving plate (upside down) so that the pineapple is on the top – this is how it gets the name “Pineapple Upside Down Cake

Recipe: Rice and Peas August 14, 2009

Jamaican Rice and Peas

Jamaican Rice and Peas


  • 1 medium can of red kidney beans
  • 1 can coconut milk
  • 2 cups of rice
  • 1 small onion, chopped
  • 1 clove of garlic, chopped
  • 1/4 tsp dried thyme
  • 1 tbsp oil
  • 1 scotch bonnet pepper (whole, do not cut up)


  • Drain the liquid from the can of beans into a measuring cup
  • Add the can of coconut milk and enough water to make four cups of liquid
  • Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil
  • Add rice and stir for a minute
  • Reduce heat to medium-low
  • Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked
  • Remove scotch bonnet pepper before serving

Recipe: Beef Patties August 9, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
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Jamaican Beef Patties

Jamaican Beef Patties

Ingredients for Pastry:

  • 2 cups of flour
  • 1/4 tsp salt
  • 1/2 tbsp curry powder
  • 1/3 cup solid shortening
  • 1/4 cup (1/2 stick) margarine
  • 1/3 cup cold water


  • Sift the flour, curry powder and salt into a large bowl
  • Cut in the shortening and margarine until crumbly
  • Add the cold water to make a stiff dough
  • Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick
  • Cut out 8 – inch circles
  • Cover with wax paper or damp cloth until ready to use
  • You can place the dough in the refrigerator overnight
  • If you do refrigerate, remove the dough at least 15 minutes before using

Ingredients for Filling:

  • 2 tbsp oil
  • 1 small white onion, finely chopped
  • 1/4 tsp chopped scotch bonnet pepper
  • 1/2 lb lean ground beef
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp curry powder
  • 1/2 tsp dried thyme
  • 1/4 cup breadcrumbs
  • 1/4 cup beef or chicken stock
  • 1 egg, beaten
  • 1/3 cup of water

Directions for Filling:

  • In a heavy skillet, melt the margarine and saute the onion and scotch bonnet pepper until they become limp
  • Add the ground beef, salt, pepper, curry powder and thyme and mix well
  • Brown the meat for about 10 minutes, stirring occasionally
  • Add the breadcrumbs and stock and combine all the ingredients well
  • Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally
  • When all the liquids have been absorbed, the filling is ready
  • It should be moist but not watery
  • Remove the skillet from the stove and preheat the oven to 400 degrees

Making the patties:

  • Uncover the dough circles and place 2 to 3 tbsp of filling on half of each
  • Moisten the edges of the dough with water and fold the dough over the meat filling
  • Pinch the edges closed with a fork
  • Lightly brush the pastry with a mixture of the egg and water
  • Bake on a lightly greased baking sheet for 30 t0 40 minutes or until the pastry are golden brown

Recipe: Bully Beef July 31, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
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Jamaican Bully Beef

Jamaican Bully Beef


  • 1 can corned beef
  • 1 medium onion (sliced)
  • 2 sprigs fresh thyme
  • 1 medium ripe tomato (chopped)
  • 2 stalks scallion (chopped)
  • 1 scotch bonnet pepper (de-seed and chopped)
  • 1 tbl vegetable oil or coconut oil
  • 1 tsp browning (optional)



  • Heat oil in a heavy bottomed frying pan (skillet) over moderate heat
  • Add onions, garlic(optional) and scotch bonnet to frying pan. Saute for approx. 1-2 mins
  • Add thyme and corned beef. Turn down heat to medium – low and stir until cooked
  • Add chopped tomatoes, scallions, and browning (optional), stir well and cook for another 3 minutes. Use paper towels to absorb the extra vegetable oil, if any
  • Bully Beef is usually serviced for breakfast with Johnny Cakes, boiled green bananas or toast. It can also be served with white rice (serves 4)