10 Ingredients for Mastering Toni Tipton-Martin’s Jubilee Recipes — and Where to Buy Them
All February long, our Cookbook Club is whipping up delicious recipes from Toni Tipton-Martin’s Jubilee. Listed as one of the most important cookbooks of the decade, Jubilee is a rich treasury of African American culinary history packed with delicious, wholesome recipes plus lessons and techniques of the individuals who have shaped these dishes over time.
Of course, in order to master the recipes, you’ll want to make sure you have a few key spices and pantry staples on hand. Below, we’ve listed out some that Tipton-Martin mentions in her book, with brands that Kitchn recommends for each. All are available on Amazon, so pick up a few (plus the book, of course), then try whipping up a new recipe or two, and let us know how it goes! Share your comments in our Facebook group, or post a photo of your dish on Instagram, with a short review of the recipe in the caption, and use our #kitchncookbookclub hashtag to be featured on our Cookbook Club hub page.
1. Scotch Bonnet Peppers: Traditionally used in Caribbean cooking, Scotch bonnets are also famously called Bahama mamas or Jamaican hots. While they’re one of the hottest peppers out there (80,000 to 400,000 on the Scoville scale), they can be used whole, sliced, or chopped, and sure do pack a punch. A ton of recipes listed in Jubilee call for Scotch bonnets like the delicious Seafood Gumbo, Savannah Pickled Shrimp, or even Sticky Honey-Glazed Wings.
Buy: Fresh Scotch Bonnet Peppers, $15
2. Jamaican Curry Powder: Similar to Indian curry powder, the vibrant blend of spices adds depth and flavor to even the most simple recipes. Tipton-Martin sprinkles a teaspoon or two to savory Curried Meat Pies as well as a hearty Broccoli and Cauliflower Salad.
Buy: Blue Mountain Country Jamaican Curry Powder, $25
3. Creole Mustard: Think of it as regular mustard with a kick of hot sauce and Worcestershire sauce for that extra heat. Use it for salads, sandwiches, marinade for meats, or take a cue from Tipton-Martin and add it to a Remoulade Sauce to pair with codfish balls.
Buy: Zatarains Creole Mustard 12 Oz Squeeze (2-Pack), $11
5. Hickory Liquid Smoke: So what if you don’t have access to a grill or smoker? Just add a few drops of liquid smoke to your marinade to nail that smoky, woody flavor when prepping meats, fish, beans, roasted nuts, specialty cocktails, or marinades like Baste and Cola Marinade.
Buy: Stubb’s Liquid Hickory Smoke, $6
6. Dried Marjoram: Often mistaken for oregano, marjoram is a delicate herb with a sweet, floral, lightly spiced fragrance. It can be found fresh or dried and is commonly used in salad dressings, marinades, and sauces. Because it has a light, subtle flavor, it’s best added toward the final steps of cooking.
Buy: The Spice Hunter Marjoram, Organic, $6
7. Ro-Tel Diced Tomatoes and Green Chiles: The Southern favorite is a blend of diced tomatoes and fire-roasted green chilies, so it has all the juicy sweetness you’ll find in regular canned tomatoes but with the bonus of bold, smoky spice. Basically, it has the potential to jazz up a whole lot of meals and is an essential for making the String Beans a la Creole from Jubilee.
Buy: Ro-Tel Diced Tomatoes and Green Chiles (12-Pack), $35
9. Peanut Oil: Commonly used as a deep-frying oil, peanut oil has a light flavor and can be used without overpowering other ingredients.
Buy: Native Harvest Expeller Pressed Non GMO Peanut Oil, $12