Mama Shar’s Caribbean Cooking

THE NATURE ISLAND OF THE CARIBBEAN

By Sharmen Frith-Hemmings

Imagine beautiful rolling lush mountains, hot water springs and the sound of rivers meandering through vegetation into the open mouth of the sea. The hustle and the bustle of a people who embrace you like you belong, a culture so rich it makes you want to stay. Yesss! We are back in the Caribbean, on another beautiful Island. We are touching down in Dominica an English and Creole French speaking Island, not to be mistaken for the Dominican Republic which is Spanish.

Dominica is officially known as The Commonwealth of Dominica a small Island-Nation nestled between the French islands of Guadeloupe, Martinique and Marie Galante. The island gained independence from Britain in 1978. Dominica is perhaps one of the few islands that still have their original tribal ancestors living on the island. The Kalinago territory (reservation) is estimated to have a population of around 3,000 Caribs making it the largest settlement of indigenous people in the Caribbean. Through history the Caribs on Dominica have fought against the Spanish and the European settlers. Despite their best efforts, the population decreased, and they were forced into remote regions of the island as European settlers and imported African slaves, grew in number on the island. The Caribs successfully held out, with some help from runaway slaves also known as maroons. The reserve now houses a model village, where tourist can visit and see crafts such as baskets and mats been made, which are then sold to tourists.

This part of the island forms part of Dominica’s rich culture that tourists have returned to enjoy time and again however this is not the only attraction on the island,

Jimmy Cliff’s Many Rivers to Cross rings true 365 of them to be precise, one for every day of the year. Growing up with a Dominican Stepdad I had the pleasure of enjoying some of these rivers on my visit to Dominica. Playing in the cool waters of the nearby rivers in the village of Bence with friends, catching crayfish and watching parents wash clothes on the

Dominica National Bird Dominica National Flower

banks of the ever-running fresh water. Back then the worst we had to worry about was the coldness of the water and with the sun blazing that was a welcome commodity.

Dominicans are very proud of their natural resources and almost every household would have a vegetable garden planted whether at home or in the mountains. They export banana from the ever-growing banana fields this I too visited with my grandparents Daddy Lewis and Mama Della. I remember my little tired legs treading well into the rain forest where the banana’s and other ground provisions grew. Ground provisions are vegetables such as yams, dasheen, christophene / chow chow sweet potatoes and plantains to name a few. These are the staples of a Dominican diet and would be cooked daily. In addition to being great farmers, Dominicans make great fishermen and fish would be added to the diet or other meats and poultry. Cooking is a big part of daily life and especially using local produce. Dominica has adopted Callaloo soup as it national dish since 2013 when its former National Dish of Mountain Chicken and Provisions became an endangered species, thereby making it illegal to catch them. The adopted dish is made from the young leaves of dasheen or tannia or when not available spinach like leaves called callaloo can be used. Although a mainly vegetarian dish Dominicans add smoked or salted meat or crab to it to enhance the flavour. The national dish is enjoyed at special occasions, including the festivals and when they want to enjoy a touch of culture.

The Nation of Dominica is a hardworking and industrious people who know how to enjoy themselves too! Dominica has many celebrations including its Carnival which is celebrated a week before Ash Wednesday. It is comprised of local pageants, calypso performances (local artists singing songs written either by themselves or other artists), dancing, and music. Let’s not forget the wash of vibrant colour and fun of the carnival costumes in the parade and people coming out to play Mas.

Other festivals include Jazz and Creole Festival show casing local Jazz Musicians performing live, World Creole Festival much anticipated by the whole Caribbean. At all or many of these festivals the Dominica National dress is worn. Made from the Dominica Madras the brightly coloured dress of white, red, green and yellow is a worn with national pride of a people who love and value their culture.

Let’s not forget the annual Caribbean Endemic Bird Festival held in April or May. This aims to increase awareness of the birds found in the Caribbean, through lectures and exhibits and arts. There are many birds found only in the Caribbean including Dominica’s National Bird. The Imperial Amazon also known locally as the Sisserou, is a parrot found only on Dominica, is now a critically endangered bird with only 50 mature birds left in the in the wild

So come enjoy a slice of culture and history next month as we journey to another beautiful Island in the Caribbean. M 5 Brennand Street, Burnley BB10 1SU E info@mamashars.com N 07988 890974 F @mamashars I @mamashars

Dominica Carnival Dominica National Dish Dominica National Dress

MAMA SHAR’S CARIBBEAN COOKING

We boast authentic, delicious and affordable Caribbean meals and Celebration Cakes. We can work with any budget and give you amazing flavour and homemade taste.

SHAR FRITH EVENTS

We provide event planning, catering, festivals, street food. We provide an altogether high standard of service to all our clients.

Photography credit: John Cox

MAMA SHAR’S CARIBBEAN COOKING E info@mamashars.com N 07988 890974 FI @mamashars

SHAR FRITH EVENTS #E info@sharfrithevents.co.uk N 07988 890974 FI @sharfrithevents

Mama Shar’s Left Over Bread Pudding Recipe

By Sharmen Frith-Hemmings

Try this mouth-wateringly good recipe from Mama Shar’s upcoming recipe book.

You will need: 1½ Loaves of Stale Bread or Leftover Bread 2 Litre Bottle of Milk

250g Sugar 1 Teaspoon of Ground Cinnamon 1 Teaspoon of Ground Nutmeg 1 Tablespoon of Vanilla Essence 2 Handfuls of Dried Fruit

50g Margarine or Butter Method: Place all of the dry ingredients in to a large bowl. Add the flavouring and pour in the milk until all of the ingredients are covered. Leave to soak for about an hour, until all of the bread is saturated with milk. Mix by hand or using an electric mixer on a low setting until all of the ingredients are combined. Add more milk if necessary to create a very wet mixture. Grease and line a large baking dish. Pour the mixture in and bake at gas mark 4 until firm. This may take 2 to 3 hours. Remove from the oven and serve. Goes great with custard or ice cream to make a fab dessert.