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Pimento
Pimento is an essential ingredient of Rastafarian cooking. Most
people call the tree "pimento' and the berries 'allspice'.
Because the pimento berry has the flavor and aroma characteristic
of cloves, nutmeg, cinnamon and pepper, all combined in one spice
it is called allspice. |
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Scotch Bonnet
The Scotch bonnet pepper is an essential
ingredient of Rastafarian cooking because of its distinctive
flavor. It looks almost identical to a habanero pepper but it
has its own unique flavor. To get the flavor of the scotch bonnet
without the heat, which is mostly in the seeds, you can use the
skin sparingly. Or use it whole in soups and remove it without
breaking the skin after the soup is cooked. Scotch bonnet peppers
are available at Jamaican food stores, but be careful and ask
questions, because many times regular habanero peppers are sold
as Jamaican scotch bonnet. |
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Coconuts
Coconuts are essential to Rastafarian
cooking providing both oil and flavor. The coconut is crushed
and coconut milk is extracted and distilled by boiling to remove
water leaving a very flavorful oil. |
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Callaloo
You could say that Callaloo, of Illaloo,
according to Rastafarians, plays a role in the Rastafarian diet
that is similar to the role Spinach plays in the American diet.
But that would understate the importance of callaloo in the Jamaican
and Rastafarian diet. And those who have had both agree callaloo
has more going for it than spinach. Steamed callaloo is often
served with breakfast, lunch and dinner. It is cooked with codfish
and used in soups. |
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Ackees |
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Breadfruit |
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Susumba
Susumba is small green and bitter berry, but when cooked and
eaten as a side dish, or cooked with salted codfish, or in the
rice, has an edgy taste that transforms many dishes. It is supposed
to be good for high blood pressure and the leaves are sometimes
used as a home remedy for flu and colds.
Susumba should be cooked separately and the water discarded. |
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