Recipe of the Day: Jamaican Gungo Peas & Rice

The Gungo bean is the next most popular bean protein in Jamaica right after the Red Peas. The Jamaican Gungo pea is a leguminous shrub that can attain heights of 5 m. Jamaican Gungo pea probably evolved in South Asia and appeared about 2000 BC in West Africa, which is considered a second major center of origin. The slave trade took the Jamaican Gungo pea to the West Indies, where its use as bird feed led to the name “Jamaican Gungo pea” in 1692. You can get the Jamaican Gungo Peas in your nearest food market where it is sold in cans and mostly imported from Jamaica or Central America. Check out the recipe below.

Difficulty: Easy

Preparation time: 10m

Cooking time: 30m


For 4 people

  • 1 ounce(s) Anchor Butter, Unsalted
  • 2 ounce(s) onion, chopped
  • 1 ounce(s) garlic, crushed
  • 1 ounce(s) escallion, chopped
  • 1 sprig(s) thyme
  • 1 teaspoon(s) pimento berries
  • 1 ounce(s) ginger, crushed
  • 1 teaspoon(s) scotch bonnet pepper
  • 1 can(s) Gungo Peas
  • 3 cup(s) water
  • 1 ounce(s) brown sugar
  • 1 teaspoon(s) salt
  • 4 floz Coconut Milk
  • 1 pound(s) Rice

Gungo Peas and Rice Directions

 In a pot over low flame, melt butter and saute onion, garlic, escallion, thyme, pimento, ginger and hot pepper for 2 minutes.

Add Grace Gungo Peas, water, sugar, salt and Coconut Milk.  Wash rice and place in the pot.  The water should just be enough to come 1 1/2 inches above the rice.

When liquid comes to a boil, reduce the flame to very low, cover pot with cling wrap and allow to steam for about 30 minutes.

Steam until grains have swollen and burst.

Note:  The rice must not be steamed over a medium flame.

What do you think about this dish, have you ever tried it before? Hail us up in the comments below.


via Grace Foods

History info:



Recipe of the Day: Jamaican Fish in Batter with Lemon Sauce

Fish is a great source of protein and other great nutrients that does not only taste great but also very versatile, almost as much as Chicken. Today we give you a great recipe for a nice Fish Fillet with a delicious Lemon Sauce (and you know how good Fish is with lemon). Check it out below.

Difficulty: Easy

Preparation time: 20m

Cooking time: 20m


For 5 people

  • 1/2 teaspoon(s) black pepper
  • 2 pound(s) Fish Fillet
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) Vegetable Oil
  • 1 1/2 cup(s) flour
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1 large egg
  • 1 cup(s) water
  • 2 tablespoon(s) Margarine
  • 2 tablespoon(s) cornstarch
  • 1/4 cup(s) granulated sugar
  • 1/8 teaspoon(s) salt
  • 2 cup(s) water or milk
  • 3 tablespoon(s) lemon or lime juice
  • 1 teaspoon(s) lemon rind

Fish in Batter with Lemon Sauce Directions

Cut fillet into serving size pieces and season with salt and pepper.

To Make Batter:

Mix dry ingredients together and set aside.  Whisk egg and add water.

Pour liquid into dry mixture and beat until smooth.

Dip pieces of fish into the batter, then fry in hot oil until golden brown.  Drain on absorbent paper.

To Make Lemon Sauce:

Melt margarine in a saucepan.  Mix in the cornstarch, sugar and salt.

Gradually stir in the water or milk and cook stirring constantly until mixture thickens.

Remove from flame and stir in the lemon or lime juice and rind.

To Serve:  Serve with Lemon Sauce and a baked potato or with boiled rice.  Garnish with lemon wedges.


What do you think about this dish, have you ever tried it before? Hail us up in the comments below.

via Grace Foods



Recipe of the Day: Jamaican Crunchy Chicken Wraps

Breakfast, lunch or dinner does not have to be as difficult as we think. Sometimes its as hard as getting a dozen different items from the store but sometimes it can also be as easy as just rolling a couple ingredients into a wrap to make the perfect meal. Today we give you a tasty Crunchy Chicken Wrap recipe that will leave you and your partakers wanting more. Check it out below.

Difficulty: Super easy

Preparation time: 20m


For 2 people

  • 2 tablespoon(s) Mayonnaise
  • 2 3/4 teaspoon(s) prepared mustard
  • 2 can(s) Chicken Chunks
  • 1/4 cup(s) sliced water chestnuts, chopped (optional)
  • 1/4 cup(s) green onions, chopped
  • 1/4 cup(s) celery, finely chopped
  • 3 tablespoon(s) Sliced Sweet Peppers, chopped
  • 2 whole Spinach Tortillas
  • 1 cup(s) lettuce, shredded

Jamaican Crunchy Chicken Wraps Directions

 In a small bowl, combine Mayonnaise and mustard.

Stir in the Chicken Chunks, water chestnuts, onions, celery and chopped Sliced Sweet Peppers.

Spread over tortillas; top with lettuce and roll-up tightly.

Recipe Note:  Tortillas should be 8 inches and served at room temperature.


What do you think about this dish, have you ever tried it before? Hail us up in the comments below.

via Grace Foods



My Caribbean Vacation, Mon.

Originally posted on nycwithjordan:

Greetings everyone!

I finally managed to find time between studying and traveling to post to my blog again. After my most recent vacation in the Caribbean, my inspiration to post has been reignited. Thus, I am beginning a series of posts to basically recap my recent trips all across the US, Caribbean, and Mexico.

So sit back, relax, and enjoy!

On Sunday, May 24th, my family and I embarked on a cruise (Royal Caribbean all day) for a week to celebrate my recent graduation from graduate school. This trip not only allowed for adventure, copious amounts of eating and tanned skin, but also brought my family closer.

Enjoy this picture collage, if you will, as I take you through an exciting Caribbean getaway!

The Food:

It is so easy to put on weight while on vacation (especially a cruise). Literally, it is an all-inclusive resort at sea. Not only is…

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Jamaican Vacation

Originally posted on My Two Monsters Photography:

We just returned from a family trip to Jamaica. Our resort was beautiful! We didn’t see too much of the island, other than our resort, but I was able to capture some landscape images here and there.

One of our excursions off of the resort was to an old sugar plantation house.

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Almond Tree on the plantation. A thunderstorm was on it’s way in as I took this photograph.

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Around the resort, Hilton Rose Hall.Jamaica-5783 May 27, 2015 blogJamaica-5801 May 27, 2015 blog

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On the resort were some ruins that were once part of the Rose Hall Plantation.Jamaica-5880 May 27, 2015 blog

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Our view of the ruins from our room.Jamaica-6291 May 29, 2015 blog

A few sunsets

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On our last night, we went to Margaritaville in Montego Bay. The clouds and sunset were beautiful that night.Jamaica-6239 May 29, 2015 blog

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Recipe of the Day: Avocado Orange Salad with Fruit French Dressing

It is that time of year when we take out our lounge chairs, grab the picnic table and invite some friends over for a weekend meal. Today, we give you a nice tropical recipe that will want your guests to come back every weekend. This fruit inspired salad is rich in nutrients and one of the best tasting meal you will prepare this summer. Check out the recipe below.

Difficulty: Easy

Preparation time: 20m

Cooking time: 1h


For 4 people

  • 4 large ripe navel oranges
  • 1 large avocado
  • 1 head(s) lettuce
  • 1/2 cup(s) fruit french dressing
  • 3 tablespoon(s) Fruit Punch
  • 3 tablespoon(s) Vegetable Oil
  • 3 tablespoon(s) Orange Juice
  • 1 tablespoon(s) fresh fruit juice
  • 2 teaspoon(s) granulated sugar
  • 1/8 teaspoon(s) salt

Avocado Orange Salad with Fruit French Dressing Directions

 Peel, segment and place oranges in a medium bowl. Remove seeds carefully.

Peel and slice avocado, place in bowl, cover and refrigerate.

Tear lettuce leaves into bite size pieces, place in a large salad bowl. Arrange orange segments and avocado slices on top.

Chill for 1 hour and serve.

Method Note: How to segment an orange:

Start by slicing a small section about 1.5 cm (1/2 inch thick), from both top and bottom ends. With the fruit resting flat use a sharp knife to slice off the rind and the white pith.

Working over a bowl to catch the juice, slip the blade between the membrane and slice to the center, separating one side of the section. Turn the blade so that it is facing out and is lined up along the membrane of the opposite side of the section. Slide the blade from the center out along the membrane to free the section. Continue until all sections are removed.

Dressing Method: Combine all ingredients and whisk thoroughly. Refrigerate for an hour, then re-whisk before serving with salad.


What do you think abut this recipe, have you ever tried it before? Hail us up in the comments below.

via Grace Foods

Image: dakotachick



Recipe of the Day: Jamaican Beef Lasagne

Lasagne makes a filling meal. With this Italian delicacy you can use versatile stuffings to customize your own dish and make a nutritious dish for you and your family. Lasagne isn’t of Jamaican origin, but as you know, we Jamaicans put our take on everything. Today we give you a mouthwatering Beef Lasagne recipe that will keep you going back for more, even when you are full. You a go luv it! (Jamaican accent). Check out the recipe below.

Difficulty: Easy

Preparation time: 10m

Cooking time: 1h


For 6 people

  • 1 packet(s) lasagna noodles, cooked and drained
  • 1 1/2 pound(s) minced beef/ground beef
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper
  • 4 clove(s) garlic, crushed
  • 1 large tomato, diced
  • 1 large onion, chopped
  • 1 large green sweet pepper, chopped
  • 1 teaspoon(s) scotch bonnet pepper, chopped
  • 2 sprig(s) fresh thyme
  • 1 tablespoon(s) dried Italian spice
  • 1 can(s) tomato paste (small)
  • 2 tablespoon(s) Margarine
  • 1/2 pound(s) cheddar cheese, shredded
  • 1/2 pound(s) mozzarella cheese, shredded
  • 1/2 cup(s) powdered Parmesan cheese
  • 1/2 teaspoon(s) fresh basil
  • 1/2 teaspoon(s) parsley
  • 1/8 teaspoon(s) paprika

Beef Lasagne Directions

 Boil lasagne according to instructions on package. Drain and set aside.

In a hot skillet, saute minced beef for about 10 minutes.  Season with salt and pepper to taste.

Add seasonings and cook for about 3 minutes. Add tomato paste and reduce.

Use 1 tablespoon Margarine to grease a 9×13 Pyrex dish.

To Assemble Lasagne:

Place 3 layers of lasagne on the base of the dish, add a mixture of cheese, minced beef, another layer of lasagne, cheese, minced beef, lasagne, a mixture of cheese and minced beef and a final layer of lasagne.

Brush lasagne with remaining Margarine, sprinkle on a mixture of cheese and 1/4 cup of powdered Parmesan cheese, and chopped herbs (fresh basil, and parsley) and paprika.

Bake at 180°C (350°F) for 45 minutes.


What do you think about this dish? Hail us up in the comments below.

via Grace Foods



Irie Fan Post by BaubleBar @ Our Industry City Location

We love fan posts and write ups, and this beautiful picture was taken by Baublebar (a jewelry store here in NYC). The pic is so amazing that we had to share it with you guys. They were taken at our Industry City, Brooklyn location.

Check out our locations and addresses in the left side bar.

ReCaFo is Irie Food!

One Love,


Recipe of the Day: Jamaican Early Bird (Breakfast Cocktail)

Don’t get it twisted, we are not getting you stoned before work or school…lol! However, we are giving you that well needed boost that will perk you up a lot better than Coffee. Today we give you the Early Bird Cocktail. This drink is extra simple and convenient and will not put a damper on your morning routine. Check it out below.

Difficulty: Easy

Preparation time: 5m


For 4 people

  • 1 cup(s) Tomato Juice
  • 1 cup(s) Carrot Juice
  • 2 teaspoon(s) clear syrup (ask in your local grocer)
  • 1/8 teaspoon(s) salt

Early Bird (Breakfast Cocktail) Directions

 Blend juices together along with syrup. Add salt and mix well.

Chill thoroughly or serve over crushed ice.

Garnish with parsley.


What do you think about this recipe, have you ever tried it before? Hail us up in the comments below.

via Grace Foods



Epignosis (e-pē'-gnō-sēs) Ministries

Rightly Dividing the Word of Truth. 2 Timothy 2:15 KJV.


A random guy's perspective on NYC, food, and more.


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