Jamaica Mission Team 2009: A Letter From A New Friend

Tuesday, February 24, 2009

A Letter From A New Friend

Over the last past week I have enjoy myself with some great people, they are the work team from the USA. For the past week I've learn alot from these person. There are 11 peson from the group namely Gary head of the group he's a very nice person to being around, I teach him to cook rice and pease, Becky his wife very nice person, Kate and Wayne very social couple, Sandy a great person. Scott and Brian always reading but have time to talk and make new friend and they are good friends to have. Luke a humble person sensitive listen to his ipod and stuff he wants to be a disc jockey and I wish him all the best in the future.
Now the ladies (girls) they always be by themselves especially Stella I don't know what is wrong but she is a very nice person also Allie and Anna. I wish you guys also the best in the future. It was nice meeting you guys hope you enjoy the rest of the time in Jamaica peacefully.

Simone

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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

Tuesday, February 24, 2009

A Letter From A New Friend

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Jerk Chicken

Cornmeal Porridge

Festival

Ackee and Saltfish

Fried Dumplings

Rice and Peas

JMT Team 2009

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