Archive for the 'Recipes' Category

Jamaican Curry Powder

Posted in Recipes on October 30th, 2009

Jamaican Curry Powder is quite different than Indian curry spice mixes, though it was inspired by it and shares the name, “curry.” It tends to be simpler in flavor and tastes more spicy and sweet as opposed to the spicy-hot and slightly sour flavors found in Indian curries. The signature difference between Jamaican and Indian curries is that Jamaicans use allspice in theirs while the Indians normally don’t.

Jamaican Curry Powder
Recipe type: Spice Mix
Prep time: 
Cook time: 
Total time: 
Serves: 100+
Jamaican curry powder is a great addition to many, many dishes. It can, among other things, be used in soups, salad dressings, or as dry rubs on meats.
  • ¼ cup whole coriander seeds
  • 2 tablespoons whole cumin seeds
  • 2 tablespoons whole mustard seeds
  • 2 tablespoons whole anise seeds
  • 1 tablespoon whole fenugreek seeds
  • 1 tablespoon whole allspice berries
  • 5 tablespoons ground turmeric
  1. Reserve the tumeric. Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a pan. Toast them over medium heat, stirring or shaking them gently, until the spices slightly darken and become very fragrant. This takes approximately ten (10) minutes.
  2. When the spices have been toasted, remove them from the skillet, and allow them to cool to room temperature. Grind the toasted spices with the turmeric in either a spice grinder or mortar & pestle. Store the ground spices away from direct light in an airtight container at room temperature.

Once made, it will keep for many months if stored in a cool, dark, dry place.

At that point, no matter what you put it in or on, it’s all cut and curry. Mek wi nyam!.

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Posted in Recipes on December 8th, 2008

Kefir – also called kifir, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, or blgaros – is a yogurt-like (probiotic) fermented milk drink that originated in the Caucasus mountains near Turkey. It is both very tasty and very nutritious. It’s also quite easy to make at home.

Kefir is made from kefir grains, which are a active bacterial cultures, and milk. Just about any type of milk can be used – cows milk (whole fat, reduced fat or skim). sheeps milk, goats milk, buffalo milk, or other. Just add the kefir grains to the milk and set it aside for a day or so to do its work.

Kefir (makes 2 cups)


1- 2 tablespoons milk Kifir grains.
2 cups fresh milk

Tools & Equipment

3 – 4 cup capacity clean glass jar with lid. The lid should not be completely airtight.
Strainer and spoon.
Wide mouthed jar or bowl


Sterilize the jar (including the lid!), strainer and Wide mouthed jar or bowl before use. A good cleaning followed by a hot (180+) water. This is a necessary step in any fermentation process so as to avoid wild strains of bacteria from ruining your product.

Pour the cool milk into jar. Do not fill the jar more than 3/4 full, otherwise the milk may overflow at some point during the fermentation process.

Add the kefir grains.

Close the jar and gently shake the contents, then let stand at room temperature in a reasonably dark location for 24 – 48 hours. The longer the kefir is stored the thicker and sourer the resulting kefir will become.

When the desired level of fermentation and thickening has occurred – usually in 24 – 48 hours – Pour the contents of the jar into a strainer and strain the kefir into a suitable clean container to separate the kefir grains from the liquid kefir.

The resulting liquid kefir can be served immediately or stored in the refrigerator for several days. Alternatively, you can pour the kefir into a sterilized airtight vessel and store it at room temperature for up to 24 hours in order to make the kefir richer (sourer) and increase its nutritional value.

The solids that you’ve strained off are kefir grains and can be stored or you can wash out the fermenting vessel and start your next batch of kefir right then.

Kefir is a rich and creamy drink, but it can be quite sour in flavor. Many people add honey or fruit juices and/or nectars to the kefir in order to make a variety of smoothies. Kefir is also a wonderful ingredient in other dishes as a milk or cream substitute.

I hope you enjoy – especially you, Christy!

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Foole Meze

Posted in Recipes on May 28th, 2008

I especially like this dish served with good feta cheese and a loaf of crusty bread to sop up the seasoned olive oil.

Foole Meze
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4 -6
Foole Meze is a Greek fava bean appetizer or starter course. In point of fact my name for the dish translates as "fava bean appetizer."
  • 3 cups frozen fava (broad) beans
  • ½ cup kalamata olives
  • 4-6 marinated artichoke hearts, quartered
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 4 teaspoons finely chopped fresh flat-leaf parsley
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  1. Cook the fava beans in rapidly boiling water for 4 minutes, then rinse under cold water.
  2. Remove the leathery outer skin from the fava beans and discard.
  3. Mix together the shelled fava beans, olives, and artichoke hearts in a bowl.
  4. Mix together the olive oil, lemon juice, garlic, and sea salt in a small bowl.
  5. Place equal amounts of the fava bean mixture on serving plates, drizzle with the dressing, and top with the parsley and a little freshly ground black pepper.

I hope you enjoy!

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