It’s come to my attention that fried dumplings isn’t as common as I thought! So I’d like to share how I make it.
In the Caribbean, dumplings are traditionally made to go along with stews and curries. It’s a basic recipe really, flour, water or coconut milk and salt to taste.
My brother-in-law actually showed me how to make fried dumplings and that’s the way I’ve eaten them ever since!
It’s a lot more flavorful than plain dumplings and just smelling it makes my mouth water 😂😂 So here’s what I do, start with a basic recipe for ‘Cow Tongue’ Dumplings
- 2 cups flour
- 1/2 tsp baking powder
- 1 tsp salt
- pinch of sugar
- 3/4 cup warm water or coconut milk
- Mix the dry ingredients together and add water, knead the ingredients to make a firm dough, cover and let rest for 15 mins.
- Bring a medium pot of water to a boil and add some salt.
- Shape and add the dumplings to boiling water for about 10-15 mins, they will float to the top when done.
4. Drain the dumplings. At this point you can eat the dumplings with your favorite stews or curries or smoked herring and saltfish dishes 😋😋😋
But we’re adding some extra oomph!
- Slice 1 small onion
- Mince 3 cloves garlic
- Chop a small handful of cilantro (or shadow benny/ bandania )
- Mince a couple pimento peppers (or you can use Bertie’s Pimento Sauce )
- Half or a whole hot pepper (if you’re brave 😁)
- Golden Ray
- Oil (I like to use avocado, but you can use whichever you like)
- Salt to taste
- Heat a couple of tbsps of oil and about 1 or 2 tbsps of golden Ray in a large frying pan.
- Add the onions, garlic, cilantro, pimento, hot pepper and some salt.
- Let it cook and then add the boiled dumplings and toss to coat and let it fry for a few mins.
- Add your favorite sides and enjoy!!!
Here’s a simple but delicious pholourie recipe, whenever i feel homesick, this is my go to snack 🙂
- 6 cups flour
- 2 cups split peas powder
- 2 packs yeast
- 2 tsps salt (or to taste)
- 2 tsps saffron powder
- 4 tsps minced bandania (or cilantro)
- 2 tsps minced garlic
- minced hot pepper (to taste)
- warm water
- vegetable or canola oil for frying
1. Mix the first 8 ingredients together and add the warm water until you get a semi firm dough
2.Then cup your hand and beat air into the dough
3. Let rest for 30 mins
4. Heat about 1 inch of oil over medium high heat
5. Drop rounded dough by the tbsp into oil and fry until golden
6. Serve with all your favorite condiments, tamarind sauce, mango chutney and pepper sauce.
TIP : Its much easier to use a small to medium cookie scoop to form the pholourie into round balls
I was actually afraid of making omelettes until my friend Jae and her family visited us a while ago. She made it so simple, I watched her like a hawk and now I can finally say that I have never destroyed an omelette since! I’ve even gone onto creating my own fillings! My absolute favorite is a spicy sausage, baby spinach, caramelized onion and mozzarella omelette!
*no omelettes were harmed in the making of this post…not until after anyway MUHAHAHAAAA*
I know a lot of people say all a steak needs is salt and pepper, which is true, but I prefer three things, Montreal steak seasoning, garlic and Worcestershire sauce!
I lovingly rub in the garlic and seasoning salt and gently bathe the steaks with Worcestershire sauce. I let my steaks come up to room temperature while soaking up all that goodness and then quickly sear over high heat for about 2-3 mins on each side, until it gets to a nice medium.
I can’t wait to have leftovers today yessssss!
Oh and i also topped it with a mushroom and onion saute! That recipe is also in my blog!
Jerk chicken….Don’t mind if I do! I absolutely love Jamaican food, but jerk chicken is easily my favorite, it’s so spicy, savory and slow cooked to perfection! If I had to eat this everyday for the rest of my life I wouldn’t complain!… well maybe after a month I might get a little bothered 😉
The best part is how easy it is to make! My marinade of choice is Walkerswood Jerk Seasoning. I let my chicken marinate for a day or more, and then I toss it in the oven at 350 F for 45 mins, and then move the chicken to the grill over medium low heat. Baste with your favorite BBQ sauce and let the meat slowly cook and the sauce to caramelize beautifully. Let cool, then cut and serve with pasta salad, rice and peas, fried plantains and maybe even a couple of festivals! Which reminds me, I really want to eat a festival now… *drools*
- Whole chicken quartered
- Jerk seasoning marinade *I prefer Walkerswood hot and spicy*
- Lime juice
- Cut chicken into quarters and wash with lime juice.
- Add 2 oz of marinade per pound of chicken.*I love Walkerswood jerk marinade but there are other brands*
- Massage marinade into meat as well as under the skin. *please wear gloves if you don’t want your hands to be on fire*
- Let chicken marinate for at least 2 hours or over night for intense heat and flavor.
- Bake chicken at 350F for 45 mins. Reserve about 1/4 cup of drippings.
- Add the drippings to 2 cups of your favorite BBQ sauce and reduce.
- Put chicken on grill over medium to low heat and baste with your sauce.
- Cook until finished!