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    Authentic Recipes from Jamaica
    Authentic Recipes from Jamaica
    Authentic Recipes from Jamaica
    Ebook229 pages1 hour

    Authentic Recipes from Jamaica

    By John DeMers and Eduardo Fuss

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    About this ebook

    Cook delicious, authentic Jamaican food with this easy-to-follow Jamaican cookbook.

    Jamaica is the mountainous Caribbean island famed for its coffee and its beaches. But with its abundance of homegrown ingredients and its many cultural influences, it has developed a remarkable cuisine all its own. To visit the Jamaican kitchen is to discover the sumptuous flavors of spicy jerk pork, sweet tropical juices, complex curries and lush desserts.

    This cookbook offers the island's best recipes--both the traditional and the new--from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill.

    Authentic Recipes from Jamaica presents over 60 full-color recipes with photographs shot on location. Lively essays by food writers John DeMers and Norma Benghiat on the island's culture and history, explanations of special ingredients and easy-to-follow recipes make this the most complete guide to Jamaican cuisine you'll find.

    Jamaican recipes include:
    • Pepperpot
    • Baked Plantains
    • Pepper Shrimp
    • Ginger Tamarind Chicken
    • Spinach Salad with Breadfruit Chips
    • Sweet Potato Pone
    • Jamaican Limeade
    LanguageEnglish
    PublisherPeriplus Editions
    Release dateMar 13, 2012
    ISBN9781462905362
    Authentic Recipes from Jamaica

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      Book preview

      Authentic Recipes from Jamaica - John DeMers

      Published by Periplus Editions, with editorial offices at

      61 Tai Seng Avenue #02-12, Singapore 534167.

      Tel: (65) 6280-1330; fax (65) 6280-6290.

      Email: inquiries@periplus.com.sg

      Website:www.periplus.com

      Copyright © 2005 Periplus Editions (HK) Ltd

      All rights reserved.

      ISBN: 978-1-4629-0536-2 (ebook)

      Printed in Singapore

      Distributed by

      North America, Latin America and Europe

      Tuttle Publishing, 364 Innovation Drive

      North Clarendon, VT 05759-9436

      Tel: (802) 773-8930; fax: (802) 773-6993

      Email: info@tuttlepublishing.com

      Japan and Korea

      Tuttle Publishing, Yaekari Building 3F,

      5-4-12 Osaki, Shinagawa-Ku, Tokyo 1410032

      Tel: (03) 5437-0171; fax: (03) 5437-0755

      Email: tuttle-sales@gol.com

      Asia Pacific

      Berkeley Books Pte Ltd

      61 Tai Seng Avenue #02-12, Singapore 534167

      Tel: (65) 6280-1330; fax (65) 6280-6290

      Email: inquiries@periplus.com.sg

      All recipes were tested in the Periplus Test Kitchen.

      Illustration credits:Detail on front cover is from Two Daughters by Margaret Robson. Photo on page 11 by Mark Downey. All other photos by Eduardo Fuss. Ceramic figurines on pages 1, 2, 3 and 15 by Orville Reid. Painting of a Jamaican scene (endpaper) and painting of a Jamaican kitchen on page 25 by Fiona Godfrey.

      All photos in this book were shot on location in Jamaica. The publisher would like to thank the following hotels and restaurants and their staff who helped with this project: Terra Nova, Ciboney, Firefly, Good Hope Plantation Great House, Grand Lido Negril, Grand Lido Sans Souci, Jake's Village, Norma at the Wharfhouse and Strawberry Hill.

      Contents

      Food in Jamaica 4

      A Diversity of Cooking Styles 15

      Jamaican Coffee and Rum 18

      The Jamaican Kitchen 21

      Authentic Jamaican Ingredients 22

      Basic Recipes

      Festival 26

      Johnnycakes 26

      Pie Crust 26

      Beef Stock 26

      Chicken Stock 26

      Fish Stock 29

      Curry Powder 29

      Appetizers

      Ackee and Saltfish 30

      Stamp and Go 32

      Seafood Fritters 34

      Plantain Chips 34

      Mango Salsa 34

      Steamed Callaloo Pastries with Ackee sauce 37

      Coco Breads 38

      Soups and Stews

      Red Pea Soup with Spinners 38

      Pepperpot 41

      Gungo Pea Soup 43

      Curry Pumpkin 43

      Pumpkin Soup 44

      Bammie 44

      Oxtail and Beans 47

      Fish and Shellfish

      Run Down 48

      Baked Plantains 48

      Baked Breadfruit 48

      Scotch Bonnet Grilled Fish 50

      Pepper Shrimp 50

      Smoked Marlin Salad 53

      Brown Gravy Fish 54

      Turn Polenta 54

      Steamed Fish and Tea 56

      Roasted Red Snapper with Vegetables 59

      Spanish Town Scotch Bonnet Shrimp 59

      Fried Fish with Coconut 60

      Sautéed Callaloo 60

      Meat and Poultry

      Braised Blue Mountain Lamb 62

      Curried Goat or Lamb 65

      Beef Tenderloin with Ackee and Vegetables 66

      Garlic Lime Pork Tenderloin with Grilled Pineapple 68

      Spicy Meat Pies 68

      Sunday Roast Beef 71

      Pan-fried Yams 71

      Jerk Pork or Chicken 72

      Pickled Peppers 72

      Roasted Cornish Hens with Thyme 74

      Roasted Sweet Potatoes and Shallots 74

      Ginger Tamarind Chicken 77

      Rice and Peas 77

      Fricasseed Chicken 78

      Chicken Roti Roll-ups 81

      Red Stripe Chicken 82

      Soy Ginger Chicken 82

      Vegetables

      Four Bean Salad 85

      Vegetable Stew 85

      Spinach Salad with Breadfruit Chips 86

      Callaloo Quiche 89

      Stuffed Plantain Boats 90

      Desserts

      Plantain Tarts 93

      Crunchy Banana Bread with Peanuts 94

      Banana Fritters 94

      Tropical Fruit Mousse 96

      Sweet Potato Pone 96

      Coconut Pecan Drops 98

      Glzadas 98

      Otaheltl Apples Poached In Wine 100

      Totoes 102

      Gingerbread 102

      Rum Cake 105

      Tropical Coolers

      Tropical Fruit Smoothies 106

      Strawberry Syrup 106

      Pineapple Ginger Drink 108

      Carrot Drink 108

      Beet Drink 108

      Jamaican Limeade 108

      Tamarind Cooler 109

      Sorrel Drink 109

      Soursop Drink 109

      Caribbean Sky 110

      Mango Daiquiri 110

      Pink Lady 110

      Yellow Bird 110

      Complete list of recipes 112

      Measurements and conversions 112

      Food in Jamaica

      Beneath misty mountain peaks lies a land of infinite complexity

      Jamaica is a lush tropical place offering intense adventure amidst one of the most tangled cultures on the face of the earth. It vibrates with the rhythms of reggae, is enlivened by the spices of pepperpot and jerk, and shimmers with the bright colors of flowers and paint. To think of Jamaica is to picture an island paradise of steep, cloud-bedecked mountains and jewel-like blue lagoons—a land of holidays and relaxation. But there is much more to this island.

      Jamaica stands out among the islands of the Caribbean for several reasons, first for its sheer size: it is the third largest island in the Caribbean. With an area of more than 4,000 square miles (1,540 square kilometers), Jamaica is one of the few Caribbean islands with extensive agriculture, thus adding depth and variety to its cuisine while liberating its people from subsisting on imported foodstuffs.

      The second reason for its uniqueness is the complex ethnic makeup of its people, who came, or were brought to Jamaica because of its vast tracts of tillable soil. Today's Jamaicans are the descendants of the Amerindians, European colonists, African slaves, and those who came later—Irish Indians, Germans, Chinese, Arabs Lebanese and Syrians.

      Jamaica's cuisine is the product of this diverse cultural heritage, and its food tells the story of its people. The cuisine's unique flavors include mixtures of tanginess and burning hot chilies, the rich complexity of slowly stewed brown sauces, the spice of intense curries and the cool sweetness of its many tropical fruits. Some of the most authentic examples of the island's food are found in the most humble roadside eateries. And some of its best new fusions can be discovered in the island's hotels and restaurants, prepared by chefs who are joining traditional flavors with new ingredients.

      ABOVE: The Spanish and British exported colorful and delicious food products from Jamaica with the help of thousands of slaves brought in from West Africa, the ancestors of today's Jamaicans right: A typical island breakfast of Run Down (recipe page 48), boiled green bananas and potatoes

      This book aims to unravel Jamaica's multi-faceted culture and make it come alive for you. Whether you have visited often or never, these pages will cast light on the island's history, culture and, most of all, its cuisine. The recipes offered here run the gamut of the island's offerings—from the most humble, but tasty, fried bread to its spiciest jerk chicken.

      Perhaps by reading in these pages about Jamaica, you will begin to share the pleasures of this multilayered island paradise, which is as complicated as its stormy history and cultures, as beautiful as its rare wildlife and flowers, and as unforgettable as its easy yet knowing Caribbean smile.

      Native Caribbean soil

      From its primal beginnings, Jamaica was ripe for harvest. The fairest land ever eyes beheld, scribbled an eager new arrival in his journal. The mountains touch the sky. This visitor was hardly the last to be awestruck by Jamaica's beauty, but he was probably the first to write anything down. The year was 1494. The visitor was Christopher Columbus on his second voyage to the New World, and he had come to claim this fairest land for God, for himself, and for Spain.

      Hardly a set of eyes has settled on these mountains, waterfalls and hills that roll and dive down to the palm-fringed sand, without the beholder thinking he or she was seeing the biblical Garden of Eden. It is important, however, to understand the workings of nature and of humanity that have shaped Jamaica. Known to Jamaica's first residents, the Arawaks, as Xaymaca (land of wood and water), the island was just that before the arrival of Europeans. It featured the two elements in its name— both important to the Arawaks and anyone else hoping to settle here—but little else except a tangle of mangroves. For all the human suffering they brought, the Spanish and British also covered the island with colorful, edible vegetation. The tropical fruits and flowers of this beautiful island are transplants from places such as India, China and Malaysia. Still, nature has been bounteous, offering its many colonists fertile fields in addition to beauty and other resources. The colonizers visited many other Caribbean islands, leaving most of them as spits of sand dotted with a few palm

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