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Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Quote:
Originally Posted by cindersslipper
I've just discovered the joys of jerk chicken - I bought a marinade and it was delicious.
I was wondering though, what sort of side dishes you serve?
Rice and Pigeon Peas is the classic side for jerk chicken (you can sub red beans if you don't have access to pigeon peas). It's a dish that's flavored with coconut milk, ginger, scotch bonnet, and that elusive Jamaican thyme that has been mentioned in this thread. I have easy access to it here in the Caribbean, but I really think I'd be happy with "normal" thyme if a substitute was needed.
Rice and Pigeon Peas is the classic side for jerk chicken (you can sub red beans if you don't have access to pigeon peas). It's a dish that's flavored with coconut milk, ginger, scotch bonnet, and that elusive Jamaican thyme that has been mentioned in this thread. I have easy access to it here in the Caribbean, but I really think I'd be happy with "normal" thyme if a substitute was needed.
Callaloo is another classic side.
Normal thyme isn't anything like it though. I rather omit then use regular thyme which is what I do.
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 1,147,195 times
Reputation: 2322
Quote:
Originally Posted by momtothree
Normal thyme isn't anything like it though. I rather omit then use regular thyme which is what I do.
Interesting... I'm confused by this. I find the flavors to be really similar. Jamaican thyme is stronger/more aromatic, but the flavor profile is quite similar to English thyme (I end up subbing Caribbean thyme for English thyme is many recipes where I'm at now - works great). Literature out there supports this, as well (I checked to make sure that I wasn't crazy or that my palette has failed me! ).
Interesting... I find the flavors to be really similar. Jamaican thyme is stronger/more aromatic, but the flavor profile is quite similar to English thyme.
I don't know about English thyme, but "American" thyme isn't anything like it and quite strong in it's difference which is why I don't like using it. To each to their own of course, but if the OP wants to mimic as close as possible to the flavors he had in Jamaica, ordering the Jamaican thyme as another poster suggested would be good. I ordered some myself.
ETA: Maybe we aren't talking about the same thing. I am talking about the broadleaf thyme found in Jamaican and Cuban cooking. (it's also called Cuban oregano or borage) It doesn't even look like regular thyme which has tiny leaves on woody stems.
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 1,147,195 times
Reputation: 2322
Quote:
Originally Posted by momtothree
I don't know about English thyme, but "American" thyme isn't anything like it and quite strong in it's difference which is why I don't like using it. To each to their own of course, but if the OP wants to mimic as close as possible to the flavors he had in Jamaica, ordering the Jamaican thyme as another poster suggested would be good. I ordered some myself.
English thyme is the most common form of thyme. It's what we all grow in our U.S. herb gardens, buy at the grocery, etc.
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 1,147,195 times
Reputation: 2322
Quote:
Originally Posted by momtothree
ETA: Maybe we aren't talking about the same thing. I am talking about the broadleaf thyme found in Jamaican and Cuban cooking. (it's also called Cuban oregano or borage) It doesn't even look like regular thyme which has tiny leaves on woody stems.
Yes, I think we might be talking about different things! That explains it! Indian borage is different, for sure. It's much more like Mexican oregano, which would be an in-a-pinch substitute that should be available at most markets. West Indian cooking uses quite a bit of both what I referred to as Jamaican/Caribbean thyme and Indian borage/Cuban oregano (at least where I'm at). Both would be worth ordering and exploring!
Yes, I think we might be talking about different things! That explains it! Indian borage is different, for sure. It's much more like Mexican oregano, which would be an in-a-pinch substitute that should be available at most markets.
It's especially noticeable when I make curry shrimp with rice. I got the recipe from friends in Jamaica. And in Miami I got the right taste, but up here, not so much. I will report after I get my herbs.
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