Sunny with a chance of Delicious
Confession and apology
Jouney with out maps
Unadventourous advedture
Wey Indian Umami
Destination – wife saving recipes
Close your eyes and think of the Caribbean. What do you see? I’m betting you conjured up clichéd images of perpetual summer, white-sand beaches and cocktails with little pink umbrellas. It’s a pleasant thought, but I’m here to tell you the islands offer so much more.
Take for example our food. West Indian food is really, REALLY great. I mean, I know it hasn’t achieved the celebratory status of some other world cuisines and even has a bum rap of being very heavy on the carbs but I’ll talk about that in another post.
This past week I found myself sitting in one of the many American styled restaurants that have sprouted up all over this island, The menu was uninspiring and consisted of little more that glorified over priced burgers and a few pasta offerings. Cheese was the star flavouring agent. It was over everything – even the shredded lettuce that masqueraded as a salad. I shudder to think that many people who visit our islands might go away with the impression that this type of food is the daily fare of the local population.
Once upon a time it may have been true that people travelling to a foreign destination may have been reluctant to try unfamiliar food. In an effort to make guests feel at home, restaurants sought to make them feel at home by providing them with typical European or American fare. Luckily that is changing and more places are giving local cuisine the prominence it deserves.
I dare say based on the number of food blogs out there these establishments are headed in the right direction. Travelers today are now looking for culinary adventure along with their vacation package and are a lot more daring. Okay so maybe not everyone is up for a fishy-smelling but chicken-tasting plate of curried iguana à la Andrew Zimmerman of Bizarre foods but I’m guessing that most would love the adventure of sampling local flavous like the recipe that follows.
So here is my challenge to you. On your next vacation to the Caribbean or elsewhere, take a holiday from the food that is familiar. Explore where and what the locals eat. Then along with pictures of your pretty sunburn you’ll take home the aromas of sunny days, tastes of briny seafood, the almost electric heat of local peppers and the delicate intrigue of fresh herbs.
Not traveling to the Caribbean this summer; no problem man. So long as you marinate your fish the night before I can get you there in 10 minutes with this adaptation of a Jamaican steamed fish recipe.
Jamidaian Stew Fish
Traditionally red fish (red snapper) is used but I have an aversion to bones. If can’t find already filleted red fish I use King fish (King Mackerel) which has one central bone through the middle or Carite or Cavali. This dish is actually combines elements of Janaican and Trinidadian cooking and the name is a tribute to my second mom who is Jamaican but has made Trinidad her home. Jamaidadian is how she describes herself.
Ingredients
2/2 – 3 lbs King Fish (King Mackerel or other fish)
3tb spoons Green seasoning (I don’t mince on my seasoning I like anything from 3 to 5 tablespoons of the stuff.)
1 tsp Angostura Orange bitters
4 tbsp. golden ray margarine (or butter)
1 large onion, peeled and sliced into rings
2 large christophene (chayote), peeled, seeded, and diced
1cup diced West Indian Pumpkin ( calabaza squash) peeled and diced
1 cup carrots (diced)
10–12 allspice berries
4 cloves garlic, peeled and coarsely chopped
1⁄4 tsp. minced scotch bonnet peppers (optional) * absolutely no swapping with jalapenos please the flavour is vastly different. You can subsititute with a ½ to a full tsp of any Caribbean pepper sauce so get your butt in gear and head for your nearest West Indian supplies mart. We’re cooking Caribbean today not Mexican.
1⁄2 tsp. minced fresh ginger
2 stalks lemongrass, trimmed and crushed (this is called fever grass in Trinidad)
Method
Season fish with salt, 2 tbs green seasoning and 1 tsp orange angostura bitters. Leave in the fridge to marinate overnight.
The next day chop all vegetables.
Melt 2 tbsp. Golden Ray margarine (or butter) in a large cast-iron or heavy-bottomed pot over medium high heat and lightly saute, garlic, onions and 1 tbsp green seasoning. Add the chopped veggies. I used christophene (chayote), pumpkin, carrots, ginger, pepper and lemongrass. You have free reign on the vegetables for this one any combo of veggies would work here, broccoli, cauliflower, beans what ever is in season.
Reduce heat to low, cover, and cook, until fish is cooked through, about 7 – 10 minutes depending on thickness of fish slices. Discard lemongrass before serving.
Close your eyes and inhale. Now taste …..well? Are you on the beach yet? The warm warm scent of allspice and subtle zing of citrus should make you feel like you are there. Serve over rice with a sied of stewed beans. (Recipe to follow).
