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 Jamaican fruits

 rastafarian cooking

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 pimento berries
 
Pimento

Pimento is an essential ingredient of Rastafarian cooking. Most people call the tree "pimento' and the berries 'allspice'. Because the pimento berry has the flavor and aroma characteristic of cloves, nutmeg, cinnamon and pepper, all combined in one spice it is called allspice.

 annotto
Annotto

Inside these pods are annotto seeds. The pulp surrounding the seeds is red. The dried mature seeds are used as food coloring and seasoning in Jamaican cooking.


 

 

 

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scotch bonnet peppers

 


 Scotch Bonnet

The Scotch bonnet pepper is an essential ingredient of Rastafarian cooking because of its distinctive flavor. It looks almost identical to a habanero pepper but it has its own unique flavor. To get the flavor of the scotch bonnet without the heat, which is mostly in the seeds, you can use the skin sparingly. Or use it whole in soups and remove it without breaking the skin after the soup is cooked. Scotch bonnet peppers are available at Jamaican food stores, but be careful and ask questions, because many times regular habanero peppers are sold as Jamaican scotch bonnet.

coconut

 Coconuts

Coconuts are essential to Rastafarian cooking providing both oil and flavor. The coconut is crushed and coconut milk is extracted and distilled by boiling to remove water leaving a very flavorful oil.

callalo
Callaloo

You could say that Callaloo, of Illaloo, according to Rastafarians, plays a role in the Rastafarian diet that is similar to the role Spinach plays in the American diet. But that would understate the importance of callaloo in the Jamaican and Rastafarian diet. And those who have had both agree callaloo has more going for it than spinach. Steamed callaloo is often served with breakfast, lunch and dinner. It is cooked with codfish and used in soups.

 Ackees
ackees 

 

breadfruit
 Breadfruit

 Roast Breadfruit 

roasted breadfruit

 Avocado

avocado 

 

 susumba
Susumba

Susumba is small green and bitter berry, but when cooked and eaten as a side dish, or cooked with salted codfish, or in the rice, has an edgy taste that transforms many dishes. It is supposed to be good for high blood pressure and the leaves are sometimes used as a home remedy for flu and colds.

Susumba should be cooked separately and the water discarded.

 Bananas

 bannanas

Sweet Potatoes

sweet potatoes

Plantains 

plantains
 
 


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