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Jamaican Recipes
 JAMAICAN FRIED JERK FISH RECIPE  JAMAICAN COCONUT DROPS RECIPE
 TRADITIONAL JAMAICAN RUNDOWN RECIPE  JAMAICAN ACKEE AND SALTFISH RECIPE
 JAMAICAN STEAMED CALLALOO  JAMAICAN COCONUT FILLING FOR GIZZADA
 JAMAICAN ESCOVEITCH FISH RECIPE  JAMAICAN VEGATABLE RUNDOWN
 SIMPLE RICE AND PEAS RECIPE  JAMAICAN MACHEREL RUNDOWN
 CURRY SHRIMP RECIPE  OXTAIL RECIPE
 CURRY FISH RECIPE  BEEF PATTY RECIPE
 JAMAICAN PEPPER POT SOUP RECIPE  JAMAICAN CURRY CHICKEN RECIPE

 

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JAMAICAN COCONUT FILLING FOR GIZZADAS RECIPE

Ingredients:

I cup chopped ginger
2 cups of brown sugar
3 cups firmly packed coconut residue from the traditional Jamaican coconut rundown recipe or 3 cups of freshly chopped coconuts
3 cups of water

Process
Chop a quarter of a pound of pealed fresh ginger cut into small pieces in a blender using the chop setting. Use only enough water to make the blender operate smoothly. In a large uncovered cooking pot mix one cup of this chopped ginger and water, 2 cups of brown sugar, 3 cups of firmly packed coconut and 3 cups of water. Bring to a rapid boil and reduce the flame to medium to high. Allow the mixture to cook until it thickens. Use a large spoon to continuously turn the mixture to prevent it from burning. Unlike, the recipe for coconut drops you want the mixture to be well cooked but you want to stop just before it caramelizes. Spoon onto the gizzada pastry shells or spread onto a pastry roll. Bake the gizzada or pastry roll. Serve when cooled.

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