Sieve the flour in to a bowl and stir in the cornmeal, salt, sugar and baking powder
Add the teaspoon of vanilla to the cup of water
Add a small amount of water in to the mixture, work the water in to the mixture with your fingertips.
Keep adding small amounts of water to the mixture, when half of the cup has been added the mixture should resemble breadcrumbs.
Keep adding water until the mixture becomes a firm dough which is only slightly sticky (you should not need to add the whole cup)
If the mixture gets too sticky to work with, add more flour
Cover the mixture and leave to stand for half an hour
Divide the mixture in to eight portions
Knead each portion and roll it in to a small sausage shape
Cover each festival in a mixture of flour and cornmeal
Deep fry until golden brown – this should take about half an hour.

Perfect with jerk pork

In a small, heavy saucepan heat the oil until hot over medium-high heat; add the peppers, reduce the heat to low add pimento pepper puree and cook uncovered, stirring occasionally, until peppers turn a dark brown color. Remove from heat and add the cumin and salt, mixing well.
Pour the oil through a strainer lined with a paper towel or a paper coffee filter into a bowl. Discard the solids. Transfer the oil to a small, sterilized jar and cover with a lid. Store in the refrigerator for up to 6 months. This oil can be used to prepare a variety of meats but it goes especially well with seafood.

Line an 8-in. square pan with foil and coat the foil with cooking spray; set aside.
In a heavy saucepan over medium heat, bring the sugar, heavy cream and butter to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in chocolate chips until smooth. Stir in the marshmallow creme, pecans, cocoa powder and vanilla. Pour into prepared pan. Refrigerate for 1 hour or until firm.
Lift fudge out of pan and remove foil; cut into 1-in squares. Store in an airtight container in the refrigerator. Yield: 3 pounds (64 pieces).

Chocolate delight

½ cup strong coconut milk

4 heaped tbsps granulated sugar

Dash cinnamon

Dash vanilla

Combine all ingredients and use as directed above

from the island of wood and water

Thai Rice Pudding Prep
place ingredients in pot put on low flame whisking constantly cook for 45 minutes

delicious

Method
Pour Coconut Milk, regular or lite, into a saucepan. Over a high heat, whisk in Red Curry Paste. Add a dash of Fish Sauce or salt to taste.
Bring to a boil stirring frequently. Reduce heat and cook 3-4 minutes or until thickened.
Note: Tightly wrap remaining curry paste and reseal in original packet. Refrigerate up to 3 months.

Chicken in red curry sauce

2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper

1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger

1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
2 cups beer preferable red strip
Preparation
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Cut the chicken up in to 4 pieces.
Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the chicken in the fridge to marinade overnight.

Perfect Jamaican lunch

Use a tong (or something similar) to hold the chicken in place whilst chopping.
Serve with festival and salad or rice and peas or bread and the jerk sauce left over for dipping.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 2,300 times in 2011. If it were a cable car, it would take about 38 trips to carry that many people.

Click here to see the complete report.