14 Parish Caribbean Kitchen

14 Parish Caribbean Kitchen

Gari, granular fermented cassava, is a component of many West African meals. Lightly fried, perhaps in palm oil, it decorates Ghanaian waakye; cooked in boiling water, it is transformed into a wad of Nigerian eba. Gari keeps well at ambient temperatures, an important factor when refrigeration may not be reliably available. It’s likely that all the gari used in New York kitchens is imported from Africa. So, too, are these cakes (170.25 g., $3), which list as ingredients just gari, sugar, and peanuts. To call them confections would be stretching the definition — the sugar is at best in equilibrium with the sourness of the gari, and the initial rush of peanut flavor tails off after a couple of crumbly bites — yet they are oddly compelling. Also shown: the market beside its Jamaican neighbor, 14 Parish Caribbean Kitchen. KB’s African Market96 Anderson St. (Pangborn Pl.-Linden St.), Hackensack, New Jersey201-880-6773
14 parish caribbean kitchen 1

14 Parish Caribbean Kitchen

azarbrookvancouver, BC184120Reviewed June 17, 2015 Authentic Caribbean fareAuthentic Caribbean. I would highly recommend the goat curry and jerk chicken. It's super casual, and there is seating for 6 in the whole place. Great stop for a quick island meal.Thank azarbrook
14 parish caribbean kitchen 2

14 Parish Caribbean Kitchen

Reviewed June 17, 2015 Authentic Caribbean fareAuthentic Caribbean. I would highly recommend the goat curry and jerk chicken. It's super casual, and there is seating for 6 in the whole place. Great stop for a quick island meal.Thank azarbrook
14 parish caribbean kitchen 3

14 Parish Caribbean Kitchen

Jamaican food is shaped by the country’s multi-ethnic history. Early inhabitants of the Caribbean island cultivated spinach-like callaloo, papayas (pawpaws) and guava fruit, as well as maize, potatoes, peanuts, peppers and beans. After Columbus reached Jamaica on his second voyage , Spanish colonists added sugar cane, lemons, limes, and coconuts, along with their pigs, cattle, and goats. West African slaves brought by the Spanish added ackee (the tropical fruit in a traditional ackee and saltfish breakfast) and okra, now considered Jamaican staples.

14 Parish Caribbean Kitchen

14 Parish Caribbean Kitchen
14 Parish Caribbean Kitchen

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