Menu: Jamaica

One of Ava's favorites: "Children of the World" foam people.

“Me only have one ambition, y’know. I only have one thing I really like to see happen. I like to see mankind live together – black, white, Chinese, everyone – that’s all.”  Bob Marley

I’m with Bob on this one. I’d just like to add one thing – my vision also includes kittens, rainbows, and puppy dogs. And grouchy turtles. They’re important, too.

As I’ve said before, we can’t create peace alone -we have to set a Global Table and invite everyone to dinner. And we’ll need a few animals to pick up the scraps.

So, with this spirit of peace and friendship, let’s eat Jamaica!

What sounds good to you?

Jerk Chicken  [Recipe]
Spicy chicken, smoked slowly until tender and perfumed with the floral aroma of all spice.

Jerk Seasoning [Recipe]
With a quick buzz-whir of the blender, and you have jerk seasoning – made with fresh produce, rich spices, and loads of love. Perfect marinade for chicken, pork, and fish. 

Jamaican Escovitch Fish [Recipe]
Wake up like a Jamaican -with the tangy, briny blast of Escovitch. These vinegar soaked vegetables top fried fish, making for finger lickin’ flavor.

Sorrel Drink [Recipe]
A holiday drink made with sorrel (hibiscus), ginger, cinnamon, and all spice served over ice. Rum may be added, if desired.

*All recipes and review will be posted by Monday morning.


  1. Rick and Lanetta Martin says

    We were fortunate enough to eat Jerk Chicken and drink Sorrell this weekend at Keith and Sasha’s home. Being Keith’s parents, we get an opportunity to eat her cooking everytime we visit them. Sasha is very innovative and health conscience in all her cooking and we are proud of her love of cooking.

  2. Jessica Bennett says

    That all sounds good to me 🙂 I’ve only had sorrel at a local Ethiopian restaurant, and it’s spice-free. This version sounds yum.

    I’m curious about the coffee jelly I see on your Japan poll. I’ve never come across that before. Is that a popular dessert in Japan? A relatively new thing?

  3. Sasha Martin says

    Rick & Lanetta: Thank you both! I’m happy to be able to share good food with my immediate family and the growing online family. It’s a beautiful thing.

    Jessica: The coffee jello is a modern dessert – although very popular. Several searches turned up some fascinating combinations. There was even a picture of a Japanese fast food restaurant (maybe Wendy’s) with softserve chocolate ice cream and coffee jello. It’s all over the place in prepackaged and homemade formats. Here is a little more information

    • Jessica Bennett says

      Interesting. It sounds like you are balancing new and old (not that I know your whole menu, but I assume you’re including some older, traditional things) with your Japanese week, which seems like a neat idea. Food traditions can last 1000s of years and there can be trends that last a few years (in the U.S., adding oat bran to everything in the 1980s is a short-lived trend that comes to mind)- all are important to note.

      • Sasha Martin says

        I was drawn to it because it seems so typical of the region’s love of combining gelatinous textures with liquids (think tapioca balls in smoothies, etc) – so foreign to westerners. I’m guessing it’s been around the since the better part of the 20th century, although I can’t pinpoint anything exactly in writing that confirms this.

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