With Emancipation over, we look forward now to Independence – a week that is truly a celebration of our freedom as a people, embracing our traditions and heritage, while carving out a future for ourselves. A huge part of a nation’s cultural identity is the food. Jamaica’s wonderful and diverse food culture was highlighted recently on top cable network Travel Channel on Bizarre Foods with Andrew Zimmern. The environmental concerns of Lionfish (which this column has covered), ital cuisine, Jamaican Chinese, and typical local street fare were featured. I may be biased as I was part of the crew on this production, but based on the tremendous feedback locally and internationally which is still pouring in, I can confidently state that many Jamaicans were filled with pride by the positive images shown while attracting many new potential visitors to our shores.

God knows we need to see feel-good images as we are constantly bombarded with negative ones. It was one of Bizarre Foods’ highest rated episodes and the season clincher; for that we should be extremely proud as the show is aired in over 70 countries to millions of viewers. I often preach about Jamaica’s bounty, from our rich soil, myriad of tasty fruits and vegetables. Our traditional recipes are enjoyed by many. Our jerk, curries, stews and seafood dishes are prized. We are not internationally known as a culture of fine dining, even though this is changing with our innovative chefs, but our street food culture is one that is appreciated and very colourful for both locals and visitors alike. Many of our mothers’ and grandmothers’ cooking can surpass any Michelin star chef. From humble abodes to majestic mansions, Jamaicans love to eat and crave good food.

No journey around town or in the countryside is boring here. Abroad, you have majestic motorways (great roads for sure, pothole-free) but the Jamaican roadside, although challenging and frustrating at times, is eclectic and interesting – from the shops and stalls which line them, some brimming with fruit, others attracting us with interesting signs. There can be beauty in chaos, and Jamaica is alive with character and unique sights. We are a nation like no other, good or bad. It is certainly not a boring island, but unique in its organic flavours (pun very much intended).

Today I share a few simple recipes for your holiday entertaining. As you head to your respective destinations in droves, drink alcohol responsibly, do not drink and drive, and be careful on the roads. I wish for you pleasurable culinary moments. Eat and drink well, whether you are happily digging into fried fish by the sea, at a country goat feast or at a gathering in someone’s home while enjoying this most nostalgic and symbolic time of the year with your families and friends.

Thanks to my weekly sponsors MegaMart.

Contact me at juicycheffoodmedia@gmail.com

Bon Appétit and Happy 49th Birthday, Jamaica!

Jamaican Rum Punch

Many gatherings will be featuring rum punch, yes, we can imbibe with all of those fancy cocktails, but nothing is sweeter than this Jamaican classic done well using the formula of our smart ancestors, “One of sour, two of sweet, three of strong and four of weak”. Some families and bartenders add a “secret” ingredient such as a dash of cinnamon, a grating of nutmeg, or a couple drops of bitters. You choose to make it your own.

Chill for at least an hour before serving your guests in glasses poured over ice.

Ingredients:

250ml/ 1cup lime juice (sour)

500ml/2 cups strawberry syrup (sweet)

750ml bottle white rum (strong)

500ml/ 2 cups orange juice (weak)

500ml/ 2 cups pineapple juice (weak)

Dash of Angostura Bitters (optional)

Grating of nutmeg (optional)

JuicyChef’s Saltfish and Potato Cakes

I have combined my love of Jamaican fritters and English fishcakes to create this appetiser reflecting both my cultures. This is lovely to serve with rum punch. This recipe makes a big batch to serve friends to nibble on.

Ingredients:

1kg/2lbs salted cod, soaked overnight to get rid of excess salt, skinned, deboned and flaked

1kg/2lbs Irish potatoes, peeled and cut into chunks

150ml Milk

2 Bay leaves

Bunch of parsley, roughly chopped

Couple fat sprigs of thyme, stripped

Handful of Chives, roughly chopped

1 Scotch bonnet pepper, deseeded and roughly chopped

2 eggs, beaten

Zest of 4 large limes

Salt and pepper to taste

All-purpose flour

Vegetable oil

Method:

Boil potato chunks in salted water until cooked through, drain off excess water, then mash.

In another saucepan, add milk, fish and bay leaves, bring to a boil, and then simmer over medium-low heat for 15 minutes.

In a large bowl, add the fish mixture, mashed potatoes, beaten egg, parsley, chives, thyme, Scotch bonnet, and lime zest, season with salt and pepper and mix well.

Cover a surface with some flour.

Use a tablespoon and scoop mixture, pat and flatten to a round shape, dip into flour to coat and repeat this step until all the mixture is used up.

In a frying pan, add vegetable oil and heat until very hot.

Fry fish cakes in batches for about five minutes or until golden brown.

Drain on paper towels and serve immediately with tartar sauce or chutney and wedges of lime.

Watermelon Salsa

Jamaican watermelon is so refreshing, especially this time of year. I love to see them piled high in fruit stalls or on

the back of pickup trucks, their plump roundness tempting us to take one. I’ve decided today to share a salsa recipe – perfect with tortilla chips or as an accompaniment to grilled chicken. Again this is a group recipe so should

serve 10 people.

Ingredients:

1.5kg/ 3lb watermelon, rind and seeds removed and diced

1 small red onion, finely chopped

2 Jalapeno peppers, deseeded and roughly chopped

2 Limes, juiced

Salt to taste

1 bunch of cilantro, roughly chopped.

Method:

In a bowl add all of the ingredients together and mix well.

Chill and allow to marinate for at least an hour before serving