RAFTING ON THE RIO GRANDE

The Rio Grande is nestled in the bosom of the cool-cool hills of the Blue Mountains where it begins and is released into the open seas at St. Margaret’s Bay, Portland.

Rafting on this majestic water body is an exhilarating activity that is enjoyed by both tourists and locals alike. It allows one to relax and enjoy the exotic flora and fauna of the tropical island Jamaica.

 The beautiful hand crafted rafts are driven by experts so one can exult in the warmth of the golden rays of the sun lovingly caress one’s skin, the cool breeze off the water would whisper over the skin like a refreshing drink on a hot summer’s day while watching the mesmerizing play of the sun flirt with the dashing, iridescent water.

- By Shanieka King

 https://www.facebook.com/shaneika.king.5?fref=ts

Escovitch Fish recipe (Jamaican)

 Love Jamaican food?
Here is how to make one of Jamaica's Favourite dishes.

INGREDIENTS:
2 lbs. fish cleaned and gutted (preferably red snapper...can also use porgies or mullets)
3 onions, thinly sliced
2 tbsp. salt
1 cup cooking oil
1 Sweet Pepper
2 Tomatoes 1/4 lb. Scotch bonnet pepper, sliced (no seeds please very hot!)
1 tbsp. ground black pepper
1 cup. white vinegar


DIRECTIONS:

1. Wash and dry fish. 2. Mix salt and pepper in a small container and use it to Season the inner part of the fish.
3. Heat frying pan (preferably a heavy one) then pour oil into pan and heat very well.
4. Place fish in oil when very hot.
5. Turn on the other side is done when first side is done (will be nice, brown, and easy to turn).
6. Place fried fish in flat casserole dish.
7. Add a small amount of water to the oil left from frying the fish.
8. Pour in the onions and pepper, let it boil for about a minute, then pour in vinegar and continue boiling until onions and pepper are nice and saute (in about a minute or two).
9. Pour this gravy mixture over all fishes and serve either hot or cold.
10. optional: To add a little zing to the flavor, I like to add a little tomato ketchup to the gravy while it's being cooked and then pour it on the fish. (Try it, you may like it!)
11. enjoy!

DEHYA (Coming Soon)

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Ackee and Saltfish Recipe

Ingredients

2 dozen ackees, or 2 20oz cans ackee
1 tsp salt
1/2 lb saltfish (salted cod)
1/4 cup coconut or vegetable oil
2 medium tomatoes, chopped
1 sweet pepper (bell pepper) chopped
1 large onion, chopped or in rings
2 cloves garlic, minced
1 hot pepper, diced (optional)
1/4 tsp ground pimento (allspice) or a few whole pimento grains
black pepper

Remove ackees from pods. Clean, wash and drain. Place ackees in boiling water (enough water to cover ackees) with salt, and boil for about 15 minutes or until tender. Drain and set aside. If using canned ackees, there is no need to boil them. Simply drain off the liquid.

Wash saltfish thoroughly. Place in a pot with enough cold water to cover saltfish. Boil uncovered for 15 minutes. Throw off the water. When cool enough, separate the saltfish into small pieces, discarding skin and bones. If fish tastes too salty, wash it again.

Heat the oil over medium heat and add tomatoes, sweet pepper, onion, hot pepper, garlic and pimento. Add saltfish and ackee, and stir lightly. Heat thoroughly, especially if using canned or frozen ackees. Add black pepper to taste.

Variation: Use crispy bite sized pieces of bacon or corned pork as a substitute for, or in addition to saltfish.

You can be flexible with this ackee and saltfish recipe. Use whatever vegetables and seasonings you have on hand, that you think might go well with the two main ingredients.

Serve with boiled green bananas, dumplings (fried or boiled), roast breadfruit, bammy, bread, or even white rice. Endless possibilities!