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Kick'n Stew Peas...Feel the Warmth
December 24, 2009

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Merry Christmas

It’s the most wonderful time of the year again…and Mavis and I wish you a very Meeerrry Christmas and a Happy New Year. As usual, enjoy the following traditional Jamaican recipes.

See you on 2010.

Jamaica Christmas Cake (from Sabrina Henry)


450 gram soft margarine

450 gram dark sugar

4-6 medium eggs

6 cups flour

1 teaspoon mixed spice

4 teaspoon baking powder

2 teaspoons nutmeg

6 tablespoons browning

3 cups red wine

1 teaspoon vanilla

450 grams mixed fruits


1 cream margarine and sugar until light and fluffy

2 gradually beat in eggs one at a time

3 combine flour, mixed spice, baking powder, nutmeg

4 divide the flour mixture in three and liquid in two

5 fold the flour mixture into the cream mixture alternately with wine and fruits

6 stir in almonds flavoring and vanilla

7 pour into a greased and lined baking tin. Bake for 1 1/2 hours at 180 degrees Celsius 8 allow cake to cool

Now I have to put in my two cents worth on this cake… just because I am like that. After making this cake, let it sit for a couple of days and each day sprinkle the cake(s) with four capfuls of Jamaican White Rum, or Bacardi Rum, or any other kind of your favorite rum.

Let me backup a little. Make enough cakes to give away as Christmas gifts and if you or your friends/relatives can handle alcohol then do as I say above, but remember keep the kids away from the rum cakes. Give away the “virgin cakes” (non-alcoholic) to your non- drinking friends.

Another favorite drink during this season is Eggnog. You can buy commercial grade eggnog at your local grocery, but if you feel like doing a little sump’n sump’n try this one recipe:


6 Eggs

2 cups Milk

1 cup Sugar

½ tsp. Grated Nutmeg

1 tsp. Vanilla Flavoring

1 tbsp. White Rum

Separate yolks from eggs in a bowl and beat until the color changes, by this time the beaten yolks should be thick and fluffy. Before you beat the egg whites remove the little white things (we call them eyes) with a fork from the egg. We do this to cut down on the raw smell from the eggs. Now beat the whites until smooth.

Gradually add the rest of the ingredients to the yolks while beating. When you’re finished, put everything in an electric blender and beat again on the lowest cycle for 1 minute.

You can also add a half cup of vanilla flavored ice cream to this eggnog to thicken it a little if you like but you will increase of this drink’s sweetness by far, so take this into consideration.

Chill and serve in small glasses with a pinch of nutmeg. Yah Mon!


4oz. Rice

l lb. Sugar

1 gal. Water

¼ lb. Ginger Root (Chopped)

4oz. Sorrell

Put all the ingredients in a large plastic bowl, large enough to hold 2 gallons of water. In a large pot, bring water to a boil, and then pour water into container with all the ingredients. Steep for about 4 hours.

Strain the drink into another large container, discard the remains. Let the solution cool to room to temperature, and then sweeten to taste with sugar. When the ingredients have cooled enough, put the container in the refrigerator to cool overnight. Serve this drink with ice in 8oz. glasses.

You may add a little Jamaican White Rum or Red Label Wine to enhance the flavor. I do not recommend using rum if you are going to serve this drink to children. Instead, add a little lemon juice to twist this delicious drink. Nuff said.

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