4 Jamaica flower recipes for surprise your guests

• Macrobiotic: Ying and Yang foods and other Basics

Published: 08/23/2013 - Updated: 12/08/2016

• Author: Nayeli Reyes

The Jamaica flower is a plant that has many uses: It can be used as a colourant for its deep red colour and it is also an interesting culinary ingredient that gives flavour to recipes like no other.

Besides this, including it in your diet can bring a variety of benefits, as the Jamaica flower aids against cardiovascular diseases, provides fibre which improves the digestive system, is an antioxidant that prevents premature ageing and is also well known for its diuretic properties. Here are a few simple recipes to incorporate it into your cooking:

Jamaica flower Enchiladas

Ingredients

For the enchiladas:

• 1 cup of Jamaica flowers
• 8-12 Corn Tortillas
• ½ White onion
• 1 Carrot
• 1/4 tsp. of Oregano
• 1 clove of garlic
• 1 Courgette (Zucchini)
• 100g of Fresh cheese
• 6 tbsp. of Vegetable oil
• 1 avocado
• 2 cups of Water
• Salt & Pepper

For the sauce:

• 1-2 Canned Chipotle
• 1/2 cup of sour cream
• 4 Tomatoes
• 1/4 cup of Chicken stock
• Salt

Preparation

For the sauce:

1. Blend the tomato with the chicken stock and chipotle.
2. Bring to the boil and add salt.
3. Remove from heat and mix with the cream; reserve.

For the enchiladas:

1. Heat the water and add the Jamaica flower, cooking for about 5-7 minutes until soft. Strain and set aside for use later.
2. Chop the carrot and zucchini into sticks or small cubes.
3. Finely chop the onion.
4. Heat three tablespoons of oil and sauté the onion, add the carrots, zucchini and then finally the Jamaica flower.
5. Cook for about 10 minutes until the vegetables are cooked and soft.
6. Season with salt, pepper and oregano.
7. Fry tortillas slightly in the remaining oil.
8. Place the filling and roll or fold, cover with chipotle sauce.
9. Serve with cream and cheese.

Jamaica Flower Pancake

Ingredients

• 1 cup of Jamaica flowers
• 1 cup of Water
• 2 cup  of Wheat flour
• 1 tsp. of Baking powder
• 1 tsp. Of Sodium Bicarbonate
• 1 tsp. of Salt
• 1/2 cup of Vegetable oil
• 1/2 cup of Brown Sugar
• 1/2 cup of Refined sugar
• 3 Eggs
• 3/4 cup of Milk
• 1 tbsp. of Vanilla
• 2 tbsp. of Lemon juice

Preparation

1. Heat water and add the Jamaica flowers, add the lemon juice, leave for 10 minutes and strain.
2. Mix dry ingredients in a bowl and sift.
3. Beat the oil and refined brown sugar, add egg piece by piece until it is all incorporated.
4. Add the flour and powders mixture gradually and intersperse with the milk, continue beating until dough is smooth.
5. Add vanilla and hydrated Jamaica flowers.
6. Pour the mixture into a greased and floured muffin pan.
7. Bake for 30-35 minutes at 180°C in a preheated oven or until an inserted toothpick in the center comes out clean.
8. Allow to cool, remove from the mold and decorate with some icing sugar if desired.

Tuna medallions with Jamaica sauce

Ingredients

For the sauce:

• 1/4 White onion
• 1/2 cup of Jamaica flowers
• 1 tbsp. of Olive oil
• 2 tsp. of Lemon juice
• 1 tbsp. of Sugar
• 1 cup of Water
• Salt
• sufficient Pepper

For the tuna:

• 4 fresh tuna medallions
• 3 tbsp. of Olive oil
• 1/2 tsp. of Paprika
• 1 clove of garlic, finely chopped
• Salt & Pepper

Preparation

For the sauce:

1. Boil the water and add the Jamaica flower, cooking for roughly 10 minutes.
2. Blend preparation and set aside.
3. Finely chop the onion and sauté in oil.
4. Add the liquefied Jamaica flower, sugar, lemon juice and season with salt and pepper.
5. Let reduce until slightly thickened.

For the fish:

1. Mix oil, salt, pepper, paprika and garlic in a bowl.
2. Marinate the medallions in this preparation for at least 20 minutes in the refrigerator.
3. Place on a plate or pan and seal the tuna for 3-5 minutes per side.
4. Serve and cover with Jamaica sauce.

Jamaica drink

Ingredients

• 1 ½ cups of Mineral water
• ½ cup of Jamaica flowers
• 1 tbsp. of Orange zest
• 1/2 tbsp. of Lemon zest
• 1 tbsp. of Fresh Ginger
• 4 tbsp. of Sugar
• 2 tbsp. of Lemon juice
• 1 cinnamon stick
• 1 cup of Water

Preparation

1. Boil the water, add the orange and lemon zest, cinnamon, sugar and warm Jamaican flower for 10 minutes over a low heat.
2. Remove the cinnamon, blend preparation and leave to cool.
3. Mix with mineral water and lemon juice.
4. Place in a metal container or a glass container.
5. Freeze for about an hour, remove and separate with a fork while cooling to form ice balls. Return to the freezer for another hour and repeat the process.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.