Photo by Grace Cameron
10 Reasons Why Jamaicans Run So Fast Cookbook
- 1 lb. rice
- 4 carrots
- 2 tbsp butter/margarine
- 1 green sweet (bell) pepper
- 1 medium cho cho (chayote)
- 1/2 lb. pumpkin
- 4 ozs. potato
- 2 stalks scallion
- 2 sprigs thyme
- 1 large tomato
- 1/2 Scotch bonnet pepper, de-seeded, veins removed
- Cook vegetables until tender — 15 minutes.
- Add butter, rice and remaining ingredients and cook for another 25 minutes over medium heat. Make sure there is enough water in the pot to cover the rice.
- Let simmer for another 10 minutes over low heat until the rice is fully cooked.
‘Cook Up’ Rice
- 1 1/2 lb. boneless cooked meat or chicken
- 1/4 lb. salted meat of choice
- 4 1/2 cups water
- 3 stalks scallion, chopped
- 2 tbsp oil
- 2 cups rice
- Pepper, to taste
- 1 medium onion, chopped
- 2 medium tomatoes, chopped into chunks
- 2 sprigs of thyme
- 1 tsp brown sugar
- 1/2 tsp salt
- 1 tbsp butter
- Wash and soak the salted meat for at least 30 minutes.
- Heat oil in a large pot over medium heat, add sugar and cook until it bubbles. Add scallion, onion, tomatoes and thyme, saute until golden brown.
- Remove salted meat from the soaking water and cut into bite-sized pieces. Add to the pot then add water, rice and salt and bring to a boil.
- Cut the cooked meat or chicken into bite-sized pieces and add to the pot along with the butter when the rice is almost cooked.
NOTE: Add ackee, saltfish, corn beef and any leftover meat, vegetables and fish to your one-pot dish.
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