Kingston Kafe - Logo

Authentic Jamaican Restaurant

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By guest, Aug 11 2016 03:01PM

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Kingston Kafe is one of the most top-rated, Jamaican restaurant in Fairfield County and is rated the best in Connecticut. by customers near and far.

 

Our Chef, "Sir Garfield" respectfully named by customers, has over 17 years experience in Food Preparation.  With his love and passion, of his field of expertise, this is not a chore for Sir Garfield.  He is dedicated to the care and preparation that is required of these traditional meals. Our customers eagerly anticipate the consumption of the delicious, authentic dishes he produces.

 

With extreme devotion and commitment, of this gem, the family has paved the way for Kingston Kafe to embark on its 6th year in January 2018.  We take utmost pride in providing all of our customers from diverse culture, with one of the most phenominal, exquisite and signatured taste of our beautiful Isles of the West Indies, JAMAICA.

 

4 Cups of Fresh Cranberries  

2 Cups of Brown Sugar

1/2 Cup Currants

2 Lemons

1/2 tsp. Ground Pimento(Allspice)

1 tbsp Pepper Sauce or 1 Scotch Bonnet Pepper

1. Wash and crush cranberries and set aside.

2. Grate the rind of the lemons and set aside.

3. Juice the lemons - discard the seeds from the juice & set aside.

4. Slice the Scotch Bonnet pepper thinly, and discard the seeds .

5. In saucepan, combine cranberries, sugar, currants, lemon rind and juice, ground pimento and Scotch Bonnet or pepper sauce.

6. Over medium heat, simmer for about 15 minutes, stirring occasionally.

7. Remove from heat and cool completely. Store in glass jars and keep refridgerated.

Directions

Cranberry Chutney

1 cup of coconut rundown

1 cup water

2 lbs salt mackerel

1 large onion, chopped

3 stalks scallion, chopped

3 tomatoes, chopped

1 spring of thyme

1 Scotch Bonnet pepper

Mackerel RunDown

1. Soak the mackerel in water overnight to remove the salt. If the mackerel is still very salty, boil in a pot of water for about 20 minutes.

2. Drain the mackerel and cut it into small pieces.

3. Add the mackerel to the rundown, cover and cook for about 14 minutes on medium heat.

4. Add the onion, garlic, tomatoes, scallion, scotch bonnet pepper and thyme.

5. Stir in all ingredients. Lower the heat and simmer for 10 more minutes.

 

Best served with boiled green bananas, yam, cassava, sweet potatoes and cassava dumplings.

Directions

Here are a few Jamaican recipes you might enjoy  :)

Ingredients

Ingredients

Cranberry Chutney slider2