Jamie Oliver’s Jamaican sensations
West Indian and Jamaican food is full of wonderful ingredients and uses spice, in particular, in an incredible way. As it’s that time of year when we’re all outdoors making the most of the last of the sunshine and stretching our barbecues to the limit, it seems like the perfect time to celebrate the social, outdoor living of Jamaica too — the brightness of colours and brave flavours of jerk seasoning; the dark and stormy cocktails; and little quick pickles that can be used on meat, fish and vegetables to liven everything up.
The recipes here embrace all of these things and more, like my slow-cooked beef stew, with melt-in-your-mouth, tender brisket and a freaky Scotch bonnet chilli thrown in to make it proper rasta. I love serving mine with these jalapeño flatbreads to mop up all those lovely juices and to really crank up the heat.
We’ve also got this jerk fish which, cooked whole, gives you super fragrant, garlicky, crisp skin, and is a great way to make the most of every last bit. With a charred corn salsa on the side and lots of lime wedges ready to bring out all those flavours, this is a knockout summer dish.
So please give these bright, bold Jamaicanstyle recipes a go — they’re the perfect dishes for being outside, and having fun with friends and family. You might be introducing them to something new, flavour-wise, but this is food that’s full of colour, taste and excitement so it’s guaranteed to impress. There’s a lot to be celebrated when it comes to Jamaican food and this is really just the tip of the iceberg. Enjoy!
For a super simple Jamaican-style pudding, just bake some really ripe sliced plantain in a buttered dish with a scattering of orange zest, orange juice and a little sprinkling of cinnamon until sticky and delicious.