October is famous on the island for being the wettest month. We have seen a lot of rain and while I complete this article, it has been raining all day, the birds are chirping and the mountains look ever so lovely, green and misty. Jamaica is such a gorgeous island and I love how nature glows after a fresh shower of rain. I must confess, however, that I dislike lightning; is it me or has it been more terrifying of late? During a lightning storm I like to curl up with a book and snack on comforting, yet healthy nibbles.

I’ve received quite a few requests lately about making dips from scratch. Based on reading your e-mails I gather that several of you will be entertaining for the upcoming public holiday weekend. This is the last major holiday before Christmas and some of you have shared that you want to use this time as a practice run. Smart move!

I am watching carefully what I eat these days, so I no longer reach for the potato chips. As a matter of fact I cannot tell when last I’ve had one. Instead I like to snack on delicious dips from around the world using fresh healthy ingredients with acceptable sides. Snacking for me is a delicious retreat around which I try to set boundaries. For me, dips bring people together. It is communal eating and not unique to any particular culture as most countries have a signature dip which is popular at gatherings.

In the South of France I loved seafood dipped into aioli, the mayonnaise seasoned with garlic. In the States, buffalo wings and blue cheese dip is fun to have, especially with beer when you’re watching sports, or artichoke and spinach dip. Avocadoes are in season so I like to prepare Mexican guacamole and munch on tortilla chips.

Usually, if I have friends over unexpectedly, I try to rustle up a quick dip to flavour the munchies to be enjoyed with drinks and served with some nuts. Dips enable casual entertaining with no fuss. I went to my friend’s baby shower last week, and I really liked this salsa and cream cheese combination with pita chips. “Simple and delicious”: this is my mantra.

Solomon Gundy

I think a lot of people do not realise how special our local fish pate is. For me, Solomon Gundy is one of the world’s greatest dips. It’s quite pungent and spicy, so a little goes a long way. This classic Jamaican dip also has a traditional rhyme. Who was Solomon Gundy? “Solomon – a – Gundy was born on a Monday, christened on a Tuesday, married on a Wednesday, took ill on a Thursday, worse on a Friday, died on a Saturday, buried on a Sunday, that was the end of Solomon -a-Gundy”

Ingredients:

500g/1 lb smoked red herring

1 large onion, roughly chopped

1 Scotch bonnet, deseeded and roughly chopped

1 sprig of fresh thyme, leaves stripped

1 stalk of escallion, finely sliced

10 or more pimento grains, finely crushed

125ml/ 1/2 cup white cane vinegar

1 tbsp brown sugar

4 tbsps vegetable oil

Method:

In a medium saucepan, add red herring and add enough cold water to cover the fish.

Bring to a boil over high heat and simmer for about 10 to 15 minutes to get rid of excess salt.

Drain water and pick the fish, removing any bones you find.

In a small non-reactive saucepan, add vinegar and sugar and gently warm without boiling until the sugar dissolves.

Add fish to chopped seasonings and place in a food processor, puree for a few seconds, then add warm vinegar mixture and vegetable oil; puree for a bit longer until you achieve the consistency you require.

Let sit for at least an hour before serving with crackers or bread.

Simple Baba Ganoush

I love the taste of this smoky garlicky eggplant dip. The key to the earthy flavour is to char the skin while grilling. Eggplant is currently plentiful and cheap, so try this wonderful Lebanese dish today. Serve with pita or flatbread or amongst other classic Lebanese meze.

Ingredients:

3 large eggplants

2 garlic cloves, crushed

Juice of 1 small lemon (or 1 large lime)

2 heaped tbsps tahini (sesame paste)

3 tbsps olive oil

Salt and pepper to taste

Method:

Pierce eggplant all over with a fork and place over an open flame and grill until charred. Remove.

Scoop out and scrape the soft flesh from the eggplants and add to a bowl.

Add garlic, tahini, olive oil and salt and pepper to taste and mix well.

Add to a serving bowl, drizzle with extra olive oil.

Tzatziki

This Greek favourite is cooling and refreshing. Serve with vegetables. It’s also delicious paired with lamb. Make at least 3 hours before serving.

Ingredients:

500g Greek yoghurt

1 large cucumber, grated

3 garlic cloves, crushed

100ml olive oil

1 Tbsp red wine vinegar

1 sprig of dill, or Oregano, finely chopped

Salt (optional)

Method:

Whisk everything together until well combined.

Check taste and add salt if using.

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Bon Appétit!