Irietropical

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Preparation time 25m Cooking time 20m Ingredients For 4 Person(s) Recipe 2 large carrots 1 cup(s) breadcrumbs 1 medium onion, chopped 1 teaspoon(s) salt 1 teaspoon(s) thyme 1 teaspoon(s) Black Pepper Traditions of your choice 2 garlic, chopped 2 large eggs 1 cup(s) Vegetable Oil 1 cup(s) sweet pepper we can do red are green 1 cup(s) tomato, diced 1/2 cup(s) Ketchup 1/2 cup(s) water 1 teaspoon(s) Hot Pepper Sauce 1 teaspoon(s) honey Carrot Balls with Spaghetti & Vegetables Directions Shred carrots and place in a large mixing bowl. Add breadcrumbs, onion, salt, thyme, black pepper and garlic. Whisk eggs and add to the mixture. Use hand to bind the mixture. Cover and leave to marinate for about 10 minutes. Heat Oil in frying pan. Shape carrot balls using 2 tablespoons of mixture for each and fry until they are brown on all sides. Drain on absorbent paper. TO MAKE SAUCE: Drain oil from frying pan leaving only about 1 tablespoon. Heat and use to saute sweet peppers, and tomato. Mix in the Grace Tomato Ketchup, water, Hot Pepper Sauce and honey, allow to simmer for about two minutes. Add the carrot balls and simmer for 5 minutes. To Serve: Serve carrot balls with sauce on a bed of spaghetti. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Cooking time 10m Ingredients For 3 Person(s) Recipe 2 ounce(s) Vegetable Oil 1 teaspoon(s) salt 1 onion 1 scotch bonnet pepper, chopped 1 packet(s) Carrot 1 packet(s) Callaloo 1 teaspoon(s) black pepper 2 tomato 2 escallion, chopped 2 thyme 1 tablespoon(s) Butter, unsalted Steamed Callaloo Directions In a saute pot over medium flame, add oil and saute onions, hot pepper and carrots. Saute vegetable for 1 minute then add callaloo, salt and pepper, cover and continue cooking for another 3 minutes. Add tomato, escallion, thyme and butter, stir, cover and continue cooking for another 3 minutes or until callaloo is tender. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Sorrel drink is a festive beverage in Jamaica that is consumed mainly during the Christmas time along with the Jamaican fruit cake. 1 According to the Scientific Research Council (SRC), sorrel contains a wide range of essential vitamins and minerals. 2 Research at Jamaica’s Northern Caribbean University has revealed that sorrel could kill certain types of cancer cells. Again, this is due to the high levels of Flavonoids that work as a deterrent against certain kinds of cancer. 3 Sorrel is used as a diuretic in India, Africa and Mexico and has benefits for kidney health when ingested daily. 4 According to the Jamaica Gleaner, in some parts of Africa the red calyx of the sorrel is used to relieve coughs, while the leaves are made into a poultice to relieve boils and abscesses. 5 Sorrel has been proven to reduce the risk of heart disease by lowering bad cholesterol and helping to prevent clogged arteries. 6 sorrel can help to improve poor eyesight and prevent age-related ocular degeneration. 7 sorrel regularly helps to optimize the body’s immune system and prevent illness due to its high Vitamin C content. Sorrel also has significant levels of iron which helps improve circulation throughout the body --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Ingredients 6 cloves fresh garlic, coarsely chopped 1 large sweet potato (about 1 lb) 2 chicken fillets (about 1 1/2 lb) 1 tablespoon roasted garlic-herb seasoning 1 tablespoon smoked paprika 12 oz fresh broccoli florets 2 tablespoons olive oil, divided Nonstick aluminum foil 1 lime, cut into wedges Steps Preheat oven to 425°F. Chop garlic. Cut potato and chicken into 1-inch cubes (wash hands). Combine seasoning and paprika. Coat potatoes, broccoli, and garlic with 1 tablespoon oil and 1 tablespoon seasoning mixture. Coat chicken with remaining 1 tablespoon oil and 1 tablespoon seasoning mixture (wash hands). Place 4 foil sheets on flat work space, then divide vegetable mixture evenly, in a single layer, among foil sheets. Bring up foil sides; double-fold top and ends to seal pouches. Place vegetable pouches on baking sheet seam-side up; bake 12 minutes. Open foil packets carefully; top vegetables with even amount chicken mixture (do not reseal pouches). Bake 12–15 more minutes or until vegetables are tender and chicken is 165°F. Cut lime into wedges; serve chicken and vegetables with lime wedge. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Jerk: Jamaica’s signature flavour is one of a kind! Earthy spices, aromatics and a burst of heat from fiery Scotch Bonnet peppers make jerk a must-eat dish on your visit. Try it in any of its varieties whether on meat or seafood, even in unusual desserts! Patty: Eaten by everyone and at any time of day, the Jamaican patty is a favourite of our culinary scene. Try a hot one with a fresh cocoa bread and a cold Ting for the ultimate relief on a hot summer’s day. Ting: This carbonated beverage packs the tartness and sweetness of grapefruit into a bottle, a delicious and refreshing taste of Jamaica. Steamed Fish: As an island it’s no surprise we love seafood. Be sure to try steamed fish, cooked in a savoury coconut milk sauce with herbs, spices, and vegetables. Oxtail: Seasoned oxtail cooked till tender in an array of spices and broad beans and served with our traditional rice and peas is a dish that Jamaica knows and loves. Try it and you may find that you’ll fall in love as well. Curried Goat: Taking cues from the Indian elements of Jamaica’s heritage, this succulent dish where the goat meat (mutton) is immersed in spices and curry, is typically served with steamed white rice. Rice and peas: Rice and peas is the combination of red kidney beans and rice cooked to perfection in coconut milk, fresh herbs like scallion and thyme, and spicy Scotch Bonnet peppers. The result is a delightful side dish that serves as the ideal accompaniment to many of Jamaica’s popular meat dishes. Run down: Salted mackerel reduced in coconut milk with fresh local herbs and spices, an unlikely but delicious combination that must be had to be appreciated. Escoveitch Fish: Julienne peppers, carrots and, onions are pickled in a vinegar and salt combination that creates a light sauce typically served with freshly fried fish. Ackee and Saltfish: Jamaica’s national dish is a must-try dish on any visit to the island. Ackee, Jamaica’s national fruit, is sautéed with salt fish (cod) fish, onions, tomato, sweet pepper, and other seasonings after being boiled. This colourful combination is often mistaken for scrambled eggs but is most assuredly a far more savoury and delicious dish. It is often served with fried or boiled dumplings, ground provisions and fried sweet plantains. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Ever wanted to stay in a luxury treehouse? Or on the grounds of a castle? Or maybe in a villa above water? There’s an enchanting place to stay in Jamaica to match almost every type of budget and imagination possible. Friends, families, couples, groups, and solo travelers can all enjoy a piece of paradise with lodging to suit every need. With so many accommodations to choose from, we highlighted some lodging types to help you decide where to stay in Jamaica. Montego Bay Hotels Home to the Donald Sangster International Airport, Montego Bay is a bustling resort town with much to see and do. Stay on Jimmy Cliff Boulevard, commonly referred to as the “Hip Strip” and you’ll be able to walk to several of the most gorgeous white sand beaches, popular coffee shops, bustling nightlife with open-air bars, and seemingly endless options for the best Jamaican food. You can also venture a little further out of town to find sprawling all-inclusive resorts, guesthouses, and villas. Resorts in Negril On the western end of Jamaica lies the beach town of Negril. Home to the perfect 7-mile stretch of sandy beach, the most adorable places to stay line the roads, cliffs, and gentle turquoise sea. Negril is the ideal place to relax, unwind, and enjoy the amazing sunsets from your hotel room or aboard a glass-bottom boat on a sunset cruise. Apart from the sprawling beaches, there are many reasons to stay in Negril. From waterparks, river safaris, animal playgrounds, gorgeous golfing greens, and energetic nightlife, your adventurous spirit will be delighted here. Places to Stay in Kingston If you’re here on business, you may appreciate the many modern hotels with world-class technological facilities located in the business hub and capital of Jamaica. Staying in Kingston will put you in the center of cultural events and iconic attractions allowing you to enjoy a bit of play on your working holiday. You will also find the loveliest boutique hotels in the Blue Mountains just outside of Kingston. These hotels offer luxury retreats and delicate eats far enough away from the hustle and bustle of the city yet close enough to explore the eclectic town. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Preparation time 10 min Cooking time 1 hr Ingredients For 5 Person(s) Recipe Pot of water 1 pound(s) soup bone/meat 4 crushed garlic 1 pound(s) carrot 1 pound(s) pumpkin/ Pack pound(s) yellow yam, peeled FOR DUMPLING MIXTURE: 1 pound(s) flour bit of teaspoon(s) salt A cup(s) water SEASONING FOR SOUP: 1 packet(s) Soup Mix 1 stalk(s) escallion 1 thyme 1 tablespoon(s) all purpose seasoning 1 whole scotch bonnet pepper 1 teaspoon(s) salt Jamaica Beef Soup Directions In a large pot bring water to a boil. Clean and chop soup bone/meat and add to the pot along with crushed garlic. Add carrot, pumpkin, chocho and cook until the meat is tender. Peel and add yellow yam. For Dumpling Mixture: Combine flour with 1/8 tsp salt and 1/2 cup water and knead to form a smooth dough. Cover and allow to relax for ten minutes. Cut dough in about 12 pieces and shape into dumplings and add to the soup. Seasoning for Soup: Stir in Cock Soup Mix, beaten escallion, thyme, all purpose seasoning, scotch bonnet pepper, salt and pimento berries. Allow to simmer for 20-30 minutes. Enjoy! --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Preparation time 10 min Cooking time 30 min Ingredients For 4 Person(s) Recipe 2 pound(s) chicken, jointed 1/4 cup(s) White Cane Vinegar 4 cup(s) water 1/2 cup(s) soy sauce 1 cup(s) Grapefruit Juice 2 tablespoon(s) granulated sugar 1 teaspoon(s) fresh ginger, grated 1/4 cup(s) Vegetable Oil Jamaica Jerk Chicken Directions Clean and wash chicken in a mixture of Vinegar and water. Mix together soy sauce, Grapefruit Juice, sugar and ginger in a large shallow dish. Add chicken pieces to mixture, ensuring that both sides are coated. Cover and marinate in the refrigerator for several hours or overnight. Remove chicken from marinade and brush with some Vegetable Oil. Use remaining oil to brush the grill. Grill chicken for about 30 minutes, brushing with the marinade and turning frequently until brown and tender. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Ingredients 1 large cabbage 1 large onion 1 large carrot 1 sweet bell pepper 2 tbsp Olive oil Add black pepper and salt of your choice Instructions Cut the cabbage into small piece Cut the onion and bell peppers into pieces Wash the cabbage and chop the carrot into thine strips Heat the oil on medium heat then all the ingredient then serve --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Tuna and white Bean Salad Ingredients for 4 people Ingredients 2 tbsp. lemon Juice 1 tbsp. White Vinegar 1 tbsp. Olive Oil 1/3 grated lemon peel 1/3 tbsp. basil 1/3 black pepper 2 cup chopped cherry tomatoes 1/3 red onion sliced 1 butter Beans 1 Tuna drained 1/3 cheese shredded To prepare dressing together blend lemon juice with pepper Then combine tomatoes, onion, parsley, beans and tuna in a bowl. Add cheese please share and like and check my Instagram page out --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Choose your island wisely. Airfare is one of the key expenses of any Caribbean trip, and some islands are much easier — and cheaper — to get to than others. For the lowest fares from the U.S., look for destinations served by low-cost carriers such as Jet Blue Montego Bay and Barbados and Spirit Aruba. Keep in mind that more competition usually leads to lower fares; you’ll pay less to fly to Jamaica, which is served by dozens of airlines, than you will to fly to an island like Dominica, which only has a handful of connecting flights on a few airlines. Check the cost of living. Don’t just look at the cost of airfare; dig deeper to see which islands are less expensive once you’re there. The Dominican Republic. has some of the region’s lowest hotel and resort rates, while a place like St. Barth’s, known for upscale tourism, will be harder on your wallet. Keep in mind that some less developed islands that are a little harder to get to may make up for the higher airfare with lower costs for lodging and food. 3. Evaluate the exchange rate. The exchange rate can also play a role in how much you pay for your Caribbean vacation. For U.S. travelers, choosing an island where the local currency is pegged to the U.S. dollar at a fixed rate (rather than an island that uses a variable currency such as the euro) can help you better estimate your costs and avoid being penalized when the U.S. dollar weakens against other world c 4. Consider a cruise. If you’re interested in visiting more than one island, a cruise can offer excellent bang for your buck by bundling accommodations, transportation, and meals into one affordable rate. These days you can find Caribbean cruise fares for less than $100 per person, per night. If you live on the East Coast, you may even be able to drive to a nearby home-port, such as Baltimore, New York, Miami, or Charleston, and cruise all the way down to the Caribbean without even having to fly. Visit www.irietropicalbuzz.com . --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Recipe 5 pound(s) sweet Potato 3 cup(s) dark Sugar 1 cup(s) flour 1 teaspoon(s) cinnamon powder 1 packet(s) Coconut Milk Powder 5 cup(s) water 1/4 cup(s) Margarine melted 1 whole nutmeg, grated 1 teaspoon(s) salt 1 teaspoon(s) cinnamon powder 1 teaspoon(s) vanilla essence 1 tablespoon(s) white rum 1 tablespoon(s) lime juice 1 teaspoon(s) Browning optional Sweet Potato Pudding Directions Peel cut and grate sweet potatoes and place in a large mixing bowl. Add dark sugar, flour and raisins. Combine Coconut Milk Powder with water, mix well and add to the sweet potato mixture. Add melted margarine,nutmeg,salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well. Scrape mixture into a greased 10 inch baking tin. Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 - 1 3/4 hours. Note:5 pounds sweet potato will yield 12 cups when grated. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Recipe 2 cup(s) sweet potato, large diced 1 cup(s) chocho, diced 1 cup(s) carrots, julienne 1 pound(s) beetroot 1 can(s) Peas, drained 6 whole Lettuce Leaves Dressing: 1/4 cup(s) Olive Oil 1/4 cup(s) mustard 1/4 cup(s) wine vinegar 1 teaspoon(s) ginger, grated 1/4 teaspoon(s) Traditions Black Pepper 1 sprig(s) parsley, chopped Beetroot Salad Directions Peel sweet potatoes and cut into large dice; peel and cut into medium dice and cut carrots into julienne (thin strips). Boil until tender and drain immediately. Wash whole beetroot and boil in enough water to cover. Peel and cut into medium or large dice. Combine sweet potatoes, carrots and beetroot; and then drain. Combine dressing ingredients in a bowl and whisk well. Pour dressing over beetroot mixture and mix well. Arrange lettuce leaves on the base of a salad bowl and top with the beetroot mixture. Garnish with chopped parsley. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Recipe 1/4 cup(s) Margarine 2 teaspoon(s) scotch bonnet pepper, and finely chopped 2 sprig(s) thyme, chopped 3 clove(s) garlic, finely chopped 1 large onion, chopped 8 ounce(s) Rice 1 cup(s) stock* 1 can(s) Tomato Juice 8 ounce(s) shrimp, cooked 1 tablespoon(s) tomato, diced 1 can(s)  Whole Kernel Corn 2 tablespoon(s) dried parsley 1/4 cup(s) White Vinegar 2 cup(s) water 1 teaspoon(s) Traditions Fish Seasoning 1/4 ounce(s) Fish and Meat Sauce  Baked Whole Sea Fish Directions Pre-heat oven to 190°C/375°F. FOR STUFFING: In a large saucepan melt 2 Tbsp. Margarine.  Add scotch bonnet pepper, chopped thyme, garlic and onion and sauté for 1 minute. Add  Rice, stock and Tomato Juice, stir well. Cover and leave to simmer over flames for 25 minutes or until rice grains are tender. Set aside. In a large bowl place shrimp, diced tomato, parsley and cooked Rice. Combine well. FOR FISH: Clean and wash fish in a solution of vinegar and water. Make diagonal cuts on sides of fish. Season with Traditions Fish Seasoning, rub inside and outside of fish using 1 Tbsp. Margarine, then stuff fish with rice mixture. Using remainder of Margarine, grease aluminum foil, wrap stuffed fish in the prepared foil, place on a baking tray and bake for about an hour. Serve fish on a platter, drizzled with Fish and Meat Sauce. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Recipe 2 pound(s) corned pork, diced 4 tablespoon(s) Vegetable Oil or Olive Oil 1 large onion, medium diced 1 large tomato, medium diced 2 stalk(s) escallion, chopped 1 sprig(s) thyme 2 teaspoon(s)Scotch Bonnet Hot Pepper Sauce 2 dozen(s) ackees, boiled, drained 1 teaspoon(s) black pepper Ackee and Corned Pork # 2 Directions Scald corned pork in enough water to cover for about 10 minutes to reduce salt level; discard water. This process may be repeated. Boil pork in enough water to cover until it becomes tender. Drain, allow to cool, then cut into medium dice. Heat Vegetable Oil in a large skillet and use to saute onion, tomato, escallion and thyme. Add the corned pork and Scotch Bonnet Hot Pepper Sauce and mix well. Fold in the ackees and sprinkle with black pepper. To Serve: Serve with roasted breadfruit slices. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Ingredients eggs 1/2 garlic powder 1/2 salt 2 Shredded Cabbage 1/4 sliced onion tbsp vegetable oil Directions Mix eggs, garlic powder, salt, black pepper. add cabbage then place in a large skillet medium heat Cook about 3 minutes per side Please share, and like https://anchor.fm/stacey-ann-bradley/message --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message

Caribbean travel and lifestyle Blog featuring travel tips. My goal is to feature recipes from the beautiful islands. Discover Caribbean food and culture and lifestyle --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message