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While in Jamaica be sure to try some our favorite specialty dishes. The great tastes are not soon forgotten. You may want to try some of these dishes at home when you return.

Also be sure to try the local Jerk Chicken and Ackee & Salt fish

Johnny Cakes

	2 cups flour
	1 tablespoon baking powder
	2 tablespoons butter
	1 teaspoon salt
	1/2 cup cold water
	1 cup vegetable oil

Mix flour, salt and baking powder. Cut butter into flour mixture until completely incorporated. Slowly add water 1 tablespoon at a time and knead with fingers until mixture forms an elastic dough. Dough should be just moist enough to hold together and form balls, without being sticky.

Heat oil in a heavy skillet over medium-low heat until hot.

Form the dough into slightly flattened biscuits, about 2 inches across. Fry the Johnny Cakes, turning frequently, until all sides are golden brown. Adjust heat so that the cakes brown evenly to a golden color without burning. Drain on paper towels. Serves 4

Rice & Peas

	1 cup red kidney beans - soak overnight to soften
	1 cup coconut milk
	4 cups water
	2 cloves garlic
	2 sprigs fresh thyme
	2 scallions
	2 strips bacon
	1 green Scotch Bonnet pepper ( Habanera)
	salt & pepper to taste
	2 cups white rice

Cook soaked beans in water, coconut milk, thyme, garlic, scallion and scotch bonnet until just tender. Add the bacon, salt and pepper. Taste for seasoning. If too spicy hot, remove the pepper. Ad rice and simmer over low heat for 40 minutes until rice is tender and liquids have been absorbed. If necessary, add more water as dish is cooking. remove bacon, scallions & thyme before serving. Serves 6 - 8

Curry Chicken

	2 chicken breasts
	1/4 cup oil
	1 cup water
	1 tomatoes, chopped
	1 onion, chopped
	2 tablespoons curry powder
	1/2 clove garlic, chopped
	1 sprig thyme
	2 slices hot pepper
	salt

Cut chicken breast into 1 1/2 inch cubes. Brown curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown for 5 minutes. Finally add water, lower heat, cover & simmer for 30 minutes. Best served with white rice. Serves 4