Buy Jamaican Food

If you intend to buy Jamaican food such as dark green and yellow vegetables are rich sources of carotene (Vitamin A). Spinach and callaloo are particularly rich sources. In general, the darker the green or yellow color of the vegetable, the greater the quantity of carotene it contains. Dark green leafy vegetables also provide vitamin C and some vitamin B, calcium and iron. Green pepper, beet tops, cauliflower and spinach are rich in vitamin C. Unfortunately you can't actually see the food when you buy Jamaican foods online.

Methods of Processing Vegetables may be processed by drying, canning and freezing. Methods of Cooking Vegetables can be boiled, steamed, baked, fried and made into Jamaican soup recipes. Some vegetables can be served raw as salads. Points to remember Vitamin C is easily destroyed during cooking and storage. To reduce this loss as much as possible:

1. Use green Jamaican vegetables as quickly as possible while they are fresh. Do not store them.

2. Cook in a small quantity of boiling salted water.

3. Cook quickly with the lid on the pan and serve at once.

4. Do not add bicarbonate of soda to the Jamaican cooking water. (This improves the color but destroys the vitamin C.)

We have elaborated in this fact in our Jamaican cookbook that looks on methods conch cooking and cooking Jamaican yams. Learn tips and hints on how to cook liver, ackee and saltfish, oxtail and breadfruit. Many cooks and chefs are interested on cooking fish the Jamaican way. Salads can be made from both raw and cooked vegetables. Jamaican fruit, nuts and herbs can be used to give flavor and color. They can be used to accompany hot or cold meat, fish or other savory Jamaican vegetable side dishes. Jamaican food salads can form the main course of a meal.

For a main course it must contain meat, fish, cheese or egg and be served with a starchy food such as potatoes, Jamaican yam and bread. Vegetables used for salads should be fresh and in good condition. Preparation of Salad Ingredients - Ensure that you buy the best Jamaican food.

I Raw green leafy vegetables - Lettuce, cress, Jamaican cabbage. a) Use as fresh as possible. Discard bruised leaves. b) Wash with running water. Drain. Shake gently in a clean towel. c) Use whole leaves or break or shred finely using a sharp knife to prevent loss of vitamin C. d) Salad leafy vegetables should be clean, crisp and dry.

II Raw root vegetables Jamaican carrots, radishes, onions. A) Wash well, scrape or peel. b) Grate carrots, use radishes whole, sliced or diced. c) Prepare other vegetables as desired.

III Other raw vegetables Tomatoes, Jamaica cucumber. a) Wash, slice in rings or in fancy shapes. b) Prepare as desired. IV Cooked vegetables Potatoes, beetroot, beans. a) Drain very thoroughly after cooking. Cool. b) Slice or dice.

General Rules for Making Jamaican Seafood Salads And Buying Jamaica Food

I Prepare all ingredients carefully and make sure they are well drained. 2 Blend the flavors of different ingredients carefully. Do not use too many different vegetables in a salad. 3 Choose a suitable dish for serving. Lettuce should not overhang the dish. 4 Arrange the salad neatly. Avoid handling vegetables too much. 5 Garnish. Serve all salads with a suitable dressing. 6 If a salad has to be arranged before it is needed, slip the dish into a large polythene bag and put it in the least cold part of the refrigerator.