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Jamaican Sweet Potato with Curry Dip Recipe

Jamaican Sweet Potato Fries with Jamaican Curry Dip
Jamaican curry dip 
2/3 cup mayonnaise 
1/3 cup sour cream 
2 to 3 teaspoons Jamaica curry powder 
1 teaspoon ground Jamaica ginger 
1/2 teaspoon turmeric powder 
1/2 teaspoon chili powder 
1/2 teaspoon sweet Jamaica paprika 
1/4 teaspoon salt 
Jamaica sweet potato sticks 
3 medium Jamaican sweet potatoes, about 1 pounds 
oil for deep frying 
freshly ground Jamaica black pepper
Using a large sharp knife cut Jamaican sweet potatoes into strips 3 inches long and about inch thick. Pat dry with paper towels. 
In a deep medium saucepan, heat the oil over high heat to about 370. 
Deep-fry the sweet potato sticks in batches until golden brown, about 4 minutes. With slotted spoon or basket, transfer the sweet potato sticks to a paper towel-lined baking sheet. 
Keep the sticks warm in warming drawer or oven while frying the remaining sweet potato sticks. Sprinkle with the salt and pepper. Serve warm with the Jamaican curry dip. 
Make the dip: In a small bowl combine the mayonnaise and sour cream. Stir in the Jamaican curry powder, Jamaican ginger, turmeric, chili powder, Jamaican paprika, and salt. Cover and refrigerate for at least 1 hour. 

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