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Showing 31-45 of 60 items

Everything You Need To Know About

Jamaican

recipe

Don't let the rum sneak up on you in this refreshing tropical drink. Serve in cold glasses with a wedge of lime. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

recipe

Scotch bonnet and habanero chiles are native to the Caribbean and are extremely hot. Scotch bonnets are traditional, but you can use habaneros, which are similar and easier to find. Use fewer or more, according to your taste. Protect your hands by wearing gloves when cutting the peppers and when rubbing the chicken with marinade. Plan ahead so the chicken can marinate overnight; allowing it to come to room temperature before grilling makes for faster and more even cooking.

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recipe

Many people keep their own homemade hot sauce on hand or at least a favorite commercial sauce. Jamaicans use it like ketchup. This sauce is spicy, yet flavorful, and simple to prepare. The pawpaw sweetens and texturizes the vegetable base and provides a gentle palette for the robust Scotch bonnet peppers. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

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These savory fritters can be made in advance and reheated in a 350-degree Fahrenheit oven for 10 minutes or in a microwave for 1 minute. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

recipe

At the Strawberry Hill resort in Jamaica, executive chef James Palmer serves his reinterpretation of gnocchi (Italian potato dumplings), using dasheen and pale-yellow sweet potatoes, and serves them with this fresh marinara sauce.

recipe

Miss Lamie of Westmoreland, Jamaica, is known for her delicious fried chicken. Her method for frying the chicken isn't conventional, and her seasoning creates fantastically deep flavor. Serve with boiled potatoes and a fresh garden salad, or enjoy eating the chicken cold the next day. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

recipe

Jamaica contributes its characteristic spice to jerk chicken, an unusual method of barbecue. For best results, cook it on an outdoor grill or in a stovetop grill pan. Our jerk marinade can also be used on pork, beef, and fish.

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