Friday last brought with it the JCDC Regional Food Festival. Scores of people turned out to sample a variety of foods, and to support their colleagues and families who submitted entries. In 1963 the Jamaica Cultural Development Commission (JCDC) began as the Jamaica Festival Commission, and with it came goals to develop and promote the creative talents and cultural expressions of the Jamaican people.

As competitors from St Thomas, St Catherine, Kingston and St Andrew along with students from various culinary institutions converged on the Girl Guides Association of Jamaica headquarters on Waterloo Road for the Eastern leg of the Regional Food Festival, these creative talents were on display.

The Festival supports locally grown and manufactured goods, and encourages participants to create new recipes. According to Executive Director Grace Silvera, the JCDC aims to showcase and preserve all areas of our culture, and culinary arts is a critical component.

This year there were over 180 entries from the Eastern region, mostly from Kingston and St Andrew. Silvera said that there were several new entrants ranging from senior citizens associations to individuals and school and community groups: “You can never have enough participants. I would like to see more; to see the continued creativity toward the introduction of new recipes.”

This year saw one of the youngest competitors in Food Festival history, six-year-old Leila-Kate Montague, and one of the oldest, septuagenarian Jereline Brown. Leila-Kate entered the Children’s 7-12 years category, while Jereline calls herself “a recycled teenager”. Thursday Food was on the scene to bring you some of the best dishes that were presented at the Festival.

Gold Medallist

Jamaicans know sorrel to be a drink consumed at Christmas-time, however University of Technology student Phillipa Whitby put a creative twist on the tradition, and used it to infuse her Entrée. Her recipe awarded her a gold medal for her succulent sorrel-braised chicken.

Here is Phillipa’s award-winning recipe.

Chicken quarters braised in sorrel

Ingredients:

4 leg and thigh quarters

2oz flour

2oz oil

1-2 cloves garlic, puréed

3 small onions (chopped)

5 baby carrots

3oz celery

Butter as needed

1-2 cups brown stock

1 pt sorrel

1 cup ginger wine

Spice Mix

1tbsp pimento

1tbsp cloves

1tbsp star-anise

2 tbsp paprika

1 tbsp cumin

1 tbsp coriander

2 tbsp brown sugar

1 tbsp cayenne pepper

salt to taste

Sachet

1 bay leaf

1tbsp thyme

1 sprig parsley

Method 1.

Season chicken quarters with spice mix and dredge in flour.

2. Heat oil over a moderately high heat in a sauté pan. Sear chicken on both sides until well browned. Removed from pan.

3. Reduce heat, cook garlic in fat until aroma is evident.

4. Add chopped onions to pan and cook until lightly caramelised on all sides.

5. Add carrots and celery and cook till lightly golden, adding butter if necessary.

6. Deglaze with wine and stock, scraping with a wooden spoon to incorporate food.

7. When the liquid simmers, return chicken to the pan.

8. Add sachet, cover pan, and simmer on range or in 350ºF (180ºC) oven until done – about 30-45 min.

9. Remove sachet. Degrease and adjust seasoning and texture of sauce as necessary.

Grace Earth Chef

Some of the entrants took up the challenge to use the Grace Earth Chef products in their recipes.

Yaneaka Lawes, 19, took home a gold medal for her Sweet Potato Crusted Grace Earth Chef Pizza, while UTech student Sharika Clarke showed us a great way to use it as a meat substitute in her Grace Earth Chef Chili .

Norman Gardens

In the Institution/Groups 13-18 years category, the Norman Gardens Primary and Junior High School set up a fantastic spread.

Place Settings & Napkin folding

According to Ms Silvera, the youngsters took top honours in the napkin-folding and table-setting categories.