Caymanian Spiced Mojama

Ingredients

In this adaptation, the traditional Spanish Mojama is infused with the vibrant flavors of Caymanian cuisine. The addition of local spices like allspice, thyme, and scotch bonnet peppers gives the dish a distinct Caribbean twist, adding a delightful heat and depth of flavor to the cured fish. We alse have the original recipe for Mojama, so you can check it out.

• 500g (1.1 lb) fresh tuna steaks 500g (1.1 lb) fresh tuna steaks
• 2 tablespoons sea salt 2 tablespoons sea salt
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon ground allspice 1 tablespoon ground allspice
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 scotch bonnet pepper, finely chopped 1 scotch bonnet pepper, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 32g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Rinse the tuna steaks under cold water and pat them dry with paper towels.
2. 2.
   In a small bowl, combine the sea salt, brown sugar, allspice, thyme, black pepper, paprika, cayenne pepper, scotch bonnet pepper, garlic, and olive oil to make a marinade.
3. 3.
   Rub the marinade all over the tuna steaks, ensuring they are evenly coated.
4. 4.
   Place the tuna steaks in a shallow dish and cover with plastic wrap. Refrigerate for at least 24 hours to allow the flavors to develop.
5. 5.
   After marinating, remove the tuna steaks from the refrigerator and rinse off the excess marinade.
6. 6.
   Pat the tuna steaks dry with paper towels and hang them in a cool, dry place to air-dry for 2-3 days, or until they become firm and slightly chewy.
7. 7.
   Once dried, thinly slice the mojama and serve as an appetizer or in salads.

Treat your ingredients with care...

• Tuna steaks — Ensure that the tuna steaks are fresh and of high quality for the best flavor and texture in the final dish. Look for firm, deep-red flesh.

Tips & Tricks

• For a milder heat, remove the seeds and membranes from the scotch bonnet pepper before adding it to the marinade.
• Adjust the amount of cayenne pepper according to your spice preference.
• Ensure the tuna steaks are completely dry before air-drying to prevent spoilage.
• Store the dried mojama in an airtight container in a cool, dry place for up to 2 weeks.

Serving advice

Serve the Caymanian Spiced Mojama as an appetizer, accompanied by slices of fresh lime and crusty bread. It can also be enjoyed in salads, adding a burst of flavor and texture.

Presentation advice

Arrange the thinly sliced mojama on a platter, garnished with fresh herbs like cilantro or parsley. Drizzle with a touch of olive oil for an elegant presentation.