By John Demers, Eduardo Fuss
To go to the Jamaican kitchen is to find the splendid flavors of highly spiced jerk red meat, candy tropical juices, complicated curries, and luxurious cakes.
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Extra info for Authentic Recipes from Jamaica
Cover with a tea towel and leave for 10 minutes, stirring with a fork from time to time to prevent the couscous from clumping together. When the couscous is cool, use your fingers to break down any small clumps and to ensure it is all flowing freely. Stir in the seeds, transfer to a sealed container and store in the fridge. Remove from the fridge about 20 minutes before breakfast and spoon into cereal bowls. For each serving, stir in a few 45 drops of flower water (don’t over do it) and top with blueberries and a tablespoon of the nut praline.
64 Sesame joujou breads The recipe below makes around 40 little joujou breads, but you can halve the quantities if you like. You can serve them as an accompaniment to just about anything, or alternatively you can chill the dough quite happily for up to 24 hours and it freezes very well indeed, for up to 4 weeks. Defrost at room temperature, then roll out and bake. If you use ‘instant’ or ‘dried active yeast’, there’s no need to activate it first in warm water, as you would with fresh yeast. However we do follow legendary baker Paul Hollywood’s suggestion of keeping the salt and yeast on opposite sides of the bowl (salt can kill the yeast) before you mix everything together.
The Spicy Carrot Pickle or Eggplant Relish would work very well. 59 Egyptian breakfast beans with feta, lemon oil & green chilli relish The classic Egyptian breakfast dish – ful medames – is also popular in other Middle Eastern countries where you’ll often find tiny hole-in-the-wall shops or stalls in the souks selling just this one dish. Ful medames is intensely savoury and comforting and especially good on a cold winter morning. This version is quick and easy to make; no soaking required! The relish adds an extra chilli hit, and is based on a version of ful that Greg enjoyed during a trip to Jordan.
Authentic Recipes from Jamaica by John Demers, Eduardo Fuss