Good food. Good vibes. jamaicaneats.com Click here, go to www.jamaicaneats.com or pg. 3 of this newsletter for where to eat, buy Caribbean food
your passport to caribbean eating Breadfruit stuffed with ackee and saltfish (cod)
JamaicanEats magazine newsletter - September
Take the Great Bulla Cake challenge Do you make the Best Bulla Cake?
2010
e-mail: info@jamaicaneats.com
4 Reasons to Do It!
Besides the great perks – such as a scrumptious Caribbean food calendar; the hilarious CD of Jamaican proverbs; Members Only Access to a part of the JamaicanEats web site with an indexed guide to all our recipes; chance to Win the luscious, 459-page Nyam Jamaica as well as signed copies of Jamaican comedienne Joan Andrea Hutchinson’s new book Kin Teeth Kibba Heart Bun AND other giveaways during the year – here are 4 more reasons why you should
Photo by Carlington Wilmot
Today I checked out the new digi-mag and whoa! I LOVE IT. LOVE IT. LOVE IT. Fantastic job!It is so easy to navigate and the vibrant colours and great layout still comes through. Being half way across the world and having to wait with baited breath for the new paper issues, wondering if they would ever find their way to me is no longer a worry. Thanks a bunch. Odette, Paris, France
Become a Member of JamaicanEats Photo by Jeffrey Marshall
We’re looking for the best old-fashioned Bulla Cake the kind that’s round, dark and sweet with molasses. Do you make a Bulla Cake that’s to die for? If so, enter our Great Bulla Challenge. OR Be a Bulla Judge. You can be a judge whether you’re a long-time bulla lover or ew to the wonders of the bulla. Click here, or log on to www.jamaicaneats.com for details on how to enter your bulla recipe or to be a judge. PLUS, get oUr baSiC bULLa reCiPe. onLine or Pg. 2 of thiS newSLetter
1: For yourselF
3: For the sake oF your
I am not even someonewho enjoys cooking. I love eating and I love your magazine – the pictures of the great dishes, the explanations of how they are made and, finally, the great stories. Your magazine is as close to “loving cooking” as I ever will get. - Devon Brown, Washington DC
Bring a Taste of The Caribbean right to the dinner table, desk, kitchen, bedroom of friends, relatives and colleagues who are tickled by things Caribbean. Give a gift and spread the word. Surely, they’ll be mad when they find out that you’ve kept this a secret.
2: For your children and
4: For the love oF good Food
grandchildren This isn’t just another magazine. We’ve lost so much of our culture already and I want to preserver and pass something on to my grandchildren in this country. Espcecially something so positive. - Grace Bonnick, New York
relationships & Friendships
& keep the positive viBes going Thanks for extending your special offer. It’s great for people like me who meant to sign up and got sidetracked. It’s important that we keep this magazine going. It’s cultural, informative, entertaining. - Chris Daley, Baltimore, Maryland
Click here or log on to www.jamaicaneats.com and Do It!
Want to Be Just a suBscriBer? If you simply want to remain or become a subscriber, click here for the details. PLUS, act before October 4 and be enterd to win a signed copy of the nostalgic book Kin Teet’ Kibba Heart Bun.
Check out the August-November issue Please click on the link below (or copy and paste into your browser) http://issuu.com/jamaicaneatsmagazine/docs/jamaican_eats_aug_-nov_2010_preview_pages2 OR http://www.jamaicaneats.com/currentedition/Aug-Nov2010.pdf
NOT YET A MEMBER? Don’t just sit there and Eat Your Heart Out, become a member (or subscriber) today and get the whole bellyful. Just log on to www.jamaicaneats.com for details. get the late cultural icon Rex Nettleford’s schoolboy eats. stories FroM the dutch pot find out why dutchie cooking is so “sweet, sweet”.
crack the secret heath BeneFits of the coconut. grandMa’s ol’ tiMe recipes. Readers from our Jamican Eats Blog also share their memories of their grandmothers’ cooking.
click here to sign up & enjoy the perks of membership
offer extended!!! SPECIAL OFFER EXTENDED! Become a member by october 4 and be entered to win a copy of nyam Jamaica or one of 2 copies of the new book kin teet’ kibba heart Bun
get the loW doWn on the Bulla snoB. JaMaica My Way with “Jamerican” chef Sean Lucas who puts a fancy spin on some old-time favourites.
plus a whole lot more to full your belly!
iMportant notice: The digital version of the August-November 2010 edition is ready. The paper version will be distributed later in 2010 to paid up Members and Subscribers. The magazine will only be available for sale in a handful of retail outlets and in only one or two select cities (to be decided). new retail prices: US/Cdn$6.95; 4.50 pounds, and J$500. printed back editions can be ordered via the web site, while quantities last. Click here. digital versions of back and future editions will soon be available for purchase online.
Bulla Cake 3 cups flour 1/2 teaspoon nutmeg powder n 1 tablespoon baking powder n 1 tablespoon sugar n 1 teaspoon cinnamon n 1 cup vegetable oil n 1/2 teaspoon ginger minced n 1/2 teaspoon allspice n 1/2 teaspoon salt n 2 tablespoons butter n 1/2 teaspoon baking soda n n
1. Melt butter, set aside for a minute, meanwhile add water to sugar to form a syrup, only add enough water to saturate sugar. 2. Combine all the dry ingredients with a wooden spoon, making a well in the middle; add syrup and butter and slowly
fold together to form a dough. 3. Flour a board and knead for five minutes, roll out into 1/8 inch thick, cut dough into 4 inch circles, place on a greased baking sheet in a pre-heated oven, (350 degrees). 4. Bake for 25 minutes or until bullas rise. 5. This is a basic Bulla cake recipe.You can add other ingredients ginger root and chocolate. From Jamaican Cooking Made Easy, 3rd Edition NOTE: For a moister bulla, use molasses or wet sugar instead of regular sugar. This will also give the more traditional darker colour and chewier texture and sweet flavour.
you could Win a copy of Rosemary Parkinson’s luscious book, Nyam Jamaica.In 2009 Nyam won the coveted Gourmand World Cookbook Award for Best Culinary Book Design in Paris.
OR one of two signed copies of Kin Teet’ Kibba Heart Bun by Jamaican writer and cultural educator Joan Andrea Hutchinson.
Many Jamaicans grew up ‘poor’ but did not realize this until as adults they looked back at their lives and realized what they did not have. - Kin Teet’ Kibba Heart Bun n The calendar of Caribbean food and CD of Jamaican proverbs will be sent to members by December. n Winners of Nyam Jamaica and Kin Teeth’ Kibba Heart Bun will be announced in the November newsletter.
Your Passport to Caribbean Eating Around the World. for Delicious Discoveries and Scrumptious Memories. buy, eat, Drink, Caribbean anywhere in the world
CANADA
JAPAN Tokyo
JaMaiCan PiZZa JerK
JaMroCK CafÉ & reStaUrant
west indies Spice traders Ltd.
we serve up a delicious cross-section of Jamaican home-style favourites: Jamaican Patties, ackee & Saltfish, oxtail & beans, ital Stew, Jerk Dishes, red Stripe beer, homemade grapenut nut ice cream and much more.
importers and Distributors of fine Jamaican products into new Zealand and australia. brands include: Pickapeppa, busha browne, walkerswod, Jamaica Joe, Local Spice, St Mary's, tortuga rum Cakes.
enjoy the spicy flavours of Jamaica in a ‘pizza bowl’. PLUS enjoy traditional dishes like brown Stew Chicken, Curry goat and oxtail. anD we offer vegetarian and vegan dishes.
ask for Chef bounty hunter
2707 Commercial Dr., Vancouver Tel: 604-876-3343 e-mail: chefbounty@gmail.com
riDDiM & SPiCe Jamaican Caribbean restaurant ackee and Saltfish, Jerk chicken, roti, fried Plantain, Curry goat, oxtail & more open 7 days a week Mon.- Sat. 11:30 - 9:30 Sundays 12:30 - 8:30
1945 Commercial Dr., Vancouver 604-215-9252 Where it’s always nice
RUMBA CAKE traditional Jamaican rum Cake Looks good. tastes great. Sink your teeth into a slice of Luscious Moistness and let your tongue do the Rumba get yours today:
Call us at 604-946-8301 e-mail:fay@jamaicatastybakes.bc.ca Log on to: www.jamaicatastybakes.bc.ca
atM bldg., 4f, Jingumae 1-21-15 Shibuya-ku, tokyo 150-0001, Japan tel: 03-34782364/intl Dial +81-3-3478-2364 e-mail: ackeeandsaltfish@gol.com owner/Chef: Yvonne goldson open: tues-thurs & Sun 11:30a-3:00p; 5:00p-10:00p fri & Sat 12:00p-3:00p; 5:00 p-12:00a Monday - Closed
Ackee & Saltfish
Vancouver
AUSTRALIA & NEW ZEALAND
Tel: 03-546-6905 fax:09-925-1169 Mobile:027-263-7400 dave@windiestrading.com internet tel: 305-704-2295 retail & foodservice available.
Are you leaving money on the table? that’s what you do every time someone wants a taste of the Caribbean but can’t find you and your awesome Jamaican and Caribbean dishes and ingredients.
MAKE DELICIOUS NEWS tell people who live and work in your town, as well as visitors to your part of the world about your scrumptious n Curry goat n Jamaican Patty n roti n oxtail n Jerk dish and more our mouthwatering 4-in-1 deal will have customers coming & returning to your doorstep. Check out the details @ www.jamaicaneats.com, or Call 876.655.0879; 604.484.4260; 305.515.8430; 0203 318 4699
Food inspired by...
Grandma
Actually, she was my great grandmother, and back in St. Mary, Jamaica, we called her Sister Wadi. I remember that she was tall and proud and taught me how to cook. The food I serve at my restaurant may have a modern twist – with items like the Bob Marley Pizza Bowl – but every bite is flavoured with memories of Sister Wadi.
- Chef Bounty, Jamaican Pizza Jerk restaurant, Vancouver, Canada
Jamaican Pizza Jerk Tel: 604.876.3343 Fax: 604.876.3374
e-mail: chefbounty@gmail.com
2707 Commercial Drive, Vancouver, British Columbia, Canada