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Page 2 July 29, 2012

A Jamaica Observer Advertising Feature

July 29, 2012 Page 3


eat food? Im ion without gr t is a celebrat cans naturally love food ha w l Jamai the most mparison. If pretty sure al ine is one of is cu er n p ca ent beyond co they will hy ai w nm is ai Jam rt h te ic h en w d an ate, e world, get hing to celebr diverse in th wide cannot ity. there is somet and invite the friends and d an r fa m o m en sons fr commod cook up a stor d you, Jamaicans will ev ur precious ot, making in p M st . g enough of o n er ju ti ov s el It m ily . l m ay d fa cultura ause its Sun Jamaica is a se and unique group of celebrate bec er iv d a ry to us a ve es back how we do. heritage trac cultures people. Our ed ri e you be va d an d tinct leasure to hav f culturp te lu so variety of dis panish, African, Asian an ab r o It is ou S e celebration including the plosion of flavours over t of our festiv ar p a aex m . es in a per British. This al dynamism left our palat the years has ate, which requires conmaican st osing our Ja o ch r nent unique . fo u yo Thank n e hope it stant attentio okbook andtw o C e in ur h it is w u o d C ome an ral par f yo ns both at h s and hearts will become an integ ca ai m Ja y Man and ra will join h collection. in the diaspo brate fifty (50) years of le ce nd A to e. ar ag herit this ye and cultural independence

Class f l e s t i y b

Ackee & Bacon strips with fried beadfruit & ripe plantain
photo by Usain Bolts Tracks and Records

Traditionally ackee is served with saltfish and served as the national dish but there is so much more that can be done with ackee and saltfish separately. Jamaicans have always had a keen sense of savour or taste and this is evident in when we combine our national fruit, ackee with juicy flavourful bacon strips. Although typically served as a breakfast meal, ackee dishes are enjoyed at any time of day or night by Jamaicans. Be sure to try substituting saltfish for bacon in your next ackee meal.

Although this can be enjoyed with any number of side variations we recommend that you try fried breadfruit and ripe plantain.

Page 4 July 29, 2012

A Jamaica Observer Advertising Feature

BBQ Pork Ribs


>>>Grillerz >> >>W ealth

Corporate Chefs
There is no doubt Jamaicans love food even our corporate big wigs like to unwind and spice up their favourite recipe from time to time. We caught up with a prominent group that takes their cooking as serious as their business. The Wealth Grillerz won the Peoples Choice Award and the top prizes for the best pork and best beef categories. The mouth watering dishes including the Shanghai BBQ Chicken, Rainforest Fish Tikka, Brazilian Beef Tenderloin and Copperwood Honey Ginger Ribs had patrons revisiting their boothe up until the closing of the show!!

Brian Ribby Chung

Don Creary

Kamal Bankay

Garth Diddy Walker Simone Riley

Copperwood Baked BBQ Baby Back Ribs

Directions Ingredients 1. Preheat oven to 2500F (1200C). 1 rack Copperwood baby back pork ribs 2. Mix ancho chili powder, white sugar, brown sugar, salt, black 1/2 cup ancho chili powder pepper, cumin, dry mustard, cayenne pepper, Ciroc Vodka and 1/4 cup white sugar 1/4 cup brown sugar chipotle pepper in a small bowl until combined. 1/4 cup salt 3. Place Copperwood ribs meat-side down on aluminum foil. 2 tablespoons freshly ground black pepper Prick back of rib rack several times with a knife. 1 tablespoon ground cumin 4. Generously apply coating of dry rub to all sides of rib rack. 1 teaspoon dry mustard 5. With rib rack meat-side down, fold foil around it to create a tight 1 teaspoon ground cayenne pepper seal. Transfer to sheet pan. 1/2 teaspoon ground dried chipotle pepper 6. Bake in preheated oven until tender and cooked through, 1 cup barbeque sauce about 2 hours. Remove and cool 15 minutes. 1/2 cup Ciroc vodka 7. Increase oven temperature to 3500F (1750C). 8. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack. 9. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time. 10. Cut rack into individual rib segments and serve with more barbeque sauce on side.

July 29, 2012 Page 5

Page 6 July 29, 2012

A Jamaica Observer Advertising Feature

Auntie Normas Saltfish and Broad Bean (Butter Bean)

Delectable Jamaican Fave

any of us have become accustomed to hearing the voice of this angel from a tender age, each morning on RJRs Roving Report on weekday mornings. Since joining the RJR Communications Group in 1972, Norma Brown-Bell has served in various capacities including Executive Producer (RJR 94 FM), RJR Group Public Relations and Marketing Officer, and Outreach Officer for the RJR Communications Group. When she is not fulfilling her capacity as honourary member of our society, she actually embraces a very simple, reserved lifestyle. Procedure: Soak 1/2 lb fleshy saltfish in water for approx. 10 minutes (not to take away all the salty taste) Cooking time approx. 13 minutes over medium flame. Steam about 1/2 pint shelled broad beans (canned butter beans an option which would require no additional cooking time). Cut up and saut 1 medium sized onion, 1 dozen cherry red marble tomatoes, a dash of thyme with a dash of crushed peppers, in a tightly covered saucepan. Strip saltfish into bite-size pieces and mix into sauted onions, tomatoes, thyme and crushed peppers. Add broad beans and simmer for 5 minutes over medium flame. For extra colour and to enhance this delectable Jamaican fare, add sliced red or green peppers during the 5 minute simmer period over medium flame. Serve with soft boiled green bananas, small wheat dumplings, slices of yam (of choice) and slices of yellow sweet potatoes. To give that extra zingy hot taste to this dish, slices of golden yellow scotch bonnet peppers may be applied. Serve with slices of avocado pear and a glass of lemonade made with brown sugar and seedless limes. How about a slice of real Jamaican cornmeal pudding? A specialty prepared by Norma repeatedly and everybody says WOW!! More, more, more.... please! Serving: 4 adults Aunty Normas simple, tasty, cost effective, delectable Jamaican meal. This fare is prepared by Norma several times during the course of any given year. However, during the month of January, on a very special date, Norma prepares this meal in memory of her mother, who enjoyed this meal immensely, and who was a first class cook herself, perhaps not considered gourmet but taste and nutrition always evident.

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Page 8 July 29, 2012

A Jamaica Observer Advertising Feature During our travels we stumbled across a few places that served exceptional Jamaican cuisine which we just had to highlight...

Jamaican Cuisine

Cook Shops

Corn Pork with Ackee and Saltfish

Humming Bird Restaurant
Here is a very popular local meal served at the Humming Bird Restaurant in Montego Bay. Its our delicious Corn Pork with Ackee and Saltfish, serverd with wheat boiled dumplings, yellow yam, green bananas, roasted breadfruit and fried dumpling. This is one of our most requested breakfast meals.

Curried Goat and Roti

Mr. Woodys Restaurant delivers on a Jamaican favourite. This spicy dish is a combination of the Jamaican version with traces of authentic Indian spices. The tender, succulent curry goat is top quality and is especially delicious when served with their very own freshly made Roti; also served with white rice, banana, rice and peas or a combination.

Many times people may even buy another dish but still ask us for some of the curried goat gravy, they cant get enough.

July 29, 2012 Page 9

Page 10 July 29, 2012

A Jamaica Observer Advertising Feature

Saltfish and Cho Cho has been a Jamaican favourite for quite some time and will not leave that list for many years to come. What happens when you add another Jamaican favourite namely curry and put an international twist on that? We have taken that adventurous leap and this is what we came up with. In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then accentuated with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper. This can be had as an interesting appetiser or a late evening snack with a glass of wine. Ingredients 8 Plummy tomatoes, diced 1/3 cup chopped fresh basil 2 cloves garlic, minced 2 tbsp. curry powder 1 tablespoon balsamic vinegar 5 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 loaf French bread, toasted and sliced 1 large onion 1/2 lb. saltfish/codfish 2 small cho-cho/christophine Directions 1. Cut bread into desired pieces and place on a slightly greased baking tray. Toast for 5 minutes then remove from oven. 2. Burn curry powder in 2 tablespoons olive oil and stir fry seasonings (tomatoes, basil, onions, garlic). 3. Add pre-soaked saltfish/codfish and continue stirfry for 5 to 7 minutes. Add pre-boiled (cut into bite site pieces) cho-cho to the pot and stir until well combined. 4. In a bowl, combine the balsamic vinegar, remaining olive oil, kosher salt, and pepper. 5. Place mixture onto toasted bread and enjoy warm.

Curried Saltfish & Cho Cho Bruschetta

Jamaican Cooking Essentials >>>>>>>>>>>>>>>

West Indian cuisine has been influenced by many: the Tainos and Caribs who were the original inhabitants, and the diverse settlers who came to the islands, including the Indians, Chinese, Dutch, English, French and Spanish. This cultural meltdown has left us very diverse and unique in a culinary manner, which far exceeds many cultures around the world. We came up with a list of items that have become essential to Jamaican chefs over many years. These help to make the preparation and serving process easier as well as unique.

Coal Stove
For those of us who appreciate authenticity when it comes to our meals, you will love the effect of a good coal stove. This is necessary for roasting breadfruits, baking puddings as well as preparing coconut drops. Coal stoves are powered by charcoal aka coal, wood chips aka chip-chip and a lot of fanning the fire. Some persons will add a bit or kerosene oil for a quicker burning fire, without this you have a slow, yet steady source of heat that can perfect many a dish!

July 29, 2012 Page 11

Page 12 July 29, 2012

A Jamaica Observer Advertising Feature

Red Snapper
& Jerked Jackfruit

Red Snapper and Jerked Jackfruit roulade with a papaya, thyme & ginger glaze served with a coco, roast breadfruit and scotch bonnet fritter

Method 1. Cut fish open length wise [butterfly] 2. Season with the jerk seasoning, then saut the already seasoned jackfruit at high temperature for 2 minutes. Remove from pan and cool. 3. Place 2 oz of pak choi directly on the fish, covering it entirely, then place the jackfruit on top, and give it a nice gentle, firm roll. Use toothpicks if desired to keep it in shape. Place on a greased sheet tray and cook in oven at 3500 for 6-8 minutes. 4. For the glaze, combine papaya, ginger, thyme and honey in sauce pan. Place on fire at medium heat stirring consistently until it starts to reduce and develop a nice smooth consistency. Remove from heat. 5. For the coco, roast breadfruit and scotch bonnet fritter. Combine all items in a food processor; add 2 oz coconut oil, 1/2 cup water and pure. Remove and shape into 3 oz size coat with seasoned flour and fry. Arrange fish, sauce and fritter on plate ware and serve. 6. Garnish with carrot battons and pak choi

Ingredients 8 oz. snapper fillet [one piece] 4 oz. jackfruit segments [marinated in jerk seasoning] 4 oz. pak choi 2 oz. mild jerk seasoning 2 oz. coconut oil 1 large papaya [pured] 2 oz honey 1 teaspoon grounded fresh ginger 1 small sprig of thyme 1 medium roast breadfruit 6 oz cooked coco 1 small scotch bonnet seedless

! Bon apptit!!!

Dutch Pot >>>>>>>>>>>>>>>

A Dutch pot otherwise known as the Dutchie is probably the star of any real Jamaican meal and is available in many sizes. Way back in the day most of the cooking was done outdoors and as such the round bottom Dutch pots were perfect for slowly stewing or boiling just about every meal. Just as our ancestors could prepare international cuisines from this one pot, so too today Jamaicans use the Dutchie to make soups like fish tea, pepperpot and peanut or main dishes like rice and peas, ackee and saltfish or stew peas. A good quality Dutch pot can also be used for frying. This is definitely a MUST HAVE Jamaican cooking essential!

Jamaican Cooking Essentials

July 29, 2012 Page 13

What do you do with a bunch of bananas that have become brown and will only sit there and get tossed after a while? You improvise and create a tasty breakfast or treat that the whole family will enjoy. This sweet treat can be had as a side order or on the go. Both nutritious as well as tasty, banana fritters are a great traditional treat.

Banana Fritters

INGREDIENTS: 3 bananas 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/3 cup milk 6 tablespoons flour 1/2 grated nutmeg

METHOD: 1. Crush bananas until they are creamed. 2. Combine flour, baking powder, sugar & nutmeg. 3. Add milk and bananas then mix. 4. Dip a large spoon in oil & spoon scoop batter into frying pan. 5. Deep fry in a frying pan until brown and crisp on the edges. 6. Drain on paper towel and serve

Page 14 July 29, 2012

A Jamaica Observer Advertising Feature

Belly Full Steamas

Steam Fish Recipe
In recent times the word steamas has taken on a whole new meaning, and as we celebrate Jamaicas 50th anniversary, we want to celebrate our language as well. Steamas is a colloquial term that is used synonymously with steam fish. I first heard the term when a friend of mine was planning to run a boat (group cooking) and suggested that we prepared some good steamas as the main item on the menu. Since then I have latched on to the term and have been a strong supporter. Indulge your tastebuds and journey with me as I show you that there is nothing more sumptuous than some steamas for dinner, served with fresh garden vegetables with a host of crunchy okra. In foil paper or in a plate, whatever your preference, Belly Full Steamas are simply savoury! INGREDIENTS: 2 lbs of Red or Sliver Snapper 1 small onion 2 tomatoes 2 stalk escallion 2 sprig thyme 2 cloves garlic Salt and black pepper 5-10 grains of crushed Pimento 1 whole scotch bonnet 2 oz butter 1 sachet of seasoned noodles 1 cup of Carrots 1 cup of cubed Irish 1 dozen okra 1/2 cup of string beans Lime juice Vinegar 1 cup of water

METHOD: 1. Remove excess scale from snappers and begin to wash fish with limejuice. 2. Season fish with grated garlic, crushed pimento, salt and black pepper. 3. Cut up tomato, onion, escallion and saut the same in a medium saucepan with butter. 4. Add all other vegetables as well as a cup of water and a teaspoon of vinegar and allow vegetables to cook. 5. Add fish, seasoned noodles and whole Scotch Bonnet pepper. 6. Simmer for 15 minutes or until cooked. 7. Top with water crackers and serve at medium heat.

Calabash >>>>>>>>>>>>>>>
The calabash was one of the first cultivated plants in the world, grown not primarily for food, but rather for use as a water container or canteen. This item is also a reference to the natural lifestyle of Rastafarians and is used as a cup, bowl, or even water-pipe or bong. Wikipedia states that, The calabash is considered consistent with the Ital or vital lifestyle of not using refined products such as table salt, or using modern cooking methods, such as microwaves.

Jamaican Cooking Essentials

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Page 16 July 29, 2012

A Jamaica Observer Advertising Feature

(Escoveitched Fish)

Often times imitated but never duplicated, escoveitched fish from Hellshire is a trademark of Portmore, St. Catherine. Many times people from all over Jamaica go to Hellshire for one reason or another but once they sample the fish prepared by the sea, they find a new attraction and even more reason to revisit the beach. There is nothing quite like the taste of freshly prepared escoveitched fish done to order and steaming with all the additives.

Escoveitched Fish as it is popularly known in Jamaica is also known as Escabeche in other parts of the world including Spain and the Philippines. This can be prepared steamed or fried and marinated in special flavours made of vinegar and honey with onions, carrots and scotch bonnet peppers all left to soak overnight.
INGREDIENTS: 5 whole small/medium sized snappers, grunt, parrot or goat fish cleaned, with the head and tail left on 1 1/2 tsp. (7 ml) salt 1 1/2 tsp. (7 ml) pepper 3 Garlic cloves Cooking oil White vinegar 2 onions 2 scotch bonnet pepper 10 pimentos

DIRECTIONS: 1. Wash fish in vinegar and water 2. Dry fish in paper towel and place on a plate. 3. Cut small deep gashes on each side of the fish. 4. Rub salt and pepper on outside and in the cavities you made and on the outside, then put the fish on a plate or in a shallow bowl. 5. Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil. 6. Place 2 cloves of garlic in the pot and heat on high. 7. Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish. 8. Remove garlic cloves from pot 9. Carefully place fish on its side in to the hot oil. (As many as the frying pan hold). 10. Fry crisp and turn down the heat as necessary. 11. Turn other side and fry crisp. 12. Place fried fish on a plate with dry paper towels. 13. Slice onions, scotch bonnet pepper 14. Place onions, scotch bonnet pepper, and pimento in a small pot with vinegar. 15. Boil contents on stove for approx. 5 minutes. (Be careful of your eyes burning if contents are overheated). 16. Pour contents on the fried fish for a hot and spicy flavour

For an extra kick you can add jalapeo peppers or a little brown sugar to the marinated sauce. There are several places in Jamaica that offer escoveitched fish but if you know a good place to purchase your favourite fish, then next time youre in the mood for some good Jamaican cuisine, try making your own escabeche fish.

July 29, 2012 Page 17

Blue Draws
Blue Draws, Duckunoo or Tie Leaf are the names that are given to this boiled pudding, which originated in West Africa. This sweet treat is a starchy, green banana-based boiled pudding, which is predominantly enjoyed as a dessert. However, it can be incorporated as a snack. It is suggested that once you start eating it, it will be hard to stop. But dont take our word for it, try it for yourself!

INGREDIENTS: 3 cups grated green bananas 1 cup grated coconut 2.5 cups grated sweet potatoes 1 cup flour 1 tsp. baking powder 1 tsp salt 1 tsp vanilla 1 tsp mixed spice 2 cups coconut milk 1 1/2 cups brown sugar

METHOD: Mix all ingredients together. Place one cup mixture into quailed banana leaves. Wrap and tie with string or banana bark. Put the small parcels into enough boiling water to cover, and cook for one (1) hour. Serves 8

Page 18 July 29, 2012

A Jamaica Observer Advertising Feature

Jamaican Jerk
Jerk is an authentic Jamaican method of cooking that is deeply embedded in our culture. Historians believe that this exquisite practice was introduced to the island by way of the escaped slaves namely Maroons, who had established villages in the mountains. It is believed that native Jamaican ingredients along with seasonings used by the Arawaks were intricately combined to develop this special method of cooking we know today as jerk. This method was originally used primarily for meats with two major practical purposes. One was to keep insects away from the raw meat and the other reason was for the purpose of preservation. A piece of meat that was jerked had a longer survival time than a bit that was not.

The three (3) main methods of jerk that we have been accustomed to as Jamaicans both at home and abroad are the most traditional: Pit Jerk; the most famous and still considered the only way to jerk. Using rows of pimento wood placed over an open fire the meat is jerked and then sometimes covered by zinc; Pan Jerk usually done on a jerk pan cover (cut drum) served in foil paper to enjoy hot and on the go, and the most recent which is Oven Jerk, slightly more convenient way of getting some of the jerk flavours at home in the conventional gas or electric oven.

Many of us today will consume scrumptious jerk meals but not have a thorough appreciation for such as we are not entirely educated about its origins. The process of jerk is a slow and savoury one that traps all the flavours involved, thus providing an authentic smoked flavour. The combination of herbs and spices is not only unique but also very innovative and no one anywhere around the world has managed to invent a cooking method quite like jerk. This method is one so innovative that there are several ways in which it can be done. This can maybe be linked to the fact that when someone has a craving or need for jerk, this must be achieved at all costs. has this bit to say on jerk: There are two (2) commonly held theories regarding how the name jerk came to be used. One is that it originates from the Spanish word Charqui, used to describe dried meat. Over time this term evolved from Charqui to Jerky to Jerk. Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Nowadays, the word jerk is used as a noun to describe the seasoning applied to jerked food and as a verb to describe the process of cooking used.

Traditionally jerk is so much a part of Jamaican culture that it actually embodies what it means to be Jamaican in every bitejust like any jerk recipe Jamaicans are unique and full of flavour. Out of many ingredients, our food fascinates the world, Out Of Many One People, we do the same.

July 29, 2012 Page 19

Chicken gizzards are a popular food throughout Jamaica and brown stew chicken gizzards are equally popular and healthy meal choice that can be served at breakfast or dinnertime. With nutritious protein, vitamins and minerals it sure is more than savoury as instructed below.

Ren Rens Brown Stew Gizzard

by Rosemarie Henry Serves a family of 4 Ingredients: 1 pound chicken gizzard 1 small onion, minced 4 stalks escallion, minced 1 scotch bonnet pepper 6 cloves garlic, whole and chopped 2 sprigs of thyme 2 teaspoons crushed pimento 1-1/2 cup fresh tomatoes 1/4 cup white vinegar 1 tablespoon vegetable oil Soy Sauce Ketchup

Method: 1. Cut chicken gizzards into small pieces then wash with vinegar. 2. Drain excess water and season chicken gizzards with onion, escallion, chopped garlic, thyme, fresh tomatoes, crushed pimento, scotch bonnet pepper, salt and black pepper. 3. Pour soy sauce over meat and massage vegetables in then set aside. 4. In a large saucepan, pour a tablespoon of oil and bring to medium high. 5. Saut chopped garlic for about 5 minutes until golden brown. 6. Raise heat and add seasoned chicken gizzards. Sir for 2 minutes then let the mixture come up just to a boil. 7. Immediately reduce heat to low and cover. 8. Let simmer for 45 minutes to 1 hour while stirring occasionally. Check in periodically to make sure that all the gizzards are fully submerged. 9. Let cook until gizzards are very tender. For Breakfast: Best served with boiled plantains, boiled bananas, sliced yams & Irish potato. For Dinner: Served with pumpkin rice or plain rice.

Page 20 July 29, 2012

A Jamaica Observer Advertising Feature

Stew Peas with Beef

by Richard Dean

Traditionally stew peas is cooked with oxtail or pigs tail, but despite much opposition, I stand fast by my personal favourite, stew peas with beef. Just as with many dishes in Jamaica, stew peas can be made in various ways and with every variation we place a personal feel to our recipe. There are a few things that are a must to make the authentic Jamaican stew peas such as coconut milk, thyme, onions and scotch bonnet pepper. My stew peas is never complete without the addition of small-elongated flour dumplings also known as spinners.
photo courtesy of Usain Bolts Tracks and Records

Method 1. Gently fry the stew beef 2. Cut the meat in to small pieces 3. Place the peas, meat and three cups of water in a pot, bring to boil then let simmer for one (1) hour 4. Chop the onion, escallion and garlic 5. Make dough by mixing 2 cups of flour with water. 6. Break off small pieces of dough and roll them in to spinners 7. After the peas and meat have simmered for 1 hour, add coconut milk, onion, escallion, garlic, thyme, salt, black pepper, pimento and scotch bonnet (the scotch bonnet should NOT be cut up). 8. Cook for 1 hour then remove the scotch bonnet pepper Once you have completed this, you can serve with white rice or with potatoes. However you have mastered your own stew peas recipe. Be sure to use with caution as it has been said to have compelling qualities to those who taste it.

Ingredients 1/2 pound of stew beef * 2 cups of red peas, soaked in water overnight * 6 cups water 3 medium-sized diced carrots 2 escallions chopped 1 onion, minced 3 cloves of garlic, minced 3 sprigs of thyme 1 scotch bonnet pepper 2 cups coconut milk 1/2 teaspoon of black pepper 1/2 teaspoon of salt 5 pimento seeds 2 cups of flour 1/4 tsp ginger (optional) 1/4 tsp ground all spice (optional) As many dumpling (spinners) as you like (spinners not optional)

Remember if your stew peas comes out watery, you can always pass it on as red peas soup.

July 29, 2012 Page 21

Breaded Copperwood Pork Chops

Serves 4 to 6 Ingredients 4 to 6 bone-in or boneless pork loin chops - 1/2 inch thick 1 1/2 cups breaded crumbs 2 cups of milk 2 tsp. paprika 2 tsp. onion powder 2 tsp garlic powder 1 tsp. black pepper 1 tsp cayenne pepper 1 tsp. salt 1/4 tsp. thyme Method: 1. Soak pork chops in milk for at least 30 minutes 2. Season bread crumbs with remaining ingredients. Mix well. 3. Place seasoned bread crumbs in a large plastic/paper bag 4. Remove pork chops from milk and add to bag. Shake well until all pork chops are well coated. 5. Remove each pork chop one at a time shaking off excess crumbing. 6. Place in shallow baking pan or on rack. Bake at 3750F for 30-35 minutes (until no longer pink in middle). 7. Serve with rice and peas or mashed potatoes with steamed vegetables.
burners clean. Food left on the burner can start a fire the next time it is used. Always secure your cylinder before a storm. When you go to light the oven, burner or pilot, strike the match first, then slowly turn on the gas.


Do not smoke near any LPG cylinder, especially if you detect a leak. Never try to light a match to detect a leak. If you have to be away from home for several days, turn off the gas. Always keep the areas around the

Page 22 July 29, 2012

A Jamaica Observer Advertising Feature

Fresh N Ready Crunchy Sun Burst Salad

Preparation Time: 5 minutes Chilling Time: 30 minutes Serves: 4 persons
Putting a modern twist on the idea of fresh veggies on your plate is easy when you have Grace Fresh N Ready at hand. You can skip the tiring trip to the market, and get your favourite vegetables chopped, sliced or shredded, pre-washed and ready to use. Grace Fresh N Ready takes a big chunk out of your cooking time because weve done the prep work for you, giving you more table-time with the family. With Grace Fresh N Ready, dinner is served in no time!

Method 1. In a bowl, combine all the salad ingredients and toss well. 2. In a separate bowl whisk ingredients for vinaigrette and toss over salad just before serving. 3. Chill and serve.

Ingredients 1 package Grace Fresh N Ready cabbage 1 package Grace Fresh N Ready sliced sweet peppers 1 package Grace Fresh N Ready shredded carrot 6 leaves Romaine lettuce, washed and shredded 2 cups tomato 1 cup Grace pineapple slices cut in cubes 1 cup Tastee cheese cut in cubes Vinaigrette 1/4 cup salad oil 1/4 cup Grace Pineapple Juice (reserved from can) 2 tbsps Grace Vinegar 1 tsp white pepper 1 tsp sugar

by Kimberly Everett Yam is a versatile vegetable. Yams are the staple crop of the Igbo people of Nigeria. The protein content and quality of roots and tubers is lower than other food staples and is very popular among Jamaicans as up to eighteen (18) different varieties of yam are cultivated in Jamaica. Of all

Yam Salad

roots and tubers, the protein content of yam and potato is the highest, being approximately 2 percent on a fresh weight basis. Yam provides around 110 calories per 100 grams and is high in Vitamins C and B6, potassium and dietary fibre while being low in saturated fat and sodium. This high in potassium and low in sodium product is likely to produce a good potassium-sodium balance in the human body, and so protects against osteoporosis and heart disease.

Procedure: 1. Peel, wash and cut yellow yam into cubes. 2. Bring water to a boil in a saucepot, add yam and salt and boil until fork tender. 3. Cut string beans into small pieces, peel and dice carrots, blanch vegetables. 4. Chop onions and peppers, add yam, vegetables, green peas, mayonnaise and toss lightly. 5. Refrigerate for about thirty (30) minutes and serve on an arranged bed of lettuce and then serve. Ingredients: 2 lbs. yellow yam 1 teaspoon salt 1/4 pound string beans 1/4 pound carrots 1 small onion 1 small red sweet pepper 1 small green sweet pepper 1 tin of green peas 4 tablespoons mayonnaise 4 large lettuce leaves
It is rumored that our yam is the secret to Jamaicas continuous exceptional track athlete performances in competitions and track meets all around the world. Utilise this power food with this fun and easy recipe!

July 29, 2012 Page 23

Jamaican Cuisine Star

Jamaican Cuisine is full of flavour and an assortment of spices. We love to marinate our meats to the very bone as well as we are big on stews, which allow us to have the well flavoured goodness along with our staple dishes. One main star in the Jamaican cuisine lineup is the infamous Scotch Bonnet pepper which is packed with both flavour and heat! The Scotch Bonnet (Capsicum chinense) is a variety of chili, similar to, and of the same species as the habanero. Scotch Bonnet pepper is widely cultivated and used in not just Jamaican cuisine but Caribbean cuisine as well. The plant generally grows to less than one metre while the fruit ranges between one to twelve centimetres; varies in colour, from green, to red, to yellow and mixed. A scotch bonnet pepper pickle is often seen in every Jamaican home both at home and abroad and can make the most ordinary meal extraordinary in a few seconds.
Ingredients: 2 palm full of scotch bonnet peppers 1 large white onion, thinly sliced 1 medium carrot cut in matchsticks 5 cloves of garlic, minced 1 small knob of ginger, peeled, sliced thinly White vinegar Salt Procedure: 1. In a saucepot, simmer the garlic and ginger in the vinegar with some salt. 2. Add carrots and peppers. (Ensure to wear protective gear when preparing the peppers). 3. Keep the fire low and stir occasionally to avoid the vinegar from boiling. 4. When vinegar is somewhat reduced, remove the garlic and discard. 5. Taste the liquid at your own risk. 6. Season with some salt. 7. Turn off the heat and let cool before transferring to a glass jar. 8. Keep in room temperature for at least eight (8) hours and then refrigerate to preserve.

Serve a small portion when needed.

Page 24 July 29, 2012

A Jamaica Observer Advertising Feature

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Page 26 July 29, 2012

A Jamaica Observer Advertising Feature

Serves 6 - 8 Ingredients 1 pack (340g) Caribbean Passion Sausage (Italian/Chorizo/Jerk/Pepperoni) 12 oz. dried penne pasta (or other shapes) 1 large onion, chopped 3 cloves garlic, minced 2 medium tomatoes, chopped 1 green pepper, chopped 1 tsp. dried thyme 1 tsp. dried oregano (or Italian seasoning) 16 oz. tomato/marinara sauce 1 cup of cheese, shredded Salt and pepper to taste Method 1. Cook pasta according to package directions 2. Drain and set aside. Dice sausage while cold and brown in a large skillet over medium heat for 3-5 minutes. 3. Remove sausage and reserve. Add garlic, onion, tomato and sweet pepper to skillet 4. Cook for 3 minutes, stirring constantly. Add tomato/marinara sauce, oregano and thyme and simmer over low heat got 10 minutes. Season with salt and pepper to taste. 5. Add pasta and sausage and stir until pasta is evenly coated and warmed through (about 3 minutes). 6. Plate and sprinkle with shredded cheese. Serve with garlic bread and a fresh salad.

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Page 28 July 29, 2012

A Jamaica Observer Advertising Feature

Kebabs may not be entirely Jamaican; however based on our history, we have taken a number of dishes and made it our own incorporating our very own little twist. We have taken this Middle Eastern meal and put our twist on it with a Jamaican favourite: Pork! In its native culture, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat. The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented in a most innovative way. It is thought that medieval Persian soldiers used their swords to grill meat over open field fires. This unique meal has made its way unto our favourite list and you can try a very Jamaican method by following the instructions below. Ingredients: 1 cup white sugar 1 cup soy sauce 1 onion, diced 5 cloves garlic, chopped 1 teaspoon ground black pepper 1/2 cup jerk sauce 1 4 pound boneless pork loin, cut into 1 inch cubes 10 bamboo skewers, soaked in water for 30 minutes 2 green peppers, deseeded and cut into cubes 1/2 small pineapple, peeled, cored and cut into cubes Directions: 1. Whisk the sugar, soy sauce, onion, garlic, half the jerk sauce and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate for at least 2 hours. Overnight is best if possible. 2. Preheat an outdoor grill for high heat, and lightly oil the grate. 3. Thread the pork, pineapple and green pepper onto skewers, alternating until every piece is done. Baste with remaining jerk sauce. Preheat the grill and cook for 10-15 minutes until well done. 4. Serve immediately with lime or lemon wedges.

July 29, 2012 Page 29

Baked Sweet Potato

with Oscar Mayer Bacon

Ingredients Directions 6 large sweet potatoes 1. Place potatoes with a fork. Bake at 375F for (3- 1/2 to 4 pounds) 40-60 minutes or until tender. Let potatoes 12 strips Oscar Mayer bacon stand cool until enough to handle. Cut them in (fried & crumbled) half, lengthwise. Carefully scoop out pulp, 6 tablespoons Kraft mayonnaise leaving a 1/4 inch shell. 1 tsp. chopped onions 1 tsp. sweet pepper (assorted colours) 2. Place pulp in a large bowl. Add mayonnaise, 1 tsp. finely chopped parsley bacon and all other ingredients. Stuff the potato shells, platter and serve.

Page 30 July 29, 2012

A Jamaica Observer Advertising Feature

Eve Mackerel Seasoned Rice

Ingredients 1 can Eve whole kernel corn 1 can Eve mixed vegetables 2 cans Eve mackerel, drained & flaked 2 cups rice 1 small onion 1/2 tsp garlic 2 stalks escallion chopped 2 sprigs fresh thyme 2 cups water 1/2 cup coconut milk powder 1/2 tsp salt 1 tsp scotch bonnet pepper minced 1 tbsp Lider vegetable oil

Method 1. Heat oil in pot. 2. Saut onions, garlic, escallion and thyme for 1 minute. 3. Add water, coconut milk, salt and bring to a boil. 4. Add rice, Eve mackerel, Eve mixed vegetables and scotch bonnet pepper. 5. Cover pot, reduce heat and simmer until rice is cooked.


Preparation Time: 15 minutes Baking Time: 55 minutes Yield: 6 Servings 2 1/2 cups skim milk 1/2 cup egg substitute 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 cups cubed (1) firm white bread (approximately 4 slices) 1/2 cup SPLENDA Low-Calorie Sweetener 1/2 cup dark raisins Preheat oven to 350. In large bowl with wire whisk, combine milk, egg substitute, vanilla, cinnamon and salt. Stir until blended, about 30 seconds. Stir in bread cubes. Stir in SPLENDA Low-Calorie Sweetener and raisins until just blended, about 10 seconds. Pour mixture into 8 x 1 3/4round glass baking dish. Place dish into 9 x 13 x 2 or 15 x 10 x 2 pan and place pan on oven rack. Pour hot tap water into larger pan until 1 deep, about 4 or 5 cups. Bake 55 minutes or until knife inserted halfway between centre and edge comes out clean. Serve warm or chilled. Nutritional Information (Per serving)
Calories: 135 Calories Saved: 150 Protein: 7g Cholesterol: 3mg Total Fibre: 1g Carbohydrates: 25g Fat: 1g Saturated:** Sodium: 250mg

** Indicates less that 1 gram

July 29, 2012 Page 31

Page 32 July 29, 2012

A Jamaica Observer Advertising Feature

Jerked Chicken Spring Roll

Always creative, always ready to fascinate our eyes and our palates, Usain Bolts Tracks and Records has combined a traditional Chinese Spring Roll with a Jamaican favourite, jerked chicken. The recipe is fairly simple for those who venture into the kitchen. Simply recreate your favourite jerked chicken recipe, roast corn salsa, scotch bonnet pepper, pepper jack cheese and cilantro (also known as Chinese Parsley) in a crispy spring roll wrapper that can be bought in your local supermarket or made at home from all purpose flour, a teaspoon of salt and 3/4 cups of water. You are on your own with the sauce, but some recommendations will steer you toward barbecue, sweet and sour or you can find your way to Usain Bolts Tracks and Records for their signature creamy cilantro dipping sauce.
A unique combination of Jamaican and Asian cuisine

Classic Jamaican Rum Punch

This is a classic fruit blended, smooth drink that is always a favourite. Its fairly simple to make and so a good rum punch is simply a well balanced, eclectic blend of the exotic fruit flavours of the Caribbean as well as well distilled white rum. It is classy as it is laid back and as mentioned before, this drink is always a favourite.

Serves: 10-12 INGREDIENTS: 4 cups water 1 cup lime or lemon juice 3 cups fruit punch 2 cups Jamaican white rum Procedure Mix all ingredients together in a punch bowl. Serve over ice cubes with a piece of lime or lemon. Water and rum maybe added to weaken or strengthen as needed.

July 29, 2012 Page 33

Page 34 July 29, 2012

A Jamaica Observer Advertising Feature

Preparation Time: 5 minutes Cooking Time: 10 minutes Serves: 4 persons

Irie Cabbage and Saltfish

For many people, healthy eating is perceived as an expensive venture. Grace Fresh N Ready disproves this theory. Its the great taste of freshness in every bag, at an affordable price. But dont take our word for it, try it for yourself!

Ingredients 3 tbsps Grace Hello margarine 1 onion, chopped 2 cloves garlic, minced 1 tbsp escallion, chopped 1 pk Grace Pepperpot Soup Mix 1/4 cup water 1 cup flaked saltfish 1 pack Grace Fresh N Ready shredded cabbage 1 pack Grace Fresh N Ready shredded carrot 1 pack Grace Fresh N Ready sliced sweet peppers 1 tomato, chopped 2 tsps Grace Green scotch bonnet pepper sauce 1/8 tsp salt 2 tbsps escallion tops, chopped

Method: 1. In a frying pan, heat Grace Margarine and saut onion, garlic and escallion. 2. Add Grace Pepperpot Soup Mix and water and stir. 3. Add saltfish and stir in the Grace Fresh N Ready Cabbage and Grace Fresh N Ready Carrots and cook for 3 minutes. 4. Add the Grace Fresh N Ready Sliced Sweet Peppers and heat through. 5. Adjust seasonings and serve with your favourite starch.

Pyrex Dish >>>>>>>>>>

Pyrex dishes, otherwise known as Pirates Dish has been made since 1915 and is a very popular item among Jamaican chefs. Pyrex dishes range from casserole dishes to refrigerator dishes and serve a variety of purposes. Persons use these to bake and store or transport food primarily. This attractive container is used for serving and insulation and is the prime guest at many Christmas dinners and other large get-togethers.

Jamaican Cooking Essentials

July 29, 2012 Page 35

Page 36 July 29, 2012

A Jamaica Observer Advertising Feature

Coconut Toto by Devon House Bakery

Everybody loves a good piece of Toto! This treat is one of the many Jamaican coconut cakes that can be served as a desert or at any mealtime. Everything about Jamaican Toto is authentic; from the ingredients, the process to the mouth-watering taste. Enjoy our Coconut Toto recipe. Method 1) Cream butter and sugar 2) Add eggs 3) Add vanilla and almond extract 4) Sift together all purpose flour, baking flour and baking powder 5) To the flour mixture, add milk powder, nutmeg and cinnamon 6) Heat the 2 cups of water to boiling and add the desiccated coconut. Stir in the coconut until all the water has been absorbed 7) Alternate adding the flour, hydrated coconut and evaporated milk to the butter, sugar and egg batter 8) Spread evenly in greased baking tin 9) Bake at 3500F for approximately 30 minutes Ingredients 1 lb Sugar, Dark 1/2 Margarine 2 eggs 1/2 all purpose flour 1 lb baking flour 3 tbsp baking powder 1 pack milk powder 1 tbsp cinnamon 1 tsp nutmeg 1/2 salt 4 cups coconut, desiccated 2 cups water 1 tbsp vanilla 1 tbsp almond extract 1/2 evaporated milk
METHOD: 1. Crush ice in blender 2. Add the mangoes, orange juice, & milk to the crushed ice. 3. Pure all the ingredients in the blender until smooth. 4. Pour into glasses & garnish Serve immediately

Mellow Mango Smoothie

Mangoes are far from precious commodities to Jamaicans & so we tend to dismiss all the wonderful possibilities available for experimental recipes. To jazz things up for this festive celebratory season, why not try this great mango smoothie? This can be served as a welcome drink for your friends and family at any special gatherings that are in the pipeline for Jamaicas fiftieth (50th) birthday party!

INGREDIENTS: 2 or 3 firm mangoes, peeled & cut into chunks 1/4 cup freshly squeezed orange juice 1 cup milk (you may also use half regular milk and half coconut milk) 8 ice cubes, crushed orchids for garnish

July 29, 2012 Page 37

Boy Proof Banana Bread Recipe

by Renat Hemmings

Growing up I was never fond of ripe bananas. I always knew of the nutritional value and even saw everyone enjoying their face full but it never appealed to me. Life was just fine until one weekend my mother found a bunch of slightly ripened bananas and decided to make for us our very first Banana Bread. Life was never the same after that! Even now, well into my thirties, just the smell of Renats Banana Bread baking in the oven makes my mouth water! So Ive decided to share her recipe with you and I hope that you can at least wait until it is cool enough to eat before you slice!! (Unlike myself!!) Preparation time: 5 minutes Cook time: 1 hour Yield: Makes one loaf

Directions 1. Preheat oven to 3500F (1750C). Lightly grease a 9x5 inch loaf pan. 2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 3. Bake in preheated oven for 60 to 65 minutes, until a toothpick is inserted into centre of the loaf and comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Ingredients 2 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas

Raising two (2) boys is never easy, but with this recipe (hopefully), it will cut down on waste and keep their mouths occupied with good food for a while. Be warned if your boys are anything like us...they might hide your ripe bananas until the appointed time for some good Jamaican banana bread!

Page 38 July 29, 2012

A Jamaica Observer Advertising Feature

Coconut Cheesecake
with Rum & Raisin Topping
by Christine Lawson This is a delightful recipe for those of us who like to indulge and walk a little on the wild side. The natural tropical flavours from coconut combined with a taste of good old rum and raisin tickles the tastebuds just enough to tempt you into a second slice. Chrissy was very helpful in sharing this recipe with us and she did so with a warning, the secret to this cheesecake is patience. So get your apron on and get ready to try this! This is a delectable twist on a favourite dessert.

Serving: 6-8 inches (double the

ingredients to make a 10 inch) Ingredients for Filling 2 tubs cream cheese (16 oz) 1 cup sour cream 4 tbsp coconut milk 1 tsp vanilla 1/2 cup white sugar 1 tbsp flour 2 oz shredded coconut (having extra is fine as this can be used for topping and decoration) 2 large eggs 5 tbsp of your favourite coconut rum (or coconut liqueur) NB. I prefer the liqueur as it blends smoother and has a lower alcohol percentage. Dash of nutmeg Method for Filling Place cream cheese, nutmeg and sugar in a bowl. Beat until mixed (do not over mix). Should be soft with no large lumps to properly combine these. Add your two (2) eggs and continue to do so until smooth. (If you were using an electric mixer this is where you put it down). Now use a wooden spoon to add coconut milk, vanilla. Fold in your sour cream and shredded coconut until thoroughly combined. At this point add your liqueur, give a gentle stir just enough to incorporate then pour in your greased pan. Place in a cool electric oven (3000 or below; 2700 would take longer) and bake for 45 minutes to an hour (in a gas oven, 30 minutes). Top should be firm to touch not soft. Turn off the oven and let it cool for as much as four (4) hours and a little as 1(one) hour. Method for Coconut Crust Crust is optional for all cheesecakes and if you are interested in making a thin crust for your dessert, here is a nice method you can try to help punch up your coconut flavour. Your crust can be your favourite Jamaican coconut flavoured cookie crushed out to crumbs. This can be combined with 2? tablespoons of melted butter to line your pan (brown sugar is optional). Ingredients for Topping 1 oz raisins soaked in 3 tablespoon coconut rum or coconut liquor with 1 teaspoon sugar slightly warmed. (This can be achieved if you microwave for 10 seconds to wake up raisins and help them soak up alcohol). 1 tbsp coconut milk 1/4 cup coconut milk (keep separated) 4 tsps white sugar 1 tsp cornstarch 1/2 tsp gelatin (unflavoured) 2 1/2 tbsp coconut rum / coconut liqueur Method Topping Dissolve gelatin in one tablespoon coconut milk, to ensure gelatin dissolved thoroughly. Warm coconut milk and sprinkle gelatin. While that is dissolving and cooling, combine sugar, 1/4 cup coconut milk and corn starch in a separate bowl stirring until ALL lumps are gone. (Cornstarch has to be added to room temperature coconut milk). Pour cornstarch mixture into a sauce pan on a medium to low flame, after which you will add gelatin mixture and stir until it begins to coat the back of a spoon. Remove from heat; allow it to cool for five (5) minutes and then stir in your liquor. Allow your topping to cool in the saucepan for fifteen (15) minutes and then add to already cooled cheesecake. It is very important to refrigerate for at least four (4) hours before serving.

July 29, 2012 Page 39

Page 40 July 29, 2012

A Jamaica Observer Advertising Feature

Bread Pudding Recipe

Some of the best recipes in Jamaican history have been passed down through generations and whilst some recipes may leave room for a personal touch, in my opinion this one is best left as close to the original as possible. This is a Bread Pudding recipe that will raise anyones eyebrows with just one (1) bite. You can add a tablespoon of red rum and you can also use brown sugar instead of white sugar. Good luck! From Mom (with a wink and a smile).
by Mommy Melody

Original Recipe Yield 8 to 10 servings

Directions 1. Preheat oven to 3500F (1750C). 2. In a large mixing bowl, pour hot milk over bread. 3. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well. 4. Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. 5. Bake for 40 minutes, or until firm and golden brown. 6. Serve hot or cold. Red Rum Sauce Option 1. In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow simmering or it may curdle). 2. Whisk in red rum to taste. 3. Remove from heat. 4. Whisk before serving. 5. The sauce should be soft, creamy and smooth.

Ingredients 1-1pound loaf white bread, torn into small pieces 1 quart hot milk 3 eggs, beaten 2 cups white sugar 2 tablespoons vanilla extract 1 cup golden raisins 3 tablespoons margarine

July 29, 2012 Page 41

Page 42 July 29, 2012

A Jamaica Observer Advertising Feature

Ackee Wine Flavour Of The Past

Carry me ackee go a Linstead Market, not a quattie wud sell! is a line from a popular Jamaican folk song Linstead Market. Ackee is the national fruit of Jamaica as well as the main component of the national dish - ackee and saltfish (codfish). Jamaica is the only place in the world where the fruit is widely eaten and served as specialty authentic local cuisine. Jamaican ackee is now canned, exported and sold as a niche product in many global markets and now we are pleased to
afford you the luxury of experiencing this product in the form of a specialty fruit wine. Ackee Wine harnesses the flavours and joy we experience when enjoying this national fruit. Along with the natural goodness derived from the fruit, the cool relaxing taste calms the spirit and brings you that much closer to the modern Jamaican experience. Enjoy our Ackee Wine with your next meal, at your next event or gathering.

Copyright 2012 JOURNEYS END WINE CO. LTD. All Rights Reserved.

Jamaican Sorrel Blush Wine

Jamaican sorrel, which was introduced to the island by the British in the 17th century, is an unmistakable symbol of Christmas. Distinctively flavoured with a delicate aroma and a rich crimson colour, the holidays simply would not be the same without this well-favoured Jamaican drink. Sorrel (hibiscus sabdariffa) is a species of hibiscus native to the Old World tropics, used for the production of bast fibre (or skin fibre) and as an infusion. Jamaican sorrel has tremendous medicinal value as well as significant health benefits. It contains a wide range of vitamins and minerals including Vitamin C, calcium, niacin, riboflavin and a group of compounds called havonoids which not only gives the flower its deep red colour but also assists the body in the cleansing of free radicals that may cause deadly diseases if they are not removed from the body. If your health is important to you, this should be your wine of choice. The Sorrel Hang is the best of both worlds and with this product we offer health as well as a great cuisine experience. Developed from a food with a reputation for superior quality and premium properties, not only will your desires be fulfilled but also your body will thank you for it. Heres a toast to good health, the feeling of youthfulness and long life. From pleasures of the past to you

Irie Drinks by Funky Munky

In Jamaica, we love to celebrate for whatever reason, whether holidays, anniversaries, payday, weekend or just because we feel good. No matter what the occasion, the timing is always right for a well mixed cocktail. There is no doubt that you find some of the best drinks here in Jamaica! After all Jamaican rum is world class and so is our desire to have a good time. Here are a few mixed recipes from our friends at Funky Munky Bistro & Bar that are sure to have you laughing and possibly swinging from a few branches!! Enjoy and remember to drink responsibly.
TWISTED MUNKY: A Jamaican twist or version of a Long Island ice tea made from: White Rum, Vodka, Apple Vodka, Coconut Rum, Pineapple Juice and Orange Juice.

FUNKY FROZE: A frozen exotic cocktail made with: Mangoes & Strawberries White Rum.

FUNKY LYMELITE: Stay cool with this tropical delight made from: Lymelite Rum Cooler, Vodka & Pineapple Juice.

July 29, 2012 Page 43

Page 44 July 29, 2012

A Jamaica Observer Advertising Feature

Irish Moss is seaweed that was originally found near Ireland hence the name. The Irish consumed Irish Moss during the famine of the 19th century in Ireland and they (Irish migrants) brought the tradition to Jamaica. It is one of Jamaicas most renowned drinks among men (and some women) who seek vigour. It is believed to put lead in your pencil , put it back and boost energy that will lead to an increased libido. It is also used by many as an herbal medicine. The seaweed grows on rocks in Jamaica. Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and Vitamin C, and betaine, which is important for cardiovascular health. It functions by acting with other nutrients to reduce the risk of certain cardiovascular disease. Betaine functions in conjunction with S-adenosylmethionine, folic acid, and vitamins B6 and B12 to carry out this function. Heres a combination of these two (2) very powerful ingredients which many Jamaicans enjoy, to develop a unique and truly Jamaican drink. We hope you enjoy! Method 1. Wash the Irish Moss to remove sand and other matter. 2. Place the Irish Moss in water overnight. One part Irish Moss to two parts water. (Optionally can cook right away; however you will have to cook it longer) 3. Peel beetroot and bring to boil in a small pan. 4. Place 5 qt. water in a pot and bring to a boil 5. Add Irish Moss, gum arabic, isinglass, and linseed. 6. Cook for 3/4 hour until all the ingredients, with the exception of the Irish Moss, have dissolved. 7. Pour the liquid into a strainer to another container. 8. Throw away the boiled Irish Moss. 9. Add the rest of ingredients to the liquid and mix well. 10. Boil for an additional 10 minutes.

Beetroot Irish Moss

Ingredients 3/4 lb Irish Moss 1/2 lb beetroot (boiled) 3 oz. gum Arabic (known as gum acacia, is a natural gum made of hardened sap taken from two (2) species of the acacia tree). 3/4 cup natural honey or 1 can sweetened condensed milk (use natural honey) 3/4 lb sugar 5 oz. isinglass 5 oz. linseed 3 tbsp. vanilla extract 5 qt. water 2 tablespoons of powdered nutmeg

Let the mixture cool and then place in the refrigerator for 5 hours before serving.

Jamaican Stout Punch

The Jamaican Stout Punch was introduced to Jamaica by the Irish and is a infamous drink among men (and some women) who seek vigour. It is believed that this particular drink has the power to put lead in your pencil and boost energy that will lead to an increased libido. Jamaicans (men especially) are very in tune with their sexually capabilities and will go to great lengths to achieve their best performance. Ingredients: 12 oz. bottle Guinness Stout Methods: 1/2 cup sweetened 1. Break and beat the raw egg in a bowl condensed milk 2. Place the Guinness stout, raw egg 1/2 teaspoon nutmeg and condense milk in a blender. 1 teaspoon cinnamon 3. Mix the ingredients in the blender 1 raw egg (beaten) 4. Pour the drink into a covered drink jug 5. Add cinnamon and nutmeg Serve cold 6. Stir lightly 7. Place in the refrigerator to chill

July 29, 2012 Page 45

Page 46 July 29, 2012

A Jamaica Observer Advertising Feature

Virginia Dare Jamaica Limited

produces a wide range of cordials, also known as concentrates. Just adding water conveniently makes a refreshing juice drink. These cordials are not only flavourful and refreshing but nutritious. The cordials are not limited to beverage applications but may be used in baking and glazing cakes, donuts, chicken, and ham as well as sprucing up sauces. Lemon Grass Cordial is versatile in that it may be used to create a hot tea or cold iced beverage. It is also an excellent cooking ingredient as it adds a nice lemon flavour and aroma to foods. Lemon Grass has many health benefits and healing properties. It contains Vitamins B, C & A, along with anti-oxidant minerals, zinc, iron, potassium and magnesium. Its anti-bacterial and anti-fungal properties make it very effective in treating fever (hence the alternate name Fever Grass) and colds. It also proves effective in flushing toxins from the body. Lemon Grass may calm the nerves causing one to relax. Sorrel Cordial makes a delightful drink and may be used in cooking to add flavour and a natural red colour to foods e.g. Glazed Sorrel Chicken. Studies indicate that sorrel contains vitamins, minerals, antioxidants and dietary fibre. Sorrels health properties are beneficial in the prevention of diabetes, heart disease, hypertension and cancer. Its diuretic properties aid in weight loss. Sorrel is not only used around Christmastime; the cordial is available all year round.

Try a bottle of our Sorrel Fever cordial (sorrel and lemon grass blend). It is a healthy choice!!!

July 29, 2012 Page 47

Page 48 July 29, 2012

A Jamaica Observer Advertising Feature