January 2011 JamaicanEats newsletter

Send a taste of the Caribbean around the world with our

series of 12 gorgeous postcards.

Printed on brilliant white, 14pt ultra-thick stock,each

4 x 6 card has a gorgeous colour picutre on the front and

the corresponding recipe in black & white on the back.

Collect them as keepsakes or send them as a scrump-

tious taste of the Caribbean to friends, family and col-

leagues around the world.

JamaicanEats members each receive a set of the 12

cards as a benefit of membership.

Click here, or go to www.jamaicaneats.com to

order yours.

Good food. Good vibes. jamaicaneats.com

JamaicanEats magazine newsletter January 2011 e-mail: [email protected] Photo by Carlington Wilmot

COMING...IN THE NEXT ISSUE

n Get one of thefavourite holiday

dishes of the late

Norma Shirley - for-

ever the Grand Dame

of Caribbean cuisine.

n VALENTINES

ooh la la. Win the

heart of your Valen-

tine with a yummy

chocolate feast.

n EASTER BUNSweet potato bun andmore. We’ve got tastyrecipes for this tradi-tional JamaicanEaster treat.

DON’T MISS OUT! MAKE SURE YOU CONTINUE GETTING YOUR BELLYFUL OF JAMAICANEATS

Sign up and become a member today; become a subscriber or renew your subscription @ www.jamaicaneats.com

Send a delicious gift to family & friendsBring a taste of the Caribbean to their doorstep. Click here to send a membership

or subscription to family and friends.

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Nyam JamaicaTake a little Jamaican Folk Song blend in Reg-gae & Dancehall, jerk it well with the ethnic in-fluences that Jamaica has, dash in a pinch of ‘irie talk’ and mek me tell you, you have Jah Ja cuisine. I mean listen to this - it’s like music to the ears to any Jamaican worth his weight in salt - Breakfass of Ackee & Saltfish, Mackerel Run-down wid Green Banana, Callaloo, Dumpling and Johnny Cake. Roast Breadfruit. A box-lunch of Tripe and Beans, Cow Head, Brown Stew Fish or Curry Goat. Escoveitch & Bammy. Jerk Chicken or Pork. Talk about Conch Soup, Cow Foot, ‘Hoxtail’ wid Rice & Peas. Goongoo Peas and Red Peas Soup, Pepperpot with Spin-ners. Turned Corn Meal. Yam Pie and Coco Fritters. Gizzarda, Sweet Potato Pudding and Cassava Pone. Otaheite, Star or Rose Apple, Naseberry. Ugli and Ortanique. Matrimony. Hard Dough Bread. Friday night pot tun dong an’ is Jerk or Pan-chicken. Street food - the food of the people.

Nyam Jamaica takes up the slack from the highly acclaimed Culinaria: The Caribbean, beginning the first in a series of culinary re-ality travel books up the hills and down the dales of several Caribbean islands. This is a documentation, a photographic wondrous experience of the many people author Rose-mary Parkinson meets, has interaction with, or merely gets to know about; the many plac-es visited, parish to parish, during her years on the island of Jamaica. ‘Cotching’ a ride on her bumpy but delicious culinary travel, on occasion, are Jamaican friends, Chef Nor-ma Shirley and international photographer Cookie Kinkead.

This is a must read for lovers of Jamaica.

AVAILABLE IN TIME FOR CHRISTMAS!

For further information e-mail: [email protected]

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NEW!JamaicanEats

postcards. Collect

them or send a tastycard to friends

NEW: JamaicanEats postcards

Letters from JamiacanEats magazine facebook group

You are doing an awesome job of representing Jamaica with this magazine. The pictures

make you want to just reach for whatever is in them. The stock is quality. There are just

not enough superlatives to describe this magazine. Again thank you for such an outstand-

ing connection to home.

- Jeanette Haynes

Love the cover of the latest issue! This magazine is so well put together that it makes me

so proud. Please advise as to the best way to get a subscription.

- Stacey Walker

Note: Click here or go to www.jamaicaneats.com to subscribe or become a member

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RECIPE OF THE MONTH:

Gungo/Pigeon Pea Soup

Click here, go to www.jamaicaneats.comfor where to eat, buy Caribbean food.

OR to advertise your restaurant/product

Your Passport

to Caribbean

Eating

Around the World

Photo by Jeffrey Marshall

We’re still looking for a goodold-fashioned Bulla Recipe We’re received one yummy Bulla recipe to

date from Jennifer Mullings, who discovered

this crusty treat when she moved to Jamaica

some years ago. Get her recipe in the Dec--

March 2011 issue, and/or send us yours to

[email protected].

Bulla is a traditional Jamaican treat. The

sweet cakey dough is baked to a golden or

dark brown crustiness.

1 pound dried gungo peas, soaked overnight

in cold water OR 4 cups cooked (canned)

gungo peas

16 cups vegetable stock

1 sweet potato, peeled and diced

1 cho cho (christophene), peeled and diced

1 small dasheen (taro), peeled and diced

2 carrots, peeled and diced

Spinners (small flour dumplings)

1onion, diced

2 escallions, chopped

1 sprig fresh thyme

1 scotch bonnet pepper, de-seeded

4 ounces coconut milk

Salt and black pepper, to taste

1. Combine peas and stock. Bring to boil. If

using canned peas go to step 3.

2. Cook for 1to 11/2 hours or until peas

begin to split.

3. Add (canned) peas, potatoes, carrots, cho

cho, dasheen, spinners, onion, thyme, scotch

bonnet. Let boil then reduce to a simmer.

Add coconut milk, salt and pepper.

4. Simmer for 45 minutes to an hour, stirring

as the food cooks and the soup thickens.

Serves 6.

MEat lovErs: Add salted beef, pig’s tail or

stewing beef. First, remove (boil or soak) excess

salt from the meat, then add to step 1.

Kidney beans can also be substituted for gungo

peas.

Vegetarian Gungo/Pigeon Pea Soup

RECIPE OF THE MONTH:

Delicious

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