One of the Most Comforting of Comfort Foods
Welcome to the islands! I can still hear the sing-song voices of those happy souls greeting our arriving party in Jamaica with song, dance….and rum punch! One of the most pleasurable aspects of this vacation was the food.
Ten of us had rented a villa high on the mountainside above Montego Bay. It came equipped with a staff of five, including an internationally-acclaimed butler. He asked us what types of food we would like to eat during our stay, and assured us the cook could prepare anything we liked.
Being accustomed to his guests requesting Kobe beef steaks and lobster, he was quite perplexed when we asked to “go native” and eat what the local people would eat for their daily fare. “This is what you really want, simple island food?” We enthusiastically assented.
It became the culinary adventure of a lifetime! Ackee, which tasted like scrambled eggs, saltfish and fried plantains for breakfast. Pumpkin soup and curry goat for Sunday dinner. Jerk chicken! I could eat jerk chicken every day. Stew peas, steamed callaloo, and a corn casserole very similar to this one. If you want to experience a little island cuisine, without the hassle and expense of travel, give this dish a try!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Go easy on the hot pepper in this, until you are sure what amount of heat you can tolerate. Scotch bonnet peppers, whether raw or dried, are extremely hot. Suggest you start out with the cayenne pepper.
Recipe and photo courtesy of Imma at Immaculate Bites
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