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taco |
A Jamaican sandwich recipe originated in Mexico
consisting of a folded corn tortilla filled with various ingredients such as
Jamaican beef, Jamaican pork, Jamaican chicken, tomatoes, lettuce, cheese,
onion and a Jamaican sauce. Jamaican tacos may be eaten as an entrée or
snack. |
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taffy |
A soft and chewy, Jamaican taffy is a Jamaican
candy made with sugar, butter and various flavorings. Its delectable, supple
consistency is achieved by twisting and pulling the Jamaican candy as it
cools into long, pliable strands, which are then usually cut into bite-size
chunks. Jamaican taffy candy is also confused with the Jamaican toffee which
is harder in texture. |
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tamarind |
The Jamaican tamarind is the fruit of a tall shade
tree. The large pods contain small seeds and a sour-sweet pulp that, when
dried, becomes extremely sour. The Jamaican tamarind pulp concentrate is
popular as a flavoring in Jamaica and it's used to season full-flavored
Jamaican foods such as Jamaican chutneys, curry dishes and pickled fish. The
Jamaican tamarind is used to make a sweet syrup flavoring soft drinks. It's
also an integral ingredient in Jamaican Worcestershire sauce. Jamaican
tamarind drink is a popular Jamaican drink recipe. |
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Tammy cloth |
This is a worsted-cloth strainer used to strain
liquid mixtures such as Jamaican sauces. |
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tangelo |
A juicy, sweetly tart Jamaican citrus fruit with
few seeds that takes its name from the fact that it's a cross between the
Jamaican tangerine and the Jamaican pomelo. There are many hybrids of this
loose-skinned Jamaican fruit, ranging in size from that of a tiny orange to
that of a small Jamaican grapefruit. |
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tangerine |
The Jamaican tangerine 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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tapioca; tapioca flour |
A starchy substance extracted from the root of the
Jamaican cassava plant. Jamaican tapioca flour (also called cassava flour )
is used as a thickening agent for Jamaican soup recipes, Jamaican fruit
fillings, glazes, etc., much like Jamaican cornstarch. This is also used to
make Jamaican bammy. |
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taro root |
The Jamaican taro root is a starchy, potato like
tuber with a brown, fibrous skin and gray-white (sometimes purple-tinged)
flesh. Like the Jamaican potato, the Jamaican taro root may be prepared in a
variety of ways including boiling, frying and baking. It must be noted that
if not cooked properly the Jamaican taro root is toxic to humans. |
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tart |
A tart is a Jamaican pastry crust with shallow
sides, a filling and no top crust. The filling can be sweet (such as
Jamaican fruit or sweet custard) or savory (like Jamaican meat, cheese or
savory custard). Depending on the type of tart, the pastry shell can be
baked and then filled, or filled and then baked. Tarts can be bite-sized
(often served as Jamaican hors d'oeuvre), individual-sized (sometimes called
tartlets ) or full-sized. They can be used as Jamaican appetizer recipes,
entrées or Jamaican dessert recipes. |
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tartar sauce; tartare sauce |
Jamaican tartar sauce is a mixture of minced
capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and
seasonings. It's traditionally served with Jamaican fish recipes, but can
also be used with Jamaican vegetables. |
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tartar steak |
A Jamaican dish of coarsely ground or finely
chopped high-quality, raw lean Jamaican beef that has been seasoned with
salt, pepper and Jamaican herbs. Jamaican beef tartar (also referred to as
steak tartar ) is usually served with capers, chopped parsley and onions. |
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tartar, beef |
A Jamaican dish of coarsely ground or finely
chopped high-quality, raw lean Jamaican beef that has been seasoned with
salt, pepper and Jamaican herbs. Jamaican beef tartar (also referred to as
steak tartar ) is usually served with capers, chopped parsley and onions. |
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tartaric acid |
A natural crystalline compound found in plants,
especially those with tart characteristics such as Jamaican tamarind. The
principal acid in Jamaican wine, tartaric acid is the component that
promotes graceful aging and crispness of flavor. One of the by-products of
tartaric acid is cream of tartar, which is used in Jamaican baking and
Jamaican candy-making. |
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tasso |
Jamaican tasso is a lean chunk of cured Jamaican
pork (usually shoulder) or Jamaican beef that's been richly seasoned with
ingredients such as red pepper, garlic and any of several other Jamaican
herbs or Jamaican spices. It's then smoked resulting in a firm, smoky and
flavorfully tangy Jamaican meat that is principally used for seasoning.
Jamaican tasso is most often finely chopped and used to flavor Jamaican
foods such as beans, eggs and pastas, the spicy-hot tasso most definitely
isn't ham. |
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tastevin |
This is a wine-tasting cup, usually worn on a
chain or ribbon around the neck of a sommelier. |
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T-bone steak |
This is Jamaican beef steak cut from the center of
the short loin, this steak has a T-shaped bone that separates the small
tenderloin section from the larger top loin. The Jamaican porterhouse steak
differs from the T-bone in that it contains a larger portion of the
tenderloin. |
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tea |
Jamaican tea refers to the beverage, the leaves
used to make the beverage and the magnolia-related evergreen shrub from
which the leaves come. Jamaican teas often contain sugar or sugar
substitutes and other flavorings such as cinnamon or lemon. Jamaican herbal
tea is not a true tea based on tea-shrub leaves, but rather an infusion of
various Jamaican herbs, flowers and Jamaican spices. Jamaican tea is a
popular Jamaican drink recipe. |
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tea egg |
A Jamaican-Chinese specialty prepared by
hard-cooking eggs, crushing the shells, then simmering the eggs in strong
tea for about an hour. The tea seeps through the cracked shell, thereby
flavoring the egg and giving it a marbleized appearance. Tea eggs are
usually served as a Jamaican appetizer recipe. This is not very popular as a
traditional Jamaican food recipe. |
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tea infuser |
A small, perforated, basketlike container with a
hinged opening. Jamaican loose tea is placed inside the infuser, which is
then closed and lowered into a teapot, whereupon boiling water is added. The
tiny holes in the infuser allow the water to interact with the Jamaican tea
leaves. A tiny chain with a hook at one end is attached to the top of the
infuser the hook slips over the rim of the teapot so the infuser can easily
be retrieved, thereby straining the tea leaves. There are also single-cup
infusers, which are shaped like two perforated teaspoons that fasten
together. |
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tea melon |
This tea melon is also called a sweet cucumber ,
the yellow-colored Jamaican tea melon is a tiny Jamaican fruit that's shaped
like a cucumber. It has a sweet, mild flavor and a delightfully crisp
texture. This mini melon is most often preserved, usually in honey and
Jamaican spices but sometimes in Jamaican soy sauce. |
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tempering |
A Jamaican cooking technique by which Jamaican
chocolate is stabilized through a melting-and-cooling process, thereby
making it more malleable and glossy. |
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temple orange |
This loose-skinned Jamaican orange is somewhat
oval in shape and has a rough, thick, deep orange skin. Thought to be a
cross between a Jamaican tangerine and a Jamaican orange, the temple has a
sweetly tart flesh and a goodly number of seeds. |
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tenderizer |
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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tenderloin |
This is the most tender of Jamaican cuts of beef.
It lies in the middle of the back between the Jamaican sirloin and the rib,
and the muscles in this section do little that could toughen them. The two
main muscles in the short loin are the tenderloin and the top loin. |
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tequila |
A colorless or pale straw-colored liquor made by
fermenting and distilling the sweet sap of the agave plant. It originated in
Tequila, Mexico, hence the name and is imported in to Jamaica. The liquor is
used as an ingredient for many Jamaican drink recipes. |
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teriyaki |
A Jamaican dish consisting of Jamaican food, such
as Jamaican beef or Jamaican chicken, that has been marinated in a mixture
of soy sauce, Jamaican rum, sugar, ginger and seasonings before being
grilled, broiled or fried. The sugar in the marinade gives the cooked
Jamaican food a slight glaze. It also refers to a prepared Jamaican sauce
made with the above ingredients. |
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thin |
To dilute mixtures such as Jamaican soups,
Jamaican sauces, Jamaican batters, etc., by adding more liquid. |
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thyme |
The Jamaican thyme is a member of the mint-family
member, a perennial Jamaican herb is the most often used variety, is a bush
with gray-green leaves giving off a pungent mint, light-lemon aroma.
Jamaican thyme is widely used in cooking to add flavor to Jamaican
vegetables, Jamaican meat, Jamaican poultry and Jamaican fish dishes, soups
and cream sauces. |
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Tía Maria |
This dark brown Jamaican liqueur has a strong
Jamaican coffee flavor along with Jamaican rum. |
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tie-a-leaf |
This is a Jamaican pudding recipe made from
cornmeal, Jamaican bananas, Jamaican coconut and Jamaican herbs and spices.
The pudding is wrapped in green banana leaf tied with a string. The banana
leaf gives the pudding a blue color which is why the recipe is also called
Jamaican blue drawers recipe. |
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tilapia |
A popular fish in Jamaica, tilapia are
aquaculture. The low fat flesh of the tilapia is white, sweet and
fine-textured. It's suitable for baking, broiling, grilling and steaming.
The fish is popular for Jamaican fish recipes. |
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toffee; toffy |
A hard but chewy Jamaican candy made by cooking
sugar, water and usually butter. Depending on the Jamaican recipe, a toffee
mixture may be cooked to anywhere from candy thermometer. Other ingredients
such as Jamaican nuts or Jamaican chocolate are sometimes added. |
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tofu |
Jamaican tofu is a custard like white tofu is made
from curdled soy milk, an iron-rich liquid extracted from ground, cooked
Jamaican soybeans. The resulting curds are drained and pressed in a fashion
similar to cheese making. The firmness of the resulting Jamaican tofu cake
depends on how much whey has been pressed out. Jamaican tofu can be sliced,
diced or mashed and used in a variety of dishes including Jamaican soup
recipes, Jamaican salad recipes, sandwiches, salad dressings and Jamaican
sauce recipes. It's easy to digest, low in calories, calcium and sodium,
high in protein and cholesterol-free. |
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tomato |
The Jamaican tomato is a member of the nightshade
family. It's the Jamaican fruit of a vine used to make Jamaican tomato
paste, which is available in cans and tubes, consists of tomatoes that have
been cooked for several hours, strained and reduced to a deep red, richly
flavored concentrate. Jamaican tomato puree consists of tomatoes that have
been cooked briefly and strained, resulting in a thick liquid. Jamaican
tomato sauce is a slightly thinner tomato puree, often with seasonings and
other flavorings added so that it is ready to use in various dishes or as a
base for other Jamaican sauces. Jamaican tomatoes are rich in vitamin C and
contain appreciable amounts of vitamins A and B, potassium, iron and
phosphorus. A medium tomato has about as much fiber as a slice of Jamaican
whole-wheat bread and only about 35 calories. |
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tomato paste |
Jamaican tomato paste, which is available in cans
and tubes, consists of Jamaican tomatoes that have been cooked for several
hours, strained and reduced to a deep red, richly flavored concentrate. |
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tomato puree |
Jamaican tomato puree consists of Jamaican
tomatoes that have been cooked briefly and strained, resulting in a thick
liquid. |
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tomato sauce |
Jamaican tomato sauce is a slightly thinner
Jamaica tomato puree, often with Jamaican seasonings and other flavorings
added so that it is ready to use in various dishes or as a base for other
Jamaican sauce recipes. |
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tongue |
Tongues of Jamaican beef, veal, lamb and pork are
nutritious and appetizing Jamaican variety meats. Jamaican cow tongue recipe
is a very popular traditional Jamaican food recipes. |
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tonic water |
Also called quinine water , Jamaican tonic is
water charged with carbon dioxide and flavored with Jamaican fruit extracts,
sugar and usually a tiny amount of quinne (a bitter alkaloid). It's
especially popular as a mixer, such as with gin to create the gin and tonic
Jamaican cocktail recipe. |
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top round |
The hind leg of beef extends from the rump to the
ankle. Jamaican round is less tender than some cuts. There are six major
sections into which the Jamaican round can be divided: the rump; the four
main muscles (top round, sirloin tip, bottom round and eye of round); and
the heel. The rump is a triangular cut taken from the upper part of the
round. This flavorful section is generally cut into Jamaican rump steaks or
two or three roasts that, when boned and rolled, are referred to as rump
roasts. Those with the bone in are called standing rump roasts. Pieces from
the rump section are best cooked by moist-heat methods. The top round, which
lies on the inside of the leg, is the most tender of the four muscles in the
round. Thick top-round cuts are often called butterball steak or London
broil , whereas thin cuts are referred to simply as top round steak . The
boneless sirloin tip is also called top sirloin, triangle and loin tip .
The better grades can be oven-roasted; otherwise moist-heat methods should
be used. The bottom round can vary greatly in tenderness from one end of the
cut to the other. It's usually cut into Jamaican steaks (which are often
cubed) or the bottom round roast . The well-flavored eye of the round is the
least tender muscle, although many mistakenly think otherwise because it
looks like the tenderloin. Both Jamaican steaks and roasts from this cut
require slow, moist-heat cooking. A cut that includes all four of these
muscles is usually called round steak and those cut from the top (and which
are of the best grades) can be cooked with dry heat. Near the bottom of the
round is the toughest cut, the heel of the round. It's generally used for
Jamaican ground meat but can sometimes be found as a roast. |
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top sirloin |
The hind leg of beef extends from the rump to the
ankle. Jamaican round is less tender than some cuts. There are six major
sections into which the Jamaican round can be divided: the rump; the four
main muscles (top round, sirloin tip, bottom round and eye of round); and
the heel. The rump is a triangular cut taken from the upper part of the
round. This flavorful section is generally cut into Jamaican rump steaks or
two or three roasts that, when boned and rolled, are referred to as rump
roasts. Those with the bone in are called standing rump roasts. Pieces from
the rump section are best cooked by moist-heat methods. The top round, which
lies on the inside of the leg, is the most tender of the four muscles in the
round. Thick top-round cuts are often called butterball steak or London
broil , whereas thin cuts are referred to simply as top round steak . The
boneless sirloin tip is also called top sirloin, triangle and loin tip .
The better grades can be oven-roasted; otherwise moist-heat methods should
be used. The bottom round can vary greatly in tenderness from one end of the
cut to the other. It's usually cut into Jamaican steaks (which are often
cubed) or the bottom round roast . The well-flavored eye of the round is the
least tender muscle, although many mistakenly think otherwise because it
looks like the tenderloin. Both Jamaican steaks and roasts from this cut
require slow, moist-heat cooking. A cut that includes all four of these
muscles is usually called round steak and those cut from the top (and which
are of the best grades) can be cooked with dry heat. Near the bottom of the
round is the toughest cut, the heel of the round. It's generally used for
Jamaican ground meat but can sometimes be found as a roast. |
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torte |
A rich Jamaican cake recipe, often made with
little or no flour but instead with ground nuts or bread crumbs, eggs, sugar
and flavorings. Tortes are often multilayered and filled with Jamaican cream
recipes or Jamaican jam recipes. |
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tortilla |
This is a popular bread recipe used by Jamaican
cooks originated in Mexico, the unleavened tortilla is round and flat and
resembles a very thin Jamaican pancake. The hand-shaped tortilla can be made
from corn flour or wheat flour, but is always baked on a griddle. It can be
eaten plain or wrapped around various fillings. Tortillas are the base for a
multitude of Jamaican dishes. |
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tortoni |
This rich frozen Jamaican dessert recipe
originated from Italy consists of sweetened whipped cream (sometimes
Jamaican ice cream) flavored with spirits such as Jamaican rum and combined
or topped with chopped almonds or macaroon crumbs. This Jamaican dessert
recipe is often called biscuit tortoni , especially when served in small
paper cups. |
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toss, to |
To turn pieces of Jamaican food over multiple
times, thereby mixing the Jamaican ingredients together. The term is most
often applied to Jamaican salad recipes, where various ingredients and the
Jamaican salad dressing are tossed together, mixing the ingredients and
coating them with the dressing. |
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tostada |
A crisp-fried tortilla (corn or flour) topped with
various ingredients such as Jamaican shredded chicken or Jamaican beef,
shredded lettuce, diced tomatoes, grated cheese or sour cream. Jamaican
tostadas can be large or small and served as an Jamaican appetizer recipe or
entrée. |
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tourage |
A French term for the technique of making Jamaican
puff pastry whereby the dough is repeatedly folded into thirds, rolled out
and folded into thirds again. This process creates hundreds of flaky pastry
layers. This term and technique is used by many Jamaican cooks and chefs. |
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tournedo |
A Jamaican beef steak cut from the tenderloin.
These are very lean and are wrapped in Jamaican pork fat or bacon prior to
grilling or broiling. They are served on fried bread rounds and topped with
a Jamaican sauce. |
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trans fatty acids |
A type of fat created when oils are hydrogenated,
which chemically transforms them from their normal liquid state (at room
temperature) into solids. During the hydrogenation procedure extra hydrogen
atoms are pumped into unsaturated fat, thereby creating trans fatty acids.
This process converts the mixture into a saturated fat, which obliterates
its polyunsaturate benefits. Trans fatty acids can be found in a wide array
of processed Jamaican foods including Jamaican cookie recipe. Any Jamaican
food with "hydrogenated oils" or "partially hydrogenated oils" on the label
contains trans fatty acids. |
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trash fish |
A term for fish that Jamaican fishermen generally
throw away because there's little or no commercial value. Jamaican trash
fish that aren't discarded are generally used for the manufacture of
Jamaican chicken feed. Jamaican trash fish make the transition from being
detritus to being in demand, as in the case of lobster. This fish is not
typically used in the preparation of Jamaican fish recipes. |
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treacle |
This is a syrupy by-product created during sugar
refining in Jamaica. Jamaican dark treacle is very much like Jamaican
molasses and which has a somewhat bitter taste, and Jamaican light treacle,
which contains fewer impurities than the dark variety, has a lighter flavor
and is also called Jamaican golden syrup. |
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trifle |
This Jamaican dessert recipe consists of Jamaican
sponge cake or Jamaican ladyfingers doused with spirits (usually Jamaican
rum), covered with jam and custard, topped with whipped cream and garnished
with candied or fresh Jamaican fruit, nuts or grated chocolate. Trifle is
refrigerated for several hours before serving. |
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tripe |
The Jamaican tripe is the lining of Jamaican beef
stomach, though that from pork and sheep also fall under the definition.
There are two beef stomach chambers and three kinds of tripe, all of which
are tough and require long cooking. Jamaican tripe is braised with carrots,
onions and cider. The Jamaican tripe and beans recipe is a popular Jamaican
food recipe. |
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trivet |
A short-legged (or otherwise raised) stand used to
support Jamaican hot dishes and protect the surface of a table. |
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trotters |
These are the feet and ankles of pigs. Because
they're bony and sinewy, pig's feet require long, slow cooking. They're
quite flavorful and full of natural gelatin. Pig's feet are available
pickled, fresh and smoked the latter two are particularly good in Jamaican
soup recipes, stews and Jamaican sauce recipes. |
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truffle |
This is a fungus growing underground near the
roots of trees. Jamaican truffles are generally used to flavor cooked
Jamaican foods such as Jamaican omelets and Jamaican sauces. Jamaican
truffles are usually served raw by grating them over Jamaican foods such as
pasta or cheese dishes. |
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truffle slicer |
A small kitchen device consisting of an adjustable
blade mounted on a stainless-steel frame. The slicer's blade is held at a
45-degree angle and the truffle is pressed down and across it, allowing the
blade to shave off small slivers and slices. |
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truffle, chocolate |
A rich confection made with a mélange of melted
Jamaican chocolate, butter or cream, sugar and various flavorings such as
liquors, liqueurs, spices, vanilla, coffee and nuts. After the mixture is
cooled, it's rolled into balls and coated with various coverings such as
unsweetened cocoa powder (the classic coating), chocolate sprinkles, shaved
chocolate or sugar. Some truffles are dipped in melted white or dark
chocolate, which, after cooling, becomes a hard coating. This is a popular
Jamaican candy recipe and Jamaican dessert recipe. |
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truss |
To secure Jamaican poultry or other Jamaican food
(usually Jamaican meat) with string, pins or skewers so the Jamaican food
maintains a compact shape during cooking. |
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trussing needle |
Long stainless-steel needles threaded with twine
and used to truss Jamaican food. They vary in size, usually somewhere from 4
to 10 inches in length. |
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tube pan |
A round pan with deep sides and a hollow center
tube used for baking Jamaican cake recipes, especially Jamaican sponge cake
recipe. The tube promotes even baking for the center of the cake. |
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tube steak |
Another name for a Jamaican hot dog. |
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tuna |
Jamaican tuna is a member of the mackerel family.
Jamaican tuna is used mostly in the canned form and is a popular ingredient
for Jamaican sandwich recipes, served with tomatoes, black peppers, sweet
peppers and onions. Jamaican tuna recipes are popular Jamaican fish recipes. |
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turbot |
The Jamaican turbot or turbit has firm, lean,
white flesh with a deliciously mild flavor. The Jamaican fish is usually
roasted with scallions and okras and is one of the most popular Jamaican
fish recipes. |
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tureen |
Any of various deep, lidded dishes used for the
table service of Jamaican soups, stews and the like |
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turkey |
This large native-American bird is most popular in
the USA but is imported into Jamaica. Jamaican poultry recipes has several
traditional methods of preparing turkey, including, Jerking called Jamaican
Jerk Turkey Recipe. It is also a part of Jamaican thanksgiving recipes. |
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turmeric |
Not commonly used in Jamaican cooking the turmeric
is the root of a tropical plant related to Jamaican ginger. Jamaican
turmeric has a bitter, pungent flavor and an intense yellow-orange color and
is mainly used to add both flavor and color to Jamaican food recipes and is
almost always used in Jamaican curry recipe dishes. |
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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. Turners come in a variety
of shapes and designs in order to conveniently meet different cooking tasks.
Some turners have holes or slots to allow liquids or fats to drain off the
item being lifted. |
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turnip |
The Jamaican turnip is a root vegetable that has a
white skin with a purple-tinged top. Jamaican small, young turnips have a
delicate, slightly sweet taste. Jamaican turnips may be boiled or steamed,
then mashed or pureed. They can also be stir-fried, cubed and tossed with
butter, or used raw in Jamaican salad recipes. The Jamaican turnips is a
cruciferous vegetable and is a fair source of vitamin C. |
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turnip greens |
Jamaican turnip greens are slightly sweet when
young but, as with aging Jamaican turnips, can become quite tough and
strong-tasting as they age. Jamaican turnip greens may be cooked in a
variety of ways including boiling, sautéing, steaming and stir-frying. They
can be served alone as a vegetable or cooked and served with other greens.
Jamaican turnip greens are an excellent source of vitamins A and C and a
good source of riboflavin, calcium and iron. |
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turnover |
A Jamaican pastry-dough circles or squares that
are covered with a sweet or savory filling, then folded in half to create a
pastry in the shape of a triangle or semicircle. The edges are usually
pinched or crimped to prevent the filling from leaking. Jamaican turnovers
may be baked or deep-fried. They can range from bite-size to about 6 inches
across and can be served as Jamaican appetizers, Jamaican luncheon entrées
or Jamaican desserts. |
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turtle |
For Jamaican culinary purposes the sea or green
turtle is best known. Jamaican does not catch and cook turtle but ratehr
imports the meat and often makes a thick Jamaican turtle soup that usually
includes Jamaican rum as an ingredient. Jamaican turtle dishes are not
traditional Jamaican food recipes. |
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tutti-frutti |
A Jamaican dessert which means all fruits. The
Jamaican tutti frutti that refers to a preserve made with various diced
fruits mixed with sugar and Jamaican rum or brandy. It's since been used to
describe some Jamaican ice cream or other Jamaican desserts that contain a
variety of minced, candied fruits. |
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tzimmes |
Traditionally served on Rosh Hashana, this sweet
Jamaican-Jewish dish consists of various combinations of Jamaican fruits,
Jamaican meat and Jamaican vegetables. Tzimmes may include brisket of
Jamaican beef, sweet potatoes, potatoes, prunes and other dried fruit,
carrots or apples — all flavored with honey and often cinnamon. This
casserole-style Jamaican dish is cooked at very low heat so the flavors have
a chance to blend. |
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ugli fruit |
The native Jamaican ugli fruit is a Jamaican
tangerine and Jamaican grapefruit hybrid. It ranges in size between that of
a navel orange and a giant grapefruit. Its acid-sweet flavor suggests
grapefruit with hints of orange. The extremely thick, yellow-green skin fits
rather loosely over the large, juicy, yellow-orange pulp sections. Ugli
fruit may be prepared and eaten in any way suitable for grapefruit. It's an
excellent source of vitamin C and is a popular Jamaican food. |
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unleavened |
A word describing Jamaican baked goods (Jamaican
bread recipes, Jamaican cake recipes, etc.) that contain no leavener, such
as baking powder, baking soda or yeast. Among the most popular unleavened
breads are the Jamaican mongoose bread. |
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unmold |
To remove molded Jamaican food from the container
(usually a decorative mold) in which it was made. The process generally
requires inverting the container over a serving plate. |
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unsalted butter |
Jamaican unsalted butter is usually labeled as
such and contains absolutely no salt. It's sometimes erroneously referred to
as "sweet" butter, a misnomer because any butter made with sweet instead of
sour cream is sweet butter. Therefore, expect packages labeled "sweet cream
butter" to contain salted butter. Unsalted butter is preferred by many
Jamaican cooks and chefs when preparing everyday eating and baking Jamaican
recipes. |
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upside-down cake |
Of this genre, the most popular is undoubtedly the
traditional Jamaican pineapple upside-down cake recipe. Any fruit can be
used, however, and this Jamaican dessert is made by covering the bottom of a
cake pan with butter and sugar topped with decoratively arranged fruit, then
cake batter. During the baking process, the sugar, butter and fruit juices
combine to create a caramelized glaze. Before serving, the Jamaican cake is
inverted onto a serving plate so the glazed fruit becomes the top of the
cake. |
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vanilla |
Jamaican vanilla is created by processing the
vanilla bean that is not commercially grown in Jamaica. The beans are hot,
they're wrapped in blankets and allowed to sweat. Jamaican vanilla adds
flavor magic to a multitude of sweet and some savory dishes. |
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vanilla sugar |
