Easter recipes: Bun, Jerk pork and Easter eggs

Jamaican Jerk Pork

Jamaican Easter Bun  

For Jamaicans, and other Caribbean folks, Easter isn’t Easter without the traditional Easter Bun and cheese. Over the next few days, the shelves of Caribbean bakeries and groceries in South Florida, will be laden with varieties of buns. But some people may want to bake their own Easter bun. For these people, here is a recipe to follow.


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3½ cups flour

1½ cups sugar

4 tsp. Baking powder

1 cup stout or beer

1 egg (beaten)

2 tblsp. spoon melted butter or margarine

2 tsps. vanilla

1 cup cherries

1 cup raisins, mixed peel, cherries*

½ tsp. ground allspice

Pinch of salt

1 tblsp. spoon nutmeg

½ tblsp. spoon cinnamon

½ tblsp. spoon rose water

½ tblsp. spoon anise extract


In a large mixing bowl, mix together flour, salt, baking powder, spices and sugar.  Mix thoroughly and add fruit. Make a well in the center of the mixture and add melted butter and beaten egg.  

Mix again until like coarse bread crumbs.  

Make another well in center of mixture and add beer or stout.  Mix the whole thoroughly and turn into well-greased baking pans.  Bake for 1¼ hours at 300 ° F. Makes two meatloaf pans.

If desired, press a few whole cherries into the top of each bun.

* One cup total. Combine fruit as desired.



5 lb. Pork Shoulder (ask your butcher to cut into medallions or cubes)

5 tsp. Salt (season salt)

5 Garlic Cloves (minced)

4 sprigs Fresh Thyme

10 Whole Pimento (allspice berries)

1 tbsp. Burnt Sugar

1 cup Jerk Marinade (see recipe below)

Wash pork in cold water then drain. Rub in the season salt, minced garlic and jerk marinade (see marinade recipe below). Add the burnt sugar and rub in to give a rich dark hue. Let marinate overnight or for at least two hours with the thyme and pimento then cook on the barbeque grill or in your oven at 400º F for about 30 minutes then lower the temperature to 275º F until done. Serve with Mango Salsa and Rice-N-Peas. Enjoy!!!

Source: www.Sams247.com

Caribbean Easter Egg Dye Recipe

12 large Eggs

8 cups Boiling Water

1/4 head Red Cabbage

1 teaspoon Vinegar


  1. Place eggs in a single layer in the bottom of the pot.

Add water, vinegar and cabbage.

2, Bring to a boil and reduce heat. Simmer for 15 minutes. Remove eggs from pot and place in large bowl.

  1. Strain liquid through a coffee strainer and pour strained liquid into bowl with eggs.

4.Cover and refrigerate overnight for deeper color.

5.Remove from liquid and keep refrigerated.

Source: www.Foodfanatic.com



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