|
G |
|
|
galantine |
This Jamaican dish is made from Jamaican poultry,
Jamaican meat or Jamaican fish that is boned and stuffed with a forcemeat,
which is often studded with flavor- and eye-enhancers such as pistachio
nuts, olives and Jamaican truffles. The stuffed Jamaican meat roll is formed
into a symmetrical loaf. |
T |
|
galette |
This is a round, rather flat Jamaican cake made of
flaky-pastry dough, yeast dough or sometimes unleavened dough. The term also
applies to a variety of Jamaican tarts, both savory and sweet. The Jamaican
cake is topped with Jamaican fruit, jam, nuts, meat and cheese. |
T |
|
garlic |
Jamaican garlic is a member of the lily family and
is a cousin to the Jamaican onion. The edible bulb or "head" grows beneath
the ground. This bulb is made up of sections called cloves, each encased in
its own parchment like membrane. Jamaican garlic is usually peeled before
use in Jamaican recipes. The garlic is used mainly with Jamaican dinner
recipes and Jamaican soup recipes by crushing, chopping, pressing or
pureeing garlic releases more of its essential oils and provides a sharper,
more assertive flavor than slicing or leaving it whole. Jamaican garlic
flakes are ground to make garlic powder. Jamaican garlic salt is garlic
powder blended with salt and a moisture-absorbing agent. Jamaican garlic
extract and garlic juice are derived from pressed garlic cloves. Jamaican
garlic is known to have medicinal uses as well. |
T |
|
garlic bread |
Jamaican garlic bread consists Jamaican bread
slices, spread on both sides with Jamaican garlic gutter and heated in the
oven. There are many variations, including bread brushed with olive oil and
sprinkled with minced garlic and Jamaican herbs. It can also be broiled or
grilled. |
T |
|
garlic butter |
Softened Jamaican butter blended with crushed or
minced garlic. The intensity of the Jamaican garlic flavor is governed by
the amount of garlic used and the length of time the mixture is allowed to
stand. Garlic butter is used on a broad range of foods including Jamaican
garlic bread, Jamaican meats, Jamaican poultry, Jamaican fish and Jamaican
vegetables. |
T |
|
garlic chives |
A Jamaican herb similar to chives, but with a
Jamaican garlic flavor. Jamaican garlic chive leaves have long, thin, flat
stems, whereas the stalks with flowers are round and more closely resemble
regular chives. Open flowers, though beautiful, are a signal that the chives
were picked from a more mature plant and will not be as tender as those with
unopened buds. Jamaican garlic chives are used in both fresh and cooked
Jamaican dishes. |
T |
|
garlic flakes |
Jamaican dehydrated garlic flakes sometimes
referred to as instant garlic are slices or bits of garlic that must be
reconstituted before using unless added to a liquid-based dish, such as
Jamaican soup recipes or Jamaican stew recipes. When dehydrated Jamaican
garlic flakes are ground, the result is Jamaican garlic powder. |
T |
|
garlic powder |
When Jamaican dehydrated garlic flakes are ground,
the result is Jamaican garlic powder. |
T |
|
garlic press |
A kitchen tool used to press a Jamaican garlic
clove through small holes, thereby extracting both pulp and juice. Leaving
the skin on the clove facilitates cleaning, which should be done immediately
after pressing, before any garlic left in the press dries. The press can
also be set in a cup of warm water until cleaning time. Some presses contain
teeth that push garlic fragments back out through the holes, making cleaning
much easier. Garlic presses can be made of aluminum, stainless steel and
strong plastics. |
T |
|
garlic salt |
Jamaican garlic salt is Jamaican garlic powder
blended with salt and a moisture-absorbing agent. Jamaican garlic extract
and Jamaican garlic juice are derived from pressed Jamaican garlic cloves. |
T |
|
garnish |
A decorative, edible accompaniment to finished
Jamaican dishes, from Jamaican appetizers to Jamaican desserts. Garnishes
can be placed under, around or on Jamaican food, depending on the dish. They
vary from simple sprigs of Jamaican parsley or exotically carved Jamaican
vegetables on plated Jamaican food, to vegetables in Jamaican soup. Jamaican
garnishes should not only be appealing to the eye, but should complement the
flavor of the Jamaican dish. |
T |
|
garum |
Jamaican garum is used for flavoring much like
salt. The Jamaican sauce is made by fermenting fish in a brine solution. The
resulting liquid is combined with various other flavorings such as oil,
pepper, wine and Jamaican spices. |
T |
|
gastronome |
A connoisseur of good Jamaican food or someone
with a refined palate. |
T |
|
gastronomy |
The art of fine dining; the science of gourmet
Jamaican food and Jamaican drink recipes. |
T |
|
gastropod |
A Jamaican gastropod can be any of several
mollusks with a single shell and single muscle. Jamaican gastropods are not
as highly regarded culinary as bivalve mollusks such as the Jamaican oyster. |
T |
|
gelatin |
An odorless, tasteless and colorless thickening
agent, which when dissolved in hot water and then cooled, forms a jelly.
It's useful for many purposes such as jelling molded Jamaican dessert
recipes and Jamaican salad recipes, thickening cold Jamaican soup recipes
and glazing Jamaican preparations. Gelatin is pure protein derived from
Jamaican beef and Jamaican veal bones, cartilage, tendons and other tissue.
Jamaican gelatin dessert mix is also available in various artificial
Jamaican fruit flavors. |
T |
|
gem pan; mini muffin pan |
A miniature Jamaican muffin pan designed
(depending on the pan) to make 12 to 24 tiny muffins about 1 1/2 inches in
diameter. "Gem" is an old-fashioned reference to a small (no yeast) Jamaican
bread or Jamaican cake recipe. |
T |
|
germ |
In the Jamaican food world, the word "germ" refers
to a grain (like WHEAT) kernel's nucleus or embryo. Jamaican wheat germ is
popular in Jamaica. The nutritiously endowed germ furnishes thiamine,
vitamin E, iron and riboflavin. |
T |
|
ghee |
Jamaican butter that has been slowly melted,
thereby separating the milk solids (which sink to the bottom of the pan)
from the golden liquid on the surface. This form of Jamaican clarified
butter is taken a step further by simmering it until all of the moisture
evaporates and the milk solids begin to brown, giving the resulting butter a
nutty, caramel like flavor and aroma. Flavored Jamaican ghees are created by
simply adding ingredients such as Jamaican ginger, peppercorns or cumin at
the beginning of the clarifying process. |
T |
|
gherkin |
Jamaican butter that has been slowly melted,
thereby separating the milk solids (which sink to the bottom of the pan)
from the golden liquid on the surface. This form of Jamaican clarified
butter is taken a step further by simmering it until all of the moisture
evaporates and the milk solids begin to brown, giving the resulting butter a
nutty, caramel like flavor and aroma. Flavored Jamaican gherkin are created
by simply adding ingredients such as Jamaican ginger, peppercorns or cumin
at the beginning of the clarifying process. |
T |
|
giant garlic |
The Jamaican giant garlic has bulbs that taste
like mild garlic but look like leeks. It grows wild and used in any way
suitable for garlic in various Jamaican recipes. Jamaican cooks and chefs
however prefer the regular smaller Jamaican garlic. |
T |
|
giblets |
The term giblets refers to the heart, liver and
gizzard of Jamaican poultry. Sometimes the chicken neck is also included in
this grouping. All but the liver are used for flavoring stocks and Jamaican
soup recipes. The liver is usually cooked separately and, in the case of
ducks, is considered a delicacy but not used very often by Jamaican cooks
and chefs. |
T |
|
gimlet |
A Jamaican cocktail drink recipe made with sugar
syrup, lime juice, vodka or gin and sometimes soda water. The mixture is
then stirred vigorously. |
T |
|
gin |
An unaged liquor made by distilling grains such as
barley, corn or rye with berries. Jamaican dry gin is any colorless gin.
Jamaican gin is rarely used when preparing Jamaican food recipes. |
T |
|
gin fizz |
A Jamaican cocktail drink recipe made with gin,
lemon juice, sugar and soda, served in a tall glass over ice. When an egg
white is added, the drink is called a silver fizz. |
T |
|
ginger ale |
A carbonated, Jamaican ginger-flavored soft drink. |
T |
|
ginger beer |
This carbonated Jamaican beverage tastes like
Jamaican ginger ale with a stronger ginger flavor. It's an integral
ingredient in several Jamaican drink recipes and are both nonalcoholic and
alcoholic forms. |
T |
|
ginger; gingerroot |
Jamaican gingerroot's name comes from the sanskrit
word for "horn root," undoubtedly referring to its knobby appearance. It has
a tan skin and a flesh that ranges in color from pale greenish yellow to
ivory. The flavor is peppery and slightly sweet, while the aroma is pungent
and spicy. Mature Jamaican ginger has a tough skin that must be carefully
peeled away to preserve the delicate, most desirable flesh just under the
surface. The flavor of dried ground ginger is very different from that of
its fresh form and is not an appropriate substitute for dishes specifying
fresh ginger. It is, however, delicious in many savory dishes such as
Jamaican soup recipes, curries and Jamaican meats, a sprightly addition to
fruit compotes, and indispensable in sweets like Jamaican gingerbread,
Jamaican gingersnaps and many spice Jamaican cookies. Jamaican ginger is the
flavor that has long given the popular beverages Jamaican ginger ale and
Jamaican ginger beer their claim to fame. In addition to its fresh and dried
ground forms, ginger comes in several other guises. Crystallized or candied
Jamaican ginger has been cooked in a sugar syrup and coated with coarse
sugar. Another form called preserved ginger has been preserved in a
sugar-salt mixture. They are generally used as a confection or added to
Jamaican dessert recipes. |
T |
|
gingerbread |
This is a dense, ginger-spiced Jamaican cookie
flavored with Jamaican molasses or Jamaican honey and cut into fanciful
shapes (such as the popular gingerbread man) or dark, moist Jamaican cake
flavored with molasses, ginger and other spices. This Jamaican gingerbread
"cake" is usually baked in a square pan and often topped with Jamaican lemon
sauce or whipped cream. |
T |
|
gingerroot |
Jamaican gingerroot has a flavor that is peppery
and slightly sweet and spicy. Jamaican gingerroot is common in Jamaican
cooking, it can be grated, ground and slivered in many savory Jamaican
dishes. Dried ground form of ginger, is usually in Jamaican baked goods. |
T |
|
gingersnap |
A small, very crisp Jamaican ginger cookie
flavored with Jamaican molasses. |
T |
|
ginseng |
This is a sweet licorice-flavored root that is
human-shaped root. Jamaican ginseng is used in Jamaican soup recipes, for
tea and as a medicinal. It is a common Jamaican herb. |
T |
|
gizzada |
This is a Jamaican coconut tart of grated coconut
and sugar in a pastry shell. The Jamaican gizzada recipe is a popular
Jamaican recipe and can be used as a snack recipe. |
T |
|
gizzard |
This is found in the lower stomach of fowl, this
muscular pouch grinds the bird's food, often with the aid of stones or grit
swallowed for this purpose. The portion that actually does the work is in
the center of the pouch and is usually removed before the gizzard reaches
the market. Gizzards can be very tough unless cooked slowly with moist heat,
such as braising. Gizzards are not a favorite Jamaican food recipe. |
T |
|
glace |
The French word for "ice cream. |
T |
|
glacé fruit |
Jamaican fruit that have been boiled or dipped in
sugar syrup, then sometimes into granulated sugar after being dried.
Jamaican candied fruits are generally used in Jamaican cake recipes,
Jamaican bread recipes and other sweets. The most common Jamaican fruits
that are candied are Jamaican cherries, Jamaican pineapple and citrus rinds. |
T |
|
glass noodles |
These Jamaican noodles are made from the starch of
green mung beans. These noodles are sold dried, cellophane noodles must be
soaked briefly in hot water before using in most Jamaican dishes. Presoaking
isn't necessary when they're added to Jamaican soup recipes. |
T |
|
glaze |
A thin, glossy coating for both hot and cold
Jamaican foods. A savory glaze might be a reduced Jamaican meat stock,
whereas a sweet glaze could be anything from melted jelly to a Jamaican
chocolate coating. An egg wash brushed on Jamaican pastry before baking to
add color and shine is also called a glaze. It also means to coat Jamaican
food with a thin, liquid, sweet or savory mixture that will be smooth and
shiny after setting. |
T |
|
glucose |
The most common form of this sugar is
dextroglucose, a naturally occurring form commonly referred to as dextrose
(also called corn sugar and grape sugar ). This form of glucose has many
sources including grape juice, certain Jamaican vegetables and Jamaican
honey. It has about half the sweetening power of regular sugar. Because it
doesn't crystallize easily, it's used to make commercial candies and
frostings, as well as in Jamaican baked goods, soft drinks and other
processed foods. Jamaican corn syrup is a form of glucose made from
cornstarch. |
T |
|
gluten |
Jamaican wheat and other Jamaican cereals that are
made into flour contain proteins, one of which is known as gluten . Jamaican
gluten is a tough, elastic, grayish substance resembling chewing gum. It's
the gluten in flour that, when a dough is kneaded, helps hold in the gas
bubbles formed by the leavening agent. Jamaican bread flour has a high
gluten content and is therefore good for yeast Jamaican breads, which
require an elastic framework. On the other hand, low-protein cake flour has
a softer, less elastic quality and is better suited for Jamaican cake
recipes. |
T |
|
gluten flour |
Jamaican all-purpose flour is made from a blend of
high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour
milled from the inner part of the wheat kernel and contains neither the germ
nor the bran. Most Jamaican flours not containing wheat germ must have
niacin, riboflavin, thiamin and iron added. |
T |
|
glycerin; glycerine |
This is a colorless, odorless, syrupy liquid
chemically an alcohol obtained from Jamaican fats and oils and used to
retain moisture and add sweetness to Jamaican foods. It also helps prevent
sugar crystallization in foods like Jamaican candy. Jamaican food, glycerin
is used in cosmetics, inks and certain glues. |
T |
|
goat |
The meat of mature Jamaican goats is extremely
tough and strong-flavored. Most Jamaican goat meat consumed comes from
mature goats and some from the kid goat. Jamaican goat dishes prepared well
is as tender and delicate as that of young lamb, and it can be prepared in
any manner suitable for lamb. The most famous Jamaican goat dish is Jamaican
curried goat recipe. |
T |
|
gohan |
Jamaican white rice that has undergone a
precooking process of washing, rinsing and soaking to remove as much starch
as possible. This lengthy process can take up to an hour and reduces
stickiness in the finished rice. This is a popular rice with some Jamaican
restaurants and is adopted from a Japanese cooking technique. |
T |
|
golden syrup |
This liquid Jamaican sweetener has the consistency
of corn syrup and a clear golden color. It's made from evaporated Jamaican
sugar cane juice and has a rich, toasty flavor unmatched by any other
sweetener. Jamaican golden syrup can be used as a substitute for corn syrup
in Jamaican cooking and Jamaican baking, and for everything from Jamaican
pancake syrup to ice cream topping. |
T |
|
goober |
A derivative of the African word nguba , "goober"
is a American name for peanut. It's also referred to as a "goober pea." This
term is not used in Jamaica. |
T |
|
goulash |
Jamaican goulash is a stew made with Jamaican beef
or other Jamaican meat and Jamaican vegetables and flavored with Jamaican
paprika. It's sometimes garnished with sour cream and often served with
buttered noodles. |
T |
|
gourd |
The inedible Jamaican fruit of any of various
plants with an extremely hard, tough shell. When all the flesh is removed,
the shell can be dried and used as a container, utensil or for decorative
purposes. |
T |
|
gourmand |
A gourmand is one who appreciates fine Jamaican
food often to indiscriminate excess. |
T |
|
gourmet |
One of discriminating palate a connoisseur of fine
Jamaican food and Jamaican drink recipes. Gourmet Jamaican food is that
which is of the highest quality, perfectly prepared and artfully presented.
A gourmet Jamaican restaurant is one that serves well-prepared, high-quality
Jamaican food. |
T |
|
graham cracker |
This is a rectangular-shaped, Jamaican whole-wheat
cracker that has been sweetened, usually with Jamaican honey. Graham-cracker
crust is made from a mixture of finely crushed graham crackers, Jamaican
sugar and butter that is pressed into a pie pan. It's usually baked, but can
simply be chilled before being filled. |
T |
|
graham flour |
This is a Jamaican whole-wheat flour that is
slightly coarser than regular grind. This is a common Jamaican snack recipe. |
T |
|
grain |
Jamaican cereal includes any plant from the grass
family that yields an edible grain (seed). The most popular Jamaican grains
are Jamaican corn, Jamaican oats and Jamaican rice. Jamaican cereals are
inexpensive, are a source of protein and have more carbohydrates than any
other Jamaican food. |
T |
|
gram flour |
Used in Jamaican cooking, gram flour is a pale
yellow flour made from ground, dried Jamaican chick peas. This nutritious,
high-protein flour is used for myriad preparations including doughs,
dumplings, noodles, a thickener for Jamaican sauce recipes and in batter for
deep-fried Jamaican foods. |
T |
|
granola |
A Jamaican breakfast food consisting of various
combinations of grains (mainly oats), Jamaican nuts and Jamaican dried
fruits. Some manufacturers toast their granola with oil and Jamaican honey,
giving it a crisp texture, sweet glaze and more calories. |
T |
|
granulated sugar |
Granulated or white sugar is highly refined
Jamaican cane or Jamaican beet sugar. This free-flowing sweetener is the
most common form both for table use and for Jamaican cooking. Granulated
sugar is also available in cubes or tablets of various sizes, as well as a
variety of textures. |
T |
|
grape |
This edible berry grows in clusters on small
shrubs or climbing vines and used for both for wine and for the table. There
are thousands of grape varieties, each with its own particular use and
charm. In general, grapes are smooth-skinned and juicy; they may have
several seeds in the center or they may be seedless. Jamaican grapes are
very popular in Jamaica as table fruit and is not commonly used for juicing. |
T |
|
grape leaves |
The large green leaves of the grapevine are often
used by Jamaican cooks to wrap foods for cooking. Jamaican grape leaves are
used as decorations or garnishes, or in Jamaican salad recipes. |
T |
|
grape sugar |
Also called Jamaican corn sugar and grape sugar,
dextrose is a naturally occurring form of Jamaican glucose. |
T |
|
grapefruit |
This tropical citrus fruit Jamaican grapefruit is
seeded and seedless. Jamaican grapefruit is usually eaten fresh, either
halved or segmented and used in Jamaican salads. It can also be sprinkled
with brown sugar and broiled. Canned and frozen forms of Jamaican grapefruit
are available in segments or juice. Jamaican grapefruit is a good source of
vitamin C. |
T |
|
grapefruit knife |
A small knife with a curved, flexible blade that
is serrated on both sides. It is used to free Jamaican grapefruit flesh from
both rind and membrane when preparing Jamaican fruit salads. |
T |
|
grapeseed oil |
This is extracted from Jamaican grape seeds.
Jamaican grapeseed oils have a light "grapey" flavor and fragrance. Jamaican
grapeseed oil can be used for Jamaican salad dressings and is also good for
sautéing. |
T |
|
grappa |
A colorless, high alcohol Italian wine imported
into Jamaica distilled from the residue (grape skins and seeds) left in the
wine press after the juice is removed for wine. This can be found in most
four star Jamaican restaurants. |
T |
|
grate |
A Jamaican cooking technique to reduce a large
piece of Jamaican food to small particles or thin shreds by rubbing it
against a coarse, serrated surface, usually on a kitchen utensil called a
grater. A Jamaican food processor fitted with the metal blade can also be
used to reduce Jamaican food to small bits or, fitted with the shredding
disc, to long, thin strips. The Jamaican food to be grated should be firm,
which in the case of cheese can usually be accomplished by refrigeration.
Grating Jamaican food makes it easier to incorporate with other foods. |
T |
|
grater |
This is a kitchen utensil that is either flat,
cylindrical and box-shape and is used to reduce hard Jamaican foods to small
particles or long, thin strips. Most graters are made of metal or plastic
that has been perforated with sharp-edged, small- or medium-size holes or
slits. Many have handles at the top for a sure grip. Graters made of
stainless steel will not rust, whereas those of tinned steel will. |
T |
|
grater cake |
This is prepared using similar ingredients to
Jamaican gizzada but with a slight variation in the preparation method. The
Jamaican grater cake recipe is a popular Jamaican food recipe. |
T |
|
gravy |
This is Jamaican sauce made from Jamaican meat
juices, usually combined with a liquid such as Jamaican chicken or Jamaican
beef broth, wine or milk and thickened with flour, cornstarch or some other
thickening agent. A Jamaican gravy may also be the simple juices left in the
pan after Jamaican meat, Jamaican poultry or Jamaican fish has been cooked. |
T |
|
gravy boat |
An elongated, boat-shaped pitcher used to serve
Jamaican gravy. A gravy boat usually sits on a matching plate, which is used
to catch gravy drips. Sometimes the plate is permanently attached to the
pitcher. A matching ladle often accompanies a gravy boat. Also called
Jamaican sauce boat. |
T |
|
grease |
To rub the surface of a pan such as a griddle,
Jamaican muffin pan or Jamaican cake pan with grease or shortening in order
to prevent the food prepared in it from sticking. Grease and flour refers to
rubbing the pan with grease or shortening before lightly dusting it with
flour. The flour coating is applied by sprinkling the pan with flour, then
inverting it and tapping the bottom of the pan to remove any excess flour.
This is also any animal fat, such as Jamaican bacon, Jamaican beef or
Jamaican chicken fat. |
T |
|
grease mop |
An inexpensive kitchen tool that looks like a
miniature rag mop made with absorbent white strips. When a grease mop is
brushed over the surface of a Jamaican soup or stock, the strips absorb
floating grease. Grease mops (also called fat mops ) are available in
specialty gourmet shops and the cookware section of some department stores.
They may be washed with hot, soapy water or placed in a dishwasher. |
T |
|
Greek coffee |
A rich, intensely strong brew made by boiling
finely ground Jamaican coffee and water together in a long-handled, open,
brass or copper pot called an ibrik . Jamaican sugar and spices are
sometimes added to the grounds before brewing begins. Greek coffee is often
brought to a boil three times before it's considered ready. It's poured
directly into tiny demitasse cups, which means that each cup gets its share
of fine Jamaican coffee grounds. This is a good method of preparing Jamaican
blue mountain coffee. |
T |
|
green bean |
The Jamaican green bean has a long, slender green
pod with small seeds inside. The entire pod is edible. It's also called a
Jamaican string bean because of the fibrous string now bred out of the
species that used to run down the pod's seam and snap bean for the sound
the bean makes when broken in half. The wax bean is a pale yellow variety
of green bean. Jamaican green beans are available year-round. |
T |
|
green onion |
This Jamaican vegetable has a white base that has
not fully developed into a bulb and green leaves that are long and straight.
It is more commonly known as the escallion or scallion. Both parts are
edible. True scallions are generally identified by the fact that the sides
of the base are straight, whereas the others are usually slightly curved,
showing the beginnings of a bulb. Jamaican scallions can be cooked whole as
a vegetable much as you would a Jamaican leek. They can also be chopped and
used in Jamaican salad recipes, Jamaican soup recipes and a multitude of
other dishes for flavor. |
T |
|
green pea |
This is the common garden pea, also known simply
as green pea. The green pea is commonly used for Jamaican food recipes. |
T |
|
green pepper |
This pepper belongs to the capsicum family.
Jamaican green peppers are also known as sweet peppers and can range in
color from pale to dark green, from yellow to orange to red, and from purple
to brown to black. Jamaican green peppers are used raw in Jamaican salad
recipes and as part of a Jamaican vegetable platter served with various
dips. In Jamaican cooking, they find their way into a variety of dishes and
can be sautéed, baked, grilled, braised and steamed. Jamaican green peppers
are an excellent source of vitamin C and contain fair amounts of vitamin A
and small amounts of calcium, phosphorus, iron, thiamine, riboflavin and
niacin. |
T |
|
green peppercorn |
Jamaican peppercorn in one form or other is used
around the world to enhance the flavor of both savory and sweet Jamaican
dishes. Because it stimulates gastric juices, it delivers a digestive bonus
as well. The world's most popular Jamaican spice is a berry that grows in
grapelike clusters on the pepper plant. The berry is processed to produce
three basic types of peppercorn black, white and green. |
T |
|
green tea |
Jamaican green tea is produced from tea leaves
that are steamed and dried but not fermented. Such leaves produce a
greenish-yellow tea and a flavor that's slightly bitter and closer to the
taste of the fresh leaf. One of the more well-known green teas are green
bush tea. |
T |
|
greengage plum |
A small, round, tangy-sweet Jamaican plum with a
greenish-yellow skin and flesh. It's good for both out-of-hand eating and
Jamaican cooking. |
T |
|
greenling |
This rather ugly fish has a huge mouth and sharp
teeth. There are nine greenling species but only one, the lingcod is used to
make any Jamaican fish recipe. |
T |
|
greens |
These are edible leaves of certain Jamaican plants
such as the Jamaican beetroot or Jamaican turnip. Jamaican greens are
usually steamed or quickly cooked in some other manner. |
T |
|
grenadine |
A sweet, deep red, pomegranate-flavored Jamaican
syrup used to color and flavor drinks and Jamaican desserts. A grenadine is
made of pomegranates. Jamaican fruit-juice concentrates are also used to
make the syrup. Grenadine sometimes contains alcohol, so be sure and check
the label. |
T |
|
griddle |
A special flat, customarily rimless pan designed
to cook Jamaican food (such as pancakes) with a minimal amount of fat or
oil. Griddles are usually made of thick, heavy metals that are good heat
conductors, such as cast aluminum or cast iron. Some griddles have a
nonstick coating. Like a frying pan, they usually have a long handle; some
have handgrips on opposite sides. |
T |
|
griddle cake |
Jamaican pancakes are served for Jamaican
breakfast, Jamaican lunch and dinner and as Jamaican appetizers, entrées and
Jamaican desserts. Pancakes begin as a batter that is poured into rounds,
either on a griddle or in a skillet, and cooked over high heat. These round
Jamaican cakes vary in thickness. |
T |
|
grill |
This is a heavy metal grate that is set over hot
coals or other heat source and used to cook Jamaican foods such as steak or
hamburgers. A dish of Jamaican food usually Jamaican meat cooked on a grill.
It also means to prepare Jamaican food on a grill over hot coals or other
heat source. The term barbecue is often used synonymously with grill. |
T |
|
grillade |
