JamaicanEatsJamaicanEatsHEARTbeats

Swoon overthis Red VelvetCheesecake

A gold-medal pieto drive you wild

PLUS: Yummy Easter Bun recipes

Turn up the heat with our chocolate Valentine’s feast

School breathesnew life into Jamaican cuisine

DEc. 2010 - mARcH 2011 VOL. 3 nO. 4US$6.95 cAn$6.95 Uk £4.50 J$500

Pan Seared Snapper from HEART RunawayBay Academy

Bringing a taste of the Caribbean to the world

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Mmm... JAMAICAN ME HUNGRY!

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4 Jamaican Eats dEcEmbEr 2010 - march 2011 i www.jamaicaneats.com

editor’snote

Grace Cameron

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 ofCaribbean cuisine. Shirley suddenly passed away in early November, but we have one of her favouriteholiday 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 whenthe aroma of their Jamaican grandmother’s curry chicken, oxtail and sorrel drink wafted through theair. 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 tropicalblast 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 severalother 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 pas-tries, won a silver and four gold medals in the 2010 Jamaica Cultural DevelopmentCommission’s (JCDC) culinary competition. He’ll have you swooning over hisWildberry Pie, Nutty Banana Bread and melt-in-your mouth Coffee Rum andRaisin Red Velvet Cheesecake.

Douglas also promises that his Chocolate Ravioli (Last Bite) will have your dateeating out of your hand this Valentine’s.

We keep the tasty treats coming with heartwarming Easter buns. From a sweetpotato bun to more traditional buns, we’ve got the recipes to help you get ready forthe upcoming Easter bun and cheese season.

And we have not given up on our quest for the old-fashioned bulla. We got plentyof stories, but only one recipe (from an American, Jennifer Mullings) in our call forbulla recipes. Get Mullings’ recipe in the bulla section.

These days the heart of Jamaican cuisine is beating even faster in the kitchens atHEART Academy in Runaway Bay, St. Ann. The school which for years has been preparing chefs andothers for the culinary industry is adding sizzle to traditional fare. We’ve got recipes of several of theirexciting menu items. Over in the UK, celebrities of Jamaican descent are firing up the palates of those around them withfavourite family recipes. Olympians Linford Christie and Tessa Sanderson; entertainers BeverlyKnight and LiamBailey; boxer Frank Bruno; and Levi Roots of Reggae Reggae sauce fame share some oftheir 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. AndVancouver reader Peter Simmons share the story of howhe took action through more natural eating toaddress his cancer diagnosis. So, as you can see, we’ve got hot food and comforting thoughts to warm your bones through the frigidwinter months.

Turn up the heat with this issue of JamaicanEats

Photo

by

Gla

ce L

awre

nce

www.jamaicaneats.com i dEcEmbEr 2010 - march 2011 Jamaican Eats 5

ON THE MENU

DECEMBER 2010 - MARCH 2011

JamaicanEatsLETTERS TO THE EDITORJamaicnanEats brings warm memories for readers, andan American reader tells how the magazine helpedher to bridge the cultural divide living on the island.

FOR STARTERS. Norma Shirley, often called the Grand Dame ofCaribbean Cuisine, passed away in early November.We have one of Shirley’s favourite Christmasrecipes, 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 meantcurry chicken, oxtail, and sorrel, say up and comingToronto singers Keisha and Leisha Cameron, thanksto their Jamaican grandmother.

CURRY FAVOURThere are plenty of good reasons to curry up yourdishes. Find out how curry boosts your memory andget our curry chicken, sweet potato curry, currychicken wrap and other tasty curry recipes.

LOVING THE BULLA CAKE. We’re still on our quest to bite into an old-fashionedbulla. We’ve got a few bulla stories and one recipe.PLUS, we’re inviting you to be the judge.

SWOONOVER THESE SWEET TREATS . Chef Nicholas Douglas could cook a perfect pot ofrice and peas by age 7, but it’s his pastry creationsthat have been reaping sweet rewards lately. Douglasshares a few of his award-winning recipes. His Wild-berry Pie; Nutty Banana Bread; and a version of his-divine Coffee, Rum & Raisin Red Velvet Cheesecakewill have you devouring every last crumb.

YUMMY EASTER BUNMake your own Easter bun this year. From a sweetpotato bun to regular yeast buns, we’ve got bunrecipes for the Easter bun and cheese season.

HEART BEATSThe HEART Academy in Runaway, St. Ann, Jamaica, is breathing new life into island cusisine.Under the guidance of Bill Moore and Chef DennisMcIntosh, the culinary program is adding scrump-tous twists to traditional fare. Get their Coffe RubbedPork, Pan Seared Snapper on a bed of winter veget-bale ragout with roasted corn and tomato confit salsa,and other dishes on the HEART Academy menu.

HEALTHY EATS. A vegan patty — from the crust to the filling. . The hearty news of why oats is popular again.. Reader Peter Simmons tells how nutrition helpedhim to deal with a cancer diagnosis.

HUNGRY FOR JAMAICA IN THE UKThe weather outside may be frosty, but Jamaicancelebrities based in the UK are making it toasty inside by sharing some of their favourite recipes. Getrecipes from Olympians Linford Christie and TessaSanderson; entertainers Beverly Knight and LiamBailey; boxer Frank Bruno; and Levi Roots of ReggaeReggae Sauce fame.

LAST BITEOoh la la. Turn up the heat with this chocolateValentine’s feast. Win hearts with Nicholas Douglas’Chocolate Pasta and Ngozi Aleme’s to-die-for chocolate cake.

JamaicanEats

You’ll savour

every crumb of this

scrumptious Red

Velvet cheese cake

with a Jamaican twist.

Recipe in Dec-

march issue

Cover photo by Noel Thompson

6 Jamaican Eats dEcEmbEr 2010 - march 2011 i www.jamaicaneats.com

Please keepyour lettersand e-mailscoming

Please e-mail us :

info@jamaicaneats.

com, sweetpotato-

press@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 face-

book or twitter.

yourletters

Photo by carlington Wilmot

August - november 2010

Now I have all these magazines...WONDERFUL! They go with me tothe hairdresser and the doctor and, lastweek, to the car mechanic. (When youhang around they fix your car morequickly to get you out of their hair.)

- Karlene Largie

my JamaicanEats goeseverywhere with me

The pictures are crisp, clear and do a great job of "taking me backhome". (I'm a retired US Marine Journalist. I migrated to the US fromJamaica in 1972 about a week before my 12th birthday.) That is one of thebiggest reasons I love the hard copy of the magazine. The photography issimply awesome. My mother is an excellent cook and if I do say so myself, so am I. I'vebeen 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 great-grandmother 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

My husband and

mother-in-law keep

‘stealing’ my maga-

zines — 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

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 themagazine are truly thanked! I look forward so much to it because it bringsme and my mum closer as she shares the stories of growing up and thefood she ate. The saying is true not just for men but for everyone, food is away to our hearts.

Toni-Mae Broomes, London, England

I absolutely love reading the magazine and find the articles interesting. Asfor the recipes, they are delicious and easy to follow. Keep up the goodwork. Having your magazine here in Canada brings me a little "Jamaicancomfort" when I need it, especially in the winter.

- Angie Ross, Oakville, Ontario

Passing on traditional Jamaican cooking

www.jamaicaneats.com i dEcEmbEr 2010 - march 2011 iJamaican Eats 7

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 atwhat the country eats. This became true when I read “The Legend ofthe Patty” (July-November 2009) and “Why we love the Jamaicanpatty” (March-July 2009). Learning about chocolate tea and ginger beer,

and how to use local herbs and spices became so helpful as wesettled 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 realizethat there is more to Jamaicancuisine than jerk pork.

JamaicanEats is where I learned that aloe vera isn’tjust 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 pep-per shrimps and where on the island they are famous. Café Blue and Little Ochie havebecome 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 ex-

cited when I find it. Thank you for your continued efforts to make JamaicanEats a topnotch 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

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” (July-

November 2009)

and “Why we love

the Jamaican patty”

(March-July

2009). Learn-

ing about

chocolate tea

and ginger

beer, and how to use local herbs and

spices became so helpful as we settled

into the Jamaican culture.

I got my JamaicanEats magazineand I was soooooo happy, Ikissed it! My husband and Iwill be leaving for Jamaica soonand I'm taking my magazinewith me to read on the beach.Thanks again for my favoritemagazine! I gotta go pack!

Donna Cashman, New York

So happy, I kissed it

naseberries and jackfruit hanging from a tree. Photos by Jeffrey marshall; At top, phot of otaheite apples by carlington Wilmot

Donna and Tom cashman on the beach

Your Passport to Caribbean Eating Around the World.

8 Jamaican Eats dEcEmbEr 2010 - march 2011 i www.jamaicaneats.com

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 USGrace 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 STATESLaToya 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.

JamaicanEats magazine is published by Sweet Potato Press

JamaicanEats

For Delicious Discoveries and Scrumptious memories, log onto www.jamaicaneats.com

On December 10, Vincent HoSang,the Chinese Jamaican entrepreneurwhose generosity has helped many in-stitutions and students, was awardedthe first Commonwealth Award by theSt. George’s Society of New York.

HoSang, President and CEO of RoyalCaribbean Bakery and Caribbean FoodDelights, was presented the medal byHis Royal Highness the Duke ofGloucester, KG, GCVO Patron of theSociety during a luncheon ceremony atthe Metropolitan Club in midtownManhattan, New York.

HoSang, who was born in St. James,Jamaica, is the first recipient of theaward which was instituted by the society last spring to recognize thegrowing contributions of the Common-wealth immigrant population to NewYork City. He was nominated by Jamaica’s Consul General GeneiveBrown-Metzger, a member of the St.George’s Society Advisory Council. Shebrought greetings from Jamaican PrimeMinister Bruce Golding as she intro-duced HoSang to about 400 people inthe Metropolitan Club’s ornate mainhall.

“Mr. HoSang epitomizes the essen-

tials of entrepreneurship, vision,courage, commitment and risk-taking,”said the Consul General. “He presidesover a business enterprise that dwarfsthe small grocery shop in which he grewup in rural Jamaica… and in a deepersense, his present success is the result ofvalues planted in those humble begin-nings.”

Through the Vincent HoSang Family Foundation he gives thousandsof dollars each year for scholarships andhas made significant donations to theUniversity of the West Indies and otherorganizations in the community. One ofthe things of which he’s particularlyproud is the state-of-the-art medical bushe purchased to bring services toJamaica’s rural poor.

HoSang accepted his award with hiscustomary humility, saying he wasproud and honored to be selected as thefirst recipient. “I’ve been given awardsbefore,” he joked, “but it was alwayswith a group of other people. This timeit’s just me.”

The St. George’s Society is a non-de-nominational mission founded in 1770 tohelp people of British and Common-wealth background or heritage.

Vincent HoSang lauded for good works

contributed photograph. From L to R: Damian and Simone HoSang, HRH the Duke of Gloucester, SabrinaHoSang, Vincent HoSang, Honorable consul General Geneive Brown metzger and Jeanette HoSang.

forstarters

www.jamaicaneats.com i dEcEmbEr 2010 - march 2011 iJamaican Eats 9

If you’re tired of the usualchristmas fare, here is a simpleand delicious dish perfect forthe holidays.

l 1 loin of porkl Apricots, prunes and raisinssoaked in rum – at least a weekl Your favourite jerk rub l Olive oil

1. make a hole through the

middle of the loin. Stuff withapricot mixture. Brush with jerkrub of choice and marinate inrefrigerator overnight.

2. Preheat oven to 500

degree F.

3. Pour 2 tablespoons oil over

the roast. Brown in oven for 20minutes to half an hour.

4. Reduce heat to 300-350

degrees, roast for a further 40minutes. Whilst cooking, bastewith the rum from the apricotmixture. Do not overcook.

5. Remove from oven, allow to

cool just a bit. Slice thinly. Serve.Or roll in and keep in placewith wooden skewers.

6. Serve with mango chutney,

Guava Preserve, Orange or Ortanique marmalade on theside. To accompany roast, babypotatoes, grilled vegetables ofchoice and a seasonal tossed

salad.

The Caribbean has lost a great cultural treasure, said Jamaica’s Prime Minister Bruce Golding on hearing ofShirley’s passing in early November. “Norma on the Terraceboasts an enviable record of being named by the worldrenowned Conde Nast Traveler as one of the 60 best newrestaurants in the world in May 2000,” Golding noted. Shirley who had opened the Grog Shoppe at Devon Housein Kingston just before her death, previously ran Norma onthe Terrace, also at Devon House, which was magnet for dignitaries, the well-heeled and foodies. Shirley, who collaborated with her friend Rosemary Parkin-

son on the book Nyam Jamaica has been featured in publica-

tions 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 onthe Food and Discovery channels. The Norma Shirley Scholarship Fund has been establishedto assist a needy student in the food service management program at the University of Technology, Kingston.

Norma Shirley’s Holiday Roast Pork

The Grand Dameof caribbean cuisine passes on

Photos by Rosemary Parkinson

To many people Norma Shirley was

the Julia Child of the Caribbean or the

Grand Dame of Caribbean Cuisine.

www.jamaicaneats.com i dEcEmbEr 2010 - march 2011 iJamaican Eats 11

What we remember from the holidays of our childhood were great food, a lot of laughterand great company. During holidays at our place we never had the traditional turkey din-ners like most other Canadian households, and we did some things a bit differently.

LEISHA...I can remember our youngest aunt teaching all the little girls dance routinesthat we would have to performfor the rest of the family. It’s something we did every yearuntil we got older — and wiser.

KEISHA...My father or brother would dress up as Santa each year to hand out the pres-ents. My father would sometimes put on a straw hat and call himself the CaribbeanSanta. We knew it was him, of course, but we were still excited and argued over who gotwhich presents.

LEISHA...My favourite Jamaican food, hands down, is ackee and saltfish (cod) withcallaloo and johnny cakes. Bulla and cheddar cheese would have to be a favourite occasional snack.

KEISHA...You can’t go wrong with fried plantain and breadfruit.

LEISHA...Every now and again I try to make curry chicken like my grandmother, but itwill never taste like hers, as hard as I try!

KEISHA...When I do cook( I’m more of a raw foodist now), I make rice and peas withcoconut cream...yum!

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.

KEISHA... For me, it would have to be oxtail (made by my Granny) with rice and peascooked with coconut cream, plantain, and ginger beer. Then I’d be good to go.

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 aretwo 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.

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 indus-

try 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.

Our grandmother,

who is Jamaican,

always made curry

chicken, curry goat,

and oxtail with rice

and peas during the

holiday season.

And our cousins

and us would help

to make homemade

Jamaican patties

along with sorrel

(drink). - keisha (left) and Leishacameron recall theJamaican-style holiday celebrations of their child-

hold in Toronto, canada.

Dig into curry mango chicken, nutty curry chicken, curry sweet potato and other curry recipeson the following pages. PLUS, find out why it’s good to curry favour. >>>

12 Jamaican Eats dEcEmbEr 2010 - march 2011 i www.jamaicaneats.com

Jamaican Curry Mango

Chicken with GingerRecipe by JamaicanEats reader Jackie

Fraser-Dunfield of Moncton, New

Brunswick, Canada

Chicken

n 6 - 8 skinless chicken thighs or partsn 1 pinch of crushed red pepper flakesn 1 tablespoon Jamaican curry powder n 1 teaspoon fresh thyme or othern 1/4 teaspoon black peppern 1/4 teaspoon Jamaican jerk seasoningn 1/4 teaspoon fresh parsley or othern 1/4 teaspoon ginger powder

1. Place above ingredients in a bowl.Add chicken and coat evenly. marinate inthe fridge for an hour. 2. In a large skillet, lightly cook chickenon both sides in olive oil, remove andset aside. Remove excess fat.

Other Ingredients

n 2 cups or 1 whole mangon 2 cups chicken broth (or more ifneeded )n 1/2 (14-ounce can) coconut milkn 1 tablespoon lime or lemon juicen Olive oiln 2 celery stocks, choppedn 1/2 green pepper, choppedn 1 onion, choppedn 2 cloves garlic, mincedn 1 small scotch bonnet pepper, deseeded and chopped or few dashes ofscotch bonnet (hot) saucen 1 tablespoon grated ginger root

1. Place chopped vegetables and otheringredients (except mango, broth andmilk) in a skillet. Add olive oil and lightlybrown vegetables. 2. cut mango into bite-sized pieces,leaving a few slices for garnish. Set aside.3. Return chicken to skillet and addbroth (enough to cover the chicken).4. cook on medium heat until liquidboils down slightly, about 15 minutes.5. Add coconut milk and mango piecesand simmer on low to medium heat forabout15 more minutes to cook throughthe chicken and let the sauce to thicken.

Serve curry mango chicken over cookedwhited rice. Garnish with mango slicesand sprigs of parsley. Serves 4.

Crunchy and sweet twist to traditional curry chicken

Curry ChickenAlmonds or cashews give this curry chicken

dish a yummy crunch.

n 1 pound boneless, skinless chickenbreastsn 2 tablespoons curry powdern 1/4 teaspoon ground cinnamonn 2 tablespoons olive oiln 1 medium onion, thinly slicedn 2 medium zucchini, thinly slicedn 1 1/2 cups chicken brothn 1 1/2 cups coconut milkn 1 1/2 teaspoons saltn 1/4 teaspoon black pepper n cooked white ricen 1/2 cup fresh basil leaves, tornn 1/4 cup (1 ounce) almonds or cashews,chopped

1. Rinse chicken and pat dry.2.cut into 1-inch pieces and place in abowl. Sprinkle with curry and cinnamon,toss and set aside. 3. Heat 1 tablespoon of the oil in a largepot over medium heat. Add onion and zuc-chini and cook until softened — 3-5 min-utes.3. Transfer to a plate.4. Heat remaining oil in the pot. Addchicken and cook for about 5 minutes untilbrown on all sidesl.5. Add chicken broth, coconut milk, saltand pepper. Bring to a gentle simmer.6. Return the zucchini and onion to thepot and heat for 5-7 minutes, until thechicken is cooked.7. Place rice on 4 plates, top with currychicken. Sprinkle with basil and almonds.