I made these as requested by the hostess for a Jamaican brunch last weekend in Sharjah. She is a fantabulous cook, but admitted that her fried dumplings were not the best. Having earned high marks from ESC for mine repeatedly, I agreed to do them for the brunch. Mine are light, flaky and delicious. I use Imelda's recipe. This was the first time I made so many. All of 1 kg flour. I don't cook according to recip so I just estimate things. Smartly, I decided to do two different batches instead of making a big one that flopped. Not one was left. That little missing piece was broken off by someone on the way to the table.
Posts
7 comments:
This is making me hungry and I just ate! What do you eat the Johnny cakes with? And ESC's seafood pasta in the previous pic looks killer. Lucky lucky lucky you!
We have them with ackee and saltfish (salted cod), cook up saltfish (with onions, tomatoes, black pepper, pepper, calaloo and saltish, cabbage and saltfish, fried ripened plantains (what is called here 'Indian Banana), okra and saltfish, escoveitch fish, etc.
We love our saltfish. Ackee and saltfish is our national dish.
It is usually served for breakfast and brunch and we traditionally have a very big breakfast. I cook these for any meal because ESC and I eat according to taste and not convention.
I can't cook pasta like he can. Trust me, nice cyaan done!
Yes! I remember the lyrics of Jamaica Farewell.
Ackee rice, salt fish are nice
And the rum is fine any time of year
:-)
Is that bammy I see in the bkg?
... so when's the JA-Bistro opening?
My Indian friend quoting my Jamaican folk song: priceless.
Masker: Yes that was bammy. The Jamaican wives of pilots here travel regular and bring back those niceties.
Re the bistro- in time mi dear, in time, Inshalah (as Arabs say).
Post a Comment