Why not try some lovely traditional Jamaican recipes this Christmas. They are both a nice change from some of the North American holiday staples. I hope you enjoy.
Jamaican Sorrel Drink & Sweet Potato Pone
by Caroline Munn
Chef from the Carribean
Jamaican Sorrel Drink
1 cup of dried sorrel flowers or 2 cups fresh flowers (I prefer the dried, better colour and flavour is not so "green")
6 pimento berries ( whole allspice)
The peel (no pith) from 1 large orange roughly chopped, wash orange first ( in a pinch - 2 ounce of frozen orange juice concentrate adds a nice little citrus hint )
A 2 inch piece of ginger root washed, then sliced - you do not need to peel it
3 litres of boiling water
4 cups white sugar
Method of Production
Place all above ingredients in a large pitcher or stock pot.
Stir well to dissolve sugar.
Let it steep for 8 hours, covered.
Strain and pour into bottles or pitchers and chill down.
Serve with ice and a shot of Jamaican rum added to the glass!
Sweet Potato Pone
Pre heat oven to 350 degrees
3 cups peeled and grated ( use a cheese grater) raw sweet potato
1 1/2 cups thick coconut milk ( used canned, fresh or made up from powder)
1 1/2 cups dark brown sugar
2 teaspoons peeled and freshly grated ginger root
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1/2 cup raisins ( optional)
1/2 cup grated coconut - fresh or desiccated/dried (optional)
Method of Production
Mix the grated sweet potato, sugar, ginger and spices, vanilla and other embellishments, if you are using them, together in a large mixing bowl. Use enough coconut milk to make a batter of soft dropping consistency.
Place mixture into a greased loaf pan or casserole/baking dish and bake for 1 1/2 hours at 350 degrees till a knife or skewer comes out clean and it is golden on top. The juices and sugars will caramelise around edges. let it cool and set a little before serving.
Serve warm or at room temp. You can chill it completely, slice and re heat. It is very nice if served with a good vanilla ice-cream or even just chilled evaporated milk drizzled over it.
About Caroline Munn
Caroline Munn is a Canadian, female, a professionally trained chef, though she no longer works in the industry as she is raising two daughters and homeschooling. She resides in the Caribbean with her husband who is also a chef. She makes these recipes to keep the West Indian traditions in her family. They are a nice change from some of the North American holiday staples.