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Jamaican Wrenchman & Doctor Fish Soup (Authentic Fish Tea)

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 After a cold front hit the island last week, the temperature in my parish dipped to 14°C. On a chilly day like that, nothing beats an authentic Jamaican fish soup. While "fish tea" without ground provisions isn't as common as it used to be, this hearty version is loaded with dumplings and yam is exactly what you need to warm up. For this recipe, I used the traditional favorites: Doctor Fish and Wrenchman (Soldierfish). These fish currently go for about $800 per pound, plus $100 per pound to have them cleaned. I bought 6 pounds in total and used two of each for this pot. Recipe Details Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Servings: 4–6 people Ingredients Fish 2 Doctor fish, seasoned with salt and all-purpose seasoning 2 Wrenchman fish, seasoned with salt and all-purpose seasoning Vegetables 1 slice curry pumpkin, diced 1 Irish potato, peeled and diced 1 carrot, peeled and diced Provisions 1 lb...
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Jamaican Sorrel Ribena Drink Recipe

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Sorrel & Ribena: A Wicked Jamaican Christmas Combination As we say in Jamaica, "Sorrel and Ribena makes a wicked combination!" If you're looking for a taste of authentic Jamaican Christmas, this vibrant, flavourful drink is an absolute must try. While sorrel is a well-known festive staple, the addition of Ribena elevates it to another level of deliciousness that truly captures the spirit of the season. For my friends outside Jamaica, you might know Ribena by its more common name in the US: blackcurrant. It's a flavour that evokes nostalgia and celebration for many, especially during the festive period, as it traditionally makes its appearance around Christmas. There are a couple of varieties of Ribena you might encounter. There's a sweeter version, which is a bit of a treasure hunt to find, and then there's the more popular, delightfully tart, and intensely "stainy" one. Both offer a rich, deep fruit flavour that’s perfect for cr...
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Panga Fish: The Famous Jamaican Grey Angelfish (Pot Cover)

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Finally caught a 4lb Panga! Look at that gummy skin, ready for the Sunday pot What Is Pot Cover Fish (Panga)? The Grey Angelfish, locally known in Jamaica as Panga or Pot Cover, is a highly sought-after fish prized for its gummy, firm flesh and distinctive flavor. While internationally it is called the Grey Angelfish, in Jamaica it is considered special and often kept by fishermen for personal use, making it hard to find in markets. Unlike traditional “dinner fish” such as snapper or jack, Panga is not regarded as a prestige fish, though it is still expensive at $1,200 per pound and valued for its freshness and texture. How to Prepare and Cook Pot Cover Fish Watch video below how to prepare and cook Pot cover fish Why Jamaicans Call Panga “Gummy” The fish is associated with aphrodisiac qualities due to its gummy flesh, a belief common among Jamaican men. In Jamaica, the term "gummy" is the ultimate compliment for fish like this. What “Gummy” Real...
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