Stop consuming corned beef!

KINGSTON, Jamaica — The Ministry of Industry, Commerce, Agriculture and Fisheries has imposed an immediate import ban on corned beef originating from Brazil.
The move follows reports from Brazilian authorities that several major Brazilian meat processors have been “selling rotten beef and poultry”. The companies are also alleged to have paid hefty bribes to auditors in exchange for fraudulent sanitary licenses.
The Brazilian companies implicated by the Brazilian authorities supply 99.5 per cent of the corned beef on the local market.
Given the gravity of the situation, Minister of Industry, Commerce, Agriculture and Fisheries Karl Samuda called an emergency meeting this afternoon at the ministry’s Hope Gardens offices, stressing the importance of safeguarding the welfare of consumers.
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Officials from the Ministry of Industry, Commerce, Agriculture and Fisheries, the Ministry of Health, the Consumer Affairs Commission, The Bureau of Standards Jamaica, the National Compliance Regulatory Authority, and the Jamaica Customs Agency attended the meeting. In addition, the ministry has convened a meeting with major distributors and importers of corned beef locally.
Following the discussions, it was agreed that given the implications for the country’s public health, the following steps are to be taken immediately:
1. A temporary hold will be placed on all permits for the import of corned beef from Brazil.
2. As a precautionary measure, all corned beef currently on the shelves will be withdrawn.
3. The National Food Recall Committee will meet immediately to determine next steps and inform when it will be safe to consume the product.
In the interim, the Bureau of Standards Jamaica will conduct chemical test profiles to ascertain the contents of corned beef on the market and the Veterinary Services Division of the Ministry will conduct microbiological and residue tests to ascertain whether contaminants are present in the products on the local market.
Consumers are also being cautioned not to consume corned beef until further notice.

 

Credit: Jamaica Observer

Jamaican Ackee Dip Recipe

Angela’s 10 minute Jamaican Ackee Dip
This first time I had Ackee Dip I was hooked. It was a year ago at a Jamaican restaurant in New York City called Miss Lily’s. It was bright yellow with a smooth, creamy texture. The dip came with long crispy plantain chips – a perfect pair.

Because I couldn’t find a recipe for Ackee Dip that resembled what I had at Miss Lily’s I decided to make my own version and take it to our Easter family gathering for a “tasting”. Well, it was a hit! It’s a 3-step recipe that literally takes no more than 10 minutes to make! What’s also great about this recipe is that it’s vegan.

Because it’s so smooth and creamy it’s hard to believe there’s no sour cream or cheese in it. Instead this recipe is completely dairy-free and delicious! If you love the taste of ackee (with or without saltfish) you’ll love this easy appetizer idea.

Ingredients
1 can Ackee (2 cups), drained
¼ (1 mL) tsp Salt
5 Escallion – also called Green or Spring Onion – white part only
1 to 2 tsp (5 to 10 mL) West Indian Hot Pepper Sauce
OR ½ Scotch Bonnet Pepper
1 large clove Garlic
1 tbsp (15 mL) Olive Oil

Instructions
1. Put all ingredients in mixing bowl
2. Use hand blender and puree until smooth
3. Use spatula to scrape dip into small serving bowl
Makes 2 cups
Serve with crispy plantain chips

Delicious Jamaican Cornmeal Pudding Recipe

INGREDIENTS

2 cup(s) Grace Coconut Milk
6 1/2 cup(s) water
1/2 cup(s) Grace Margarine
1/2 cup(s) raisins
1 pound(s) granulated sugar
1 whole cinnamon leaf
3 cup(s) Grace Cornmeal
1/2 cup(s) counter flour
1 packet(s) Anchor Milk Powder
2 1/2 teaspoon(s) cinnamon powder
1 teaspoon(s) nutmeg
1 1/2 teaspoon(s) salt
2 teaspoon(s) vanilla essence
1 cup(s) whole milk
2 ounce(s) dark sugar

Cornmeal Pudding Directions

In a large sauce pot, pour 2 cups Grace Coconut Milk; 4 cups water, Grace Hello Margarine, raisins, granulated sugar and cinnamon leaf; stir and bring to a boil.

Combine the Grace Cornmeal, counter flour, Anchor Milk Powder, 2 tsps. cinnamon powder, nutmeg, salt and vanilla essence in a bowl. Add remaining 2 1/2 cups water to soften the cornmeal mixture. Add mixture to the boiling liquid and stir briskly. Lower the flame and allow to simmer for 10 minutes, whilst constantly stirring.

Scrape mixture into a greased (10 inch) 24 cm baking tin.

TO MAKE SOFT TOP: Combine 1 cup whole milk, remaining 1/2 tsp cinnamon powder and the dark sugar. Mix until sugar granules are dissolved.

Pour soft top mixture over the pudding mixture and bake at 180°C/350°F for one hour.

Recipe Note:
1 packet Grace Coconut Milk Powder plus 2 cups water may be substituted for the Grace Coconut Milk.
Dark sugar may be substituted for granulated sugar.

To Serve: Serve with a coffee sauce.

Yield: 14 slices
Difficulty: Easy
Preparation time: 15m
Cooking time: 1h

Jamaican Curry Shrimp Recipe

Ingredients
Season shrimp:
1 lb Raw shrimp, peeled and de-veined
½ tsp Black pepper
½ tsp Salt
2 tsp Curry powder
Curry sauce:
½ Green bell pepper, julienned
½ Red bell pepper, julienned
1 Small onion, chopped
3 Cloves garlic, minced
2 Tbsp cooking oil
1 Sprig fresh thyme
½ tsp Salt
2 Tbsp Coconut milk
1 Tbsp Curry powder
1 Tbsp Ketchup
½ tsp Hot pepper sauce
1 Tbsp cornstarch
1 cup Water

Instructions
Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside
Julienne green and red bell peppers and onion; mince garlic
Heat cooking oil on High in sauce pan
Saute peppers, onion and garlic until onion is transparent;
add 1 spring of fresh thyme
Reduce heat to Medium-High and add coconut milk
Add salt, ketchup, hot pepper sauce and curry powder; stir
Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink
Mix water and cornstarch together and add to saucepan
Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
add salt and pepper to taste

The Benefits Of The Jamaica Bissy ( Cola Nuts )

I’ve been hearing a lot about the ‘bissy’ tea that persons have been drinking to relieve symptoms of chikungunya. What other benefits does bissy have, as well as other bush teas?

Bissy (cola nut) is the fruit of the cola tree, which is native to the tropical rainforests of Africa. It has typically been kept in many Jamaican homes where it is used as an antidote against poison, usually food poisoning, and allergies.

Jamaica Bissy (Cola Nuts ) Tea bags
Jamaica Bissy (Cola Nuts )
Tea bags

My own experience with it has been as a stimulant; for example, it kept me awake many nights during my studies for my first degree at the University of The West Indies.

This effect is due to the high caffeine content, which can vary from point six per cent to three per cent of the nut. However, the use of bissy is now in vogue because of the outbreak of chikungunya in Jamaica. Many persons are now attesting to the curative benefits of bissy on the signs and symptoms of chikungunya. However, I’ve not seen any scientific study to show this.

However, bissy does show some properties, which might be helpful in this regard. Bissy shows antioxidant properties and bissy is also used to treat fever, relieve inflammation and diarrhoea.

Jamaica Bissy ( Cola Nuts )

A study in 2004 has also shown that bissy can inhibit the growth of some bacteria. In general, bissy energises and strengthens the body and is also a tonic. The cola nut, because of its detoxing and antioxidant properties, is also good for the skin, and many Jamaican children have been given bissy tea to detox them before going back to school, especially after a long holiday eating ‘cabba cabba’ food.

The bissy powder and leaf can also be put onto cuts to promote quicker healing.

Cerassee, another plant also native to Africa, is used within Jamaica for various skin treatments, herbal baths and a number of other things. Cerassee, a good blood cleanser, has also been shown to relieve hard stools, colds and fever in children.

Cerassee is usually taken when there is a feeling that the blood is too sweet and it needs purging. The blood is usually too sweet when the skin tone is not looking too good (rashes and scabs).

Cerassee also helps with the digestive system. Also, it is anti-inflammatory and purgative. Jamaicans believe that plants that are bitter are good for purging the blood and therefore good for skin tone. These include neem and aloe vera. In addition to being a good blood cleanser, neem also increases the white blood cells of the body, therefore increasing the ability of the body to fight foreign microorganisms like the chikungunya virus.

Though not as bitter as the above-mentioned plant, guinea hen weed might be important in improving skin tone and helping with some of the signs and symptoms of chikungunya. Guinea hen weed has been shown to have mild pain-killing properties, and also anti-viral properties, anti-cancer properties, immune boosting properties, anti-fever properties and anti-inflammatory properties.

Here in Jamaica we have been blessed with so many types of fruits, vegetables and medicinal herbs. Let us eat right, exercise, remain positive and keep our immune systems boosted. I just have a feeling that our immune systems will be challenged several times by new foreign organisms going forward.

Jamaican Seafood Dishes You Must Have

Seafood in Jamaica is second to none. Our spices have everything to do with that statement! Whether you eat at Hellshire Beach or anywhere in and around the island, our seafood dishes are mouth-watering.

Check out these delicious seafood dishes by local restaurant Almond Tree Sports Bar located at 6 Garelli Avenue, off Trafalgar Road, New Kingston. Seafood heaven!

Garlic Buttered Lobster with fried plantains and bammy.
Curried Shrimp and deep fried Bammy

Fried fish with Bammy and Plantains.

Garlic Butter Shrimp with fried breadfruit and plantains.
Did we mention fried garlic butter lobster with bammy?

How about lobster with bammy and pear?

Crayfish, Crab, and Conch READY!

Shrimp Soup mixed with lobster.

Streamed fish and fish soup are also on the menu!

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Michigan Woman Gets Vulgar Note On Domino's Pizza Receipt — TWICE!

Keenyatta Robinson refuses to give her dough to Domino’s Pizza after discovering a vulgar note on two receipts.
Robinson’s daughter recently ordered a pizza from a Domino’s in West Bloomfield, Michigan.
When she saw the receipt, something bothered her (and it wasn’t the price of the pie).
On the receipt were three words, two of them offensive: “f*** this c***”.
“I don’t understand why they would treat me this way,” Robinson told WXYZ TV.

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Robinson decided to see if it was an accident, so she placed another order.
“When I came to pick it up that receipt had the same vulgar language,” she told the station.
Robinson believes the receipts are in retaliation for the time in 2014 when she complained about not getting the sausage pizza she ordered.
The manager told her she would no longer be served, and she complained to his superiors.

Ronnie Asmar, Director of Operations at Domino’s, said that manager was later terminated, in part, for being rude to customers.
“His parting gift to us was putting that vulgar comment in her phone number’s notes,” Asmar told the station.
Apparently, no one noticed the comment until Robinson pointed it out.
Asmar has tried to apologize to her and offered a gift certificate to make it up to her, but Robinson refuses to accept it — ever.
“I will never eat here again,” Robinson told the station.“Ever. In my lifetime.”

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Vulgar receipts aren’t as common at pizzerias as mozzarella cheese or pepperoni, but they do show up from time to time.
In July, Loretta Smith Layne ordered chicken wings from a New Jersey pizzeria and asked that they be “fried hard.”
When she got the order from from Danny’s Pizza Pizzazz in Bridgeton, the note on the receipt underneath the special instructions was the vulgar phrase, “fried hard like a black d–k.”
In January, 2012, a Papa John’s restaurant in New York City came under fire when the receipt referred to the customer, not by her name, but by “Lady Chinky Eyes.”
The employee who typed that phrase into the system was later terminated.

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How To Make The Delicious Jamaican Black Fruit Cake in 10 Easy Steps

The Traditional Jamaican Black Cake is preferred and baked by most Jamaicans during the Christmas season. As with cooking, every Jamaican has a slightly different recipe which still turns out great. This recipe is for two 9 inch cakes. It takes a little effort, but the outcome is delicious and gratifying.

For the best mouthwatering Jamaican Black Fruit Cake, fruits should be soaked in Red Label Wine for 1 week at minimum or to up to a year. When soaked that long, the dried fruits are allowed to absorb the flavored liquid. Place the fruits in a large jar, pour wine/rum in until fruits completely covered then seal the jar tightly — leave fruits to soak.

ALTERNATIVE

Don’t have time for that? Place all dried fruits in a pot, pour Red Label Wine, covering the fruits, and then boil for 1-2 minutes. Leave it to cool and marinate for 24 hours. The fruits will be soaked as if they were left to marinate for a month in advance.

To achieve a fine, smooth mixture and to avoid chewing fruits while eating the finished product, blend all the fruits together with Red Label Wine/Wray and Nephew Overproof Rum. The choice is yours.

Jamaican Black Fruit Cake Ingredients

12 eggs
8 oz butter
1 lb dark raisins, ground or chopped
½ lb prunes, ground or chopped
1 teaspoon grated or ground nutmeg
1 ltr Red Label Wine or Wray and Nephew Overproof Rum
½ teaspoon cinnamon powder
½ teaspoon mixed spice for baking
½ teaspoon salt
3 teaspoon baking powder
3 cups baking flour
2 cups brown sugar
3 tablespoon browning
2 teaspoon vanilla

Follow These Instructions

1. Ignite and set the clean oven 300F then set aside an additional cake pan of water to be placed at the bottom of the oven to ensure the cakes do not dry out.

2. Cream butter and sugar in a very large mixing bowl with a wooden spoon until light and fluffy.

3. Beat eggs one at a time with an Egg Beater (5 minutes) or two at a time for 1 minute with an electronic cake mixer until light-yellow in colour.

4. Add to egg mixture: browning, vanilla, salt, mixed spice, and a splash of rum then stir with a large wooden spoon — or mix in the electronic cake mixer.

5. Add baking powder, cinnamon and grated nutmeg then stir with wooden spoon or mix in the electronic cake mixer.

6. Pour egg mixture into the sugary-buttery mixture, fold well with wooden spoon until all are properly mixed.

7. Add 4 cups of soaked fruits to the mixture. Fold soaked -chopped or blended- fruits into this mixture. The balance of fruits can be left to soak until the next time you bake!

8. Gradually fold in the flour to mixture, half-cup at a time. After the third half-cup, ensure that you are not adding too much flour by sticking the wooden spoon at a 90 degree angle into the center of the mixture then allow it to fall freely or lift the wooden spoon full to test its viscosity. To much flour will yield a tough cake. If the spoon falls slowly, that’s not good, add more fruits! If it immediately falls to a 45 degree angle and then slows, the consistency of the cake mixture is great and is ready to be baked!

9. Grease baking pans lightly (not too light), line with grease paper then grease and flour lined pans. Pour mixture into tins then place the tins in the oven to bake for about 2 hours at 300F. Place a pan of water in the bottom of the oven to ensure cakes do not dry out.

10. Check cakes from time to time, as baking times may vary. Stick a clean knife in the middle of each cake. Cakes are ready when the knife comes out clean, or almost clean.

Once out of the oven, pour a little Red Label wine or rum on the top of the cake(s) and cover with an aluminium foil. or you can flip the cake and decorate. This is how the bottom of the cake should look.

You determine the moisture by how much Red Label wine you add after the cake cools. View more HERE

Merry Christmas! Here's how to make sorrel…get it right!

 

imageIt’s Christmas! Here’s how to make some thirst quenching, tasty Sorrel

Ingredients

For 6 people:

2 pound(s) sorrel
1 ounce(s) ginger
1 piece(s) dried orange peel
6 whole cloves
12 cup(s) boiling water
2 cup(s) sugar
1/4 cup(s) white rum (optional)
1 cup(s) red wine (optional)
A few grains of rice
Sorrel Drink Directions

Wash sorrel, crush or grate ginger.

Place sorrel, ginger, orange peel and cloves in a stainless steel container.

Pour on boiling water, cover and leave to infuse for 24 hours. Strain, add sugar, rum and red wine and mix well.

Pour into bottles adding a few grains of rice to each bottle.

NOTE: Allow to remain for at least one day. Serve chilled.

ENJOY!

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