BERMA'S KITCHEN: Solomon Gundy

[difficulty level 3]
From S. McFarlane, New York
(pronounced “sol-u-mun-a-gun-di”)

Solomon Gundy is a traditional Jamaican appetizer that is a greater starter for your social gatherings. Blended peppers and seasonings make up this tasty fish paste that you and your guests will love.

Ingredients

Check you local West Indian stores for these ingredients. Yields enough paste for 1 8oz jar. Store in the refrigerator.

- 1 lb Red Herring
- 3ozs. Onion
- 1 Seedless Scotch Bonnet Pepper
- 1 tablespoon Vinegar
- 1 tablespoon Corn Oil
- 2 tablespoons Mango Chutney
- I/4 cup Appleton or Bacardi White Rum

Preparation

Place the red herring in a bowl and pour the white rum over it. Broil in the oven for 10 minutes on each side. Once the red herring is brown and tender, let it cool for 10 minutes. Remove bones, head and tail and chop into fine, small pieces for blending.

Place the boned herring pieces in a blender and add the onion, scotch bonnet pepper, oil, mango chutney and vinegar. Grind in the blender until it becomes a thick paste.

Serve on water crackers, toast, or include in salsa dip for a smoky fish taste. Drink suggestion: Rum & Coke with a twist of lime!

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