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February 2015
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April 2015

There are many methods this is my version. Liver should cook for a short period of time. The longer it cooks the tougher and rubbery it becomes. If you are cooking the light (the pink spongy thing) with the liver, use a solid object to beat the light before seasoning it. Liver is iron-rich food. Brown stewed cow’s liver with boiled green bananas is a popular breakfast dish in Jamaica. Read more →

Momordica charantia, commonly called ‘cerasee’ or ‘cercee’ in Jamaica. This tea is very bitter.Cerasee contains nutrients like iron, vitamins A and C, phosphorus and alkaloids. Cerasee is very efficacious in treating various aliments. I drink the tea three or four times per annum because of its detoxifying properties. it is very good at purifying the blood and body . Read more →

The normalcy of seasoning meat in Jamaica is that most Jamaicans used, the natural condiments, such as scallion, thyme, hot pepper, onion, sweet pepper, ginger, pimento and garlic. The powdered seasonings that most Jamaicans use are black pepper, garlic powder, all-purpose, food browning, paprika, and chicken seasoning, anything else is based on personal preferences. Read more →

Rice porridge is not as popular as corn meal, green plantain, hominy, and green banana porridge in Jamaica. It is best to eat mostly the unpolished rice (brown rice) than the polished rice (white rice) Countries that eat the polished rice (white rice) as their main staple have a high percentage of people suffering from beriberi. Read more →