Curry by Colleen Taylor Sen

Author:Colleen Taylor Sen
Language: eng
Format: epub
Publisher: Reaktion Books

Jamaica

Although people of Indian origin constitute only 3 per cent of Jamaica’s population, traditional Indian foods such as ‘curry goat’, roti and callaloo are now seen as ‘Jamaican’. (Jamaicans sometimes name their food for the cooking technique: curry goat, stew chicken, jerk pork, steam fish and so on.) The national dish is saltfish (salted cod) and ackee (a tropical fruit) made with black pepper and scotch bonnet peppers. Curry goat, served on festive occasions, is cooked with prepared curry powder and scotch bonnet chillies in coconut milk and often served with rice and peas (kidney beans or pigeon peas). A soup called ‘mannish water’ containing a goat’s head and other parts (including the penis), tomatoes, vegetables and chillies is believed to have aphrodisiac powers and is traditionally served to grooms on their wedding night.

A local twist is given to the classic British oxtail stew by the addition of beans, allspice (known locally as pimento) and scotch bonnet peppers. Beef patties, spiced ground meat in a dough pocket similar to an empanada, are popular snacks not only in Jamaica but also in Toronto and other North American cities with a large Caribbean population.

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