An article in the LA Times dating back to 1988, talks about the “lure of the exotic cuisine of the Caribbean in general, and Jamaica in particular,” and how it “has popularized products from the region as more home cooks begin experimenting with some of the island’s popular dishes.” The explosion of ingredients available internationally, including healthy green choices, have brought us recipes – both traditional and contrived.
To cook brilliant Jamaican food, you need to combine the best ingredients. Synonymous with Jamaican style cooking, are whole ingredients like the fiery scotch bonnet pepper, allspice (also known as “pimento”), peppercorn, scallion, clove, cinnamon, thyme, garlic, ginger, lime, cane sugar, fresh coconut milk, nutmeg and bay leaf. The scotch bonnet pepper ranges in colors from yellow to orange to red and is considered the leading hot pepper in Jamaica. Jerk seasoning principally relies upon the use of two of these popularly used ingredients: scotch bonnet pepper and allspice. Here’s a look at some green food choices, how to say them in Patois, and how to use them in a sentence as found in the Jamaican Patios and Slang Dictionary.
©Photos by: Eartha Lowe (@earthacooks)
English Translation: Breadfruit
The breadfruit (pictured above) is a large green fruit, usually about 10 inches in diameter, with a pebbly green skin and sponge-like flesh. Breadfruits are not edible until they are cooked and they can be used in place of any starchy vegetable, rice or pasta. Breadfruit is popularly served roasted via wood fire with Jamaica’s national dish, Ackee and Saltfish. Breadfruit is picked and eaten before it ripens and can also be served fried once roasted.
Patois: Fry breshi taste good.
English: Fried breadfruit tastes delicious.
English Translation: Chayote
“Chuo-cho” as it’s referred to in Jamaican Patois is “Chayote” squash. Chayote is a light, almost lime-green tropical fruit defined by its unique pear-like shape, and its deep linear indentations that run vertically along its thin skin that meet at its flower end. Chayote squash can be eaten both raw and cooked and at various stages of maturity. In its cooked form Chayote tastes like a cross between potato and cucumber; the taste is very bland. Chayote is served in many Jamaican soup dishes.
Patois: Mi waah sum chuo-cho fi put inna mi soup.
English: I want some chayotes to put in my soup.
English Translation: Callaloo
“ilaloo” is a Rasta slang for “Callaloo”, a highly popular Caribbean dish which originated from West Africa. This leafy, spinach-like vegetable is typically prepared as one would prepare swiss chard or collard greens.
Patois: Mi ago cook ilallo fi brekfast.
English: I am going to cook callaloo for breakfast.
English Translation: Bok Choy
Bok Choy is a type of Chinese cabbage. A popular way to cook this vegetable Jamaican style is with salted codfish.
Patois: Mi mada always deh force mi fi nyam pap chow and the other green vegetable dem.
English: My mother always force me to eat bok choy and the other green vegetables.
English Translation: Avocado
Optimally ripe avocados are typically known for their silky, creamy texture and rich flavours that could be described as “nutty” or “nut-like.” In Jamaica, this fruit is popularly called “pear.” Pear is what I knew the avocado as growing up, and I enjoyed eating it as a complement to Ackee and Saltfish, and as a spread on hard dough bread, instead of butter.
Pear is not only a substitute for meat or for making a quick and tasty sandwich or snack, it is also used to make tasty dips and desserts.
Patois: Gimmie a slice a pear.
English: Give me a slice of avocado.
See more in Cooks Corner: