This tasty Jamaican mango salsa can be paired with many dishes including grilled shrimp, beef kebabs, jerk pork or chicken and many more. Serves: 5-7 people Prep time: 15 minutes Ingredients: 2 mangoes (Julie or Beefy) – (peeled, seeded and chopped) ½ cup finely chopped red, orange and green bell peppers ½ finely chopped large onion 1 finely chopped Scotch Bonnet pepper or Grace Scotch Bonnet sauce 2½ lemons DIRECTIONS In a serving bowl, combine the mangoes, bell peppers, onion, and Scotch Bonnet. Drizzle with lemon juice and mix well. Season to taste with a pinch of salt. For best flavor, let the salsa rest for 10 minutes or longer.
Read More
Serves: 3-5 people Cook time: 75 minutes Ingredients: 2 Chicken breasts or thighs lightly seasoned with garlic salt (cut up into 1 inch pieces) 2 tablespoon of vegetable oil 3 stalks of Jamaican Escallion 1 Onion 3 cloves of garlic ½ table spoon Pimento (Allspice) 2 lb. Pumpkin (cut up into 1 inch pieces) 1 lb. Yellow Yam 3 Potatoes 2 carrots 1 Scotch Bonnet pepper Dumplings Thyme 1 pkt Jamaican Grace Chicken Noodle Soup 1 pkt Jamaican Grace Cock or Pumpkin Noodle Soup 3 whole corns (cut in 3) 1 can of cream style corn ½ can of whole kernel corn Directions: 1. In a large stock pot, stir fry chicken pieces and seasoning for 10 – 15 mins. Add boiling water bring level to half. Bring water to a boil leave on a medium flame for 30 minutes. 2. Peel the skins off the yellow yam and potatoes and wash these root vegetables in cold water to remove the dirt. Cut each vegetable into four slices and then add them to the pot. 3. You can add small dumplings (Flour, salt and water to form a dough – this should not be sticky) to the […]
Read More
