Photo by Carlington Wilmot
Winter 2007, JamaicanEats magazine
A popular Jamaican spread (French and English origins) for crackers, Solomon Gundy is made with smoked red herring, vinegar, Scotch bonnet pepper and other herbs and spices. Besides being a popular island spread, Solomon Gundy is also an old English nursery rhyme which was used to teach children the days of the weeks:
Born on a Monday,
Christened on Tuesday,|
Married on Wednesday,
Took ill on Thursday,
Grew worse on Friday,
Died on Saturday,
Buried on Sunday.
That was the end of Solomon Grundy.
- 1 pound/450 g smoked herring
- ½ cup vinegar
- 1 large onion, chopped
- 1 scotch bonnet pepper (deseeded) or other hot pepper
- 1 stalk escallion
- ½ teaspoon thyme
- 4 tablespoons vegetable oil
- 1 teaspoon sugar
- Boil smoked herring for about 15 minutes to remove some of the salt. Or soak in cold water for an hour.
- Discard the water, remove bones from the herring, flake the flesh and set aside.
- Warm the vinegar and sugar on a low fire, stirring occasionally to dissolve the sugar. Do not allow it to boil.
- Puree onion, oil, peppers, escallion, and thyme for about a minute.
- Add the fish and vinegar solution to the seasoning and puree for another minute.
Variations: Add pickled oysters or anchovies to the mix.
-By Grace Kitchens (Grace Kennedy Foods)
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