The Greedy Girl Cooks:All for the love of food
Within the Jamaican diaspora is a plethora of extraordinary cuisine curated by culinary experts who have fused our Jamaican flavours with international delights.
This gastronomic experience has led to the birth of infinitely palatable recipes that have been documented and shared worldwide.
Jamaica-born Chantay Campbell Neil, aka The Greedy Girl, is proud to be part of this community of food lovers and has dedicated a special part of her life to nothing else but the love of food.
Greedy Girl Cooks began in 2013 as a means of easily sharing recipes with friends and family. It has since then been transformed into a virtual recipe book with more than 400 recipes that people from around the world have been using to cook delicious meals for their families.
"What started as a hobby to document the recipes has become an integral part of my life. The experience has expanded my offerings to include recipe development, food photography and food styling for companies in the food industry," said Campbell.
The writer, recipe creator, food stylist and photographer for all things Greedy Girl Cooks, also studied in New York for several years obtaining a bachelor's degree in architecture, and master's degree in both environmental technology and Urban design.
A 33-year-old self-taught cook, she has been in the kitchen under her mother's shadow since she was 13. "Cooking has always been my hobby. I'm always ready to try new and different things to traditional recipes," said Campbell.
Keep up to date with the Greedy Girl by viewing new and exciting recipes on her Instagram @greedygirlcooks or greedygirlcooks.blogspot.com/.
We present you with authentic Greedy Girl recipes.
1/2 teaspoon Black pepper
1 teaspoon Salt
1 tablespoon oil
1 tablespoon minced Scotch bonnet pepper
1 tablespoon grated Cocoa
1/4 cup Whiskey
3 tablespoon Maple syrup
1 tablespoon shredded cocoa
Season wings with salt, black pepper, oil, scotch bonnet pepper and grated cocoa
Grill the wings over medium heat until they are fully cooked
In a saucepan mix whiskey, maple syrup and shredded cocoa until it creates a thick glaze.
Toss the chicken in the glaze until completely coated.
Serve and garnish with scallion.
If you don't have the cocoa balls you can use unsweetened cocoa powder
If you don't have scotch bonnet pepper you can use 1 teaspoon cayenne pepper
You can also use dark rum, brandy or bourbon to replace the whiskey
1 lb Shrimp (peeled and deveined tail on)
1/2 teaspoon Salt (or more to taste)
1 tablespoon Onion powder
1 cup Coconut milk
1 cup Flour
1 cup unsweetened Coconut flakes
Enough Coconut Oil to shallow fry
Season shrimp with salt and onion powder
Dip in flour and coat completely
Dip in coconut milk
Dip in coconut flakes and coat completely
Fry in coconut oil until golden brown on all sides
2 prepared pastry crusts
2 whole dry coconuts (4 cups shredded coconut)
1 1/2 cup brown sugar
1/4 teaspoon Salt
1 teaspoon Nutmeg
1 teaspoon Vanilla
1 1/2 teaspoon Cinnamon
1 teaspoon fresh grated ginger
For the coconut filling
Shred the coconut
Mix with sugar, salt, nutmeg, vanilla, cinnamon and ginger
Mix together and allow it to sit for 2 to 3 hours to allow the sugar to naturally completely dissolve into the coconut and its milk (optional)
Place the coconut mixture in a pot on extremely low heat and allow it to steam for 20 minutes stirring occasionally
Allow the mixture to completely cool to room temp to bake
Preheat the oven to 375 degrees
Roll out the bottom pie crust and place in a pie dish, cut off any excess edges.
Place in the refrigerator
Fill the bottom pie crust with fruit filling,
Do any kind of braiding or floral pattern you like with the top crust and place over the coconut filling
Beat the egg and milk together and brush the crust sprinkle with sugar and bake for an hour
After about 30 minutes I rest a piece of foil over top lightly just to prevent the top from over browning
Remove from the oven after an hour and allow to completely cool for 5 hours before slicing
This allows it to set. Overnight is best but at least 5 hours
4 Pumpkin carrot juice
10 to 12 carrots
3 to 4 cups pumpkin
1 can sweetened condensed milk
1 tablespoon nutmeg
2 teaspoon vanilla
1 teaspoon ground cinnamon
Peel the carrots and pumpkin and cut them to fit the opening of the juicer
Using a juicer extract the juice from the pumpkins and carrots
Mix together with condensed milk, nutmeg, vanilla and cinnamon
Place in the refrigerator to completely chill before serving.
If you shill the peeled pieces of carrots and pumpkins, then after its juiced the mixture will already be cold and ready to drink.