June's Jamaican Spice Box
Ingredients
RAWSPICEBAR JAMAICAN SPICES & BLENDS:
Jamaica Jerk
Mango Salsa Spices
Jamaican Sweet Spices
FOR THE JAMAICAN JERK FISH TACOS:
1 pound white fish fillets
4 spring onions, chopped
1 inch ginger, grated
4 garlic cloves, crushed
2 tbsp fresh thyme
2 tbsp canola oil
2 limes, juice and zest
2 tbsp white vinegar
1 tbsp kosher salt
1 tbsp dark rum (optional)
FOR THE MANGO CORN SALSA:
4 corn on the cob, fresh
2 mangos 1 handful fresh coriander
1 tsp kosher salt
Zest and juice of 2 limes
2 tsp olive oil
FOR THE CHILI BANANA FRITTERS:
1/2 cup all purpose flour
1 1/2 cups mashed ripe bananas (about 4)
1 tbsp honey
1/2 tsp kosher salt
1/2 tsp vanilla extract
Preparation
1
AMAICAN JERK
2
Perfect for summer grilling season, jerk refers to the preparation of meat or seafood with a wet or dry rub. This rub has African origins, while thyme, nutmeg and spicy chiles found in the Caribbean were included over time. Use this blend to create a jerk paste for marinating chops, ribs, chicken, shrimp or kebabs.
3
MANGO SALSA SPICES
4
Use these spices to create a spicy Jamaican style mango salsa that is a beautiful blend of sweet and spicy and pairs perfectly with a jerk dish of fish, shrimp or chicken. This spice blend can be used on other tropical fruits or light, citrusy salad.
5
JAMAICAN SWEET SPICES
6
This blend of spices is created specifically for creating a sweet, light dessert. Banana fritters, a Jamaican specialty, are jazzed up with cinnamon, nutmeg and chile peppers plus a mixture of toasted black and white sesame seeds for a hint of nuttiness.
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About
The history of Jamaican cuisine is as varied and eclectic as the people who created it. Indigenous people, combined with immigrants from China, England, Spain, India and West Africa have each played an influential role on both the culture and cuisine.
Spices are, of course, the very essence of this cuisine. Ginger, nutmeg, cinnamon, turmeric and pimento (allspice) are used in nearly everything from jerk dishes to banana fritters. Chili peppers- thanks to Chinese influence- are widely used in Jamaican cuisine but almost nowhere else in the Caribbean.
Added:
Saturday, June 27, 2015 - 12:42pm
