This is a traditional Jamaican/West Indian breakfast dish that's probably my absolute favorite. My grandma used to cook this on Sunday mornings with fried dumplings, plantains, and callaloo (similar to collard greens). One taste and I'm sure you'll fall in love too! (cook time does not include soaking the fish, which should be at least two hours or longer until it begins to flake apart)
My Ma (grandma) has been making these banana fritters for me all my life and she's never given the recipe out to any one but me! Others in the family have tried, but they just don't come out the same. Even though these are probably really fattening, I love to eat them in moderation throughout the year because they're so addictive! Plus, it's a great way to get dh and the kids to eat a fruit!
There are many varieties of dumplings; the flour dumpling is the most popular in the Caribbean and the simplest to make.
In Bermuda, most people call these sinkers because they don't rise to the top. I usually add a little sugar and sometimes parsley, but this is how a friend of mine does hers.
I love this recipe! My first time making red beans and rice in 2003 and it was perfect! I've never used the pepper and I also used extra seasonings like garlic powder etc.
I use the canned beans because dried beans take so long to cook!! My kids can't wait that long! :-)
This is great with a stew or a curry, like chicken or goat. Whenever I bought a stew or a curry from the Jamaican restaurants back home, they automatically came with this rice. If you eat it on it's own, it may seem a bit plain.
This is really good with slices of Jamaican processed cheese. It comes in a large round can.
I made it for the first time this past Easter and I loved it. It tasted just like what I remember! Next time I may add a little more liquid if I use the bread machine again
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