Gracefoods

To rapidly cook in an open pan with little fat. The fat must be very hot before any food is placed in it. To avoid splattering, food should be dried before sauteing.

To heat to a point just below boiling.

To quickly brown a meat on the surface in order to lock in the juices.

To cook gently in a liquid over a heat below the boiling point.

To cut or split into thin pieces.

Sorrel, Flor de Jamaica: (Hibiscus sabdariffa)

A tropical flower--not to be confused with the garden-variety hibiscus--grown for its crimson sepal, which is used to flavor dinks, jams and sauces. It is available dried and fresh during the Christmas season.

Soursop, Corossol, Guanabana (Annona muricata):

Elongated, spike-covered fruit, slightly tart and delicately flavored. It is used mainly in drinks, punches, sherbets and ice cream.

Star Apple: (Chrysophyllum cainito)

The Star Apple is a native of the Greater Antilles, including Jamaica, and was introduced from these islands to the rest of the tropical world. The fruit is either a shiny purple color or green. When cut crossways it reveals a star-shaped pattern. Star Apple is frequently combined with oranges and condensed m ilk to form a dessert called ‘matrimony’.

To cook by forcing steam through the food.

To boil gently and over a long period of time in a covered pot.

Stinking Toe, West Indian Locust, Kerosene Tree (Hymenaea courbaril)

The bark and leaves of this tree are used extensively in folk medicine in South and Latin America. The fruit is a woody pod containing a powdery edible pulp which has a musky smell and taste – hence the name ‘stinking toe’. This pulp can be eaten straight from the pod, or made into a flavourful custard or beverage.

Sweetsop: (Annona squamosa)

An interesting challenge to eat, the flesh of the sweetsop is actually a collection of black seeds surrounded by sweet white pulp. The sweetsop is native to the tropical Americas.