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Stamp & Go aka. Fish Fritters, Bacalavitos (Puerto Rico)

3/4# Salt fish soaked & drained
1 tsp baking powder
1 cup flour
1 minced onion
1 egg
1 minced hot pepper
salt (depending on the saltiness of the saltfish)
3/4 cup water

Mix all ingredients to thick paste.

Drop spoonfuls into hot oil & fry until done. Makes 2 dozen.
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Ackee and Saltfish

1# Saltfish soaked overnight & rinsed (weight after soaking I'd think)
2 thick slices of bacon, fried & crumbled
1 small onion diced
3 scallions
1 medium tomatoe
1 small onion
hot pepper to taste
1/4 cup coconut oil
1 can ackee

Saltfish is cod fish that's salted and dried. It is available all over Jamiaca in local markets. It's actually available all over
the world. Ackee is a fruit that grows on a tree. It looks a lot like scrambled eggs when it's cooked. The fruit is
poisonous until it ripens & opens up.

Saute vegetables lightly. Add saltfish, break into bight sized pieces & heat. Add ackee & heat.

Serve with boiled bananas & yams.
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Roast Pork Loin

2 Whole pork loins
2 tsp minced ginger
2 tbsp diced escallion
1 tbsp vinegar
1 oz white wine
1 pint of pork stock
3 tbsp honey
1/2 cup diced carrots
salt & pepper to taste

Saute salted & peppered loins in hot oil for 2 minutes on each side. Then cover & cook for 5 minutes. Remove pork
loins from pan.

Add ginger, escallion, vinegar & wine to pan. Reduce till thick. Add stock, honey & carrots. Boil 10 minutes. Slice
loins in 1/4 inch thick slices and cover with sauce. Serve over rice & peas.
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Jerk

1 jar of Grace or Walkerswood Jerk spice. (found in Jamaican, Phillipino & Indian stores)
A whole mess of pork (loin, ribs, shoulder, butt) or chicken (any part but the pope's nose) or fish

Pork or Chicken.....Works the same way. Rub the Jerk Spice SPARINGLY over the meat. One heaping tablespoon
is enough for a half chicken. Let the meat sit. 2 to 4 hours on a cool counter. 4 hours to 4 days in the fridge. Days or
weeks in the freezer. Then cook slowly. 2 hours (or to taste) at 325 degrees. Over pimento wood, charcoal, or in the
oven. Put it out in the sun under a magnifying glass if you have to but get it done. Jerk is good.

Real Jerk is tough to find. It takes a lot of smarts to figure out how much chicken or pork you have to spice in the
morning to sell out (you don't have a refrigerator, remember) that afternoon. Usually you run into vendors selling it on
the street at night. Port Antonio is a good place for it. On the street by the market at night. Or the shop where the east
end of Harbor St and the bayside street come together just east of where West Palm Avenue (which should be called
East Palm Ave here) heads away from the bay. Stand on the shore with your back to the sea. Look for a place all
rasta colors just as the two streets merge.

The best Jerk spice on the island is sold in Port Antonio by a vender at the mouth of the West St. alley behind the
bank which faces the courthouse square at the corner of Harbour & West Streets. Unless I'm mistaken, this is the
50% red pepper stuff. Jerk is not usually served this hot, though.

Boston Bay area is another place for good Jerk. Watch out for the two obvious places on the north side of the coast
road. They're just a ways before you get to Boston Bay Beach. They charge quite a bit for one legged chicken. Just
ASK HOW MUCH

If you don't taste pimento (allspice) and hot pepper, it wasn't Jerk.

Jerk Spice

This is off the top of my head but this is what's in Jerk Spice. I'll try to refine this when I can.

Hot Peppers to taste - AT LEAST 1. If you use less than 1 cup of hot peppers, add another large
onion. Jerk Spice can be fully 1/2 hot red pepper.
2 Tsp Garlic, crushed
2 large onion. 5 cups of chopped escallion is better.
1 cup celery
2 Tbsp Cracked Pimento Berries (allspice)
1 Tbsp Thyme
4 bay leave, crushed
2 Tbsp vinegar or lemon juice
2 Tsp Salt
1 Tsp Sugar
1/2 Tsp Cloves
1/2 Tsp Nut Meg
1/2 Tsp Cinnamon

Finely mince all ingredients. You could puree it in a blender. Refridgerate for a day to let flavors blend if you have the
time. Otherwise, use it immediately. Jerk Spice that's 1/2 hot pepper is great. Just before you cook the meat, rinse off
the spice under running water. It will still be hot and you will still taste the other spices, but if you don't remove the
excess spice, it's unbearable. I don't know how long this will keep. I find that when I make things like this, if I heat it
to almost a boil, it will keep for more than a week in the fridge.

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Ackee and Saltfish

INGREDIENTS :

1/2 lb. Saltfish (codfish)
1 dozen ackees
1 small onion
1 teaspoon black pepper
3 slices hot scotch bonnet pepper
1 small red sweet pepper
cooking oil

METHOD: