Good food. Good vibes. jamaicaneats.com

4 Reasonsto Do It!

JamaicanEats magazine newsletter - September 2010 e-mail: info@jamaicaneats.com Photo by Carlington Wilmot

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

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.

Breadfruit stuffed with ackee and saltfish (cod)

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. Youcan be a judge whetheryou’re a long-time bulla loveror ew to the wonders of thebulla.

Click here, or log on towww.jamaicaneats.com fordetails on how to enter yourbulla recipe or to be a judge.

PLUS, get oUr baSiC bULLareCiPe. onLine or Pg. 2 ofthiS newSLetter

Take the Great Bulla Cake challenge Do you make the

Best Bulla Cake?

Photo by Jeffrey Marshall

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

1: For yourselFI am not even someonewho enjoys cook-ing. I love eating and I love your maga-zine – the pictures of the great dishes,the explanations of how they are madeand, finally, the great stories. Your maga-zine is as close to “loving cooking” as Iever will get. - Devon Brown, Washington DC

2: For your children and

grandchildrenThis isn’t just another magazine. We’velost so much of our culture already and Iwant to preserver and pass something onto my grandchildren in this country.

Espcecially something so positive.

- Grace Bonnick, New York

3: For the sake oF your

relationships & FriendshipsBring a Taste of The Caribbean right tothe dinner table, desk, kitchen, bedroomof friends, relatives and colleagues whoare tickled by things Caribbean. Give agift and spread the word. Surely, they’llbe mad when they find out that you’vekept this a secret.

4: For the love oF good Food

& keep the positive viBes goingThanks for extending your special offer.It’s great for people like me who meantto sign up and got sidetracked. It’s impor-tant that we keep this magazine going.It’s cultural, informative, entertaining. - Chris Daley, Baltimore, Maryland

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

Become a Member of JamaicanEats

Click here or log on to www.jamaicaneats.com and Do It!

Bulla Caken 3 cups flour

n 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

1. Melt butter, set aside for a minute,

meanwhile add water to sugar to form a

syrup, only add enough water to satu-

rate 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 min-

utes, 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 mo-

lasses or wet sugar instead of regular

sugar. This will also give the more tradi-

tional darker colour and chewier tex-

ture and sweet flavour.

click here to sign up & enjoy the perks of

membershipoffer 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

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

you could Win a copy of Rosemary Parkinson’s luscious book, Nyam Jamaica.In 2009Nyam won the coveted GourmandWorld Cookbook Award for Best Culinary Book Design in Paris.

OR one of two signed copies of Kin

Teet’ Kibba Heart Bun by Jamaicanwriter and cultural educator JoanAndrea Hutchinson.

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.

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.

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 retailoutlets 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, whilequantities last. Click here.

digital versions of back and future editions will soon be availablefor purchase online.

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.

Check out the August-November issue

that’s what you do every time someone wants a taste of the Caribbean but can’tfind 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 scrumptiousn Curry goatn Jamaican Pattyn rotin oxtailn Jerk dishand more

for Delicious Discoveries and Scrumptious Memories. buy, eat, Drink, Caribbean anywhere in the world

JAPANCANADA AUSTRALIA &

NEW ZEALANDVancouver

JaMaiCan PiZZa JerKenjoy the spicy flavours of Jamaica in a‘pizza bowl’. PLUS enjoy traditional disheslike brown Stew Chicken, Curry goat and oxtail. anD we offer vegetarian and vegandishes.

ask for Chef bounty hunter2707 Commercial Dr., Vancouver

Tel: 604-876-3343e-mail: chefbounty@gmail.com

riDDiM & SPiCeJamaican Caribbean restaurantackee and Saltfish, Jerk chicken, roti, friedPlantain, Curry goat, oxtail & more open 7 days a weekMon.- Sat. 11:30 - 9:30Sundays 12:30 - 8:30

1945 Commercial Dr., Vancouver

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riDDiM & SPiCe

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Looks good. tastes great.Sink your teeth into a slice of Luscious

Moistness and let your tongue do the Rumba

get yours today:

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traditional Jamaican rumCake

Your Passport to Caribbean Eating Around the World.

JaMroCK CafÉ & reStaUrantwe serve up a delicious cross-section of Jamaican home-style favourites:Jamaican Patties, ackee & Saltfish, oxtail &beans, ital Stew, Jerk Dishes, red Stripebeer, homemade grapenut nut ice cream and much more.

atM bldg., 4f, Jingumae 1-21-15Shibuya-ku, tokyo150-0001, Japantel: 03-3478-2364/intl Dial +81-3-3478-2364 e-mail: ackeeandsaltfish@gol.comowner/Chef: Yvonne goldsonopen: tues-thurs & Sun 11:30a-3:00p;5:00p-10:00pfri & Sat 12:00p-3:00p; 5:00 p-12:00aMonday - Closed

Tokyo

Ack

ee &

Sal

tfis

h

west indies Spicetraders Ltd.importers and Distributors of fine Jamaican products into new Zealand andaustralia. brands include: Pickapeppa, busha browne, walkerswod, Jamaica Joe, Local Spice, St Mary's, tortuga rum Cakes.

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fax:09-925-1169Mobile:027-263-7400

dave@windiestrading.cominternet tel: 305-704-2295

retail & foodservice available.

Are you leaving money on the table?

our mouthwatering 4-in-1 deal will have customers coming & returningto your doorstep. Check out the details @ www.jamaicaneats.com, orCall 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 JerkTel: 604.876.3343 Fax: 604.876.3374 e-mail: chefbounty@gmail.com

2707 Commercial Drive, Vancouver, British Columbia, Canada

Pizza Jerk