Caribbean Food Week 2016

caribbean food week feature

A SPECIAL WEEKLY GLEANER FEATURE

Get ready for Caribbean Food Week 2016 HE COUNTDOWN is on to a feast of Caribbean food, drink, fashion and music at Windrush Square, in the heart of Brixton, south London on Friday and Saturday, August 26 and 27 from 11.00am until 7.00pm.

Visitors to the two-day Caribbean Food Week Festival will enjoy a fun-filled mix of cookery demonstrations, Caribbean street food stalls and vendors, live music and an authentic Caribbean market.

Two of the UK’s best known Caribbean chefs, Hasan Defour and Brixton-based Solomon Smith, will each be conducting five live cookery demonstrations and joining visitors afterwards to share handy hints about how to make great-tasting Caribbean food at home.

And one lucky person will win a seven night holiday for two in St Lucia, including flights and transfers, courtesy of a free prize draw by one of the festival exhibitors, SN Travel.

Visitors will also be able to enjoy delicious food provided by seven Caribbean cuisine specialists, discover the delights of holidaying in the Caribbean, unearth some of the Caribbean’s finest writers and those with an eye for Caribbean fashion won’t be disappointed either.

And to add even more Caribbean sunshine, authentic steel pan musicians will be on site to provide a true Caribbean soundtrack to the two-day festival.

“We’re looking forward to a fantastic event. As the UK’s No.1 name in Caribbean food and drink, we want as many people as possible to join us and enjoy the true taste of the Caribbean,” said event organiser Nyree Chambers, head of marketing at Grace Foods UK. “The event has something for everyone. Admission is free, we’re giving away money-off, in-store coupons for Grace/Dunn’s River products and, quite simply, we’re inviting people to come along and have a great time!”

Here are some of the exhibitors who will be taking part:

London locations and festivals such as Field Day Festival and the Lambeth Country Show. Nanny Outars cuisine takes influence from several different sources, most notably the Caribbean and India, meaning that unique flavours are always guaranteed.

Facebook: www.facebook.com/ nannyoutars

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Jewel Isle Jewel Isle will be promoting their unique and delicious Rum Punch in three exotic flavours; Tropical, LemonLime and Pineapple-Ginger,

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Ital Fresh Showcasing their Caribbean inspired, vegan street food will be Ital

Fresh. Run by partners Poppy & Dan, Ital Fresh works to represent the beautiful fruit and vegetables of the Caribbean as a change from the norm of jerk chicken and barbecued meats.

Following the principles of living prescribed by the Rastafari culture, everything Ital Fresh rustles up will be entirely plant based, grown from the earth and free from any meat, dairy or fish, with the aim of connecting people to nature.

Having been covered by

a number of vegan food blogs, the BBC, and as a favourite of reggae band The Wailers, their next exciting venture will see them catering for reggae royalty: Julian Marley.

Poppy said: “I definitely have an affinity with this culture and my partner Dan has grown up with it.

We have travelled around Jamaica and I just loved the honesty and flavours of the food, I wanted to bring it home and add my own spin on it.”

Website: www.facebook.com/

Poppy and Dan of Ital Fresh capturing the traditional Caribbean drinking experience right here in the UK. Made using an authentic Jamaican family recipe perfected over decades, Jewel Island Rum Punch gave MD Anita Witters the opportunity to share her late father’s legacy with the rest of the world. Developing her own twist on the original tropical flavour has secured Anita fantastic accreditations, such as the Silver Award for British Female Innovator.

Anita can’t wait to share her refreshing Rum Punch cocktails with the revellers in Brixton. Anita says: “This unique rum punch will make any event extra special, whether it’s a wedding, birthday or just given as a gift.”

Website: www.jewelisle rumpunch.co.uk/

Nanny Outars London street food vendor Nanny Outars will be offering deliciously fresh rotis on the day, filled with authentic Guyanese-inspired ingredients.

Inspired by Nanny Outar herself, one of 13 siblings born in Guyana and known as the cook of the family, grandson Chris Hogan has taken her culture, recipes and personality to create a legacy that warms the hearts and stomachs of food lovers all over the UK. Since 2014, Nanny Outars have run successful weekly street food concepts at two busy AUGUST 18-24, 2016 • I

caribbean food week feature

A SPECIAL WEEKLY GLEANER FEATURE

Hush and Juice in time for summer

DAVE RODNEY PHOTO Chef Alton Henry’s Grace Grilled Jerk Rub Salmon served with organic greens and grilled market vegetables

A NEW Caribbean fruit drink range has been launched in the UK just in time for the hot days of summer. Hush and Juice are 100% organic and come in a variety of flavours including Cucumber and Ginger, Sorrell and Ginger, Carrot and Lime and a very popular Powah Punch.

Hush and Juiceis a small family company, which specialise in organic, no sugar or preservatives for their juices. The CEO of the company is Sherenia Grant who said it was an idea which started from a simple conversation.

She revealed: “Our journey started with me been asked to supply drinks for my friend’s restaurant as he was aware I regularly made fruit juices for myself and family. I did so in Evian bottles and they sold like hot bread.

“Eventually after praying about this venture everything started falling into place. I was introduced to a designer who basically did everything possible to ensure my brand was professional and eyecatching, all I needed to do was to perfect my fruit juices.

“Although it has been a turbulent journey God is indeed faithful. I came up against a variation of obstacles since I have started from financial setbacks, a broken ankle, staff stealing from me and friends turning on me. My grandmother would always say “if you want good, your nose haffi run”.

“I am super grateful to God for sending aid when I needed it most. My aspirations for Hush and Juice are simply to become a brand that is recognised worldwide for great quality, organic produced and tantalising punches. We intend to extend our line of juices, however, I will never despise humble beginnings.”

The company retails from 185 Park Lane, London N17 0JN or can be contacted on 0203 556 1044.

Email: hushandjuice@gmail.com

A Midsummer night’s meal – Grace Grilled Jerk Rub Salmon – Dave Rodney

Gleaner Writer T’S MIDSUMMER and the grills are fired up all over Jamaica and across the Diaspora with folks who are hosting or attending barbecues, poolside parties, family gatherings, backyard sessions and picnics in parks. Not to mention the numerous jerk festivals, roadside jerk trucks and popup jerk restaurants in every nook and cranny.

Authentic Jamaican jerk seasonings continue to be an essential companion for cooks and chefs.

This week we feature a recipe, Grace Grilled Jerk Rub Salmon, that comes from cutting edge Jamaicanborn New York/ New Jersey chef Alton Henry who has made several television

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appearances in New York preparing nouvelle Caribbean cuisine.

This healthy dish is quick, easy and delicious. Chef Henry said the magic of making this dish work so wonderfully on the grill is that salmon cooks quickly, and the Grace Jamaican Jerk Rub already has all the seasonings and spices required.

So the only other ingredient needed for this mouthwatering dish is a little olive oil. And to keep it altogether healthy, the jerk rub salmon can be served on a bed of grilled market veggies and organic greens, or with your favourite sides.

The sizzling Grace Jamaican Jerk Rub brings a new and exciting flavour to this salmon dish.

Serves:: 2

INGREDIENTS 1 lb Wild Caught Salmon Filet 1 tbsp olive oil 3 tbsp Grace Jerk Rub/ Seasoning

PROCESS Rinse salmon under water and pat dry with a paper towel.

Cut salmon into 2‹8 oz. portions, and place in a large bowl. Rub the Grace Jamaican Jerk Rub over the cuts, and make sure the salmon is evenly coated.

Marinate salmon for 5-10 minutes prior to grilling.

Preheat grill to 400¡ F. Place salmon on grill, skin side down first, and grill for 4 minutes per side, flipping once.

Serve over a melange of organic greens and grilled vegetables. Enjoy!

What’s your view? Let us hear from you. Email: theweeklygleaner@gleaneruk.com II • AUGUST 18-24, 2016

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Get a unique taste of relaxing island life at Holiday Inn London – Kensington Forum by making your reservation to experience our authentic Caribbean-themed event.

We invite you to sit back and enjoy a fantastic evening with us that involves: Live entertainment, music and delicious Caribbean cuisine.

To book call us directly on 0207 341 3099 or email

caribbeanexperience@hikensington.co.uk GENERAL INFORMATION

£39.50

Time: 19:30–01.00 | Price: From per person No children under 12 | Dress Code: Smart casual, NO jeans and trainers

CELEBRATE YOUR NEXT CHRISTMAS WITH US… With a selection of dates available throughout the festive season, why not book your office Christmas party or family get together with us and enjoy the incredible atmosphere of our Caribbean party nights.

Price: From

£37.00 per person

To book your event, contact us on 0207 341 3099 or email meetings@hikensington.co.uk on

97 Cromwell Road, London, SW7 4DN | www.hikensingtonforumhotel.co.uk | London ndon – Kensington Forum

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AUGUST 18-24, 2016 • III

caribbean food week feature

A SPECIAL WEEKLY GLEANER FEATURE

Delicious crab and curry in St Elizabeth WO AND a half miles of green lush bamboo is enough to amaze anyone who passes through Holland Bamboo, St Elizabeth. But for T h e Gleaner’s Online Brand Manager Terri-Karelle Reid, a quaint rustic building between the bamboos caught her eyes.

As she stepped inside the unassuming structure, she was met with bright smiles and cheerful ‘howdys’ from restaurant owner Elenore Blake and her daughter, Tracey-Ann Hazel. Feeling right at home, she launched into a hearty conversation enquiring about the business.

Blake explained that she has been operating for some 25 years, and business was doing well. It all began when some men from the community bought her pots and

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A heathly plate of roti, curried chicken, rice and peas and a serving of vegetables.

pans and asked that she start a restaurant. She gladly accepted the offer and has been cooking ever since.

When asked why she does so well, she explained that it was her herbs, spices and just the care with which she prepares her food.

Hazel explained that even with the amount of customers that pass through daily, her mother husks, grates and juices her own coconut milk to cook her rice and peas.

“Not even blender I don’t use. I get a better taste from it,” echoed Blake.

Speaking about food made Terri very anxious, so she hastily ordered curried chicken and rice and peas with roti.

In a matter of minutes,

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Blake emerged from the kitchen with the meal.

“Is this a large? ‘cause I don’t eat anything small,” Terri said.

Blake assured her that it was indeed a large and she dug in. She enjoyed the perfectly done curried chicken and homestyle-cooked rice and peas immensely, but her favourite was the fluffy, freshly baked roti. She explained and demonstrated that one should not cut their roti. To thoroughly enjoy it, you have to tear it and use it to ‘sap’ (sop) up the gravy. Blake and Hazel laughed; they knew they now had another frequent customer.

It would be fair to assume that it was now time to head back home, but Terri still had that look.

RIVER STOP She then explained that she heard of another little spot in the Breadbasket parish that she wanted to visit. Perched on the bank of the Black River is Sister Lou’s River Stop.

Terri fell in love with Sister Lou who told her that she could prepare crab for her anyway she wanted it.

No longer than 10 seconds in, she ordered a second serving of crab as it was simply delicious.

Holland d Bamboo Restaurant Holland d Bamboo o Avenue; Tell 507-3236 Sisterr Lou’ss Riverr Spot Borderr o f Cattaboo o & Saltspring Tel:: (876)) 386-6680

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