BROWN STEW FISH

3 lbs fish fillets
2 sliced onions
3 chopped scallions
3 cloves garlic, minced
1 chopped green pepper
½ tsp ground allspice
3 tomatoes, choppedfresh thyme
2 cups water
scotch bonnet pepper to taste
salt and pepper to taste
soy sauce
½ tsp Sunrite Browning
1 tbsp lime/ lemon juice

Active: 35 mins
Makes: Serves 4

INSTRUCTIONS

1. Clean and rinse fish well with hot water and lime juice. Pat dry and marinate with desired spices (ex. salt & pepper).
2. Set aside and marinate for 3-4 hours. Heat oil in a large skillet over medium heat.
3. Add the fish to the skillet and brown on both sides. Remove the fish and carefully pour off the excess oil. Return the skillet to the stove top, reduce the heat to medium.
4. Cook onions, garlic, tomatoes, scotch bonnet, and thyme. Add remaining ingredients and stir.
5. Raise the heat to high and bring to a boil. Reduce the heat to low and add the fish.
6. Pour sauce over fish and cook until sauce is thickened.

Jerk CHICKEN

1/2 cup Sunrite Jerk sauce, divided
1 cup vertically sliced onion
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, chopped
Julienne-cut green onions
4 chicken breast halves
4 chicken thighs
1/2 cup light beer
3 tablespoons ketchup
1 tablespoon hot sauce
Cooking spray

Makes: Serves 6

INSTRUCTIONS

Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade. Prepare grill to medium-high heat. Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.

ACKEE & SALTFISH WITH FRIED BAMMY

ACKEE & SALTFISH
1 can of Sunrtie Ackee, drained
1/2 lb boneless salt cod
3 tablespoons oil
2 onions, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper
skin finely chopped up
1 small tomato, chopped
3/4 teaspoon tomato paste
1/2 sweet pepper chopped
1/8 teaspoon black pepper

BAMMY
2 Pieces of Sunrite Bammies
1 cup milk or coconut milk
½ tsp. Nutmeg
½ tsp. Ground Cinnamon
1 tsp. Vanilla Flavoring
1 cup Cooking Oil

INSTRUCTIONS:
Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.

Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper. Serve with Sunrite Bammy.

Preparing the Bammy:
Cut bammy cakes into quarters and put in a shallow pan with all ingredients, except the cooking oil. Allow bammy to soak for about thirty minutes, or even less.

Fry the pieces, on medium fire, on one side until light brown and do the same for the other side. When they are ready, remove them from the skillet or frying pan, and let them drain and cool on a paper towel.

Mango Chutney Chicken

Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hour

8 pieces of chicken, skinned, or 4 small boneless/skinless chicken breasts Juice of one lemon
4 tablespoons Sunrite Mango Chutney
2 teaspoons Sunrite Curry Sauce
2 tablespoons Dijon mustard
4 tablespoons unsalted butter, softened
1 tablespoon white wine
1 teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon freshly ground black pepper

PREP:
Preheat the oven to 350F.
Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.

In a small bowl, all remaining ingredients and stir to thoroughly combine. Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.

Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.