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Posts with tag Jamaica

Jamaican poison shrimp does not sound appetizing

Giant shrimp, cooked on a plateThough I am personally not a big fan of seafood in general and shrimp in particular, I know that I am in the minority on this one. Most of the world's population loves shrimp. This fact plays out in a bad way in Jamaica.

For years, people in the mountains of Jamaica were able to catch giant shrimp in the rivers there. They would catch them in the old fashioned way, which was, of course, slow and difficult. And, just like throwing dynamite into the ocean to catch fish in Asia, someone came up with a quick new way to catch a lot of shrimp quickly for some fast cash. They dump some kind of poison into the river, instantly killing the shrimp (and everything else), which then float to the top. They're easy to catch that way.

The good news is that a lot of local people have joined a movement to stop this crime. They're taking steps to catch perpetrators, educate local judges (so offenders won't be simply released), and stop the poachers from selling their ill gotten gains at the market. Hopefully they'll be able to put a stop to this before the shrimp is gone for good or the environment is permanently damaged or both.

Food Porn: Pumpkin, Coconut and Rum Soup

When Melissa at The Traveler's Lunchbox said that eating hot soup during summer can cool you down, I had to think about the idea for a bit. I came around because (1) I realized that eating hot/spicy foods do seem to cool me down and (2) she offered some proof in a recipe from the hot-soup loving hot country of Jamaica. Her Pumpkin, Coconut and Rum Soup is intended to be served during the summer even though it is as hot as the weather. It features sweet and creamy pumpkin (butternut squash), rich coconut milk and a kick from both scotch bonnet peppers and a generous measure of rum - both of which serve to remind the diner that this recipe is completely Caribbean.

Pickapeppa Sauce



I've always described Pickapeppa Sauce as "Jamaican A-1." I was surprised when I went to Pickapeppa.com and found that they refer to it as "Jamaican ketchup." Really, that's probably more appropriate, since it's way more than a steak sauce. It does work great on meats, and I'll usually put it on grilled pork or, my favorite, cold, leftover fried chicken. I recently heard of blending it with cream cheese, however. Some people suggest making a dip, but I just put a few drops on a bagel with cream cheese and tomato slices. (I also do this with Marmite.)

I suspect I use the "A-1" comparison because it's the closest thing I can think to compare Pickapeppa to. The flavor is slightly spicy and acidic, but tempered with sweet fruit like mangoes, raisins and tamarinds. It's made many a dry, leftover piece of meat into great sandwich fodder.

[Photo: Nick Vagnoni]

Tip of the Day

Wondering how to keep your radishes fresh and crisp? This reader-submitted tip will save the day.

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