Recipe of the Week #8

One of the things that I have learned after being here for a couple of months is that there are two Jamaicas; one that plays itself out everyday on the streets and other that gets presented to the outside world. After finally understanding this I have come to terms to with the fact that Jamaica has two national dishes. The one the world knows is Ackee and Saltfish, the other oneis canned meat. I think I've personally seen about 3 different ways to cook canned corn beef (with cabbage, beans, pasta) and heard of many more. In an attempt to pull from the nation's "folk" cookbook, I comprised a concoction that ain't half bad.

In a sauce pan, I boiled the (1cup) of rice with (1 tsp) butter and about (7) string beans. Then in a skillet I added (1/2) chopped tomato, (1)onion, (1)green pepper, (1) scotch bonnet pepper and (3) springs of thyme. After letting it saute for a few minutes, I added in the canned mackerel. I prefer to use the mackerel in brine as opposed to the one in tomato sauce and take out the bones ahead of time. Then I sprinkle the triad of spices (black pepper, salt, and garlic pepper) and let it simmer for another 5 minutes. Serve the mackerel and veg over the rice, and voila, you're good to go. I like my food extra spicy so I usually mash up the scotch bonnet pepper and smother it in the food. If your not too keen on spicy I suggest taking it out.