Polly's Reggae-Style Cooking
Traditional Jamaican Dishes
Jamaicans love curry especially if it is spicy and hot. I suppose this is part of our Indian heritage and culture.
Curried dishes, particularly goat and chicken, are sometimes stretched (to increase the serving amount) with potatoes or dumplings. I also like tomatoes diced in curry shrimp, because it add a nice flavour and colour. You can make a curried sauce and then add the shrimp, as shrimp needs very little cooking time. You may however add whatever vegetables you like, to your curried dishes.
Heat oil in a frying and add crushed garlic and curry, stir-fry until it begins to simmer and smell. Do not burn.
Add salt, scotch bonnet pepper, jerk sauce, escallion to stir-fry for 1 minute.
Add water and potatoes simmer until potatoes are cooked and add shrimp.
Cook for no longer than 5 minutes.
Add diced onions, sweet pepper and cornstarch mixed with tablespoon water.
Continue to cook, stirring constantly until gravy thickens (if too thick add a little water)
Turn off heat and stir in tomato wedges and serve with white rice
Serves 4- 6 persons
Copyright © Pollys Home Cooking, 1999
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