Jamaican Carrots Food

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
• In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
• In a pot add the cooking oil and put to hot on medium heat.
• Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
• Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.

JAMAICAN CARROT JUICE

Steps:

• Scrape outer skin of carrots.
• Cut carrots into chunks then blend (puree) with in blender.
• Pour through strainer into container.
• Keep juice & discard pulp in strainer.
• Add condensed milk & vanilla and mix (add more or less condensed based on your taste).
• Sprinkle nutmeg on top of juice & mix lightly. Best served with crushed ice.

JAMAICAN STEAMED CABBAGE AND CARROT

Steps:

• saute onion and peppers in oil.
• add garlic
• add carrot and cabbage
• add spices.
• add water.
• cover steam until crunchy.

MY MOM'S JAMAICAN STYLE CARROT JUICE

Steps:

• Wash, peel and chop carrots into about 1 inch pieces, making sure to discard the tops and possibly tips of carrots.
• After peeling and chopping carrots, place them in the blender and add enough water to cover about 2 inches over carrots, making sure you still have at least an inch of space from the top of the blender.
• Begin pulsing on a chop speed and advance to puree/liquify when it appears most of the carrots have been finely chopped (make sure not to skip the chopping step as you may ruin your blender by going straight to puree!).
• Using a strainer (or a cloth strainer if you aren't a fan of a little pulp), empty the carrot blend into a small bowl or container until all the juice is extracted from the carrot's fiber (you can save the fiber portion for other recipes or discard).
• Return juice to blender and add remaining ingredients including enough condensed milk to sweeten as you see fit (usually about a quarter of a 14oz can will do).
• Blend until color change is uniform and add more condensed milk if needed and blend again.
• Pour into pitcher/container with tight seal and refrigerate immediately. The juice may need to be shaken before pouring. Serve over ice.

20 BEST JAMAICAN VEGETARIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Jamaican recipe in 30 minutes or less!

JAMAICAN CARROT DRINK

Steps:

• cook carrot in water.
• cool.
• blend all ingredients until smooth.

JAMAICAN CARROTS

Steps:

• In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
• In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
• Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
• Add the cooked, drained carrots; toss to coat the carrots with the sauce.
• Season to taste with salt; serve.

JAMAICAN CABBAGE IN THE INSTANT POT

Steps:

• Cut out the cabbage's core and use a knife to shred the cabbage leaves. Alternatively, use a food processor to shred the cabbage quickly. (I also remove the outer layer of cabbage leaves and discard them before chopping.)
• Add the shredded cabbage and carrot and all ingredients (chicken broth, butter, salt, pepper, Old Bay, onion, garlic powder, apple cider vinegar, carrot, and thyme) into the Instant Pot stainless steel inner pot.
• Sink the cabbage and vegetables as much as you can into the liquid broth.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 4 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 4 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Serve Jamaican cabbage warm and enjoy!