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taco A Jamaican sandwich recipe originated in Mexico  consisting of a folded corn tortilla filled with various ingredients such as Jamaican beef, Jamaican pork, Jamaican chicken, tomatoes, lettuce, cheese, onion and a Jamaican sauce. Jamaican tacos may be eaten as an entrée or snack. T
taffy A soft and chewy, Jamaican taffy is a Jamaican candy made with sugar, butter and various flavorings. Its delectable, supple consistency is achieved by twisting and pulling the Jamaican candy as it cools into long, pliable strands, which are then usually cut into bite-size chunks. Jamaican taffy candy is also confused with the Jamaican toffee which is harder in texture. T
tamarind The Jamaican tamarind is the fruit of a tall shade tree. The large pods contain small seeds and a sour-sweet pulp that, when dried, becomes extremely sour. The Jamaican tamarind pulp concentrate is popular as a flavoring in Jamaica and it's used to season full-flavored Jamaican foods such as Jamaican chutneys, curry dishes and pickled fish. The Jamaican tamarind is used to make a sweet syrup flavoring soft drinks. It's also an integral ingredient in Jamaican Worcestershire sauce. Jamaican tamarind drink is a popular Jamaican drink recipe. T
Tammy cloth This is a worsted-cloth strainer used to strain liquid mixtures such as Jamaican sauces. T
tangelo A juicy, sweetly tart Jamaican citrus fruit with few seeds that takes its name from the fact that it's a cross between the Jamaican tangerine and the Jamaican pomelo. There are many hybrids of this loose-skinned Jamaican fruit, ranging in size from that of a tiny orange to that of a small Jamaican grapefruit. T
tangerine The Jamaican tangerine is a loose-skinned orange that can be sweet or tart, seedless or not and can range in size from as small as an egg to as large as a medium Jamaican grapefruit. They all, however, have skins that slip easily off the Jamaican fruit.  T
tapioca; tapioca flour A starchy substance extracted from the root of the Jamaican cassava plant. Jamaican tapioca flour (also called cassava flour ) is used as a thickening agent for Jamaican soup recipes, Jamaican fruit fillings, glazes, etc., much like Jamaican cornstarch. This is also used to make Jamaican bammy. T
taro root The Jamaican taro root is a starchy, potato like tuber with a brown, fibrous skin and gray-white (sometimes purple-tinged) flesh. Like the Jamaican potato, the Jamaican taro root may be prepared in a variety of ways including boiling, frying and baking. It must be noted that if not cooked properly the Jamaican taro root is toxic to humans. T
tart A tart is a Jamaican pastry crust with shallow sides, a filling and no top crust. The filling can be sweet (such as Jamaican fruit or sweet custard) or savory (like Jamaican meat, cheese or savory custard). Depending on the type of tart, the pastry shell can be baked and then filled, or filled and then baked. Tarts can be bite-sized (often served as Jamaican hors d'oeuvre), individual-sized (sometimes called tartlets ) or full-sized. They can be used as Jamaican appetizer recipes, entrées or Jamaican dessert recipes.  T
tartar sauce; tartare sauce Jamaican tartar sauce is a mixture of minced capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and seasonings. It's traditionally served with Jamaican fish recipes, but can also be used with Jamaican vegetables. T
tartar steak A Jamaican dish of coarsely ground or finely chopped high-quality, raw lean Jamaican beef that has been seasoned with salt, pepper and Jamaican herbs. Jamaican beef tartar (also referred to as steak tartar ) is usually served with capers, chopped parsley and onions. T
tartar, beef A Jamaican dish of coarsely ground or finely chopped high-quality, raw lean Jamaican beef that has been seasoned with salt, pepper and Jamaican herbs. Jamaican beef tartar (also referred to as steak tartar ) is usually served with capers, chopped parsley and onions. T
tartaric acid A natural crystalline compound found in plants, especially those with tart characteristics such as Jamaican tamarind. The principal acid in Jamaican wine, tartaric acid is the component that promotes graceful aging and crispness of flavor. One of the by-products of tartaric acid is cream of tartar, which is used in Jamaican baking and Jamaican candy-making. T
tasso Jamaican tasso is a lean chunk of cured Jamaican pork (usually shoulder) or Jamaican beef that's been richly seasoned with ingredients such as red pepper, garlic and any of several other Jamaican herbs or Jamaican spices. It's then smoked resulting in a firm, smoky and flavorfully tangy Jamaican meat that is principally used for seasoning. Jamaican tasso is most often finely chopped and used to flavor Jamaican foods such as beans, eggs and pastas, the spicy-hot tasso most definitely isn't ham. T
tastevin This is a wine-tasting cup, usually worn on a chain or ribbon around the neck of a sommelier. T
T-bone steak This is Jamaican beef steak cut from the center of the short loin, this steak has a T-shaped bone that separates the small tenderloin section from the larger top loin. The Jamaican porterhouse steak differs from the T-bone in that it contains a larger portion of the tenderloin. T
tea Jamaican tea refers to the beverage, the leaves used to make the beverage and the magnolia-related evergreen shrub from which the leaves come. Jamaican teas often contain sugar or sugar substitutes and other flavorings such as cinnamon or lemon. Jamaican herbal tea is not a true tea based on tea-shrub leaves, but rather an infusion of various Jamaican herbs, flowers and Jamaican spices. Jamaican tea is a popular Jamaican drink recipe. T
tea egg A Jamaican-Chinese specialty prepared by hard-cooking eggs, crushing the shells, then simmering the eggs in strong tea for about an hour. The tea seeps through the cracked shell, thereby flavoring the egg and giving it a marbleized appearance. Tea eggs are usually served as a Jamaican appetizer recipe. This is not very popular as a traditional Jamaican food recipe. T
tea infuser A small, perforated, basketlike container with a hinged opening. Jamaican loose tea is placed inside the infuser, which is then closed and lowered into a teapot, whereupon boiling water is added. The tiny holes in the infuser allow the water to interact with the Jamaican tea leaves. A tiny chain with a hook at one end is attached to the top of the infuser the hook slips over the rim of the teapot so the infuser can easily be retrieved, thereby straining the tea leaves. There are also single-cup infusers, which are shaped like two perforated teaspoons that fasten together. T
tea melon This tea melon is also called a sweet cucumber , the yellow-colored Jamaican tea melon is a tiny Jamaican fruit that's shaped like a cucumber. It has a sweet, mild flavor and a delightfully crisp texture. This mini melon is most often preserved, usually in honey and Jamaican spices but sometimes in Jamaican soy sauce. T
tempering A Jamaican cooking technique by which Jamaican chocolate is stabilized through a melting-and-cooling process, thereby making it more malleable and glossy.  T
temple orange This loose-skinned Jamaican orange is somewhat oval in shape and has a rough, thick, deep orange skin. Thought to be a cross between a Jamaican tangerine and a Jamaican orange, the temple has a sweetly tart flesh and a goodly number of seeds.  T
tenderizer Tenderizing Jamaican meat refers to softening the meat fibers by long, slow cooking, by marinating it in an acid-based marinade, or by using a commercial meat tenderizer. Most forms of the latter are a white powder, composed mostly of a Jamaican papaya extract called papain, an enzyme that breaks down tough meat fibers. Jamaican meat tenderizers are used commonly for Jamaican beef recipes and Jamaican mutton or goat recipes. T
tenderloin This is the most tender of Jamaican cuts of beef. It lies in the middle of the back between the Jamaican sirloin and the rib, and the muscles in this section do little that could toughen them. The two main muscles in the short loin are the tenderloin and the top loin.  T
tequila A colorless or pale straw-colored liquor made by fermenting and distilling the sweet sap of the agave plant. It originated in Tequila, Mexico, hence the name and is imported in to Jamaica. The liquor is used as an ingredient for many Jamaican drink recipes. T
teriyaki A Jamaican dish consisting of Jamaican food, such as Jamaican beef or Jamaican chicken, that has been marinated in a mixture of soy sauce, Jamaican rum, sugar, ginger and seasonings before being grilled, broiled or fried. The sugar in the marinade gives the cooked Jamaican food a slight glaze. It also refers to a prepared Jamaican sauce made with the above ingredients. T
thin To dilute mixtures such as Jamaican soups, Jamaican sauces, Jamaican batters, etc., by adding more liquid. T
thyme The Jamaican thyme is a member of the mint-family member, a perennial Jamaican herb is the most often used variety, is a bush with gray-green leaves giving off a pungent mint, light-lemon aroma. Jamaican thyme is widely used in cooking to add flavor to Jamaican vegetables, Jamaican meat, Jamaican poultry and Jamaican fish dishes, soups and cream sauces. T
Tía Maria This dark brown Jamaican liqueur has a strong Jamaican coffee flavor along with Jamaican rum. T
tie-a-leaf This is a Jamaican pudding recipe made from cornmeal, Jamaican bananas, Jamaican coconut and Jamaican herbs and spices. The pudding is wrapped in green banana leaf tied with a string. The banana leaf gives the pudding a blue color which is why the recipe is also called Jamaican blue drawers recipe. T
tilapia A popular fish in Jamaica, tilapia are aquaculture. The low fat flesh of the tilapia is white, sweet and fine-textured. It's suitable for baking, broiling, grilling and steaming. The fish is popular for Jamaican fish recipes. T
toffee; toffy A hard but chewy Jamaican candy made by cooking sugar, water and usually butter. Depending on the Jamaican recipe, a toffee mixture may be cooked to anywhere from candy thermometer. Other ingredients such as Jamaican nuts or Jamaican chocolate are sometimes added. T
tofu Jamaican tofu is a custard like white tofu is made from curdled soy milk, an iron-rich liquid extracted from ground, cooked Jamaican soybeans. The resulting curds are drained and pressed in a fashion similar to cheese making. The firmness of the resulting Jamaican tofu cake depends on how much whey has been pressed out. Jamaican tofu can be sliced, diced or mashed and used in a variety of dishes including Jamaican soup recipes, Jamaican salad recipes, sandwiches, salad dressings and Jamaican sauce recipes. It's easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free. T
tomato The Jamaican tomato is a member of the nightshade family. It's the Jamaican fruit of a vine  used to make Jamaican tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. Jamaican tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Jamaican tomato sauce is a slightly thinner tomato puree, often with seasonings and other flavorings added so that it is ready to use in various dishes or as a base for other Jamaican sauces. Jamaican tomatoes are rich in vitamin C and contain appreciable amounts of vitamins A and B, potassium, iron and phosphorus. A medium tomato has about as much fiber as a slice of Jamaican whole-wheat bread and only about 35 calories. T
tomato paste Jamaican tomato paste, which is available in cans and tubes, consists of Jamaican tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. T
tomato puree Jamaican tomato puree consists of Jamaican tomatoes that have been cooked briefly and strained, resulting in a thick liquid. T
tomato sauce Jamaican tomato sauce is a slightly thinner Jamaica tomato puree, often with Jamaican seasonings and other flavorings added so that it is ready to use in various dishes or as a base for other Jamaican sauce recipes. T
tongue Tongues of Jamaican beef, veal, lamb and pork are nutritious and appetizing Jamaican variety meats. Jamaican cow tongue recipe is a very popular traditional Jamaican food recipes. T
tonic water Also called quinine water , Jamaican tonic is water charged with carbon dioxide and flavored with Jamaican fruit extracts, sugar and usually a tiny amount of quinne (a bitter alkaloid). It's especially popular as a mixer, such as with gin to create the gin and tonic Jamaican cocktail recipe. T
top round The hind leg of beef extends from the rump to the ankle. Jamaican round is less tender than some cuts. There are six major sections into which the Jamaican round can be divided: the rump; the four main muscles (top round, sirloin tip, bottom round and eye of round); and the heel. The rump is a triangular cut taken from the upper part of the round. This flavorful section is generally cut into Jamaican rump steaks or two or three roasts that, when boned and rolled, are referred to as rump roasts.  Those with the bone in are called standing rump roasts. Pieces from the rump section are best cooked by moist-heat methods. The top round, which lies on the inside of the leg, is the most tender of the four muscles in the round. Thick top-round cuts are often called butterball steak  or London broil , whereas thin cuts are referred to simply as top round steak . The boneless sirloin tip is also called top sirloin, triangle  and loin tip . The better grades can be oven-roasted; otherwise moist-heat methods should be used. The bottom round can vary greatly in tenderness from one end of the cut to the other. It's usually cut into Jamaican steaks (which are often cubed) or the bottom round roast . The well-flavored eye of the round is the least tender muscle, although many mistakenly think otherwise because it looks like the tenderloin. Both Jamaican steaks and roasts from this cut require slow, moist-heat cooking. A cut that includes all four of these muscles is usually called round steak  and those cut from the top (and which are of the best grades) can be cooked with dry heat. Near the bottom of the round is the toughest cut, the heel of the round. It's generally used for Jamaican ground meat but can sometimes be found as a roast. T
top sirloin The hind leg of beef extends from the rump to the ankle. Jamaican round is less tender than some cuts. There are six major sections into which the Jamaican round can be divided: the rump; the four main muscles (top round, sirloin tip, bottom round and eye of round); and the heel. The rump is a triangular cut taken from the upper part of the round. This flavorful section is generally cut into Jamaican rump steaks or two or three roasts that, when boned and rolled, are referred to as rump roasts.  Those with the bone in are called standing rump roasts. Pieces from the rump section are best cooked by moist-heat methods. The top round, which lies on the inside of the leg, is the most tender of the four muscles in the round. Thick top-round cuts are often called butterball steak  or London broil , whereas thin cuts are referred to simply as top round steak . The boneless sirloin tip is also called top sirloin, triangle  and loin tip . The better grades can be oven-roasted; otherwise moist-heat methods should be used. The bottom round can vary greatly in tenderness from one end of the cut to the other. It's usually cut into Jamaican steaks (which are often cubed) or the bottom round roast . The well-flavored eye of the round is the least tender muscle, although many mistakenly think otherwise because it looks like the tenderloin. Both Jamaican steaks and roasts from this cut require slow, moist-heat cooking. A cut that includes all four of these muscles is usually called round steak  and those cut from the top (and which are of the best grades) can be cooked with dry heat. Near the bottom of the round is the toughest cut, the heel of the round. It's generally used for Jamaican ground meat but can sometimes be found as a roast. T
torte A rich Jamaican cake recipe, often made with little or no flour but instead with ground nuts or bread crumbs, eggs, sugar and flavorings. Tortes are often multilayered and filled with Jamaican cream recipes or Jamaican jam recipes. T
tortilla This is a popular bread recipe used by Jamaican cooks originated in Mexico, the unleavened tortilla is round and flat and resembles a very thin Jamaican pancake. The hand-shaped tortilla can be made from corn flour or wheat flour, but is always baked on a griddle. It can be eaten plain or wrapped around various fillings. Tortillas are the base for a multitude of Jamaican dishes. T
tortoni This rich frozen Jamaican dessert recipe originated from Italy consists of sweetened whipped cream (sometimes Jamaican ice cream) flavored with spirits such as Jamaican rum and combined or topped with chopped almonds or macaroon crumbs. This Jamaican dessert recipe is often called biscuit tortoni , especially when served in small paper cups. T
toss, to To turn pieces of Jamaican food over multiple times, thereby mixing the Jamaican ingredients together. The term is most often applied to Jamaican salad recipes, where various ingredients and the Jamaican salad dressing are tossed together, mixing the ingredients and coating them with the dressing. T
tostada A crisp-fried tortilla (corn or flour) topped with various ingredients such as Jamaican shredded chicken or Jamaican beef, shredded lettuce, diced tomatoes, grated cheese or sour cream. Jamaican tostadas can be large or small and served as an Jamaican appetizer recipe or entrée. T
tourage A French term for the technique of making Jamaican puff pastry whereby the dough is repeatedly folded into thirds, rolled out and folded into thirds again. This process creates hundreds of flaky pastry layers. This term and technique is used by many Jamaican cooks and chefs. T
tournedo A Jamaican beef steak cut from the tenderloin. These are very lean and are wrapped in Jamaican pork fat or bacon prior to grilling or broiling. They are served on fried bread rounds and topped with a Jamaican sauce. T
trans fatty acids A type of fat created when oils are hydrogenated, which chemically transforms them from their normal liquid state (at room temperature) into solids. During the hydrogenation procedure extra hydrogen atoms are pumped into unsaturated fat, thereby creating trans fatty acids. This process converts the mixture into a saturated fat, which obliterates its polyunsaturate benefits. Trans fatty acids can be found in a wide array of processed Jamaican foods including Jamaican cookie recipe. Any Jamaican food with "hydrogenated oils" or "partially hydrogenated oils" on the label contains trans fatty acids. T
trash fish A term for fish that Jamaican fishermen generally throw away because there's little or no commercial value. Jamaican trash fish that aren't discarded are generally used for the manufacture of Jamaican chicken feed. Jamaican trash fish make the transition from being detritus to being in demand, as in the case of lobster. This fish is not typically used in the preparation of Jamaican fish recipes. T
treacle This is a syrupy by-product created during sugar refining in Jamaica. Jamaican dark treacle is very much like Jamaican molasses and which has a somewhat bitter taste, and Jamaican light treacle, which contains fewer impurities than the dark variety, has a lighter flavor and is also called Jamaican golden syrup. T
trifle This Jamaican dessert recipe consists of Jamaican sponge cake or Jamaican ladyfingers doused with spirits (usually Jamaican rum), covered with jam and custard, topped with whipped cream and garnished with candied or fresh Jamaican fruit, nuts or grated chocolate. Trifle is refrigerated for several hours before serving. T
tripe The Jamaican tripe is the lining of Jamaican beef stomach, though that from pork and sheep also fall under the definition. There are two beef stomach chambers and three kinds of tripe, all of which are tough and require long cooking. Jamaican tripe is braised with carrots, onions and cider. The Jamaican tripe and beans recipe is a popular Jamaican food recipe. T
trivet A short-legged (or otherwise raised) stand used to support Jamaican hot dishes and protect the surface of a table. T
trotters These are the feet and ankles of pigs. Because they're bony and sinewy, pig's feet require long, slow cooking. They're quite flavorful and full of natural gelatin. Pig's feet are available pickled, fresh and smoked the latter two are particularly good in Jamaican soup recipes, stews and Jamaican sauce recipes. T
truffle This is a fungus growing underground near the roots of trees. Jamaican truffles are generally used to flavor cooked Jamaican foods such as Jamaican omelets and Jamaican sauces. Jamaican truffles are usually served raw by grating them over Jamaican foods such as pasta or cheese dishes. T
truffle slicer A small kitchen device consisting of an adjustable blade mounted on a stainless-steel frame. The slicer's blade is held at a 45-degree angle and the truffle is pressed down and across it, allowing the blade to shave off small slivers and slices. T
truffle, chocolate A rich confection made with a mélange of melted Jamaican chocolate, butter or cream, sugar and various flavorings such as liquors, liqueurs, spices, vanilla, coffee and nuts. After the mixture is cooled, it's rolled into balls and coated with various coverings such as unsweetened cocoa powder (the classic coating), chocolate sprinkles, shaved chocolate or sugar. Some truffles are dipped in melted white or dark chocolate, which, after cooling, becomes a hard coating. This is a popular Jamaican candy recipe and Jamaican dessert recipe. T
truss To secure Jamaican poultry or other Jamaican food (usually Jamaican meat) with string, pins or skewers so the Jamaican food maintains a compact shape during cooking. T
trussing needle Long stainless-steel needles threaded with twine and used to truss Jamaican food. They vary in size, usually somewhere from 4 to 10 inches in length. T
tube pan A round pan with deep sides and a hollow center tube used for baking Jamaican cake recipes, especially Jamaican sponge cake recipe. The tube promotes even baking for the center of the cake. T
tube steak Another name for a Jamaican hot dog. T
tuna Jamaican tuna is a member of the mackerel family. Jamaican tuna is used mostly in the canned form and is a popular ingredient for Jamaican sandwich recipes, served with tomatoes, black peppers, sweet peppers and onions. Jamaican tuna recipes are popular Jamaican fish recipes. T
turbot The Jamaican turbot or turbit has firm, lean, white flesh with a deliciously mild flavor. The Jamaican fish is usually roasted with scallions and okras and is one of the most popular Jamaican fish recipes. T
tureen Any of various deep, lidded dishes used for the table service of Jamaican soups, stews and the like T
turkey This large native-American bird is most popular in the USA but is imported into Jamaica. Jamaican poultry recipes has several traditional methods of preparing turkey, including, Jerking called Jamaican Jerk Turkey Recipe. It is also a part of Jamaican thanksgiving recipes. T
turmeric Not commonly used in Jamaican cooking the turmeric is the root of a tropical plant related to Jamaican ginger. Jamaican turmeric has a bitter, pungent flavor and an intense yellow-orange color and is mainly used to add both flavor and color to Jamaican food recipes and is almost always used in Jamaican curry recipe dishes. T
turner A utensil for lifting or removing Jamaican food from a pan or baking sheet, or for turning Jamaican food that's being cooked so the second side can brown. Such Jamaican foods include pancakes, bacon, ham, hamburgers, fish, potatoes, eggs and cookies. Turners come in a variety of shapes and designs in order to conveniently meet different cooking tasks. Some turners have holes or slots to allow liquids or fats to drain off the item being lifted. T
turnip The Jamaican turnip is a root vegetable that has a white skin with a purple-tinged top. Jamaican small, young turnips have a delicate, slightly sweet taste. Jamaican turnips may be boiled or steamed, then mashed or pureed. They can also be stir-fried, cubed and tossed with butter, or used raw in Jamaican salad recipes. The Jamaican turnips is a cruciferous vegetable and is a fair source of vitamin C. T
turnip greens Jamaican turnip greens are slightly sweet when young but, as with aging Jamaican turnips, can become quite tough and strong-tasting as they age. Jamaican turnip greens may be cooked in a variety of ways including boiling, sautéing, steaming and stir-frying. They can be served alone as a vegetable or cooked and served with other greens. Jamaican turnip greens are an excellent source of vitamins A and C and a good source of riboflavin, calcium and iron. T
turnover A Jamaican pastry-dough circles or squares that are covered with a sweet or savory filling, then folded in half to create a pastry in the shape of a triangle or semicircle. The edges are usually pinched or crimped to prevent the filling from leaking. Jamaican turnovers may be baked or deep-fried. They can range from bite-size to about 6 inches across and can be served as Jamaican appetizers, Jamaican luncheon entrées or Jamaican desserts. T
turtle For Jamaican culinary purposes the sea or green turtle is best known. Jamaican does not catch and cook turtle but ratehr imports the meat and often makes a thick Jamaican turtle soup that usually includes Jamaican rum as an ingredient. Jamaican turtle dishes are not traditional Jamaican food recipes. T
tutti-frutti A Jamaican dessert which means all fruits. The Jamaican tutti frutti that refers to a preserve made with various diced fruits mixed with sugar and Jamaican rum or brandy. It's since been used to describe some Jamaican ice cream or other Jamaican desserts that contain a variety of minced, candied fruits. T
tzimmes Traditionally served on Rosh Hashana, this sweet Jamaican-Jewish dish consists of various combinations of Jamaican fruits, Jamaican meat and Jamaican vegetables. Tzimmes may include brisket of Jamaican beef, sweet potatoes, potatoes, prunes and other dried fruit, carrots or apples — all flavored with honey and often cinnamon. This casserole-style Jamaican dish is cooked at very low heat so the flavors have a chance to blend. T
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ugli fruit The native Jamaican ugli fruit is  a Jamaican tangerine and Jamaican grapefruit hybrid. It ranges in size between that of a navel orange and a giant grapefruit. Its acid-sweet flavor suggests grapefruit with hints of orange. The extremely thick, yellow-green skin fits rather loosely over the large, juicy, yellow-orange pulp sections. Ugli fruit may be prepared and eaten in any way suitable for grapefruit. It's an excellent source of vitamin C and is a popular Jamaican food.  T
unleavened A word describing Jamaican baked goods (Jamaican bread recipes, Jamaican cake recipes, etc.) that contain no leavener, such as baking powder, baking soda or yeast. Among the most popular unleavened breads are the Jamaican mongoose bread. T
unmold To remove molded Jamaican food from the container (usually a decorative mold) in which it was made. The process generally requires inverting the container over a serving plate. T
unsalted butter Jamaican unsalted butter is usually labeled as such and contains absolutely no salt. It's sometimes erroneously referred to as "sweet" butter, a misnomer because any butter made with sweet instead of sour cream is sweet butter. Therefore, expect packages labeled "sweet cream butter" to contain salted butter. Unsalted butter is preferred by many Jamaican cooks and chefs when preparing everyday eating and baking Jamaican recipes. T
upside-down cake Of this genre, the most popular is undoubtedly the traditional Jamaican pineapple upside-down cake recipe. Any fruit can be used, however, and this Jamaican dessert is made by covering the bottom of a cake pan with butter and sugar topped with decoratively arranged fruit, then cake batter. During the baking process, the sugar, butter and fruit juices combine to create a caramelized glaze. Before serving, the Jamaican cake is inverted onto a serving plate so the glazed fruit becomes the top of the cake. T
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vanilla Jamaican vanilla is created by processing the vanilla bean that is not commercially grown in Jamaica. The beans are hot, they're wrapped in blankets and allowed to sweat. Jamaican vanilla adds flavor magic to a multitude of sweet and some savory dishes. T
vanilla sugar Wonderfully fragrant and Jamaican flavorful sugar made by burying vanilla beans in granulated or confectioners' sugar usually in the proportion of two beans for each pound of sugar. The mixture is stored in an airtight container for about a week before the vanilla bean is removed. The result is a delicious and perfumed sugar that can be used as an ingredient or decoration for Jamaican baked goods, Jamaican fruit and other Jamaican dessert recipes. Vanilla beans may be reused in this fashion for up to 6 months. T
vanillin Jamaican natural vanillin  is a substance intrinsic to the vanilla bean, whereas artificial vanillin  is made from wood-pulp by-products. Vanilla flavoring  describes a blend of pure and imitation vanilla. T
varietal wine A term describing wines made chiefly from one variety of grape. Such wines portray the dominant characteristics of the primary grape used. Among the more popular varietals are Jamaican Wincarnis wine or Jamaican Tia Maria. T
variety meats In Jamaica this is a variety meats are animal innards and extremities that can be used in Jamaican cooking.  This includes Jamaican kidneys, liver, sweetbreads, tongue and tripe and to some extent sausages. One of the most popular Jamaican food recipes is the Jamaican cow tongue recipe. T
veal Though there are no precise age standards for Jamaican veal, the term is generally used to describe a young calf. Jamaican meat that's pink turning red means the so-called "veal" is older than it should be. Jamaican veal's texture should be firm, finely grained and smooth. Jamaican veal is often cooked by moist-heat methods to compensate for its lack of natural fat. It is easy to overcook and dry out, so careful attention must be paid during preparation. The delicate flavor and fine texture of veal have appealed to Jamaican dinner recipes. T
veal Marengo A Jamaican veal or Jamaican chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings. Sometimes scrambled eggs accompany the dish. This is a reinvented by Jamaican cooks and chefs to make a great Jamaican food recipe. T
veal Orloff This classic presentation begins with a braised loin of Jamaican veal carved into even horizontal slices. Each slice is spread with a thin layer of pureed sautéed mushrooms and onions. The coated slices are stacked back in place and tied together to reform the loin. Then the layered loin is smothered with additional mushroom-onion puree, topped with Jamaican hard sauce and grated Parmesan cheese and oven-browned for about 10 minutes. This is a popular Jamaican food recipe. T
veal parmigiana; veal Parmesan A term describing Jamaican food that is made or cooked with cheese. For instance, veal parmigiana is a pounded veal cutlet dipped in an egg-milk solution and then into a mixture of bread crumbs, grated Parmesan cheese and Jamaican seasonings. The cutlet is then sautéed and covered with a Jamaican tomato sauce. Slices of Jamaican cheese are sometimes melted on top of the food prior to adding the Jamaican tomato sauce. T
vegetable amaranth Jamaican vegetable amaranth is a high-protein Jamaican food. Amaranth greens have a delicious, slightly sweet flavor and can be used both in cooking and for Jamaican salad recipes. The seeds are used as cereal or can be ground into flour for bread. Amaranth seeds and flour can be found in health-food stores and Jamaican markets. T
vegetable marrow This green, oval squash grows to the size of a watermelon. It's closely related to the Jamaican cabbage and can be cooked in any manner suitable for that Jamaican vegetable. Because of its bland flavor, Jamaican vegetable marrow (also called marrow squash ) is often stuffed with a meat mixture. It's available in limited supplies in some specialty produce markets during the summer months. T
vegetable oils Any of various edible oils made from a plant source, such as Jamaican vegetables, nuts or seeds. T
vegetable peeler A kitchen utensil designed to peel away the outer skin of Jamaican vegetables. Vegetable peelers come in many designs and are made from a variety of materials. The better ones have a swivel-action blade that conforms to the contour of the vegetable being peeled, thereby cutting away a minimum of skin. T
vegetable protein Also called Jamaican plant protein  or textured vegetable protein , this product is obtained from protein-rich Jamaican soybeans. The beans are ground and processed through a spinning/extrusion technique until they become strands of almost pure protein. Jamaican vegetable protein is used in commercial meat and poultry products as a binder and extender. It can be found in foods such as Jamaican meat substitutes, luncheon meats and sausages, as well as in packaged Jamaican sauce recipes, Jamaican soup recipes and other processed foods. Although nutritiously rich, vegetable protein can't match the flavor and aroma of the Jamaican meat products. T
vegetable shortening Jamaican vegetable shortening is solid fat made from vegetable oils, such as soybean and cotton seed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation, a process that creates trans fatty acids and converts the mixture into a saturated fat, thereby destroying any polyunsaturate benefits. Jamaican vegetable shortening is virtually flavorless and may be substituted for other fats in Jamaican baking and Jamaican cooking. T
vegetable spaghetti This creamy-yellow, watermelon-shaped winter squash was so named because of its flesh, which, when cooked, separates into yellow-gold spaghetti like strands. After the whole Jamaican squash is baked, the rather bland-tasting strands can be removed from the shell and served with Jamaican sauce, like pasta. They can also be served as part of a casserole or cold as a Jamaican salad recipe ingredient. T
vegetarian A vegetarian is one who eschews the consumption of Jamaican meat or other animal foods. The wide-ranging custom of vegetarianism may be based on a variety of personal principles including religious, ethical, nutritional and economic. Vegetarians get their protein from a variety of sources, such as foods from the large family of legumes. T
verbena The long, slender leaves of this Jamaican herb have an overpowering lemon like flavor. For that reason, a light touch is necessary when adding lemon verbena to Jamaican food. It's available dried and sometimes fresh in specialty produce markets. It's used to flavor Jamaican fruit salads and some sweet dishes, and for tea. T
verjuice An acidic, sour Jamaican liquid made from unripe Jamaican fruit, primarily grapes. Verjuice is used in preparations like sauces and mustards to heighten flavor, much as lemon juice or vinegar would be employed.  T
vermouth White wine that has been fortified and flavored with various Jamaican herbs and Jamaican spices.  T
Vichy carrots A Jamaican dish of thinly sliced Jamaican carrots that are combined with a small amount of water, butter and sugar, then covered and cooked over low heat until tender. Vichy carrots are garnished with minced parsley. T
vin The French term for wine used by Jamaican cooks and chefs. T
vinegar Jamaican vinegar is made by bacterial activity that's converts fermented liquids such as wine, beer or cider into a weak solution of acetic acid.  Jamaican herb vinegars are made by steeping fresh herbs such as dill and tarragon in vinegar. Popular Jamaican fruit vinegars include those made with raspberries and blueberries. Jamaican cane vinegar is made from sugarcane and has a rich, slightly sweet flavor. Vinegar is essential in making pickles and mustards. It adds flavor to Jamaican sauces, Jamaican marinades and dressings. T
vintage This wine term describes a grape or sugar cane harvest of a specific year. A vintage wine or Jamaican rum is one that's made using 95 percent of those grapes or fermenting rum. These rums are well know from the Appleton Jamaica Rum Estate. T
viticulture The science or study of growing grapes for wine. Not popular in Jamaica which does not grow grapes commercially. T
vodka A clear, colorless, aged liquor originally made in Russia from potatoes. Today's vodka, which is almost odorless and tasteless, may be made from other ingredients such as corn, wheat or rye. Vodka is integral to many Jamaican cocktails and other Jamaican drink recipes. Flavored vodkas have become popular and may be flavored with anything from Jamaican fruits to Jamaican hot peppers. Some flavored vodkas are even sweetened slightly T
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waffle The honeycombed surface of this crisp, light bread is perfect for holding pockets of syrup. Jamaican waffles are made by pouring a light batter onto one side of a waffle iron, a special hinged cooking utensil with two honeycomb patterned griddles. The second side is closed over the batter and the waffle is cooked until browned and crisp. Waffle irons can be electric or designed for stovetop cooking. Electric waffle irons have heating elements in both sides, thereby cooking the two sides of the Jamaican bread at once. Irons heated on top of a stove must be turned over once during cooking to finish the second side. There are a number of waffle-iron shapes available including square, rectangular, round and even heart-shape. Jamaican waffles are popular not only for Jamaican breakfast recipes, but for Jamaican desserts recipes as well. Savory waffles can be topped with creamed Jamaican meat or Jamaican vegetable mixtures. T
waffle iron Jamaican waffle irons can be electric or designed for stovetop cooking. Electric waffle irons have heating elements in both sides, thereby cooking the two sides of the bread at once. Irons heated on top of a stove must be turned over once during cooking to finish the second side. There are a number of waffle-iron shapes available including square, rectangular, round and even heart-shape. The waffle iron is not actually used frequently when preparing Jamaican food recipes. T
walnut The fruit of the walnut tree is rare in Jamaica. It is not grown commercially. Jamaican grown walnuts are delicious in a variety of sweet and savory Jamaican dishes and Jamaican baked recipes. They're also used to make a fragrant, flavorful oil. T
wash This is actually sweet lemonade made from Jamaican sugar, water and Jamaican limes. T
water biscuit A bland, crisp Jamaican cracker that's often served with cheese and wine. The fact that the cracker is almost flavorless makes it a perfect foil for most Jamaican foods because it allows their natural flavor to be appreciated. T
watercress Jamaican cool running water is the growing ground for this member of the mustard family, which can often be found in the wild in and around streams and brooks. Watercress has small, crisp, dark green leaves. Its pungent flavor is slightly bitter and has a peppery snap. Jamaican watercress may be used in Jamaican salad recipes, sandwiches, Jamaican soup recipes and a variety of cooked dishes. It's also a popular garnish, fast replacing the ubiquitous Jamaican parsley. T
watermelon The Jamaican watermelon is one of two broad categories of melon. Jamaican watermelon should be served cold, either in wedges or made into balls and served as part of a Jamaican fruit cup recipe or Jamaican salad recipe. Watermelon contains a fair amount of vitamins A and C. T
wax paper; waxed paper Semitransparent paper with a thin coating of wax on both sides. Because of its moisture proof and nonstick characteristics, wax paper used to play a major role in the kitchen for duties such as covering Jamaican food and lining baking pans. In recent years, however, wax paper has been replaced in many of its roles by aluminum foil or plastic wrap. T
well-and-tree platter A platter with troughs formed into the bottom to resemble bare tree branches attached to a central trunk, at one end of which is a shallow well. Such a configuration allows the juices of Jamaican meats being cut on the platter to drain T
West Indian pumpkin A pumpkin like squash popular throughout the Caribbean and common throughout Jamaica. The calabaza, which is also called West Indian pumpkin , is round in shape and can range in size from as large as a Jamaican watermelon to as small as a cantaloupe. Its skin can range in color from green to pale tan to light red-orange; its flesh is a brilliant orange. The Jamaican pumpkin is used in many Jamaican soup recipes as a popular favorite. T
West Indies cherry This tiny Jamaican tree has a small, deep-red, cherry like fruit. The Jamaican fruit, which has a sweet flavor and a high concentration of vitamin C, it is used in Jamaican dessert recipes and Jamaican preserves. It's also called the Barbados cherry, Puerto Rican cherry  and West Indies cherry. T
wheat Wheat is cereal grass crop and as a staple is second only to rice. Wheat contains a relatively high amount of GLUTEN, the protein that provides the elasticity necessary for excellent bread making. Jamaican cooks and chefs used wheat to bake Jamaican wheat breads and prepare other Jamaican cereal recipes. T
wheat beer A beer made from malted wheat, characterized by its pale color and subtle, lager like flavor. Jamaica's Red Stripe Beer is a popular wheat beer. T
whip A gelatin-based Jamaican dessert recipe that's airy and light because of the addition of either whipped cream or stiffly beaten egg whites. Such desserts are usually made with fruit puree but can also be flavored with other ingredients such as chocolate or Jamaican coffee. It is also another name for a whisk that is used to beat ingredients, such as egg whites, cream, etc., thereby incorporating air into them and increasing their volume until they are light and fluffy. T
whipping cream A milk fat rich cream on top and almost fat-free (or skimmed) milk on the bottom. Commercially, the cream is separated from the milk by centrifugal force. Almost all cream that reaches the market today has been pasteurized. There are many varieties of cream, all categorized according to the amount of milk fat in the mixture. Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. Light whipping cream, the form most commonly available, contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. It's usually only available in specialty or gourmet markets. Whipping cream will double in volume when whipped. Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat. Neither half-and-half nor light cream can be whipped. Ultra pasteurized cream, seen more and more in markets today, has been briefly heated at temperatures up to 300°F to kill microorganisms that cause milk products to sour. It has a longer shelf life than regular cream, but it doesn't whip as well and it has a slight "cooked" flavor. All other cream is highly perishable and should be kept in the coldest part of the refrigerator. Pressurized whipped cream, contained in cans under pressure, is a mixture of cream, sugar, stabilizers, emulsifiers and gas, such as nitrous oxide. It's not really "whipped" but, more aptly, expanded by the gas into a puffy form. Aerosol "dessert toppings," which are usually made with hydrogenated vegetable oils, have absolutely no cream in them . . . and taste like it. Read the label — the fat content of real cream mixtures must be indicated on the product label. T
whisk This kitchen utensil consists of a series of looped wires forming a three-dimensional teardrop shape. The wires are joined and held together with a long handle. Whisks are used for whipping ingredients (such as cream, eggs, sauces, etc.), thereby incorporating air into them. They come in different sizes for different tasks and are most often made of stainless steel or tinned steel. T
white chocolate White chocolate is typically a mixture of Jamaican sugar, Jamaican cocoa butter, milk solids, lecithin and vanilla. White chocolate must be melted very slowly over low heat to keep it from scorching and clumping when preparing certain. Jamaican recipes. T
white lady A Jamaican cocktail or Jamaican drink recipe made with white cream and lemon juice shaken with ice, then strained into a stemmed cocktail glass. It is a favorite in most Jamaican resorts and hotels. T
white pepper; white peppercorn The less pungent Jamaican white peppercorn has been allowed to ripen, after which the skin is removed and the berry is dried. The result is a smaller, smoother-skinned, light-tan berry with a milder flavor. Jamaican white pepper is used to a great extent for appearance, usually in light-colored Jamaican sauce recipes or Jamaican foods where dark specks of Jamaican black pepper would stand out. T
white sauce This basic Jamaican white sauce is made by stirring milk into a butter-flour. The thickness of the Jamaican sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each. Jamaican white sauce is not a very popular Jamaican sauce recipe. T
whiting This is a small gray and silver fish. The whiting's low fat flesh is white, firm textured and delicately flavored. The fish weighs between 1 and 5 pounds and is marketed (fresh and frozen) both whole and in fillets. Whiting is also available salted and smoked. It can be poached, steamed, broiled, pan-fried or baked. This is not a popular fish in Jamaica used as a Jamaican fish recipe. T
whole-wheat flour The fuller-flavored Jamaican whole-wheat flour contains the wheat germ, which means that it also has a higher fiber, nutritional and fat content. Because of the latter, it should be stored in the refrigerator to prevent rancidity. The whole wheat flour is used to make Jamaican whole wheat dumplings and Jamaican whole wheat bread recipes. T
wild rice Known for its luxurious nutty flavor and chewy texture, Jamaican wild rice isn't really rice it's a long-grain marsh grass. Wild rice is not commonly used in Jamaica, for Jamaican rice recipes or Jamaican side dish recipes. T
wine Wine is fermented juice of grapes. Jamaican wine is classified in the following categories non-sparkling, sparkling, fortified and aromatic wines, all  which have been flavored with ingredients like Jamaican herbs or spices. Jamaican cooks and chefs use local wines such as wincarnis wine to flavor Jamaican food recipes. T
won ton soup A Chinese-Jamaican favorite consisting of won tons cooked in and served in a clear broth flavored variously with ingredients like Jamaican scallions, celery and soy sauce. The Jamaican soup recipe is often garnished with strips of Jamaican chicken, Jamaican pork, Jamaican vegetables, etc. The broth's flavor as well as the garnishes are prepared to correspond to the won ton filling. T
won ton; wonton These bite-size dumplings consist of paper-thin dough pillows filled with a minced mixture of Jamaican meat, Jamaican seafood and/or Jamaican vegetables. Jamaican won tons may be boiled, steamed or deep-fried and served as an Jamaican appetizer, snack or side dish, usually with several sauces. They are, of course, intrinsic to Jamaican won ton soup. T
wood ear A variety of mushroom also known as cloud ear, tree ear  (the larger, thicker specimens) or silver ear  (albinos). They have a slightly crunchy texture and delicate, almost bland flavor that more often than not absorbs the taste of the more strongly flavored ingredients with which they are cooked. T
Worcestershire sauce Though this Jamaican condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It's a thin, dark, rather piquant sauce used to season Jamaican meats, Jamaican gravies, Jamaican soups and vegetable juices, and as a table condiment. Worcestershire's formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. The sauce is a favorite of Jamaican chefs when preparing Jamaican food recipes. T
wormwood A bitter Jamaican aromatic herb used in flavoring absinthe and occasionally in Jamaican cooking. Wormwood is also popular as a medicinal herb for colds, stomach problems and rheumatism. The flavoring oil extracted from this herb is potentially poisonous and only professionals should attempt to use the herb. T
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yam This thick, tropical-vine tuber is popular in Jamaica, across the West Indies and parts of Africa. Jamaican yams are similar in size and shape to sweet potatoes, yams contain more natural sugar and have a higher moisture content. On the downside, they're not as rich in vitamins A and C as sweet potatoes. There are over 150 species of yam grown in Jamaica. They can range in size from that of a small potato to behemoths over 7 feet long and 120 pounds. Depending on the variety, a yam's flesh may be various shades of off-white, yellow, purple or pink, and the skin from off-white to dark brown. The texture of this vegetable can range from moist and tender to coarse, dry and mealy. Yams can be found in most Jamaican markets, often in chunks, sold by weight. Yams may be substituted for sweet potatoes in most Jamaican recipes. T
Yankee bean This small white legume, also known as Yankee bean , it has been served as a staple of Jamaican food since the mid-1800s. The bean is widely used for commercially canned pork and beans. It also makes wonderful soups and is often used in the preparation of Jamaican sausages and baked beans recipes. Yankee beans require lengthy, slow cooking to prepare. T
Yankee pot roast Usually an inexpensive, less tender cut of Jamaican beef that is first browned, then braised very slowly in a covered pot with a little liquid. The result is a flavorful, tender piece of meat. Jamaican beef round cuts are the most popular for this dish. The dish is called Yankee pot roast when Jamaican vegetables are added to the pot partway through the cooking process. The term usually means a method to cook meat by browning, then braising in a covered pot either on top of the stove or in the oven. T
yard-long bean A pencil-thin legume that resembles a green bean except that it can grow up to about 3 feet long. Yard-long beans belong to the same plant family as the Jamaican black-eyed pea. These beans are not grown as a Jamaican food staple in fact there are imported for specific Jamaican recipes that use them. Yard-longs have a flavor similar to but not as sweet as that of a Jamaican green bean, with hints of its black-eyed-pea lineage. The texture of the pod is more pliable and not as crisp as that of a green bean. Jamaican food recipes using this bean can be found in Jamaican Cooking Made Easy Volume III. T
yarrow Any of several very pungent, aromatic herbs found in Jamaica. Jamaican yarrow has a very strong aroma and flavor and is therefore used sparingly to flavor Jamaican salad recipes, Jamaican soup recipes and occasionally egg dishes. It may also be used to brew a tisane. T
yeast Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brew masters and bread bakers. In the making of wine and beer, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes beer and champagne effervescent. Yeast is used commonly in Jamaican food recipes, especially Jamaican bread recipes. T
yeast bread Any Jamaican bread that uses yeast as the leavening agent. As the yeast ferments, it converts the flour's starchy nutrients into alcohol and carbon dioxide gas. The gas bubbles trapped in the elastic gluten mesh of the dough are what make it rise. Oven heat kills the yeast and evaporates the alcohol. The gas expands in a final burst of energy and causes the Jamaican bread to rise. Among the more well-known yeast breads are Jamaican hard dough bread, Jamaican mongoose bread and Jamaican cheese bread. T
yellow-eyed pea The Jamaican yellow-eyed pea is a small beige bean has a yellow circular "eye" at its inner curve. It can be purchased fresh or dried. Though originally cultivated for animal fodder, yellow-eyed peas are now a popular legume and are essential in the traditional dish Jamaican red pea soup and other Jamaican food recipes. T
yogurt; yoghurt A Jamaican dairy product that's the result of milk that has fermented and coagulated because it's been invaded by friendly bacteria. This can be accomplished naturally by keeping the milk at about 110°F for several hours. The end result is a creamy-textured yogurt with an astringent, slightly tart taste. Plain Jamaican yogurt is made from whole milk, lowfat or nonfat milk without additional flavoring ingredients. Flavored yogurt has sugar and either artificial flavorings or natural Jamaican fruit (or both) added. Some flavored yogurts contain gelatin or stabilizers for a thicker texture. Fruit-flavored yogurts can either have the fruit on the bottom (to be mixed in by the consumer) or be already stirred. Frozen yogurt which resembles soft-serve ice cream in texture has become very popular. Jamaican yogurt is a good source of B vitamins, protein and calcium and is much more digestible than fresh milk. It's also said to keep the intestinal system populated with good bacteria and therefore in healthy condition. These benefits, however, are thought to be lost when yogurt is frozen, which destroys most of the beneficial bacteria. Yogurt is a favorite Jamaican food recipe. T
youngberry A hybrid blackberry variety with dark red color and sweet, juicy flesh. This is not a native Jamaican food but is imported and used to make Jamaican cupcakes and Jamaican muffin recipes. T
Yule log The "Yule log," is traditional French Christmas cake is shaped and decorated to resemble a log. It's made of chocolate butter cream, rolled into a log shape and covered with more butter cream. The surface is ridged to resemble the bark of a log, and sometimes garnished with meringue "mushrooms" and with "moss" made from chopped nuts. The Jamaican Yule log recipe has now become a popular Jamaican food recipes during the season, and is a favorite in our e-cookbook Jamaican Christmas Recipes Volume I. T
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zest The perfumed outermost skin layer of the Jamaican citrus fruit (usually Jamaican oranges or Jamaican lemons), which is removed with the aid of a paring knife or vegetable and fruit peeler. Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in Jamaican citrus zest are what add so much flavor to Jamaican food. Zest can be used to flavor raw or cooked and sweet or savory Jamaican dishes. T
zester The stainless-steel cutting edge of this kitchen tool has five tiny cutting holes which, when the zester is pulled across the surface of a Jamaican lemon or Jamaican orange, create threadlike strips of peel. The zester removes only the colored outer portion of the peel, leaving the pale bitter pith. This instrument is used when making many Jamaican food recipes. T
zombie Extraordinarily potent, this Jamaican cocktail is made with at least two types each of Jamaican rum and two or three Jamaican fruit juices such as pineapple, orange and lime. It's usually served in a large goblet over crushed ice, garnished with slices of Jamaican pineapple and orange and a cherry. The Jamaican drink recipe is one that can cause numbness and because of the sweet taste of the Jamaican fruit juice one might not know how close they are to intoxication. T
zoni Originally a Japanese soup that's traditionally served at New Year's festivities, some Jamaican chefs have adopted this recipe which incidentally is much like the traditional Jamaican chicken soup recipe. This soup contains pieces of chicken and various other ingredients (depending on the cook) including dasheen, chocho and other vegetables. This is now a very popular Jamaican food recipe. T

 

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