My favorite part of traveling is getting to experience new foods, trying a dish from another country gives you a new perspective on foods. If you are a foodie like me, then you will love this blog post. There are so many good foods in Jamaica to try, here are just a few that I found to be popular while in Jamaica! Below each MUST TRY food, I have listed the recipe so that you can create your own Jamaican experience in the comfort of your own home!
Jerk Chicken or Pork
1/2 cup chopped green onions
1 Onion chopped
1/2 teaspoons dried thyme
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon black pepper
1 habanero or Scotch bonnet (very hot), or jalapeno (milder), seeded, chopped fine
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon vegetable oil
1 whole chicken, cut in sections, slashed 1/2" deep with a knife every few inches
Let's get cookin':
Combine all ingredients (except the chicken) in a food processor and process until a smooth puree forms. Put the chicken in a large bowl, and pour over the marinade. Mix the chicken pieces around to coat them completely, cover, and marinate at least 6 hours.
it's important to let the spices fully permeate the chicken before cooking, to give it a hearty and robust jerk flavor.
Remove chicken from the jerk marinade and grill over charcoal until cooked through (internal temp of 165 F). You may also broil, or roast the chicken in a hot oven (425 F), but this will produce a slightly different flavor.
3- 3 1/2 pounds goat meat (cut in chunks)
¼- ½ cup cooking oil
2 teaspoons minced garlic
1 -2 teaspoons minced ginger
1 medium onion sliced
4-5 Tablespoons Curry powder
1- teaspoon white pepper
1-2 teaspoons fresh thyme
2 green onions sliced
2-3 medium potatoes
1 Tablespoon tomato paste
1 scotch bonnet pepper
1 tablespoon Bouillon powder (optional)
Salt to taste
Let's get cookin':
1. Season goat with, salt and pepper. Set aside
2. In a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring, frequently, any browned bits off the bottom of the pot, until goat is brown.
3. Then add curry, stir for about 1-2 minutes.
4. Add the garlic, ginger, white pepper, onions, thyme, tomato paste, scallions (green onions) and scotch bonnet pepper stir for about a minute.
5. Then pour in just enough water to cover the goat and bring to a boil and let it simmer until tender (depending on the goat size and preference) about 2 hours or more, stirring the saucepan occasionally and adding more water as needed.
6. About 15-20 minutes before you remove from the stove add potatoes and bouillon powder. Continue cooking until potatoes are tender, if you want really thick curry goat let the potatoes cook even more.
7. You may adjust thickness of soup with water or stock.
Ackee and Saltfish
8 ounces salt cod
2 tablespoons neutral oil, such as canola or vegetable
2 tablespoons diced yellow onion, from 1/4 onion
2 heaping tablespoons diced bell pepper, from 1/2 bell pepper
1/2 Scotch bonnet chile, stemmed, seeded, and minced
2 garlic cloves, minced
1 small tomato, cored and diced
2 tablespoons fresh thyme leaves and tender stems, chopped
One 18–20-ounce can ackee
Kosher salt and freshly ground black pepper
Sliced avocado, for serving
Let's get cookin':
1. Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a medium bowl and cover with fresh water. Soak at room temperature for 1 hour, or cover and refrigerate overnight. Drain salt cod, discard soaking water, transfer fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes. Taste, and if the cod is still too salty—it should have a similar salinity to bacon—drain and discard cooking water, return fish to saucepan, cover with a fresh change of water, and boil for an additional 20 minutes. Once the salt cod is cooked and seasoned to your liking, drain, and flake fish into 1/2- to 1-inch pieces, discarding any bones and silvery membranes. Set aside.