Year: 2014

The Versatile and Tasty Plantain

Posted on by Marcia Mayne

The plantain is the tenth most important staple in the world and a very popular ingredient in the Jamaican diet. We fry it, boil it, bake it and make it into porridge, tarts and potato chips.

From the same family as the banana, the plantain looks very much like a large banana. Like the banana, both the green and yellow plantain are eaten. The yellow plantain is sweeter and softer than the green. Unlike the banana, though, we don’t usually eat them uncooked. A plantain has about 200 calories and is a very good source of vitamins and minerals.

I’d always preferred the ripe, slightly sweet plantains to the green ones until several years ago at a family gathering when one of my aunts made fried green plantains.

She cut three or four plantains diagonally about a quarter of an inch thick and fried them for a minute or two on each side. Once they turned reddish-brown, she lifted them from the pan, mashed them flat then returned them and fried them for another two minutes until they were crisp. When she finished, she served them with bully beef.

I couldn’t believe the taste – the mild saltiness of the bully beef was a delightful balance to the crispy, semi-sweet plantain – or that I’d previously ignored this delicious food. I couldn’t wait to return home to try it out and made plantains and bully beef every chance I got.

When I’m too tired or don’t feel like frying plantains – the yellow one is preferable – I bake them in the microwave, or oven (wrapped in foil) like I would a potato. I usually cut the tips off and score the skin lengthwise to allow it to expand as it cooks. For variety, you can also stuff the plantain with ground beef, for example, and bake it.

As you can see, plantains are quite versatile. Hope you pick some up the next time you’re in the supermarket.

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Crown and Anchor, Jamaica

Posted on by Marcia Mayne

I was leaving the Accompong Maroon Festival last year when I saw a man standing proudly before his game board. He seemed to be daring everyone to try their luck. I wasn’t sure which game it was then but the colours caught my eye. I was curious. I also wanted to see how this game was played. I wondered if I could beat the dealer. But I didn’t have time to try, my ride was waiting.

I’ve looked at the photo from time to time, trying to figure out which game it was but always came up blank. It didn’t look like any of the ones I was familiar with. Finally, I asked my neighbor. She emails me back – crown and anchor. Of course!

Dealer
The Dealer

Crown and anchor is a dice game that’s been around since the 18th century. Apparently, it’s quite popular with British sailors who likely brought it to Jamaica though I’m not sure when. I’ve noticed that this and other games of chance are played at festivals and around holidays, like Christmas and New Year.

Crown and anchor is played with three six-sided dice, each having the following symbols – crown, anchor, spade, heart, diamond and club. The board also has the same symbols. A player bets on one or more symbols on the board then throws the three dice. The player wins if the symbol he bets on comes on one or more of the dice.

As with most games of chance, the crown and anchor banker has the edge but I’ll still be on the look out for an opportunity to try my hand. He can’t win all the time.

What game of chance would you play?

 

Linking up this week with Nancie’s Travel Photo Thursday at Budget Travelers Sandbox. Be sure to stop by and check out more photos and stories from around the world.

Matrimony: The Fruit Salad

Posted on by Marcia Mayne

I didn’t hide my turned up nose when, on a recent outing, my friend asked if I wanted to get some rice pudding. She had planned on serving some at a dinner she was having the next day. You’ll love this rice pudding, she said. I wasn’t that sure.

When it comes to desserts, fresh fruits usually do it for me. But when I sampled the pineapple rice pudding, it reminded me of a dessert from my childhood. Its name was just on the tip of my tongue. What I did remember was that it was orange pulp and juice flavored with condensed milk.

I mentioned it to my friend and described it to the others at the dinner but no one knew which dessert I was trying to remember. On the way home, the name, Matrimony, popped into my head so I did a search on Google as soon as I got home.

Matrimony is a combination of orange and grapefruit pulp, star apple, which is sweetened with condensed milk. We never made ours with star apple but one of these days, I’d love to try it. Besides, I’ve never seen star apples here — they don’t have a very long shelf life.

Matrimony got its name from the marriage of the thick, sticky sweetness of the condensed milk and the tartness of the grapefruit and orange juices — its perfect counterpoint. I guess it’s from that combination of flavors that the dessert got its name.

Matrimony, Ready to Serve-1
Matrimony – orange and grapefruit in condensed milk

I’ve had Matrimony on the brain for the last three weeks. Chatting with my cousin, I mentioned it to her. I don’t know it as Matrimony, she said, dismissively. It’s fruit salad. Talk about Matrimony led to us reminiscing about the elaborate Sunday meals we used to have that were typically accompanied by homemade desserts and fruit juices.

As I expected, I didn’t find star apples here but the oranges and grapefruits were enough. As soon as I finished chatting with my cousin, I set to work.

The most time-consuming part of making Matrimony is removing the pith. Once you finish that, all you have to do is fold in the condensed milk, stir and serve. It can be served chilled — perfect for those days that are especially warm. You can also garnish it with a little nutmeg. Here’s the recipe:

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Memorial Plaques at St. Peter’s Anglican Church, Falmouth

Posted on by Marcia Mayne

One of the first things you notice when you enter the Falmouth Parish Church of St. Peter the Apostle (St. Peter’s), is its colorful stained glass windows. The most eye-catching one sits over the altar and is flanked by the Apostle’s Creed, the Lord’s Prayer and the Ten Commandments.

St Peters interior
Interior of St. Peter the Apostle

The first church in the parish of Trelawny and one of the oldest on the island, St. Peter’s was built in 1796 on land that the wealthy planter, Edward Barrett, donated. It was constructed from local limestone and bricks that were imported from Liverpool, England.

In addition to its original pulpit, baptismal font, and furnishings made of Jamaican mahogany, it was difficult to ignore the plaques lining the wall. Most date to the 1800s, and were mounted in memory of prominent people who were likely members of St. Peter’s.

Reading the inscriptions, I smiled at the qualities that were considered commendable back then – cheerfulness, sincerity, generosity, benevolence, piety, usefulness, integrity even a mild disposition – and at some of the phrases that sound so cumbersome and out-of-place now.

Here are a few the ones I found interesting:

Samuel
Samuel Earnshaw

In Memory of Samuel Earnshaw Esquire, of Colchis Estate in this Parish. A man of unassuming manners and unimpeachable integrity who from a spirit delighting in acts of generosity and benevolence. Distributed the blessings of life bestowed upon by the Divine Power, with a cheerful and liberal hand.

He died at his residence on 19th of September 1824. Affectionately deplored by his afflicted Wife. Regretted by his numerous friends and not unlamented by those, who personally unacquainted with him, yet were sensible of reputed worth and sincerity.

Joseph Hodgson, Esq.
Joseph Hodgson, Esq.
thi
John Marnoch

Sacred to the memory of The Honorable James Stewart, Custos Rotulorum and Representative in Assembly of this Parish, Judge of the Supreme Court and Major General of the Militia who departed this life on the 4th day of August 1828 aged 66 years.

He devoted his life to the public service of this his native country as a legislator. He was no less distinguished for his eloquence than for the wise policy of his measures. As a judge he adorned the seat of justice by the dignity of his character and the integrity of his decisions.

As chief magistrate of this parish, he endeared himself to its inhabitants not alone as the watchful guardian of the public peace

But as the beneficent promoter of their private interests and individual happiness and in testimony of the grateful feelings with which they revere his name they have erected this monument to his memory.

Mary Aitken
Mary Aitken

Linking up this week with Nancie’s Travel Photo Thursday at Budget Travelers Sandbox. Be sure to stop by and check out more photos and stories from around the world.

Soursop, The Sweet and Sour Fruit

Posted on by Marcia Mayne

I blame the names because despite not looking or tasting the same, it took a long time for me stop confusing soursop and sweetsop and I love them both.

While the sweetsop is about the size of an orange, the soursop is large – about 6-10 inches long — and can weigh up to 12 pounds. Both have names that end in ‘sop’ and green skin but that’s where the similarity ends. The soursop has small spikes covering its entire surface and its milky pulp tastes like a cross between a pineapple and a banana.

A native of the Caribbean, Central and South America where it is known as guanábana, the soursop is packed with several vitamins, including C and B6, thiamine, riboflavin, protein, carbohydrates and trace minerals.

Mixed with condensed milk or freshly squeezed lime juice, the pulp of the fruit can be made into delicious juices. The condensed milk makes it thick, like a smoothie, lime juice gives it a light consistency which is perfect especially on days when the temperature soars to 90 degrees and beyond. (When I’m in New York and get a taste for soursop juice, I mix pineapple juice with condensed milk.) Soursop also makes ice cream, sorbet and smoothies

The leaf, fruit, seeds and stem can be used to heal infections and there’s anecdotal evidence that a tea made from the leaves, stem or bark is an effective cancer fighter. Soursop is also credited with lowering blood pressure.

Soursop doesn’t travel well so the fruit is not usually exported. However, you can find the juice in supermarkets that sell ethnic foods.

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Traditional Dances at the Sakura Matsuri Festival

Posted on by Marcia Mayne

The arrival of cherry blossoms usually signals the start of spring but with cool temperatures here in New York City over the last few weeks, I was surprised to see that many trees were still in bloom at the Brooklyn Botanical Garden’s 30th annual Sakura Matsuri Festival on Sunday.

The Sakura Matsuri festival is billed as a weekend celebration of traditional and contemporary Japanese culture, including Ikebana, tea ceremonies and as temperatures soared to the 70s, attracted thousands of adults and children. Thankfully, the lines into the festival moved quickly.

Several women turned out in colorful kimonos, many people were also dressed as anime characters. I also spotted a few samurai – probably from the samurai sword demonstration earlier in the day.

As I entered the Gardens, I noticed stalls selling books, footwear, handmade totes created from Japanese newspapers, wall scrolls and vintage kimonos. Just beyond them, a magician entertained a tent full of very animated kids.

I followed the crowds towards the Cherry Esplanade. I was searching for the traditional dances, which according to the program would begin about 15 minutes after I arrived. There was still time to get in some photos as I walked the grounds and people watched.

The Japanese Folk Dance Institute of New York performed many of the dances. Unfortunately, I didn’t have a good spot for most of the hour-long performances, so I didn’t get many good photos but I didn’t miss the dances. One of the crowd favorites was the hanagasi odori, the flower straw-hat dance. The other was a dance that is traditionally performed by men — I’ve forgotten the Japanese name and forgot to ask my friends.

Here are some of my photos from the Sakura Matsuri festival:

At least two other cherry blossom festivals are scheduled to take place in the New York area this weekend but with all the rains today, I’m not sure there will be blooms left.

Linking up this week with Nancie’s Travel Photo Thursday at Budget Travelers Sandbox.

A Plate of Tropical Fruits

Posted on by Marcia Mayne

I had several ideas for this week’s FoodieTuesday but this photo of a plate of tropical fruits captured my attention. I stared at the fruits for several minutes, remembering the breakfast that it accompanied, the people who shared the table, the laughter, the view and even the activities we did that day. The colors, in particular, reminded me of the sun and warm temperatures.

A Plate of Tropical Fruits
Slices of cantaloupe, pineapple, lime, paw paw (papaya), mango and banana

Cantaloupe: Though not native to Jamaica, local farmers have been experimenting with and growing cantaloupe. But production is relatively small. Only about 2,000 metric tonnes are exported annually.

Pineapple: It’s difficult to tell from the photo what variety of pineapple this was. You can find at least three different types growing in Jamaica – cowboy, sugar loaf and Ripley.

Lime: Almost every Jamaican has a lime tree in their backyard garden. We use limes to make lemonade (limeade), in cooking and baking. We also use the leaves to make tea.

Paw Paw: Paw paw as we call it here is the reddish orange fruit on the plate. It is probably native to the West Indies. The fruit that is popular now is smaller than the variety I remember (the one I didn’t like as a child). According to the University of the West Indies website, there are 45 species of papaya and the “trees” reach fruit bearing age after only a year. The “Solo” type, with pink flesh was introduced to Hawaii from Barbados and Jamaica in 1911.

Jamaica exports the “sunrise” variety which has a deep red flesh. We started exporting in the 1980s, with more than half of the fruit going to the US. A smaller percentage also made it to markets in the UK, Canada and Holland.

Mango: It’s difficult to say which type of mango this one is, since we have at least 21 different varieties. From the size, I’d guess that it’s either a Julie or Bombay.

Banana: I can say for sure this was not a honey banana, but beyond that I can’t say which type this was as we have several varieties in Jamaica.

Which tropical fruit is your favorite?

 

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Toronto: Revisiting a Favorite Haunt

Posted on by Marcia Mayne

Even though I’ve visited Toronto countless times, I always look forward to each new trip. So when I found out that this favorite haunt was in my work future, just the thought of traveling there made returning to the nine-to-five world attractive. I couldn’t wait to start so I could get on the plane.

In addition to seeing family and friends, I’d be staying downtown – something I hadn’t done since my days at university when I’d crash at my aunt’s and roam the city for hours. I had done that so often, I felt I knew that part of Toronto like the back of my hand.

Time has changed the entire downtown façade now and nothing is how I remember it but I was eager to see if I could find something that I recognized, something I could share with my aunt, who returned to live in the UK more than 20 years ago.

Toronto: Revisiting a Favorite Haunt
My suite at 1 King West

Unfortunately, the trip that I envisioned did not materialize. I’ll tell you why: the weather. The temperature went up and down about as often as the elevator in my hotel. When they started talking snow, I was ready to pack my bags for someplace warm. Believe me, I was not happy.

The bright spot during the trip was my hotel, 1 King West. Located in the heart of Toronto’s financial district, it is close to my office, the Eaton Center, the Bay and Yonge-Dundas Square. And from my suite on the 31st floor, I had an unobstructed panoramic view of the city.

I saw the sun as it broke the horizon in the mornings painting the sky streaks of red, then in the evenings as it slipped quietly away, giving space to millions of beads of streetlights and headlights to try to match its luminosity.

I spent the first few evenings just looking at the sunset. When I finally made it to the Eaton Center, Toronto’s largest mall, I was so overwhelmed by its 330 stores, I wanted everything and nothing. Nothing jumped out at me and I walked out without buying a pin.

Realizing the mood I was in, I gave up and followed the signs to the extensive food court on the lower level and let my nose take over. I settled for an Indian dish of chicken curry that actually sounded and had a better aroma than taste. But get this, they served it on real plates! I opted for real silverware too. Plastic is also available. Unfortunately, most of my meal went into the garbage. 

As I walked back to the hotel, I tried to remember Yonge Street as it was during my early visits. Except for the name, I could have been in any city anywhere. I should take some photos for Auntie, I thought. But where would I start?

Further Reading:

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Linking up this week with Nancie’s Travel Photo Thursday at Budget Travelers Sandbox.

 

Cooking With My Mama

Posted on by Marcia Mayne

Hardly a day goes by that I don’t think of my mama, who I lost 13 years ago today. Mama baked almost every Christmas but she cooked only on special occasions so most of my experiences with her in the kitchen center around baking.

Those memories are so clear in my mind, they’d practically overshadowed her visits when she’d commandeer my kitchen and take over all the cooking. It never ceased to amaze me how the same woman who only cooked at home when the “spirit moved” her had the energy and enthusiasm of someone younger once she landed on my doorstep.

Mama would have a meal ready for us every evening except Friday when she’d use whatever was left over to make something new. On Sundays, she’d prepare dinner, as well as dessert.

It was during one of her visits that I asked her to show me how to make escoveitch fish. Although I was confident about preparing most of our staple foods, the thought of making escoveitch fish left me feeling a bit incompetent. Mama was surprised that I didn’t know but eagerly agreed to show me.

That weekend, we bought red snapper and as soon as we returned, Mama set to work preparing it. Mama was nothing but thorough and even though they had cleaned the fish at the market, it wasn’t up to her standards. She found scales they had missed and trimmed any fins that weren’t properly cut. Then she washed the fish thoroughly in water mixed with limes.

Next, she patted them dry with paper towels and set the fish aside on more paper towels to absorb any remaining water. Since we would be frying the fish, she wanted to make sure there was very little moisture left. (You can also coat the fish lightly with flour to avoid having the oil pop.)

Once that was done, Mama measured and mixed salt and freshly ground black pepper. She scored the fish on both sides and rubbed in the salt and pepper mixture. She also rubbed the mixture on the inside of each fish then set them aside to marinate.

While she waited, Mama cut up onions and Scotch bonnet peppers. She also Julienned some carrots and set that aside too.

After she fried the fish, Mama put them in a Pyrex dish. She poured vinegar into another saucepan, added onion and Scotch bonnet slices and pimento berries and let them simmer for a few minutes.

The pungent aroma of vinegar, onions and Scotch bonnet can be an assault on the senses so it’s best to open a window or turn on a fan.

Once the onion had wilted, Mama turned the flame off and poured the vinegar mixture over the fish and let it marinate overnight. Leaving it in the marinade overnight allows the fish to absorb the flavors of the vinegar and pepper.

Mama’s Escoveitch Would be a Hit for Easter

Thousands of pounds of escoveitch and fried fish were eaten in Jamaica between Good Friday and yesterday, Easter Monday.  Easter is just not Easter without it or the ubiquitous bun and cheese.

 

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Jamaica: Gratto Bread

Posted on by Marcia Mayne

Jamaicans love bread, it’s a staple of our diet, and we have several types. Our hardo bread (hard dough) goes with everything from condensed milk to bully beef, and creamy Anchor butter. The soft, buttery coco bread seems even tastier when it’s enveloping a hot and highly spiced patty.

Peg bread does well with a mug of tea; duck bread is a must at Christmas time, and bammy (cassava bread) and gratto bread aren’t complete unless they’re accompanied by fried fish – especially sprat with the gratto.

When my aunt visited us a few Christmases ago, she brought a list of the foods she had to have while she was home. It included otaheiti apples, gratto bread and fried sprat.

Jamaica: Gratto Bread
Freshly baked gratto bread

I hadn’t seen gratto bread in many years and when my aunt mentioned it, I thought immediately of my childhood and my grandmother who would buy gratto from a bread van that passed by her house with breads and other freshly baked goods a few times a week. But I wasn’t sure where I’d find gratto so I checked with my neighbor.

You’ll have to go to a bakery (rather than the supermarket), she said. It took us a few days and a few bakeries before we found one that sold gratto bread. (One of my aunt’s friends brought her otaheiti apples from her garden but we didn’t find sprat until the evening before we drove her to her next destination.)

What’s Gratto Bread?

The word gratto (sometimes gatto), according to the Dictionary of Jamaican English (Cassidy and LePage), is from the French, gateau. I haven’t been able to find out more about the French connection or the origins of this bread, which the dictionary says “is rolled out flat, folded over, then folded again to produce four layers which are then boiled (or usually) baked.” It seems only a few bakeries still make it.

When the gratto finally arrived, it didn’t look familiar and no matter how much I searched my brain, I couldn’t retrieve an image of the one my grandmother used to buy. This was square, the size and shape of a small sheet cake. There were holes on the edges and in the center, likely to vent it while it baked.

It didn’t look familiar to my aunt either. The gratto bread she remembers had a cornmeal filling. Goes to show that even on an island the size of Jamaica, foods can vary between regions. Despite not recognizing the gratto bread, my aunt was so excited to try it, I barely had time to take a photo before she cut a piece off.

It tasted slightly sweet but the texture was similar to the dense, hardo bread that we normally eat. Although it didn’t have the cornmeal filling that she remembered and she didn’t fried sprat to go with it, my aunt enjoyed her gratto bread and I felt very happy that she was able to cross that off her list.

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