14 • 260g salt mackerel • 2 cups coconut milk I use homemade • 70g bell pepper chopped • 15g scallion chopped • 60g onion chopped • 3 sprigs of thyme • 2 cloves garlic finely chopped • 5 pimento berries (allspice) • 1 Scotch bonnet. Do not cut or burst • 1 tsp olive oil • 1 lime/lemon to wash the mackerel METHOD Wash the mackerel twice with lime juice and water to help cut the salt and fish smell. Then place the mackerel in a saucepan with fresh water and put it to boil for 10-15 minutes. Until the fish is softened and easily breaks apart. Remove from fire and wash in cold water to cool. Debone the mackerel, remove the head and break it into small pieces. In a saucepan, add the oil, onion, garlic and bell pepper and sauté for two to three minutes on medium to high heat. Add the coconut milk, thyme, pimento (allspice) and scotch bonnet pepper. Cover and cook for 10 minutes. Add the mackerel and cook for another 10 to 15 minutes until the liquid reduces to an oily custard sauce. METHOD 1. Wash fish with vinegar, lemon and drain. 2. In a large soup pot, place the fish with 2½ cups of boiling water, the onion, garlic, scallion and a tsp of salt. Put on medium heat and bring to a boil. 3. Add the fish and cook for 10 to 15 minutes until the fish is soft. 4. Once the fish cook, remove from the pot and debone the. 5. Add the carrot, yam, pumpkin, chocho (chayote), thyme, pimento (allspice), Scotch bonnet pepper and more water to cover the food in the pot – I had 2 cups of boiling water. Cover and bring to a boil. 6. If you wish, sieve the soup mix. Combine with four tablespoons of cold water. 7. Cover and leave to cook on medium to low heat for 30 to 35 minutes. Halfway through, add the okra and the fish. At this point taste if the soup is season to your liken. 8. Once the food in the pot is cooked, remove the scotch bonnet pepper and thyme stems and serve. • 2 tablespoons olive oil • 1 cup chopped onion • 2 cloves garlic, chopped • 2 tablespoons chopped fresh ginger • ¼ cup Dijon mustard • ½ cup curry powder • ½ cup flour • 1 or more “Scotch Bonnet” pepper • Dash of thyme • Dash of Jamaican Allspice • 3 cups chicken stock • Salt & black pepper to taste • 3 pounds conch, pounded, pressure-cooked until tender and cut in strips • 1 to 3 pounds boiled potatoes Cooked white rice METHOD 1. Heat olive oil in a large skillet. Sauté onion, garlic, and ginger for 1 to 2 minutes until soft but not browned. 2. Stir in mustard, curry powder, thyme, allspice, and flour. Add broth. Bring mixture to a boil. 3. Reduce heat and simmer, stirring occasionally, until mixture thickens, about 3 to 5 minutes. 4. Season with salt and black pepper to taste. Stir in conch and boiled potatoes and cook 5 to 10 minutes more until ingredients are heated through. Source: www.bestrecipesforsoup.org Source: www.en.petitchef.com Source: www. jamaicanfoodsandrecipes.com ESCOVEITCH FISH • 5lb sprat • Olive oil • Sea salt for seasoning on fish • ¼ cup flour • Vegetable oil for frying ESCOVEITCH SAUCE • 1 cup vinegar • 1 cup water • 3 tsp sugar • 1 1/2 cup julienne strips of carrots • 4-5 medium-size onions, cut into rings Scotch bonnet, cut into rings to taste • Handful of olives (pitted Kalamata olives) • Pimento grains • Salt for taste METHOD Prepare fish for frying. Season sprat dry. Pat them down until completely dry. Use a large deep frying pan and heat over high heat the vegetable oil. Add garlic and pepper and let it burn a little in the oil. Remove garlic and the pepper as soon as oil is hot. Fry the fish in 1-inch deep oil. Remove when crisp and set aside. Source: www.recipesja.com THE WEEKLY GLEANER | APRIL 16 - MAY 14, 2026 | www.jamaica-gleaner.com | FOOD
RkJQdWJsaXNoZXIy MTUzNTI=