lunaticsinge.com - Jamaican Glossary!

Recipes from: 50 Favorite Jamaican Recipes Taste the Island Essentials. Island Syndicate Holdings - An Island Print House Book. Kindle Edition.

Ackee

A yellowish, starchy fruit that grows in a pod. It must be picked after the pod has opened naturally for safe consumption. Tinned ackees, available internationally, have been tested for safety and preserved in brine.

Callaloo

A leafy vegetable similar to spinach. Canned callaloo may be found at your ethnic Caribbean grocer.

Chayote (Chocho)

A small, green, almost flavorless vine growing vegetable that looks like a pear, but is actually in the squash family.

Coconut Milk

The liquid from shredded and compressed dried coconut. Use canned coconut milk for these recipes rather than boxed.

Curry

Jamaican curry is a bright yellow color and is spicier than typical Indian or Thai curry.

Green Bananas

They are usually found close to the ripe bananas in your grocery or ethnic store. To peel, cut the top and bottom tips off, run 2 or 3 slits down the sides of the banana, then pry the skin away and peel off. The must be cooked before being consumed.

Green Plantains

A larger, starchier version of the banana. Depending on your geographic location they may be difficult to find. If your regular supermarket doesn't carry plantains, try any ethnic store that offers fresh produce.

Gungo Peas

Also called pigeon peas or gandules, they may be found dried and bagged or canned in brine in most general supermarkets.

Ground Provisions

Also called "food", ground provisions literally mean food grown underground like potatoes and yams. The extended meaning includes any staple that must be boiled to be eaten including green bananas, green plantains, and boiled dumplings.

Jerk

The most popular Jamaican culinary export in the world, jerk is a seasoning that packs a swift, solid, flavorful punch. A uniquely Jamaican combination of herbs and spices, as well as scotch bonnet peppers in many instances, is incorporated into authentic jerk.

Pimento (Allspice)

Pimento or Allspice refers to the dried, unripe berries of the pimento tree. The dried berries look like peppercorns and similarly carry more aromatic strength when freshly ground. They are called allspice because they carry a similar flavor profile to multiple other spices including cloves, cinnamon, and nutmeg.

Porridge

A warm, creamy meal in a bowl similar to oatmeal, usually served as breakfast. In Jamaica, porridge is made with cornmeal, peanuts, hominy corn, green bananas, and green plantains.

Pumpkin

In Jamaica, calabaza squash is the only variety called pumpkin. If hard pressed to find calabaza, butternut squash is your closest option.

Saltfish

Saltfish is the name given to salted codfish. It may be substituted with salted pollack or bacalao which may be easier to handle because they are often sold boneless and skinless.

Salt Beef

Similar to a cut of corned beef, it is beef that has been preserved with high concentrations of salt.

Scotch Bonnet Peppers

Near the top of the Scoville heat scale, scotch bonnet peppers are among the hottest in the world. In Jamaican homes, they are used in almost every savory dish made. The heat is primarily found in the seed so handle with care. Use habaneros if you can't find scotch bonnets.

Sorrel

Also called hibiscus, sorrel is a bright red flower with a naturally spicy kick and high antioxidant value. It is typically boiled and made into a drink especially enjoyed around the Christmas holiday season.

Sweet Potato (Boniatos)

Unlike American sweet potatoes, Caribbean sweet potatoes are white inside and purple on the outside. They may be called boniatos and are found in the produce section of your West Indian or Latino ethnic store.

Water Crackers

Extraordinarily thick, firm crackers perfect for soaking in soup or stuffing whole into roasted or steamed fish. They absorb the flavors of these foods and become a tasty side. They can also be eaten with butter, cheese or jam if you like a good crunch.

Yams (Yellow or White Name)

These are not the same as American sweet potatoes. There are a plethora of yams available in Jamaica, For these recipes, you may find them in the ethnic section of your grocery store under the name 'yellow or white name' (pronounced nah-mey). They are very starchy and typically only need to be wrapped in foil and roasted over open heat or peeled, cut into large chunks, and boiled in salted water to be enjoyed as a stand alone side.