I was just replying to the post about conch fritters and it started me thinking about island food. Especially, the Jamaican Jerk Chicken and Pork. Even though I've tried making it using jerk seasoning and making my own jerk seasoning, it's just not the same as in Jamaica.
There are so many great places for food in the islands. For me, Jamaica is jerk. Barbados is bajan pepper sauce on anything, especially the flying fish sandwiches. Trinidad are the doubles. Puerto Rico everything is good. Then there are the rum punches
A friend on mine has condos in Ocho Rios and he told me the best jerked meats are at the Ocho Rios Jerk Centre which is right behind the Taj Mahal shopping center. He also said they have the coldest Red Stripe in town.
[quote]Originally posted by penny3333:
Barbados is bajan pepper sauce on anything, especially the flying fish sandwiches. QUOTE]
Penny - I almost forgot about the bajan pepper sauce... I brought some back last time and I think that it is time for a refill. I better plan a cruise around it.
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For me, it is the jerk chicken. I fell in love with it the first time I had the Bahamanian version. It only got better after having the real deal on Jamaica. I've tried for years to replicate the taste using various sauces and marinades. Finally some Jamaican ladies that used to work with me helped me tune up a recipe I use now. It's not quite the same on charcoal, but it's pretty darn close. Scotch Bonnet peppers are not easy to find here, so I grow my own just for jerk.
Penny may disagree with me about this one for dessert; No stop on Key West is complete without a slice of Key Lime Pie at Blue Heaven. Don't worry, you'll walk it off.
I'll have to try that one, Dwayne. I've always gone to the Blonde Giraffe-yummy! Tell me what the secret is from the Jamaican lady. I grow the scotch bonnets, too. I use them for my bajan pepper sauce.
Midwest Cruiser, I have a recipe for bajan pepper sauce, that's pretty close to the real thing. If you'd like, I can post it.
Dave, Andrew was on Trinidad filming that. I wonder if he tried doubles there?
Tell me what the secret is from the Jamaican lady.
It's really a combination of recipes I've used over the years with notes on each one. I'll have to get it all compiled into single recipe form. Then I'll send it privately. No way is IB owning the copyright for that labor of love by me posting it.