Students and a teacher of May Pen Unit for the Deaf proudly show off their entries at the Jamaica Cultural Development Commission's (JCDC) Traditional Food and Folk competition at Kendal, Manchester, on Friday, June 9. - Freelance Photographer Nathaniel Stewart
Last Friday saw a large gathering of creative energy at Kendal in Manchester. They were there to showcase their dishes and compete for medals in the annual Jamaica Cultural Development Commission's (JCDC) Traditional Food and Folk competition.
JCDC recipes
Shrimp Rundown
1 lb peeled shrimp
1 pk powdered coconut milk
1 medium onion, diced
1 sweet pepper julinned
2 stalks scallion, chopped
1 sprig thyme
2 plummy tomatoes chopped
3 cloves of garlic, minced
1 tsp. grated fresh ginger root
1 tsp. salt
1 tsp. black pepper
2 tsp. butter or margarine
1 tbs. cornstarch
1 Scotch bonnet pepper
METHOD
1. De-vein and wash shrimp.
2. Place pot on medium flame. Add butter.
3. Add all ingredients to melted butter except sweet pepper and tomatoes.
4. Fry in little fat for two minutes.
5. Dissolve coconut powder in 4 cups hot water. Add sautéed seasoning allow to simmer on low flame for 10 minutes until shrimp is cooked.
6. Thicken with cornstarch if desired.
7. Garnished and serve hot.
Sunburst Vegetable Salad
1 cucumber
9 oz lettuce
9 oz cabbage
9 oz raisins
4 oz mangoes
oranges (wedged)
4 oz carrots
METHOD
1. Wash vegetables and drain. Shred carrots.
2. Peel mangoes and oranges. Dice mangoes and wedge oranges.
3. Arrange attractively on platter.
Salad Dressing
1/2 cup mango puree
1/2 cup vegetable oil
1/2 cup vinegar
1/2 tsp. salt
1/4 white pepper
1/4 brown sugar
METHOD
1. In a small bowl, combine all ingredients.
Serve in a dressing bottle.
By Denbigh High School
Zucchini Orange Bread
4 eggs
1 1/2 cup sugar
3/4 cup oil
2/3 cup orange juice
2 cups shredded unpeeled zucchini
3 1/2 cup all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt.
1 tbs. cinnamon
ground garlic
11/2 tsp. orange peel
1/2 cup chopped nuts
METHOD
1. Heat oven 350° F. Grease and flour bottoms only 28 inch 4 loaf pans.
2. In a large bowl, beat eggs until thick and lemon coloured, gradually beat in sugar.
3. Stir in oil 2/3 cup orange juice and zucchini.
4. Stir in remaining bread ingredients, mix well.
5. Pour batter into grease and flour pans.
6. Bake at 350°F for 45 to 55 minutes or until tester comes out clean. Cool for 10 minutes.
7. Remove from pans. Cool slightly.
GLAZE
1 cup powdered sugar
2 tbs.. orange juice
METHOD
1. In a small bowl blend powdered sugar and enough orange juice to make a spreading consistently.
2. Spread over warm loaves. Cool completely.
By Denise Daley, St. Elizabeth
Fruity Cassava Pudding
3 cups cassava grated
1/4 cup flour
1 1/4 cup sugar
1 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups raisins
1/4 cup cherries
1/4 cup cinnamon
1/4 tsp.. mixed spice
2 cups coconut milk
1tsp. vanilla
2 tbsp. margarine
Method
1. Combine cassava, flour, sugar, nutmeg, salt, raisins, cherries, cinnamon, mixed spice.
2. Add milk, vanilla, margarine then mix until smooth.
3. Pour into a grease line tin
4. Bake at 360 degree Fahrenheit.
5. Yields about 8 to 10 slices.
Topping
slice of melon balls
1 mango slice
1/2 of a small pineapple, sliced
1 ripe banana
Method
1. Place melon balls into centre of the pudding.
Place mango around melon balls.
3. Then pineapple slices ending with banana slices.
Sauce
3 orange juice
1 mango slice
1/4 cup sugar
2 tbs.. cornstarch
Method
1. Blend orange juice with mango and sugar.
2. Pour into sauce pan and bring to a boil.
3. Mix corn starch and leave to boil.
4. Cool pour over pudding with fruit on top.
By Leonie Goulbourne, May Pen.
Bulgar Jamboree
1 lb. bulgar
1 small tin sweet corn
1 small tin green pea
1 tsp. salt
1 cup coconut milk
1 stalk escallion
1 sprig thyme
1 tsp. pimento seed
1 tsp. butter
3-4 cups water
Method
1. Bring water to boil. Add ingredients, spices, coconut milk, salt, butter. Cook for 5 minutes.
2. Add bulgar and stir. Steam on a low flame until bulgar is tender. Add more water if necessary.
3. When bulgar is cooked, add green peas and corn and combine well.
4. Remove from flame and serve.
By Denbigh High School
