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Fancy jerking it at home? Master the technique with Lily and Ed Pottinger’s just-released cookbook, The Real Jerk: New Caribbean Cuisine (Arsenal Pulp Press). The creators of the popular east-side jerk shack share their secrets in this easy-to-follow tract. Think of it as culinary cross-pollination.
Here’s the couple’ s recipe for Mashed Pumpkin and Potato, a comfort food side that goes as well with jerked pork as it does with roast chicken. In a large saucepan over medium heat, bring 6 cups of water to a boil. Add 1/2 teaspoon salt and 1 pound peeled and diced white potato and cook for 5 minutes. Add 1/2 pound peeled, seeded and diced pumpkin — or substitute butternut squash — and cook for another 15 minutes, or until the pumpkin and potatoes are tender. Strain and mash with 4 tablespoons butter, 1/4 cup evaporated milk and an optional 1/3 cup regular milk.
hot stuff
One of the favourites of NOW’s hot sauce blowout this summer, superb Mado’s Caribbean Pepper Sauce not only includes regulation chilies and vinegar, but also contains garlic, curry, papaya and pumpkin. And an unlisted ingredient that vegetarians will want to note — chicken stock. Watch for a truly vegan version of this versatile flavour enhancer in the near future. Info at 416-889-0322.
