Recently I had the privilege of vacationing in Jamaica with my husband. We walked the beaches, observing the culture and scenery and smelling the aromas of the local culinary fair. Although we brought our own food from home, searing cold cuts and making sandwiches or grilling fresh fish that we purchased straight from the sea on our plug-in griddle, I always get inspired by my surroundings to try my hand at making food from my travels. Jamaican cuisine comes from a variety of influences from settlers from different countries, ingredients that are locally grown, and dishes that have been combined or adapted by locals to add their own flair.
Jerk chicken. The most popular dishes in Jamaica are made with jerk seasoning. Chicken, fish, and meats are marinated in a hot spice mixture including hot peppers, allspice, nutmeg, and thyme. Jerk meats are served with hot sauce over rice and peas.
Ackee. A fruit native to Jamaica and eaten for breakfast, ackee is prepared like scrambled eggs, which it resembles. It is served with salt fish made from cod and is considered the national dish.
Escovitch fish. This is a style of cooking brought to Jamaica by the Spanish Jews who lived on the island nearly 500 years ago. It is a style that uses vinegar, onions, and spices to marinate the fish before or after frying.
Patties. Very popular street food in Jamaica, patties are dough pockets filled with spiced meats or vegetables and fried to eat as a snack or light lunch.
Coco bread. Coco bread is a starchy and slightly sweet bread made with coconut milk that is cut in half and used to make sandwiches, many times with patties placed inside.
Jamaican spiced bun. A spicy bread eaten with cheese.
Rice and peas. The most popular accompaniment to any Jamaican main dish, it is a dish made with stewed rice, peas, or beans in coconut milk and spices.
Curried goat and chicken. A spicy dish that is made with curry and other seasonings, the meat is marinated, seared, and stewed for a flavorful dish served with rice. v
Escovitch Snapper
Ingredients:
4 cups fresh orange juice
1 habañero pepper
6 allspice berries
2 tsp. grated orange zest
1 tsp. white-wine vinegar
salt and freshly ground pepper to taste
½–1 tsp. honey to taste
1 cup extra-virgin olive oil
½ cup chopped basil leaves
1 cup flour
1 cup water
canola oil
2 lb. red snapper fillets with skin
1 cup pickled onions
Directions:
Put orange juice in medium saucepan and bring to a boil. Make a slit in the habañero and add it and the allspice to the orange juice. Cook until reduced to about 1 cup. Strain sauce and set aside to cool slightly. Add zest, vinegar, salt, pepper, and honey to taste.
Combine olive oil and basil in a blender and pulse for 2 minutes. Strain basil oil and season with salt and pepper.
Place flour in shallow bowl and season with salt and pepper. Add enough water to make a batter similar to a pancake batter. Let sit 5 minutes. Pour canola oil 2 inches high in medium frying pan and place over high heat. Season fish with salt and pepper and dredge lightly in flour. Dip fish in batter and fry till golden brown on both sides. Drain on paper towels, then transfer to a platter. Drizzle with vinegar sauce, basil, and oil and top with pickled onions.
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