Recipe Menu and
About Jamaican Cookery

Jamaican Cookery differs from that of the other West Indian Islands by reason of Jamaica's slightly different ethnic mix. The remnant of the pre-Colombian menu lingers on in the use of cassava and other indigenous provisions used by the original Arawak Indians. The short-lived Spanish supremacy remains with the commodities introduced by the Spaniards such as sugar cane, the banana, the orange and many other fruits and vegetables, as well as cattle, sheep, the pig, the chicken and the honeybee.

With the Spanish in 1494 came Jews, and between them we now enjoy Escovetched Fish, Solomon Gundy, Gizzada and other ultra-palpable recipes from 1655 the British taught us how to make custards and dumplings. Through the later East Indian, Middle Eastern and Chinese immigrants, additional influences such as rice and the legendary "curried goat" were added to national cuisine.

The largest legacy of all has been the predominant African influence, principally in the use of the ackee, yams, dasheen and other delectable such as Duckanoo or "Blue Drawer". These dishes are today valued for their taste and economy and have joined the ranks of the now popular Rastafarian trend in the what, in Jamaica, is called Ital or soul food, while overseas it is termed Roots Fare, Island Shack Food or Yard Style eating.

West Indian food in general is spicy, but Jamaican food call for a unique combination of "seasoning" for meats and savories which includes lime juice, garlic and the incomparable, very hot but elusively flavorful Jamaican Scotch Bonnet Pepper. How, the secret ingredient in most Jamaican cookery is the indigenous pimento berry or "Allspice". It is the judicious Addition of this mysterious, pugent spice that provides the exotic taste that hightlighs Jamaican cuisine in dishes as varied as soups and stews to fruit compotes and Jamaican Christmas Pudding


Macadamia Nut Creeps
Roasted Garlic with Crusty French Bread
Thai Chicken and Basil Stir-Fry
Red Snapper with Linguini
Couscous with Shittake Mushrooms
Pineapple Macadamia Bread
Spinach Salad with Hot Macadamia Oil Dressing
Spicy Baked Shrimp
Chinese Steamed Scallops

Cooking Sauces and Marinades
Flavor packed recipes that are quick and easy

Barbecued Jumbo Shrimp

Penne with Spicy Tomato-Basil Sauce

Ginger-Chicken Linguini with Chicken

Hot Sauces
More than just hot;
an essential ingredient for today's modern chef

Chipotle-Barbecue Roast Chicken

Do the Salsa
We take our salsa beyond chips and onto your dinner plate

Do the Salsa

Easy Cheese Salsa Dip

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