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CARIBBEAN: Caribbean Glossary

Source of Recipe

INTERNET


List of Ingredients

ACKEE AND SALTFISH: Jamaica's national dish, this classic pairs boiled saltfish--usually cod--with the mild fruit ackee, along with chiles, onions and garlic.

BLAFF: Boiled fish, usually snapper, that's marinated in limes, chiles and spices and then boiled with herbs and served with rice. It's named after the sound the fish makes when it's thrown into the pot.

CALLALOO: A hearty soup made from the spinach-like greens of the same name, which usually includes okra, pork, crab and hot chiles.

CHANNA: Crunchy, spicy chick peas that make an excellent snack.

CHICAHARRON DE CERDO: Roasted pork with cracklings, indigenous to the Dominican Republic.

JERK: A popular Jamaican seasoning which consists of about 20 ingredients, such as chiles, onions, garlic, thyme, allspice, ginger and cinnamon. The seasoning is rubbed on meats such as chicken or pork.

MOFONGO: A classic Puerto Rican dish of mashed plantains, fried pork rinds and garlic.

PAIN DE KASSAV: Thin, crisp bread made from sweet cassava flour.

PEPPERPOT: A soup which varies greatly depending on where you are in the Caribbean. It's sometimes a thick vegetable soup, a stew made with bitter cassava juice or a soup made from callaloo greens.

ROTI: An Indian crepe-like bread filled with meat and vegetables or served with curry.

STAMP AND GO: The Jamaican name for spicy codfish fritters.


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