This week Grace Kitchens is in the kitchen with an unlikely character, who is popularly known for his musical prowess, but his skills in the kitchen are not to be overlooked! Qraig Jackson of Voicemail.

Growing up with strong, resourceful women like his grandmother “Momzy” and Aunty Kay, the singer and songwriter has come to know a thing or two about that old Jamaican saying: “Tun hand mek fashion”. No matter what they had in the house at the time, these women always made the most delicious meals that he still remembers, even to this day.

Backed by the Good Food people at Grace, he’s sharing some of these Jackson family secret recipes, and a few of his own as we show you how to cook with Grace!

When we think of salt fish, we think of ackee or fritters, but Qraig showed us his take on the Jamaican household staple — Salt Fish Seasoned Rice and Curry Salt Fish with Grace Baked Beans. Sounds like a mouthful! A delicious one at that! Bursting with flavour from the eccentric combination, this is the perfect family meal. Curry is a specialty of Qraig’s. He remembers the first time he made his grandmother curry chicken and rice. He says, “that was it. She never step foot in the kitchen again after that. From then on, if it pass Grandma’s test, you know di ting loud!”

Baking seems to have become a quarantine pastime. So surely we had to share a baked goods recipe. “Baking skills courtesy of Aunty Kay!” says Qraig and using Grace’s newest product, Mighty Malt, we give to you Grace Mighty Malt Pumpkin Cake. Perfectly spiced, rich and moist, this pumpkin cake combined with the exquisite flavours of cinnamon and nutmeg to give you that true richness in flavour and texture. Trust us, this is the perfect “tan a yuh yard” dessert; you and your family won’t be able to get enough of it!

Grace Mighty Malt Pumpkin Cake

Ingredients:

½ cup Grace Mighty Malt

1 cup pumpkin, grated

½ cup Grace Brown Sugar

1 stick Anchor butter, melted

1 tbsp vanilla

2 eggs

1¼ cup all-purpose flour

½ tsp salt

½ tsp baking powder

½ tsp baking soda

½ tsp cinnamon

½ tsp nutmeg

Method:

Oven to 350°F degrees

Grease 9 x 9 inch baking pan

Whisk together Anchor butter, Grace Brown Sugar, eggs and vanilla

Add Grace Mighty Malt

Add pumpkin and whisk ingredients together

Add flour

Add nutmeg, cinnamon, salt, baking powder and baking soda

Whisk all ingredients together

Pour batter into baking pan and place in oven for 45 mins

Chef Jackson’s Tip:

Add raisins, chocolate chips, pecans or shredded coconut.

Use a tbsp of lemon zest and 2 tbsp of lemon juice for a burst of flavour.

Qraig’s Magic Seasoned Rice

Serves 3-4

Ingredients:

1 cup salt fish, boiled

3 cups Grace Jasmine Rice

1 tin Grace Mixed Vegetables

1 tin Grace Coconut Milk

1 cup of pumpkin, chopped

1½ sticks Anchor butter

½ cabbage

1 cup water

4 pegs of garlic

1 medium onion, chopped

1 stalk thyme, chopped

1 carrot, diced

1 sweet pepper, diced

1 stalk scallion, chopped

5 slices of ginger

½ Scotch bonnet pepper

Salt & pepper to taste

Method:

Steam cabbage with½ a stick of Anchor butter with salt and pepper for 7-10 minutes

Remove steamed cabbage and place in separate container

Add 1 stick of Anchor butter to original pan

Add pumpkin and chopped seasoning: thyme, onion, scallion and Scotch bonnet pepper, ginger, sweet pepper, garlic

Sauté for 3-5 minutes

Add picked salt fish

Add Grace Black Pepper

Sauté for 3 mins

Add steamed cabbage

Add Grace Coconut Milk and 1 cup of water, sauté for 3 minutes

Add cooked Jasmine Rice

Mix all ingredients together and let simmer for an additional 2-3 minutes

Chef Jackson’s Tip: Ensure to use a non-stick pan.

Curry Salt Fish with Grace Baked Beans

Serves 2

Ingredients:

1 cup boiled salt fish

1 cup Grace Coconut Milk

1 can Grace Baked Beans

1 tbsp Grace Curry Powder

1 tbsp Grace Coconut Oil

4 pegs of garlic

1 medium onion, chopped

1 stalk thyme, chopped

1 carrot, diced

1 sweet pepper, diced

1 stalk scallion, chopped

5 slices of ginger

½ Scotch bonnet pepper

4 boiled green bananas

2 boiled sweet potatoes

4 slices of boiled yam

Salt & pepper to taste

Method:

Add Grace Coconut Oil to heated pan

Add Grace Curry Powder (to burn the curry)

Add seasoning: thyme, onion, scallion and Scotch bonnet pepper, ginger, sweet pepper, garlic

Add salt fish

Add Grace Baked Beans

Add Grace Coconut Milk

Simmer for 5 minutes

Serve with boiled yam, sweet potato and green bananas

Photos: Jermaine Duncan