Food
Nutrition
Some of our favorite memories are tied to the tastes and smells of a shared meal.
For mission volunteers who have spent time with Mustard Seed Communities, the flavors of Jamaica and the Dominican Republic may bring back memories of meals shared around the mission house table, laughter with residents, and the warmth of the communities they came to know and love.
Providing nourishing meals for MSC’s 700 residents is a community effort, made possible by the people who prepare the food and the local farms that help grow it. Whether you call it rice and peas or rice and beans, every dish is a reminder of the care and collaboration that bring people together.
Now, you can bring a little of that experience into your own kitchen! Enjoy some plantain fritters, rice and peas, and vegetable salad with friends and family to bring back all the memories.
Dinner with Mustard Seed Communities
Try these recipes from MSC Jamaica and Dominican Republic, and enjoy a taste of the Caribbean wherever you call home.
01
Jamaican Plantain Fritters
A golden, lightly sweet Jamaican favorite
A beloved Jamaican favorite, plantain fritters are a delicious way to enjoy ripe plantains. Mashed and mixed with flour, cinnamon, nutmeg, and vanilla, the plantains become soft, golden fritters with a hint of sweetness. Enjoy them as part of breakfast or as a simple afternoon snack, just as the kitchen at MSC Jamaica might serve them.
Ingredients
- 1 very ripe plantain
- ½ cup all-purpose flour
- 2 tablespoons sugar
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup water
- Cooking oil, for frying
Instructions
- Peel the plantain, cut it into small slices in a bowl, and crush it using a fork or a masher. It is best to use an overripe plantain. The riper the plantain, the sweeter it is and the easier it is to crush.
- Add the other ingredients except for the cooking oil. Mix until you get a soft paste, similar to pancake batter but not as runny.
- Add cooking oil to a frying pan over medium heat. The oil should not cover the fritters. When the oil is hot, scoop portions of batter with a tablespoon and add them to the oil.
- Fry until golden brown on both sides and cooked on the inside. You may have to turn the heat down once you add the plantain batter to prevent the fritters from burning before cooking.
Kitchen tip: The riper the plantain, the sweeter your fritters will be!
02
Jamaican Rice & Peas
A hearty staple with coconut milk and fresh herbs
No visit to Jamaica is complete without a taste of rice and peas! A staple of Jamaican cooking, this flavorful dish brings together rice, kidney beans, creamy coconut milk, and fresh herbs, with a whole Scotch bonnet pepper to warm up your day. At MSC Jamaica, it is a delicious and hearty accompaniment to home-cooked meals from Sophie’s Place to Blessed Assurance.
Ingredients
- 4 lbs white or brown rice
- ¼ lb scallion and thyme
- Pimiento
- 2 sachets coconut milk
- 4 tablespoons margarine
- 1 lb red peas (kidney beans)
- 1 large whole country pepper (Scotch bonnet)
- Salt, to taste
Instructions
- Wash the red peas (kidney beans) thoroughly.
- Wash the rice until the water runs clear.
- Pressure-cook the peas for 45 minutes, or until suitably soft.
- Transfer the peas to a larger pot for boiling.
- Add the coconut milk and all the other ingredients. Bring to a boil and cook for 10 minutes.
- Drain the water from the rice and add the rice to the pot of peas.
- Add the whole country pepper.
- Leave to simmer until the water recedes, then reduce the heat until the rice is cooked.
Kitchen tip: Keep the Scotch bonnet pepper whole for flavor, and avoid breaking it open if you prefer a milder dish.
03
Hogar Immanuel Vegetable Salad
A fresh, colorful lunchtime favorite
Fresh, simple, and full of color, this vegetable salad is a lunchtime favorite at Hogar Immanuel. It is the perfect refreshing complement to the kitchen’s fish, rice, and plantains, enjoyed by residents and volunteers alike.
Ingredients
- 2 lbs carrots
- 3 lbs potatoes
- 4 tomatoes
- Vegetable oil
- White vinegar
- 2 onions
- Salt, to taste
Instructions
- Wash, peel, and cut the carrots and potatoes into small pieces. Boil until tender.
- Add salt to taste.
- Peel and wash the onions, then dice them and add the vinegar.
- Heat the vegetable oil and cook the onion until translucent.
- Add the onion mixture to the cooked vegetables and mix gently.
- Decorate with sliced tomatoes. If preferred, place the mixture in a serving bowl and add the dressing when serving.
Food has a special way of bringing people together, connecting us to the places and people we hold dear.
We hope these recipes bring back fond memories of your time with Mustard Seed Communities, from sharing meals around the mission house table to the conversations, laughter, and friendships that made your experience so meaningful.
At MSC, providing nourishing meals is an important part of our commitment to excellent, attentive care. By growing fresh produce and raising food on our farms, we help ensure residents have access to nutritious meals while building more sustainable homes and communities.
Learn more about how MSC’s farms nourish our residents and support our mission >>>
As you prepare these dishes at home, may they offer a taste of Jamaica and the Dominican Republic and remind you of the mission that unites us: building communities where every person is known, loved, and cared for with dignity. From our MSC family to yours, happy cooking!
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