Ashebre Culinary Artist Oji Jaja has tantalised our palates throughout the year, so why should we expect any less at Christmas? He’s prepared three delectable dishes that are sure to be a tasty alternative to traditional fare.

Roasted Pumpkin Cappuccino

Ingredients:

1 lb pumpkin, seeded and diced

1 small onion, diced

2 garlic cloves, diced

1 Scotch bonnet pepper

1 small carrot, diced

1 celery stick, diced

1 cinnamon stick

3 whole cloves

3 whole peppercorns

6 whole allspice berries

1 cup coconut cream

1 cup roasted breadfruit, diced

2 tbsps coconut oil

Salt to taste

Method:

In a heated saucepan add coconut oil and pumpkin. Stir periodically until pumpkin is golden brown all around.

Incorporate onion, celery, carrots and garlic and sauté until onions become translucent. In some cheesecloth tie cinnamon, cloves, peppercorn and allspice together. Cover vegetables with water and add Scotch bonnet and sachet of spices.

Bring contents to a boil and reduce heat to a simmer. Once all the vegetables are fully cooked, remove the sachet and Scotch bonnet pepper and puree remaining contents. Pass through a strainer into a clean saucepan and place on stove to simmer. Incorporate 3/4 cup of the coconut cream and cook for another 10 minutes. Season with salt and remove from the heat and serve in a large coffee mug. Heat remaining coconut cream and spoon over the top of the soup. Sprinkle with cinnamon powder, roasted breadfruit croutons and serve immediately.

Pimento-Crusted Grilled Salmon Filet

Ingredients:

6oz salmon filet

1/4 tsp pimento/allspice, ground

Sea salt to taste

Lime juice

Method:

Combine allspice and sea salt, and dust salmon

Place salmon on a charcoal grill and cook for approximately three minutes on each side

Finish with a twist of lime juice

Fire Roasted Pineapple and Corn Relish

Ingredients:

32oz roasted pineapple, diced medium

8oz roasted corn kernels

4 tbsp honey

4 tbsp lime/lemon Juice

4oz extra virgin olive oil

1 red bell pepper, diced medium

1 yellow bell pepper, diced medium

1 onion, diced medium

2 tbsps spearmint/basil, chiffonade

2 tbsps ginger, chiffonade

1 tsp Scotch bonnet pepper, chopped fine

Salt to taste

Method:

Combine all ingredients in a bowl. Rest in the refrigerator until ready for use.

Pan-Seared Gungo Peas Polenta

Ingredients:

3 cups coconut Milk

2 tsps sea salt

1 1/2 cups polenta, coarse grain

1 tsp Scotch bonnet Pepper, chopped

1 tsp thyme, chopped

1 tsp garlic, chopped

2 tbsps extra virgin coconut oil

1 cup gungo peas, cooked

1/4 cup coconut oil, for grilling or pan-searing

Method:

In a medium saucepan, over medium-high heat, bring the coconut milk and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about three to four minutes. Add the fresh chopped thyme, two tablespoons extra virgin coconut oil and the gungo peas. Continue to stir until well combined and very thick. Taste for seasoning adjustment.

Liberally brush a 10-inch cake pan on the bottom and about two-inches up the side with coconut oil. Pour in the hot polenta and with a rubber spatula, rubbed with coconut oil, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for two hours to set. (This can also be done up to one day ahead.)

Preheat a pan to medium.

When ready to grill or pan fry, remove the polenta from the pan and cut it into equal shapes or cut circles with a cookie cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan-sear until golden brown, about three minutes on each side. Arrange the polenta on a serving platter and serve hot.

Rum and Raisin Bread Pudding

Ingredients

3 cups coconut milk

3 tbsp butter

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

3/4 cup packed brown sugar

3 tbsp white rum

1/2 cup raisins

1 French baguette

4 eggs, beaten

1/4 tsp Sea salt

Method

Preheat oven to 350ûF.

In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.

Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.

Add the beaten eggs to the bread and milk mixture and stir. Pour mixture into a buttered 1 1/2-quart baking pan and bake for 50 minutes.

Remove from pan and serve warm.

Serve with coconut drops and caramelised bananas