• Recipes

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

Red Stripe - Strong Jamaican lager.

Rice & Peas - Very popular dish amongst Jamaicans and consists of rice, kidney/gungo beans, various seasonings and coconut.

Ropa Vieja - This term is Spanish for ‘old clothes’. The dish consists of shredded beef in a spicy sauce.

Rotie - Indian in origin, roti is a round flat pan bread wrapped around a lump of curried meat/chicken/fish/vegetables.

Rum - The alcoholic beverage most commonly associated with the Caribbean. There are many different varieties of rum distilled throughout the islands and it was once a focal element in the sugar plantation trade. This was also the favoured drink of the British Navy, as (unlike ale) it did not spoil on long voyages.

Rumona - Rum cordial.

Run-Down - Whole salted mackerel simmered in coconut milk, tomatoes, onions, scallions, thyme and hot peppers, and served with boiled green bananas or yams.

Salsa - Little side dishes that also act as condiments and are usually a mixture of fruits, vegetables, herbs, spices and peppers.

Saltfish - Saltwater fish that has been salted and dried (usually cod but also made with herring, haddock and mackerel). Served with ackee as part of Jamaica’s breakfast speciality.

Scallions - Spring onions

Scotch Bonnet Chilli Peppers - Considered by the Scoville Scale to be the hottest capsicum (pepper/chilli) in the world. The chilli peppers are usually dried and ground or processed into sauces. The ‘Bonney’ is a variety of ‘habanero’ pepper and an integral ingredient in Jamaican jerk dishes. Name derived from its resemblance in shape to a Scottish hat but the Jamaicans call it ‘wiri wiri’. Beware, as it scorches the tongue.

Sofrito Sauce - Important ingredient in the making of soups, stews and vegetable dishes. Mixture of cilantro, peppers, onion, garlic, tomato, chilli peppers, annatto seeds, chopped ham, various herbs and spices and all cooked in oil. Also used as a dip.

Sorrel (Hibiscus/Flor de Jamaica) - A tropical flower boiled together with cloves, orange zest and ginger. The concoction is then sweetened for making drinks, jams and jellies. The flower was brought to Jamaica from India via Malaysia.

Soursop - Heart shaped fruit covered with soft spikes. Its juice is used to make drinks, punches, ice creams and sorbets. The leaves are used to help cure colds.

Stamp and Go - Saltfish (usually cod) cakes that are fried in batter and usually eaten as appetisers. The batter is often flavoured with onions, chillies and annatto. The name is derived from a command used in the British Navy during the 17th century.

Star Apple - Similar in size to an orange and native to Jamaica. This succulent fruit is mainly used in desserts.

Steakfish - Name given to a variety of fish, which include grouper, red snapper, yellowtail snapper, triggerfish and king mackerel. Usually marinated and then grilled but also wrapped in banana leaves/parchment/foil and broiled.

Stinking Toe - A fruit-pod that reminds one of a human toe and emanates a stench not particularly pleasing to the nose. It’s the sugary powder found inside that is important and is used in making custard or drinks.

Sweetsop - Native to South America. The flesh consists of a whitish pulp surrounding a collection of black seeds.