Back in the 70’s, work sent me to live in Montego Bay Jamaica, or “ Mo-Bay Town’ in the local parlance.  I was the liaison for a car rental company establishing itself in the Caribbean.  I covered Jamaica, Ocho Rios which had a Playboy Club, Negril, famous for it’s beaches, Kingston, the capitol, known for political and social unrest, and Montego Bay proper for the cruise boat trade.  

Fun times and I made friends and loved the people.  If it worked out  we were going into the rest of the Caribbean.  But our test country, Jamaica had a few problems.  Some of the worst single lane roads, they drove on the wrong side since it was a British territory at one time, some maniacal drivers of these huge bauxite trucks (Aluminum ore which is its main export ) an abundance of gange (Marajuana) and the highest death rate per accident rate in the Caribbean.  Just too dangerous an operation and we were not allowed to remove any profits from the island.  After a couple years , the boss pulled the plug

My entire diet on Jamaica, since I was living in a hotel was culturally boring and I was on per diem,  so I went native, and ate a lot cheaper than the hotel and tourist traps even though they were kind and generous to me since I hired their kin.

I had two friends I made there, Donald, a native born Jamaican who was my assistant for the company and the other my friend Shackat Daly, owner of a dive boat company. He is Indian. It’s a miracle I still have my lower tract after eating with these two guys learning about both hot Jamaican and hot Indian food.  But food wise its not as bad as you think.  We’ll use  this as an intro to Jamaican and Indian style cooking which uses several of my favorite condiments and spices and we’ll Jerk you around, man.

Here are some of the more common dishes and spices from around the world… we’ll start with the Chili’s own dictionary…please click.…                                                       

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