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Solomon Gundy

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Jamaican spiced pickled herring pâté Not to be confused with Salmagundi or Solomon Grundy.For the Nova Scotian dish, see pickled herring.For the ska song, see Solomon Gundie.

Solomon Gundy
Jamaican Solomon Gundy— smoked herring pâté, typically eaten with crackers.
TypePâté
Place of originJamaica
Main ingredientsSmoked fish (usually red herring) and chili peppers.


Solomon Gundy is a spicy Jamaican pickled (salted) fish pâté, usually served with crackers as an appetizer or hors d’oeuvre.

Etymology

Solomon Gundy may have been derived from the British word "salmagundi", used to refer to a salad of many different ingredients. The term is originally from the French word "salmigondis", which refers to a disparate assembly of things, ideas, or people forming an incoherent whole (a hodgepodge).

Preparation

The pâté is usually made with smoked and salted red herring, but other fish such as mackerel and shad are used sometimes. The fish is soaked or boiled in water to remove excess salt, and then deboned, minced or puréed until smooth. It is made with native scotch bonnet peppers and allspice, onion, scallion, vinegar, sugar and other herbs or seasonings. It is typically served with crackers or bread, but may be served with tostones.

The dish appears on the menus of Jamaican restaurants and resorts, but is commonly sold and consumed as a snack at Jamaican bars. Solomon gundy is also sold as a packaged food for export.

See also

References

  1. "The World In Your Grocery Cart". Miami Herald. 5 August 2004.
  2. "Solomon-a-Gundy". Jamaican-recipes.com.
  3. Shakespeare-Blackmore, Keisha (3 August 2006). "On tour with Walkerswood". Jamaica Gleaner. Archived from the original on 4 April 2010.
  4. Orr, Barbara Ramsay (22 October 2005). "A cook's tour of Jamaica; Island's rich blend of cultures makes dining a veritable feast for the tastebuds". The Record. Kitchener, ON. p. G10.
  5. Rosenberg, Matthew J. (28 May 2000). "Jamaican Firm Thrives by Selling Local Flavor". Los Angeles Times. Associated Press.

Sources

  • DeMers, John; Fuss, Eduardo (1998). The food of Jamaica: authentic recipes from the jewel of the Caribbean. Tuttle Publishing. p. 123. ISBN 962-593-401-4.

External links


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