One of the best things about travelling for me, is getting to try local foods. Almost every trip we go on adds a new recipe (or at least the foundation of a recipe) to our list of everyday staple meals at home.
It’s brilliant to find a simple grass-roots dish that you can take home as a souvenir of your travels. Some of my personal favourites that we’ve collected include Mofongo from Puerto Rico, Pastel de Choclo from Chile and Bauernfrühstück from Germany.
And then there’s the flip side… when I’ve got to try an old favourite in the place it was invented. Most of the time this has happened in a restaurant, like at Pizza Uno, Chicago, the original home of deep-dish pizza. But that’s not always been the case.
I love the Jerk style of cooking. That combination of flavours and spiciness… mmmmm! I’d known Jerk came from Jamaica before we visited, of course. But I had no idea it was today centred in the tiny village of Boston Bay, at the Boston Bay Jerk Center.
It came as an even bigger surprise to discover everything being prepared over open pits at the side of the road, the heat and smoke kept in by sheets of corrugated metal! I can just imagine over-the-top North American or European Hygiene Inspectors having all sorts of objections, but I thought it was just perfect.
The smell alone was incredible…
And the Taste!
If you’re the sort of person that loves experiencing something out of the ordinary on your travels, why not sign up and follow my continuing Journeys here at Jaspa’s Journal (on WordPress or Bloglovin’), or through my website, Facebook, Twitter, Instagram and Tumblr?
And if that’s not enough for you, the first three Jaspa’s Journey novels will soon be available to enjoy, both as ebooks and in paperback! Perfect for Kids 8 – 80!