Jamaican Solomon Gundy
This is the spicy Jamaican fish paste. For the Atlantic pickled herring with the same name, please see Pickled Herring
Where to get Jamaican Solomon Gundy
2009 Jan 26
my mom used to make it when we lived near Mo'Bay
here's her recipe:
1 lb. Smoked Herring
½ doz. Allspice berries
½ cup white Vinegar
1 Large Onion (chopped)
1 Scotch Bonnet Pepper
1 Stalk Scallion
½ tsp. dried Thyme
4 tbsp. Oil
1 tsp. Sugar
Bring water to boil and then add the smoked herring to the water. This process will remove some of the salt from the fish. Allow the fish to boil for about 15 minutes.
Discard the water.
Warm the vinegar with the pimento balls and sugar on a low fire and stir occasionally to help the sugar dissolve. Do not boil the vinegar.
In the meantime, remove the bones from the smoked herring. You may not get to remove all the bones but do as many as you can.
Now add the chopped onion, oil, peppers, scallion, and thyme to the electric blender. Puree for 1 minute.
Make sure that the sugar is dissolved into the warm vinegar and then remove the pimento seeds.
Add the fish and vinegar solution to the rest of the ingredients already in the blender. Puree for another minute and your Solomon-a-Gundy should be ready by now.
It is your choice to make this “dry” or smooth by increasing or decreasing the puree time in the blender.
You can serve this with crackers, bread, or potato chips. A dip can also be made from this by adding mayonnaise or cream cheese
2009 Jan 26
this is the solomon gundy I used to get at Grace's on Bank near Nepean
finding it is hit or miss since they find it hard to keep in stock
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