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Basic Instruction to Cook like a Jamaican

Jamaican cuisine recipe has never disclosed to the viewing audience by any given restaurant, other than what the public has gathered from recipe books, we at JMK is disclosing some of it’s secret for our patrons and others who have never taught that our secrets would be revealed, these are some basic recipes that some of our patrons has repeatedly ask us for, in fulfilling their wishes we have decided to entertain their request.

Enjoy have fun in our culinary school!

Chef Lester Anderson and O’Neil Williams
Chefs Lester and O'Neil The Creators of JMK Menus Recipes
Creator of JMK Recipes and Menus


Jamaican Steamed Calaloo


Calaloo Ingredients:
4 cups of firmly packed chopped callaloo
1/4 cup water
1 medium-sized onion, chopped
1 medium tomato, chopped
1 large clove garlic, chopped
1/4 teaspoon dried time leaves
dash of salt
1 table spoon vegetable oil
1 table spoon margarine

Clean callaloo chopped rinse in a large pot of cold water discard the water then add additional water to cover the callaloo dissolve 1/2 teaspoon of salt into the water to remove any additional debris from the Calalloo.

Steamed Calaloo In a large pot add the 1 tablespoon oil, 1 tablespoon butter and 1/4 cup water. Put four cups of firmly packed chopped callaloo on top. Add the remaining seasonings on top of the callaloo cover the pot in order to retain its original Place on a medium flame and steam for roughly six minutes or until pieces of the callaloo stalks are tender. The callaloo must stay green. Any discoloration towards brown means the callaloo is being overcooked.

Best served as a side dish or with bammie and fried plantain or breadfruit for lovely vegetarian.

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For your culinary degree!

 



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