Traditional Jamaican Patty Filling
1 1/2 pounds ground beef or pork2 onions, finely chopped
5 scallions, finely chopped
2 to 3 Scotch bonnet peppers, finely chopped
2 tablespoons fresh thyme leaves, chopped
2 garlic cloves
1 tablespoon ginger root, grated
2 tablespoons oil
3/4 teaspoon turmeric or Jamaican curry powder
Salt and pepper to taste
3/4 cup water
To make the filling, put the beef or pork into a bowl, and add the onions, scallions, Scotch bonnet peppers, thyme, garlic, and ginger. Mix well. Heat the oil in a dutch oven or large skillet, and cook the meat over medium high heat until it is lightly browned, about 10 minutes. Add the turmeric, salt, and pepper, and stir well. Add the water, cover the pan, and simmer the mixture for 30 minutes. The mixture should be the consistency of thick chili - wet, not runny or dry and crumbly.
Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy
