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nacho |
A crisp tortilla chip topped with melted cheese
and chopped nuts, usually served as a Jamaican appetizer recipe or snack.
Nachos sometimes appear on menus as "Mexican pizza," in which case they
generally have additional toppings such as cooked, ground Jamaican beef,
Jamaican onions and sometimes olives. Though a Mexican tradition nachos are
being prepared Jamaican style and has now become a Jamaican food recipe. |
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nap |
To coat Jamaican food lightly with a sauce so that
it completely covers the food with a thin, even layer. This is done with
some Jamaican chicken recipes when coating before being served. |
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naseberry |
The Jamaican naseberry is a small brown Jamaican
fruit that has a thin edible skin with a delicate and soft pulp. Jamaican
naseberries are used in Jamaican fruit salads but are best eaten out of
hand. |
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navel orange |
The Jamaican navel orange is an excellent eating
orange. Its name originates from the fact that the blossom end resembles the
human navel. This large fruit has a bright-orange skin that's thick and easy
to peel. The pulp is sweet, flavorful and seedless. This is a favorite
orange used in many Jamaican food recipes. |
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navy bean |
This small white legume, also known as
Yankee bean ,
it has been served as a staple of Jamaican food since the mid-1800s. The
bean is widely used for commercially canned pork and beans. It also makes
wonderful soups and is often used in the preparation of Jamaican sausages
and baked beans recipes. Yankee beans require lengthy, slow cooking to
prepare. |
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Neapolitan ice cream |
This brick-shaped ice cream made up of three
differently flavored ice creams (usually vanilla, chocolate and strawberry).
It's normally served in slices, each of which displays the tricolored ice
cream. Other Jamaican dessert recipes made in three distinct layers are also
labeled "Neapolitan." This is a popular choice for lovers of Devon House Ice
Cream. |
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neat |
A term referring to liquor that is drunk undiluted
by ice, water or mixers, or an old term used mainly in England for a member
of the bovine family such as the ox or cow. Neat's foot jelly was what today
is called Jamaican cow foot recipe. |
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nectarine |
The nectarine's flesh is sweet, succulent and
firmer than that of its relative, the peach. When ripe, its smooth skin is a
brilliant golden yellow with generous blushes of red. They're wonderful
eaten out of hand and can be used in Jamaican salad recipes, a variety of
fresh and cooked Jamaican dessert recipes and as a garnish for many hot and
cold dishes. Nectarines contain a fair amount of vitamins A and C |
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nog |
A nickname for Jamaican eggnog which is a beverage
made with beaten egg, milk and usually liquor. The liquors is usually a
tinge of Jamaican white rum. |
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nondairy creamer |
Though called a "creamer," this product neither
contains dairy products nor tastes particularly like cream. Its main
function is to lighten the color and dilute the flavor of coffee. Nondairy
creamers are made from ingredients such as Jamaican coconut oil or
hydrogenated oil, sweeteners, emulsifiers and preservatives. Because they're
so high in saturated fat, these pseudo cream products are not recommended
for those on low-cholesterol diets. Nondairy creamers are sold in several
forms powdered, liquid and frozen. |
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nonnutritive sweeteners |
This category of nonnutritive, high-intensity
Jamaican sugar substitutes are used scarcely in Jamaica. Where milk is not
used to sweeten then honey is used. |
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nonpareil |
A tiny colored-sugar pellet used to decorate
Jamaican cake recipes, Jamaican cupcakes, Jamaican cookies and Jamaican
candy. A Jamaican confection consisting of a small chocolate disc covered
with these colored candy pellets. |
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nonstick finishes |
These special coatings on cookware and bake ware
allow for fat-free cooking, prevent food from sticking and require minimal
cleanup. Some nonstick finishes are applied to the surface and can wear off
over a period of time. Others are fired right onto the metal, making for a
sturdier finish (and a higher cost). Most nonstick finishes are dishwasher
safe but require the use of nonmetal utensils to prevent scratching the
surfaces. These are a favorite for Jamaican cooks and chefs when preparing
Jamaican recipes. |
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non-vintage |
This wine term describes a grape harvest of a
specific year. A vintage wine is one that's made using 95 percent of those
grapes. Wines made from grapes harvested from several years are called
"non-vintage. |
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noodles |
The main difference between Jamaican noodles and
Jamaican macaroni or spaghetti is that, in addition to flour and water,
noodles contain eggs or egg yolks. Noodles can be cut into flat, thick or
thin strips of various lengths. They may also be cut into squares. A wide
variety of noodles is available in markets, including those enriched with
vitamins and minerals, and colored noodles. Noodles are sold fresh and
dried. |
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nougat |
This Jamaican confection is made with sugar or
honey, Jamaican roasted nuts and sometimes chopped candied Jamaican fruit.
It can be chewy or hard and variously colored.
White nougat
is made with beaten egg white and is therefore softer.
Brown nougat
is made with caramelized sugar and, in addition to being a darker color, is
normally firmer in texture. This is a favorite Jamaican food recipe. |
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nut mill |
A utensil that attaches to the top of a countertop
by means of a clamp-and-screw housing. Shelled nuts are placed in a top
opening. When a hand crank is rotated, the nuts are pressed against a
grating drum, which pulverizes them without releasing their natural oil. Nut
mills are usually made of enameled cast iron. |
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nutmeg |
This Jamaican spice is a popular spice used mainly
with Jamaican hot and cold drink recipes. When the fruit of the tree is
picked, it is split to reveal the nutmeg seed surrounded by a lacy membrane
that, when dried and ground, becomes the spice mace. The hard, egg-shaped
nutmeg seed is grayish-brown and about 1 inch long. The flavor and aroma are
delicately warm, spicy and sweet. Nutmeg is sold ground or whole. Whole
nutmeg freshly ground with a nutmeg grater or grinder is superior to that
which is commercially ground and packaged. Nutmeg is excellent when used in
baked goods, milk- or cream-based preparations like Jamaican custards, white
sauces or eggnog and on Jamaican fruits and Jamaican vegetables particularly
potatoes, spinach and squash. |
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nutmeg grater; nutmeg grinder |
Small tools used to turn the whole Jamaican nutmeg
seed into a coarse powder. A nutmeg grater has a fine-rasp, slightly curved
surface. The grating is accomplished by rubbing the nutmeg across the
grater's surface. Many graters store the whole nutmegs in containers
attached to the bottom or back of the unit. A nutmeg grinder resembles a
pepper grinder, except the cavity is designed specifically to hold a whole
nutmeg with a small 4-pronged plate at the end of a central, spring-mounted
post. The spring serves to keep downward pressure on the nutmeg, forcing it
into a sharp blade that, when the crank is rotated, grates the nutmeg. The
nutmeg is one of Jamaica's favorite spices. |
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nuts |
Any of various dry fruits that generally consist
of an edible kernel enclosed in a shell that can range from medium-hard,
thin and brittle to woody and tough. Botanically speaking, some Jamaican
foods we know as nuts are actually seeds like the Jamaican peanut. Jamaican
shelled nuts come in many forms including blanched or not, whole, halved,
chopped, sliced or minced and Jamaican shelled nuts come raw, dry-roasted,
oil-roasted, with or without salt, smoked, candied and with various
flavorings. Jamaican nuts are wonderful simply eaten out of hand as well as
used in a wide variety of sweet and savory Jamaican dishes for meals from
Jamaican breakfast recipes to Jamaican dinner recipes. The flavor of most
Jamaican nuts benefits from a light toasting, either on stovetop or in the
oven. |
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oat bran |
Jamaican oat bran is the outer casing of the oat
and is particularly high in soluble fiber, thought to be a leading contender
in the fight against high cholesterol. Oat bran, groats, flour and Scotch
oats are more likely to be found in health-food stores than supermarkets.
Jamaican oat bran is used mainly in Jamaican breakfast recipes. |
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oat flour |
Jamaican oat flour is made from groats that have
been ground into powder. It contains no gluten, however, so for Jamaican
baked goods that need to rise, like yeast breads must be combined with a
flour that does. Oat bran is the outer casing of the oat and is particularly
high in soluble fiber, thought to be a leading contender in the fight
against high cholesterol. |
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oatmeal |
Jamaican oatmeal is a soluble fiber, thought to be
a leading contender in the fight against high cholesterol. Oat bran, groats,
flour and Scotch oats are more likely to be found in health-food stores than
supermarkets. Jamaican oatmeal is used mainly in Jamaican breakfast recipes. |
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oats |
Jamaican oat groats can be cooked and served as
cereal, or prepared in the same manner as rice and used as a side dish or in
a dish such as a salad or stuffing. When steamed and flattened with huge
rollers, oat groats become regular rolled oats (also called
old-fashioned oats ).
They take about 15 minutes to cook. Quick-cooking rolled oats are groats
that have been cut into several pieces before being steamed and rolled into
thinner flakes. Though they cook in about 5 minutes, many think the flavor
and texture are never quite as satisfying as with regular rolled oats.
Old-fashioned oats and quick-cooking oats can usually be interchanged in
recipes. Instant oats, however, are not interchangeable because they're made
with cut groats that have been precooked and dried before being rolled. This
precooking process so softens the oat pieces that, after being combined with
a liquid, the mixture can turn baked goods such as muffins or cookies into
gooey lumps. Most instant oatmeal is packaged with salt, sugar and other
flavorings. Scotch oats or steel-cut oats or Irish oatmeal are all names for
groats that have been cut into 2 to 3 pieces and not rolled. They take
considerably longer to cook than rolled oats and have a decidedly chewy
texture. Jamaican oat flour is made from groats that have been ground into
powder. It contains no gluten, however, so for Jamaican baked goods that
need to rise, like yeast breads must be combined with a flour that does.
Jamaican oat bran is the outer casing of the oat and is particularly high in
soluble fiber, thought to be a leading contender in the fight against high
cholesterol. Oat bran, groats, flour and Scotch oats are more likely to be
found in health-food stores than supermarkets. Oats are high in vitamin B-1
and contain a good amount of vitamins B-2 and E. |
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ocean perch |
Any of various spiny-finned freshwater fish. In
the Jamaica the best known is the yellow perch. They have a mild, delicate
flavor and firm flesh with a low fat content. Related to the true perch are
the pike perch the best known of which are the walleyed pike and the sauger
or sand pike. Larger Jamaican perchs can be prepared in a variety of ways
including poaching, steaming, baking and in Jamaican soup recipes and
Jamaican stews. |
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oenology |
Also spelled
oenology ,
this is the science or study of viniculture (making wines). One who studies
the science is called an enologist (or oenologist). |
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oenophile |
Someone who enjoys wine, usually referring to a
connoisseur. Also spelled
oenophile |
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offal |
In Jamaica this is a variety meats are animal
innards and extremities that can be used in Jamaican cooking. This includes
Jamaican kidneys, liver, sweetbreads, tongue and tripe and to some extent
sausages. One of the most popular Jamaican food recipes is the Jamaican cow
tongue recipe. |
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oil of peppermint; oil of spearmint |
There are over 30 species of Jamaican mint, the
two most popular and widely available being peppermint and spearmint.
Peppermint is the more pungent and popular of the two. It has bright green
leaves, purple-tinged stems and a peppery flavor. Jamaican mint is used in
both sweet and savory dishes and in drinks such as the famous Jamaican mint
julep. Mint is available fresh, dried, as an extract, and in the form of oil
of spearmint or oil of peppermint, both highly concentrated flavorings. Most
forms can usually be found in supermarkets. |
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oils |
Oils are been used for Jamaican cooking. Jamaican
oils come from vegetable sources plants, nuts and seeds. An oil is extracted
from its source by one of two methods. In the solvent-extraction method, the
ground ingredient is soaked in a chemical solvent that is later removed by
boiling. The second method produces cold pressed oils, which is somewhat a
misnomer because the mixture is heated to temperatures up to 160°F before
being pressed to extract the oil. After the Jamaican oil is extracted, it's
either left in its crude state or refined. Refined oils those found on most
supermarket shelves have been treated until they're transparent. They have a
delicate, somewhat neutral, flavor, an increased smoke point and a longer
shelf life. Unrefined (or crude) oils are usually cloudy and have an intense
flavor and odor that clearly signals their origin. Most Jamaican oils can be
stored, sealed airtight, on the kitchen shelf for up to 2 months. Jamaican
oils with a high proportion of monounsaturates such as olive oil and peanut
oil are more perishable and should be refrigerated if kept longer than a
month. Because they turn rancid quickly, unrefined Jamaican oils should
always be refrigerated. |
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oilstone |
Jamaican oilstones are rectangular blocks made of
the extremely hard carborundum (a composition of silicon carbide). They are
fine grained, often with one side slightly coarser than the other. Knives
should periodically be honed on whetstones to keep them really sharp. This
is done by first lubricating the stone with oil or water, then drawing the
knife blade with slight pressure across the whetstone at about a 20-degree
angle. Doing this 5 to 6 times on each side of the knife is adequate. If the
whetstone's two sides are of differing textures, this activity should be
performed first on the coarser side and finished on the finer-grained side.
This will give the knife an even sharper edge. The sharpness of a knife's
blade can be maintained by using a sharpening steel prior to each use. |
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okara |
The residue that is left after the liquid is
drained off when making Jamaican soybean curd (TOFU). This white by-product
resembles wet sawdust. Okara, which is high in protein and fiber, is used in
Jamaican cooking for Jamaican soup recipes, vegetable dishes and even
Jamaican salad recipes. It can be found in Asian markets that sell fresh
tofu. |
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okra |
Ethiopian slaves brought the okra plant to
Jamaica, where it's still popular today. The green okra pods have a ridged
skin and a tapered, oblong shape. When buying fresh okra look for firm,
brightly colored pods under 4 inches long. Larger pods may be tough and
fibrous. Avoid those that are dull in color, limp or blemished. These green
pods can be prepared in a variety of ways including braising, baking and
frying. When cooked, okra gives off a rather viscous substance that serves
to thicken any liquid in which it is cooked. Jamaican okra is a favorite
ingredient in many dishes, the best known being Jamaican steamed fish and
okra, where it's used both for thickening and for flavor. Fresh okra
contains fair amounts of vitamins A and C. |
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olive |
The olive is a small, oily fruit that contains a
pit. It's grown both for its fruit and its oil in subtropical zones. Olive
varieties number in the dozens and vary in size and flavor. All fresh olives
are bitter and the final flavor of the fruit greatly depends on how ripe it
is when picked and the processing it receives. Under ripe olives are always
green, whereas ripe olives may be either green or black. Spanish olives are
picked young, soaked in lye, then fermented in brine for 6 to 12 months.
When bottled, they're packed in a weak brine and sold in a variety of forms
including pitted, unpitted or stuffed with foods such as Jamaican pimentos,
almonds and onions. Olives picked in a riper state contain more oil and are
a deeper green color. The common black olive or Mission olive is a ripe
green olive that obtains its characteristic color and flavor from lye curing
and oxygenation. Olives that are tree ripened turn dark brown or black
naturally. Jamaican cooks and chefs use olive oil in a number of Jamaican
food recipes. |
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olive oil |
Pressing tree-ripened olives extracts a flavorful,
monounsaturated oil that is used for Jamaican cooking and for Jamaican salad
recipes. Light olive oils can therefore be used for high-heat frying,
whereas regular olive oil is better suited for low- to medium-heat cooking,
as well as for many uncooked foods such as Jamaican salad dressings and
marinades. Pure olive oil is used for frying, since the flavor of extra
virgin olive oil tends to break down at frying temperatures, making the
added expense a waste. Olive oil should be stored in a cool, dark place for
up to 6 months. It can be refrigerated, in which case it will last up to a
year. Chilled olive oil becomes cloudy and too thick to pour. However, it
will clear and become liquid again when brought to room temperature. |
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omelet pan |
A pan with shallow sloping sides, a flat bottom
and a long handle. It's designed for easy movement, turning and removal of a
Jamaican omelet or other Jamaican egg mixtures. Omelet pans range from 6 to
10 inches in diameter and can be made of aluminum, plain or enameled cast
iron or stainless steel. Many of today's omelet pans have nonstick finishes. |
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omelet; omelets |
A mixture of Jamaican eggs, Jamaican seasonings
and sometimes water or milk, cooked in butter until firm and filled or
topped with various fillings such as cheese, ham, mushrooms, onions,
peppers, sausage and herbs. Sweet Jamaican omelets can be filled with jelly,
custard or fruit, sprinkled with confectioners' sugar. For fluffy Jamaican
omelets, the whites and yolks can be beaten separately and folded together.
They can also be served flat or folded. The Jamlette is the most poplar
Jamaican omelet food recipe. |
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on the rocks |
When a Jamaican beverage (usually liquor) is
served over ice without added water or other mixer or chaser it's usually
referred to as "on the rocks. Jamaican drink recipes Volume I have several
great Jamaican drink recipes that are served on the rocks. |
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onion |
There are two main classifications of Jamaican
onion, green onions and dry onions, which are simply mature onions with a
juicy flesh covered with dry, papery skin. Dry onions come in a wide range
of sizes, shapes and flavors. Jamaican strong flavored onions can have
yellow, red or white skins. They can range from 1 to 4 inches in diameter
and in flavor from mildly pungent to quite sharp. Jamaican onions can be
cooked (and are often creamed) and served as a side dish or pickled and used
as a condiment or garnish. Boiling onions are about 1 inch in diameter and
mildly flavored. They're cooked as a side dish, used in stews and pickled.
Jamaican onions contain a fair amount of vitamin C with traces of other
vitamins and minerals. |
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onion powder |
Dried or freeze-dried Jamaican onion by-products
include onion powder (ground dehydrated onion), onion salt (onion powder and
salt), onion flakes and onion flavoring cubes. The Jamaican onion powder is
the pulverized dried onion. |
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onion salt |
Dried or freeze-dried onion by-products include
onion powder (ground dehydrated onion), onion salt (onion powder and salt),
onion flakes and onion flavoring cubes |
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open-faced |
This is a Jamaican sandwich recipe consisting of
one slice of bread topped with various ingredients such as sliced meat,
cheese, pickles, etc. Open-faced sandwiches are very popular in Jamaica,
where they've become an art form with elaborately arranged and decorated
combinations. For the most part, open-faced sandwiches are cold, but there
are also hot ones, which usually consist of bread topped with Jamaican meat
slices and Jamaican gravy. |
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orange |
There are three basic types of orange sweet,
loose-skinned and bitter. Jamaican sweet oranges are prized both for eating
and for their juice. They're generally large and have skins that are more
difficult to remove than their loose-skinned relatives. They may have seeds
or be seedless. Among the more popular sweet oranges are the seedless
Jamaican navel oranges, the juicy, coarse-grained valencia and the
thin-skinned orange. Jamaican sweet oranges are better eaten fresh than
cooked. Loose-skinned oranges are so named because their skins easily slip
off the fruit. Their segments are also loose and divide with ease. Members
of the Jamaican mandarin orange family are all loose skinned; they vary in
flavor from sweet to tart-sweet. Bitter oranges are too sour and astringent
to eat raw. Instead, they're cooked in preparations such as Jamaican
marmalade. Bitter oranges are also greatly valued for their peel, which is
candied, and their essential oils, which are used to flavor foods as well as
some liquors. Canned, bottled and frozen-concentrate orange juices have a
greatly decreased vitamin C content. |
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oregano |
This herb, sometimes called wild marjoram ,
belongs to the mint family and is related to both marjoram and thyme.
Oregano is similar to marjoram but is not as sweet and has a stronger, more
pungent flavor and aroma. Because of its pungency, it requires a bit more
caution in its use. Oregano goes extremely well with Jamaican tomato-based
dishes and is a familiar Jamaican pizza herb. |
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organic food |
Jamaican food that is cultivated and/or processed
without the use of chemicals of any sort including fertilizers,
insecticides, artificial coloring or flavoring and additives. Organic food
is a norm in Jamaican food markets the consumer's best safeguard for
reliable organic food is to buy from a reputable purveyor. |
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ortanique |
This is a Jamaican fruit that is a cross between
the Jamaican orange and the Jamaican tangerine. The Jamaican fruit is
popular in Jamaican drink recipes. |
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otaheite apple |
The Jamaican otaheite apple is a sweet pear shaped
fruit with deep red thin skin with a white flesh inside. This fruit is used
in over 20 different Jamaican food and drink recipes. |
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oven thermometer |
A thermometer designed to read oven temperatures,
which are often inaccurately indicated by the oven dial. Erroneous oven
temperatures can create all kinds of culinary havoc, from gooey centers in
baked goods to burning or drying of a wide range of Jamaican foods. Oven
thermometers can vary in quality and, consequently, price. The spring-style
thermometer available in most supermarkets can become unreliable with a
small jolt or with continual use. Mercury oven thermometers, available in
gourmet supply shops, are more accurate and reliable. |
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oxalic acid |
This acid occurs in many plants and is poisonous
in excessive amounts. Some of the plants that contain a measurable amount of
oxalic acid are Jamaican sorrel. Because it forms insoluble compounds with
calcium and iron, inhibiting their absorption by the human body, oxalic acid
greatly diminishes the purported nutritional punch of spinach |
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oxtail |
The oxtail was once really from an ox but nowadays
the term generally refers to Jamaican beef or veal tail. Though it's quite
bony, this cut of meat is very flavorful. Because it can be extremely tough
(depending on the age of the animal), oxtail requires long, slow braising.
Jamaican oxtail with beans is one of Jamaica's most popular recipes. |
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oyster |
There are both natural and cultivated oyster beds
throughout the world. The smaller the oyster is (for its species) the
younger and more tender it will be. Fresh, shucked oysters are also
available and should be plump, uniform in size, have good color, smell fresh
and be packaged in clear, not cloudy oyster liquor. Oysters are also
available canned in water or their own liquor, frozen and smoked. Oysters in
the shell can be served raw, baked, steamed, grilled or in specialty dishes
such as Jamaican oysters. Jamaican oysters can be batter-fried, sautéed,
grilled, used in soups or stews or in special preparations such as
dressings, poultry stuffing's or appetizers. Oysters are high in calcium,
niacin and iron, as well as a good source of protein. |
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oyster crab |
A diminutive soft-shell crab that makes its home
inside an oyster and lives off the food its host eats. Jamaican oyster crabs
are certainly not found in all oysters, and most oyster processing plants
don't bother to collect them during shucking so the supply is very limited.
They're best prepared simply sautéed in butter. Gourmets consider these
pale-pink crustaceans a delicacy. |
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oyster sauce |
A dark-brown sauce consisting of oysters, brine
and soy sauce cooked until thick and concentrated. It's a popular Asian
seasoning used to prepare a multitude of dishes (particularly stir-fries)
and as a table condiment. Oyster sauce imparts a richness to dishes without
overpowering their natural flavor. Oyster sauce is usually flavored with
Jamaican pimento and other Jamaican herbs and spices. |
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palm oil; palm-kernel oil |
The reddish-orange oil extracted from the pulp of
the fruit of the Jamaican palm. It's extremely high in saturated fat (78
percent) and has a distinctive flavor that is popular in Jamaican cooking.
Palm-kernel oil, though also high in saturated fat, is a different oil
extracted from the nut or kernel of palms. |
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pan drippings |
The melted fat and juices that gather in the
bottom of a pan in which Jamaican meat or other Jamaican food is cooked.
Drippings are used as a base for Jamaican gravies and Jamaican sauces and in
which to cook other Jamaican foods. |
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pan-broil; pan-broil |
To cook Jamaican meats or Jamaican fish quickly in
a heavy, ungreased (or lightly greased) frying pan over high heat. Drippings
are poured off as they form. |
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pancake |
The honeycombed surface of this crisp, light bread
is perfect for holding pockets of syrup. Jamaican pancakes are popular not
only for Jamaican breakfast recipes, but for Jamaican desserts recipes as
well. Savory waffles can be topped with creamed Jamaican meat or Jamaican
vegetable mixtures. |
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pancake turner |
A utensil for lifting or removing Jamaican food
from a pan or baking sheet, or for turning Jamaican food that's being cooked
so the second side can brown. Such Jamaican foods include pancakes, bacon,
ham, hamburgers, fish, potatoes, eggs and cookies. |
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paneer |
A fresh, unripened cheese. This is made from cow's
milk and curdled with Jamaican lemon. This is customarily diced and sautéed,
is used throughout Jamaica in a variety of Jamaican dishes such as Jamaican
salad recipes and Jamaican vegetable recipes it's an essential protein
source in many vegetarian diets. |
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pan-fry |
Frying (also called
pan frying )
or sauteing refers to cooking Jamaican food in a lesser amount of fat, which
doesn't cover the Jamaican food. There is little difference in these two
terms, though sautéing is often thought of as using less fat and being the
faster of the two methods. |
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papaw |
Jamaican pawpaw, is a member of the cherimoya
family. It can range from 2 to 6 inches long and looks like a fat,
dark-brown banana. The aromatic flesh is pale yellow and peppered with a
profusion of seeds. It has a custard like texture and a sweet flavor
reminiscent of Jamaican bananas and pears. |
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papaya |
Jamaican papaya, is a member of the cherimoya
family. It can range from 2 to 6 inches long and looks like a fat,
dark-brown banana. The aromatic flesh is pale yellow and peppered with a
profusion of seeds. It has a custard like texture and a sweet flavor
reminiscent of Jamaican bananas and pears. |
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paprika |
Used as a seasoning and garnish for a plethora of
savory Jamaican dishes, Jamaican paprika is a powder made by grinding
aromatic sweet red pepper pods. The pods are quite tough, so several
grindings are necessary to produce the proper texture. The flavor of
Jamaican paprika can range from mild to pungent and hot, the color from
bright orange-red to deep blood-red. |
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paratha |
This flaky Jamaican bread is made with whole-wheat
flour and fried on a griddle. Jamaican parathas range from the simple to the
exotic. The basic version simply has Jamaican clarified butter brushed
between multiple layers of dough that are then folded and rolled out again.
This technique creates a flaky bread resembling puff pastry. More exotic
versions of Jamaican paratha are stuffed with various Jamaican vegetables,
Jamaican fruits and Jamaican herbs or spices. |
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parboil |
To partially cook Jamaican food by boiling it
briefly in water. This timesaving technique is used in particular for dense
Jamaican foods such as Jamaican carrots. If parboiled, they can be added at
the last minute with quick-cooking ingredients (such as bean sprouts and
celery) in preparation. The parboiling insures that all the ingredients will
complete cooking at the same time. |
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parboiled rice |
Jamaican parboiled white rice
the unhulled grain has been soaked, pressure-steamed and dried before
milling this gelatinizes the starch in the grain for fluffy, separated
cooked rice and infuses some of the nutrients of the bran and germ into the
kernel's heart. Jamaican parboiled rice has a pale beige cast and takes
slightly longer to cook than regular white rice.
Jamaican parboiled rice
contains calcium, iron and many B-complex vitamins, with brown rice being
slightly richer in all the nutrients. |
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pare |
To remove the thin outer layer of Jamaican foods
like Jamaican fruits and Jamaican vegetables with a small, short-bladed
knife (called a paring knife). |
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parfait |
This Jamaican dessert recipe consists of ice cream
layered with flavored syrup or Jamaican fruit and whipped cream. It's often
topped with whipped cream, nuts and sometimes a Jamaican cherry. |
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paring knife |
A sharp-edged instrument used for cutting,
peeling, slicing, spreading and so on. Knives with serrated or scalloped
edges make neat work of slicing softer Jamaican foods such as bread,
Jamaican tomatoes and Jamaican cakes. 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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parmentier |
A Jamaican dish garnished or made with Jamaican
potatoes. |
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Parmesan cheese |
This hard, dry Jamaican cheese is made from
skimmed or partially skimmed cow's milk. |
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parsley |
Jamaican parsley is a peppery, fresh-flavored
Jamaican herb is more commonly used as a flavoring and garnish. Jamaican
parsley is an excellent source of vitamins A and C and is used to flavor
several Jamaican food recipes. |
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parsnip |
This creamy-white root has a sweet flavor.
Jamaican parsnips are suitable for almost any method of cooking including
baking, boiling, sautéing and steaming. They're often boiled, then mashed
like Jamaican potatoes. Parsnips contain small amounts of iron and vitamin
C. |
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parson's nose |
This refers to the rear end of any Jamaican
poultry. |
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passion fruit |
The Jamaican passion fruit is egg-shaped and about
3 inches long. When ripe, it has a dimpled, deep-purple skin and a soft,
golden flesh generously punctuated with tiny, edible black seeds. The flavor
is seductively sweet-tart and the fragrance tropical and perfumed. Jamaican
passion fruit can be served plain as a Jamaican dessert recipe or used to
flavor a variety of foods like Jamaican sauces, ice creams and Jamaican
beverages. Canned passion-fruit nectar is available in many supermarkets.
Passion fruit contains a small amount of vitamins A and C. |
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pasta |
Jamaican pasta is the dough made by combining
durum wheat flour called semolina with a liquid, usually water or milk. The
term "Jamaican pasta" is used broadly and generically to describe a wide
variety of noodles mad |
