Mackerel Run Down, Festival and Callaloo... eating my way through a week in Jamaica!

When I travel I always try the local grub.  In Scotland it was haggis, tatties and neeps; black pudding and mix grill.  In the USA I go for chicken fried steak, biscuits and gravy and once shrimp and grits.  In Europe it was wurst of all shapes and sizes, and amazing mustards.  And being blessed enough to be in Jamaica, it's jerk, fish of all descriptions, and Red Stripe beer!


Breakfast in the Caribbean has been the biggest adventure of all! From Callaloo (steamed chopped greens) to ackee and salt fish (https://en.wikipedia.org/wiki/Ackee_and_saltfish) which is typically served with breadfruit and grilled plantain and fish Run Down... mackerel mixed with Callaloo and coconut milk.  And of course never forget a smattering of scotch bonnet peppers, some onions...and more peppers.  It's delicious!  Forgive my misspelling of this in previous blogs.



Run Down..yummy!

My newly friended Jamaicans and of course hotel staff are happy that I am adventurous! Embracing the sweet crisp coated fried plantain..delish! Not quite so crazy about the dumplings when boiled (a little bland but not bad with the Run Down) but fried? Delightful little balls of golden dough! "Festival" was a pleasant surprise - again fried dough but reminded me of Rollkuchen. 

The trip to the Jerk Shack was fun - very authentic, street food prepared on a wood fire, popular with the locals, scary hot pepper sauce!  I also had sliced stewed kidney, brown stewed fish, fried shredded cabbage, curried chicken and of course banana bread at breakfast.  A total detour from my Canadian toast and raspberry jelly!

And I'd be remiss if I didn't talk about the coffee.  Blue Mountain coffee, served with hot milk (never cream here) and lots of it! Really nice full deep flavour, I have to bring some home.

Jamaican's take their vittles seriously - they take pride in the freshness and generosity.    Portions are large, smiles are abundant.  And in the p.m. try a coconut water - island style out of a fresh coconut.  When you've finished, have them chop it - a small wedge is left for you to scrape out the soft sweet inside flesh or "gel".  And at the end - I recommend a Red Stripe - a locally produced and exported lager beer that is as good as what we get in the land of ice and snow. 

One more tip - bring clothes that allow for many great food experiences! Diet when you get home! And don't get jerk sauce on your keyboard.