flipFish Tea
Fish Tea
Why this dish? Fish tea — a clear broth of fish and roots, simmered for a long time — is considered in Jamaica a restorative, served to convalescents and before exertion. For Garvey, whose health was tried by prison and exile, this popular broth embodies the care that black communities gave to themselves.
Clear, powerful broth made from fish heads and trimmings with yam, green banana, escallion, thyme, and allspice. Light yet nourishing, it is comfort for days of fatigue.
When the body weakens, my friends, this is the broth you need. We let the fish heads sing over the fire with yam, green banana, and thyme, until we draw all the strength of sea and land into a single clear liquid. Our elders gave it to the sick and to men worn out by work, and I can tell you, I who have known walls and exile, such a broth lifts both body and courage.
- •Fresh fish heads and trimmings — a good amount (base, umami)
- •Yam and green banana — a few pieces (starch, body)
- •Cho-cho (christophine) — 1 (vegetable)
- •Thyme, escallion — as desired (aromatics)
- •Allspice berries — a few (signature)
- •Whole scotch bonnet pepper — 1 (flavor)
Fish Tea
Clear, powerful broth made from fish heads and trimmings with yam, green banana, escallion, thyme, and allspice. Light yet nourishing, it is comfort for days of fatigue.
Why this dish? Fish tea — a clear broth of fish and roots, simmered for a long time — is considered in Jamaica a restorative, served to convalescents and before exertion. For Garvey, whose health was tried by prison and exile, this popular broth embodies the care that black communities gave to themselves.
When the body weakens, my friends, this is the broth you need. We let the fish heads sing over the fire with yam, green banana, and thyme, until we draw all the strength of sea and land into a single clear liquid. Our elders gave it to the sick and to men worn out by work, and I can tell you, I who have known walls and exile, such a broth lifts both body and courage.
Ingredients (period version)
- Fresh fish heads and trimmings — a good amount (base, umami)
- Yam and green banana — a few pieces (starch, body)
- Cho-cho (christophine) — 1 (vegetable)
- Thyme, escallion — as desired (aromatics)
- Allspice berries — a few (signature)
- Whole scotch bonnet pepper — 1 (flavor)
Ingredients
- White fish heads/bones (or one whole gutted fish) — 600 g (base)
- Yam or potato — 300 g, large dice (body)
- Green plantain — 1, cut into chunks (starch)
- Chayote (christophine) — 1, quartered (vegetable)
- Escallion — 3 (aromatic)
- Fresh thyme — 4 sprigs (flavor)
- Garlic — 2 cloves (aromatic)
- Allspice berries — 5 (signature)
- Whole scotch bonnet pepper — 1 (intact) (flavor)
- Water and salt — 2 L / to taste (base)
Method
- Bring water to a boil with fish heads/bones, garlic, thyme, escallion, and allspice; skim.
- Simmer 25-30 min, then strain to obtain a clear broth (remove bones).
- Return broth to heat, add yam, plantain, and chayote; cook until tender.
- Add whole scotch bonnet at the end to perfume without heat, salt.
- Remove pepper, serve broth piping hot with vegetables.
How it was made : The parts of the fish too bony to serve alone — heads and tails — were used to extract a powerful base, a typical economy of folk kitchens. The broth was reputed to 'build the blood' and restore strength.
The contemporary twist : Served in a cup, like a sippable Caribbean consommé, with a few chayote dice and a chiffonade of escallion as garnish.
Marcus Garvey · Charactorium
