Glossary S

The food glossary +++ Popular Articles: 'Sitaw', 'Sotong', 'Siomai'
Spätzli /Spaetzli is another name of Spätzle/Spaetzle in Switzerland.

The Caribbean country of Saint Vincent and the Grenadines belongs to a group of islands known as the Windward Islands, to the north of Trinidad and Tobago. It is between St Lucia and Grenada. Its national dish is Roasted Breadfruit and Fried Jackfish which is often is often served with Golden Apple Drink. Breadfruit was introduced to the Saint Vincent and the Grenadines Botanical Garden from its native Tahiti in 1793 by the infamous Captain Bligh. It was introduced to be an inexpensive staple for slaves. The breadfruit is a large green fruit, usually about 10 inches in diameter, with a pebbly green skin and potato-like flesh. Breadfruit are not edible until they are cooked and they can be used in place of any starchy vegetable, rice or pasta. Breadfruit is picked and eaten before it ripens and is typically boiled or roasted. It can be purchased roasted from street vendors. On Saint Vincent and the Grenadines the general name for starchy local food is "Provisions " and includes other roots, tubers, like Cassava and nuts. Meanwhile, Jack or Jackfish refers to a fish family of over 200 species, these colorful saltwater fish go by a host of varietal names such as yellowtail, greenback, burnfin, black and amber jack. These delicately flavored fish tend to be large, weighing a much as 150 pounds, and readily available in waters around the world. In Saint Vincent and the Grenadines Jacks and Robins generally refer to small sea fish that are eaten whole. Here are the recipes for Roasted Breadfruit and Fried Jackfsh and Golden Apple Drink to enjoy the islands' national dish: Recipe Roasted Breadfruit and Fried Jackfish Ingredients Fry Oil 1 tbsp salt 1 lb Jack Fish Lime or lemon juice 1 large Roasted Breadfruit, peel ed and sliced. 1/4 cup minced seasoning (onion, chive, garlic, thyme). 1 cup Flour for coating (add as desired) For Sauce Preparation (optional) 1 cup water 1 sprig thyme 1 tbsp fry oil 1 medium onion minced 1 clove garlic minced 1 medium ripe tomato sliced 1/2 oz margarine 1 tsp tomato paste Salt and pepper to taste 1 small sweet pepper for garnish Instructions Roasting the Breadfruit In St. Vincent, the most popular way to roast a breadfruit is simply to place it on an open charcoal or wood fire outdoors, and turn the breadfruit at intervals until it is totally charred. To determine whether it is properly roasted one of the following methods is employed 1. Push a skewer through the breadfruit from top to bottom. If the skewer comes out clean, the breadfruit is roasted. or 2. Using oven mitts, apply light pressure over the roasted fruit with your thumbs,(avoid breaking the skin). The light pressure should produce indentations if the fruit is properly cooked. Alternatively Bake the Breadfruit in a moderate oven (250% to 350%) for about 1 1/2 hours or until soft. IMPORTANT: Pierce the Breadfruit with a fork or skewer, before placing it in the oven for roasting, (failure to do this could result in an explosion of the breadfruit causing possible damage to the oven and/or personal injury from the fruit’s internal pressure. Follow the above instructions to check for roasting completion. Preparing and Cooking the Fried Jackfish Pour lemon juice over Jack fish Clean Jack fish Leave to marinate (15 minutes) Rinse the Jack fish and dry with paper towels Add salt to minced seasoning Rub seasoning over fish and set aside Sprinkle flour on wax paper Coat fish on both sides in flour – remove excess Heat oil in frying pan on medium heat until very hot but not smoking. Fry fish for approximately 4 minutes on each side or until brown. Serve with sliced Breadfruit Sauce Preparation (optional) Sautee onion, garlic, thyme and sliced tomato in heated oil until softened Add margarine and stirring until melted Add tomato paste or ketchup and water, salt and pepper to taste Simmer until slightly thickened Remove from fire, cool and serve with Breadfruit and Jackfish. Golden Apple Drink Ingredients: 1/4 teaspoon of nutmeg 12 large Ripe Golden Apples 4 pints of hot water 2 tablespoons of Rum -(64 fluid ounces) -sugar to taste METHOD: First wash and peel the golden apples, now grate or cut off the flesh and chop. Next put the peel, pulp and seeds in a jar, now add sugar, hot water including the rum, with the nutmeg and stir until sugar is dissolved. Finally, cover and leave the mixture for 2 days. Strain the bottle and store into the refrigerator.

Shallow Frying means frying with little fat or with only sufficient fat to half immerse food.

Skunk Egg is the Cowboy term for an onion.

Soft Grub refers to hotel or diner food

Spiedino refers to fried cheese with anchovy sauce.

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