Put on some reggae music and get ready to chill out with a menu of Jamaican-inspired foods that’s as warm and inviting as a Caribbean breeze. Nowhere is the laid-back hospitality and rich diversity of Jamaica better expressed than in its cuisine. Abundance is key, whether it’s apparent in a pile of fl aky patties, a big bowl of curried potatoes, a mess of spicy callaloo greens, or a dessert of roasted bananas dripping with caramel sauce.
Jamaican cooks are generous with their seasonings as well, lacing recipes with spicy ginger, curry powder, fi ery Scotch bonnet chiles, and native Jamaican allspice. Offer guests tall glasses of ruby Sorrel Drink to cool their palates and toast the arrival of summer.
Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings’ Red Zinger.
PER 1-CUP SERVING: 33 CAL; 0 G PROT; 0 G TOTAL FAT (0 G SAT. FAT); 8 G CARB; 0 MG CHOL; 0 MG SOD; 0 G FIBER; 8 G SUGARS
Serve this dish on its own or with steamed rice.
PER SERVING: 282 CAL; 9 G PROT; 4 G TOTAL FAT (0.5 G SAT. FAT); 55 G CARB; 0 MG CHOL; 499 MG SOD; 10 G FIBER; 9 G SUGARS
CALLALOO WITH HOT PEPPER VINEGAR
Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach.
PER SERVING: 97 CAL; 3 G PROT; 5.5 G TOTAL FAT (0.5 G SAT. FAT); 10 G CARB; 0 MG CHOL; 191 MG SOD; 4 G FIBER; 3 G SUGARS
JAMAICAN TEMPEH PATTIES
These savory turnovers can also be fi lled with drained Callaloo (p. 81 June '08 issue).
PER PATTY: 259 CAL; 7 G PROT; 13 G TOTAL FAT (4.5 G SAT. FAT); 28 G CARB; 0 MG CHOL; 328 MG SOD; 2 G FIBER; 1 G SUGARS
ROASTED BANANAS WITH JAMAICAN ALLSPICE
To make this recipe vegan, simply substitute margarine for the butter and serve over soy ice cream.
PER SERVING: 270 CAL; 3 G PROT; 13 G TOTAL FAT (8 G SAT. FAT); 37 G CARB; 44 MG CHOL; 102 MG SOD; 2 G FIBER; 34 G SUGARS