Food of Jamaica: Authentic Recipes from the Jewel of the Caribbean (Food of the World Cookbooks)

Food of Jamaica: Authentic Recipes from the Jewel of the Caribbean (Food of the World Cookbooks)

John DeMers

Language: English

Pages: 132

ISBN: 9625932283

Format: PDF / Kindle (mobi) / ePub


"The Food of Jamaica" offers the best food that the traditional Jamaican kitchen and the island's best-known chefs have to offer. Beautifully illustrated, the title includes over 70 recipes from well-known restaurants like Grand Lido Negril, Norma's, and Good Hope, as well as the curries, jerk sauces, and luscious fruit drinks and desserts for which Jamaica is famous.

 

 

 

 

 

 

 

 

 

 

 

 

of the British Empire, flowering and fruit trees were brought from Asia, the Pacific and Africa; evergreens came from Canada to turn the cool slopes green; and roses and nasturtiums came from England. The ackee, which is so popular for breakfast, came from West Africa on the slave ships. Breadfruit was first brought from Tahiti by no less a figure than Captain Bligh of the Bounty. Sugar cane, bananas and citrus fruits were introduced by the Europeans. A late nineteenth-century print of Muirton

remaining dough pieces, greasing the skillet as necessary. Serves 6. OXTAIL AND BEANS Norma Shirley, Nonna at the Wharfhouse The combination of broad beans (also called fava beans) and spinners makes this a super-hearty recipe with that extraordinary country flavor that Jamaican foods tend to possess. You can substitute beef or veal shanks if oxtail is hard to find. 2 pounds oxtail, jointed � cup vegetable oil 5 cups water 2 medium tomatoes, chopped 2 medium onions, chopped 3 garlic

toothpicks. Using a steamer, steam the fillets over the simmering stock until the fish flakes easily when tested with a fork, about 10 minutes. Remove the fish from the steamer and cover to keep warm. Drop the remaining vegetables into the fish tea to warm them. Slice the fillets into rounds and serve with fish tea and vegetables. Serves 8. ROASTED RED SNAPPER & SHRIMP SPANISH TOWN Winsome Warren, Jake’s ROASTED RED SNAPPER 4 (1½-pound) red snappers � cup lime juice Salt and freshly

migraine. Most people are black, or some shade of brown, but many have undertones of Chinese, East Indian, Middle Eastern (known on the island as Syrian, no matter their origin) and European. Five centuries after Columbus, the rainbow of natural colors in Jamaica’s landscape is still vibrant. And there is no better metaphor than this rainbow for the mix of Jamaica’s cultures. With its tension and its tolerance, this island is truly one of the globe’s most fascinating ethnic environments. Devon

tablespoons vegetable oil 2 large onions, chopped 2 cups Chicken Stock (page 39) or water 1 tablespoon Pickapeppa sauce 1½ tablespoons tomato catsup � pound potatoes, peeled and chopped � pound carrots, peeled and chopped 1 medium cho-cho, cleaned and chopped Season the chicken with the salt, sugar, peppers, garlic, scallions and thyme. Heat the oil in a Dutch oven over medium heat and brown the chicken on both sides. Add the onions and saute until they are lightly browned. Add the stock

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