Recipes

United Theological College of the West Indies

Jamaica was a British colony for many years (after being a Spanish colony), and certain British food customs, such as fruitcakes and steamed puddings at Christmas, are still followed. Over 3/4 of Jamaica’s population are descended from Africans brought over as slaves in the 17th and 18th centuries to work sugar cane plantations. The African influence is apparent in the cooking, as well. Combine these cultural ingredients with the foods that grow on a Caribbean island, and you will have an interesting cuisine to explore. The main staple dish is rice with pigeon peas or kidney beans cooked in coconut milk. The markets in Jamaica are filled with mangoes, limes, lemons, bananas, avocados, breadfruit, soursop, ackee, naseberries, eggplant (called garden egg), hot red peppers, bell peppers, tomatoes, white and sweet potatoes, dasheen (taro root), callaloo greens (taro leaves, similar in taste to spinach), pineapples, coconuts, tamarind, ginger, scallions, fresh fish and shellfish, chickens, goats, pigs...a wonderful place to shop.

Gingerbread Makes one loaf Jamaica exports ginger, along with other major exports rum, sugar, molasses, citrus fruits and pimentos. 1 teaspoon ground ginger 1 tablespoon dark brown sugar 1-1/2 cups flour 2 tablespoons molasses 1/2 cup raisins or finely chopped dried fruit 1/2 teaspoon baking soda 2 tablespoons warm milk 1 cup margarine 1 egg, beaten Preheat oven to 300F. Grease or line with waxed paper one loaf pan. Using a large bowl, sift the ground ginger with the flour. Mix in the dried fruit. Heat the margarine, sugar and molasses over low heat in a small saucepan and stir until the sugar dissolves. Stir baking soda into the warm milk. Add the egg and beat well. Make a well in the flour. Add the molasses and the egg mixtures and mix thoroughly. Pour into prepared pan and bake for app. 1 hour. Cool in pan for 15 minutes before turning out. Serve cold. Recipe from The World in Your Kitchen by Troth Wells, Second Story Press, 1993, p. 154.

Escoveitched Fish Serves 3 to 4 This is an example of Spanish influence in the cuisine. This dish is often served cold with dumplings and lemonade. Fillet and prepare: 1-1/2 pounds fish (a white fish works best). If you are using large fish, cut in 1/4-pound slices. Sprinkle fish with: 1 teaspoon black pepper 1/2 teaspoon salt Set aside. Heat in frying pan: 1/4 cup oil Place fish in smoking hot oil, frying until both sides are crisp. Remove from oil, drain, place in dish and set aside. Marinade Drain excess oil from frying pan and add to pan: 1 cup vinegar 2 medium onions, thinly sliced 1 green or red bell pepper, sliced 1/2 teaspoon whole allspice and peppercorns 1/2 teaspoon whole peppercorns 1 bay leaf 1/2 teaspoon salt Bring to a boil. Simmer a few minutes until the onion becomes tender. When cool, pour over the fish and leave to marinate at least one hour, preferably several hours. This dish can be served hot or cold. It will keep up to 3 days in the refrigerator. Recipe from Extending the table: a world community cookbook, by Joetta Handrich Schlabach, Herald, 1991, p. 235.