Food
JAMAICAN page 88
lions, thyme and other spices,
then cooked slow over the coals
and smoke of pimento wood.
Escovietch Fish is another
outstanding Jamaican special-
ty. It is fresh fish, pan-fried with
a mixture of diced onions, hot
country peppers, lime juice, all-
spice, salt, pepper and vinegar.
Pepperpot Soup, similar to
spinach soup, (but the spinach
is replaced with kale), is one of
the most popular soups on the
island.
A hard dough bread called
Festival is sweet and delicious
and served throughout the
country.
Typical desserts make use of
bananas, grown in ample quan-
tities in Jamaica, but don't be
surprised to see some out-
standing chocolate desserts
such as Chocolate Truffles if you
visit the country.
Here are some recipes fea-
turing Jamaican cuisine that
can be made in accordance with
the Jewish dietary laws:
Serves 2.
JERK SEASONING FOR
CHICKEN BREASTS
Ocean Grand Hotel,
Palm Beach,
Chef Herbert Des Marias
31/2 green onions
6 Scotch Bonnets
1 white onion
1 /2 head garlic
1 /4 tbsp. nutmeg
1 /2 tbsp. cinnamon
1 /2 tbsp. allspice
1 /4 tbsp. clove
1 bay leaf
salt and white pepper to
taste
1 /8 tbsp. oregano
i/2 tbsp. thyme
1 cup mushroom soy sauce
1. Cut all vegetables rough
chop.
2. Saute until fragrant — in-
cluding spices.
3. Blend with a little olive oil.
Serves 4.
MASHED YAMS WITH A
CRISP
FESTIVAL BREAD
Sandals Montego Bay,
Executive Chef
Willie Hauter
2 lbs. yam
1 /4 lb. butter
2 tsp. salt and pepper
2 tsp. nutmeg
frying oil
Cook 1 lb. yam in water un-
til soft. Season and add the but-
ter and mash into a fine puree.
Take other 1 lb. of yam, slice
very thin and deep fry until
crisp. Place mashed yams on
plate and decorate with chips.
Serves 2
ESCOVIETCH FISH
Sandals Ocho Rios,
Executive Chef
Fred Stamm
1 lb. fillets of fish
some flour
4 oz. carrot, julienned
1 medium sweet pepper,
julienned
1 medium onion, sliced
1 small country pepper
1 tomato, cubed
3 oz. butter
1 /4 cup vinegar
1 /4 cup water
3 tbsp. ketchup
1. Season fish with salt and
pepper, dredge in flour, and
shallow fry on both sides over
medium heat.
2. Remove the fish, place in
serving dish and discard the oil
from the pan.
3. Add the butter to the same
pan and saute all the vegetables
until half cooked.
4.Add the vinegar, water and
ketchup and cook for one
minute.
5. Arrange over the fish and
serve.
Sandals Ocho Rios,
Executive Chef
Fred Stamm
/4 lb. cornmeal
8 oz. flour
3 oz. sugar
1 /2 tsp. cinnamon powder
1 /2 -tsp. nutmeg
3 /4 oz. baking powder
4 oz. butter
6 ea. egg yolks
salt for taste
3 /4 pint water
1. Combine all ingredients,
except for the water.
2. Work them well with your
hands and then gradually add
the water while mixing.
3. Mix until the dough is
smooth.
4. Deep fry and serve hot.
3
CHOCOLATE TRUFFLES
"TROPICANA"
Sandals Ocho Rios,
Executive Chef
Fred Stamm
12 oz. dark chocolate,
chopped
4 large egg yolks, beaten
lightly
'/4 cup heavy cream
1 /2 cup unsalted butter, cut
into bits and softened
2 oz. dark rum
'/2 cup coconut flakes for
coating the truffles
1.Melt the chocolate in a dou-
ble boiler, and stir until smooth.
Remove pan from heat
2. In a heavy sauce pan com-
bine the egg yolks and cream,
cook the mixture over low heat,
stirring constantly until thick-
ened (but do not let it boil). Re-
move the pan from the heat.
JAMAICAN page 92
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91