Recipe: Jamacian/Carribean foods

Nadia, here are a few for you. If you need more let me know.
* Exported from MasterCook *
Festive Limbo Party Punch
Recipe By : Hot & Spicy Caribbean
Serving Size : 15 Preparation Time :0:00
Categories : Ethnic
Amount Measure Ingredient -- Preparation Method
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2 cups fresh lemon juice
2 cups passion fruit juice
2 cups fresh orange juice
1 cup white Curacao
3 cups sugar
1 (8oz) jar maraschino cherries -- drained
1 750-ml bottle brandy
2 750-ml bottles champagne -- chilled
pineapple slices for garnish
In a large bowl, combine the juices, Curacao, sugar, and cherries. Stir well, cover, and allow to stand overnight in the refrigerator. On party day, stir in the brandy and champagne, stir well, garnish with the pineapple slices and serve.
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* Exported from MasterCook *
Caribbean Black Beans
Recipe By : Hot & Spicy Caribbean
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Side Dish
Amount Measure Ingredient -- Preparation Method
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1 pound black beans
water to cover
10 cups water
2 green bell peppers -- diced
3 tablespoons olive oil
1 cup onions -- diced
4 cloves garlic -- minced
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons oregano
1 bay leaf
1 habanero chile, seeds and stem removed -- minced
1 tablespoon sugar
2 tablespoons vinegar
2 tablespoons white wine
2 tablespoons olive oil
1 teaspoon salt
Wash beans and place them in a pot. Add cold water to cover, and bring to a boil and boil 2 min., uncovered. Remove the pot from the heat, cover, and allow to sit for 1 hr. Drain the beans, rinse, and add the 10 cups of hot water, half of the diced green pepper, and bring to a full boil. Turn the heat down to simmer.
In a saucepan, heat the olive oil and saute the onions, garlic and the remaining green pepper. Add this sauted mixture to the simmering beans, along with the black pepper, oregano, bay leaf, habanero and the sugar. Cover the pot and simmer for 45 min.
Stir the beans and add the vinegar and wine and simmer, covered, for an additional 45 min. At the end of the cooking time, stir in the olive oil and the salt.
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NOTES : "....It is not spicy, but it is very traditional, and truely delicious."
* Exported from MasterCook *
Boston Beach Jerk Chicken
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Ethnic
Outdoor Cooking
Amount Measure Ingredient -- Preparation Method
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1 3-1/2 lb broiler-fryer
1 1/2 cups Wet Jerk Rub -- divided
cooking spray

Wet Jerk Rub
4 cups (1" pieces) green onion
1/4 cup fresh thyme leaves
2 tablespoons veg. oil
1 tablespoon fresh ground pepper
1 tablespoon fresh ground coriander seeds
3 tablespoons grated peeled ginger root
2 tablespoons fresh lime juice
2 teaspoons salt
2 teaspoons fresh ground allspice
1 teaspoon fresh ground nutmeg
1 teaspoon ground cinnamon
5 cloves garlic -- peeled and halved
3 bay leaves
1 to 2 fresh Scotch bonnet or habanero peppers* -- halved and seeded
For rub:
Place all ingred. in a food processor, and process until a thick paste forms, scraping the sides of the bowl once. Yield: 1-1/2 cups
* 2 to 3 serrano chile peppers can be substituted for the Scotch bonnet
For the Chicken:
Remove and discard giblets from chicken. Rinse under cool water, and pat dry. Remove skin, and trim excess fat; split chicken in half lengthwise. Place in a large shallow dish, and spread 1-1/4 cups Wet Rub over both sides of the chicken. Cover and marinate in the refrigerator 1 to 4 hrs.
Coat grill rack with cooking spray; place rack on grill over med-hot coals. Place chicken on rack, and cook 45 min. or until done, turning occasionally and basting with remaining 1/4 cup Wet Rub.
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* Exported from MasterCook *
Pineapple Fool
Recipe By : Hot & Spicy Caribbean
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Ethnic
Amount Measure Ingredient -- Preparation Method
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2 cups pineapple -- finely chopped
1 1/4 cups heavy cream
1 1/2 teaspoons vanilla
3 tablespoons powdered sugar
chocolate, slivered for garnish -- optional
Drain the pineapple in a colander until it stopd dripping. Whip cream together with vanilla and 1 tbl. of the powdered sugar until peaks form. Chill the cream and fruit separately for 1 hr. Just before serving, fold the cream into the fruit, sprinkle with the remaining powdered sugar, and serve in 4 dessert dishes at once. Garnish with a few chocolate slivers for contrast, if desired.
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NOTES : "This is one of the most popular desserts in Jamaica, and it's easy to see why, considering the ease of preparation. You'll find it made with mango or papaya as well. We assume that the Jamacian sense of humor created a recipe title that we are fools for desserts such as this one."