january 2011 jamaicaneats newsletter
DESCRIPTION
January newsletterTRANSCRIPT
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.
Check out our sponsors for Delicious Discoveries & Spicy Eats
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Mmm... JAMAICAN ME HUNGRY!
Caribbean Food Delights is the Home of the Best Jamaican products! Quality is always our priority - you’ll taste it in every single mouthwatering bite of our incredibly delicious patties! Try our Curry Chicken,
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Retail Customers: PriceSmart, Price Chopper, Cost-U-Less, Fine Fare, Met Food, Wal-Mart, Sam’s Wholesale Club, Publix, Kroger’s,
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Serving quality Jamaican products to the community for over thirty-two years.
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cts to the community for over thirty-two years. , Stop & Shop, Market Basket, Winn-Dixie, Ke
al-Mart, Sam’s, Fine Fare, Met Food, W Les
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y for over thirty-two years.y Food, Military Commissaries n-Dixie, Ke
s Wholesale Club, Publix, Krogerart, Sam’
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Lively up your food with realJamaican seasonings andspices. Easispice, sold insupermarkets, grocerystores and wholesalesacross Jamaica.
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So easy tocook with
MAKE
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Don’t Miss
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
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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