Solomon Gundy
Walkerswood Solomon Gundy smoked herring paste
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| Origin | |
|---|---|
| Place of origin | Jamaica |
| Details | |
| Type | Pâté |
| Main ingredient(s) | Smoked fish (usually red herring, or mackerel or shad), chili peppers |
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In Jamaican cuisine, Solomon Gundy is a pickled (with salt) fish pâté usually served with crackers as an appetizer. In Nova Scotia, the same term is used to refer to pickled herring and onion.
The Jamaican pâté is made with smoked red herring (although other fish such as mackerel and shad are also sometimes used[1]) and is minced and spiced with chili peppers and seasonings.[2] The dish appears on the menus of Jamaican restaurants and resorts.[3] It is also sold as a packaged food for export.[4]
Just plain pickled herring and onion is referred to as Solomon Gundy in Nova Scotia. Here is one local manufacturer's rendition [5]
The term may come from the British word salmagundi, used to refer to a salad of many different ingredients. That 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).[6]
The name Solomon Gundy is also a deprecated spelling of Solomon Grundy, an English nursery rhyme. Any connection to the food spread or pickling is unclear, but the poetic rhyme was popular with schoolchildren in Jamaica.[1]
Contents
See also
References
- ↑ 1.0 1.1 Solomon-a-Gundy Jamaican recipes
- ↑ Keisha Shakespeare-Blackmore On tour with Walkerswood August 3, 2006, Jamaica Gleaner
- ↑ Barbara Ramsay Orr, A cook's tour of Jamaica; Island's rich blend of cultures makes dining a veritable feast for the tastebuds, Oct. 22, 2005 page G.10 The Record (Kitchener, Ont.)
- ↑ Matthew J. Rosenberg Jamaican Jerk Sauce a Tasty Treasure; Walkerswood Food Company is a Success Story in a Lean Economy, Exporting Jamaican Food May 28, 2000, page: H.1 [METRO Edition] Orlando Sentinel/Associated Press
- ↑ Photo on flickr.com
- ↑ The World In Your Grocery Cart, August 5, 2004, Miami Herald
Sources
- The food of Jamaica: authentic recipes from the jewel of the Caribbean. John DeMers, Eduardo Fuss. Tuttle Publishing, 1998. ISBN 962-593-401-4, ISBN 978-962-593-401-3 Pg 123
