the appetizer:

The Tainos, the ancient people of Jamaica, preserved meat by mixing peppers, allspice and sea salt, a condiment now known as Jamaican jerk spice. Along with influences from British colonists, African immigrants and others, jerk is one of the focal points of modern Jamaican cuisine.

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Menu Guide

ackee—vegetable that, after cooking, resembles scrambled eggs; when served with saltfish (cod) it's the national dish

bammy—flat cassava cake

boiled green banana—unripe banana, boiled and salted

bulla—a ginger sweetcake or hard cookie

cow foot soup—cow hooves and vegetables in soup

escoveitch—pickled fish, lightly cooked

festival—a deep-fried, sweet cornbread

Irish moss—gelatinous extract of seaweed which can be mixed with milk, nutmeg, or rum and used as a drink or jelly; said to be an aphrodisiac

janga—small crayfish

jerk—slow-roasted meat prepared with a mixture of pepper, pimento, nutmeg, cinnamon, garlic, scallions, salt, and the cook's secret ingredients

mannish water—sounds like a Muddy Waters tune, but it's actually a soup of goat meat and vegetables

matrimony—dessert of orange segments with crushed apple in cream

mauby—strong drink made from the eponymous tree; tastes like muscular sarsaparilla

patty—spicy ground meat baked in a pastry shell

rice and peas—popular side dish; the peas are kidney beans

run down, run dun—sauce made from coconut cream

Salomon gundy—pickled, spiced herring

saltfish—salted cod

sea grape—shrub found near coastal regions that produces a grape-size, sweet fruit

sorrel—flowering plant from which sweet jams, candies, drinks, and wine are made, often served during the Christmas holidays



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This page modified January 2007