tag:blogger.com,1999:blog-5104350470414924764.post2967270569639825022..comments2024-03-10T17:17:15.054+08:00Comments on Not another big menu - Eating my way (cheaply) around London and more: Jerk City, 189 Wardour Street, London, W1F 8ZDUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5104350470414924764.post-46638513175890220982009-08-10T16:48:01.382+08:002009-08-10T16:48:01.382+08:00Hi mesmerine,
Thanks for coming by, and for the c...Hi mesmerine, <br />Thanks for coming by, and for the comments. I enjoyed the ackee and salted cod dish, but just wondered how it compared to other versions of this dish in terms of authenticity. I'll try out other restaurants at some point to find out!monchichihttps://www.blogger.com/profile/02417576256438593820noreply@blogger.comtag:blogger.com,1999:blog-5104350470414924764.post-47911348550754847562009-08-09T18:48:02.955+08:002009-08-09T18:48:02.955+08:00Interesting post - the ackee would have been the y...Interesting post - the ackee would have been the yellow soft parts mixed in. I can tell you as a Jamaican that there are lots of different versions on ackee and saltfish. Some just steam the ackee and mix it on top so it remains whole. Personally I prefer mine with a lot of fresh vegetables (tomato, sweet pepper etc).<br /><br />Nice reviews of restaurants though, very interesting!Unknownhttps://www.blogger.com/profile/12275451912377755612noreply@blogger.comtag:blogger.com,1999:blog-5104350470414924764.post-10283528460240196812009-08-04T20:03:16.328+08:002009-08-04T20:03:16.328+08:00Hi KimHo, I was wondering about the sauce, actuall...Hi KimHo, I was wondering about the sauce, actually as the other Jerk Chickens I'd seen previously were dry, thanks for the information. Regarding the saltfish, I really liked it! Despite it being different from the Chinese version (or not despite, since it is actually a different cuisine), it had its own unique flavour, and texture, tasted nice!monchichihttps://www.blogger.com/profile/02417576256438593820noreply@blogger.comtag:blogger.com,1999:blog-5104350470414924764.post-14980077165678838372009-08-04T11:24:54.271+08:002009-08-04T11:24:54.271+08:00Based on the description, the food looks a bit... ...Based on the description, the food looks a bit... Suspicious... In the case of the jerk, the meat (in your case, chicken) is rubbed in a mix of spices which then is steam grilled. However, no sauce is served on top which makes me suspicious as to why BBQ sauce was on top. But, mutton/curry, oh, yeah!<br /><br />Rice and beans/peas is a staple in the Caribbean and Latin America. In the case of Panama, pigeon pea was the preferred/default pea and it is usually cooked with coconut milk. Yummmmm... (drool!). (Oh, pigeon peas are green with black dots)<br /><br />Saltfish in the Caribbean is completely different from the Chinese salted fish. Well, it is the same process; however, it is soaked in water to get rid of of the excessive saltiness (of course, it won't get rid of all of it). The Panamanian version is called bacalo and, after soaking in water, it is prepared into a stew with some root vegetables (usually potatoes). And, yes, it "breaks" down to the point you don't really notice it is there! On an unrelated note, despite they could catch fish locally and salt/smoke it, the fish used here is usually cod caught in colder waters and then shipped to the Caribbean.<br /><br />Despite the wackiness, it is a good thing you gave Caribbean a chance! :)KimHohttp://imonlyhereforthefood.com/noreply@blogger.com