Cooking Jamitalian Style
Imagine a symphony of flavors – the fiery heat of Jamaican jerk spices dancing with the earthy richness of Italian tomatoes, the sweet notes of rum intertwining with the delicate fragrance of basil. This is the world of Jamaican-Italian fusion cuisine, a vibrant and delicious exploration of two distinct culinary traditions.
This unique blend is often born from families like mine, where heritage intertwines and culinary creativity thrives. It's a testament to the power of food to bridge cultures and create something entirely new and exciting. My mother is Italian, my father is Jamaican, my grandfather is British and my grandmother was born in Spain, and my parents are from Africa and Australia...so a boiling pot of minestrone.
Before diving into some of the recipes that embody this fascinating fusion, I'd like to say that you may substitute the scotch bonnet with Calabrese bomba or chilies or leave them out completely if you cannot eat HOT!!!
This dish takes the classic Italian Piccata, a pan-seared chicken dish, and infuses it with the vibrant heat of Jamaican jerk spices.
Ingredients:
- Chicken breasts: 4, pounded thin or grounded to make hamburgers see image above.
- Jerk seasoning: 2 tablespoons (homemade or store-bought)
- Olive oil: 2 tablespoons
- Butter: 1 tablespoon
- Lemon juice: 2 tablespoons
- Capers: 1 tablespoon
- White wine: 1/4 cup
- Garlic powder, 1 1/2 teaspoon
- Onion powder: 1 1/2 teaspoon
- Fresh parsley: 1 tablespoon, chopped
- Salt and pepper: to taste
Instructions:
- Marinate: Combine the chicken breasts or ground chicken with the jerk seasoning and allow to marinate for at least 30 minutes.
- Sear: Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken breasts or shape the ground chicken into hamburgers for 2-3 minutes per side, until golden brown. The chicken burgers will take longer to cook at medium high temperature for 8 minutes on each side or baked at 350 degrees for 6 to 10 minutes depend on the thicken of the chickenburgers.
- Deglaze: Add the lemon juice, capers, and white wine to the skillet. Scrape the bottom of the pan to loosen any browned bits.
- Simmer: Reduce the heat to low and simmer for 5-7 minutes, or until the chicken is cooked through.
- Garnish: Sprinkle with fresh parsley and serve immediately.
Pasta Sauce Infused with Jamaican Herbs:
This recipe takes the classic Italian tomato sauce and adds a layer of aromatic Jamaican herbs, creating a depth of flavor that's both familiar and exciting.
Ingredients:
- Olive oil: 2 tablespoons
- Onion: 1, chopped
- Garlic: 2 cloves, minced
- Crushed tomatoes: 28 oz can
- Tomato paste: 2 tablespoons
- Jamaican herbs: 1 tablespoon (a blend of thyme, allspice, and scotch bonnet pepper)
- Salt and pepper: to taste
- Fresh basil: 1/2 cup, chopped
Instructions:
- Sauté: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Simmer: Add the crushed tomatoes, tomato paste, Jamaican herbs, salt, and pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
- Finish: Stir in the fresh basil and serve over your favorite pasta.
Dessert Rum Cake Alla Italian Style:
This recipe combines the rich, moist texture of a traditional rum cake with the elegance of Italian dessert flavors.
Ingredients:
- Butter: 1 cup, softened
- Sugar: 2 cups
- Eggs: 4
- Flour: 2 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Milk: 1 cup
- Rum: 1/4 cup
- Vanilla extract: 1 teaspoon
- Amaretto liqueur: 1/4 cup
- Candied fruit: 1/2 cup, chopped
Instructions:
- Cream: Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and beat until just combined.
- Flavor: Stir in the rum, vanilla extract, and amaretto liqueur. Fold in the candied fruit.
- Bake: Pour the batter into a greased and floured bundt pan. Bake in a preheated 350°F oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Bonus Recipe: Oxtail Tomato Sauce
This recipe is a true testament to the fusion of Jamaican and Italian flavors. The rich, savory oxtail is simmered in a flavorful tomato sauce, creating a dish that's both comforting and complex.
Ingredients:
- Oxtail: 3 lbs, cut into 2-inch pieces
- Olive oil: 2 tablespoons
- Onion: 1, chopped
- Garlic: 4 cloves, minced
- Crushed tomatoes: 28 oz can
- Tomato paste: 2 tablespoons
- Jamaican herbs: 1 tablespoon (a blend of thyme, allspice, and scotch bonnet pepper)
- Scotch bonnet pepper: 1, finely chopped (optional, you can use chilli peppers)
- Beef broth: 2 cups
- Salt and pepper: to taste
- Fresh parsley: 1/4 cup, chopped
Instructions:
- Brown: Heat the olive oil in a large Dutch oven over medium-high heat. Brown the oxtail on all sides.
- Sauté: Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
- Simmer: Add the crushed tomatoes, tomato paste, Jamaican herbs, scotch bonnet pepper, beef broth, salt, and pepper. Bring to a simmer and cook for 3-4 hours, or until the oxtail is tender.
- Serve: Garnish with fresh parsley and serve over rice or pasta.
Enjoy your new cooking experience.
.jpg)
