Lunch & Dinner & Comfort Food: A Collection of Jamaican Original Recipes with the Latest Jerk Recipes Added and Other Family Favorites

By Winnet Buchanan

This Jamaican Cookbook is a collection of Jamaican recipes, handed down from generation - to -
generation with the addition of the newest recipes called “Jerk” Jerk cooking has become a favorite of the
Jamaican people and has now spread throughout the Caribbean, the United States, Canada and England.
I have exchanged recipes with family members throughout the years. The ingredients and produce
used in these recipes are grown in Jamaica and is available at many retail stores. Jamaican women have a
flair for cooking hence they handed down the trait to their siblings. I am a product of Jamaica, born in the
Parish of Manchester; my family consisted of 12 children. Our parents grew their own vegetables, fruits,
spices, and livestock.
I hope these recipes will be helpful especially to those Jamaicans living aboard, and will also help to
keep the culture alive.

• Language: English
• Publisher: Xlibris US
• Release date: Mar 15, 2022
• ISBN: 9781669811879

Winnet Buchanan

Winnet Buchanan was born in Jamaica, West Indies, in the Parish of Manchester, about 2 miles from the Capital, Mandeville. She is one of 12 children born to their parents, Raphael and Leila. She migrated to the United States in 1969, attended Queensborough College and obtained a degree in Business Administration. Growing up in Jamaica was fun, she said, her parents had a farm where they grew all sorts of vegetables, fruits and other produce. They also raised their own livestock such as cattle & chickens. They always make delicious and interesting meals. Whenever we have family gatherings, we exchanged recipes.

Book preview

LUNCH & DINNER

& COMFORT FOOD

JAMAICAN STYLE FISH WITH ONIONS & PEPPERS:

To Garnish: Onions, Red & Green Bell Peppers, Hot Cayenne Peppers & Vinegar

PREPARATION:

Wash fish with water and lime/lemon juice, dry thoroughly. Season with season salt, black pepper, sprinkle each slice with paprika. In a separate dish, slightly beat eggs add some salt and black pepper. Spread breadcrumbs on a sheet of paper. Dip the Fish slices in egg mixture and then bread crumb, coating slices well. Set aside on paper towel to dry coating. Heat oil in a Skillet; Fry the slices in hot oil on both sides until golden brown. Drain on paper towel to avoid fish soaking up oil. Arrange the fish on a platter and place in warm oven to keep ward.

(Cut very thin slices of sweet onions; red and green bell peppers; Optional choice, Cut Cayenne Peppers separately, set aside. In Separate Frying Pan Heat the ingredients, adding a dash of vinegar, until slightly sauté for 1 – 2 minutes. Garnish fish and add parsley and wedge of lemon on the side

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JAMAICA ESCOVEITCHED FISH

Fish of choice: Goat Fish, King Fish Steaks, sliced ½" thick, Snapper, Jack fish

PREPARATION:

Wash fish in water with lemon juice, or vinegar, Pat dry, lay on paper towels. Coat fish with combined salt, pepper and set aside.

Heat oil in frying pan to boiling point, fry fish on both sides until nice and crisp. Set aside in deep Pyrex dish or similar container. In separate saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains and bring to a boil. Simmer until onions are tender, remove from heat to cool. Pour ingredients over fish and leave it to steep overnight, or for a couple of hours before serving. DELICIOUS!

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JAMAICA BAKED FISH IN WINE

Place the fish in a baking dish.