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Dunn’s River Cornmeal Fine Polenta
Description
Mention cornmeal in Jamaica and someone will reply with ‘dumpling’. The Jamaican cornmeal dumpling isn’t the fluffy white dumpling served in British stews, nor the Eastern European filled dumpling, instead the rich yellow cornmeal polenta — coarse or fine depending on taste — is mixed into a dough with flour and water, and then cooked. Either deep fry, to make the golden dumpling served with Jamaica’s national dish ackee and salt fish, or add to a clear soup and simmer until cooked.
Fine polenta is used around the world, and Dunn’s River include two recipes on the back of the pack for classic American chilli corn bread, and cooked polenta with parmesan and butter.
Ingredients: Maize. May contain traces of gluten.
Quick Comparison
| Settings | Dunn's River Cornmeal Fine Polenta remove | Kampot Black Pepper 330g remove | Walkerswood Fire Stick Pepper Sauce remove | Walkerswood Jamaican Scotch Bonnet Pepper Sauce remove | Creamed Coconut remove | Jamaican Jerk Seasoning remove |
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| Price | 3.13€ | 24.38€ | 1.88€ | 3.13€ | 1.69€ | 4.38€ |
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| Content | Mention cornmeal in Jamaica and someone will reply with ‘dumpling’. The Jamaican cornmeal dumpling isn’t the fluffy white dumpling served in British stews, nor the Eastern European filled dumpling, instead the rich yellow cornmeal polenta — coarse or fine depending on taste — is mixed into a dough with flour and water, and then cooked. Either deep fry, to make the golden dumpling served with Jamaica’s national dish ackee and salt fish, or add to a clear soup and simmer until cooked. Fine polenta is used around the world, and Dunn’s River include two recipes on the back of the pack for classic American chilli corn bread, and cooked polenta with parmesan and butter. Ingredients: Maize. May contain traces of gluten. | Kampot black pepper is known for its green and fresh aromas – with a hint of lime blossom – making it a great pepper for seasoning seafood. While heavier black peppers can overwhelm, the delicate, cold-spiciness make this a great seasoning, most famously used for Kampot Crab. Kampot black peppercorns come from the Southern Cambodian province of Kampot and are widely considered to be one of the best black peppers in the world. They have recently been awarded a geographical indication (GI) status as acknowledgement of the quality pepper grown between the Dâmrei Mountains and Cambodian coastline since the 13th century.The peppercorns are picked when green and ripe, and dried in the sun until black and wrinkled with fully-developed aromas. Much like wine and oil, the flavour of Kampot pepper is affected by ‘terroir’, meaning that they are complimented by other regional foods. Try using the Kampot pepper in Kampot pepper crab, lok lak beef strips, or in stir fries. | Walkerswood 'plenty hot' Jamaican fire stick pepper sauce is made from local Caribbean hot peppers in a small factory in the rural hills of Jamaica. Fire up your food with a dash - enjoy with oysters, grilled prawns or a bloody mary. As they say "Once you've had a flame in your heart it is easy to rekindle. This sauce should warm up all kinds of things..." Ingredients: Hot peppers 42%, vinegar, water, brown sugar, salt, modified corn starch, xanthan gum, ascorbic acid (antioxidant), garlic powder, onion powder, potassium sorbate (preservative) | This hot yet distinctly flavoured Jamaican scotch bonnet pepper sauce has become a staple in Jamaican cuisine. Jamaican scotch bonnet pepper sauce is a no nonsense store cupboard essential which can be used (sparingly) with soups, stews and rice dishes, or simply in an egg or bacon sandwich to spice things up. Walkerswood sauces are renowned for striking the right balance between heat and flavour. Scotch bonnet peppers rank 100,000–350,000 units on the Scoville Scale of chilli heat. Ingredients: water, scotch bonnet peppers, vinegar, modified corn starch, salt, citric acid, scallions, onions, garlic powder, preservative: potassium sorbate, thyme | Creamed coconut or coconut cream is highly concentrated coconut in a firm block. Coconut cream makes the perfect storecupboard ingredient - just cut off a small piece, and dilute in water to make just the amount of coconut milk you need. Then put back in the cupboard for next time. To make coconut milk for cooking, dissolve 50g creamed coconut in 150ml of water. This pack will make 800g of coconut milk. Ingredients:Coconut, preservative (sulphur dioxide) | Jamaican jerk seasoning is a spice rub which adds a Jamaican kick to chicken, lamb, pork, fish and vegetable dishes. This hot and spicy rub is packed full of scotch bonnet peppers and an authentic blend of spices. Simply rub a small amount of this Jamaican jerk seasoning into meat or fish - for best results marinate overnight to allow the meat to absorb the spicy flavor and then cook on your barbeque or in your oven. Jerk cooking is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English. Ingredients: scallions, scotch bonnet peppers, salt, black pepper, allspice, nutmeg, citric acid, cane sugar, thyme. |
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