By John Demers
Jamaica is the mountainous Caribbean island famed for its espresso and its shorelines. yet with its abundance of homegrown materials and its many cultural affects it has built a notable delicacies all its personal. to go to the Jamaican kitchen is to find the luxurious flavors of highly spiced jerk beef, candy tropical juices, complicated curries and luxurious desserts.
This cookbook deals the island's most sensible recipes—both the normal and the new—from Jamaica's preferred cooks and eating places, together with Norma Shirley of Norma on the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill.
Authentic Recipes from Jamaica provides over 60 full-color recipes with photos shot on situation. full of life essays through foodstuff writers John DeMers and Norma Benghiat at the island's tradition and background, factors of precise components and easy-to-follow recipes make this the main whole consultant to Jamaican meals you'll find.
• Baked Plantains
• Pepper Shrimp
• Ginger Tamarind Chicken
• Spinach Salad with Breadfruit Chips
• candy Potato Pone
• Jamaican Limeade
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Extra resources for Authentic Recipes from Jamaica
Return the vegetable purée to the stock. Alternatively, use an immersion blender to purée the soup. 3 Season the soup with salt and pepper. Sprinkle each serving with the grated ginger and serve. Serves 8–10 Preparation time: 20 mins Cooking time: 2 hours 15 mins Bammie This fried bread, also from the Terra Nova, is made with ground cassava, which is available in West Indian and Hispanic markets. Oil, for greasing 11/2 lbs (750 g) cassava root or 3 cups ground cassava 1/ teaspoon salt 2 4 cups (1 liter) water 1 If using cassava root, peel and grate the cassava to make 3 cups of grated cassava.
Return the purée to the soup. Add the smoked sausage slices and prepared Spinners to the soup and heat through. Serves 6–8 Preparation time: 10 mins Cooking time: 2 hours 45 mins Curry Pumpkin A tasty vegetarian stew that is traditionally made with green-skinned West Indian pumpkin, which is similar in texture and flavor to sugar pumpkin or butternut squash. 2 1 2 1 tablespoons oil medium onion, diced tablespoons curry powder green bell pepper, deseeded and sliced 2 lbs (1 kg) peeled and cubed pumpkin or butternut squash 2 cups (500 ml) water 1 cup (250 ml) coconut milk 1 scotch bonnet or jalapeño chili, sliced (optional) 2 cups (130 g) cooked gungo or pigeon peas 1 Heat the oil in large skillet over medium heat.
Dice the okra and set aside. 2 Heat a stockpot over medium heat and sauté the salt pork for 10 minutes. Discard all but 2 tablespoons of the rendered fat, add the pork and onions, and sauté until the onions are translucent, about 5 minutes. 3 Add the kale, callaloo, and the remaining ingredients except the shrimp. Cover and simmer for 2 hours. About 5 minutes before serving, add the shrimp, if using, and cook until they turn pink. Discard the salt pork and serve. Note: If using spinach instead of callaloo, it should be added to the pot after the soup has simmered for 11/2 hours.
Authentic Recipes from Jamaica by John Demers