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Recipes
NEW!!! Jamaican Brown Stew Chicken
  • 1 Chicken or parts
  • ¾ Sliced Onion
  • ½ Cup Chopped Bell Pepper
  • 3 Stalks Green Onions (chopped)
  • ½ Cup Oil
  • 1 Cup Water
  • 1 ½ Tbsp Catsup
  • 1 tsp corn starch
  • 1Tbsp Limbo Fire
  • ¾ Cup Chopped Tomato
  • 1Tbsp Salt
  • 2Tbsp Black Pepper
  • 2 Cubes Chicken Bouillon
  • 1 tsp Garlic Powder
  • 1 ½ Tbsp Soy Sauce
  • Pinch Thyme
    • Joint chicken and cut into about 12 pieces. Wash and drain. Combine onion, tomato, bell pepper, salt, black pepper, garlic powder and Limbo Fire. Work these ingredients into the chicken, leave to marinate for about an hour in the refrigerator. Remove the vegetables and retain them. Fry the chicken in oil until golden brown on both sides. Drain off 1/3 cup of the remaining oil, then wash the frying pan. Heat this oil, add the vegetables, chicken and remaining ingredients (except corn starch). Simmer for about 10-15 minutes, stirring occasionally. To thicken, mix corn starch with 1/3 cup cold water , stir into liquid and cook for another 5 minutes.

    Sweet Fire Pork Chops
  • 4 Pork Chops
  • 1 1/2 TBsp Sweet Fire Jerk Seasoning
  • 1/2 Cup Applesauce

    Rub Sweet Fire Jerk Seasoning over chops. Place on baking sheet and cover top of chops with applesauce.

    Oven Directions: Preheat to 450 Degrees F
    Bake for 1/2 hour or until completely cooked in center of chop. Enjoy!

    Ya Mon!

    Baked Fish

  • 1 lb Fish Fillet
  • ½ tsp Limbo Fire
  • 2 tbsp margarine or butter melted
  • 1 tsp chopped green onions
  • 1 tsp lemon juice (optional)

    Heat oven to 400 Degrees F. Arrange fish in ungreased baking dish. Sprinkle with Limbo Fire. Mix margarine, green onion and lemon juice if desired. Drizzle over fish. Bake uncovered until fish flakes easily with fork, 25 to 30 minutes.

    Jamaican Baked Potatoes
    (Simple but good)

    Wash potatoes thoroughly. Rub with olive oil or vegetable oil, then jerk spice. Bake until done. You may want to sprinkle more inside the potatoe.

    		•
    African Stew
  • 2 lbs stewing beef
  • 3 tbsp oil
  • 1 cup sliced onions
  • ½ cup salted peanuts
  • 1 cup beef stock
  • 1 cup water
  • ½ tsp salt (optional)
  • ¼ tsp thyme
  • ½ tsp black pepper
  • 2 cups canned tomatoes
  • ¼ tsp Limbo Inferno (CAUTION-HOT!)

    Cut beef into 1 in. cubes. Sautee onion in the oil. Remove from the oil. Brown beef in oil, return onion to pan. Blend peanuts, stock and water for 30 seconds in a blender. Add this mixture to pan with remaining ingredients except LIMBO INFERNO. Simmer for 1 hour. Add Limbo Inferno, simmer 1 hour more until meat is tender. Serve on a bed of rice.

    Fish in Foil
    (Shellie's Favorite)

  • 1 lb fish fillet (salmon is great!)
  • ¼ cup margarine or butter melted (only necessary for dry fish like haddock)
  • ¼ tsp limbo fire or limbo seafire
  • 1 stalk green onion

    Heat oven to 450 Degrees F. Place fish on aluminum foil. Pour margarine, sprinkle with limbo Seafire or Limbo Fire, place green onion on fish. Wrap aluminum foil securely and bake for 25 to 30 minutes.

    Try adding slices of tomato too!

    • Other Suggestions

    Try Limbo Seafire with sautéed scallops or steamed fish with ginger.

    Limbo Inferno gives a great kick to BBQ sauce, chili, tortilla dips, hamburgers and salad dressings. Use cautiously though, ¼ tsp will probably be plenty for most palates! ADJUST AMOUNT TO YOUR TASTE.


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    Genuine Jamaican
    609 Barnet Center Road
    Barnet, VT 05821
    802.633.2676

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