No one travels to the lush island of Jamaica so they can eat the same dishes they have at home. At Hedonism II, we strive to make our adult only resort an escape from the stress and blandness back on the mainland. Our humble island’s refuge extends to its alluring dinner menu. Authentic Jamaican cuisine is influenced by culinary traditions from around the world, including those from Spanish, British, African, Chinese, and East Indian origins, as our motto chimes ‘out of many one people.’ The dishes that delight your palate are thus fusions of original Jamaican cooking techniques and well-known recipes from abroad.
There is no other place in the world where so many diverse flavors collide. Below are a handful of entrées that our visitors are sure to enjoy during their adult only resort visit.
1) Ackee and Saltfish
This seafood entrée is the national dish of Jamaica, and it is made with the Ackee fruit and salted cod. Because parts of the Ackee fruit are poisonous if prepared incorrectly, this avant-garde dish is difficult to find outside the island. After soaking the fish overnight to decrease the salt, Jamaican locals make Ackee and Saltfish by sautéing the fish with boiled ackee, onions, tomatoes, pimento, and other spices. It can be served for breakfast or dinner with rice, peas, dumplings, or bananas.
2) Curry Goat
This dish is typically cooked for a local “big dance,” or a traditional community celebration. Curry goat recipes are inspired by South Asian cuisine, meaning that the meat tends to be slathered in a mouth-watering curry marinade. The goat mutton is marinated for hours in various spices, herbs, and sauces, and then it is either roasted or seared on a skillet.
3) Coconut Drop
This dessert is an integral part of Jamaican heritage. Also known to locals as cut cake, coconut drops are made with coconut meat, ginger, and brown sugar. This sweet snack has a spicy kick, making it a dynamic dessert option for any meal at your adult only resort.
4) Jerk Chicken and Jerk Pork
Jerk chicken and pork are perhaps the second most favorite things for Jamaicans, right behind the national dish of ackee and saltfish. After the animal is slathered it is cleaned, gutted, and seasoned with a homemade jerk marinade, then placed in a deep pit lined with stones and covered with “pimento wood” or in a pan over coal. The meat is then exposed to heavy smoke and is “jerked” with a sharp object and stuffed with variety of spices. Heat is allowed to escape to preserve moisture and add to the flavor.