Having spent all week working myself up into a gluttonous frenzy, I made the trek last Sunday out to The Islands (803 Washington, nr Eastern Parkway). 95 degree heat was not going to deter me from jerk chicken. Even in the face of record high temperatures, Kiran and Ian and I were going to have our Jamaican picnic in Prospect Park. Somehow managing to avoid heatstroke on the walk over to the restaurant, we were a bit put out to hear that despite being open from noon onwards every day there would be no food ready for at least an hour (this was about 2.30). Weary and ravenous, we went next door to Key Food for avocados then went back to Ian’s to make guacamole and watch PBS.
After an hour or so had passed, we peeled ourselves off of the furniture and trekked back to see what was happening at The Islands. Food was cooking and things seemed to be in full swing, so we waited our turn in the tiny space in front of the counter and gave our orders: jerk chicken, chicken curry, goat curry, and a roti. While our meals were being prepared, one of the owners gave us glasses of rum punch on the house. The fumes coming off of it made my eyes burn before I even took a sip, and within half a glass we were all stumbling around giggling like Curious George after his ether binge. Damn.
Somewhat dazed, we hauled our bags over to Prospect Park and plunked down near one of the playing fields to eat. Except we couldn’t eat. Not really. The combination of the intense heat, the intensely sweet and alcoholic punch, and the intensely tasty and large bowl of guac we’d had while waiting meant that tucking into steaming containers of rich, heavy food was suddenly quite unappealing. Damn!
Eventually, Ian managed some of his goat curry and I had a few bites of my jerk chicken. Later that night, I ate the rest. What can I say? It was fabulous. The spicing was perfect, very hot yet not coarsely so, and combined well with the coconut-spiked rice and peas. Buttery steamed mixed veg (cabbage, peas, carrots) rounded out the meal. Next time I’m going to call ahead for green banana and for the mysterious reggae mussels – apparently mussels in a herring-based sauce (!) – and I’d like to try the spinach and the codfish rotis. I’d also like to just hang out with the women who run the place, because they’re fantastic.
LP’s Really Good Guac:
4-5 large avocados, peeled and chopped
3/4 cup chopped white onion
1 cup chopped cilantro (or to taste)
4 garlic cloves, finely chopped
4 limes
salt, black pepper, ground red pepper
Mix the first four ingredients together in a bowl, but don’t smoosh the avocados too much. Squeeze limes over and add the seaonings to taste. That’s it. Remember – no tomatoes!!
Yum Hotpot 