Jamaican brown cow – clarendon’s mud
Clarendon is the parish where I grew up and this is one of my favourite recipes. You can use it in so many ways. You can drink it like a smoothie or serve it as a sauce – it’s great with the Caramel-Lime chicken and other brown-down dishes.
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Ingredients
Step 1
Step 2
Ingredients
clarendon’s mud
35g (11 ⁄4oz) root ginger, roughly chopped
1 1 ⁄2 avocado pears, flesh only 1 ripe mango, flesh only
6 tbspcondensed milk
1 ⁄4 tsp ground cloves
1 ⁄3 whole nutmeg, freshly grated juice of 1 ⁄2 lime
4 tbsp coconut cream
2 tbsp rum
2 tbsp roughly chopped cashew nuts
Step 1
Put all the ingredients, except the nuts, into a blender. and whizz until completely smooth. Chill the mixture in the fridge, covered, until needed.
Step 2
Sprinkle the cashew nuts on top and, if using as a drink, serve over ice.
