Are you craving a delectable and nutritious meal this Easter season? Do you want quick and simple recipes to make the perfect Easter meal? Then get your apron ready as Our Today take you on a culinary journey that is guaranteed to satisfy every taste bud.

Traditionally, the Easter season is a period for Jamaicans to give up red meat and alcoholic beverages similar to the selfless act of Jesus Christ who gave up his life for the sins of others.

During this period, many people resort to savoury fish dishes, served with a side of bammy or festival.

Escovitch fish

Escovitch fish is a popular dish enjoyed by many Jamaicans during the Easter season. This dish is quick and very easy to make.

Ingredients (Grace Foods):

• 2 pound(s) Snapper Fish
• 1/4 cup(s) Grace White Vinegar
• 4 cup(s) water
• 1 teaspoon(s) salt
• 1 teaspoon(s) black pepper
• 2 clove(s) garlic, crushed
• 1 cup(s) Grace Vegetable Oil

Directions:

• Clean fish in a mixture of vinegar and water; pat dry with absorbent paper. Combine salt and black pepper and use to season the fish. Cover and allow to marinate.
• Heat skillet over medium flame and add vegetable oil. Add crushed garlic and fry to release flavour. Add fish and fry until lightly browned on both sides; drain on absorbent paper.
• Arrange on a serving platter and drizzle with Escoveitched Sauce.

Jamaican Bammy

The Jamaican bammy is a traditional cassava dish enjoyed by many people all year round. Not many people have mastered the skill to make the perfect Jamaican bammy.

But not to worry, the following recipe will place you on the right track to prepare a scrumptious Jamaican bammy.

Ingredients (Grace Foods):

• 2 pound(s) cassava
• 1 teaspoon(s) salt

Directions:

• Peel and grate cassava.  Place it in a muslin cloth, wring it out and discard the juice.
• Add salt to the cassava flour and mix it together.
• Heat bammy griddle or fry pan over moderate heat.  Place about 1 cup of the mixture in a bammy ring on the heated griddle, if not, place it on a greased shallow baking or fry pan.  Press down on the mixture to flatten.  A regular bammy should be at least (6″) or 15 cm in diameter, or made according to the desired size.
• When the edges shrink slightly from the side of the pan, turn over and cook the other side.  Each bammy should cook in 10 minutes.
• Repeat the process until all the bammies are made.  Bammies may be stored in a cool dry place or frozen until needed.

Jamaican festivals

Another great side to add to the dinner table this Easter is a serving of traditional Jamaican festivals. Here is a quick recipe to get you started!

Ingredients (Grace Foods):

• 4 ounce(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 8 ounce(s) cornmeal
• 2 ounce(s) sugar
• 2 teaspoon(s) nutmeg, grated
• 1 teaspoon(s) salt
• 2 tablespoon(s) margarine
• 1 teaspoon(s) lime juice
• 1 cup(s) water
• 1 cup(s) vegetable Oil

Directions:

• In a large bowl sift flour, baking powder and cornmeal.
•  Add sugar, nutmeg, salt, margarine and lime juice.
• Gradually add water, just enough to bind the mixture to a manageable dough.
• Leave to relax for two minutes.
• Heat vegetable oil in a large frying pan, shape dough into fingers and fry until golden brown.
• Drain on absorbent paper.

Jamaican Easter Bun

Did someone say, Easter Bun? Oh yes, how can we forget the traditional Jamaican Easter bun that leaves every member of the family smiling with every bite?

Ingredient (Grace Foods):

• 2 ounce(s) margarine
• 1 bottle(s) stout
• 1/2 cup(s) wine
• 1 teaspoon(s) vanilla
• 1/2 tablespoon(s) browning
• 1 tablespoon(s) guava jam
• 1 medium egg (optional)
• 8 ounce(s) dark sugar
• 1 pound(s) counter flour
• 1 teaspoon(s) nutmeg
• 1/4 teaspoon(s) salt
• 1 teaspoon(s) cinnamon powder
• 1 tablespoon(s) baking powder
• 1 tablespoon(s) mixed spice
• 1/4 pound(s) mixed peel, chopped
• 1/4 pound(s) raisins, soaked

Directions:

• Melt margarine and allow to cool, then add stout, wine, vanilla, browning, guava jam and beaten egg (if used).
• Stir in the sugar and mix until all the granules are dissolved.
• Mix together all the dry ingredients then add the chopped mixed peel and raisins.
• Combine the liquid mixture with dry ingredients and mix well.
• Scrape the batter into a greased loaf pan 12″x4″x3″.
• Bake in a preheated oven at 180°C/350°F or until a skewer inserted comes out clean.
• Cool on a cooling rack.
• To Glaze: Combine 2 tablespoons honey with two tablespoons water and bring to a boil; remove from flame and use a pastry brush to apply it over the surface of the bun.

Potato Salad

Another great dish to add to your menu this season is a serving side of creamy potato salad. Here is a quick and easy recipe from Grace Foods that can get you started on the perfect mackerel run dung for the family.

Ingredients (Grace Foods):

• 4 pound(s) Irish potatoes, large diced, boiled, drained
• 1 cup(s) carrots, medium diced and boiled
• 1 cup(s) string beans, boiled
• 1 can(s) whole Kernel Corn, drained
• 1/2 cup(s) green sweet pepper, diced
• 1/2 cup(s) red sweet pepper, diced
• 1/2 cup(s) yellow sweet pepper, diced
• 1/2 cup(s) scotch bonnet pepper, chopped
• 1 medium onion, chopped
• 1/4 cup(s) parsley, chopped
• 1/4 cup(s) vinegar
• 1 tablespoon(s) dark sugar
• 1 cup(s) mayonnaise
• 2 can(s) mackerel in Brine, drained
• 1/4 cup(s) raisins, soaked
• 1/4 cup(s) peanuts
• 6 large lettuce leaves
• 1 small tomato, cut into wedges

Directions:

• In a large bowl, combine Irish potatoes, carrots, string beans, whole Kernel Corn, 1/4 cup green, 1/4 cup red and 1/4 cup yellow sweet peppers and mix well.
• In another bowl, make the salad dressing by combining scotch bonnet pepper, onion, parsley, Grace Vinegar, sugar and mayonnaise. Mix well and set aside.
• Flake the mackerel and add to the potato mixture.
• Add raisins and peanuts to the mixture.
• Pour dressing onto the potato mixture and mix well.
• Arrange lettuce leaves on the base of a salad bowl, then scrape on the potato salad.
• Garnish with remaining red, green and yellow sweet peppers and tomato wedges.

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