Tamarind Season

Tamarind season runs from roughly January to March in Jamaica. The sour tasting fruit grows four or five in a pod, each with a small, flat black seed. When ripe, the pod becomes a light brown brittle shell that breaks easily to expose the sticky fruit.

Tamarind is indigenous to Africa and likely came to the Jamaica and the Caribbean with enslaved Africans. It is high in tartaric acid, B vitamins and calcium. Tamarind grows easily and can be found in tropical countries around the world. Is a favorite with children and adults who savor its sour taste. 

Tamarind Season
Ripe fruit
Tamarind Season
with and without shell

There are many ways to enjoy tamarind, which we call tambrin. The best way by far, is to peel off the shell and eat it. Once the fruit hits your tongue, maybe even before, your mouth will begin to pucker. But that doesn’t stop the tamarind lover who can’t eat only one.

We also separate the fruit from the shell to make tamarind paste, and remove the pulp, add sugar and spices and roll it into tamarind balls (above), or make it into a drink, which is quite refreshing.

I hadn’t seen tamarind balls for a long time after I left Jamaica. Then I noticed them in a grocery store in the Washington, DC area, bought some and started eating them before I got to my car. As expected, my mouth began to water when the tamarind hit my tongue but it was the pepper that shook up my taste buds. I’d never had tamarind balls with pepper before. Ours is typically made with sugar and one or two spices. Curious, I looked at the package – it was made in Malaysia.

Tamarind Season
Tamarind Balls

At one meeting of my book club, the discussion turned to tamarind. One of the members mentioned that she had found sweet tamarind in the supermarket. That shocked all of us — our group was mostly women from the Caribbean who were used to sour tamarind. So she promised and brought sweet and sour ones to the next meeting. We set aside the book we were supposed to be discussing, ate the tamarinds and reminisced about our childhoods. Almost everyone said they preferred the sour ones.

I love to use tamarind in cooking as it goes well with fish, seafood or meats. One of the dishes I prepared for Christmas dinner last year was roast pork with tamarind reduction. I did it on the fly so I don’t have a recipe but I found a Tamarind Jerk Pork recipe at yummily.com that I’m sharing below.  

You can find tamarind in grocery stores or supermarkets that sell tropical or Asian foods. It is one of the ingredients that give Worcestershire sauce its flavor and color.

Tamarind Season in Jamaica – the period after Christmas

In Jamaica, the period after Christmas, when consumers have less to spend and stores experience a decline in sales, is called the tamarind season, possibly because it is the beginning of the planting season and only a few fruits, mostly citrus, are in season.

Tamarind Jerk Pork
Serves 4


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Cook Time
2 hr

Cook Time
2 hr

Ingredients
  1. • 800 g piece lean boneless pork
  2. For the jerk marinade
  3. • 2 tbsp tamarind paste
  4. • 2 tbsp dark rum
  5. • 1 tbsp lime juice
  6. • 1 tbsp red wine vinegar
  7. • 2 tbsp allspice berries, crushed
  8. • 1 cinnamon stick, ground, or 1-2 tbsp ground cinnamon
  9. • 2-3 chillies, chopped
  10. • 2.5 cm ginger, grated
  11. • 2 garlic cloves, roughly chopped
  12. • 1 tbsp finely chopped thyme leaves
  13. • 1 tsp light brown sugar
Instructions
  1. 1. For the jerk marinade: place all the ingredients in a food processor and blend until smooth.
  2. 2. Make small incisions in the pork using a sharp knife and rub the marinade into the meat. Cover with cling film and chill for up to 48 hours, depending on the desired intensity of flavour, but at least overnight.
  3. 3. When ready to cook, preheat the oven to 200C/180C fan/Gas 6. Place the pork in a medium ovenproof baking dish, cover with foil and roast for 1½–2 hours, or until it is soft and well coloured. Alternatively the pork can be cooked on a barbecue.
  4. 4. Remove from the oven, leave to rest for 10-15 minutes then carve and serve.
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A Photo Review of 2013

Like a lot of people, I can’t believe 2013 is over. While it wasn’t a bad year overall, it presented a major personal challenge that forced me to change course, literally and figuratively, early in the year.

As many of my regular readers know, I’ve been exploring Jamaica, my home country, since late 2011. I’d hit most of the places I wanted to see but there are still more that I haven’t touched. 2013 was the year I had planned to do that. But at the end of April, I fractured my ankle when I fell in my backyard.

Everything changed in that instant. For the following three months, all my attention was on getting whole again so I could continue traveling. Although I still have some pain and stiffness, my ankle’s much better now and I’m anxious to resume my exploration of Jamaica and see other places on my list.

Before I do that, I’d like to do a photo review of 2013. Looking back now at the photos of these high points brings a smile to my face and joy to my heart. Hope they do the same for you.

January – St. Elizabeth

Every January 6th, for the last 275 years, the Maroons of Accompong Town in St. Elizabeth, Jamaica celebrate the anniversary of the signing of their treaty with the British and the birthday of their founder, Kojo. I was thrilled to join the celebration last year.

A Photo Review of 2013
Maroon procession, January 2013

This man and his partner drew a crowd as they danced for a good five minutes. They moved so well together — he matching her move for move – I wondered if they were a couple.

Dancing
Maroon Dancers

February – Falmouth

Thanks to my work with an organization that restores historic buildings, I spent a lot of time in Falmouth and went on several walking tours of the town. On my first tour, we visited this masonic lodge, now the Baptist Manse. Built in 1798, it was the first masonic temple in Jamaica.

A Photo Review of 2013
Falmouth Baptist Manse

March – Westmoreland

I’d never had a fish pedicure and honestly, that wasn’t what I expected to do when I made a return visit to Abeokuta Paradise Nature Park. The property gets its name from Abeokuta, the Nigerian city. Its Olympic-sized pool, which has been on the property since it was part of the 18th century Deans Valley Estate, is fed by water from the Sweet River, which has its source about a 15-minute walk away. The pool is now home to inch-long carp that nibble on the dead skin on your feet. It’s hard to keep still while they exfoliate the skin but they are so sensitive, they disperse at the slightest movement.

A Photo Review of 2013
Fish pedicure at Abeokuta Paradise Nature Park

Seaford Town is the largest German settlement in Jamaica. It was established in 1835 for immigrants who had been recruited from Bavaria, Westphalia, and Waldeck. On my second visit, I accompanied Inge, a family friend from Germany. Here she meets one of the residents, a German descendant. Do they look to you like they could be related?

A Photo Review of 2013
Inge and Mr. Kameka, Seaford Town

April – Trelawny, St. James

I was excited to return to Good Hope Great House and Plantation in Trelawny. On my first visit, I fell in love with its location in the expansive Queen of Spain Valley, the warmth and elegance of the old house with its orange wood floors and tray ceiling. This time, I got to see parts of the Martha Brae River which flows languidly through the 2,000-acre property, tour the estate and see the citrus factory.

A Photo Review of 2013
Good Hope Great House

My neighbor told me about Ahhh….Ras Natango, an eco-tourism spot just outside of Montego Bay. One of the owners, Ian Williams, came to pick me up for the 10-15 minute ride up the winding road to the property. I was blown away by the views, by the garden Ian and his wife, Tamika, had carved into the rocky hillside, and the birds that flitted among the flowers.

Ahhh...Ras Natango Garden & Gallery
Ahhh…Ras Natango Garden & Gallery

May, June and July – Kingston

My travels came to an abrupt stop at the end of April when I broke my ankle. Between May and July, I shuttled back and forth between Montego Bay and Kingston – first for surgery, then for follow up visits with my orthopedic surgeon.

 

Despite my crutches, I took a trip to Holywell Recreational Park with a friend. I couldn’t move around much but the views fed my soul.

Holywell Recreational Park Entrance
Holywell Entrance
Flowers and the mountains, Holywell
Flowers at Holywell Recreational Park

To get to Holywell, we drove through Newcastle, a military center that was established by the British in 1840. Its location, high up in the cool Blue Mountains, was perfect to inoculate the troops from yellow fever, a common cause of death back then. Newcastle is now a training camp for members of the Jamaica Defence Force (JDF).

Newcastle parade square with medals
Parade square at Newcastle
Barracks for soldiers at Newcastle
Red roofed barracks at Newcastle station

I don’t usually like to see animals in captivity but when I heard that a donor had gifted Hope Zoo with a lion named Lucas, my curiosity got the better of me. I had to see him.

Lucas was sleeping when we arrived. One of his handlers said he was getting acclimated to the heat — it was July and Lucas was in the open part of the enclosure with very little protection from the sun. We waited for several minutes and finally, he raised his head. He looked docile and tired, likely because of the heat.

Lucas, the lion waking from his nap
Lucas, slowly waking from his nap at Hope Zoo

Sharing space with the zoo is Hope Botanical Gardens. After walking around the zoo, I was in no shape to do the gardens justice. I took this photo while I waited for my ride.

Hope Botanical Gardens
Hope Botanical Gardens

I can’t count the number of times I’ve been to Devon House for its famous ice cream, and to shop, dine or visit the wine bar. But I’d never done a tour of the house.

For me, one of the high points of the tour is this elegant and impressive 35-foot ballroom. It isn’t difficult to imagine the music that was played on its Broadwood piano, or the dances that took place under its Wedgwood ceiling with its English chandelier.

Wedgewood ceiling and English chandelier at Devon House
The 35-foot Devon House Ballroom

I was excited to see this exhibition, titled Rastafari: Unconquerable! at the Institute of Jamaica and I wasn’t disappointed.

Rastafari exhibition, Jamaica
Installation

It takes perfect timing to catch the night blooming cerebus, which blooms only once per year. Luckily, I was no longer on crutches so I was able to go back and forth several times to catch it as its petals opened slowly during the night. These were taken near midnight and it’s still not fully opened.

Night Blooming Cereus
Blooms by night
Wilted Night Blooming Cereus
Wilted by morning

August to December – New York, New Jersey and North Carolina

I returned to New York at the end of July and got right back into the swing of things. Since I was still nursing my ankle, I didn’t want to risk being in the large crowd that typically gathers on Eastern Parkway to celebrate the West Indian American carnival on Labor Day but I didn’t want to miss out all together. So I made my way to the smaller Kiddies Carnival that Saturday. It was my first time at the carnival and it was thrilling to see the future mas players.

West Indian American Carnival Queen
Taking photos with the queen

Wine festivals abound in New York and New Jersey in the fall. At the Jersey Skyline Wine Festival, my friends and I sampled wines from several vineyards and left with a few bottles of our favorites.

Jersey Skyline Wine Festival
At the wine festival

On a beautiful October Saturday, we traveled by train to Villa Milagro in southern New Jersey for a tour and tasting. I could have bought all the wines we tasted but returned with my two favorites.

Villa Milagro wines
Villa Milagro wines

In November, Elizabeth, a friend and blogger at Mirth and Motivation, and I met at The Cloisters for a lovely afternoon of art and music.

The Cloisters Museum & Garden
Entrance to the museum
A Photo Review of 2013
The Cloisters

Then it was off to work in Charlotte, North Carolina, where except for Thanksgiving and food related posts, I never took a photo.

A Photo Review of 2013
Deep fried turkey

By December, I was already daydreaming of the trips I plan to take in 2014. Here’s what I have in mind:

* a more in depth look at Kingston, including a tour of St. Andrew Parish Church
* Port Royal
* South coast Jamaica

Further afield:

* UK – April
* Nicaragua – August
* Canada – February or March
* Tanzania or Kenya – both would be ideal!
* Gabon or Zimbabwe – October

USA –
* Charleston
* New Orleans

The New Year is time to wipe the slate clean and start fresh. Here’s wishing you joy and peace for 2013.

Happy New Year!

If you had unlimited airline miles, where would you go?
What would you like to see more of on InsideJourneys in 2014?

 

 Linking up this week with Travel Photo Thursday, which Nancie at Budget Travelers Sandbox organizes. Be sure to head over and check out more photos from locations around the world.

 

Documentary on Queen Nanny, Jamaica’s National Hero, on Indiegogo

Following in the footsteps of acclaimed filmmakers like Spike Lee and Martin Scorsese, movie stuntman turned director, Roy T. Anderson has decided to go the crowdfunding route to help finance his latest project: a one-hour documentary film, Queen Nanny: Legendary Maroon Chieftainess. Queen Nanny was the indomitable leader of the Jamaican Maroons, and Jamaica’s only female National Hero.

Jamaican $500 note with likeness of Nanny of the Maroons
Jamaican $500 note with likeness of Nanny of the Maroons

Anderson’s impressive début film Akwantu: the Journey, on the history of the Jamaican Maroons, a self-funded effort, has screened on three continents, winning several prestigious awards in the process. This has encouraged Anderson to start working on his second film, which will expand on the story of the New World’s first successful freedom fighters by shedding light on one of the leading figures in that struggle, Queen Nanny – and he is looking to Indiego.com for help.

Indiegogo, the world’s largest crowdfunding platform has a major appeal to budding filmmakers like Roy because of its flexible option that allow campaign owners to keep all the contributions they receive even if they don’t reach their goal. And so Queen Nanny: Legendary Maroon Chieftainess launched on Monday, December 16, 2013 on Indiegogo, with a modest goal of $50,000.

Queen Nanny will begin shooting in 2014 in Jamaica and Ghana. As the producers continue to look for additional funding, they have taken to Indiegogo as a way to ‘spread the word’ and solicit contributions. In return they are offering contributors and supporters perks such as tickets to the première of the film, exclusive private screenings, autographed DVDs, and much more.

About Queen Nanny, the film

She was a queen, captured in her homeland, forcefully transported across the Atlantic Ocean in the belly of a slave ship. In the New

Queen Nanny director, Roy T. Anderson
Director Roy T. Anderson at Akwantu screening, NY

World, she would eventually rise up to become the leader of a new nation.

However, not many people outside of Jamaica know of the Legendary “Nanny,” warrior chieftainess of the Jamaican Maroons, one of the most celebrated, but least recognized heroines in the resistance history of the New World. Most of what we know about Queen Nanny comes through Maroon oral tales and folklore, and not much is written about her in historical texts. So who was this herbal healer, prophetess, and Asante Warrior Queen?

Conceived by Anderson and Georgia State University History Professor Harcourt T. Fuller, this landmark one-hour documentary film, will unearth and examine this mysterious figure that is Queen Nanny of the Maroons. Queen Nanny will document the struggle for freedom of the Jamaican Maroons, which was led by the indomitable military genius “Nana” Queen Nanny, a spiritual leader, skilled in the use of herbs and “guerilla tactics.” From her mountain stronghold at the source of the Stony River in the Blue Mountains, she directed the warfare that effectively neutralized the vaunted British firepower.

The film will be shot in Jamaica, Ghana, the United Kingdom, and the United States starting in 2014, and will feature interviews with scholars who are experts in Caribbean history and the study of slavery.

As we seek to uncover the history and legacy of Queen Nanny, her intriguing story will be told through songs, performances, poetry, and a series of reenactments. One of the highlights of the filming will be a three-day trek to the rugged hills of Old Nanny Town in the Blue Mountain region of Jamaica. Legend has it that only the bravest Maroons or those “free of bad deeds” can safely venture up to this sacred spot where Nanny’s powerful spirit still inhabits.

Nanny symbolizes the pride of today’s Caribbean woman. This film will also look at her legacy and impact on contemporary Maroon and Jamaican women in general, such its current Prime Minister Portia Simpson-Miller, Olympic sprint champion Shelley Ann Fraser-Pryce, and many others. This documentary will also serve as a prelude to the dramatic telling of the epic story of this larger than life iconic figure.

For more information, visit Nanny, the Movie, and on Facebook, Twitter, and the campaign page on Indiegogo

About Queen Nanny Director | Roy T. Anderson

Roy T. Anderson is writer, director and producer of the award-winning film Akwantu: the Journey (Action 4 Reel Flimworks,

2012), on the history of the Jamaican Maroons. This film, which has screened on three continents to rave reviews, was one hundred percent self-funded.

Queen Nanny, Roy’s sophomore film, will expand on the story of the New World’s first successful freedom fighters by shedding light on one of the leading figures in that struggle.

Anderson is a veteran stuntman/stunt coordinator and world record holder. He’s doubled for such Hollywood stars as, Will Smith, Denzel Washington and Jamie Foxx, accumulating more than 400 production credits in the process. He has worked on such hits as Men in Black 3, The Dark Knight Rises, Spiderman 2, Bourne Ultimatum, and American Gangster, and the highly anticipated, Wolf of Wall Street.

While continuing his stunt work, Anderson has flipped the script to direct his second film. During his storied career, Anderson has shown the ability to be very creative in his performance and coordination of difficult stunts, and brings this same imagination to the table as a young director who has observed some of the top filmmakers in the world.

Sorrel, a Popular Jamaican Christmas Drink

There’s no Christmas in Jamaica without sorrel, a drink that is infused with ginger, sweetened with sugar and spiked with white overproof rum. It is as ubiquitous at Christmas time as rum cake, curried goat, and rice with pigeon (gungo) peas.

A hibiscus variety, sorrel came to Jamaica from West Africa. According to the National Library of Jamaica website, references to Jamaican sorrel date to the 1700s.

How to Make Sorrel Drink
Sorrel plant

Sorrel is an excellent source of Vitamin C. It is also rich in copper, calcium, magnesium, iron and phosphorous. Researchers at Jamaica’s Northern Caribbean University have found that three varieties of sorrel that are grown on the island could be effective in fighting some forms of cancer.

Many Jamaicans have the plant in their backyard gardens and some use it not only to make the popular Christmas drink but also to cool fevers, cure colds and lower blood pressure.

Sorrel Drink
Sorrel sepals

Its popularity as a Christmas beverage likely stems from the fact that it is harvested around November/December – just in time for the festive season. For many years, sorrel was only available at that time but as the numbers of Jamaicans and other Caribbean nationals living in North America and the UK swell, you will find several different brands of the dried sepals for sale in supermarkets and health food stores. You can also find the bottled beverage available in some Jamaican/Caribbean restaurants.

Sorrel is also popular in Latin America. A few years ago, my boss’ Mexican wife introduced me to flor de Jamaica. I was so fascinated by the name of the blood red tea she’d made, it took me a while to realize that the color and vaguely familiar aroma was really sorrel.

Unsweetened, sorrel has a sharp, tangy taste. Add a little sugar and it becomes a refreshingly delicious drink. Sorrel can be used to make jams, jellies and chutneys, the leaves can also be used in salads.

Sorrel Drink


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Ingredients
  1. 6 cups water
  2. 3 cups sorrel sepals
  3. 2 oz ginger
  4. 6 whole pimentos
  5. 1 cup granulated sugar
Instructions
  1. Bring water to boil.
  2. Pour boiling water over sorrel and ginger. It should be enough to cover the sorrel
  3. Cover and let steep overnight.
  4. Strain and sweeten.
  5. Add rum, if desired.
  6. Add pimento berries and refrigerate.
  7. Serve with ice.
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Jamaica Travel News

The following is a round-up of travel news culled from the Jamaica Gleaner and the Jamaican Observer newspapers.

Make the historic Cuba Cruise

Five days after the winter tourist season commences, Jamaica will be part of history when Louis Critsal Cruises sails out of Montego Freeport en route to Cuba.

This is the first time that a cruise line will operate ships between the two neighbouring countries.

During an interview on Monday, Cuba Cruise’s marketing and media coordinator, Melissa Medeiros, confirmed that the first ship from the tourism capital will depart on Friday, December 20, and operate every Friday until March 21, 2014. Read more here.

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Jewel Paradise Cove Opens

The 225-room Jewel Paradise Cove hotel in Runaway Bay, St Ann, officially opened last weekend to become the third hotel in the Jewel brand owned by Sagicor Life Jamaica.

Jewel Paradise Cove joined the Jewel Runaway Bay, and the Jewel Dunn’s River in Mammee Bay, St Ann, as Sagicor extended its interest in Jamaica’s tourism product. Described by the company as its most contemporary spa resort, the redesigned adult-only property sparkles from its multimillion-dollar upgrade, offering services that are centred on its health, spa, and fitness theme.

Private balconies and patios have been added to the rooms, another evidence of the physical enhancement that has been made to the property. Of the 225 rooms, 15 are junior suites that have been totally refurbished to offer more luxurious accommodation for the guests. For more.

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Jamaica on Target to Make Stopover History

THIS year is shaping up to be the best in the history of stopover arrivals, with preliminary figures suggesting that Jamaica could welcome more than two million visitors to the island by the end of the year, according to Tourism Minister Dr Wykeham McNeill.

“The 15th (today) is the start of the season but if we continue tracking at that pace, as we are doing now, we will have a landmark year as for the first time in history we would surpass two million stopover visitors for 2013,” McNeill told editors and reporters at the Jamaica Observer Press Club held at the newspaper’s head offices in St Andrew on Thursday. Read more here.

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$20-billion Boost For Tourism Sector

Tourism Minister Dr Wykeham McNeill has said that over $20 billion in investments have been earmarked for Jamaica’s tourism sector.

“What we have on the books in terms of investment is about 20 billion in the tourism sector and it brings about 840 rooms on stream which are either new rooms or old rooms that have been completely refurbished,” McNeill said. Read more here.

_______

Shorter Wait Expected at Airports

With thousands of visitors expected to travel to Jamaica during the 2013/2014 winter tourist season which begins today, efforts are underway to lesson the lengthy wait in long lines at the island’s two international airports.

According to Tourism Minister Dr Wykeham McNeill, the process has already begun with the removal of the outgoing immigration service, which had contributed to the bottleneck, from both the Norman Manley International Airport in Kingston and Sangster International Airport in Montego Bay. Read more here.

Our 3rd Blogiversary – in 3 Takes, Take III and a Giveaway

My visit to South Africa, Zimbabwe and Lesotho starting me blogging, but Jamaica was my inspiration to get in to travel. Though I was born in Jamaica, I don’t know it as well as I think I should.

When I got laid off from my job in November 2003, I was excited. For several months prior, two friends and I had been planning our next professional moves. Mine was to start a tour company that would showcase Jamaica the way I see it, not the sand, sun, reggae and rum tour that many people associate it with.

At less than 4,500 square miles, Jamaica is slightly smaller than the Connecticut yet it is as diverse as many countries twice its size. Part of the island’s beauty is its lushness. Jamaica is a garden full of a variety of flowers, including orchids – about 200 species, nearly half of them endemic to the island, several hundred types of ferns and trees which bathes this little piece of rock in a riot of color year round.

It was not surprising then that my first post was about flowers, the kinds of flowers that my mother, grandmother and countless Jamaicans grow, the flowers that make my heart smile. Since then, I’ve blogged about flowers several times.

Our fruits…

Me no drink cawfee tea, mango time. Care how nice it may be, mango time. Mango Time, Jamaican folk song

We’re passionate about fruits but especially mangoes, which is celebrated by its own folk song. Yes, when it’s mango time in Jamaica we eat it at every meal. Almost.

Our food…

3rd Blogiversity in 3 Takes
Little Ochie’s Jerk Lobster

Jamaica has more than 300 species of birds, more than two dozen of which are endemic to the island. The doctor bird, a swallowtail hummingbird is our national bird.

3rd Blogiversary in 3 Takes
Doctor Bird, Roaring River, Westmoreland

Domestic animals are also quite common. You’ll notice goats, cows, as well as donkeys, especially in the rural areas. 

3rd Blogiversary
Holy Goat, Trelawny
Sometimes, it's the Characters that Make Travel Memorable
Dunns River Falls Donkey, St. Ann
Horse
Horse

From large great houses, opulent castles such as Trident to small board houses, we have them all. Take a look.

3rd Blogiversity in 3 Takes
Trident Castle, Portland, Jamaica

 Our churches….

Our landscape

Blue Mountain sunrise
Blue Mountain sunrise

 

Our beaches…

Twenty or 30 years from now, I’m going to be on a beach in Jamaica. – Idris Elba

Mobay Beach
Montego Bay Beach

Our people

3rd Blogiversary Giveaway

In celebration of our 3rd Blogiversary, we’re giving away three prizes – two (2) copies of the Lonely Planet travel guide to Jamaica, and a copy of The Real Taste of Jamaica by Enid Donaldson to three lucky winners. Enter by December 22nd by leaving a comment, tweeting about the giveaway #3Years3Prizes or liking us on Facebook. It’s that easy. The giveaway is open only to addresses in the United States and Canada. Good luck!

 

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Linking up this week with Travel Photo Thursday, which Nancie at Budget Travelers Sandbox organizes. Be sure to head over and check out more photos from locations around the world.

The Jamaican Cookbooks I Can’t Live Without

Many of us learn to cook while watching the women in our families – our mothers, grandmothers, and aunties. Many others learn from using cookbooks.

I spent a lot of time in the kitchen in my early days – but I was doing homework rather than actively watching my mother cook. Frankly, I wasn’t very interested, maybe because I was a picky eater, but she also wouldn’t let me near the stove.

So the kitchen wasn’t alien territory to me and as soon as I was old enough, I was helping her bake the rum cakes that are synonymous with Christmas in Jamaica and the Caribbean. I loved those days in the kitchen with her. It was a little game with us – me trying to sneak and eat some of the nuts she had to put in the cake, she trying to catch me with the evidence.

Maybe because of all those years in the kitchen, I wasn’t worried about not being able to cook when I moved away to attend school. Part of it was common sense – I knew, for example, that if I planned to cook rice and peas, I’d have to boil the peas before adding the rice. The most important part, I think, was memory — I knew how the food was supposed to taste.

I was confident. Fried chicken was one of the first meals I tried. It was a Sunday and I remember thinking that my kitchen smelled just like the one at home.

And as time passed, I perfected the meals I tried and added new ones to my repertoire. Each time I visited home, I brought one or two  Jamaican cookbooks back with me.

Jamaican Cookbooks on My Kitchen Counter

These Jamaican cookbooks come in handy,  when I’m baking, when I need to look up ingredients or recently, when I was researching the history of homemade peppermint candy.

Norma Benghiat’s, [simpleazon-link asin=”0140465987″ locale=”us”]Traditional Jamaican Cookery[/simpleazon-link], my first purchase, reminded me of a little cookbook my mother used. Benghiat’s book features all the traditional dishes and provides background information on many ingredients in the extensive glossary.

Enid Donaldson’s, [simpleazon-link asin=”1894020863″ locale=”us”]The Real Taste of Jamaica, Rev. Ed.[/simpleazon-link], is the book I refer to friends who want to learn more about Jamaican cooking. A larger than Benghiat’s book, it’s full of attractive color photos that make the foods jump off the page. I turned to Donaldson when I started to make Easter buns and use it frequently to check ingredients when I try something new.

[simpleazon-link asin=”1580088422″ locale=”us”]Jerk from Jamaica: Barbecue Caribbean Style[/simpleazon-link], Helen Willinsky – As the name suggests, all the recipes are about jerk and were created in Walkerswood, a local company’s kitchens. My favorite recipe from Helen is the Stir Fry Vegetables and Jerk Tofu, which I wrote about recently.

A Collection of 19th Century Jamaica Cookery and Herbal Recipes – a lovely collection of old recipes, I check this cookbook out when I need herbal remedies.

Lucinda’s Authentic Jamaican Recipes, Lucinda Scala Quinn – I love Lucinda’s cookbook more for the photos than the recipes. I use for presentation ideas.

[simpleazon-link asin=”9625932283″ locale=”us”]Food of Jamaica: Authentic Recipes from the Jewel of the Caribbean (Food of the World Cookbooks)[/simpleazon-link], John DeMers and Eduardo Fuss – Again, another Jamaican cookbook I love for the color photos of the food. When I feel adventurous, I check for variations on recipes or presentation.

[simpleazon-link asin=”9768215801″ locale=”us”]Nyam Jamaica a Culinary Tour (Nyam Jamaica)[/simpleazon-link], Rosemary Parkinson, at coffee-table size and 425 pages, this isn’t just a cookbook, it’s a culinary tour de force through all fourteen of the parishes that make up Jamaica. Beautifully photographed, Nyam (an African word for eat) Jamaica looks at the history of the food, it features interviews with the cooks who make the foods, and offers unique recipes, like ackee cheesecake.

JamaicanEats, while not a Jamaican cookbook, this magazine features articles on cooking, stories, and reader recipes.

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The Animals That Caught My Eye

I’d be the first to say that I’m not an animal lover so I was mildly surprised at the number of photos of animals I’ve taken during the last year. Here are a few:

The Cat at Croydon

A friend who was a cat owner used to say that cats were humans in an earlier life. That’s why they act so superior.

Cat
The cat at Croydon

As we sat listening to the Croydon Plantation tour guide talk about coffee growing and processing, this little cat jumped on the bench in front of me. I snapped this photo just before it walked away.

Jamaica Red Poll, YS Falls

It’s common, especially in the rural areas, to see cattle in pastures or even on or near country roads. YS Falls in St. Elizabeth, is not just a stud farm, it also has several heads of Jamaica Red Poll cattle. The Jamaica Red Poll was developed from Red Poll cattle that was imported from Britain in the 19th century to improve the local breed. I love their distinctive rich reddish-brown color.

Jamaica Red Poll Cow, YS Falls
Jamaica Red Poll Cow, YS Falls

I wish I had longer lens, but I couldn’t resist taking a photo with the egrets waiting nearby to catch dinner – small insects that the cow distributes.

Yard Fowls in Portland

There was a time when just about every Jamaican household had chickens, hens and at least one rooster running around. My family was like any in Jamaica – we also kept chickens and about once a month, we’d have one for Sunday dinner.

Cock, Boston Bay
Rooster, Boston Bay

Now it seems everyone buys chicken from the supermarket, or they’re raising day-old chickens that they feed round the clock. They’re ready to eat six weeks later. I prefer the yard fowl.

Black and white hen
Black and white hen
Brown Hen, Boston Bay
Brown Hen, Boston Bay

A Peacock at Appleton

As if on cue, it began drizzling just as we started the Rum Tour at Appleton Estate. I put away my camera and took the umbrella the tour guide gave me. Just then, I noticed a peacock several yards away. I wanted a photo but didn’t want it badly enough to get my camera wet. But when the peacock turned and began walking towards us, my friend held the umbrella. I was ready just as it sauntered by me.

Peacock at Appleton Estate
Peacock at Appleton Estate

Clydesdales in Falmouth

These Clydesdales in Falmouth moved so quickly, I hardly had time to get a second shot.

The Animals that Caught My eye
Clydesdales, Falmouth

 

Any glimpse into the life of an animal quickens our own and makes it so much the larger and better in every way. – John Muir

Linking up this week with Travel Photo Thursday, which Nancie at Budget Travelers Sandbox organizes. Be sure to head over and check out more photos from locations around the world.

 

 

 

 

5 Ingredients That Fire up Jamaican Cuisine

Jamaican cuisine draws heavily on the culinary traditions of the people who have called it home – the Tainos, the original people, Africans, Spanish, English, Portuguese, Indian, Chinese, and our own Rastafarians.

However, almost everyone associates our cuisine with pepper, specifically Scotch bonnet. But you’d be wrong to believe that we rely solely on Scotch bonnet to fire up our food.  Here are five ingredients that you’re guaranteed to find in every Jamaican pantry.

Scotch Bonnet pepper – One of the hottest peppers in the world, Scotch bonnet got its name because it resembles the tam (bonnet) a Scott wears. The mature pepper can be green, red, orange or yellow. You’ll find Scotch bonnet in just about every dish, from soups to stews. Along with several other spices, it gives jerk its heat.

Pimento – Pimento is the dried fruit of the pimento tree. Jamaica is one of the main producers of pimento. In 1693, it was introduced to the market as a “sweet scented Jamaican pepper” but you might know as “allspice” because it has the combined flavor of cloves, nutmeg, pepper and cinnamon. We not only use the dried fruit, which we use mostly whole, we also use the wood. It is what gives jerk its distinctive, smoky flavor which you won’t get in packaged jerk sauce. We also use pimento to make a delicious liqueur.

Thyme – Another ingredient that revs up the flavor in just about every dish we prepare, from rice and peas to stews, soups and meats. Thyme is typically used fresh, sometimes dried but rarely ever bottled. You’ll find it in local markets bundled with a bunch of scallions, or you can buy it on its own. Let it dry naturally, away from sunlight, and store it in a glass container.

Curry – Curry here refers to the mixture of spices that is used to make curried goat, chicken, etc. Indian indentured servants, who came to island to work on plantations following the abolition of slavery, added curry, as well as roti, to our cuisine. However, the type of curry that is popular in Jamaica is a powdered blend that pales in comparison to the rich, textured curries that India is known for. The Jamaican curry powder has pimento, turmeric, cumin, coriander, fenugreek and anise.

Jerk sauce/seasoning/rub – Like curry, jerk refers to the sauce/seasoning as well as a way of cooking. To jerk is to slow-cooking meat, traditionally pork, over a fire made of pimento wood. The fire releases the oil from the wood, which give the meat its distinctive flavor. In addition to the pimento flavor, the meat is also seasoned with a mixture of spices. That mixture, was until a few years ago, a closely guarded secret. After almost disappearing from local cuisine, jerk made an explosive return around the 1970s with an expanded menu which included chicken, fish and sausage. For many years, Boston Bay in Portland, was the place to go for authentic jerk. Now, jerk stands are as common as patty shops. The main ingredients in jerk sauce/seasoning/rub are thyme, nutmeg, cinnamon, brown sugar, and Scotch bonnet peppers.

Homemade Jerk Seasoning


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Ingredients
  1. 1 onion, finely chopped
  2. ½ cup finely chopped scallions, including green parts
  3. 2 teaspoons fresh thyme leaves
  4. 2 teaspoons salt
  5. 1 teaspoon ground pimento (Jamaican allspice)
  6. ¼ teaspoon ground nutmeg
  7. ½ teaspoon ground cinnamon
  8. 4-6 Scotch Bonnet or habanero peppers, seeded and deveined, minced fine
  9. 1 teaspoon freshly ground black pepper
Instructions
  1. Using a mortar and pestle or a food processor, combine all the ingredients and grind to a paste. Store leftover paste in the refrigerator in a tightly closed jar for about 1 month.
InsideJourneys https://insidejourneys.com/

Other ingredients you’ll find:

Nutmeg – The dry seed is used primarily in baking, while its outer shell is dried and ground to produce mace, another spice. Nutmeg is indispensable in Jamaican baking.

5 Ingredients that fire up Jamaican cuisine
Nutmeg

Coconut /Coconut Milk – In our house, we never made rice and peas without coconut milk, and it wasn’t the processed kind either. Whether you use the milk that has been extracted from shredded coconut or the packaged version, coconut milk is a must have in Jamaican cuisine.

Vinegar – Typically made from cane sugar, vinegar is a key ingredient in escoveitch fish. Vinegar, like lime, is also used to wash meats and fish prior to cooking. It is also used to pickle Scotch bonnet peppers.

Ginger – Introduced into Jamaica around 1525. By 1547, Jamaica was exporting ginger and was one of the three largest producers of ginger in the world between the 1930s and 1960s. The variety of ginger we have in Jamaica is thinner and several times more potent than that in the U.S. We use it in cooking and baking, and also to make homemade ginger beer and sorrel – two drinks that are popular around Christmas.

5 Ingredients that Fire up Jamaican Cuisine
Limes

Browning – Most Jamaicans use browning, which is really burnt sugar, in their Christmas or fruit cakes to give it that rich brown color. Some people also use it in oxtail. Use sparingly. Too much and foods will come out with a bitter taste.

Limes – used to wash fish and meats prior to cooking, to make lemonade, rum punch and sorrel.

 

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Stir Fry Vegetables with Jerk Tofu

A few years ago, my extended family started a monthly gathering to cook the meals that we grew up on, the dishes that we don’t have as often because we no longer have the luxury of someone else to prepare them for us.

Each gathering was an all-day affair with reminiscences about growing up, side-splitting, tears-running-down-the-face laughter about who did what when, and plenty to eat and drink. The best part was you never knew which old favorite the hostess (the women usually did most of the cooking) would surprise us with.  

One of my cousins is married to a vegan. When it was my turn to host, I scratched my head for weeks trying to think of something that I could make that’s different from his regular fare. Turning to my cookbooks, I found this recipe for Stir Fry Vegetables with Jerk* Tofu.

Stir Fry Vegetables with Jerk Tofu
Chopped Vegetables for Stir Fry

The cookbook, Jerk From Jamaica, is from Walkerswood, a local company that makes spices, sauces, preserves and canned vegetables. Walkerswood takes its name from the community in St. Ann where it has its operations. The company sources its produce from local farmers and from its own farms in St. Ann and St. Elizabeth, processes them at the factory in Walkerswood, and distributes them in North America, the UK, New Zealand and other countries. The recipes in the cookbook are all made in their kitchen using their products.

Stir Fry Vegetables with Jerk Tofu
Serves 4


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Prep Time
5 hr

Cook Time
45 min

Prep Time
5 hr

Cook Time
45 min

Ingredients
  1. 1 tbsp Walkerswood Jerk Seasoning or Marinade
  2. 2 tbsp Palm, sesame or soya oil
  3. 1 lb Firm tofu, or Quorn, cubed
  4. 1 Onion, sliced
  5. 2 cloves Garlic, chopped
  6. Oil for frying
  7. 1kg/2lb (total of any combination)
  8. Vegetables - carrots, zucchini, cauliflower, green cabbage, pak choy, sweet peppers or broccoli
  9. 2 stalks scallion (optional)
  10. Salt to taste
Instructions
  1. Mix together jerk seasoning and oil, add to tofu and marinate for at least an hour.
  2. Heat the frying oil in wok or suitable skillet.
  3. Deep fry the tofu cubes for 3-5 minutes and reserve.
  4. Pour out most of the oil and stir fry the onion and garlic, then begin to add the other vegetables, hardest first.
  5. Cook very lightly, add the tofu and stir in gently until hot. Serve immediately.
Adapted from Jerk from Jamaica
Adapted from Jerk from Jamaica
InsideJourneys https://insidejourneys.com/

Stir Fry Vegetables with Jerk Tofu is a simple dish that goes over well with most people. It’s light and flavorful and pretty easy to make. Once you prepare the tofu and chop the vegetables, the most time-consuming part is frying the tofu. Since we have to fry it, I usually let the tofu drain overnight to remove as much of the water as possible.

The next morning, I cut it into cubes no more than a quarter of an inch thick and smear on the jerk seasoning. Use a light touch here as tofu breaks easily.

Jerk seasoning can be either wet or dry. If you have dry seasoning, mix it with oil, as the recipe suggests, so it will be easier to spread. Whether wet or dry, spread the seasoning evenly and turn the tofu over to coat the other side. Once that’s done, set aside the tofu to marinate for about four hours.

The recipe calls for carrots, zucchini, cauliflower, green cabbage, pak choy, sweet peppers or broccoli but don’t panic if you don’t have them. I use what I have, which is usually broccoli, cauliflower, carrots, and red and yellow peppers. The most important thing, I think, is to have a mix of firm and soft, colorful vegetables to give the dish variety in texture and color.

Wash and chop the vegetables and scallion and set them aside. I prefer to cut the onion into wedges instead of slices.

Stir Fry Vegetables with Jerk Tofu
Stir Fry Vegetables

Most of your work will be in frying the tofu. Once that is done, all you have to do is stir fry the vegetables. When I made this dish recently, cooking time was about 30 minutes. 

Stir Fry Vegetables with Jerk Tofu is a great one-pot meal that’s a hit on any occasion.  I’ve made it for Thanksgiving, Christmas and many gatherings. Hope you’ll give it a try.

What’s jerk?
Jerk is a way of cooking that originated in Jamaica. It involves rubbing meat (back then it was only pork) with a mixture of spices and cooking it over a pimento fire. The pimento wood adds a distinct smoky flavor. Jerk also refers to the spices that are used to marinate the meat.
These days, jerk sauce is bottled and sold widely and can be used to jerk fish, chicken, sausages, even vegetables.

How to Join the FoodieTuesday Linkup

Join the FoodieTuesday linkup by –

  • Posting a foodie photo on your blog
  • Adding the link to your foodie post in the link tool at the bottom of this post
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