Never Forgotten - Every Pot Unique

Jamaican Pot? Say What! My mother's Pot (Cooking) is the highlight of my foody ventures.

Photography by Norval Williams

As a foody, eating from various pots (cooking) have been a delight. My Mother's Pot, My Pot, Yaad Pot (Jamaican Food Hot spots in Port Royal & Boston Portland).

There is nothing like a good hearty Jamaican Pot. Our cuisines are as unique and tantalizing as our culture.

My Mother's Pot

"...travel near and far to taste Miss Tail Pot "

Nothing like a good home cook meal from the number one Executive Chef “Mom.” No matter how many specialties or fine dining cuisines I have enjoyed, nothing compares to my Mother’s Pot.

My mother is known for her ability to cook the most authentic and creative Jamaican meals one could find. Her family, friends and neighbours whether residing locally or abroad will travel near and far to taste “Miss Tail” Pot. Her Jerk Pork, Potato Pudding, Strong Back Juice (cow skin, "turbit" turbot fish skin juices) and many of her signature recipes never cease to give the Wow factor. If you want it Jamaican, find my mom. Today I will share one of her recipes. It is very much Vegan and will be enjoyed by Meat lovers as well. It looks like goat meat, or even taste like conch but what is it? It is curry Jackfruit. Yes, one of Jamaica's lovely fruit made into my Mother’s Pot.

How did she do it?

Ingredients

Photography by Norval Williams

"Slit Jackfruit Poos..remove seeds."

Jackfruit, fully or half ripe, White Onions, Scallion, Fresh Garlic, Scotch Bonnet Pepper, Potatoes, Turmeric (fresh from our garden at home), Thyme, Salt

Photography by Norval Williams Jackfruit Poos and Seeds

Cut a whole jackfruit in half, remove poos from inside, remove white fibers from around the poos. Slit jackfruit poos, open it lengthwise and remove the seeds (the seeds can be roasted or boiled and enjoyed)

Preparation

Photography by Norval Williams

"a good ole Jamaican dutchy or cast-iron pot."

Add all ingredients except for potato in a bowel and tenderly massage them together. You may do this over night or a couple of hours before cooking to allow the ingredients to marinate. Place a clean pot on the stove, allow it to warm up at medium heat (a good ole Jamaican "dutchy" or cast-iron pot is what my mom usually uses).

Add marinated ingredients to the pot and add a little water. Cover the pot and allow it to simmer for a few minutes, then add the potato (these should be thinly sliced).

When the potatoes and the Jackfruit are tender you may serve your curry Jackfruit dish. You may serve curry Jackfruit with a side of rice, breadfruit, fried festivals or dumplings. Bon appetite!!!

I would like to hear about your favorite Jamaican dish, or your mom's Jamaican Pot.