Denard Brewing

Better brewing through science.

Jamacian Gravy

Jamaican Gravy is essentially a Jamacian hot sauce. It is fiery hot but spiced, sour and sweet all at the same time.

And it has rum in it. What could be wrong with all that?
1. Find a rum bottle with a bit of rum in the bottle. Stuff this in:
-1 TBSP allspice berries
-2 cups habanero peppers, whole
-1/2 cup Sugar/honey to taste 
-6 Cloves Garlic
-2 shallots (Stuff'em Bigboy)
-20 sprigs thyme
-1/4 cup soy sauce to gravy color. 
2. Boil enough white vinegar to fill the bottle. Add while still piping hot. (Put bottle in the sink just in case).
Fill to the very top!
3. Cap tight and allow to sit in a dark place for one month. 

Good on anything! Especially the recipe below:

Jamaican Rice and "Peas" (beans)

-1 cup dried red kidney beans, soaked overnight in 3 cups of water 
-4 cups water 
-1/2 pound smoked pork hocks, tails, or bacon 
-4 cloves garlic, smashed 
-4 scallions, crushed* 
-2 sprigs fresh thyme 
-1/4 teaspoon ground allspice 
-3 teaspoons salt  
-1 1/2 cans Coconut Milk
-2 1/2 cups long grain rice, washed and drained

1. Soak beans overnight in 3 cups of water. 
2. Place the beans, along with the soaking liquid plus 4 cups of additional water into a large heavy pot or dutch oven. 
3. Add the pork hock and garlic and scallions, thyme, allspice, salt, and bring to a boil over high heat. 
4. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. 
5. Add the coconut milk. 
6. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. 
7. Allow to sit for 15 minutes before serving. 

Serve with copious amounts of Jamacian gravy. 

**It is traditional to "crush" scallions by placing them on a cutting board and lightly tapping them with the handle of a knife. 
They can then be removed before serving but still impart their wonderful flavor to the rice and peas.


by denardb on March 9, 2015, 10:33 p.m.