This year for Carribean Food Week Grace Foods kindly sent me a hamper with a few goodies to inspire some recipes. I’ve gone down the breakfast route. Here are three recipes (with a little family input) for a traditional Carribean breakfast. And of course, at the end, there is a cheeky cocktail recipe.
Ackee and Saltfish
- 1 tin Grace Foods Ackee and Saltfish
- 1 tbsp Grace Fish Seasoning
- 1 tsp All Purpose Seasoning
- 1/2 of Red Pepper, Yellow pepper, and Green pepper diced.
- 1 large Onion (diced)
- 1 pack of Dried Saltfish
- 1 tsp Fresh Black Pepper
- 4 Cloves Garlic (crushed)
- 1 tsp cornflour
1. First, make the stock. In a deep but shallow pan, add a little oil (enough so the veg doesn’t burn). When heated, add the onions and fry off a little. When the pan starts to dry, add a little water to cover the bottom of the pan.
2. Add the peppers, garlic, fish seasoning, all purpose seasoning and black pepper. Gently stir the mixture, adding water as the pan starts to dry out, to form a stock. Don’t let the pan dry out! Once the mixture is boiling nicely, after about 10 mins, turn the heat down and leave to simmer for about 1/2hr, checking occasionally to make sure it’s not dried.
3. Whilst the stock simmers, wash the salt fish in cold water. Place in a pan, and fill it with water equal to about twice the volume of the fish. Bring the pan to the boil, then simmer for 10 minutes. After 10 mins are up, drain all the water and wash the fish again – this is to make sure it’s not too salty to eat!
4. Once drained, pick the fish apart with a fork so it’s in bit size chunks, then put back in enough water to cover the fish and repeat boiling and simmering for 10 minutes. Drain again, and give a bit of a rinse in cold water.
5. Add the drained salt fish to the stock and leave to cook for 10 minutes. Then, add 1 tin of ackee, leaving half of the water in the tin, and adding all to the mixture. Simmer for a further 10 minutes, mixing gently ensuring you don’t break up the ackee. After 10 minutes, taste your handiwork and add more salt, pepper or all-purpose seasoning to taste. If you add extras, leave to simmer for a final 10 minutes. You could also add red chilli peppers at this point if you’re feeling brave!
6. After 10 minutes, taste your handiwork and add more salt, pepper or all-purpose seasoning to taste. To thicken the dish, add cornflour and leave to simmer for a final 10 minutes. You could also add red chilli peppers at this point if you’re feeling brave!
7. Remove from the heat and serve with Jonny Cakes (kind of like dumplings) and callaloo (kind of like spinach) – recipes below!
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp butter
- 2 tsp baking powder
- 280g flour
- 230ml water
1. Add all the dry ingredients to a large bowl, then gently stir in the butter until you get a crumb-like mixture.
2. Slowly add water, a little a time until a firm dough is formed. Once you’re happy with your dough, knead it a little, then divide it up into bite-sized balls.
3. Heat oil in a shallow pan, before adding to the oil, press each ball a little with the back of a spoon to squash it a little. Then, deep fry them in hot oil, until golden on all sides. Best served hot!
- 1 tin Callaloo (Chopped)
- 1 Sprig Thyme (Chopped)
- 1 diced green pepper
- 3 Diced Garlic Cloves
- 1 Large Diced Onion
- Salt and Pepper
- 1 tsp all purpose
1. In a frying pan (medium heat) with a little oil, saute the onion, pepper, garlic and thyme for 3-5 minutes.
2. Then, add the calloo to the mix, stir gently, and cover the pan with a lid, leaving it to steam on a low heat for 10 minutes, stirring occasionally to ensure it doesn’t burn.
3. Remove from heat, and add salt and black pepper to taste.
Coconut Punch Cocktail
- 50ml Dark Aged Rum
- Half a can of Grace Coconut Water
- 50ml lemonade
- 25ml grenadine
Fill a large wine glass with ice. Add the rum, coconut water, and lemonade. Mix well with a bar spoon. Add the grenadine, and mix gently so that the colour floats through the drink. Top with more ice and a dash of lemonade. Add more grenadine to sweeten to taste.