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 THIS YEAR, DON'T GAIN WEIGHT. GAIN CONTROL. Every year we make New Year's resolutions. But some of them aren't new at all. They were on last year's list, too. Especially the ones about losing weight. Now it's become a serious problem. 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