A TASTE OF THE CARIBBEAN
Chef Dudley Newbery travels to Jamaica with teacher and presenter Beverley Lennon to cook up a feast of local cuisine on the Caribbean island.
ABOUT JAMIACAN FOOD
KEY INGEDIENTS IN JAMAICAN AND CARIBBEAN FOOD
Below is an extensive list of ingredients and dishes that are integral to the identity of Jamaican and Caribbean cooking. Some items you might recognise but, in the main, the majority will be as unfamiliar to you in the way that they are familiar to the West Indians.
A-B C-D E-J L-P R-S T-Y
Callaloo - Spinach-like vegetable. Referred to as Chinese spinach or Indian kale. Usually steamed and served with saltfish or made into a soup.
Calabaza - The West Indian Pumpkin that is akin to butternut squash in flavour. Used as the base for pumpkin soups, stews, vegetable dishes, bread and desserts.
Carambola - This is usually referred to as the star-fruit due to its shape after it has been cut. Crisp and juicy, it is used in salads, desserts, and drinks and with seafood
Cassareep Juice - Used as a seasoning and made from grated and boiled yucca, brown sugar, cinnamon and cloves.
Ceviche - A seafood dish cooked in juices of citrus fruits and seasoned with onions and fresh herbs.
Chayote/Cho Cho - Also known as Christophene. Usually used in salads or as a vegetable in a wide variety of other dishes. Chayote is a type of squash or melon.
Chocolate - The Spanish brought chocolate to the Caribbean and it naturally proved to be most popular. A bittersweet chocolate mixture is a firm favourite usually roasted and ground and made into solid bars.
Chutney - A combination of tropical fruits and vegetables that have been cooked and flavoured with fruit, sweet peppers, spices and so on. Brought to the Caribbean by the Indians.
Cilantro - Used in Jamaica and the rest of the Caribbean in salads, dressings, sauces, seafood dishes, stews and so on. Also referred to as coriander or Chinese/Mexican parsley.
Clove - This spice is sweet and pungent. Clove trees can grow up to 30 feet in height and are found in the Caribbean.
Coconut - Native to Malaysia but now grow abundantly in the Caribbean and is a trademark of tropical climes. Utilised in savoury dishes, desserts and drinks.
Coconut Water - A drink made by passing grated coconut meat and boiling water through cheesecloth. By letting the mixture cool the milk will separate to form a cream.
Conch - A member of the gastropod (mollusc with single shell) family and a well-loved part of Jamaican and Caribbean cuisine. Used to make soup, salad and spicy fritters. Pronounced conk.
Coriander - See Cilantro.
Cowcod Soup - Considered as an aphrodisiac as it provides energy needed to sustain vigorous exercise. Ingredients include bananas, yams, rum and peppers. Its main constituent is cowcod, which remains a Jamaican secret.
Cow Foot/Heel Soup - Soup made from boiling a leg of cow cut from the knee to the hoof.
Crapaud - A frog that is a delicacy in Dominica. Usually referred to as the ‘mountain chicken’.
Curry - Brought to Jamaica and the Caribbean by Indian servants who settled during the 19th century.
Dhal - Caribbean word referring to split peas or lentils. Originates from the Hindu word for legumes.
Dasheen (Coco/Taro/Tannia) - A starchy root vegetable, which is usually served boiled and cut up. Also used as a thickening agent in stews and soups. Very similar to the potato.
Doved Pork - Pork that is first browned and then cooked in a sauce.
Dukunu - Sweet dumpling made from cornmeal, wrapped in banana leaves and boiled.
A-B C-D E-J L-P R-S T-Y
Callaloo - Spinach-like vegetable. Referred to as Chinese spinach or Indian kale. Usually steamed and served with saltfish or made into a soup.
Calabaza - The West Indian Pumpkin that is akin to butternut squash in flavour. Used as the base for pumpkin soups, stews, vegetable dishes, bread and desserts.
Carambola - This is usually referred to as the star-fruit due to its shape after it has been cut. Crisp and juicy, it is used in salads, desserts, and drinks and with seafood
Cassareep Juice - Used as a seasoning and made from grated and boiled yucca, brown sugar, cinnamon and cloves.
Ceviche - A seafood dish cooked in juices of citrus fruits and seasoned with onions and fresh herbs.
Chayote/Cho Cho - Also known as Christophene. Usually used in salads or as a vegetable in a wide variety of other dishes. Chayote is a type of squash or melon.
Chocolate - The Spanish brought chocolate to the Caribbean and it naturally proved to be most popular. A bittersweet chocolate mixture is a firm favourite usually roasted and ground and made into solid bars.
Chutney - A combination of tropical fruits and vegetables that have been cooked and flavoured with fruit, sweet peppers, spices and so on. Brought to the Caribbean by the Indians.
Cilantro - Used in Jamaica and the rest of the Caribbean in salads, dressings, sauces, seafood dishes, stews and so on. Also referred to as coriander or Chinese/Mexican parsley.
Clove - This spice is sweet and pungent. Clove trees can grow up to 30 feet in height and are found in the Caribbean.
Coconut - Native to Malaysia but now grow abundantly in the Caribbean and is a trademark of tropical climes. Utilised in savoury dishes, desserts and drinks.
Coconut Water - A drink made by passing grated coconut meat and boiling water through cheesecloth. By letting the mixture cool the milk will separate to form a cream.
Conch - A member of the gastropod (mollusc with single shell) family and a well-loved part of Jamaican and Caribbean cuisine. Used to make soup, salad and spicy fritters. Pronounced conk.
Coriander - See Cilantro.
Cowcod Soup - Considered as an aphrodisiac as it provides energy needed to sustain vigorous exercise. Ingredients include bananas, yams, rum and peppers. Its main constituent is cowcod, which remains a Jamaican secret.
Cow Foot/Heel Soup - Soup made from boiling a leg of cow cut from the knee to the hoof.
Crapaud - A frog that is a delicacy in Dominica. Usually referred to as the ‘mountain chicken’.
Curry - Brought to Jamaica and the Caribbean by Indian servants who settled during the 19th century.
Dhal - Caribbean word referring to split peas or lentils. Originates from the Hindu word for legumes.
Dasheen (Coco/Taro/Tannia) - A starchy root vegetable, which is usually served boiled and cut up. Also used as a thickening agent in stews and soups. Very similar to the potato.
Doved Pork - Pork that is first browned and then cooked in a sauce.
Dukunu - Sweet dumpling made from cornmeal, wrapped in banana leaves and boiled.