August 12, 2012

Jamaican sprinters food


After Euro 2012, the event that began to occupy was the Olympic Games. As  the power and abilities of Jamaican sprinters became so superior, one article cought my eye about development of these sprinters in Jamaica. The researchers mentioned that one possible factor that contributes to their physical abilities is a food they consume from an early age, in combination with certain genetics. 
Basicaly, the food they were raised with works over time, as a natural steroid. For instance, yam produces a substance called Hypo Steroids which acts as a stimulus, while green bananas produces phytate, that replenishes the energy supply. They eat these on a daily basis.
Usain Bolt says he grew up on "yams and green bananas".
Green Bananas are used in Jamaican cooking as a vegetable, like potatoes, and usually eaten alongside savoury dishes like Callaloo and Saltfish.
“Ground Provisions” or “Food” are called starchy root vegetables like white and yellow yams, coco, and sweet potatoes. Boiled Green Bananas are usually served with Provisions in home cooking.
A Jamaican breakfast traditionally comes with a boiled green banana, yam, and a dumpling. The alternative, however, consists of: okra and saltfish or cabbage and saltfish.
Typical menu items in most Jamaican restaurants include jerk chicken, jerk pork, curry chicken, curry goat, stew chicken, stew pork, and ox tails.
Jerk is just a name for a Jamaican seasoning that is dry-rubbed or marinated usually on chicken or pork. Each cook’s jerk mixture is different, but will likely include allspice (pimento) and Scotch Bonnet Pepper. Other ingredients may include garlic, thyme, cloves, scallions, cinnamon and nutmeg.
Here are some of the most popular recipes for breakfast, lunch, snacks, desserts, refreshing drinks and coffee prepared on Jamaica.

Let's mention also that if you're serious about your fitness, here is something you might consider adding into your diet.



Boiled Green Bananas


Cut off both ends of each banana. Score the skin by cutting a straight from top to bottom. Place the bananas in boiling salted water and cook for 15 minutes. Use a fork to remove (they will slip off), and discard skins. Add 1 tsp of lemon juice to the water (this will prevent the bananas from turning brown). Boil the bananas for 20 more minutes or until tender.


You can also fry green bananas as on a photo or serve with fried yams or dumplings.

Jerk chicken



One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
 
6 sliced peppers (jalapenos or scotch bonnet peppers)
 2 Tbsp. thyme
 2 Tbsp. ground allspice
 8 Cloves garlic, finely chopped
 3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 to 2 Tsp of the following (to taste)
ground cinnamon
nutmeg
ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar

Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Cut the chicken up in to 4 pieces.
Rub the sauce in to the meat, saving some for later.
Leave the chicken in the fridge to marinade overnight.Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.
Grill the meat slowly until cooked, turning regularly. Spread with some of the remaining marinade while cooking. For best results, cook over a charcoal barbeque.



Gizzada


is the most popular Jamaican dessert made with coconut

Ingredients for filling:

1 cup Water
1 ½ cups Grated Coconut
1 ½ cups Brown Sugar
¼ tsp. Grated Nutmeg
1 oz. Butter
Boil water and sugar together to make syrup over a low heat Add the grated coconut and nutmeg to the syrup. Stir the ingredients so it does not thicken. Boil for 15 minutes. Cool a little. Add the butter and stir ingredients for another few minutes. Allow the filling to cool completely.


Ingredients for pastry:

    2 cups Flour
    Ice water
    1 tsp oil
    1 tbsp. Butter
    ½ tsp. Salt

    Sift flour and salt together. Cut the butter in to small pieces, add to the flour along with the oil and cold water. Make into soft dough. Place the pastry into a plastic wrapping or foil wrap. Put the pastry in the fridge for ½ an hour.Use a rolling pin to roll the pastry 1/4 inch thick. Cut circles in the pastry using an 8-oz cup/glass. Cut 16 circles from it. Pinch each of the pastry circles to form a casing. It will be holder for the fill. Place the casings on a greased tray and part-bake in the oven (at about 350 F for 15 minutes). Place the pasty on a greased baking sheet. Bake the dough pieces at 350 F for 15 minutes. Remove it from the oven and then add the filling to the baked pastry. Bake the gizzadas for another 20 minutes. Remove them from the oven allow to cool.

      Sweet potato pudding


      2 lb Sweet Potato (grated)
      ¼ lb. Yellow Yam (grated)
      ½ cup Flour
      1 tsp. Baking Powder
      ¼ cup Raisins
      ¼ tsp. Nutmeg (grated)
      ½ lb. Brown Sugar
      1 tsp natural Vanilla extract
      4 cups Coconut milk
      ½ tsp. Salt
      1½ oz. Butter


      Mix in flour, baking powder, potato, yam, and raisins together. Now warm the coconut milk, and add the butter, brown sugar, vanilla flavoring, and grated nutmeg to it. Stir the mixture with a wooden spoon until sugar is dissolved. Combine potato and coconut milk mixture, stir until smooth.
      Grease baking pan with butter, and pour into pan. Let the mixture sit for about 20 minutes. You need to Pre-heat the oven to 350 F. Bake for about an hour then remove the pudding.
      Check the pudding occasionally with the knife. If the pudding is not ready, bake for another 20 minutes etc, until is ready.
      Let the pudding cool overnight. You can serve it with breakfast, lunch, or as a snack.
      You could also spice up this pudding by adding a small amount of wine to the ingredients, if you like.



      Here is an all time favorite Jamaican Snack:

      Coconut Drops (cut cake)


      1 Dry Coconut
      1 lb. Brown Sugar
      1 tbsp Grated Ginger
      1/4 tsp Salt
      3 cups Water
      1 tsp. natural Vanilla extract

      Remove coconut flesh from the shell using a knife. Cut up coconut into 1/4” strips, just estimate as close as possible.
      Rinse in cold water to remove the small leftover shell pieces. Bring water to boil in a saucepan, and then add all ingredients. Allow to boil for about 40 minutes on high.
      Stir the pot occasionally with a wooden spoon to let the sugar keep from binding too fast. When the brew starts to develop some consistency, remove by spoonfuls and place on a greased surface.
      Wait until the drops are cool, in about 20 minutes, then serve as a snack.



      Jamaica Rum Punch

      3 oz. Jamaican White Rum
      1 oz. Lime Juice
      1 oz. Sugar
      4 oz. Water
      4 Pimento (Allspice) Berries
      1 oz. Strawberry Syrup

      Mix lime juice, strawberry syrup, sugar, and water together until sugar is dissolved. Then pour rum into the mixture while mixing. Add pimento berries. Serve over cracked ice.


      Jamaican Blue Coffee drink

      INGREDIENTS:                                                       
      3/4 fluid ounce Jamaican white rum
      3/4 fluid ounce coffee flavored liqueur
      1 cup brewed Jamaican blue mountain

       coffee
      2 tablespoons whipped cream
      1 chocolate covered coffee bean 

      Pour rum and coffee liqueur into a decorative coffee glass.Fill glass with hot Jamaican blue coffee.Top with a dollop of whipped cream and garnish with a coffee bean. Enjoy!

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