Menu: Breakfast in Jamaica

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-jamaican-breakfast-menu-full.jpg

jamaican-breakfast-menu-full

The Menu

More About This Menu

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-107-SAV142-IslandFlavors04-400×600.jpg — Chayote, which Jamaicans call chocho, is an equally common breakfast ingredient. The mild-flavored, pear-shape squash is chopped up for soups and sauteed with saltfish; Rasta chef Yvonne Peters-Hope uses it as a key ingredient in her vegetable run-up. Back to Good Morning Jamaica » Todd Coleman

Ackee, Jamaica’s national fruit, is the highlight of this hearty sauté. Landon Nordeman

LANDON NORDEMAN

Menu: Breakfast in Jamaica

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-jamaican-breakfast-menu-full.jpg

jamaican-breakfast-menu-full

The Menu

More About This Menu

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-107-SAV142-IslandFlavors04-400×600.jpg — Chayote, which Jamaicans call chocho, is an equally common breakfast ingredient. The mild-flavored, pear-shape squash is chopped up for soups and sauteed with saltfish; Rasta chef Yvonne Peters-Hope uses it as a key ingredient in her vegetable run-up. Back to Good Morning Jamaica » Todd Coleman

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