Comida De Jamaica En Ing,

3 FOODS OF THE JAMAICANS
Jamaicans eat foods that are flavored with spices such as ginger, nutmeg, and allspice (pimento). Allspice, the dried berries of the pimento plant, is native to Jamaica and an important export crop. (This is different from pimiento, the red pepper used to stuff green olives.) Many meals are accompanied by bammy , which is a toasted bread-like wafer made from cassava (oryucca, pronounced YOO-kah).
With the warm waters of the Caribbean Sea surrounding the island, seafood is plentiful in the Jamaican diet. Lobster, shrimp, and fish such as red snapper, tuna, mackerel, and jackfish are in abundance.
Ways to Prepare Plantains
1. Sliced, pan-fried into chips, and eaten with salsa.
2. Baked and seasoned with margarine, lime juice, and a sprinkle ofcayenne pepper.
3. Mashed with cooked apples or butternut squash.
4. Pureed and added to soups as a thickener.
5. Cut in chunks and put into soups and stews.
6. Sautéed in long strips and served with chicken or pork.
7. Oven-baked with brown sugar, then served with pineapple chunks and vanilla ice cream as a dessert.
Fruits grow extremely well in Jamaica's tropical climate.Mangoes, pineapple, papaya, bananas, guava, coconuts, ackee, and plantains are just a few of the fruits eaten fresh or used in desserts. Ackee is the national fruit of Jamaica. It is a bright red tropical fruit that bursts open when ripe, and reveals a soft, mild, creamy yellowish flesh. If the fruit is forced open before ripe, it gives out a toxic gas poisonous enough to kill. Plantains look likebananas, may be up to a foot long, and have the consistency of potatoes when unripe. Unlike bananas, when the skin turns black, some people think they taste the best.

Plantains look like bananas, may be up to a foot long, and have the consistency of potatoes when unripe. Unlike bananas, when the skin turns black they taste the best.
EPD Photos
Coconut Chips
Ingredients
* 1 coconut* Salt
Procedure
1. To dry and open the coconut: Preheat oven to 400°F.
2. Poke a metal skewer through two of the "eyes" and drain out the liquid from the coconut. Reserve the liquid for another use or discard.
3. Place the coconut in the oven on a cookie sheet and bake for 15 minutes.
4. Remove the coconut and wrap in a clean kitchen towel. Carefully crack it open with ahammer.
5. After removing the flesh from the shell, remove the brown skin with a knife, and cut into thin strips. Wash and drain.
6. Turn oven down to 350°F.
7. Place the coconut on a greased cookie sheet and bake until lightly browned (do not over brown).
8. Sprinkle with salt. Serve as you would nuts.
The national dish of Jamaica is ackee and saltfish. Saltfish is dried,salted fish, usually cod, which must be soaked in water before cooking. The ackee fruit is fried with onions, sweet and hot peppers, fresh tomatoes, and boiled saltfish. It is popular to eat for breakfast or as a snack.
Other staples include brown-stewed fish or beef (Jamaicans are fond of gravy), curried goat, and pepperpot soup, made from callaloo (greens), okra, and beef or pork.Brown-Stewed Fish
Ingredients
* 6 fish fillets
* 2 onions
* 2 tomatoes
* 2 green onions
* 1 carrot
* 1 green pepper, cut into chunks and seeds removed
* 3 Tablespoons vegetable oil
* Fish stock or water
Procedure
1. Heat about 3 Tablespoons of oil over medium to high heat and fry the fish until golden brown.
2. Remove the fish and set aside. Drain nearlyall of the oil from the pan.
3. In the oil that is left in the pan, sauté the onions, tomatoes, green onions, and other vegetables.
4. Add enough fish stock or water to cover the vegetables.
5. Bring to a boil, then turn heat to low and add the fish.
6. Turn the heat to low, cover, and simmer until the sauce thickens to a gravy-like consistency. Serve.
Serves 6.
"Jerking"...