By John Demers
Jamaica is the mountainous Caribbean island famed for its espresso and its seashores. yet with its abundance of homegrown constituents and its many cultural affects it has built a amazing food all its personal. to go to the Jamaican kitchen is to find the luxurious flavors of highly spiced jerk red meat, candy tropical juices, complicated curries and luxurious desserts.
This cookbook bargains the island's top recipes—both the normal and the new—from Jamaica's most popular 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 offers over 60 full-color recipes with images shot on place. vigorous essays by means of foodstuff writers John DeMers and Norma Benghiat at the island's tradition and heritage, factors of unique materials and easy-to-follow recipes make this the main entire 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
Rinse the fish in fresh cold water, remove any skin and bones, and break the fish into flakes with a fork. Set aside. 3 Place the flour and baking powder in a large bowl and gradually add the reserved water, stirring until thoroughly mixed. Add the fish, onion, garlic, chili, chives, salt, pepper, thyme and egg yolks to the flour mixture, stirring until combined. 4 Heat the oil in a deep skillet over medium-high heat. Beat the egg whites until stiff and fold them into the fish mixture along with the vinegar.
Season with salt and pepper, and mix well. Simmer, uncovered, until the sauce is slightly reduced, about 5 minutes. 3 Remove the bay leaf and stir in the Worcestershire sauce and Pickapeppa sauce. Add the shrimp and cook until they turn pink, about 3 minutes. Serve with rice. Serves 6 Preparation time: 20 mins Cooking time: 15 mins Fish and Shellfish 59 Fried Fish with Coconut Beer, grated coconut and callaloo make these dishes from the Terra Nova restaurant a quintessential island dish. 11/2 lbs (700 g) snapper or other white fish fillets Salt and freshly ground black pepper 2 eggs 13/4 cups (250 g) flour 3/ cup (185 ml) beer 4 1 tablespoon baking powder 3 cups (450 g) grated fresh or 21/4 cups (180 g) unsweetened dried coconut 4 tablespoons oil 1 Season the fish fillets with salt and pepper.
3 When cool enough to handle, peel the plantains and slice them into lengthwise strips or crosswise in rounds. Serve warm. Serves 4–6 Preparation time: 5 mins Cooking time: 40 mins Baked Breadfruit 8 oz (250 g) butter 1 teaspoon ground cinnamon 1/ teaspoon freshly grated nutmeg 2 or ground nutmeg 1 ripe breadfruit 1/ cup (100 g) brown sugar 2 1 Preheat the oven to 350˚F (175˚C). Melt the butter and mix in the cinnamon and nutmeg. Set aside. 2 Remove the stem and scoop out the inside of the breadfruit.