Located in Ocho Rios just minutes away from Jamaica Inn, a stroll through the Farmers Market is the perfect way to begin your day. While a few items are imported to Jamaica, like garlic and broccoli, most produce is grown locally and available at the Farmers’ Market. Our wonderfully talented Executive Chef Maurice Henry shares some tips for selecting the right fruits and cooking with Jamaica’s produce.
Yams & Pumpkin
Yellow yams are the most popular on the island, due to their hard texture. In addition, pumpkins are available year-round and commonly used in soups, pies or stuffing.
Coconut chips are a popular snack in Jamaica and prepared with coconut oil, which is known for its sweet-smelling aroma. Chef Maurice explains that the chips need to cook at 220 degrees Fahrenheit for two hours, but warns that they can burn easily when the coconut’s water is completely dried out.
Jamaica’s national fruit of ackee is widely consumed and is also an economical choice. Boil the fruit until tender, and then add your choice of seasoning. Ackee is most commonly paired with saltfish, but also complements sausage, bacon or sauteed vegetable.
Jerk isn’t a seasoning, but a method of cooking. To get the best flavors for your jerk chicken, Chef Maurice recommends using charcoal.
Once the fruit is ripe, remove the skin to make a juice. Add sugar and lime, or enjoy as a sweet, condensed milk. Packed with vitamins, calcium, iron, healthy fats and carbohydrates, soursop offers many health benefits.
Are your taste buds sizzling yet? We hope that during your Jamaica Inn stay, you get to experience these local flavors and witness the beautiful culture of the Farmers’ Market.