Ackee & Saltfish recipe Ingredients ½-pound salt fish fresh ackee soaked, or tinned ackee 1 medium onion, chopped 1 small sweet pepper (yellow/red or green), julienned 2 cloves of garlic, minced 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish too spicy) 2 stalks scallion, chopped 3 Sprigs Thyme 2 tablespoons extra virgin Coconut oil Jamaica Valley Ground Black pepper Directions Put saltfish to soak in cold water for about 1 hour. Pour off water; add fresh water and boil until tender. De-bone and flake the saltfish. Heat oil and sauté onion, garlic, scallions, scotch bonnet pepper and sweet pepper until tender, about five to six minutes. Add flaked saltfish, fresh or canned ackee and Jamaica Valley black pepper. Toss lightly; cover and allow to stand over low heat for about 2 minutes. Enjoy this most famous Jamaican dish!

Recipe for Honey BBQ ribs 1 rack of prime pork ribs (10 ribs) 1/2 Red Onion - Chopped into semi circles 1/2 White Onion - Chopped into semi Circles. 1/4 Yellow bell pepper - Chopped into small slices 1/4 Red bell pepper - Chopped into small slices 1 Spring onion - Chopped into small circles. 1 Tbsp Jamaica Valley Dry jerk seasoning 2 Tbsp Jamaica Valley Wet jerk seasoning 1 Tsp Cinnamon Powder 2 Tbsp Jamaica Valley Honey 2 Tbsp garlic or chilli oil Directions: Wash the ribs. Add all wet seasonings and powder seasonings. Add Jamaica Valley Honey. Use your hands to rub mixture into ribs. Line an oven tray with foil or greaseproof paper. Add Chilli/ Garlic oil Place in oven 240C covering with foil for 45 minutes. Remove top foil and brown for further 10 minutes. Turn over rib and brown for 10 minutes . Serve with Fries or Mashed potatoes.

Rice & Peas (Cow peas) Ingredients 1 cup dry Cow peas 5 Garlic Cloves finely chopped 1 small Scotch bonnet pepper 14 cups water 1 cup Coconut milk 1 large Escallion / Spring onion 1/2 cup Salted butter 1/2 medium White Onion 1/2 Tbsp Salt 5 Thyme sprigs 1 tbsp Jamaica Valley vegetable vegan seasoning 3.5 Cups White Basmati rice Instructions Wash cow peas. In a pot add cow peas, garlic, whole scotch bonnet & 9 cups of cold water. Put lid on pot and turn to low- medium heat for 1 hour. When peas are able to be pressed out with pressure, add coconut milk, Escallion, Butter & onion. Stir. Add salt, thyme and 6 cups of boiling water. Add Jamaica Valley Vegetable Vegan seasoning. Stir. Replace lid. Turn flame low. Wash rice and add to pot, Stir well so everything mixes in. Cover the pot and steam rice for 20 minutes on a low flame. Take off lid, Stir & replace lid to steam for further 8 minutes, until rice is nice and fluffy. SERVE.

I remember growing up in Jamaica, Curry Goat was a special dish made for parties and celebrations. It wasn’t something you’d eat every day. Today, curry goat is still special in my house compared to Curry Chicken, which I make all the time. If you For have never tried it, it’s a must-have Jamaican recipe. When cooked right, you’ll find it more tender and flavourful than any curry you have ever tasted. Jamaica’s curry dishes are the remnants of the island’s Indian population. After slavery was abolished on the island, almost 40,000 people came from India to work on plantations as indentured workers. Over generations most intermarried with the larger African population, so Jamaica’s Indian community today is tiny in comparison. However, their influence in Jamaican cuisine lives on in dishes like curry goat. Depending on where you live, you may have to go to a butcher to find goat meat. But in communities with large ethnic populations you may even find it at your local supermarket. I get mine at a local West Indian butchers, where they chop it into cubes (bones still in) perfect for making curry goat! Ingredients 1 kg Goat leg & shoulder mixed. cut (Medium cubes) 2 spring onions 1 large onion 1 scotch bonnet pepper 10 pimento seeds 1 large medium diced white potatoe 1 large carrot sliced medium 5 crushed garlic cloves 2 tsp crushed ginger 4 tbsp Jamaica Valley Curry powder 3 tbsp Jamaica Valley Oxtail Meat seasoning 3 tbsp Jamaica Valley All purpose seasoning 2 tsp sea salt 250 ml coconut oil 600ml boiling water 5 sprigs Thyme Directions : Total cooking time 2 - 2h 30m Wash goat meat in a bowl. Drain. To bowl add WET seasonings. spring onion, Onion, scotch bonnet pepper, pimento, Garlic, ginger. Mix. Now add DRY seasonings. Jamaica Valley Curry powder, Jamaica Valley Oxtail Meat seasoning, Jamaica Valley All purpose seasoning, sea salt. Mix well. Add sliced carrots. Cover with cling film and refrigerate for up to 12 hours. In a medium pan heat coconut oil. Remove WET seasonings and carrots from goat meat. Put seasoning bowl to one side until later. Add goat meat to pan and brown evenly by turning meat. Turn to a low heat and place lid on pan. Keep looking at pot and stirring so meat does not stick. After 30 minutes remove lid and stir pot. The gravy should be very thick. Add 200ml boiling water. Stir and turn heat to low - medium. Replace lid. After 30 minutes take off lid and add a further 200ml boiling water. Stir and replace lid. Cook meat until meat is tender for a further 30 Minutes. Remove lid and add all wet seasonings including carrots. Add 200 ml boiling water. Stir. Replace lid. Cook for further 15 minutes . Serve with any side of yout choice. Traditionally White Rice or Rice and Peas. But Roti, Or dumplings is also and option.