Jamaican side dish ideas?!
Answers: anyone have any good side dishes to serve with jerk pork chops? not rice and peas please im looking for something else!!! something different.
You can serve it with festivals or serve it with pumpkin rice.
And idf you don't know, festivals are something like a dumpling, but fried and they are not flat but medim long
I usually serve rice with my jerk chicken but NOOO peas in it (yuck). I saute mine with a pinch of butter and throw in curry, cardamon, fresh ground pepper, a bit of onion and diced mango. It really tames the heat of the jerk sauce. I sometimes also make a corn bread recipe but instead of baking it, I fry small ice cream scoop sized balls of it (that's how the Jamaican pavillion at our big cultural festival serves it). I hope that helps!!
Edit - Beans? Even worse!!! I really can't give you portions of curry and cardamon as I don't have a recipe, just throw in stuff and taste until it's right. I do use about a 3 to 1 ration of curry to cardamon though. The best part of of it is the mango though!
My friend has a caribbean restaurant and he serves yellow rice, fried plantains and sauteed cabbage with the jerk pork or chicken.
Whenever I dine there, I always start with a Jamaican beef patty too
I had a Jamaican themed party once. I still have the recipe for one of the sides. I remember them being pretty tasty.
Banana Fritters
3 bananas
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/3 cup milk
6 tablespoons flour
1/2 grated nutmeg
Recipe
Crush bananas till they are creamed.
Combine flour, baking powder, sugar and nutmeg.
Add milk and bananas then mix.
Dip a large spoon in oil and spoon scoop batter into frying pan.
Deep fry in a frying pan till brown and crisp on the edges.
Drain on paper towel and serve
Also one site said.....Cole Slaw: Yes, cole slaw, made just like we do here in America, is also a popular side dish in the West Indies
NGREDIENTS:
2large (about 1-1/2 pounds) sweet potatoes or yams
3tablespoons packed brown sugar
2tablespoons softened butter, divided
1teaspoon ground ginger
2teaspoons dark rum
1tablespoon chopped fresh cilantro
PREPARATION: 1.Pierce potatoes in several places with fork. Place on paper towel in microwave. Microwave on HIGH 5 to 6 minutes or until crisp-tender, rotating 1/4 turn halfway through cooking. Let stand 10 minutes. Diagonally slice about 1/2 inch off ends of potatoes. Continue cutting potatoes diagonally into 3/4-inch-thick slices.
2.Combine brown sugar, 1 tablespoon butter and ginger in small bowl; mix well. Stir in rum and cilantro; set aside.
3.Melt remaining 1 tablespoon margarine. With half of melted margarine, lightly brush one side of each potato slice. Grill slices margarine-side down on covered grill over medium coals 4 to 6 minutes or until grillmarked. Brush tops with remaining melted margarine; turn over and grill 3 to 5 minutes or until grillmarked. To serve, spoon rum mixture equally over potato slices.
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1 lb carrots , peeled and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon orange juice (or pineapple juice)
1 teaspoon ground cumin
2 garlic cloves , minced
1/4-1/2 teaspoon chili powder
salt , to taste
Directions
1In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
2In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
3Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
4Add the cooked, drained carrots; toss to coat the carrots with the sauce.
5Season to taste with salt; serve.
Jambalaya!
http://www.epicurious.com/recipes/food/v...
Jamaican Carrots
25 min | 10 min prep | SERVES 4 (
Ingredients
1 lb carrots , peeled and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon orange juice (or pineapple juice)
1 teaspoon ground cumin
2 garlic cloves , minced
1/4-1/2 teaspoon chili powder
salt , to taste
Directions
1In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
2In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
3Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
4Add the cooked, drained carrots; toss to coat the carrots with the sauce.
5Season to taste with salt; serve.