Ackee
A fruit which originally came from West Africa, but has become a Jamaican favourite, ackee is one of the main ingredients in the Jamaican national dish of Ackee and Salt Fish. The flesh of ackee has a soft, creamy yellow flesh, which is often said to have a scrambled-egg-like texture. Ackee is a fruit that grows on trees, and can only be eaten when it is ripe, and the skin of the fruit has changed from green to a bright yellowy-red. In the UK and US ackee is only available in tins/cans as it needs to be specially harvested in order to ensure that it is safe to eat. Leading Jamaican brands for the canned variety include: Dunn’s River, Grace, Hi-Lo, Jamaica Sun, Juliana, Island Sun and Linstead Market.
All Purpose Seasoning (Caribbean Dried Seasonings)
There is a wide variety of Caribbean all purpose seasonings (with specific varieties for meat, poultry and fish) available on the market. These seasonings can be used to marinate meat or fish prior to cooking. Most varieties contain a high level of salt so should be used very conservatively. In most recipes in this book where all purpose or other seasonings have been listed, we have intentionally deleted salt from the ingredients list.
Allspice
See: Pimenta Berry.
Ambarella
See: Golden Apple.
Bananas (Green Banana, Green Figs, Sweet Bananas)
Green banana (commonly known as green fig) is the unripe, green, version of the common yellow, sweet bananas we all know and love. In Caribbean cooking green bananas/green figs form one of the ‘Ground Provisions’/’Hard Food’ which are boiled or roasted and used as a substitute for rice. Sweet bananas are the commonly available, yellow, ripe version of the green banana.
Bammy (Bami)
A traditional Caribbean flatbread made from grated cassava and flour which is fried and served for breakfast.
Black-Eyed Peas (Black-Eyed Beans, California Black-Eye Peas)
An edible light brown bean with a black ‘eye’ in the centre, which is used (hot or cold) in Caribbean rice and salad dishes (see: Rice & Peas, page 22). Available dried or canned.
Breadfruit
A very large, green fruit that grows on a breadfruit tree with a green skin and a creamy white flesh which tastes a bit like bread. Breadfruit is usually roasted, then, once it has cooled, is cut into segments and fried.
Callaloo (Callaloo Bush)
A Caribbean green leaf vegetable similar to spinach (but with larger leaves and thicker shoots) which is puréed to make soup (Cream of Callaloo Soup) or steamed with salt fish and onions (Salt Fish and Callaloo). Fresh callaloo can be found in your local ethnic food store or market, but is also available in 540 g and 285 g tins/cans with brands such as Dunn’s River, Grace, Island Sun and Jamaica Sun.
Chadon Beni (Chadon, Shadon, Shado Beni or Shadow Benny, Bandhania, Culantro or Thai Parsley)
One of the key ingredients in authentic Trinidadian cooking and, in particular, Trinidadian Green Seasoning. Chadon Beni is a herb which can often be found in the larger Oriental supermarkets if you ask for ‘Thai Parsley’. If you are unable to find a ready supply of Chadon Beni you can use fresh coriander (known as cilantro in the US) as a substitute.
Chocho/Cho-cho (Chayote, Christophene, Christophine, Mirliton, Merleton, Pear Squash, Vegetable Pear)
Mild-flavoured squash which looks like a large, wrinkled, pale green pear and is known by many different names. Used in Caribbean cooking in soups or boiled and served with other vegetables.
See: Chocho.
Culantro
See: Chadon Beni.
Dasheen (Taro, Eddo or Malanga)
The edible starchy yellow tubers (corms or cormels) of the taro plant. In Caribbean cooking dasheen corms/cormels are peeled, chopped and then used as a root vegetable in the cooking of Saturday Soups (see: Recipe Nos. 35 or 39) or boiled with other Ground Provisions (see: Recipe No. 65) and served as an accompaniment to other meat and fish dishes. Dasheen can also be dried and then ground down to make flour.
Escallion (Scallion, Green Onion)
One of the fundamental plants that has helped to give Jamaican cuisine its distinctive flavour. Escallions are also known by some people as green onions or onion sticks. Though closely related to onions, escallion does have a milder flavour (and a smaller bulb). It is very rare to find genuine escallion plants to buy in any shops or markets in the UK or USA, but you can use ‘spring onions’ as a viable substitute. Genuine escallion plants are grown in Jamaica and Trinidad & Tobago (where it is known as ‘chive’). Fresh escallion is difficult to find and expensive outside Jamaica and Trinidad, but dried Caribbean spice mixtures that include escallion are widely available.
Secret:How do you know if you have come across a genuine escallion plant? The bulbs of a genuine escallion plant have a distinctive purple and white colouring, with a green stem/stake. (For images see: http:// foodguidejamaica.com/local-crops.)
Escovitch
A style of Jamaican cooking using vinegar, onions, peppers and spices, used predominantly for fish dishes (see: Recipe No. 24, Escovitch Fish).
Golden Apple (June Plum or Ambarella)
This fruit is widely available on most Caribbean islands and in Asia, but is more difficult to find in other areas of the world. The fruits, which are borne in clusters at the tips of branches, have a thin skin that is green and shiny, which changes to golden yellow upon ripening.
The unripe version of the conventional yellow banana, which forms one of the ‘Ground Provisions’ (‘Hard Food’) of Caribbean cooking. Not to be confused with plantain. The main way to tell the difference between green fig/green banana and plantain is that the latter tends to be large with a thicker skin.
Green Pigeon Peas (Cajanus Cajan – aka Gandule Verdes Tropical Green Peas, Green Gungo Peas, Congo Peas)
An edible green pea/bean that is used (hot or cold) in Caribbean rice and salad dishes (see: Pigeon Peas & Rice, page 44). Available dried or canned.
Green Seasoning
The key ingredient of authentic Trinidad & Tobago cooking. Green Seasoning is a blend of herbs and spices which is used in stews and other meat dishes to give Trinidadian cooking its unique flavour.
Ground Provisions (Hard Food)
A term used in Caribbean cooking to collectively describe root and other vegetables such as breadfruit, cassava, chocho, dasheen, green banana (green fig), plantain, sweet potatoes and yams.
Fig
See: Green Fig/Green Banana.
Not to be confused with the common fig fruit of the Mediterranean and Middle East.
Hard Food
See: Ground Provisions.
Jerk
A method of slow cooking meat and fish, using the marinade of the same name (Jerk Sauce/Jerk Seasoning), whose primary ingredients are the pimenta (allspice) berry and Scotch bonnet peppers. In Jamaica, authentic Jerk meats and fish are smoked/cooked slowly on a pimenta (also known as pimento) wood barbecue.
June Plum
See: Golden Apple.
Marjoram (Sweet Marjoram, Knotted Marjoram, Sweet Oregano)
A perennial, cold-sensitive herb with sweet pine and citrus flavour that originates from the Mediterranean and is used in Caribbean cooking (particularly in Barbados). Marjoram is called oregano in the USA. ‘European Oregano’ has a much stronger flavour than Marjoram, and is sometimes called ‘Wild Marjoram’ outside of Europe.
Pimenta/Pimento Berry – (Allspice,Pimenta Dioica)
The dried, unripe berries from the pimenta tree are used extensively in Caribbean cooking and give curries and other savoury dishes that distinctive flavour. When dry it looks like a peppercorn but with a reddish brown colour. It is said that it tastes like a combination between cinnamon, cloves and nutmeg and this is the reason why it is called ‘allspice’. In its ground form it is one of the key ingredients of Jerk (chicken, pork, fish) cooking. Also known as ‘pimento’, it should not be confused with pimento peppers.
Plantain
Plantains are a starchy, unsweetened variety of banana (called plantain banana in the USA) that are inedible raw and must be cooked (fried, roasted or boiled) before eating. Most are larger and slightly more angular in shape than ‘sweet’ bananas. Not to be confused with green fig/green banana or the common ‘sweet’ banana. The main way to tell the difference between green fig/green banana and plantain is that the latter tends to be large with a thicker skin. Colours vary depending on ripeness.
Salted Fish (Salt Fish, Saltfish)
Salted fish is fresh fish (cod, pollock or ling) that has been salt-cured and dried until all the moisture has been extracted. It needs to be rehydrated and most of the salt removed through a process of overnight soaking in hot water and subsequent boiling. The aim is never to remove all of the salt; enough salt should remain to taste. If it doesn’t, you can end up with a bland piece of fish.
Warning:When buying dried salted fish it is suggested that you buy the boneless and skinless variety, as this cuts down on preparation time. However, salted fish is also now available in canned form, which although more expensive does not require rehydration. Leading brands of pre-packaged salted fish products available in the UK include: Blue Ocean, Cawoods, Colombos, Grace, Island Sun and Luscocod. Products are usually available in 200 g, 300 g and 400 g packets.
Scotch Bonnet/Chilli Pepper (Boabs, Bonnet, Scotty Bons, Bonney Peppers, or Caribbean Red Peppers)
A variety of chilli pepper used widely in Caribbean cooking.
Warning:As with all chilli peppers, we recommend that you wear disposable rubber gloves when handling them to protect your skin from painful stings.
Sorrel (Roselle – plant)
The red sepals of the roselle plant which are dried and used in Caribbean cooking to make drinks and teas.
Soursop/Sour Sop (Guanabana, Custard Apple, Cherimoya or Sitaphal)
A large, green, prickly fruit of the soursop tree, which is found widely in the Caribbean, Central and South America. Its flesh has been described as a cottony white pulp, and its taste as a cross between pineapple and strawberry. Soursop is used to make drinks and punches (Recipe No. 98).
Thai Parsley
See: Chadon Beni.
Yams
There are many different varieties of yams, including yellow yam, white yam, (St) Lucian yam, Renta (Barbados) yam, sweet yam, soft yams, Yampi (African) yam, and taw yam. Yams are one of the key ‘Ground Provisions’ or ‘Hard Food’ which form a staple part of the Caribbean diet. Yams can be served with most meat and fish dishes and together with other ‘Ground Provisions’ are used as a substitute for rice. Yams can be baked, boiled, fried, grilled, smoked or roasted and are therefore a very versatile vegetable.