JAMAICAN CURRIED GOAT REVIEW & RECIPE

We received some more love and support for our Jamaican products and free recipes that all our customers have access too ,from non other than The Foodologist, George Ujvary. George is an award winning food producer and food industry advocate based in Adelaide. His views are highly regarded Australia wide and we thank you for your honest experience of The Ja Joint brand. Here is our recipe, our products, his experience and in his words. Thanks George look foward to meeting you soon…

Carly x

http://www.foodologist.com/jamaican-goat-curry/

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SPICY SAVORY PANCAKES

We go through a vast amount of fruit and veg eat week as we only eat meat twice a week. We often feel like a non meat eating lunch/dinner and we always want something that’s filling, healthy and quick. This is a staple in our house cause it ticks all the boxes and at the same time tastes amazing.  Our spicy savory pancakes that still manages to have a hint of Jamaican (being the habanero chilli we use in the mixture).
Enjoy our recipe and we hope it becomes a staple in your house too.
Carly x
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STICKY & SIMPLE BBQ RIBS RECIPE

We played around this weekend trying to get awesome slow cooked ribs that had maximum flavour and hardly any effort without tasting fake and overly sweet. We have been saying for some time that although our Jamaican BBQ Sauce is used mostly as a table sauce or condiment, it was also make a wicked marinade for ribs and wings.

And guess what they were pretty damn good. So here is another easy  use and recipe that you can try at home using our Jamaican BBQ Sauce.

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JERKING MEATS…THE JA JOINT WAY

We created our Jamaican seasonings & sauces to make your life easier when cooking. Our bases and sauces have been tested and perfected for three years to give you the most authentic Jamaican flavour without the effort.

You can jerk any meat, the jerk seasoning is mostly used on chicken, pork, seafood, and lamb in Jamaica. Just ensure the protein you use has the skin on and preferably on the bone. You can use our Jamaican Jerk Rub as a dry mixture which is more traditional, however the western palate is better suited to a wet marinade, which also gives a golden crispy skin to the meat, which is yummy.

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