Carnival weekend is approaching, folks, and for those of you who are participating in the road march, you need lots of stamina to get through the day. Keeping this in mind, you ought to begin with a sensible breakfast. Breakfast is the most important meal of the day, as we all know, but it makes even more sense for you revellers as you don’t want to pass out on the road burning up energy you don’t have due to hunger. Most likely it will be quite warm out and there’ll be an abundance of free-flowing alcohol available, so make sure your stomach is lined up properly Sunday morning.

Nothing beats a good old-fashioned traditional Jamaican breakfast such as callaloo and green bananas, ackee and saltfish with dumplings or something simple and filling like cornmeal or oatmeal porridge. Don’t fancy preparing that? You can opt for some eggs done any style, turkey bacon (which contains less sodium than regular bacon) and toast, hot or cold cereal, yoghurt and fruit alongside your tea and coffee. Oranges are in season, so why don’t you carry some on the road? They’re not only delicious, sweet and juicy but easy to transport and will not spoil easily.

I can’t stress enough the importance of water, you need to keep hydrated throughout the day, so don’t leave the house without your water bottles, or purchase from hygienic street vendors. If you will be drinking alcohol, make sure to drink water in between those libations to keep sober and refreshed. Coconut water and sports drinks such as Gatorade and Lucozade help to quickly rehydrate your system and are a popular choice with athletes.

I am not sure what street food is on offer here during carnival, but my friends who have participated in Trinidad tell me that they have eaten roti, buss-up shot, doubles and even burgers during their peckish moments at the road march. Jamaica has its own special brand of street food such as pan chicken, so there is no excuse to go hungry on the road.

However, to reiterate my first point, don’t leave home without a sensible, nutritious breakfast and begin your day of fun on a positive note.

Yoghurt Parfait

I demonstrated this recipe last week on TVJ’s Smile Jamaica. It is a delicious, quick and nutritious breakfast dish.

You Will Need…

1 cup of Granola or Muesli (choose one with a mixture of seeds and nuts)

1 chopped fruit (your one serving of 5 needed per day)

1 4oz carton of your favourite yoghurt (your calcium for the day)

Method:

In a tall glass, add fruit to the bottom, layer with granola and top with yoghurt and more fruit.

Callaloo and Cheese Omelette

This omelette is loaded with iron, calcium and protein. A general rule to prepare omelettes is 2 to 3 fresh eggs per person. This recipe is for one serving.

Ingredients:

2 to 3 eggs

1/2 cup shredded mild Cheddar or your favourite cheese

1 cup stripped and chopped callaloo

Salt (optional as the cheese may contain salt so taste first) and pepper to taste

1/2 tsp each butter and vegetable oil

Method:

Break eggs over a bowl and use a fork to mix the yolk and whites together, do not overwhisk.

Lightly sautée the callaloo and set aside

Add cheese and callaloo to mixture. Season with salt and pepper.

Heat a medium frying pan over high heat and let it get quite hot. Add the butter and oil and swirl around pan until the butter begins to foam.

Pour eggs into the pan making sure it covers the pan evenly.

Leave the eggs alone until an edge begins to form around the circumference then tilt the pan back and forth while pulling the edges until no liquid egg is running.

Now it is time to fold the eggs, so flip the pan and fold one side of the omelette over to the centre and cook for a half-minute, then tip the pan again, fold and place on a plate.

Serve immediately.

Omelettes are equally delicious with other fillings such as chopped sweet peppers, mushroom, onions, herbs and ham.

Happy Carnival and Bon Appetit!

Jacqui Sinclair is a Cordon Bleu-trained chef/food stylist & hotelier. She has worked in the world of food photography and film in Europe. A bon vivant, she is passionate about sharing her food secrets with enthusiastic home cooks.