Category: FoodieTuesday

Mannish Water Soup, An Aphrodiasic?

Posted on by Marcia Mayne

Though it seems simple enough, I’ve never made mannish water soup. I’ve never even tried to. Perhaps because it’s one of those Jamaican dishes that is best to cook outdoors over a wooden fire – sweat pouring down the face, arms and back, smoke stinging the eyes.

Or, perhaps as the name suggests, it should be prepared by men, which it is. Honestly, I don’t think I’ve ever heard of or seen a woman making mannish water soup. (Maybe with Jamaicans who live abroad, roles might have changed. Ditto the preparation. It’d be difficult to build a fire and cook outside.)

Considered an aphrodisiac, mannish water soup, is made from goat’s offal – the intestines, head, feet and testicles – which are scrupulously cleaned then washed (now, that I’ve seen women do), the head and feet roasted over an open fire then scraped to remove hair (I’ve seen boys no more than 10 do this part).

The meat is then cut into small pieces, mixed with green bananas, coco, yam, carrots, spinners (dumplings), seasoned with Scotch bonnet peppers, thyme, etc., and left to reduce to a delicious soup.

Mannish water soup gets its distinct flavor from the bananas with a light smoky taste from the goat.

Mannish water soup is served hot as an appetizer, in paper cups at large gatherings, like the weddings, parties. For less casual dining, like the event I attended this week, it is served in soup plates. You can even add white rum to kick the flavor up.

Admittedly, mannish water soup isn’t for everyone so I was surprised to see a recipe on the Food Network, even more surprised that it suggested that lamb could be substituted. Wonder what the purists would think.

So is mannish water soup an aphrodiasic? Well…it probably depends on how much you end up drinking.

Mannish Water Soup


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Ingredients
  1. 4 lb. goat’s head, tripe and feet (get butcher to cut in small pieces)
  2. 12 green bananas
  3. 1 lb. flour for spinners
  4. 3-4 hot peppers
  5. 1 lb. coco
  6. ½ lb. carrots
  7. ½ lb turnips
  8. 3 chochos
  9. 3 gallons water
  10. ½ lb scallion
  11. 4 sprigs thyme
  12. 2 lb. yam
  13. Salt to taste
Instructions
  1. Chop meat into small pieces (if not already chopped)
  2. Wash and place in a 5-gallon container with 3 gallons of hot water.
  3. When the water returns to a boil, simmer until meat is cooked soft (about 2 ½ -3 hours).
  4. Peel green bananas and add all other ingredients, except for flour, i.e. vegetables, seasonings etc. cook uncovered for one hour more.
  5. Use flour to make spinners. Add to stock.
  6. Correct seasoning and remove hot peppers. Add more water if necessary.
  7. Serve hot.
Adapted from The Real Taste of Jamaica
Adapted from The Real Taste of Jamaica
InsideJourneys https://insidejourneys.com/

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Curried Goat

Posted on by Marcia Mayne

I’ve been making curried goat about three to four times a month since January, more than I usually do, after my nutritionist suggested that I add some animal protein to my diet. I’m not complaining – I love curried goat. I could eat it every week.

Until maybe 10 years ago, you’d find curried goat on the menu only on special occasions and large gatherings where lots of food is needed like weddings, parties and funeral. Typically, the host would buy a goat and have it butchered.

He would then hire a chef or someone from the community, usually male, who’s skilled at making curried goat. There’s nothing more disappointing and potentially embarrassing than unpalatable curried goat.

The chef would clean the goat and cook it out in the open. Every part of the animal would be used: the intestines (sometimes with the head and feet) to make a soup (called goat head or mannish water).

The flesh slow cooked in curry, Scotch bonnet peppers, thyme, scallions, garlic, ginger, and pimento berries. Some chefs add lime juice and white rum. Chunks of carrots and potatoes would also be added to make it a hearty stew, which typically, is served with white rice, sometimes roti.

Following the abolition of slavery, the government looked abroad for workers. They went as far as India where potential workers were lured by the promise of making a fortune working on sugar plantations. The Indians brought with them their curry and curried goat, roti, and callaloo.

These days, you can find curried goat on the menu of almost every restaurant that sells local foods. It’s still the go-to meal for any occasion where large groups gather.

Curried Goat


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Ingredients
  1. 4 tablespoons Jamaican curry powder
  2. 2 fresh Scotch bonnet peppers, seeded and minced
  3. 3 garlic cloves, minced
  4. 1 large onion, diced
  5. 2 teaspoons fresh thyme leaves
  6. 1 bunch scallions, chopped
  7. Salt and freshly ground black pepper to taste
  8. 3 pounds bone-in goat meat (from leg) cut into 1-inch cubes
  9. 2 tablespoons butter
  10. 2 tablespoons vegetable oil
  11. 1 bay leaf
  12. 4 boiling potatoes, cut into 1-inch chunks
  13. 2 medium carrots, cut into chunks
  14. Juice of one lime (optional)
  15. White rum (optional)
  16. Water to cover the meat
Instructions
  1. In large bowl, mix curry, peppers, garlic, onion, scallions, thyme, salt and pepper. Add to meat and mix to coat. Refrigerate and marinate at least 1 hour and up to 12.
  2. Heat oil in a large saucepan. Add remaining curry, stirring constantly, until it colors the oil. (To make it peppery, fry the pepper in the oil before adding the meat.)
  3. Add meat in batches, brown on all sides. When all the meat is browned, add water, remaining marinade, bay leaf, and optional limejuice and rum. Bring to a simmer, cover and slow cook 1 hour.
  4. Add potatoes and cook until sauce thickens, meat is fork tender and potatoes are cooked, 30 to 40 minutes. Taste for seasoning.
  5. Serve with white rice.
InsideJourneys https://insidejourneys.com/

 

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Cassava, Rich in History and Carbs

Posted on by Marcia Mayne

Continuing the theme of potentially dangerous foods, this week, we’ll take a look at cassava, a staple of the Jamaican diet since before Columbus landed on the island in 1494. Cassava was the main source of food for the Tainos, the island’s indigenous people who ate it with a variety of fish and meats.

Cassava, also called yuca or manioc, is a carbohydrate-packed root that needs little water, fertilizer or pesticides to grow, and can be harvested anytime from 8 to 24 months after planting. There are two varieties – bitter and sweet.

Cassava
Cassava at a supermarket in NJ

Perhaps because it is so simple to cultivate and so rich in carbohydrates (it provides the third largest source of carbs after rice and corn), calcium and vitamin C, cassava feeds about half a billion people, according to Wikipedia.

But cassava also contains cyanide so preparing it isn’t for the inexperienced. If you don’t know what you’re doing, you could leave trace amounts of the toxin that could cause illnesses as severe as partial paralysis.

Cassava
Depiction of Taino woman pounding cassava, Outameni Experience, 2011

In Jamaica, we typically dig the cassava from the ground, scrape it and cut into small pieces or grate it and press it through a cloth to remove the juice, which contains the toxin.

But that juice isn’t discarded. We use it to make starch, though I haven’t seen it done recently, and the residue (the trashy part of the cassava) to make flour or formed into a flat, round bread (like Pita and about the same size), that we call bammie. After we make the bammie, we steam or fry it on a griddle.

Cassava
Bammie

I didn’t always like bammie, which like cassava, is quite bland but steamed or fried, it goes very well with fish. We always eat it with fish – fried crispy or escoveitch – I don’t remember eating it or seeing it eaten with anything else. In this respect, we’re carrying on a tradition of the Taino, our indigenous people.

According to an article I read, several years ago, we almost dropped cassava for wheat bread but an FAO project helped resucitate cassava cultivation and bammie production in Jamaica. Now bammie can be found in every supermarket on the island. There are even ‘cocktail’ bammies – smaller – about 2” in diameter, and some which look like breadsticks.

Steamed fish and vegetables
Steamed fish, vegetables and bammie from Little Ochie

But for freshly made bammie, I usually head to Scott’s Cove, a little spot just at the border of the parishes of Westmoreland and St. Elizabeth. There, vendors sell bammie, fried fish, soup, etc. I prefer to buy the steamed ones but they have a pretty short shelf life.

While I was researching this post, I found an article on a not so new use for cassava. The company that makes Red Stripe, the local beer, is looking to replace imported corn syrup, which accounts for up to 40% of the brewery’s raw material import, with locally grown cassava. This is really good news for Red Stripe and cassava.

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Ackee Under Renewed Scrutiny by the US

Posted on by Marcia Mayne

I was doing research online a few days ago when I saw something that had me almost jump out of my seat: ackee is banned in the US.

How could that be, I wondered. I saw several cans of ackee in the supermarket last weekend.

Ackee, Jamaica’s national fruit, was banned in the US for 27 years until 2000 because of the toxin, Hypoglycin A, which can cause symptoms as mild as vomiting to severe as coma and death.

When the US lifted the ban, only two of the island’s processing plants satisfied the FDA’s food safety requirements and could begin exporting the fruit to the lucrative US market.

Exports to the UK and Canada, estimated then at $10 million annually, were expected to double within two or three years making ackee Jamaica’s largest agricultural export.

According to the FDA’s newly released “guidance,” its district offices may detain, without physical examination, all ackee products offered for import.

Ackee likely came to Jamaica with enslaved people from West Africa. It is here that Captain Bligh (yes, the infamous Bligh of the Bounty) was introduced to the fruit. He took the tree to Kew Gardens in 1793, where it was named Blighia sapida in his honor.

Ackee grows three fruits to a pod. The fruit is yellow (like the color of scrambled eggs), has a hard, glossy black seed and a bright pink membrane. Both the seed and membrane are removed prior to cooking. There are two types of ackee, one that is firm (called cheese) and holds its shape after cooking and another that is softer (called butter) and will break apart if overcooked.

Ackee Under Renewed Scrutiny by the US
Ackee Dip with Fried Plantain from Miss Lily’s Restaurant, NYC

Although ackee is found in other Caribbean islands, it is more popular in Jamaica than anywhere else. Ours is the only country that grows, eats and exports ackee. Usually, it is paired with saltfish, onions, peppers, thyme, and tomatoes but it can also be curried. I’ve even seen a recipe for ackee cheesecake in Rosemary Parkinson’s, Nyam Jamaica.

One local winemaker, who I met a couple years ago, is now producing ackee wine. It wasn’t bad either. And just last night, I had an appetizer of plantain chips and pureed ackee (dip). 

The trunk of the ackee tree is also useful. Hard and immune to termites, it is great for making furniture. The green fruits can produce soap, and the flowers can be used in cosmetics.

According to the FDA, the guidance describes the agency’s current thinking and should be used as recommendation only. But it has created a ‘green list’ of companies that can export fruits to the US.

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Use Annatto for Color and Flavor

Posted on by Marcia Mayne

Some months ago, I noticed a tree with weird-looking pods in the backyard. Curious, I asked my landlord. It’s annatto, she said. I’d heard about annatto – it’s the coloring agent that gives patties their distinctive yellowish-red color – but had never seen it.

Annatto is a native of Central and South America. I’m not sure how it came to Jamaica but as early as the 1700s, the British found it growing in abundance in one of the towns in the eastern parish of St. Mary and renamed the town Annotto Bay.

Annatto, called natto or natta locally, was grown commercially mainly in St. Mary and was popular with my grandmother’s and even my mother’s generation. They used it to add a rich and distinctive red color to foods from fish and fritters.

At some point, annatto lost favor to the more convenient artificial dyes that flooded the market. But with consumers becoming savvy and concerned about their foods, annatto seems to be getting a fresh look.

With no sodium, fat or starches you can probably see why annatto would be a better alternative to artificial dye. It is also good for stomachaches, heartburn, fever, diabetes, and burns. Some even use it as an insect repellant, and it’s been used in cosmetics.

Annatto trees produce a cluster of pointy pods that are covered with long spikes. Each pod contains about 12-15 small, red seeds, which are hard and difficult to break. According to my landlord, the best way to use annatto is to fry the seeds or soak them in water. Once you get the color you want, remove them and use the oil or water to color and flavor your dish.

Commercially prepared annatto powder is available in specialty stores or in supermarkets that sell ethnic foods. Look for annatto or achiote in either power, paste or oil.

Lobster San Souci
Serves 8


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Ingredients
  1. 1 large carrot, chopped
  2. 1 medium onion, chopped
  3. 1 bay leaf
  4. 10 whole black peppercorns
  5. 4 cups water
  6. 1 ½ cups clarified butter
  7. 1 scallion, minced
  8. 2 tsps. finely chopped lemongrass
  9. ½ tsp. annatto seeds
  10. ½ tsp. minced garlic
  11. 1 eggplant, thinly sliced into rounds
  12. Salt and freshly ground black pepper
  13. 8 Caribbean rock lobster tails
  14. 1 cup whole kernel corn
  15. 1 Scotch bonnet or jalapeno pepper, seeded and minced
  16. ¼ cup grated coconut
  17. 1 cup heavy cream
Instructions
  1. Place the carrot, onion, bay leaf, peppercorn and water in a large pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the carrots are tender, about 10 minutes. Strain the stock, discard the vegetables and bay leaf, and reserve the stock in the same pot.
  2. In a medium skillet, add the clarified butter along with the scallion, lemongrass, annatto, thyme and garlic. Heat until hot. Remove from the heat.
  3. Preheat a large skillet over medium-high heat. Coat the eggplant rounds with a half cup of the clarified butter mixture. Add the eggplant to the skillet in batches, and cook until tender. Remove from the skillet, season with salt and pepper to taste, and cover to keep warm.
  4. Bring the reserved stock to a boil over medium-high heat. Add the lobster tails, reduce the heat to medium-low, and simmer until the meat is tender, 12-13 minutes. Remove the lobster from the stock and set aside.
  5. Heat 1 tablespoon of the remaining butter, and quickly sauté the corn and the hot pepper for about 1 minute. Add the grated coconut and the cream, and cook until the liquid has become quite thick, 4-5 minutes. Season with salt and pepper to taste.
  6. Serve the lobster tails with the remaining cup of butter on the side, along with the eggplant chips and the creamed corn.
Adapted from Food of Jamaica: Authentic Recipes from the Jewel of the Caribbean
Adapted from Food of Jamaica: Authentic Recipes from the Jewel of the Caribbean
InsideJourneys https://insidejourneys.com/

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The Versatile and Tasty Plantain

Posted on by Marcia Mayne

The plantain is the tenth most important staple in the world and a very popular ingredient in the Jamaican diet. We fry it, boil it, bake it and make it into porridge, tarts and potato chips.

From the same family as the banana, the plantain looks very much like a large banana. Like the banana, both the green and yellow plantain are eaten. The yellow plantain is sweeter and softer than the green. Unlike the banana, though, we don’t usually eat them uncooked. A plantain has about 200 calories and is a very good source of vitamins and minerals.

I’d always preferred the ripe, slightly sweet plantains to the green ones until several years ago at a family gathering when one of my aunts made fried green plantains.

She cut three or four plantains diagonally about a quarter of an inch thick and fried them for a minute or two on each side. Once they turned reddish-brown, she lifted them from the pan, mashed them flat then returned them and fried them for another two minutes until they were crisp. When she finished, she served them with bully beef.

I couldn’t believe the taste – the mild saltiness of the bully beef was a delightful balance to the crispy, semi-sweet plantain – or that I’d previously ignored this delicious food. I couldn’t wait to return home to try it out and made plantains and bully beef every chance I got.

When I’m too tired or don’t feel like frying plantains – the yellow one is preferable – I bake them in the microwave, or oven (wrapped in foil) like I would a potato. I usually cut the tips off and score the skin lengthwise to allow it to expand as it cooks. For variety, you can also stuff the plantain with ground beef, for example, and bake it.

As you can see, plantains are quite versatile. Hope you pick some up the next time you’re in the supermarket.

Plantain Tart
Serves 6


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Ingredients
  1. 2 cups sifted flour
  2. 1/2 tsp salt
  3. 1 cup vegetable shortening
  4. 2-4 tbsp iced water
Filling
  1. 1 cup ripe plantain, peeled and cut up
  2. 1/4 cup sugar
  3. 1/4 cup water
  4. 1/2 tsp nutmeg
  5. 1 tbsp raisins (optional)
  6. 1 tbsp butter
  7. 1 tbsp vanilla
  8. Red food colouring (optional)
  9. To make filling
  10. Pre-heat oven to 450ºF
  11. In saucepan combine plantain, sugar, and water
  12. Cook over low heat until plantain is cooked
  13. Remove from heat and add nutmeg, vanilla, raisins and butter; you may add a little red food colouring if desired
  14. Allow filling to cool before filling tart
  15. To make pastry
  16. Combine flour and salt with shortening and cut with pastry blender until flaky.
  17. Add ice water to bond together; form in a ball, wrap and refrigerate.
  18. Roll out dough about 1/8 inch thick, on lightly floured board.
  19. Cut into 4 inch rounds or larger.
  20. Spoon cooled filling in the centre of each 4 inch round, fold over and seal with crimper or the prongs of fork.
  21. Place on a baking sheet.
  22. Brush tops with a little milk and prick top with the fork.
  23. Bake at 450ºF for 10 minutes and reduce heat to 350ºF and bake for a further 25 to 30 minutes. Pastry should be a delicate brown.
InsideJourneys https://insidejourneys.com/

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Matrimony: The Fruit Salad

Posted on by Marcia Mayne

I didn’t hide my turned up nose when, on a recent outing, my friend asked if I wanted to get some rice pudding. She had planned on serving some at a dinner she was having the next day. You’ll love this rice pudding, she said. I wasn’t that sure.

When it comes to desserts, fresh fruits usually do it for me. But when I sampled the pineapple rice pudding, it reminded me of a dessert from my childhood. Its name was just on the tip of my tongue. What I did remember was that it was orange pulp and juice flavored with condensed milk.

I mentioned it to my friend and described it to the others at the dinner but no one knew which dessert I was trying to remember. On the way home, the name, Matrimony, popped into my head so I did a search on Google as soon as I got home.

Matrimony is a combination of orange and grapefruit pulp, star apple, which is sweetened with condensed milk. We never made ours with star apple but one of these days, I’d love to try it. Besides, I’ve never seen star apples here — they don’t have a very long shelf life.

Matrimony got its name from the marriage of the thick, sticky sweetness of the condensed milk and the tartness of the grapefruit and orange juices — its perfect counterpoint. I guess it’s from that combination of flavors that the dessert got its name.

Matrimony, Ready to Serve-1
Matrimony – orange and grapefruit in condensed milk

I’ve had Matrimony on the brain for the last three weeks. Chatting with my cousin, I mentioned it to her. I don’t know it as Matrimony, she said, dismissively. It’s fruit salad. Talk about Matrimony led to us reminiscing about the elaborate Sunday meals we used to have that were typically accompanied by homemade desserts and fruit juices.

As I expected, I didn’t find star apples here but the oranges and grapefruits were enough. As soon as I finished chatting with my cousin, I set to work.

The most time-consuming part of making Matrimony is removing the pith. Once you finish that, all you have to do is fold in the condensed milk, stir and serve. It can be served chilled — perfect for those days that are especially warm. You can also garnish it with a little nutmeg. Here’s the recipe:

Matrimony: A Fruit Salad


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Ingredients
  1. 3 oranges
  2. 3 grapefruits
  3. Condensed milk to taste
Instructions
  1. Peel oranges and grapefruits. Remove seeds, pith and pulp. Mix with condensed milk.
  2. Chill and serve.
InsideJourneys https://insidejourneys.com/

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Soursop, The Sweet and Sour Fruit

Posted on by Marcia Mayne

I blame the names because despite not looking or tasting the same, it took a long time for me stop confusing soursop and sweetsop and I love them both.

While the sweetsop is about the size of an orange, the soursop is large – about 6-10 inches long — and can weigh up to 12 pounds. Both have names that end in ‘sop’ and green skin but that’s where the similarity ends. The soursop has small spikes covering its entire surface and its milky pulp tastes like a cross between a pineapple and a banana.

A native of the Caribbean, Central and South America where it is known as guanábana, the soursop is packed with several vitamins, including C and B6, thiamine, riboflavin, protein, carbohydrates and trace minerals.

Mixed with condensed milk or freshly squeezed lime juice, the pulp of the fruit can be made into delicious juices. The condensed milk makes it thick, like a smoothie, lime juice gives it a light consistency which is perfect especially on days when the temperature soars to 90 degrees and beyond. (When I’m in New York and get a taste for soursop juice, I mix pineapple juice with condensed milk.) Soursop also makes ice cream, sorbet and smoothies

The leaf, fruit, seeds and stem can be used to heal infections and there’s anecdotal evidence that a tea made from the leaves, stem or bark is an effective cancer fighter. Soursop is also credited with lowering blood pressure.

Soursop doesn’t travel well so the fruit is not usually exported. However, you can find the juice in supermarkets that sell ethnic foods.

Soursop Juice


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Ingredients
  1. 1 large soursop
  2. 1 can condensed milk (or, for a lighter drink, use the juice of 10-12 limes, to taste)
  3. 1 teaspoon grated nutmeg
  4. 1 tablespoon vanilla flavoring
  5. 3 cups of water
  6. ½ cup of ice
Instructions
  1. Wash the fruit to remove dirt or foreign matter. Remove the skin by hand and place the fruit in a large mixing bowl.
  2. Add water then squeeze the fruit to remove the seeds.
  3. Pour the fruit and water mixture into a blender with the ice and vanilla. Puree the mixture.
  4. Remove the pureed juice from the blender and sweeten to taste. Pour into a glass then sprinkle grated nutmeg and serve.
InsideJourneys https://insidejourneys.com/

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A Plate of Tropical Fruits

Posted on by Marcia Mayne

I had several ideas for this week’s FoodieTuesday but this photo of a plate of tropical fruits captured my attention. I stared at the fruits for several minutes, remembering the breakfast that it accompanied, the people who shared the table, the laughter, the view and even the activities we did that day. The colors, in particular, reminded me of the sun and warm temperatures.

A Plate of Tropical Fruits
Slices of cantaloupe, pineapple, lime, paw paw (papaya), mango and banana

Cantaloupe: Though not native to Jamaica, local farmers have been experimenting with and growing cantaloupe. But production is relatively small. Only about 2,000 metric tonnes are exported annually.

Pineapple: It’s difficult to tell from the photo what variety of pineapple this was. You can find at least three different types growing in Jamaica – cowboy, sugar loaf and Ripley.

Lime: Almost every Jamaican has a lime tree in their backyard garden. We use limes to make lemonade (limeade), in cooking and baking. We also use the leaves to make tea.

Paw Paw: Paw paw as we call it here is the reddish orange fruit on the plate. It is probably native to the West Indies. The fruit that is popular now is smaller than the variety I remember (the one I didn’t like as a child). According to the University of the West Indies website, there are 45 species of papaya and the “trees” reach fruit bearing age after only a year. The “Solo” type, with pink flesh was introduced to Hawaii from Barbados and Jamaica in 1911.

Jamaica exports the “sunrise” variety which has a deep red flesh. We started exporting in the 1980s, with more than half of the fruit going to the US. A smaller percentage also made it to markets in the UK, Canada and Holland.

Mango: It’s difficult to say which type of mango this one is, since we have at least 21 different varieties. From the size, I’d guess that it’s either a Julie or Bombay.

Banana: I can say for sure this was not a honey banana, but beyond that I can’t say which type this was as we have several varieties in Jamaica.

Which tropical fruit is your favorite?

 

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Cooking With My Mama

Posted on by Marcia Mayne

Hardly a day goes by that I don’t think of my mama, who I lost 13 years ago today. Mama baked almost every Christmas but she cooked only on special occasions so most of my experiences with her in the kitchen center around baking.

Those memories are so clear in my mind, they’d practically overshadowed her visits when she’d commandeer my kitchen and take over all the cooking. It never ceased to amaze me how the same woman who only cooked at home when the “spirit moved” her had the energy and enthusiasm of someone younger once she landed on my doorstep.

Mama would have a meal ready for us every evening except Friday when she’d use whatever was left over to make something new. On Sundays, she’d prepare dinner, as well as dessert.

It was during one of her visits that I asked her to show me how to make escoveitch fish. Although I was confident about preparing most of our staple foods, the thought of making escoveitch fish left me feeling a bit incompetent. Mama was surprised that I didn’t know but eagerly agreed to show me.

That weekend, we bought red snapper and as soon as we returned, Mama set to work preparing it. Mama was nothing but thorough and even though they had cleaned the fish at the market, it wasn’t up to her standards. She found scales they had missed and trimmed any fins that weren’t properly cut. Then she washed the fish thoroughly in water mixed with limes.

Next, she patted them dry with paper towels and set the fish aside on more paper towels to absorb any remaining water. Since we would be frying the fish, she wanted to make sure there was very little moisture left. (You can also coat the fish lightly with flour to avoid having the oil pop.)

Once that was done, Mama measured and mixed salt and freshly ground black pepper. She scored the fish on both sides and rubbed in the salt and pepper mixture. She also rubbed the mixture on the inside of each fish then set them aside to marinate.

While she waited, Mama cut up onions and Scotch bonnet peppers. She also Julienned some carrots and set that aside too.

After she fried the fish, Mama put them in a Pyrex dish. She poured vinegar into another saucepan, added onion and Scotch bonnet slices and pimento berries and let them simmer for a few minutes.

The pungent aroma of vinegar, onions and Scotch bonnet can be an assault on the senses so it’s best to open a window or turn on a fan.

Once the onion had wilted, Mama turned the flame off and poured the vinegar mixture over the fish and let it marinate overnight. Leaving it in the marinade overnight allows the fish to absorb the flavors of the vinegar and pepper.

Mama’s Escoveitch Would be a Hit for Easter

Thousands of pounds of escoveitch and fried fish were eaten in Jamaica between Good Friday and yesterday, Easter Monday.  Easter is just not Easter without it or the ubiquitous bun and cheese.

 

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