Jamaican Fish Tea

Origin: Jamaica. A light, peppery fish broth made from small whole fish (often simmered whole, bones and all, then strained or left chunky) with green banana, yam, and Scotch bonnet, traditionally valued as a restorative, virility-associated soup.

Flavor Profile: Peppery and savory with a clean fish flavor, lighter than most other Caribbean fish-based soups.

Culinary Uses: Served as a standalone restorative soup, often at gatherings and parties where it carries a specific cultural association with vitality.

Regional Variations: Some versions add coconut milk for richness, moving it closer to a chowder; purist versions remain a clear, peppery broth.

Storage: Refrigerate 1–2 days given the fish content; best enjoyed fresh.

Notes: Contains fish — flag for allergen purposes.