When I began planning my articles for the autumn and rainy season, my first objective was to write about storms. So, of course, I picked up the canned food. So anyway, one thing that struck me is the Jamaican love of giving things nicknames. Corned beef is known as “bully beef” and tinned mackerel is known as “dutty gyal”. The first time I heard the latter I was in stitches, but seriously, who comes up with these names?

We are not alone. In China, there is bird nest’s soup and pu pu platter. In England there is spotted dick, which is a pudding with raisins, and bubble and squeak, a mélange of leftovers such as root vegetables and pork from Sunday lunch. A famous Italian pasta dish “puttanesca” which has a sauce comprising tomatoes, anchovies, garlic and olives was very popular in the brothels of southern Italy and basically translates to “prostitute sauce”.

Despite some hilarious or off-putting names, many are actually quite delicious. In local terms, I kind of deduced that since beef is from the cow, the term ‘bull’ then ‘bully’ is used to refer to corned beef, a cheap staple. It’s great as a hash with potatoes or mixed with cabbage and served alongside dumplings and fried plantain which seem to be popular for a hearty breakfast, or for dinner simply sautéed with tomatoes, onions and Scotch bonnet with rice. I won’t deny… I’ve quite enjoyed bully beef and rice in the past.

Tinned mackerel is also eaten as is from the can or treated much like the corned beef with hot peppers and other seasonings. Tuna is another canned product which is inexpensive and versatile. You can have it mixed with sweet corn as a filling for a baked potato, added to salads, or made into a casserole with macaroni, cheese and mushroom soup.

I have had many readers writing in lately asking how they can make food stretch and I’ve had loads of requests for tinned food. Honestly, I am not trying to promote canned food as I would much prefer that people eat fresh produce, but the fact is, many people can’t afford as much fresh as they would like, so the Vienna sausages and sardines and all I’ve mentioned above will have to do.

Add curry to your broad and butter beans, or add seasonings and prepare it as you would meat in stew form. For other kinds of beans, like the tomato-based baked beans, add cheese or sausages. Since I’m no expert on canned food I’m going to quit while I’m ahead and hope I have satisfied some readers’ emails. Whatever you choose to make, I know it can be difficult at times, but at least try to have some fresh vegetables on the side to balance it out a bit.

Recipe of the Week:

“Ghetto Oxtails” – Turkey Neck and Beans

Jamaicans have a love affair with oxtails, but the fact is, many are finding this cut of meat very expensive. The other day I was offered “ghetto oxtails” which made me pause, until I realised it was smoked turkey necks which resemble oxtails but with less fat which can be had with butter or broad beans.

Ingredients:

1kg Turkey necks (both regular and smoked are on the market)

1 can of Butter or Broad Beans

1 large onion

2 stalks escallion

1 sprig thyme

3 garlic cloves

10 pimento grains, crushed

2 tsp chicken seasoning

1 tsp paprika

1 tbsp soy sauce

1 Scotch bonnet, roughly cut

3 cups of water

Salt and pepper to taste

Method:

Add turkey necks to a bowl with all of the above ingredients (except butterbeans) and marinate overnight.

When ready to cook, scrape off seasonings and remove turkey neck.

Fry turkey necks until they are a nice deep brown all over.

Add all the reserved seasonings to the pan and cook for a further 2 minutes.

Pour in the water and cover, bring to a boil on high heat then simmer for 2 to 2 1/2 hours over medium heat until tender and cooked through.

Contact me at info@juicychef.com

Thanks to MegaMart Waterloo

Bon Appétit!