Jamaican recipe for Olympic athletic champions!
Coming second in the Beijing Olympics only to the super nation that is the USA, Jamaica is famous for its superb athletes and sprinters! This recipe for Jamaican pumpkin rice is ideal for slow release energy to sustain and keep you feeling fuller for longer.
Jamaican pumpkin rice
Serves 4-6 people. Prep time: 6-7 hours (including soaking of rice). Cooking time: Around 1 hour. This recipe can also be made without the fish.
- 2 cups uncooked white rice
- ½ lb. Cod fish/salt fish
- ½ lb diced pumpkin
- 2 tsp. vegetable oil or olive oil
- 1 medium onion (chopped)
- 3 ½ cups water
- Salt (to taste)
- Black pepper
- A sprig of thyme
- 2 stalk scallions, chopped
- 2 -3 tbsp butter or margarine
- 1 Scotch Bonnet Pepper (Optional – used to taste)
- Soak (6 hours) or boil Cod fish/salt fish to remove most of the salt.
- Drain the water.
- Remove the Cod fish/salt fish and place in a dish.
- “Pick up” (break in to small portions and remove any bones) cod fish/salt fish and set aside
- Peel pumpkin and dice
- Add to water and boil for 10 minutes.
- Add vegetable oil while boiling.
- Cook until pumpkin is fully cooked (soft…easily mashed with a fork).
- Add rice and all the other ingredients except the Scotch Bonnet Pepper.
- Mix while it’s cooking to distribute the color
- Add the whole Scotch Bonnet Pepper after 20 minutes on top of the rice. If you want spicy rice dice the Scotch Bonnet Pepper and add directly to the rice & mix.
- Steam for 25-30 more minutes or until done.
- Taste to ensure that the rice is seasoned.
Photography: Lablascovegmenu @Flickr
You may also like:
Try this stir fry recipe for a taste of China.