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Recipes with chocho

3 recipes that use chocho, with photos, step-by-step instructions and cook times. The quickest, Escovitch fish, takes 45 minutes. It is most often cooked with carrot, onion and scotch bonnet pepper.

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Jamaican Saturday soup

Saturday is soup day in Jamaica: the week's cleaning and market shopping get done while a big pot of beef soup bubbles on the stove, and by afternoon the whole yard is called in for a bowl. Beef shin and bones simmer with pumpkin until it melts and thickens the broth, then yam, chocho (christophene), carrot and cornmeal dumplings and thin "spinners" go in, with a whole scotch bonnet for perfume. The usual mistake is adding all the ground provisions at the start, so they collapse into mush; they go in during the last 40 minutes. Chef's tip: leave the scotch bonnet whole and lift it out before serving; you get the fruity aroma without the burn.

150 minJamaicanSoups
by KrazyBadal 0 views

Escovitch fish

Good Friday in Jamaica means fish, and escovitch fish is the dish families line up for, though you'll also find it any day at the seaside stalls of Hellshire Beach and Port Royal. Whole red snapper (or thick fillets) are seasoned, fried until the skin shatters, then buried under onion, carrot, chocho and peppers that have been briefly warmed in vinegar with pimento and scotch bonnet. The fish soaks up the sharp, hot pickle as it sits, so it is as good at room temperature as it is fresh from the pan. Serve with bammy or festival. Chef's tip: make the pickle while the fish fries and pour it over hot fish; it sinks in better, and a few hours later the flavour is even deeper.

45 minJamaicanFishGluten freeSpicy
by KrazyBadal 0 views

Ital stew

Ital food is the cooking of the Rastafari, found from the hills of St Andrew to roadside Ital shops in Westmoreland and St Thomas. It is plant-based, close to the earth and traditionally made without added salt, built on fresh 'food' (ground provisions) and greens. This stew is golden and gently sweet, thickened by melting pumpkin and silky okra, with coconut milk, thyme and pimento giving warmth and a whole scotch bonnet giving fruity heat. Serve with rice and peas or boiled green bananas. Chef's tip: cut half the pumpkin very small and the other half in big chunks. The small pieces collapse into the coconut milk and thicken it naturally, while the big ones hold their shape.

45 minJamaicanCurriesVeganGluten free
by KrazyBadal 0 views

Goes well with chocho