Related Interest
Classic Jamaican Cooking
“A wealth of very good recipes”
—Frances Bissell, The Times“A useful addition to your kitchen library”
—The Voice“Wonderful ideas that will appeal to adventurous cooks”
—Lindsey Barehamabout the bookabout
Okra, plantains, sweet potatoes and mangoes: these and all the other essential ingredients of Jamaican cooking are now widely available in Britain and North America, bringing the island's delicious cooking within anyone's reach.
Covering all aspects of Jamaican cuisine from soups to preserves, fish to ices, Classic Jamaican Cooking also presents a range of traditional herbal remedies and drinks. With recipes as varied as Plantain Tart and Shrimp Soup, Salt Fish Patties and Coconut Ice Cream, this book dispels forever the myth that Jamaican cookery begins with Curried Goat and ends with Rice and Peas.
Mistress of a large Jamaican household at the end of the nineteenth century, Caroline Sullivan wrote the first ever book on Jamaican cooking. Needing only occasional modification by the modern reader ('Take seven gallons of rum, three gallons of seville orange juice ...'), she brings alive the wealth and variety of the island's food. With its blending of African and European influences, Jamaican cooking rests on a foundation of tropical fruits and vegetables, and the author draws out the full range of their flavours in one of the New World's tastiest cuisines.
About The Author / Editor
Caroline Sullivan was the mistress of a large Jamaican household at the end of the nineteenth century. She was the author of the first ever book on the island’s cooking, The Jamaican Cookery Book, of which this is a lightly revised edition.
Preview
Plantain Tarts
Take very ripe plantains, boil them and let them cool. Then mash them very smooth. Sweeten to taste, adding spice also to taste. Then colour the mixture a deep red with the juice of the prickly pear. Put on thin pastry; fold and bake.
Copyright © Caroline Sullivan, 2007
Pumpkin Pie
One round pumpkin
One pound of minced meat
Spring onions
Seasoning
Salt
Pepper
Butter
One round pumpkin, one that can stand in a dish, not one that rolls over. Cut off the top, about a third of the vegetable. Then scoop out all the seeds and pithy stuff round them. Cut out the pulp as close to the rind as possible, just leaving enough near the rind to keep it from breaking. Boil this pulp; meanwhile have one pound of meat minced and seasoned with pepper, salt, butter and spring onions. Pack this into the hollowed-out pumpkin rind, put on the cover, that is the top that has been cut off (with the stem on if possible), and bake for three-quarters of an hour. Serve with the top on and with a folded napkin round the lower part.
Copyright © Caroline Sullivan, 2007
Baked Fish
Any cold fish
Macaroni
Milk
Grated cheese
Breadcrumbs
Cayenne
Boil in milk twice as much macaroni as you have cold fish until it is soft. The cold fish should be broken into small pieces and the bones removed. Mix the fish with the macaroni, which should be cut in dice, the grated cheese and cayenne. Put it in a flat dish with breadcrumbs and some pieces of butter on the top and bake a light brown. Any fish will do for this dish.
Copyright © Caroline Sullivan, 2007
Orange Wine
A twenty gallon cask
Seven gallons of rum
Three gallons of seville orange-juice (oranges with rinds on)
Three gallons of seville orange (well-peeled)
One and three-quarter gallons of sweet orange-juice (oranges peeled)
Thirty pounds of sugar
Mix together. To be stirred well every ten days.
Copyright © Caroline Sullivan, 2007
in the media
Related Interest
Related Interest
Classic Jamaican Cooking
“A wealth of very good recipes”
—Frances Bissell, The Times“A useful addition to your kitchen library”
—The Voice“Wonderful ideas that will appeal to adventurous cooks”
—Lindsey Barehamabout the bookabout
Okra, plantains, sweet potatoes and mangoes: these and all the other essential ingredients of Jamaican cooking are now widely available in Britain and North America, bringing the island's delicious cooking within anyone's reach.
Covering all aspects of Jamaican cuisine from soups to preserves, fish to ices, Classic Jamaican Cooking also presents a range of traditional herbal remedies and drinks. With recipes as varied as Plantain Tart and Shrimp Soup, Salt Fish Patties and Coconut Ice Cream, this book dispels forever the myth that Jamaican cookery begins with Curried Goat and ends with Rice and Peas.
Mistress of a large Jamaican household at the end of the nineteenth century, Caroline Sullivan wrote the first ever book on Jamaican cooking. Needing only occasional modification by the modern reader ('Take seven gallons of rum, three gallons of seville orange juice ...'), she brings alive the wealth and variety of the island's food. With its blending of African and European influences, Jamaican cooking rests on a foundation of tropical fruits and vegetables, and the author draws out the full range of their flavours in one of the New World's tastiest cuisines.
About The Author / Editor
Caroline Sullivan was the mistress of a large Jamaican household at the end of the nineteenth century. She was the author of the first ever book on the island’s cooking, The Jamaican Cookery Book, of which this is a lightly revised edition.
Preview
Plantain Tarts
Take very ripe plantains, boil them and let them cool. Then mash them very smooth. Sweeten to taste, adding spice also to taste. Then colour the mixture a deep red with the juice of the prickly pear. Put on thin pastry; fold and bake.
Copyright © Caroline Sullivan, 2007
Pumpkin Pie
One round pumpkin
One pound of minced meat
Spring onions
Seasoning
Salt
Pepper
Butter
One round pumpkin, one that can stand in a dish, not one that rolls over. Cut off the top, about a third of the vegetable. Then scoop out all the seeds and pithy stuff round them. Cut out the pulp as close to the rind as possible, just leaving enough near the rind to keep it from breaking. Boil this pulp; meanwhile have one pound of meat minced and seasoned with pepper, salt, butter and spring onions. Pack this into the hollowed-out pumpkin rind, put on the cover, that is the top that has been cut off (with the stem on if possible), and bake for three-quarters of an hour. Serve with the top on and with a folded napkin round the lower part.
Copyright © Caroline Sullivan, 2007
Baked Fish
Any cold fish
Macaroni
Milk
Grated cheese
Breadcrumbs
Cayenne
Boil in milk twice as much macaroni as you have cold fish until it is soft. The cold fish should be broken into small pieces and the bones removed. Mix the fish with the macaroni, which should be cut in dice, the grated cheese and cayenne. Put it in a flat dish with breadcrumbs and some pieces of butter on the top and bake a light brown. Any fish will do for this dish.
Copyright © Caroline Sullivan, 2007
Orange Wine
A twenty gallon cask
Seven gallons of rum
Three gallons of seville orange-juice (oranges with rinds on)
Three gallons of seville orange (well-peeled)
One and three-quarter gallons of sweet orange-juice (oranges peeled)
Thirty pounds of sugar
Mix together. To be stirred well every ten days.
Copyright © Caroline Sullivan, 2007