Archive for July 2012

In Jamaica, there are goats everywhere in the grasses along the sides of roads, reminding us that curry goat is a Jamaican tradition. Some Jamaicans argue that a party is not a real party unless there’s curry goat. We watch a demonstration of curry goat at Bellefield Great House & Gardens, an 18th century plantation that offers a trip into Jamaica’s past. For recipes, visit www.ciaprochef.com/WCA7

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It might seem odd that a tropical country would have a tradition of hot, hearty soups and richly flavored slow-cooked stews, but Jamaicans relish these steamy one-pot meals that are a part of their culinary heritage. Howie’s in Middle Quarters is a showcase for some of Jamaica’s classic stews. For recipes, visit www.ciaprochef.com/WCA7

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While jerk is a hallmark of Jamaican cooking, much of the island’s cuisine is based on its bounty of seafood. At Edward “Blackie” Christian’s restaurant, Little Ochie’s, in Manchester on the south coast, locals and tourists alike sit in one of the beached fishing boats and feast on grunts, goat fish, jacks, snapper, parrot fish, shrimp and spiny lobster that is prepared in one of the ten different ways that he’s developed. He shares some, but not all of his secrets with us. For recipes, visit www.ciaprochef.com/WCA7

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Round Hill’s Executive Chef Martin Maginley demonstrates how to make tuna carpaccio served in a coconut shell. The dish is one of the resort’s signatures. He flavors the tuna with lime juice, salt, pepper, scotch bonnet, scallions, and coconut milk, and marinates the fish for 24 hours. For recipes, visit www.ciaprochef.com/WCA7

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Perhaps no Caribbean food is more widely known than Jamaica’s jerk. Jeremy McConnell at Scotchie’s, demonstrates how he prepares jerk pork and chicken. Chef Bill Moore of Push Cart Foods explains that authentic jerk takes days of marinating, and must be smoked over pimento wood. For recipes, visit www.ciaprochef.com/WCA7

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Ambulatory vendors stroll through the market selling nibbles to treat market goers and market vendors alike. Filled with meats, seafood, spices or cheese, patties are an iconic Jamaican street food with roots in the English Cornish pastie. For recipes, visit www.ciaprochef.com/WCA7

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Coronation Market in downtown Kingston is also known as “the stomach of Jamaica.” The cacophony of the market is the first thing that assails the visitor in this bustling warren of produce vendors. Vendors, called “higglers” in Jamaica, arrive on weekends and swell the market beyond capacity, selling their calabaza, okra, and a wide range of root vegetables. For recipes, visit www.ciaprochef.com/WCA7

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In Jamaica, Africa meets up with Spain and England to create a vibrant cuisine. The Maroon peoples, the escaped slaves of the Spaniards who headed for the Blue Mountains when the English arrived, created what is today’s jerk, and the English Cornish pasty is a close cousin to Jamaica’s classic street treat, the meat patty. For recipes, visit www.ciaprochef.com/WCA7

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Join The Culinary Institute of America on a tour of the cuisines of the Caribbean. The islands of Jamaica, Puerto Rico, and Trinidad and Tobago offer a complex world of flavors, where fine dining can be found side by side with a staggering array of street eats and finger-licking beach treats. For recipes, visit www.ciaprochef.com/WCA7

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