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00:34, 25 июля 2014

interesting fusion flavours

Vanderhoof writes about taking 2 years off from her very busy professional life to sail the Caribbean with her husband (must be nice!). While I’m not much of a sailor, I think it goes without saying that I love to cook, and Vanderhoof included a recipe with each chapter! (If I ever write an autobiography, I will undoubtedly do the same.)

Sadly, as it was a tale of sailing through the Caribbean, many of the ingredients Vanderhoof wrote about- fresh conch, red plantains, etc.- were unavailable to me. At least when I read about Provence I could scrounge up some French wine, cheese and olives in Vancouver and call it a day

So, I was craving Caribbean food in a big way. A mean way. For a week all I could think about was curried lobster and cracked conch ceviche. So many spices grow in the Caribbean, and so many colonizers set up shop on the various islands, that it’s a hotbed of wonderful and interesting fusion flavours.

Well, I may not have fresh conch, straight from the bottom of crystal clear waters (note: I wonder if I still have any family St. Maarten I can visit?), but I do have chicken. Chicken and mangoes, and an embarrassment of spices- jerk chicken!

‘Jerk’ is a style of cooking originating from Jamaica. Meat is wet or dry rubbed with a kicky spice mixture of cloves, cinnamon, thyme, nutmeg, garlic- a whole heap of aromatics- topped off with some fiery Scotch bonnet peppers.

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