Turn up the heat with our chocolate Valentine’s feast
JamaicanEats Bringing a taste of the Caribbean to the world
HEART beats School breathes new life into Jamaican cuisine
Swoon over
this Red Velvet Cheesecake A gold-medal pie to drive you wild PLUS: Yummy
Easter Bun recipes
Pan Seared Snapper from HEART Runaway Bay Academy DEc. 2010 - mARcH 2011 VOL. 3 nO. 4 US$6.95 cAn$6.95 Uk £4.50 J$500
Mmm... Mmm M mm... JAMAICAN ME HUNGRY! mm
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Serving quali quality ty Jamaican products products to the community y for over thirty-two o years.
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editor’snote
Photo by Glace Lawrence
Turn up the heat with this issue of JamaicanEats The chill has set in for most people (in the northern hemisphere, anyway), but with warm thoughts, toasty recipes and sweet treats we hope this issue of JamaicanEats will help to take the bite out of the air. To begin, we have a festive dish from the late Norma Shirley, often called the the Grand Dame of Caribbean cuisine. Shirley suddenly passed away in early November, but we have one of her favourite holiday recipes provided by her friend Rosemary Parkinson. Then up and coming Toronto singers Keisha and Leisha Cameron, are getting nods for their soulful, jazzy sound, but the two paused just long enough to share memories of childhood Christmases when the aroma of their Jamaican grandmother’s curry chicken, oxtail and sorrel drink wafted through the air. The twins lament that their curry chicken dishes never quite make the grade so we’ve provided two curry chicken recipes — one with a a nutty crunch and the other with a tropical blast of mango from reader Jackie Fraser-Dunfield of Moncton, New Brunswick, Canada. Plus, we tell you why curry is good for you anyway, and throw in several other tasty curry recipes. Chef Nicholas Douglas sure knows how to turn up the heat with his sweet treats. Douglas, who is getting a reputation for scrumptious and lavishly decorated pastries, won a silver and four gold medals in the 2010 Jamaica Cultural Development Commission’s (JCDC) culinary competition. He’ll have you swooning over his Wildberry Pie, Nutty Banana Bread and melt-in-your mouth Coffee Rum and Raisin Red Velvet Cheesecake. Douglas also promises that his Chocolate Ravioli (Last Bite) will have your date eating out of your hand this Valentine’s. We keep the tasty treats coming with heartwarming Easter buns. From a sweet potato bun to more traditional buns, we’ve got the recipes to help you get ready for the upcoming Easter bun and cheese season. And we have not given up on our quest for the old-fashioned bulla. We got plenty of stories, but only one recipe (from an American, Jennifer Mullings) in our call for bulla recipes. Get Mullings’ recipe in the bulla section. These days the heart of Jamaican cuisine is beating even faster in the kitchens at HEART Academy in Runaway Bay, St. Ann. The school which for years has been preparing chefs and others for the culinary industry is adding sizzle to traditional fare. We’ve got recipes of several of their exciting menu items. Over in the UK, celebrities of Jamaican descent are firing up the palates of those around them with favourite family recipes. Olympians Linford Christie and Tessa Sanderson; entertainers Beverly Knight and LiamBailey; boxer Frank Bruno; and Levi Roots of Reggae Reggae sauce fame share some of their family recipes. We leave you with Ray Glend’s vegan Jamaican patty. The resident of Chicago swears by his patty, made (from crust to filling) without any animal products. People, he says, come back for more. And Vancouver reader Peter Simmons share the story of howhe took action through more natural eating to address his cancer diagnosis. So, as you can see, we’ve got hot food and comforting thoughts to warm your bones through the frigid winter months.
Grace Cameron
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ON THE MENU DECEMBER 2010 - MARCH 2011
JamaicanEats
savour You’ll b of this crum every tious Red p scrum heese cake c t. Velvet maican twis Ja with a e in DecRecip issue march
LETTERS TO THE EDITOR
YUMMY EASTER BUN
JamaicnanEats brings warm memories for readers, and an American reader tells how the magazine helped her to bridge the cultural divide living on the island.
Make your own Easter bun this year. From a sweet potato bun to regular yeast buns, we’ve got bun recipes for the Easter bun and cheese season.
FOR STARTERS
HEART BEATS
. Norma Shirley, often called the Grand Dame of Caribbean Cuisine, passed away in early November. We have one of Shirley’s favourite Christmas recipes, courtesy of her friend Rosemary Parkinson. . Jamaican entrepreneur Vincent HoSang, New York, is lauded for his work in the Caribbean community. . Our Holiday Memories: Christmas for us meant curry chicken, oxtail, and sorrel, say up and coming Toronto singers Keisha and Leisha Cameron, thanks to their Jamaican grandmother.
The HEART Academy in Runaway, St. Ann, Jamaica, is breathing new life into island cusisine. Under the guidance of Bill Moore and Chef Dennis McIntosh, the culinary program is adding scrumptous twists to traditional fare. Get their Coffe Rubbed Pork, Pan Seared Snapper on a bed of winter vegetbale ragout with roasted corn and tomato confit salsa, and other dishes on the HEART Academy menu.
CURRY FAVOUR
. A vegan patty — from the crust to the filling. . The hearty news of why oats is popular again. . Reader Peter Simmons tells how nutrition helped him to deal with a cancer diagnosis.
There are plenty of good reasons to curry up your dishes. Find out how curry boosts your memory and get our curry chicken, sweet potato curry, curry chicken wrap and other tasty curry recipes.
LOVING THE BULLA CAKE . We’re still on our quest to bite into an old-fashioned bulla. We’ve got a few bulla stories and one recipe. PLUS, we’re inviting you to be the judge.
SWOON OVER THESE SWEET TREATS . Chef Nicholas Douglas could cook a perfect pot of rice and peas by age 7, but it’s his pastry creations that have been reaping sweet rewards lately. Douglas shares a few of his award-winning recipes. His Wildberry Pie; Nutty Banana Bread; and a version of hisdivine Coffee, Rum & Raisin Red Velvet Cheesecake will have you devouring every last crumb.
HEALTHY EATS
HUNGRY FOR JAMAICA IN THE UK The weather outside may be frosty, but Jamaican celebrities based in the UK are making it toasty inside by sharing some of their favourite recipes. Get recipes from Olympians Linford Christie and Tessa Sanderson; entertainers Beverly Knight and Liam Bailey; boxer Frank Bruno; and Levi Roots of Reggae Reggae Sauce fame.
LAST BITE Ooh la la. Turn up the heat with this chocolate Valentine’s feast. Win hearts with Nicholas Douglas’ Chocolate Pasta and Ngozi Aleme’s to-die-for chocolate cake.
Cover photo by Noel Thompson
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yourletters
JamaicanEats brings warm thoughts As you may have seen on the news, London is drop dumplin' vex cold. And then what happen today? A ray of sunshine came through my door (JamaicanEats magazine). Big thanks to the team. Please let everyone know their efforts to run the magazine are truly thanked! I look forward so much to it because it brings me and my mum closer as she shares the stories of growing up and the food she ate. The saying is true not just for men but for everyone, food is a way to our hearts. Toni-Mae Broomes, London, England I absolutely love reading the magazine and find the articles interesting. As for the recipes, they are delicious and easy to follow. Keep up the good work. Having your magazine here in Canada brings me a little "Jamaican comfort" when I need it, especially in the winter. - Angie Ross, Oakville, Ontario August - november 2010
my JamaicanEats goes everywhere with me Now I have all these magazines... WONDERFUL! They go with me to the hairdresser and the doctor and, last week, to the car mechanic. (When you hang around they fix your car more quickly to get you out of their hair.) - Karlene Largie Photo by carlington Wilmot
Please keep your letters and e-mails coming Please e-mail us : info@jamaicaneats. com, sweetpotatopress@yahoo.com. Or write us @ Jamaican Eats magazine, P.O. box 1875, Kingston 8, Jamaica, W.i. Or visit us online, jamaicaneats.com and blog with us or join us on facebook or twitter.
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My husband and mother-in-law keep ‘stealing’ my magazines — and so I ‘ve decided that a home subscription was in order. We are looking forward to the gift of the magazines in December...it will be like Christmas. - Donna Edwards, Winnipeg, Canada
Passing on traditional Jamaican cooking The pictures are crisp, clear and do a great job of "taking me back home". (I'm a retired US Marine Journalist. I migrated to the US from Jamaica in 1972 about a week before my 12th birthday.) That is one of the biggest reasons I love the hard copy of the magazine. The photography is simply awesome. My mother is an excellent cook and if I do say so myself, so am I. I've been teaching my daughter to cook Jamaican food so the traditioncontinues. She loves is cornmeal porridge. She’ll eat it for breakfast, lunch and dinner and has mastered making it. My grandmother (Gertrude Jonas of Vineyard Town, Kingston) was an award-winning baker and cook in Jamaica up until her untimely death in 1991. My maternal greatgrandmother and grandmother were also excellent cooks. Whenever I visit my parents in New Jersey my mom knows that I want stew peas and rice. It's my favourite. - Jeanette Haynes, Havelock, North Carolina
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JamaicanEats much more than a collection of recipes I have heard it said that if you want to learn about a culture, look at what the country eats. This became true when I read “The Legend of the Patty” (JulyNovember 2009) and “Why we love the Jamaican patty” (March-July 2009). Learning about chocolate tea and ginger beer, and how to use local herbs and spices became so helpful as we settled into the Jamaican culture.
So happy, I kissed it
Thank you so much for your terrific publication. When my family moved to Jamaica in 2008 I spotted JamaicanEats in a grocery store and I am so glad I did. Through these years the magazine has been a tremendous guide to learning Jamaican culture. JamaicanEats is not just a collection of recipes, which I love, but rather articles and human interest stories about life in Jamaica. I have heard it said that if you want to learn about a culture, look at what the country eats. This became true when I read “The Legend of the Patty” (July-November 2009) and “Why we love the Jamaican patty” (March-July 2009). Learning about chocolate tea and ginger beer, and how to use local herbs and spices became so helpful as we settled into the Jamaican culture. Coming from the cold north east coast of the US, I was not accustomed to island fruits. I had no idea about breadfruit, naseberry, otaheite apples, soursop, and jackfruit. Thanks to JamaicanEats, I’ve come to realize that there is more to Jamaicancuisine than jerk pork. JamaicanEats is where I learned that aloe vera isn’t just for burns, but also for consumption and that coconut water will soothe the belly. Where else could I have picked up these helpful hints? Hey, even “Mi granny used to seh” is an education. The advertising has also been of great help to us. We travel on the weekends and because of reading JamacianEats we knew about pepper shrimps and where on the island they are famous. Café Blue and Little Ochie have become frequent stops. Shopping at Things Jamaican and the Craft Cottage, Kingston, were added benefits for reading JamaicanEats. The magazine became my reference guide. I search out the next edition and am so excited when I find it. Thank you for your continued efforts to make JamaicanEats a top notch magazine and one that I can be proud to give as a gift and a joy to read from cover to cover. Debby Seler, Mandeville Manchester
Donna and Tom cashman on the beach
I got my JamaicanEats magazine and I was soooooo happy, I kissed it! My husband and I will be leaving for Jamaica soon and I'm taking my magazine with me to read on the beach. Thanks again for my favorite magazine! I gotta go pack! Donna Cashman, New York
naseberries and jackfruit hanging from a tree. Photos by Jeffrey marshall; At top, phot of otaheite apples by carlington Wilmot
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JamaicanEats
forstarters
JamaicanEats magazine is published by Sweet Potato Press Editor-in-Chief: Grace cameron Circulation Manager: LaToya Byfield Design: Sweet Potato Press Writers: Grace cameron, Wandeka Gayle, Joan Andrea Hutchinson, Rosemary Parkinson, LaToya West Photographers: Jeffrey marshall, Rosemary Parkinson, Jenn Walton, carlington Wilmot Proofreader: LaToya Byfield
CONTACT US Grace cameron Tel: 876.655.0879 VOIP: 604.484.4260; 305.515.8430; 0203 318 4699 E-mail: info@jamaicaneats.com; sweetpotatopress@yahoo.com mailing address: P.O. Box 1875 kingston 8, Jamaica,W.I. Marketing/Sales: 20Twenty Strategies consulting, Suite #6. Sun Village complex, 6 north Race course Road, mandeville, P.O., manchester, Jamaica Tel: 876-962-7702; Fax 876-961-8675 ; E-mail: 20twentystrategies@gmail.com
CANADA Sharlie Johnson, canada, 647.274.2987 johnson@jamaicaneats.com OR 604.484.4260
UNITED STATES LaToya Byfield, new York 646.528.5531, latoya@jamaicaneats.com chris Daley, Washington Dc/maryland 866.896.1816, chris@jamaicaneats.com Doreen Salmon, Atlanta, 770.374.9488
EUROPE Telephone: 0203 318 4699 JamaicanEats magazine is distributed to members and subscribes in canada, the U.S. , U.k., Europe, Jamaica, the caribbean, South America, Australia, new Zealand, Japan and some African countries. To ensure that you get your copy, sign up and become a member or subscribe today. Retail sales are limited to a few outlets.
contributed photograph. From L to R: Damian and Simone HoSang, HRH the Duke of Gloucester, Sabrina HoSang, Vincent HoSang, Honorable consul General Geneive Brown metzger and Jeanette HoSang.
Vincent HoSang lauded for good works On December 10, Vincent HoSang, the Chinese Jamaican entrepreneur whose generosity has helped many institutions and students, was awarded the first Commonwealth Award by the St. George’s Society of New York. HoSang, President and CEO of Royal Caribbean Bakery and Caribbean Food Delights, was presented the medal by His Royal Highness the Duke of Gloucester, KG, GCVO Patron of the Society during a luncheon ceremony at the Metropolitan Club in midtown Manhattan, New York. HoSang, who was born in St. James, Jamaica, is the first recipient of the award which was instituted by the society last spring to recognize the growing contributions of the Commonwealth immigrant population to New York City. He was nominated by Jamaica’s Consul General Geneive Brown-Metzger, a member of the St. George’s Society Advisory Council. She brought greetings from Jamaican Prime Minister Bruce Golding as she introduced HoSang to about 400 people in the Metropolitan Club’s ornate main hall. “Mr. HoSang epitomizes the essen-
tials of entrepreneurship, vision, courage, commitment and risk-taking,” said the Consul General. “He presides over a business enterprise that dwarfs the small grocery shop in which he grew up in rural Jamaica… and in a deeper sense, his present success is the result of values planted in those humble beginnings.” Through the Vincent HoSang Family Foundation he gives thousands of dollars each year for scholarships and has made significant donations to the University of the West Indies and other organizations in the community. One of the things of which he’s particularly proud is the state-of-the-art medical bus he purchased to bring services to Jamaica’s rural poor. HoSang accepted his award with his customary humility, saying he was proud and honored to be selected as the first recipient. “I’ve been given awards before,” he joked, “but it was always with a group of other people. This time it’s just me.” The St. George’s Society is a non-denominational mission founded in 1770 to help people of British and Commonwealth background or heritage.
Your Passport to Caribbean Eating Around the World.
For Delicious Discoveries and Scrumptious memories, log onto www.jamaicaneats.com
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The Grand Dame of caribbean cuisine passes on To many people Norma Shirley was the Julia Child of the Caribbean or the Grand Dame of Caribbean Cuisine. The Caribbean has lost a great cultural treasure, said Jamaica’s Prime Minister Bruce Golding on hearing of Shirley’s passing in early November. “Norma on the Terrace boasts an enviable record of being named by the world renowned Conde Nast Traveler as one of the 60 best new restaurants in the world in May 2000,” Golding noted. Shirley who had opened the Grog Shoppe at Devon House in Kingston just before her death, previously ran Norma on the Terrace, also at Devon House, which was magnet for dignitaries, the well-heeled and foodies. Shirley, who collaborated with her friend Rosemary Parkinson on the book Nyam Jamaica has been featured in publications such as Travel and Leisure, British Vogue, American Vogue, Brides, Conde Nast Traveler, The New Yorker, Bon Appétit, and MACO. Her culinary creativity has also been showcased on the Food and Discovery channels. The Norma Shirley Scholarship Fund has been established to assist a needy student in the food service management program at the University of Technology, Kingston. Photos by Rosemary Parkinson
Norma Shirley’s Holiday Roast Pork If you’re tired of the usual christmas fare, here is a simple and delicious dish perfect for the holidays. 1 loin of pork Apricots, prunes and raisins soaked in rum – at least a week l Your favourite jerk rub l Olive oil l l
1. make a hole through the middle of the loin. Stuff with apricot mixture. Brush with jerk rub of choice and marinate in refrigerator overnight. 2. Preheat oven to 500 degree F. 3. Pour 2 tablespoons oil over
the roast. Brown in oven for 20 minutes to half an hour. 4. Reduce heat to 300-350 degrees, roast for a further 40 minutes. Whilst cooking, baste with the rum from the apricot mixture. Do not overcook. 5. Remove from oven, allow to cool just a bit. Slice thinly. Serve. Or roll in and keep in place with wooden skewers. 6. Serve with mango chutney, Guava Preserve, Orange or Ortanique marmalade on the side. To accompany roast, baby potatoes, grilled vegetables of choice and a seasonal tossed salad.
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Our holiday memories
curry chicken, oxtail and sorrel Keisha and Leisha Cameron are turning their passion for song into a promising music career. The tight harmony and soulful, jazzy sound of the 25-year-old Toronto twins have caught the ears of movers and shakers in the music industry and in the last year, the two have taken their act on stage at well known events like Toronto Indie Week and Honey Jam and have performed
backup for other up and coming singers. “Since we could remember we were putting on little shows and making up our own songs, so it just felt natural to do it professionally.” But during the holidays their senses turn to the the Caribbean. Although they have yet to visit Jamaica, homeland of their grandparents, here they recall the aroma of island Christmas.
What we remember from the holidays of our childhood were great food, a lot of laughter and great company. During holidays at our place we never had the traditional turkey dinners like most other Canadian households, and we did some things a bit differently.
Our grandmother, who is Jamaican, always made curry chicken, curry goat, and oxtail with rice
LEISHA...I can remember our youngest aunt teaching all the little girls dance routines that we would have to performfor the rest of the family. It’s something we did every year until we got older — and wiser. KEISHA...My father or brother would dress up as Santa each year to hand out the presents. My father would sometimes put on a straw hat and call himself the Caribbean Santa. We knew it was him, of course, but we were still excited and argued over who got which presents.
and peas during the
LEISHA...My favourite Jamaican food, hands down, is ackee and saltfish (cod) with callaloo and johnny cakes. Bulla and cheddar cheese would have to be a favourite occasional snack.
holiday season.
KEISHA...You can’t go wrong with fried plantain and breadfruit.
And our cousins
LEISHA...Every now and again I try to make curry chicken like my grandmother, but it will never taste like hers, as hard as I try!
and us would help to make homemade
KEISHA...When I do cook( I’m more of a raw foodist now), I make rice and peas with coconut cream...yum!
along with sorrel
LEISHA... If I could choose my last Caribbean supper on earth...hmmm, it would have to be the ackee and salt fish dish washed down with a glass of Grace (brand) cola champagne and a gizzada.
(drink).
KEISHA... For me, it would have to be oxtail (made by my Granny) with rice and peas cooked with coconut cream, plantain, and ginger beer. Then I’d be good to go.
Jamaican patties
- keisha (left) and Leisha cameron recall the Jamaican-style holiday celebrations of their childhold in Toronto, canada.
LEISHA...My favourtite place for Caribbean food in Toronto is a place called Sunrise, for great jerk chicken and rice and peas. There is another place called Albert’s. There are two locations, but I only like the food at one of them. KEISHA...Bara’s hut for the best roti in the city. Sunrise and Albert’s. Dig into curry mango chicken, nutty curry chicken, curry sweet potato and other curry recipes on the following pages. PLUS, find out why it’s good to curry favour. >>>
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Crunchy and sweet twist to traditional curry chicken Jamaican Curry Mango Chicken with Ginger Recipe by JamaicanEats reader Jackie Fraser-Dunfield of Moncton, New Brunswick, Canada Chicken n 6 - 8 skinless chicken thighs or parts n 1 pinch of crushed red pepper flakes n 1 tablespoon Jamaican curry powder n 1 teaspoon fresh thyme or other n 1/4 teaspoon black pepper n 1/4 teaspoon Jamaican jerk seasoning n 1/4 teaspoon fresh parsley or other n 1/4 teaspoon ginger powder 1. Place above ingredients in a bowl. Add chicken and coat evenly. marinate in the fridge for an hour. 2. In a large skillet, lightly cook chicken on both sides in olive oil, remove and set aside. Remove excess fat. Other Ingredients n 2 cups or 1 whole mango n 2 cups chicken broth (or more if needed ) n 1/2 (14-ounce can) coconut milk n 1 tablespoon lime or lemon juice n Olive oil n 2 celery stocks, chopped n 1/2 green pepper, chopped n 1 onion, chopped n 2 cloves garlic, minced n 1 small scotch bonnet pepper, deseeded and chopped or few dashes of scotch bonnet (hot) sauce n 1 tablespoon grated ginger root 1. Place chopped vegetables and other ingredients (except mango, broth and milk) in a skillet. Add olive oil and lightly brown vegetables. 2. cut mango into bite-sized pieces, leaving a few slices for garnish. Set aside. 3. Return chicken to skillet and add broth (enough to cover the chicken). 4. cook on medium heat until liquid boils down slightly, about 15 minutes. 5. Add coconut milk and mango pieces and simmer on low to medium heat for about15 more minutes to cook through the chicken and let the sauce to thicken. Serve curry mango chicken over cooked whited rice. Garnish with mango slices and sprigs of parsley. Serves 4.
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Curry Chicken Almonds or cashews give this curry chicken dish a yummy crunch. n 1 pound boneless, skinless chicken breasts n 2 tablespoons curry powder n 1/4 teaspoon ground cinnamon n 2 tablespoons olive oil n 1 medium onion, thinly sliced n 2 medium zucchini, thinly sliced n 1 1/2 cups chicken broth n 1 1/2 cups coconut milk n 1 1/2 teaspoons salt n 1/4 teaspoon black pepper n cooked white rice n 1/2 cup fresh basil leaves, torn n 1/4 cup (1 ounce) almonds or cashews, chopped
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1. Rinse chicken and pat dry. 2.cut into 1-inch pieces and place in a bowl. Sprinkle with curry and cinnamon, toss and set aside. 3. Heat 1 tablespoon of the oil in a large pot over medium heat. Add onion and zucchini and cook until softened â&#x20AC;&#x201D; 3-5 minutes. 3. Transfer to a plate. 4. Heat remaining oil in the pot. Add chicken and cook for about 5 minutes until brown on all sidesl. 5. Add chicken broth, coconut milk, salt and pepper. Bring to a gentle simmer. 6. Return the zucchini and onion to the pot and heat for 5-7 minutes, until the chicken is cooked. 7. Place rice on 4 plates, top with curry chicken. Sprinkle with basil and almonds.