Have you ever heard of Jamaican fish tea? No, it’s not your typical afternoon brew. This spicy soup is a Jamaican staple, and I’m happy to share it with you!

Camona, who lives in Jamaica, introduced me to this hearty soup. She grew up with fish tea as her go-to remedy when feeling under the weather. It’s like the Jamaican version of chicken noodle soup, but with a spicy kick from scotch bonnet peppers that “burns out” any sickness. Camona makes it now on rainy days or whenever she craves a taste of home.

The recipe calls for a lot of ingredients, but it’s really easy to make. You basically toss everything into a big pot: a whole fish (any firm, white fish will do), pumpkin, yellow yam, chayote, okra, carrots, onions, spices, and of course, scotch bonnet peppers. Let it simmer, and you’ll have a fragrant, flavorful soup.

I was a bit intimidated by the whole fish at first, but it was surprisingly easy to handle. The most exciting part was discovering new ingredients like chayote, which looks a bit like a pear and tastes like a cross between a pear and cucumber. It added a unique crunch to the soup!

The end result was a rich and complex broth, with a hint of sweetness from the pumpkin and yam. The fish was tender and flaky, and the veggies added a delightful texture. The scotch bonnet peppers gave it a fiery kick.

If you want to try something new, give Jamaican fish tea a shot. It’s got all those Jamaican flavors packed into one bowl. Some people even say it can help when you have a cold. Either way, it’s a different kind of dish that’s worth checking out.