Another worksite day, but this time it rained...hard. We spent most of the morning inside the small church talking, laughing and singing. Pastor Gary learned to make rice and peas while Becky and Katy leaned how to work a tambourine. When it wasn't raining, we watched the younger folks play a make-shift game of cricket and took a walk up the road to Miss Winifred's home. The painting on the inside of the worship space is all-but finished, and the mason work on the small room in back and the bathroom just has to harden and be painted. The outside is all finished. What a feeling of accomplishment! We will spend all our time here at the Bethel church. The Keith church needs a new roof/ceiling and to have the windows replaced...things beyond our abilities and time constraints.
Supper tonight was a sweet and sour chicken and pasta, mashed potatoes and salad. At the worksite we had chicken in brown sauce, rice and peas and slaw. We are definitely being well fed.
Tomorrow is a national holiday, Ash Wednesday. We will spend the morning on homework (2 students are totally done already and the rest are just about there) and then we'll head to the beach. We're hoping for sun!
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Watch for our travelling flocks around the Akeley area.
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.
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.
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.
Festival
Ingredients
1 cups flour
1 cup cornmeal
1tbsp baking powder
1 tbsp sugar
1 egg beaten
1 cup water cold
1 cup vegetable oil
½ tsp salt
Preparation
1. Mix all ingredients together to make a dough.
2. Heat a skillet with oil.
3. Knead dough and make festival rolls
4. Deep fry the rolls and drain on paper towels
1 cups flour
1 cup cornmeal
1tbsp baking powder
1 tbsp sugar
1 egg beaten
1 cup water cold
1 cup vegetable oil
½ tsp salt
Preparation
1. Mix all ingredients together to make a dough.
2. Heat a skillet with oil.
3. Knead dough and make festival rolls
4. Deep fry the rolls and drain on paper towels
Ackee and Saltfish
Ingredients
1/2 pound Saltfish
1 can ackees
1 tablespoon oil
1 medium onionblack pepper taste
Directions
Soak Saltfish in cold water overnight. Pour off water, add fresh water and cook untiltender or sufficient salt has been removed. Remove bones and flake Saltfish. Meanwhile, allow ackees to drain.
In a frying pan, sauté bacon (if used) or heat oil. Add onion, flaked Saltfish, and ackees.
Simmer for 5-10 minutes and sprinkle with black pepper. to Friend
Cooking time: 25 minutes Serves: 4
1/2 pound Saltfish
1 can ackees
1 tablespoon oil
1 medium onionblack pepper taste
Directions
Soak Saltfish in cold water overnight. Pour off water, add fresh water and cook untiltender or sufficient salt has been removed. Remove bones and flake Saltfish. Meanwhile, allow ackees to drain.
In a frying pan, sauté bacon (if used) or heat oil. Add onion, flaked Saltfish, and ackees.
Simmer for 5-10 minutes and sprinkle with black pepper. to Friend
Cooking time: 25 minutes Serves: 4
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
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
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
JMT Team 2009
About Us
- JMT
- We are a group of 11 youth and adults from Akeley United Methodist Curch in Minnesota. We are raising funds to go on a mission trip to Jamaica through O.C. Ministries.
"Flamingo" your friends!
Watch for our travelling flocks around the Akeley area.
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