JAMAICAN CARROT JUICE
Make and share this Jamaican Carrot Juice recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 5m
Yield 1 1/2 litres
Number Of Ingredients 5
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.
Nutrition Facts : Calories 919.9, Fat 19.8, SaturatedFat 11.8, Cholesterol 69.4, Sodium 694, Carbohydrate 170.2, Fiber 17.3, Sugar 139.3, Protein 21.9
JAMAICAN STEAMED CABBAGE AND CARROT
Make and share this Jamaican Steamed Cabbage and Carrot recipe from Food.com.
Provided by Dienia B.
Categories Caribbean
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- saute onion and peppers in oil.
- add garlic
- add carrot and cabbage
- add spices.
- add water.
- cover steam until crunchy.
JAMAICAN CABBAGE RECIPE
Steps:
- Heat the coconut oil in a pot.
- Add the onion and thyme, and cook for about 5-7 mins till soft.
- Stir in the garlic purée, followed by cabbage, bell pepper, carrot, scotch bonnet if using, vegetable broth, and salt.
- Mix and cover. Reduce and steam for between 10-15 mins or until done to your preference, stirring a couple of times during the process.
- Keep and eye on the liquid. If it looks like it is starting to dry out, add another tbsp or so of broth.
Nutrition Facts : Calories 87 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Sodium 92 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
JAMAICAN CURRIED GOAT
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.
- On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.
- Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.
- Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.
MY MOM'S JAMAICAN STYLE CARROT JUICE
I've looked up several carrot juice recipes and none were quite the same as the one my mother used to make for us growing up. It's most popular in the Caribbean around the holidays and can double as an adult beverage with the addition of your favorite alcohol (namely rum or guinness). It has a milk base with spices like vanilla and nutmeg, so it's definitely not a carrot juice for those looking for health, but hey, there are carrots involved! Obviously you may need to double, triple or quadruple your recipe to make enough for several people, but I chose to explain it in relation to the blender's capacity, since a regular blender can't hold a 5 pound bag of carrots.
Provided by PunzeePuss
Categories Beverages
Time 20m
Yield 24 ounces, 3-4 serving(s)
Number Of Ingredients 6
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
Get a taste of the islands with these Jamaican vegetarian recipes. From callaloo to banana bread to chickpea curry, these easy dishes will transport you to Jamaica.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Jamaican recipe in 30 minutes or less!
Nutrition Facts :
JAMAICAN CABBAGE IN THE INSTANT POT
This 4-minute quick & easy recipe for Jamaican cabbage in the pressure cooker will melt your heart with flavor!Save time and eat well with this simple Instant Pot soul food Caribbean dish.
Provided by Shaunda Necole
Categories Side Dish
Time 13m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 48 kcal, Carbohydrate 11 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1338 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
JAMAICAN CARROT DRINK
zwt9 caribbean i used less sugar only about 3 tablespoons very refreshing .i think kids would like this
Provided by Dienia B.
Categories Beverages
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- cook carrot in water.
- cool.
- blend all ingredients until smooth.
Nutrition Facts : Calories 212, Fat 5, SaturatedFat 3, Cholesterol 18.3, Sodium 116.7, Carbohydrate 37.7, Fiber 1.9, Sugar 28.2, Protein 4.9
JAMAICAN CARROTS
Make and share this Jamaican Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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- Drain beans; set aside until ready to use. Heat oil in a large Dutch oven over medium-high until shimmering. Using a slotted spoon or tongs, add oxtails, reserving marinade in bowl. Cook oxtails, turning occasionally, until evenly browned on all sides, about 15 minutes. Remove from heat.
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