Jamaica Mission Team 2009: Phone Update

Thursday, February 19, 2009

Phone Update

Each time we believe we have found a way to call home, something goes wrong. None of our phones work from Browns Town. The students are all well and happy and things could really not be going any better. (Stella thinks we could be a lot closer to the beach, but besides that...). We will bring the phones with us to Ocho Rios on Saturday. We will call as soon as we find a way.

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Jerk Chicken

Ingredients
1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 tsp Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts
Directions
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayanne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.Preheat an outdoor grill.Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. Baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.

Cornmeal Porridge

Ingredients
1 cup of yellow cornmeal
4 cups of water
1/2 a teapoon of salt
1 cup of milk
1/2 cup of sweetened condensed milk
1 teaspoon of vanilla
1/2 teaspoon of cinamon
1/2 teaspoon of nutmeg
Sugar to taste
Directions
Place the cornmeal in a bowl and add 1 cup of water. Mix the water and cornmeal together. Mix one cup of milk and three cups of water in a saucepan. Bring to the boil. Once the water and milk has boiled turn down the heat and stir in the cornmeal mix. Simmer for 10 minutes, stirring regularly. Stir in the condensed milk, vanilla, cinamon and nutmeg. Simmer for a further five minutes.

Ackee and Saltfish

Fried Dumplings

Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt1 cup water or milk to bind flour
cooking oil to fry
Directions
Mix flour baking powder and salt in a medium bowl with a whisk. Bind the flour with warm water or milk. When it comes together remove bowl and knead. If preparing for soup or stew, spoonfuls can be dropped for 15-20 minutes (stop here)! If frying, divide dough in 2, roll into a 6x2 inch shape.
Put on a cutting board and cut in 1/2 inch diagonals. Heat enough oil to deep fry, about 5 mins. per side till golden.
Cooking time: 20 minutes Serves: 6

Rice and Peas

Ingredients
1 1/2 cups Dried red kidney beans soaked overnight
2 cups long-grain white rice
1/2 cup unsweetened coconut milk
2 scallions, chopped
2 Clove garlic, crushed
1 teaspoon thyme
salt, black, and hot pepper to taste
Directions
Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.
Place the beans and the three cups liquid to the pot along with the reaming ingredients.
When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.
Cooking time: 2 hours Serves: 8

Thursday, February 19, 2009

Phone Update

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Jerk Chicken

Cornmeal Porridge

Festival

Ackee and Saltfish

Fried Dumplings

Rice and Peas

JMT Team 2009

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