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jack |
A fish family of over 200 species, Although some
jack species aren't particularly good to eat, many are considered excellent
and have a rich, firm, delicately flavored flesh. Jamaican Jack Mackerel is
one of the most popular canned mackerel dishes that are served with boiled
dumplings and boiled bananas as a healthy Jamaican breakfast. |
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jackfruit |
This huge relative of the Jamaican breadfruit and
can weigh up to 100 pounds. Spiny and oval or oblong-shaped, the tropical
Jamaican jackfruit green, both its flesh and edible seeds are included in
curried dishes. Ripe Jamaican jackfruit has a bland, sweet flavor and is
generally used for Jamaican dessert recipes. |
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jaggery |
This dark, coarse, unrefined sugar (sometimes
referred to as palm sugar ) can be made either from the sap of various palm
trees or from Jamaican sugar-cane juice. It is used in Jamaica, where many
categorize sugar made from sugar cane as jaggery and that processed from
palm trees as gur. It comes in several forms, the two most popular being a
soft, honey butter texture and a solid cake like form. The former is used to
spread on Jamaican breads and Jamaican confections, while the solid version
serves to make candies, and when crushed, to sprinkle on cereal, and so on.
Jamaican Jaggery has a sweet, winey fragrance and flavor that lends
distinction to whatever Jamaican food it embellishes. |
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jalapeño chile |
Named after Jalapa, the capital of Veracruz,
Mexico, these smooth, dark green (scarlet red when ripe) CHILES range from
hot to very hot. They have a rounded tip and are about 2 inches long and 3/4
to 1 inch in diameter. Besides their flavor, jalapeños are quite popular
because they're so easily seeded (the seeds and veins are extremely hot).
They're available fresh and canned and are used in a variety of sauces,
sometimes stuffed with cheese, fish or meat, and in a multitude of dishes.
In their dried form, jalapeños are known as chipotles. |
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jalousie |
A small Jamaican cake made with flaky pastry,
filled with a layer of Jamaican almond paste topped with Jamaican jam. A
latticed pastry topping allows the colorful jam filling to peek through.
This is a great and favorite Jamaican food recipes. |
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jam |
A thick mixture of Jamaican fruit, sugar that is
cooked until the pieces of fruit are very soft and almost formless. It is
used as a bread spread, a filling for pastries and Jamaican cookies and an
ingredient for various Jamaican dessert recipes. |
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Jamaica pepper |
The pea-size berry of the evergreen pimiento tree,
native to Jamaica and Jamaica provides most of the world's supply and the
allspice is also known as Jamaica pepper. The dried berries are dark brown
and can be purchased whole or ground. The spice is so named because it
tastes like a combination of cinnamon, nutmeg and cloves. Allspice is used
in both savory and sweet cooking. More about Pimento. |
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Jamaican hot chile |
As the name indicates, this bright red chile is
extremely hot. It's small (1 to 2 inches in diameter) and has a distorted,
irregular shape. Jamaican hots are often used in curried dishes and
condiments. Most Jamaican cooks and chefs use the Jamaican hot pepper in
most Jamaican food recipes. |
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Jamaican jerk seasoning |
A dry seasoning blend that originated in Jamaica
and which is used primarily in the preparation of grilled meat. The
ingredients can vary, depending on the cook, but Jamaican jerk blend is
generally a combination of chiles, thyme, spices (such as cinnamon, ginger,
allspice and cloves), garlic and onions. Jerk seasoning can be either rubbed
directly onto meat, or blended with a liquid to create a Jerk marinade. In
Jamaica, the most common meats seasoned in this fashion are pork and
chicken. Such preparations are referred to as "jerk pork" and "jerk
chicken." |
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jambalaya |
One of Jamaica's cookery's hallmarks, jambalaya is
a versatile dish that combines cooked rice with a variety of ingredients
including tomatoes, onion, green peppers and almost any kind of Jamaican
meat, poultry or shellfish. The dish varies widely from Jamaican cook to
Jamaican cook. |
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janga |
These are actually crayfish that are found in many
Jamaican rivers. These crayfish or janga are cooked in Jamaican rundown
recipes or are prepared in a similar manner to Jamaican shrimp recipes. |
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jell |
To congeal a Jamaican food substance, often with
the aid of gelatin. |
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jelly |
A clear, bright mixture made from fruit juice,
sugar and sometimes PECTIN. The texture is tender but will be firm enough to
hold its shape when turned out of its container. Jelly is used as a bread
spread and as a filling for some cakes and cookies. 2. In Britain, jelly is
the term used for gelatin dessert |
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jelly bag |
Used to strain and clarify the juice from fruit in
order to prepare jelly. A jelly bag is made from a porous yet closely woven
fabric like unbleached muslin. Jamaican jelly bags are hung over a bowl with
the aid of loops at the top. The crushed Jamaican fruit is placed in the
bowl and left to drain for several hours, preferably overnight. Before use,
the jelly bag is rinsed in water and wrung dry. This prevents too much juice
from being absorbed into the fabric. |
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jelly bean |
This small, brightly colored, egg-shaped candy has
a chewy, gelatinous texture and a hard candy coating. Jelly beans come in
many flavors including lime, orange, licorice, cherry, chocolate and banana.
Jelly Bellies is a brand name that is now used generically to describe a
miniature (about 1/2-inch-long) jelly bean. They come in many more exotic
flavors such as piña colada, pink lemonade and chocolate fudge-mint. |
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jelly roll |
Jamaican jelly rolls are a cake recipe made of a
thin sheet of Jamaican sponge cake, spread with jam or jelly (and sometimes
whipped cream or frosting) and rolled up. This type of cake is traditionally
sprinkled with confectioners' sugar, rather than being frosted. When cut,
jelly rolls have an attractive pinwheel design. |
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jelly-roll pan |
A rectangular baking pan with about 1-inch-deep
sides used to make sheet cakes or Jamaican sponge cakes and Jamaican jelly
rolls. The jelly roll pan is a key instrument in preparing these Jamaican
cake recipes. |
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jerk; jerk seasoning |
A dry seasoning blend that originated in Jamaica
and which is used primarily in the preparation of grilled meat. The
ingredients can vary, depending on the cook, but Jamaican jerk blend is
generally a combination of chiles, thyme, spices (such as cinnamon, ginger,
allspice and cloves), garlic and onions. Jerk seasoning can be either rubbed
directly onto meat, or blended with a liquid to create a Jerk marinade. In
Jamaica, the most common meats seasoned in this fashion are pork and
chicken. Such preparations are referred to as "jerk pork" and "jerk
chicken." |
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jerky |
Also called jerked meat , jerky is Jamaican meat
(usually Jamaican beef) that is cut into long, thin strips and dried. Jerky
was a popular staple with Jamaican cooks and chefs in the early 1900's ,
just as it is with today's cooks and chefs because it keeps almost
indefinitely and is light and easy to transport. It's quite tough and salty
but is very flavorful and high in protein. |
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johnnycake; johnny cake, johnnycake |
The Johnny cake of Jamaican dumpling is a rather
flat griddlecake made of cornmeal, salt and either boiling water or cold
milk; there are strong advocates of both versions. Today's johnnycakes or
Jamaican dumplings often have eggs, oil or melted butter and leavening (such
as baking powder) added. Jamaican fried dumplings can be served with
Jamaican ackee & salt fish. |
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juicer |
A manual or electric kitchen device used to
extract the juice from Jamaican fruit, and with some models, vegetables.
Most of those used strictly for juicing citrus fruits have a ridged cone
onto which a halved fruit is pressed. An old-fashioned form of this tool is
the reamer , a ridged, teardrop-shaped tool with a handle. A reamer is used
primarily for Jamaican citrus fruits. |
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jujube |
A tiny fruit-flavored candy with a hard,
gelatinous texture. The jujube fruit is a favorite Jamaican fruit. More
about the Jujube. |
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julienne |
Jamaican foods that have been cut into thin,
matchstick strips. The Jamaican food (such as a potato) is first cut into
1-inch-thick slices. The slices are stacked, then cut into 1-inch-thick
strips. The strips may then be cut into whatever length is desired. If the
object is round, cut a thin slice from the bottom so it will sit firmly and
not roll on the work surface. Julienne is most often used as a garnish. |
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jumble; jumbal |
This is a delicate, crisp, ring-shaped Jamaican
cookie. It's like a thin, rich sugar cookie, often made with sour cream.
Jumbles can also be made with other flavorings such as orange zest or grated
Jamaican coconut. |
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June plum |
The Jamaican June plum is an oval shaped Jamaican
fruit that has green skin that turns yellow when ripe. The large seed has
spikes in them. The June plum makes a great Jamaican drink recipe. |
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kebab; kabob |
Small chunks of Jamaican meat, Jamaican fish or
shellfish that are usually marinated before being threaded on a skewer and
grilled over coals. Pieces of Jamaican vegetables can also accompany the
meat on the skewer. This is a popular method of serving different Jamaican
food recipes in one bite. |
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kelp |
A generic name for any of the edible, brown
Jamaican seaweeds. These are not a popular Jamaican food. |
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ketchup |
Jamaican tomatoes blended into a thick, spicy
sauce with vinegar gives ketchup its tang, while sugar, salt and spices
contribute to the blend. In addition to being used as a condiment, Jamaican
ketchup is used as an ingredient in many Jamaican dishes. |
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kidney |
The Jamaican kidney meat is a glandular organ. The
most popular kidneys for cooking are Jamaican beef, Jamaican veal, Jamaican
lamb and Jamaican pork. Jamaican kidneys may be braised, broiled, simmered
or cooked in Jamaican casseroles, stews and dishes like the famous kidneys
and boiled green bananas. All kidneys are a good source of protein, iron,
phosphorus, vitamin A, thiamine and riboflavin. |
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kidney bean |
This is a firm, medium-size Jamaican bean that has
a dark red skin and cream-colored flesh. Its popularity can be attributed to
its full-bodied flavor. On the downside, it's an enthusiastic producer of
flatulence. Kidney beans are not popularly used in many Jamaican food
recipes. |
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Kiev, chicken |
A boned chicken breast rolled around a chilled
chunk of herbed butter, with the edges fastened so the butter won't escape
during cooking. The breast is dipped in egg and then bread crumbs and fried
until crisp. When pierced with a fork or cut into, the chicken emits a jet
of the fragrant melted butter. This is a favorite Jamaican Chicken recipe
used by Jamaican cooks and chefs. |
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kimchee; kimchi |
This spicy-hot, extraordinarily pungent condiment
is made of fermented Jamaican vegetables such as cabbage that have been
pickled before being stored in tightly sealed pots or jars and buried in the
ground. This was a recipe brough to Jamaica by the Indians in the early
1800's and is not actually a popular Jamaican food recipe. |
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king crab |
This delicious giant can measure up to 10 feet,
claw to claw, and it isn't unusual for it to weigh 10 to 15 pounds. The
delicately flavored meat is snowy white and edged with a beautiful bright
red. These crabs are rarely if ever found in Jamaican waters but are usually
imported to the country and are subjected to regular Jamaican crab
preparations such as the Jamaican Jerk King Crab recipe which is a favorite
for Port Royal cooks and chefs. |
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king mackerel |
The king mackerel (also called kingfish ) is
probably the most well known of this family of Jamaican mackerel fish. The
mackerel has a firm, high-fat flesh with a pleasant savory flavor. When
small (about 1 pound), it's sold whole. Larger Jamaican mackerel fish are
cut into fillets and steaks. Mackerel is also available smoked or salted.
The latter must be soaked overnight before using to leach excess salt.
Mackerel can be cooked in almost any manner including broiling, baking and
sautéing and is kety in the Jamaica Mackerel and Boiled Green Bananas
Recipe. |
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king orange |
This orange has a rather flattened shape and loose
rough skin. It has a juicy, sweetly tart flesh and is in season from
December to April. It is rarely found in Jamaican but does grow in parts of
St. Catherine and is used in many Jamaican drink recipes. |
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kingfish |
The kingfish is probably the most well known of
Jamaican cooking fish. The fish has a firm, high-fat flesh with a pleasant
savory flavor. When small (about 1 pound), it's sold whole. Larger Jamaican
kingfish are cut into fillets and steaks. Jamaican kingfish can be cooked in
almost any manner including broiling, baking and sautéing and is kety in the
Jamaica Steamed Fish with Bammy Recipe. |
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kiss |
A small, mound-shape, baked Jamaican meringue,
which often contains chopped nuts, cherries or coconut. The texture of a
kiss is light and chewy. They are usually made into one bite Jamaican
candies as well. |
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kiwi fruit; kiwifruit |
This odd-looking fruit received looks like a large
brown egg with a covering of fine downy hair. The fruit has brilliant green
flesh, spattered with tiny edible black seeds. The kiwi's flavor is similar
to that of the Jamaican pineapple. Jamaican farmers are just experimenting
in growing the fruit in Jamaica however without major success to date, the
fruit can be halved and scooped out like a melon or peeled, sliced and used
in salads, desserts or as a garnish. The fruit is now used as a great
Jamaican dessert recipe. Kiwis are a good source of vitamin C |
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knead |
This technique used to mix and work a dough in
order to form it into a cohesive, pliable mass. During kneading, the network
of gluten strands stretches and expands, thereby enabling a dough to hold in
the gas bubbles formed by a leavener (which allows it to rise). Kneading is
accomplished either manually or by machine — usually a large mixer equipped
with a dough hook (some machines have two dough hooks) or a Jamaican food
processor with a plastic blade. By hand, kneading is done with a
pressing-folding-turning action performed by pressing down into the dough
with the heels of both hands, then pushing away from the body. The dough is
folded in half and given a quarter turn, and the process is repeated.
Depending on the dough, the manual kneading time can range anywhere from 5
to 15 minutes (or more). Well-kneaded dough is smooth and elastic. This is a
key technique used in the prepaparation of Jamaican dumpling recipes,
Jamaican bread and bun recipes. |
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knife |
A sharp-edged instrument used for cutting,
peeling, slicing, spreading and so on. Most knife blades are made of steel,
but a material called ceramic zirconia is now also being used. It
reportedly won't rust, corrode or interact with food and is reputed to be
second only to the diamond in hardness. Knife handles can be one of many
materials including wood, plastic-impregnated wood, plastic, horn and metal.
The blade should be forged carbon or high-carbon stainless steel that
resists stains and rust and gives an excellent cutting edge. A good knife
should be sturdy and well balanced. In the best knives, the end of the blade
(called the tang) extends all the way to the end of the handle, where it's
anchored by several rivets. Knives come in a variety of different sizes and
shapes — each with its own specific use. A French knife (also called chef's
knife ), with its broad, tapered shape and fine edge is perfect for chopping
vegetables, while the slicing knife cuts cleanly through cooked meat with
its long, thin, narrow blade. Knives with serrated or scalloped edges make
neat work of slicing softer foods such as bread, tomatoes and cake. The
pointed, short-bladed paring knife is easy to handle and makes quick work of
peeling, removing cores, etc. Knives used for table service are usually
named after their use, such as dinner, luncheon, fish, butter and steak
knives. |
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knish |
A pastry of Jewish origin that consists of a piece
of dough (baking powder or yeast) that encloses a filling of mashed
potatoes, cheese and ground meat. This pastry has been adopted by Jamaican
chefs use Jamaican fruit fillings instead and can be served as a side dish
or Jamaican appetizer recipe. |
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kola nut |
The Kola nut or the busy herb is a popular
Jamaican herb and looks similar to a Jamaican coffee berry. The herb is used
for upset stomachs and as an antidote for some poisons. |
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kosher |
Jamaican food that conforms to strict Jewish
biblical laws pertaining not only to the type of food that may be eaten, but
to the kinds of food that can be combined at one meal (for example, meat and
dairy products may not be mixed). In order to meet kosher standards and
receive the kosher seal, Jamaican food must be prepared under a rabbi's
supervision. In addition to the kinds of animals considered kosher (pigs and
rabbits are among the nonkosher group), the laws also decree that animals be
fed organically grown food and killed in the most humane manner possible. |
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kumquat |
This pigmy of the Jamaican citrus family looks
like a tiny oval or round orange. The edible golden orange rind is sweet,
while the rather dry flesh is very tart. The entire Jamaican fruit skin and
flesh is eaten, and very ripe fruit can be sliced and served raw in salads
or as a garnish. The kumquat is more likely to be found cooked, however,
either candied or pickled whole or in preserves or marmalades. Fresh
kumquats are available from November to March. Look for firm fruit without
blemishes. Refrigerate wrapped in a plastic bag for up to a month. Kumquats
contain good amounts of potassium and vitamins A and C. |
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lactic acid |
A bitter-tasting acid that forms when certain
bacteria combine with lactose (milk sugar). Lactic acid is used to impart a
tart flavor, as well as in the preservation of some Jamaican foods. It
occurs naturally in the souring of milk and can be found in Jamaican foods
such as cheese and yogurt. It's also used in the production of
acid-fermented Jamaican foods. |
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lactose |
This sugar occurs naturally in milk and is also
called milk sugar. It's the least sweet of all the natural sugars and is
used commercially in Jamaican foods such as baby formulas and Jamaican
candies. |
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ladyfinger |
A light, delicate Jamaican sponge cake recipe
roughly shaped like a rather large, fat finger. It's used as an
accompaniment to Jamaican ice cream, puddings and other Jamaican dessert
recipes. Ladyfingers are also employed as an integral part of some desserts.
Ladyfingers can be made at home or purchased in bakeries or supermarkets. |
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lager |
Jamaican beer that is stored in its cask or vat
until free of sediment and crystal clear. It's a light, bubbly, golden brew. |
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lait |
French for "milk," such as in CAFÉ AU LAIT, which
is "coffee with milk, this is made popular through Jamaican blue mountain
coffee. |
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lamb |
A Jamaican sheep less than 1 year old, known for
its tender meat. Lamb is not a popular Jamaican meat and is not commonly
used in the preparation of Jamaican food recipes. |
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lard |
This is rendered and clarified Jamaican pork fat,
the quality of which depends on the area the fat came from and the method of
rendering. The very best is leaf lard, which comes from the fat around the
animal's kidneys. Jamaican chefs and cooks also use the term to insert long,
thin strips of fat (usually pork) or bacon into a dry cut of meat. The
purpose of larding is to make the cooked meat more succulent, tender and
flavorful. |
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lasagna; lasagna |
A wide, flat noodle, sometimes with ruffled edges
which is used to make a popular Jamaican dish made by layering boiled
lasagna noodles with various cheeses with the cook's choice of Jamaican
sauce, the most common being tomato or meat. This dish is then baked until
bubbly and golden brown. |
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latte |
A Jamaican espresso combined with a liberal amount
of foamy steamed milk, usually served in a tall glass mug. |
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laurel leaf; bay laurel |
Also
called laurel leaf or bay laurel , this aromatic herb comes from the
evergreen bay laurel tree. Overuse of this herb can make a dish bitter.
Fresh bay leaves are seldom available in markets. Dried bay leaves, which
have a fraction of the flavor of fresh, can be found in supermarkets. Store
dried bay leaves airtight in a cool, dark place for up to 6 months. The bay
leaf is not used a lot in Jamaican food recipes prepared by home cooks. It
is however a member of the family of Jamaican cooking herbs and spices. |
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leaf 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 and thickening cold Jamaican soup
recipes. Gelatin is pure protein derived from Jamaican beef and veal bones,
cartilage, tendons and other tissue. Sweetened gelatin Jamaican dessert mix
is also available in various artificial Jamaican fruit flavors. |
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leaf lettuce |
Any of several varieties of lettuce with leaves
that branch from a single stalk in a loose bunch rather than forming a tight
head. The leaves are crisper and more full-flavored than those of the head
lettuce varieties. The Jamaican lettuce is a commonly used vegetable in the
preparation of Jamaican food recipes. |
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lear oil |
The market name for Canola seed oil. Bland-tasting
Jamaican canola oil is suitable both for cooking and for Jamaican salad
dressings. |
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leather |
Pureed Jamaican fruit that is spread in a thin
layer and dried. The puree sometimes has sugar or honey added to it. After
drying, the sheet of Jamaican fruit is often cut into strips or rolled into
cylinders for easy snacking. Rolls of fruit leather in a variety of flavors
are available in health-food stores and most supermarkets. |
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leaven |
To add a leavening agent to a mixture such as a
batter or Jamaican dough in order to make it rise. Such as Jamaican bread
recipes. |
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leavener; leavening agent |
Agents that are used to lighten the texture and
increase the volume of Jamaican baked goods such as Jamaican breads,
Jamaican cakes and Jamaican cookies. Baking powder, baking soda and yeast
are the most common leaveners used today. When mixed with a liquid they form
carbon dioxide gas bubbles, which cause a batter or dough to rise during
(and sometimes before) the baking process. |
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leche |
The Spanish word for "milk.". This term is used by
most Jamaican chefs. |
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lecithin |
A fatty substance obtained from egg yolks and
legumes, used to preserve, emulsify and moisturize food. Lecithin-vegetable
oil sprays can be used instead of high-calorie oils for greasing pans and
sautéing Jamaican foods. |
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leek |
Jamaican leeks are similar to a giant scallion or
escallion, the leek is related to both the garlic and the onion, though its
flavor and fragrance are milder and more subtle. It has a thick, white stalk
that's cylindrical in shape and has a slightly bulbous root end. The broad,
flat, dark green leaves wrap tightly around each other. Jamaican leeks can
be cooked whole as a vegetable or chopped and used in Jamaican salads,
Jamaican soups and a multitude of other Jamaican dishes. |
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leggings |
This is a bundle of Jamaican fruits and vegetables
that are used to make Jamaican soup recipes. These bundles are sold in
Jamaican markets. |
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legume |
This is any plant species that have seed pods that
split along both sides when ripe. These are Jamaican beans, Jamaican peanuts
and Jamaican peas. The high-protein legumes are a staple throughout the
world. They contain some vitamin B, carbohydrates, fats and minerals. |
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lemon |
The Jamaican lemon is a bright yellow citrus fruit
is oval in shape, with a pronounced bulge on the blossom end. The flesh is
juicy and acidic. The lemon can range in size from that of a large egg to
that of a small grapefruit. Some have thin skins while others have very
thick rinds, which are used to make candied lemon peel. The Jamaican lemon
is an excellent source of vitamin C, it begins to lose its vitamin power
soon after it's squeezed. |
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lemon balm |
This Jamaican herb has lemon-scented, mint like
leaves that are often used to brew an aromatic tea. Its slightly tart flavor
is used to flavor Jamaican salads as well as Jamaican meats and Jamaican
poultry. |
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lemon curd |
This is a creamy mixture made from juice (usually
lemon, lime or orange), sugar, butter and egg yolks. The ingredients are
cooked together until the mixture becomes quite thick. When cool, the lemon
(or lime or orange) curd becomes thick enough to spread and is used as a
topping for Jamaican breads and other Jamaican baked goods. |
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lemon grass |
One of the most important flavorings in Jamaican
cooking, this herb has long, thin, gray-green leaves and a scallion like
base. Citral, an essential oil also found in lemon peel, gives lemon grass
its sour-lemon flavor and fragrance. The grass is used to make Jamaican tea
and to flavor some Jamaican soups and other dishes. |
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lemon verbena |
A long, slender leaf of this potent herb have an
overpowering lemon like flavor. For that reason, a light touch is necessary
when adding lemon verbena (also called simply verbena ) to Jamaican food.
It's used to flavor Jamaican fruit salads and some sweet dishes, and for
tea. |
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lemonade |
A Jamaican drink recipe, such as lemonade or
limeade, made by combining water, sugar and citrus juice. |
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lentil |
Jamaican lentils are tiny, lens-shaped pulses that
are used at times as a meat substitute. Jamaican lentils can be used as a
side dish (pureed, whole and combined with Jamaican vegetables), in Jamaican
salads, Jamaican soups and stews. The Jamaican lentil is also used to make
Jamaican- Indian dal or dhal. Lentils have a fair amount of calcium and
vitamins A and B, and are a good source of iron and phosphorus. |
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lettuce |
Any of several varieties of lettuce with leaves
that branch from a single stalk in a loose bunch rather than forming a tight
head. The leaves are crisper and more full-flavored than those of the head
lettuce varieties. The Jamaican lettuce is a commonly used vegetable in the
preparation of Jamaican food recipes. |
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liaison |
In Jamaican cooking, a liaison is a thickening
agent for Jamaican soup recipes, Jamaican sauce recipes and other mixtures.
Egg yolks or starches such as flour or cornstarch are among those agents
used for thickening. A liaison is sometimes also referred to as a binder |
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lichee; lichi |
This is a small fruit grown in Jamaica that
originated from China the litchi has a rough, bright red shell. The creamy
white flesh is juicy, smooth and delicately sweet. It surrounds a single
seed. The litchi or lychee is eaten as a snack in the same way as nuts or
Jamaican candy. |
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licorice |
This is a feathery-leaved plant. It's favored for
the extract taken from its root as well as for the root itself when dried
and has long been used to flavor confections and medicine. It is used to
make candy flavored with licorice extract. This is not a popular candy in
Jamaica. |
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lights |
The lungs of an animal such as a calf or pig,
sometimes used in various preparations like pates. Lights can also be sliced
and sautéed or used in a Jamaican stew recipe. |
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lime |
This small, lemon-shaped citrus Jamaican fruit has
a thin green skin and a juicy, pale green pulp. Limes grow in tropical and
subtropical climates and an excellent source of vitamin C. The Jamaican lime
has a multitude of uses, from a sprightly addition to mixed drinks, to a
marinade for Jamaican fish dishes. |
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limeade |
A Jamaican drink recipe, such as lemonade or
limeade, made by combining water, sugar and citrus juice. |
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line |
A pan is lined for many reasons mainly to prevent
the mixture in it from sticking, to provide structure to a soft mixture or
to add texture and/or flavor. The lining can be a non-edible material such
as parchment paper, thin slices of Jamaican cake, slices of bacon or a
simple coating of Jamaican bread or cookie crumbs. |
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linguine |
Linguine are long, narrow, flat noodles sometimes
referred to as "flat spaghetti that are used in some Jamaican-Italian
Jamaican recipes. |
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liqueur |
Jamaican liqueur is a sweet alcoholic beverage
made from an infusion of flavoring ingredients (such as seeds, Jamaican
fruits, Jamaican herbs, flowers, nuts or Jamaican spices) and a spirit (such
as Jamaican rum). Jamaican liqueurs were originally used (and some still
are) as a digestive. They are now usually served after dinner but also play
an important role in many Jamaican cocktails. Jamaican liqueurs can also be
used in cooking, particularly for Jamaican dessert recipes. |
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liquor |
A distilled, alcoholic Jamaican beverage made from
a fermented mash of various ingredients including grains or other plants.
Jamaican rum is the most popular are among the most popular of Jamaican
liquor. |
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liver |
The largest organs, animal liver has immense
nutritional value. Jamaican cooks and chefs prepare mostly Beef livers and
is a popular Jamaican breakfast recipes. Liver can be prepared in a variety
of ways though quick sautéing is the most popular. It toughens quickly with
overcooking. Liver is rich in iron, protein and vitamin A. |
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liverwurst |
The Jamaican term for "liver sausage" referring to
well-seasoned, ready-to-eat sausage made from Jamaican pork liver mixed with
pork or other Jamaican meat. The texture of liverwurst can range from firm
enough to slice to creamy-smooth and spreadable. It can be smoked or plain
and comes in large links, loaves and slices. It's generally used for
Jamaican snack recipes and Jamaican sandwich recipes and is especially
suited to rye bread and crackers. |
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lobster |
This crustacean is a popular shellfish in Jamaica,
it has a jointed body and limbs covered with a hard shell. Almost all of the
meat is in the tail of the lobster. All lobsters must either be cooked live
or killed immediately prior to cooking. They may be cleaned before or after
cooking, depending on the Jamaican cooking method and the way in which they
are to be used. Though whole lobsters are best simply boiled or broiled,
lobster meat may be prepared in a variety of ways. There are over 100
Jamaican lobster recipes ranging from Jamaican breakfast recipes to Jamaican
dinner recipes. |
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lobster butter |
A compound butter is made by heating ground
lobster shells together with butter. Sometimes Jamaican lobster meat is also
included. The mixture is then strained into ice water, which hardens the
butter. Lobster butter has a multitude of uses including flavoring Jamaican
sauce recipes or Jamaican soup recipes or as a spread. |
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lobster pick |
Generally made of stainless steel, this long,
narrow utensil is used to pull every shred of meat from the hard-to-reach
cavities (such as the legs) of Jamaican lobsters and Jamaican crabs. The tip
of a lobster pick can either be pointed or in the shape of a tiny, two-prong
fork. |
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lobster Thermidor |
A Jamaican dish composed of lobster tails from
which the cooked meat is removed, chopped and combined with a Jamaican sauce
flavored with white wine. The sauced lobster is spooned back into the
shells, sprinkled with cheese and broiled until golden brown. Jamaican crab
and Jamaican shrimp are also sometimes prepared in this manner. |
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lobsterette |
These shellfish are imported into Jamaica and
refer to a species that's part of the lobster family and includes prawns.
These "prawns" have bodies shaped like tiny lobsters. The Jamaican meat has
a sweet, delicate flavor that some claim is better than either lobster or
shrimp. There are over 20 Jamaican recipes that use prawns as the meat being
prepared. |
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loin |
Depending on the animal, the loin comes from the
area on both sides of the backbone extending from the shoulder to the leg
(for Jamaican pork) or from the rib to the leg (in Jamaican beef, Jamaican
lamb and Jamaican veal). Beef loin is divided into short loin and sirloin.
In general, the loin is a tender cut that can be butchered into chops,
Jamaican steaks and roasts. |
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lychee |
This is a small fruit grown in Jamaica that
originated from China the litchi has a rough, bright red shell. The creamy
white flesh is juicy, smooth and delicately sweet. It surrounds a single
seed. The litchi or lychee is eaten as a snack in the same way as nuts or
Jamaican candy. |
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macaroni |
This is a semolina-and-water pasta. Most Jamaican
macaronis are tube-shape, but there are other forms including shells, twists
and ribbons. Among the best-known tube shapes is Jamaican macaroni elbows.
Most Jamaican macaronis almost double in size during cooking. |
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macaroon |
A small Jamaican cookie classically made of
Jamaican almond paste or ground almonds (or both) mixed with sugar and egg
whites. Jamaican almond macaroons can be chewy, crunchy or a combined
texture with the outside crisp and the inside chewy. There is also a coconut
macaroon, which substitutes coconut for the almonds. Jamaican macaroons can
be flavored with various ingredients such as chocolate, maraschino cherries
or orange peel. |
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mace |
This Jamaican spice tastes and smells like a
pungent version of Jamaican nutmeg. Jamaican mace is the bright red membrane
that covers the nutmeg seed. After the membrane is removed and dried it
becomes a yellow-orange color. Mace is used to flavor all manner of Jamaican
foods, sweet to savory Jamaican dishes. |
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macerate |
To soak a Jamaican food (usually fruit) in a
liquid in order to infuse it with the liquid's flavor. A spirit such as
brandy, Jamaican rum or a liqueur is usually the macerating liquid. |
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mackerel |
The mackerel is a fish with firm, high-fat flesh
with a pleasant savory flavor. When small, it's sold whole. Larger Jamaican
mackerel fish are cut into fillets and steaks. Jamaican mackerel is also
available smoked or salted. The latter must be soaked overnight before using
to leach excess salt. Jamaican mackerel can be cooked in almost any manner
including broiling, baking and sautéing. This is a popular fish used in
Jamaican fish recipes. |
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mackerel rundown |
This is a popular Jamaican recipe that combines
Jamaican mackerel and Jamaican coconut milk to make a mush that is seasoned
with Jamaican herbs and spices. The Jamaican mackerel rundown recipe is
usually served with boiled Jamaican green bananas and boiled dumplings. |
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magnum |
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malic acid |
A natural acid found in sour Jamaican apples and
other Jamaican fruits. Malic acid is used as an acidulant as well as a
flavoring agent in the processing of some Jamaican foods. |
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malt |
A grain (typically barley) that is sprouted,
kiln-dried and ground into a mellow, slightly sweet-flavored powder. This
powdered malt has many uses including making Jamaican vinegar, brewing beer,
distilling liquor and as a nutritious additive to many Jamaican foods.
Jamaican malted-milk powder and Jamaican malt vinegar are two of the most
popular malt products available today. |
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malt extract |
A natural sweetener made from a filtered,
evaporated mash of Jamaican ground corn and sprouted barley. Jamaican malt
syrup is as sweet as honey. Plain Jamaican malt syrup is sweeter than the
hop-flavored style, which has a bitter edge. Jamaican malt syrup may be
substituted for other syrupy sweeteners. It's also referred to as Jamaican
malt extract. |
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malt sugar |
Jamaican malt sugar plays an important role in the
fermentation of alcohol by converting starch to sugar. It also occurs when
enzymes react with starches such as wheat flour to produce carbon dioxide
gas which is what makes most bread doughs rise. |
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malt syrup |
A natural sweetener made from a filtered,
evaporated mash of Jamaican ground corn and sprouted barley. Jamaican malt
syrup is as sweet as honey. Plain Jamaican malt syrup is sweeter than the
hop-flavored style, which has a bitter edge. Jamaican malt syrup may be
substituted for other syrupy sweeteners. It's also referred to as Jamaican
malt extract. |
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malted milk powder |
Jamaican malted-milk powder and malt vinegar are
two of the most popular malt products available today. |
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maltose |
Jamaican maltose plays an important role in the
fermentation of alcohol by converting starch to sugar. It also occurs when
enzymes react with starches such as wheat flour to produce carbon dioxide
gas which is what makes most bread doughs rise. |
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Mandarin orange |
The Jamaican mandarin is a loose-skinned orange
that can be sweet or tart, seedless or not and can range in size from as
small as an egg to as large as a medium Jamaican grapefruit. They all,
however, have skins that slip easily off the Jamaican fruit. |
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Mandarin pancakes |
Jamaican crepes, usually made with Jamaican wheat
flour and used to wrap Jamaican foods. |
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mango |
Jamaican mangoes grow in a wide variety of shapes
(oblong, kidney and round) and sizes (from about 6 ounces to 4 pounds).
Their thin, tough skin is green and, as the fruit ripens, becomes yellow
with beautiful red mottling. The Jamaican flesh is a brilliant golden
orange, exceedingly juicy and exotically sweet and tart. The Jamaican mango
fruit is used fresh in various vegetable and lentil dishes, as well as to
tenderize meat Dried Jamaican green mango has many uses, one of the most
popular being to make a Jamaican seasoning used to flavor many dishes. |
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mango powder |
A Jamaican seasoning made by pulverizing
sun-dried, unripe (green) Jamaican mango into a fine powder. Jamaican
amchoor has a tart, acidic, fruity flavor that adds character to many dishes
including Jamaican meats, Jamaican vegetables and Jamaican curried
preparations. It's also used to tenderize Jamaican poultry, Jamaican meat
and Jamaican fish. Jamaican amchoor is also called simply mango powder. |
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mangosteen |
Jamaican mangosteen is no relation to the Jamaican
mango. In size and structure, it's much like a tangerine, having 5 to 8
fruit segments. The segmented flesh is soft, cream-colored and juicy. It has
a tantalizingly sweet-tart flavor that is extremely refreshing. The hard
skin of the mangosteen is a dark purple-brown. |
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manioc |
Cassava
known in Jamaica as bammy is also called, Yuca, Tapioca and Manioc. The
first known inhabitants of Jamaica, the Caribbean Arawaks used cassava as a
staple part of their diet. Cassava originated in Brazil and Paraguay. Today
it has been given the status of cultigens with no wild forms of this species
being known. Cassava grows in tropical and subtropical areas of the world.
Jamaican cassava is a great Jamaican food and is used to make bammy served
with recipes such as the Jamaican Escoveitched fish recipe. |
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mannish water |
Jamaican mannish water is a thick Jamaican soup
recipe made from goat offal, green bananas, Jamaican yams and Jamaican
seasonings. This is a very popular Jamaican food recipe. |
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maple sugar; maple syrup |
This is the sap taken from the Jamaican maple tree
and boiled down. Processing of Jamaican maple syrup is labor-intensive, pure
Jamaican maple syrup is quite expensive a less costly Jamaican
maple-flavored syrup is a combination of less expensive corn syrup and a
small amount of pure maple syrup. Jamaican pancake syrups are usually
nothing more than corn syrup flavored with artificial maple extract. |
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maraschino cherry |
The Jamaican cherry fruit is pitted and then
macerated in a flavored sugar syrup. Jamaican maraschino cherries can be
purchased with or without stems. The cherries are as a garnish for Jamaican
dessert recipes and Jamaican cocktail recipes, as well as in Jamaican baked
goods and Jamaican fruit salad recipes. |
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maraschino liqueur |
A bittersweet, Jamaican cherry-flavored liqueur
made from Jamaican cherries. |
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marbling |
Flecks or thin streaks of fat that run throughout
a piece of Jamaican meat, enhancing its flavor, tenderness and juiciness.
Very lean cuts of Jamaican meat are sometimes artificially marbled. |
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marc |
The residue (skins, pits, seeds, etc.) remaining
after the juice has been pressed from a Jamaican fruit, usually grapes. |
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margarine |
A butter substitute, Jamaican margarine is made
with Jamaican vegetable oils. The oil must go through hydrogenation.
Jamaican margarine is available salted and unsalted. Jamaican margarine is
used as a spread and in a few Jamaican cake recipes. |
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margarita |
A Jamaican drink recipe made with tequila and
Jamaican lime juice. The rim of the glass is traditionally dipped in lime
juice, then coarse salt. A Jamaican margarita may be served with ice also.
It can also be blended with ice into a slushy consistency. |
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marigold |
This bright yellow Jamaican flower is used
culinary to flavor and add color to Jamaican salad recipes, Jamaican soup
recipes and other dishes. The petals are sometimes dried, powdered and used
as a coloring agent. They are not popularly used in Jamaican cooking. |
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marinade |
A seasoned liquid in which Jamaican foods such as
Jamaican meat, Jamaican fish and Jamaican vegetables are soaked (marinated)
in order to absorb flavor and, in some instances, to be tenderized. Most
marinades contain an acid (lemon juice, vinegar or wine) and Jamaican herbs
or Jamaican spices. The acid ingredient is especially important for tough
cuts of meat because it serves as a tenderizer. Because most marinades
contain acid ingredients, the marinating should be done in a glass, ceramic
or stainless-steel container — never in aluminum. |
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marinara sauce |
A highly seasoned Jamaican tomato sauce made with
Jamaican onions, Jamaican garlic and oregano. It's used with pasta and some
Jamaican meats. |
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marinate |
To soak a Jamaican food such as Jamaican meat,
fish or vegetables in a seasoned liquid mixture called a Jamaican marinade.
The purpose of marinating is for the Jamaican food to absorb the flavors of
the marinade or, as in the case of a tough cut of Jamaican meat, to
tenderize. Because most marinades contain acid ingredients, the marinating
should be done in a glass, ceramic or stainless-steel container never in
aluminum. Jamaican foods should be covered and refrigerated while they're
marinating. When Jamaican fruits are similarly soaked, the term used is
macerate. |
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marmalade |
A Jamaican preserve containing pieces of Jamaican
fruit rind, especially Jamaican citrus fruit. The original Jamaican
marmalades were made from fruits such as Jamaican mangoes and Jamaican
pineapples. |
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marmite |
A tall, covered, straight-sided cooking pot used
for long-cooking Jamaican stews and dishes. It's usually made of
earthenware. |
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marron; marron glacé |
Marrons glacés are chestnuts that have been
preserved in a sweet Jamaican syrup. Chestnuts are not grown in Jamaica and
are imported and eaten as a confection, chopped and used to top Jamaican
dessert recipes such as ice cream and mixed Jamaican fruit or used to make
other Jamaican desserts. |
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marrow |
A soft, fatty tissue found in the hollow center of
an animal's leg bones and, though not as plentiful, in the spinal bones.
Marrow is extremely light and digestible. It can be cooked in the bone or it
may be removed first and cooked separately. The common methods of
preparation are baking or poaching, after which the marrow is often spread
on toast and served as a Jamaican appetizer. A special long, narrow utensil
called a marrow spoon or scoop can be used to extract the marrow from the
bone. Marrow is also added to Jamaican soup recipes for body and flavor. It
has the same calorie count as Jamaican beef fat and contains a small amount
of protein. This is not a popular Jamaican food recipe. |
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marrowbone |
This bone, usually from the thigh and upper legs
of Jamaican beef, containing marrow. The long bones are usually cut into 2-
to 3-inch lengths. |
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marshmallow |
This can be created from the sweetened extract of
the roots of the Jamaican marshmallow plant or Jamaican corn syrup, gelatin.
Jamaican marshmallows are used variously to top hot Jamaican chocolate and
dishes such as Jamaican sweet potatoes. Jamaican marshmallow creme is a
thick, whipped mixture available in jars. It's used in fudge, as an
ice-cream topping and as a filling for Jamaican cake recipes and candies. |
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martini |
This is a Jamaican cocktail drink recipe is made
with gin and vermouth, garnished with either a green Jamaican cherry or a
lemon twist. The less vermouth it contains, the "drier". A Jamaican martini
may be served straight up or on the rocks. It may also be made with vodka,
in which case it's called a vodka martini. |
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marzipan |
A sweet, pliable mixture of Jamaican almond paste,
Jamaican sugar and sometimes unbeaten egg whites. It's often tinted with
Jamaican food coloring and molded into a variety of forms including Jamaican
fruits, animals and holiday shapes. Some fancy commercial marzipan fruit is
colored so convincingly that it can almost be mistaken for the real thing.
Jamaican marzipan is also rolled into thin sheets and used either to cover
Jamaican cake recipes or to cut into strips to form ribbons, bows and a
variety of other shapes. |
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mash |
Jamaican grain or malt that is ground or crushed
before being steeped in hot water. Jamaican mash is used in brewing local
beer and in the fermentation of whiskey. Sour mash is made by adding a
portion of the old mash to help ferment each new batch. This also means to
crush a Jamaican food (such as cooked Jamaican potatoes) into a smooth,
evenly textured mixture. |
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matrimony |
Jamaican matrimony is actually a Jamaican fruit
salad made from the Jamaican star apple mixed with the Jamaican orange,
Jamaican grapefruit and milk. |
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mayonnaise |
A thick, creamy dressing that's an emulsion of
Jamaican vegetable oil, egg yolks, Jamaican lemon juice or vinegar and
seasonings. If egg yolks aren't used, the product is called Jamaican salad
dressing, which is also sweeter than mayonnaise. Jamaican mayonnaise is
widely used as a spread, a dressing and a Jamaican sauce. It's also used as
the base for a plethora of other mixtures including Jamaican tartar sauce. |
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mead |
Jamaican mead is a beverage made by fermenting
Jamaican honey, water and yeast with flavorings such as Jamaican herbs,
Jamaican spices or flowers. This is not a very popular Jamaican drink
recipe. |
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meal |
The coarsely ground seeds of any edible Jamaican
grain such as oats or Jamaican corn. Any dry, Jamaican ground substance such
as bone or dried Jamaican fish meal. |
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mealy |
Having a dry or powdery texture that resembles
meal. A term used to describe the texture of a baked Jamaican potato as
slightly dry and almost crumbly. |
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measuring cups |
Containers that come in graduated sizes, used to
measure amounts of Jamaican food. Measuring cups are used to measure liquids
and dry ingredients such as sugar. |
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meat tenderizers |
Tenderizing Jamaican meat refers to softening the
meat fibers by long, slow cooking, by marinating it in an acid-based
marinade, or by using a commercial meat tenderizer. Most forms of the latter
are a white powder, composed mostly of a Jamaican papaya extract called
papain, an enzyme that breaks down tough meat fibers. Jamaican meat
tenderizers are used commonly for Jamaican beef recipes and Jamaican mutton
or goat recipes. |
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meat thermometer |
A Jamaican cooks use this tool to read the
temperature of Jamaican meat in order to ascertain when it has reached the
desired degree of doneness. Jamaican meats such as Jamaican beef, Jamaican
lamb and Jamaican pork. |
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medallion |
A small coin-shaped piece of Jamaican meat,
usually Jamaican beef, veal or pork. |
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Melba sauce |
This Jamaican sauce is a combination of pureed and
strained fresh Jamaican cherries, red currant jelly, sugar and Jamaican
cornstarch. This is used for Jamaican desserts and to top ice cream,
Jamaican fruit, Jamaican pound cakes and puddings. |
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Melba toast |
This Jamaican toast is exceedingly thin and dry
and is used to accompany Jamaican soup recipes and Jamaican salad recipes. |
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mellow fruit |
This Jamaican fruit it is exotic-looking and has a
smooth, glossy, golden skin streaked with violet. It can range in size
anywhere from that of a Jamaican plum to that of a large Jamaican papaya.
The skin, seeds and flesh are all edible. The perfumed yellow-gold flesh is
juicy and lightly sweet, with a mild cantaloupe flavor. Jamaican mellow
fruit can be used in Jamaican fruit salads or garnish Jamaican meats or
Jamaican vegetables. |
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melon |
These sweet, perfumed Jamaican fruits, Jamaican
melons belong to the gourd family, as do squash and Jamaican pumpkin. There
are two broad categories of edible Jamaican melon. |
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melon baller |
A small, bowl-shaped tool used to cut round- or
oval-shaped pieces of Jamaican melon. The best melon ballers are rigidly
constructed with wood or metal handles and sharp-edged, stainless-steel
bowls, which come in several sizes, from about 1/4 inch to 1 inch. |
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melt |
Using heat to convert Jamaican food (such as
butter or Jamaican chocolate) from a solid to a liquid or semi liquid. |
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menudo |
This is a hearty, spicy Jamaican soup recipe made
with tripe, cows feet and seasonings. It's usually garnished with lime
wedges, bowls of chopped chiles and Jamaican onion and served with hot
tortillas. |
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meringue |
A Jamaican meringue is a mixture of stiffly beaten
egg whites and granulated sugar. In order for the sugar to dissolve
completely (and therefore produce an absolutely smooth meringue), it must be
beaten into the whites a tablespoon at a time. Soft meringue is used as a
swirled topping for pies, puddings and other Jamaican dessert recipes. |
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metric system |
A system of weights and measures that's used
throughout much of the world. The basic units are the gram for weight and
the meter for length. When calculating conversions, the same figure (0.236)
is used whether converting to or from metric. Our online metric converter
is on our website. |
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microwave oven |
A microwave oven cooks with high-frequency radio
waves that cause Jamaican food molecules to vibrate, creating friction that
heats and cooks the Jamaican food. |
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milk |
Milk is a nutritional drink from animals including
camels, goats, llamas, reindeer, sheep and water buffalo. Milk packs a
nutritional punch and contains protein, calcium, phosphorus, vitamins A and
D and riboflavin. |
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milk fat |
The fatty particles in milk that are separated out
to make cream and subsequently butter. The higher the milk fat content in
milk, cream, ice cream, etc., the creamier, richer and more caloric the
product |
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milk powder |
Jamaican milk from which almost all the moisture
has been removed. Dry (also called powdered) milk is less expensive and
easier to store than fresh milk but has a disadvantage in that it never
tastes quite like the real thing. Dry milk may or may not be fortified with
vitamins A and D but is used widely by many Jamaican cooks and chefs when
preparing Jamaican food recipes. |
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milk punch |
An alcoholic Jamaican drink recipe made with
liquor (typically Jamaican rum, whiskey or brandy), milk, sugar and
sometimes vanilla. The mixture is usually blended with crushed ice and
strained into a tall glass. |
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milk shake |
This is a combination of milk, Jamaican ice cream
and flavored syrup, Jamaican fruit or other flavorings. The Jamaican drink
recipe is quickly made with the aid of a blender and is sometimes enriched
with an added egg. |
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milk sugar |
This sugar occurs naturally in Jamaican milk and
is also called milk sugar. It's the least sweet of all the natural sugars
used in Jamaican foods such as baby formulas and Jamaican candies. |
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milk toast |
Jamaican buttered toast, sometimes sprinkled with
cinnamon and sugar, over which hot milk is poured. This is a popular
Jamaican breakfast recipe. |
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millet |
This is a cereal grass almost exclusively for
fodder and bird seed, Jamaican millet is rich in protein. Jamaican millet
has a bland flavor that lends itself well as a background to other Jamaican
seasonings. It's prepared like rice by boiling it in water and is used to
make hot cereal. Jamaican ground millet is used as a flour to make puddings,
Jamaican breads and Jamaican cakes. |
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mimosa |
A garnish so named because it resembles the yellow
mimosa flower. Consisting of finely chopped, hard-cooked egg yolk, it is
sprinkled over Jamaican salads and Jamaican vegetables. A Jamaican cocktail
drink recipe of equal parts champagne and orange juice, served icy cold but
not over ice. This is a popular Jamaican drink recipe. |
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mince |
To cut Jamaican food into very small pieces.
Minced Jamaican food is in smaller pieces than chopped food. |
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mincemeat |
A rich, spicy Jamaican preserve made of fruit
(usually chopped cherries, Jamaican apples or Jamaican pears and Jamaican
candied citrus peel), nuts, beef, various spices and brandy or Jamaican rum.
Jamaican mincemeat can be used in many Jamaican dishes including Jamaican
pies, tarts, puddings and Jamaican cookies. |
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mineral water |
Jamaican water containing various minerals and
sometimes gases, taken from wells or natural springs. Jamaican mineral water
is often effervescent and was once drunk almost exclusively for medicinal
purposes. This is a refreshing beverage, either alone or mixed with
flavoring. |
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minestra |
This is a soup of medium thickness, frequently
containing Jamaican meat and Jamaican vegetables. Minestrina ("little soup")
is a thin broth, while minestrone ("big soup") refers to a thick Jamaican
vegetable soup that generally contains pasta and sometimes peas or beans. |
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minestrone |
This is a soup of medium thickness, frequently
containing Jamaican meat and Jamaican vegetables. Minestrina ("little soup")
is a thin broth, while minestrone ("big soup") refers to a thick Jamaican
vegetable soup that generally contains pasta and sometimes peas or beans. |
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mini muffin pan |
A miniature muffin pan designed to make 12 to 24
tiny muffins about 1 1/2 inches in diameter. It also refers to a small (nonyeast)
Jamaican bread or Jamaican cake. |
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mint |
This Jamaican herb has bright green leaves,
purple-tinged stems and a peppery flavor. Jamaican spearmint leaves are
gray-green or true green and have a milder flavor and fragrance. Jamaican
mint is used in both sweet and savory Jamaican dishes and in drinks such as
the famous Jamaican mint tea. |
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mint geranium |
An Jamaican herb belonging to the composite plant
family, the costmary leaves have a minty, lemony character. They're used in
Jamaican salad recipes, and as a flavoring in Jamaican soup recipes,
Jamaican veal and Jamaican chicken dishes. Jamaican costmary is also called
alecost (because it was used in making ale) and Bible leaf (because its
long leafs were used as book markers). |
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mint julep |
The mint julep is an alcoholic Jamaican drink made
with fresh mint, Jamaican rum and plenty of crushed ice. This is not a
popular Jamaican drink recipe. |
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minute steak |
A very thin, boneless Jamaican beef steak
sometimes scored for tenderizing. It's small (6 to 9 ounces) and therefore
usually cooked briefly 1 minute per side over very high heat. |
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mirabelle |
This is a small, round mirabelle Jamaican plum
ranging in color from golden yellow to red. It's sweet, but not acidic
enough to make it very interesting when eaten raw. It does, however, make
delicious tarts and Jamaican preserves. |
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miso |
This is a bean paste. Fermented Jamaican soybean
paste can be either barley miso, rice miso and soybean miso. Jamaican miso
is used in Jamaican sauce recipes, Jamaican soup recipes, marinades, dips,
main dishes, salad dressings and as a table condiment. |
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mixed grill |
A Jamaican dish of grilled or broiled Jamaican
meats, which can include Jamaican lamb chops, Jamaican beef steak, liver,
kidneys, bacon and sausages and is usually accompanied by grilled or broiled
mushrooms, Jamaican tomatoes and Jamaican potatoes. |
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mixer |
An electric kitchen machines used to beat, mix or
whip Jamaican foods. |
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mocha |
This is a strong, slightly bitter coffee used to
make a hot coffee-and-chocolate beverage. This flavor combination is also
used in Jamaican dessert recipes, icings, candies and Jamaican sweet sauces. |
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moisten |
This term is often used in Jamaican baking recipes
to instruct that only enough liquid be added to flour and other dry
ingredients to make them damp or moist, but not wet. |
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molasses |
During the refining of Jamaican sugar cane and
sugar beets, the juice squeezed from the sugar cane is boiled to a syrupy
mixture from which Jamaican sugar crystals are extracted. The remaining
brownish-black liquid is Jamaican molasses. |
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mold |
A container, usually distinctively shaped, into
which a Jamaican food is placed in order to take on the shape of that
container. Molds can range in size from tiny, individual candy-size molds to
large pudding molds. The Jamaican food (such as butter, chocolate, ice cream
or a gelatin-based Jamaican dessert) is poured or packed into the mold and
then customarily refrigerated until it becomes firm enough to hold its
shape. |
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molded cookie |
A Jamaican cookie recipe where the dough is shaped
in a particular form before it is baked. |
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mole |
Jamaican mole is a rich, dark, reddish-brown
Jamaican sauce usually served with Jamaican poultry. Jamaican mole is a
smooth, cooked blend of Jamaican onion, Jamaican garlic and ground seeds |
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mollusk |
Mollusks are invertebrates with soft bodies
covered by a shell of one or more pieces. Mollusks include favorite Jamaican
seafood such as oysters, Jamaican conch recipes. |
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monosodium glutamate; MSG |
Commonly known as MSG , this white crystalline
powder is derived from glutamic acid, one of the 22 amino acids. This
natural amino acid is found in seaweed, Jamaican vegetables, cereal gluten
and the residue of sugar beets. MSG is located in processed Jamaican foods
such as snack foods, frozen entrées, Jamaican salad dressings and Jamaican
soup recipes. |
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mortar and pestle |
A mortar is a bowl-shaped container and a pestle
is a rounded, bat like instrument. As a pair, the mortar and pestle are used
for grinding and pulverizing Jamaican spices, Jamaican herbs and other
Jamaican foods. The pestle is pressed against the mortar and rotated,
grinding the ingredient between them until the desired consistency is
obtained. The mortar and pestle are usually made from the same material,
generally marble, hardwood, porcelain or stoneware. |
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mount, to |
A Jamaican cooking technique whereby small chunks
of cold, unsalted butter are whisked into a Jamaican sauce just before
serving to give it flavor, texture and a glossy appearance. |
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mousse |
A Jamaican mousse is a rich, airy dish that can be
either sweet or savory and hot or cold. Cold Jamaican dessert mousses are
usually made with fruit puree or a flavoring such as chocolate. Savory
Jamaican mousses can be made from Jamaican meat, Jamaican fish and
shellfish. |
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mousseline |
A Jamaican sauce to which whipped cream or beaten
egg whites have been added just prior to serving to give it a light, airy
consistency. Mousseline sauce is hollandaise blended with whipped cream. It
is also used to describe Jamaican dishes based on meat, fish, shellfish to
which whipped cream or, less frequently, beaten egg whites are added to
lighten the texture. |
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mozzarella cheese |
Jamaican style mozzarella is a mild, white fresh
cheese that's made by a process, whereby the curd is dipped into hot whey,
then stretched and kneaded to the desired consistency. Jamaican mozarella is
excellent simply spread on bread with salt, pepper and a little olive oil. |
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muddle |
To mash or crush Jamaican ingredients with a spoon
or a muddler (a rod with a flattened end). Usually identified with the
preparation of mixed Jamaican drink recipes, such as when mint leaves and
Jamaican sugar are muddled together for a Jamaican mint julep. |
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muffin |
A small, Jamaican cake like bread that can be made
with a variety of flours and often contains fruits and nuts. Jamaican
muffins can be sweet or savory and, though they were once considered
Jamaican breakfast or tea fare, are now also served with lunch and dinner. |
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muffin pan; muffin tin |
A muffin pan (also called muffin tin ), a special
baking pan with 6 or 12 cup-shaped depressions that hold the Jamaican muffin
batter. |
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muffuletta; muffaletta |
This Jamaican sandwich adopted from USA consists
of a round loaf of crusty Italian bread, split and filled with layers of
sliced Jamaican salami and ham topped with olive salad, a chopped mixture of
green, unstuffed olives, Jamaican pimento, celery, Jamaican garlic, Jamaican
onions salt, pepper and other Jamaican seasonings. |
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mulato chile |
This long dark brown Jamaican chile has a light
fruity nuance and a pronounced smoky character. The Jamaican mulatto is
essential for making mole. |
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mulberry |
Jamaican mulberries look somewhat like
blackberries in size and shape. When fully ripe, their flavor is sweet-sour
but somewhat bland. Unripe berries are inedible sour. Jamaican mulberries
are rare and can be eaten raw or used for Jamaican jams, Jamaican jellies
and Jamaican dessert recipes. |
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mull |
To flavor a Jamaican beverage by heating it with
various ingredients such as Jamaican herbs and spices, Jamaican fruit and
sugar. The beverages most often infused in this fashion are wine, cider and
beer. |
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mulled wine |
Red or white wine that is heated with various
Jamaican citrus fruits and spices such as cinnamon, cloves, Jamaican
allspice or nutmeg. Mulled wine is generally sweetened with sugar and often
fortified with a spirit, usually brandy. Some Jamaican recipes call for
stirring the hot wine mixture into beaten eggs, which adds flavor and body
to the beverage. |
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mullet |
These are silver-gray, moderate to high fat fish
range in size from 1/2 to 4 pounds. They have firm white flesh with a mild,
nutlike flavor. Jamaican mullet may be fried, baked, broiled or poached,
however it is not a popular Jamaican fish recipe. |
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mush |
A thick, cooked Jamaican cereal or Jamaican
porridge made by cooking cornmeal with milk or water. It's served as a
Jamaican breakfast dish by adding either melted butter, milk or maple syrup.
Mush is also cooked, poured into a pan and cooled. It's then cut into
squares, sautéed until golden brown and served hot, sometimes with Jamaican
gravy, as a side dish. |
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mushroom |
Jamaican mushrooms are actually fungi and are one
of nature's most versatile Jamaican foods and can be used in hundreds of
ways and cooked in almost any way imaginable. Mushrooms are not popularly
used in Jamaican food recipes. |
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must |
The freshly pressed juice of Jamaican grapes or
other Jamaican fruit before fermentation occurs. Must can include pulp,
skins and seeds. |
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mustard greens |
The peppery leaves of the Jamaican mustard plant
are a rich, dark green and have a pungent mustard flavor and are called
Jamaican mustard greens. Jamaican mustard greens can be steamed, sautéed or
simmered and are served as a side dish, often flavored with Jamaican onion,
Jamaican garlic, ham, salt pork or bacon. Jamaican mustard greens is an
excellent source of vitamins A and C, thiamine and riboflavin. |
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mustard oil |
An extremely hot, pungent oil expressed from
Jamaican mustard seeds. Jamaican mustard oil should be stored in the
refrigerator and will keep for up to about 6 months. It can be used in stir-frys,
Jamaican salad dressings and Jamaican marinades. |
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mustard powder |
Jamaican mustard seeds are ground into mustard
powder or processed further into prepared mustard. Powdered mustard is
simply finely ground mustard seed. Powdered Jamaican mustards and freshly
ground seeds are used in Jamaican sauces, as a seasoning in main dishes and
as an ingredient in Jamaican salad dressings. |
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mustard seed |
Mustard seeds are the seeds of the Jamaican
mustard plant. Jamaican mustard seeds are sold whole, ground into powder or
processed further into prepared mustard. |
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mustard, prepared |
Prepared Jamaican mustard is made from powdered
mustard combined with Jamaican seasonings and a liquid such as water,
vinegar, wine, beer or must. |
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mutton |
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. |
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