Jamaican Food

Except for snacks (hotdogs, hamburgers, pizza, nachos, etc.), all of your meals will be served buffet style. You will find many American items available. This is due to the influence of tourism. However, do not expect things to taste like they do back home. I, for example, have never found local pizza to be very good. On the other hand, Jamaican bacon (in my view) is superior in taste to any in the U.S. The ham is not as good, and sausage is more European in flavor than American.

Since we will be in a foreign country, I strongly urge you to at least sample the native cuisine and otherwise indulge yourself in the local culinary arts. The local, made from scratch, soups are usually very good.

Here are some of the more popular Jamaican dishes you will encounter:

Ackee: A fleshy, yellow part of a seed pod from a local tree. When cooked, it resembles scrambled eggs. It is boiled and then usually cooked with saltfish. Interestingly, if not properly prepared, it can be poisonous.
Bammy: Resembles breadfruit in texture and taste. Used by locals as a substitute for potatoes.
Callaloo: A distant cousin of spinach. It is served as a vegetable and often found in soups.
Cho-Cho: A member of the squash family. Served as a vegetable and often found in stews and soups.
Escorvitch Fish: Fish is one of the mainstays of Jamaican diet. This is pan-fried in a mixture of onions, peppers, lime, vinegar and allspice.
Jerk Meat: Jerk cooking started at Boston Beach, near Port Antonio and is one of the most recognizable of all Jamaican foods. In a sense, it can be thought of as similar to barbeque. Fish, chicken, port and beef are all subject to jerk sauces – which can range from mild to hot.
Pepperpot Soup: Similar to spinach soup, but the main ingredient is callaloo. It is generally spicy.
Pop-Choy: Tasty and resembles greens.
Pumpkin Soup: A thick and creamy soup made from small local squash called pumpkins. However, it does not taste like the pumpkins you are used to.
Red Pea Soup: A slightly spicy red-colored soup made from small kidney beans and pieces of ham.

A Couple of Recipes To Try

Honeyed Carrots and Green Beans

½ lb. carrots, peeled and cut lengthways
½ lb. green beans, trimmed
4 fl. oz. honey
3 sprigs fresh thyme
Salt

Peel and slice carrots, trim green beans, boil in salt water until cooked. In a saucepan, heat the honey and chopped thyme; add the vegetables and stir until all are glazed. Serves 8.

Shrimp and Pineapple Chowder

1 lb. jumbo shrimp (peeled)
8 oz. finely chopped pineapple
12 oz. shrimp stock (made from shells by boiling in water)
3 oz. chopped onion
2 oz. fresh basil
3 fl. oz. heavy cream
2 oz. butter
3 oz. finely chopped carrots
2 oz. toasted sesame seeds

Melt butter in saucepan, add the onion, carrots and shrimp. Cover with a lid and allow to sweat slowly until the vegetables are soft. Add the shrimp stock and bring to a boil. Then simmer for 20 minutes. Add chopped pineapple, cream and basil. Bring back to a boil and season to taste. Serve immediately with sesame seeds sprinkled on top.

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