Out Of Many ... One Cuisine

Nashauna Drummond • Lifestyle Coordinator

Though a small country, Jamaica has made a huge impact on the world. We are best known for our music, athletes and food.

The fusion of European, African, Spanish, Indian and Chinese flavours has created Jamaica's one-of-a-kind cuisine that exemplifies our motto, 'Out of Many, One people'.

Last week Sunday, students of the University of Technology's general catering course put Jamaican food on display. Under the tutelage of instructors Simone Walker-Barrett and Karen Harvey, the students created some old-time favourites with a twist or two for their spec-ially invited guests. They also prepared a special menu in celebration of Independence Day.

Breakfast

Liver and Onion

Serves 4

3tbs vegetable oil

1lb beef liver, sliced

3tbs HomeChefs All Purpose Seasoning

1/2 tsp cornstarch

Salt and black pepper to taste

2tbsp dark soy sauce

1 medium onion, sliced

Assorted bell peppers, sliced

Procedure

1. Season sliced beef liver with HomeChefs All Purpose Seasoning, cornstarch, black pepper and salt.

2. Heat vegetable oil in skillet and, when hot, add seasoned liver and cook, stirring constantly for two minutes.

3. Add soy sauce, sliced onion and bell peppers and cook for three more minutes. Remove from heat and serve.

Dinner

Braised Oxtail and Beans

4-6 portions

2lbs oxtail

Salt and pepper to taste

2tbs vegetable oil

3tbs HomeChefs Oxtail Seasoning

2tbs dark soy sauce

2carrots, chopped

1 sprig thyme

1 cup broad beans, cooked

Scotch bonnet pepper

Procedure

1. Season with salt and pepper to taste. Heat vegetable oil in a heavy-bottom skillet and brown the oxtail in batches on both sides.

2. Place browned oxtail in a pressure cooker with HomeChefs Oxtail Seasoning, soy sauce and 1 pt hot water. Cover and cook for 10-15 minutes, until tender.

3. Add carrots, beans and Scotch bonnet pepper. Simmer for five more minutes and serve.

Curried Goat

Serves 4-6

2tbs vegetable oil

2lbs goat meat, diced

Salt and pepper to taste

3tbs HomeChefs Curry Seasoning

Thyme and Scotch bonnet to taste.

Procedure

1. Season goat meat with salt, pepper and HomeChefs Curry Seasoning.

2. Heat oil in pot and add seasoned goat meat and brown on all sides.

3. Add 1 pint hot water, cover and simmer on low heat until tender.

4. Reseason with pepper and thyme to taste.

Snacks/Dessert

Gizzada

Pastry

1lb all-purpose flour

6oz margarine, cold

1tsp salt

1/2 cup ice water

Procedure

1. Sieve flour and salt in a bowl. Add cold butter; mix until the flour resembles fine breadcrumbs.

2. Make a well in the centre of the flour and butter mixture, add ice water, mix into a smooth dough and chill for 10 minutes before using.

Filling

1lb grated coconut

3tbs grated ginger

1tsp vanilla

1tsp. nutmeg

Salt, to taste

2 cups brown sugar

Procedure

1. Combine the filling ingredients in a saucepan over medium heat. Cook, stirring constantly until the sugar melts and the flavours combine. Remove from heat, cool completely before using.

Make-up and pan procedure

1. Roll the chilled dough on a lightly floured surface to 1/8 inch thick.

2. Use a 4-inch round cutter to cut circles and place two tablespoons coconut filling on each circle. Pinch the edges to enclose filling.

3. Place on a baking tray, bake at 375F for 20 minutes.

Banana Dumplings

This is not a dessert but an authentic recipe for you to try.

2 cups grated green bananas

2 cups flour

1tbs butter

1tsp salt

1tsp baking powder

Procedure

Combine all ingredients in a bowl, mix into a smooth dough and allow to relax for 10 minutes.

Bring water to a boil in 1-quart pot.

Divide dough into two-ounce balls, flatten with the palm of your hand and cook for 12 minutes in boiling water.

Recipes courtesy of Simone Walker-Barrett, lecturer, School of Hospitality and Tourism, University of Technology.