Mary Reid

I explored some wonderful foods in Jamaica that were new to me - ackee and saltfish, sorrel (the fruit, not the herb), Solomon gundy, yam, baked plantain, escoveitched fish, and, of course, jerked chicken and pork.  We ate a lot of fish, especially snapper and tilapia, and all kinds of fruit. 

I found an excellent cookbook over there called Eat Caribbean by Virginia Burke.  Here is one very simple recipe that I can recommend. It's not exactly appropriate for cold February days but just look forward to sipping it on a warm summer evening.

Chilled Cucumber Soup

2 cucumbers, deseeded
500 ml chicken stock
Half an onion, chopped
225 ml natural yogurt
2 slices white bread
2 tablespoons single cream
1-2 teaspoons lime or lemon juice

Just blend everything in a food processor.  Chill in the freezer for about 30 minutes. Top with mint leaves and more yogurt.

You can add half a scotch bonnet pepper, but this is pretty lethal to handle and eat, so maybe add a tiny amount from a jar if you can find it.