Wednesday, September 21, 2016

Foodhedonist's 10 Popular Jamaican Recipes is Here!!!

The Eagle has landed people! Foodhedonist's 10 Popular Jamaican Recipes is here, and is available for download to your Kindle from! Check it out!!!

Wednesday, February 24, 2016

New CookBook!

Guess who is coming out with a cookbook? Look out for Foodhedonist's 10 Popular Jamaican Recipes! Coming soon, so stay tuned! And yes, it will feature yummy recipes not found on this blog! The recipe book will feature Christmas cake, or rum cake, red peas soup, brown stewed pork, among others!
Brown Stewed Pork

Red Peas Soup!

Friday, September 11, 2015

Ackee & Saltfish Recipe

Hi! Foodhedonist's  10 Popular Jamaican Recipes is available for purchase on! It will feature this amazing recipe, along with other popular & delectable delights! 

Ackee and saltfish is Jamaica's national dish. That's not surprising, since the ackee is Jamaica's national fruit. It was imported to Jamaica from Ghana prior to 1778. Ackee is traditionally cooked with salted codfish in a rich tomato-based sauce.

Ackees on the tree

Sunday, September 6, 2015

Jamaican Festival Dumplings

Hi! Foodhedonist's  10 Popular Jamaican Recipes is available for purchase on! It will feature this amazing recipe, along with other popular & delectable delights! 

Festivals are also referred to as "festival dumplings" and are essentially the same thing as a fried dumpling or a johnny cake, just with a different shape. There is a dumpling in the frying pan in the picture below  - the round "festival." Festivals are great with  ackee and saltfish, escovietched fish, jerked chicken or jerked pork! Speaking of which, I had some escovieched fish with festival went I went to Gloria's in Port Royal last Christmas. My mother would make festivals every Saturday morning for breakfast, with some ackee and saltfish.

Ackee, saltfish and festival

Saturday, September 5, 2015

Curry Delight!!

This recipe was inspired by a fusion of Indian style and Thai style spice blends and curries.  I must say, it turned out great!

Finished pot of Curry!

The stuff in the zip locked bag on the right are chili peppers

Here is the formula:

1-1.5 lbs of chicken breasts, sliced
1/2 teaspoon of Madras curry and 2-3 tablespoons of Madras curry
1/2 teaspoon of garam marsala
1/2 teaspoon coriander powder
4-5 whole cloves, broken into bits
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, diced
3 pegs garlic, chopped
2 large tomatoes, chopped
2 tablespoons cooking oil
2 tablespoons  of mango chutney
4 tablespoons of Satay peanut sauce
2 hot chili peppers, crushed, if you want it spicy!
1 inch of ginger, thinly sliced and quartered
3 potatoes, diced
1/2 -1 cup of water.


Thinly slice the chicken breasts and rinse them in a solution of vinegar and water. Then, add the 1/2 teaspoon of Madras curry, 1/2 teaspoon of garam marsala, 1/2 teaspoon of coriander powder, the broken cloves, black pepper and salt. Mix  together.  Then, add the chopped onions and garlic. Set aside for 10-15 minutes. Add the cooking oil to a large skillet.  When the oil is hot, add the curry and stir in until fragrant.  Be mindful not to burn the curry, or the food will taste like burned curry.  Then, lowering the flame to medium, chop the tomatoes and add them to the skillet.  Leave for 2 minutes. Then add the chicken, combined with the onion and garlic.  Add the potatoes. Cover with 1/2 -1 cup of water. Cook for 15-20 minutes over medium flame.  Then, add the mango chutney along with the Satay peanut sauce. Cook for another 3 minutes.  Serve over rice.


Wednesday, February 18, 2015

Foodhedonist’s Jerk Shrimp Pasta

Hi! Foodhedonist's 10 Popular Jamaican Recipes is available for purchase on! It will feature this amazing Jerk Shrimp Pasta recipe, along with other popular & delectable delights! 

*Licks fingers*

Remember the Jerk Chicken Pasta? Well, jerked shrimp is just as delicious and makes for good “nyammings,” which is Jamaican patois for “eating.” It is also very simple, ideal for dinner after a long day at work.

Cooking time: Approx. 20 minutes.

Sunday, February 1, 2015

Corned Beef & Cabbage!

Corned beef and cabbage is the quintessential Irish American dish.  With plenty of time before St. Patrick's Day, you will have time to get the recipe right.  St. Patrick's Day or not, corned beef and cabbage is a good everyday Dutch oven recipe.

Cooking Time: approximately 2.5-3 hours.


·        2-4lbs of cured corned beef brisket
·        10 whole cloves
·        1 tbsp allspice
·        4 sprigs thyme
·        1 whole onion, diced and 1/2 onion, also diced
·        4 cloves of garlic, crushed &chopped; and 3 whole cloves garlic, crushed and chopped
·        2 teaspoons black pepper
·        3 carrots, chopped
·        4 whole potatoes, peeled
·        3 stalks of celery, chopped
·        Enough water to cover the corned beef brisket once it is in the pot. See method.
·        Salt to taste, if desired
·        1 whole cabbage, roughly chopped (3/8th inch wide)
·        1 -2 tbsp of coconut oil to sauté the cabbage

·        Place the brisket into the pot fat side down.
·        Cover with 4 pegs of garlic, cloves, allspice, black pepper and thyme.
·        Add enough cold water to cover the brisket. Bring to a boil. Lower the flame to a simmer.
·        Add the whole onion, carrots, celery and potatoes to the pot.
·        Cook until the meat is tender (2.5 – 3 hrs). If the meat is tough, the brisket is not cooked!

Sautéed Cabbage:

o   Add the oil to a large frying pan

  • First, sauté the onions (1/2 chopped onion) and the balance of the garlic.
  • Remove from the pot once browned.
o   Add cabbage, and small amounts at a time, once the oil is hot
o   Sautee the cabbage until it is brown, not burned. You may have to sauté multiple batches, removing the already cooked cabbage from the pot. Mix in the sautéed onions and garlic when done.
o   Sprinkle with salt & pepper if desired.

·        Enjoy!