Credit: Nola Reid
Credit: Nola Reid
Recipe provided by Nola Reid
During British colonization, Jamaica was a definite stop on the triangular trade route. Slaves were shipped to the West Indies to work on sugar plantations. Rum, sugar, and molasses were produced on the island and shipped to Britain.
Rum is a central part of Jamaican culture. Made from sugar cane, molasses is mixed with water and fermented, and yeast added to produce this liquid that quenched the thirst of sailors, pirates, and locals alike.
Rum is used to cure any ailment from the common cold to aching joints. We use as drinks and for cooking. Rum makes everything feel and taste a lot better.
The ‘feel ire’ drink – Rum Punch: A recipe
In the midst of every Jamaican celebration is the staple WHITE RUM. It warms your soul and lifts your spirits, but “One of sour, two of sweet, three of strong and four of weak”,
A rhyme known by all Jamaican Rum Punch mixer is the life of any and every party.
- White overproof Jamaican Rum ( three of strong)
- Lemons (one of sour)
- granulated sugar (two of sweet)
- Strawberry syrup
- water (Four of weak )
- 3 cups of rum
- 1 cup of lemon juice
- 1cup granulated sugar
- 1 cup strawberry syrup
- 4 cups of water
- Combine all ingredients
- Mix thoroughly
- Serve over ice.
To preserve, add 6 pimento berries, some grated nutmeg, a pinch of salt. Prepare in advance for parties. Beware, it literally creeps up on you. So when you start grinning and begin to feel mellow you’ve been stung by the ‘ire’ bug.
Photo credit: Mariah London
Recipe provided By Mariah London
If there is one dish that really represents Grenadian cuisine, it is definitely the oil down, a traditional dish of the island. Used as a main course dish, the delicious oil down is loved by all Grenadians, and others in the Caribbean. Vera Abitbol shared the recipe below with me which
serves 6 people.
2 lb salted cod, cut into chunks
1 large breadfruit, peeled and cut into pieces (or 2 potatoes)
½ lb taro leaves (or spinach leaves), chopped
2 stalks celery
3 carrots, sliced
1 green bell pepper, finely chopped
3 onions, sliced
2 cloves garlic, crushed
2 red hot peppers, thinly diced
2 sprigs thyme
A few stems of chives, finely chopped
1 teaspoon turmeric
1 tablespoon fresh ginger, finely grated
½ teaspoon nutmeg
2 tablespoons fresh parsley, finely chopped
½ cup of coconut milk
1 cup heavy cream
5 tablespoons canola oil
1. Cut the cod into large pieces and place them in a colander.
2. Immerse the colander into a large container filled with water and put it in the refrigerator.
3. Desalt for 24 hours, changing the water as often as possible.
4. In a cast iron pan preferably, sauté the onions over medium-low heat.
5. Add the hot pepper, garlic, chives, ginger, thyme, and parsley and cook for one minute, stirring constantly.
6. Add the breadfruit, carrots, green bell pepper, celery, and taro leaves.
7. Mix well and cook for 5 minutes over medium/high heat.
8. Add coconut milk, heavy cream, nutmeg, and turmeric.
9. Carefully place the fish in the sauce.
10. Add salt and pepper.
11. Cook for 50 minutes total. 25 minutes over medium heat and 25 minutes over low heat until sauce is reduced.