2021-06

Jamaican Pepper Shrimp Gnocchi

Round Hill’s Executive Chef Martin Maginley demonstrates how to make pepper shrimp gnocchi that give an Italian twist to the Jamaican idea of a dumpling. The dish is flavored with scotch bonnets, coconut milk and callaloo.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Tuna Carpaccio

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.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Jerk Spring Rolls

Round Hill’s Executive Chef Martin Maginley was born and raised in Canada, but his heart and stomach are 100% Jamaican. Using a jerk sauce, he transforms traditional jerked chicken into a jerked chicken spring roll with dipping sauces.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Ackee and Salt Fish

Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish that is a standby on many breakfast tables. Ackee is a type of fruit that must be fully ripe before it is edible. It is lightly cooked until it reaches a texture similar to scrambled eggs, then flavored with onions, peppers, scotch bonnet, tomatoes and salted cod fish.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Red Pea Soup

Chef Marvin of Round Hill, demonstrates how he makes red pea soup with cow skin. While his version retains the classic flavor profile of red pea soup, it is more refined than the soup we saw at Howie’s.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Curry Goat

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.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Soups at Howie’s

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.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Seafood at Little Ochie’s

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.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7