Nigel Thompson

Replying to @Dani x Jamaican Fried Dumplings 200g Self Raising Flour 1 tsp Sugar 1 tsp Salt 100ml Milk 2 tbsp Butter Oil for frying Add the dried ingredients to a bowl and whisk together until combined. Add in the butter and rub into the flour mixture until combined and the butter has dissolved in the flour. Gently add in the milk gradually but by bit until it forms a dough if it’s too wet and a little more flour. Knead the dough until it’s a smooth ball. Place back into the bowl cover with a damp cloth and leave for 30 minutes. Divide the dough into 8 portions. Roll the portions into round balls and then flatten them down into discs. Heat the oil to a temperature of around 150 degrees, if the oil is too hot the outside will cook and the centre will be raw. Place the dumplings into the oil be careful not to burn yourself with the oil. All to cook for two minutes before turning, then keep turning so they cook evenly. Once the dumplings are golden brown on both sides remove on drain on kitchen paper. Serve with Akee and salt fish or bacon and tomatoes. Lick you’re lips and enjoy 😋😋#jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #caribbeantiktokeurs #tiktokfood #foodtiktok #jamacianfood #jamaicatiktok🇯🇲 #frieddumplings #dumplings

Curry Chicken Dumplings 240g Plain Flour 1 tsp Baking powder 6 tbsp Curried Chicken or a filling of choice 1tsp Salt 100ml Water Oil for frying Add all the dry ingredients into a bowl and mix. Slowly add a little bit of water to the flour and mix, keep adding small amounts of water until it becomes a dough. Next using your clean hands knead the dough until it stops sticking to your hands. Add more flour if required. Once the dough is kneaded place it in the bowl and cover with a damp towel and leave to rest for about half an hour. Divide the dough into 6 equal portions and roll into balls. Now using a rolling pin roll out the dough into circles. Place your filling into the centre of the dough and then wrap the dough around making sure all sides are sealed. Heat the oil to around 140 degrees gently place the balls into the oil. After a few minutes turn the dumplings until they are golden brown all over. Remove and drain well on kitchen paper. Once drained serve, lick you’re lips and enjoy 😋😋#jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #caribbeantiktokeurs #tiktokfood #jamacianfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #foodtiktok #frieddumplings

Replying to @LJ3k8G My Jamaican Coleslaw #jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #caribbeantiktokeurs #tiktokfood #foodtiktok #jamacianfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #jamaicatiktok🇯🇲

Replying to @char Salt Fish Fritters 100g Salt Fish 2.5 cups of Self-raising flour 2 tsp Custard Powder 0.25 Red Bell Pepper 0.25 Yellow Bell Pepper 1 Spring Onion 0.5 Scotch Bonnet Pepper 1 tbsp Fresh Thyme 1 tomato 1 tsp Salt 200 ml ice cold water. Soak the salt fish overnight in cold water. Boil the fish for 10 minutes, taste and if that’s okay for you allow it to cool, if not boil in fresh water for another 10 and repeat if needed. While the fish is cooling, finely chop up the peppers, spring onion, scotch bonnet, tomato and thyme add them all to a bowl and mix. In a separate bowl add the self-raising flour, custard powder, salt and black pepper. Mix while dry. Slowly add in the water mixing until it is all combined. the batter should be thick enough and not too watery. Now add in the chopped ingredients and stir within the batter. You may need to add extra flour to thicken. Heat oil in a pan, enough to shallow fry. The oil should be hot enough but not too hot as you need to cook the fritters all the way through and not just the outside. Spoon the batter into the hot oil and cook until golden brown turning often so they cook evenly. Once cooked remove from the oil and drain on kitchen paper. It is served with a dip and coleslaw. Lick you’re lips and enjoy 😋🤣 #jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #caribbeantiktokeurs #tiktokfood #foodtiktok #jamacianfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #saltfishfritters #jamaicatiktok🇯🇲

#ad Crispy Jerk Pork Belly Bites #jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #caribbeantiktokeurs #tiktokfood #jamacianfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #foodtiktok #jerk #porkbelly #crispy

My Jerk Wings @Kitchenatics #jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #caribbeantiktokeurs #tiktokfood #jamacianfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #jerk #jerkchicken #jerkchickenwings #jerkwings #flavortown #flavor

Jamaican Beef Patties Coming Soon #beef #foodtiktok #tiktokfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #jamaican #jamaicantiktok🇯🇲viral #jamacianfood #jamaicantiktok #beefpatties #beefpatty #jamaicanbeefpatties

Fried Plantain Dumplings 1 Plantain (over-ripened) 240g Plain Flour 1 tsp Baking powder 1tsp Cinnamon powder 3 tsp Brown Sugar 1tsp Salt 25ml Water Oil for shallow frying Add all the dry ingredients into a bowl and mix. Peel the plantain cut it into small pieces and add to a blender into a paste. Add the water to the blender and blend again. Add the blended plantain into the flour mixture and mix using a wooden spatula. Next using your clean hands knead the dough until it stops sticking to your hands. Add more flour if required. Once the dough is kneaded place it in the bowl and cover with a damp towel and leave to rest for about half an hour. Divide the dough into 6 equal portions and roll into balls. Heat the oil to around 140 degrees gently place the balls into the oil and cover with a lid. After a few minutes turn the dumplings until they are golden brown all over. Remove and drain well on kitchen paper. Once drained serve, lick you’re lips and enjoy 😋😋 #jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #caribbeantiktokeurs #tiktokfood #jamacianfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #foodtiktok #dumplings #jamaicatiktok🇯🇲

Jamaican Beef Patties Paste 1 White Onion 5 Garlic Cloves 1 tsp Fresh Thyme 1 tsp Ground Pimento 1 Scotch Bonnet 1 Red Bell Pepper 10g Ginger root Filling 500g Ground Beef Mince 3 Slices White Bread 1 Beef Stock Cube 250ml Hot Water 1 tbsp Soy sauce light 1 tbsp Tomato paste 1 tsp Browning Pastry 160g Plain Flour 80g Vegetable suet 50g Grated Butter 1 tsp Baking Powder 1 tsp Jamaican Curry Powder 1 tsp Turmeric Powder 1 tsp Salt 3 tsp Sugar Ice cold water Lamination 150g Frozen Butter First, make the paste, chop up the paste ingredients and add them to a blender. Blend then set aside. Heat a large frying pan or skillet and add a tablespoon of vegetable oil and then add in minced beef, add salt and pepper and cook until the mince has browned. Remove the mince from the pan and place into a bowl. Return the pan to the heat, add in a little more oil and add in the paste mixture, cook for two minutes before returning the mince to the pan and combining. Add the soy sauce and the tomato paste to the pan mix and allow to cook on low heat. Crumble the stock cube into the hot water. Tear up the bread and add to blender, add in the beef stock and blend to a paste, add the paste into the mince, stir until combined then turn off the heat and allow to cool. Add the pastry ingredients to a large bowl and whisk until combined. Add in 50g of grated butter then rub the ingredients together to form a breadcrumb texture. Slowly add in the ice-cold water to form the pastry, add more flour if you add too much water to make the pastry dryer. Wrap the pastry in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and roll out the pastry. Fold the pastry into layers then roll out again. Grate some of the butter onto the rolled-out pastry. Fold the pastry again encasing the butter and form a layer roll again and repeat until you have four layers. Cover the pastry with plastic wrap and place into your freezer for 20 minutes. Remove the pastry from the freezer and roll out the pastry to around a 2 mm thickness. Place a bowl onto a pastry, press down and cover around the bowl to create a circular pastry round. You should be able to make 6 pastry rounds. Add a large spoonful of the beef mince to each pastry round, leaving a cm gap to the edge of each round. Brush around each pastry round with water, fold over the pastry in case the mince mixture and firm down the edges. Using a fork crimp the edges of the pastry. Add to a lined baking sheet and place into a preheated oven at 180 degrees. Cook for 30-40 minutes checking after 20 minutes due to oven performance. Remove from the oven and allow to cool. Serve, lick you’re lips and enjoy 😋😋 #beef #foodtiktok #tiktokfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #jamaican #jamacianfood #jamacianfood #jamaicantiktok #beefpatties #jamaicanbeefpatties #patties @Jamaica Valley Distributors @Kitchenatics

Replying to @TwinkyAUDHD Jamaican Mac & Cheese 200g Red Leicester Cheese 200g Mild Cheddar Cheese 200g Gouda 100g Parmesan Cheese 1 Brown Onion Finely chopped 1 Scotch Bonnet Finely Chopped 1 tsp Pimento 1 tsp Garlic Powder 1 tsp Paprika powder 1 tsp Black Pepper 1 tsp All Purpose seasoning 2 tbsp Plain Flour 650g Macaroni Pasta 410g Evaporated Milk 60ml Milk Boil the macaroni as per manufacturer instructions however, reduce the cooking time by two minutes. Once cooked drain and set aside. In a large saucepan melt the butter on low heat, and slowly whisk in the flour. Slowly pour in the evaporated milk bit by bit until all the can is used. Whisk in the cream cheese and the scotch bonnet once smooth add in the spices and mix well until combined. Add in the onions and whisk until combined. Add in the cheeses one by one ensuring the cheese has melted before adding the next cheese. Once all the cheese has melted and combined add in the cooked macaroni and stir until combined. Transfer the mixture to a large oven-proof dish. Top with grated cheese and place into a preheated oven at 180 degrees for 20 minutes. Remove from the oven and allow it to cool. Plate up serve as a side or on its own, lick you’re lips and enjoy 😋😋#tiktokfood #foodtiktok #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #jamaican #jamaicantiktok🇯🇲viral #jamacianfood #jamaicantiktok #macandcheese #macaroni #macaroniandcheese

Replying to @Tara Lea Hibbs Curry Mutton 1 kg Mutton 420g Potatoes cubed 2 carrots 1 Scotch Bonnet 5 tbsp Curry Powder Jamaican 1 tbsp Garam Masala 6 Garlic Cloves crushed 30g Ginger root Grated 1 tsp Turmeric Powder 10g Fresh Thyme 1 tsp Pimento ground 4 Spring Onions chopped 1 Small Onion diced 1 Scotch Bonnet Finely Chopped 5 tbsp Vegetable Oil 4 tbsp Lemon Juice 2 tbsp White Vinegar Put the mutton into a large bowl and add the vinegar and lemon. Wash the meat in the liquid then rinse in water and pat dry with a paper towel. Add the mutton into a dry bowl then add in all the spices along with the garlic, ginger, spring onions, scotch bonnet Thyme and massage them into the mutton, add in 2 tbsp oil and massage in, cover and allow to marinate for at least 4 hours but best overnight. Remove from the fridge and allow to reach room temperature. In a heavy-bottomed pan like a Dutch pot add in 3 tablespoons of oil and heat to low to medium heat. Add in a further tablespoon of curry powder and toast in the oil for one minute then add in the mutton. Stir the meat ensuring all the meat is coated in the oil on the cover and allow to cook for ten minutes on a low heat. Add 100- 200ml into the marinade bowl and it rinse out the bowl and add into the Dutch pot, stir cover and allow to simmer for 20-30 mins. Check the pan and stir if required add in a further 100-200ml of hot water stir cover and allow to cook for a further 30-40 mins. Add in the potatoes and carrots and a further 100-200ml of Hot Water and stir, allow to cook until the potatoes are cooked. Check the mutton a tender then serve. Serve with rice and peas, lick you’re lips and enjoy 😋😋#currymutton #jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #tiktokfood #jamacianfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #flavortown #flavor #

Replying to @Jaz Taylor Jamaican Festivals 120g Self Raising Flour 55g Cornmeal Flour 1.5 tbsp Brown Sugar Pinch of Salt Pinch of Nutmeg 1 tsp Vanilla Extract 100g Milk Add the dried ingredients to a bowl and mix until well combined. Add the vanilla extract to the mixture and bit by bit add in the milk to form a soft and sticky dough. Cover the dough with a towel and rest for 30-40 minutes. Break off a piece of dough roll into a cigar shape place on a plate and repeat with the remaining dough. Heat a pan of oil to around 150 degrees and drop in the dough. Keep turning them until golden brown all over. Remove and place on some kitchen paper to drain the oil. Serve with any Jamaican Dish, lick you’re lips and enjoy😋😋#jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #caribbeantiktokeurs #tiktokfood #foodtiktok #festival #jamaicatiktok🇯🇲 #dumplings

#ad Caribbean Coconut Chicken Curry. Marinade 1 kg Chicken thighs, leg or breast 1 tsp of Pimento seeds Crushed 1 tbsp Jamaican Curry Powder 1 tbsp Chicken Seasoning Curry 1 Brown Onion sliced 1 Bell Pepper cubed 4 Garlic Cloves sliced 20g Ginger root sliced 1 Scotch Bonnet finely chopped 3 tbsp Vegetable Oil 3tbsp Hot water 2 Scallions/spring or green onions finely sliced 10g Fresh Thyme 400g Coconut Milk 1 Large Potato Chopped into cubes Chop up the chicken into bite-sized pieces, and add to a large bowl. Add in the marinade ingredients, curry powder, chicken seasoning and crushed pimento, and rub into the chicken, leaving it to marinate for at least two hours. Heat a large pan on medium heat and add in two tablespoons of vegetable oil, while it is heating add in a tablespoon of the Jamaican curry powder and stir, once the curry powder has mixed in with the oil add in the marinated chicken and stir well browning all of the chicken pieces. Once the chicken is browned and if using breast remove it from the pan as it may dry out if overcooked. Next, add the onions and the bell peppers to the pan and cook until the onions are soft. Add the scotch bonnet scallions and thyme and cook for a further two to 3 minutes then return the chicken breast into the pan otherwise cook for a further 3 minutes. Pour in the coconut milk and cook for a further 10 minutes, stirring occasionally. Now add in the chopped potatoes and stir well, cook for a further 20 minutes or until the potatoes are soft and the sauce has thickened to a consistency that suits you. Plate up, serve with white rice or a side of your choice. Lick you’re lips and enjoy 😋😋#jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #caribbeantiktokeurs #tiktokfood #jamacianfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲

Replying to @Rumbletalk88 4 Spring Onions (green onion, scallions ) 2 Scotch Bonnet 4 Garlic Cloves 30g Root Ginger 7g Pimento Berries 1 tbsp Brown Sugar 1 tsp Black Pepper Corns 1 tsp Nutmeg 1 White Onion 1 tsp Salt 2 tsp Browning 1 tbsp Soy Sauce 1 tbsp White Vinegar 1 lime Peeled 5g Fresh Thyme Add all the ingredients into a blender and blend. Make sure you don’t over-blend as you don’t want it smooth but more chunky.#jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #caribbeantiktokeurs #tiktokfood #jamacianfood #jerk #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲

Guinness Punch#jamaican #jamaicantiktok #jamaicantiktok🇯🇲viral #tiktokfood #jamacianfood #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #caribbeantiktokeurs #foodtiktok #guinness #guinnesspunch

Jamaican Steamed Cabbage 0.5 White Cabbage 2 Carrots 1 White Onion 0.5 Red Bell Pepper 3 Spring Onions 5g Fresh Thyme 4 Garlic Cloves 0.5 Scotch Bonnet 0.5 tsp Crushed Pimento 1 tbsp Olive Oil 1 vegetable stock cube 1 tsp Black Pepper 0.25 tsp salt Shred the cabbage and carrots. Finely slice the bell pepper, onion, spring onions and garlic. Heat a large sauté pan and add a tablespoon of olive oil. Reduce the heat to medium and add in the onions, cook for a minute and then add in the garlic and cook for a further minute. Next, add in the scotch bonnet and the spring onions and cook for another minute. Add in the bell pepper, carrots and pimento and cook for two minutes. Now sprinkle in the vegetable stock cube salt and pepper and stir. Add in the shredded cabbage then cover the pan with a lid. Cook for a further 10 minutes stirring occasionally. Plate up, and serve as a side to any dish. Lick you’re lips and enjoy 😋😋#jamaicantiktok #caribbeantiktokeurs🇭🇹🇬🇾🇹🇹🇸🇷🇯🇲 #jamaicantiktok🇯🇲viral #foodtiktok #tiktokfoodies #steamedcabbage