Miscellaneous Recipes

Jamaican Hominy Breakfast (2-4) Adapted from the recipe in Traditional Jamaican Cookery by Norma Benghiat

Ingredients: 250g hominy corn. (Available in stores selling Caribbean ingredients), 2tbs coconut powder, 2tbs sugar, about 150ml milk, ¼ teaspoon each grated nutmeg and powdered cinnamon. 

Method: Put hominy in a pan and cover with water.  Bring to the boil and simmer until tender - it should take 1-1½ hours depending on the age of the hominy, but test it to be sure.   Look at it every so often to check it isn't boiling dry, and top up if needed.   You should end up with enough water to just come to the top of the hominy but not cover it, and the water will be slightly thickened and creamy from the corn.  Now whisk the coconut powder with about 100ml of water in a measuring jug, add the spices and top up to 250ml with milk.  Add the sugar and whisk again to dissolve.  Pour all this mixture into the pan and continue to simmer, stirring every so often until it has thickened and is creamy. It shouldn't be soupy, the hominy should be nicely coated with the sauce.  Eat warm for breakfast, or any time of the day!  (Linda's comment.  This can be made in advance.  Keep it well covered to avoid a skin forming and reheat gently.  Feel free to adapt the quantities to your own taste.  You could sprinkle with brown sugar to serve, though I don't feel it needs it)

Bun and Cheese (A traditional Jamaican snack)

Take two thick slices Jamaican "bun" (a sweet spicy yeast bread with dried fruit, very like English tea-breads), butter the bread and make a sandwich with grated or sliced hard cheese, such as Cheddar.  (Linda's comment.  An unbeatable snack. Great at tea-time, and good picnic food.  )

Mango Relish. (Recipe by Joanna Farrow)
Ingredients: 1 ripe mango, skinned, stoned and sliced thinly, 1 small onion, cut in very thin slices.  Grated rind and juice of a lime.  2 tsp light muscovado sugar.

Simply mix all the ingredients together, and chill. (Linda's comments:   The marriage of mango and lime was made in heaven.  I like to marinate this a few hours to allow the onion to soften.  It can be made up to three days before needed if stored in the fridge)

Crazy Daze (Linda devised this cocktail to combine some of her favourite flavours) (Serves 1)
Put two slices of fresh lime into a tall glass and bruise well with a long spoon. Add two ice cubes, and a  measure of Jamaican Over-proof white rum.  Top up with ginger beer and stir. (Linda's comment. If you use any other kind of rum you will still have a nice drink, but the rum specified has an affinity with the lime which makes the combination special. )