Ol’ time eats – Fou Fou, Bulla, Irish Moss & more
JamaicanEats Bringing a taste of the Caribbean to the world
Grandma
Bonus
Rex Nettleford’s school boy eats a boyhood friend remembers the late cultural icon
Remembering Grandma Mabel She turned bread into wine
Readers remember their own grandmas & ol’ time food
Barbados’ ‘Bush Doctor’ Chantel Selman
Dutchie cooking ‘sweet’ and slow Cracking the health secrets of the coconut Last Bite; Sexy Pinkpan Top -page 46
aUg. - nOv. 2010 vOL. 3 nO. 3
US$6.95 Can$6.95 Uk £4.50 J$500
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Food inspired by...
Grandma Actually, she was my great grandmother, and back in St. Mary, Jamaica, we called her Sister Wadi. I remember that she was tall and proud and taught me how to cook. The food I serve at my restaurant may have a modern twist – with items like the Bob Marley Pizza Bowl – but every bite is flavoured with memories of Sister Wadi.
- Chef Bounty, Jamaican Pizza Jerk restaurant, Vancouver, Canada
Jamaican Pizza Jerk Tel: 604.876.3343 Fax: 604.876.3374
e-mail: chefbounty@gmail.com
2707 Commercial Drive, Vancouver, British Columbia, Canada
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editor’snote
Photo by glace Lawrence
Remembering grandma When we started planning this issue of JamaicanEats earlier in the year, I got a call fromGrandma Mabel Smith of Portland, Jamaica. She was just keeping in touch, she said, to let me know she had fallen and broken her hips, but was doing fine. Then, in true Grandma Mabel form, she asked to sell more of the Summer/Fall 2008 edition in which she had been featured. Never mind that she had already – single-handedly – sold more than 50 copies. The entrepreneur and persistent saleswoman that she was, Grandma reckoned she could make some more spare change, especially since we had been generous enough to offer her 50 per cent of each magazine she sold. Before we could make those arrangements though, word came in March that Granda Mabel had died. The most decorated participant in the nearly 50-year history of the Jamaica Cultural Development Commission’s (JCDC) amateur culinary competition, she took with her a genius for creating new dishes and beverages from everyday items. And for those of us lucky enough to have met her, she took a tiny piece of our hearts. Always pleasant and upbeat, she was the quintessential village grandma who cared for other people’s children though she had none of her own. And, according to neighbours, she always had pot ‘pon’ fire. So while this issue of the magazine had not started with grandma tales and old-time food, thoughts of Grandma Mabel persisted in its evolution. It got me thinking about my own grandmothers – Grandma Johnson (Gran) and the other grandma we called Aunt. The culinary divide between these two women could not have been greater. Whereas Grandma Johnson could make you want to lick the plate with the simplest of dishes like cornmeal dumplings and pickup saltfish (cod), Aunt could actually burn water. She tried, but there were many an evening when my grandfather (known as, what else, Uncle) would take a look at dinner and turned it over to the dogs. And, much to the delight of us children, he would send us to the shop to buy ‘dry’ food like cornbread and cheese. Flip to page page 12 for grandma stories, recipes, readers’ memories of their grandmothers and dig into old time recipes like fou fou, bulla cake, ackee and saltfish and Irish Moss. We also have more old-time food memories from David Cook, who dished about the schoolboy eats of his boyhood friend, the late Jamaican cultural icon Rex Nettleford who died suddenly earlier this year. Then comedienne and cultural educator Joan Andrea Hutchinson, in an excerpt from her new book Kin Teeth Kibba Heart Bun, takes us back to the days of overnight dumplin’, bun bun and pot water. Besides the good ol’ days, we have Rosemary Parkinson’s piece about Chantel Selman, a determined young woman with a vision. Find out why they call her Barbados’ ‘bush doctor’ and get her Pumpkin Ginger Soup and other recipes. Plus, Florida-based corporate executive chef Sean Lucas serves up a taste of Jamaica his way, with scrumptious jerk shrimp, a fancy Mac’ and Cheese and more. We also crack the health secrets of the coconut and explore why dutch pot cooking is so sweet. As usual, we’re serving up a real bellyful in the pages that follow. Dig in and enjoy!
Grace Cameron
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ON THE MENU AUGUST - NOVEMBER 2010
JamaicanEats LETTERS TO THE EDITOR Readers weigh in with tips, recipes and ideas from a Jerk BBQ Chicken recipe; a twist to Pepper Pot Soup; and comments on entertainer Tony Rebel’s take on food and health.
JAMAICA MY WAY Florida-based Corporate Executive Chef Sean Lucas, serves up a posh and tasty version of Jamaica His Way. Get his Jerk Shrimp, Lobster Mac and Cheese, and Mini Crab Cakes with Lucas Island-style Pineapple Relish
FROM GRANDMA WITH LOVE Remembering Grandma Mabel Smith. Plus readers recall their favourite Grandma dishes. Get her bread wine and Banana Moussa recipes as well as long time favourites like: . Ackee and Saltfish (cod); . Fou Fou, a traditional African dish that goes by various names in the Caribbean . Bulla Cake . Irish Moss, for ‘strong back’
JOAN ANDREA HUTCHINSON Bet you didn’t know that fish head could make you smart. Cultural educator and comedienne Joan Andrea Hutchinson has this and other old-time jamaican beliefs about food.
REX NETTLEFORD’S SCHOOLBOY EATS . David Cooke, who went to school with the late cultural icon recalls their schoolboy eats. . PLUS Writer LaToya West tells us more about Nettleford and how he ate during his trips overseas.
BARBADOS’ BUSH DOCTOR Writer Rosemary Parkinson tells us why they call Chantel Selman a ‘bush doctor’ in Barbados. Selman shares her Pumpkin Ginger Soup, Curry Plantain; and special Sushi and Pumpkin Spaghetti recipes.
DUTCH POT COOKING Writer Wandeka Gayle finds out why some people swear by cooking in the dutch pot.
SECRETS OF THE COCONUT Coconut is like the breast of the Earth. The water washes out the heart and brings energy to the cells of the body, says raw food guru Aris LaThamwho likes to wax poetic about the amazing benefits of coconut water. LaTham isn’t the only one enamored by the numerous benefits of the coconut. We crack open the goodness of the coconut.
LAST BITE Scrumptious gourmet-style bonbons from Pastry Chef Anthony Walters.
On the cover: Sexy Sexy Pinkpan Top gourmet-style bon bon Photos by Rosemary Parkinson
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yourletters
Tony Rebel is right
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november 2009-March 2010
‘Wata come a mi eye’ I think your magazine is awesome. I am Jamaican and it is a pleasure to sit down and read the articles and recipes. I still love my Jamaican food. I even cook saltfish and ackee whenever I can find ackees. (Wata come a mi eye.) I first came across the magazine in New York City and I just love my hard copies my daughter enjoys them too. Cynthia Morgan, Owings Mills, MD
Please keep your letters and e-mails coming Please e-mail us : info@jamaicaneats. com, sweetpotatopress@yahoo.com. or write us @ Jamaican eats magazine, P.o. box 1875, Kingston 8, Jamaica, W.i. or visit us online, jamaicaneats.com and blog with us or join us on facebook or twitter.
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Hello from the mountains of New Mexico, USA. I just acquired two copies of your magazine. They are beautiful. Thank you for all the energy that has gone into making them that way. I particularly liked the advertisment for the Cinnamon Mint Tea for diabetes. I am a RN and certified clinical herbalist and I am especially concerned about the toll diabetes is taking around the world. I encourage organic and local foods and, of course, teas to prevent, control and cure diabetes. I liked the article on Tony Rebel (July-November 2009). His diet recommendations are very similar to what I have people eat who want to detox their bodies. We share the same philosophy — “Let food be your medicine”. Jessie Emerson, New Mexico Photo by Jeffrey Marshall
I came across your magazine several years ago in the Air Jamaica first class lounge in Kingston and since then I’ve been hooked. I saw the magazine and just went nuts. Reading it is like giving me a fantastic meal. Evon Phillips, New York
People are digging into JamaicanEats My husband is hooked. He looks forward to getting his bellyful of laughs with each issue.
I am still enjoying your amazing magazine. I've got quite a number of people hooked now. Each issue seems better than the one before. My daughter and I enjoy telling people about the magazine. Even friends of mine in Jamaica who had not heard about it are running to the store now to get a copy. Someone from our church called my daughter (Nicole Marshall) last week to find out if she was the one who
wrote the letter in the July-November 2009 issue about the patties. The lady was at Chapters bookstore and decided to buy the issue. She said every night before going to bed she reads a story or two. You've got people who don't normally read magazines reading now. My husband is a prime example. Keep up the good work. you’re doing a fantastic job! Althea Thompson, Ajax, Ontario
Editor’s note: To ensure that you always get your copy, become a JamaicanEats member or subscriber
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Making Solomon gundy Readers’ Tips
I love cooking and have used JamaicanEats to make quite a few dishes. For example, I can no longer find Solomon Gundy in the stores so I used your recipe (Winter 2007, recipe below) to make my own. The truth is, it’s awesome the way way the magazine is put together. It brings back home for people like us who left Jamaica long ago. Food is important to keep the culture going and everytime I look at JamaicanEats I get hungry.
for soggy pudding recipe
Caroline Brown’s sweet potato pudding (Winter 2007) was very tasty but ended up being soggy. I suggest using less water than called for in the recipe to ensure a thicker consistency. I believe the moisture content of sweet potato (yam) is much higher in North America than in Jamaica. Besides using less water, I added a bit of flour. My neighbour, Mavis Nembhard, did this too and her pudding came out perfect. Tania Mayne-Hernandez
Paul Davidson, Loxahatchee, FL P.S. This evening for dinner I’m going to roast breadfruit (brought by a friend visiting from Jamaica) with ackee and saltfish (cod) and Johnny Cakes (fried dumplings/bakes).
Photo by Carlington Wilmot
To get a thicker consistency, combine white sweet potato (which is drier) and the orange (moister) sweet potato.
Crackers topped with Solomon gundy (red herring fish paste) and green olives.
Victoria Roy Johnson, Richmond, B.C.
Solomon Gundy 1 pound smoked herring ½ cup vinegar l 1 large onion, chopped l 1 scotch bonnet pepper (deseeded) or other hot pepper l 1 stalk escallion l ½ teaspoon thyme l 4 tablespoons vegetable oil l 1 teaspoon sugar
Barbecue Jerk Chicken
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1. Boil smoked herring for about 15 minutes to remove some of the salt. Or soak in cold water for an hour. 2. Discard the water, remove bones from the herring, flake the flesh and set aside. 3. Warm the vinegar and sugar on a low fire, stirring occasionally to dissolve the sugar. Do not allow it to boil. 4. Puree onion, pepper, escallion, and thyme in oil for about a minute. 5. add the fish and vinegar solution to the seasoning and puree for another minute. Variation: add pickled oysters or anchovies to the mix.
8-12 pieces of chicken - wings, legs, thigh 3-4 tablespoons jerk sauce l Seasoning salt to sprinkle on chicken l 1 tablespoon mustard l 1 tablespoon maple syrup l Sweet & sticky bbq sauce to coat chicken l 2 stalks escallion l 8-12 cherry tomatoes l
Contributed photo
What a boonoonoonus magazine unu mek!!! I bought one of the back issues and used one of the recipes to make sweet potato pudding. I added a little Grand Marnier to it to give a little more "strength to its structure". My Canadian friends and family enjoyed it with some nice sorrel drink at Christmas. By the way, I also make a great Barbecue Jerk Chicken (recipe to the right). Tania Mayne-Hernandez, Port Coquitlam, British Columbia, Canada
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1. Season chicken with mustard, maple syrup, and jerk seasoning. 2. Rub bbq sauce into the wings. 3. Let marinate for a few hours or overnight. 4. Preheat oven to 400 degree F. Bake chicken for35-45 minutes. garnish with tomatoes and escallion. Instead of crying out for Mercy, use the amount of jerk sauce you can handle. Mi Canadian friends like when a give dem Mango Chutney to help handle di peppa!
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JamaicanEats
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JamaicanEats magazine is published by Sweet Potato Press
My Take on Pepper Pot
Editor-in-Chief: grace Cameron Circulation Manager: LaToya Byfield Design: Sweet Potato Press Writers: grace Cameron, Wandeka gayle, Joan andrea Hutchinson, Rosemary Parkinson, LaToya West Photographers: Jeffrey Marshall, Rosemary Parkinson, Dwight Taylor, Jenn Walton Proofreader: LaToya Byfield
CONTACT US grace Cameron Tel: 876.655.0879 vOIP: 604.484.4260; 305.515.8430; 0203 318 4699 E-mail: info@jamaicaneats.com; sweetpotatopress@yahoo.com Mailing address: P.O. Box 1875 kingston 8, Jamaica,W.I. Marketing/Sales: 20Twenty Strategies Consulting, Suite #6. Sun village Complex, 6 north Race Course Road, Mandeville, P.O., Manchester, Jamaica Tel: 876-962-7702; Fax 876-961-8675 ; E-mail: 20twentystrategies@gmail.com
CANADA Sharlie Johnson, Canada, 647.274.2987 johnson@jamaicaneats.com OR 604.484.4260
UNITED STATES LaToya Byfield, new York 646.528.5531, latoya@jamaicaneats.com
Feeling the Pepper Pot Soup in Eastern Canada I posted on Negril.com that I had received my new copy (November 2009March 2010). Over 500 people viewed the message within days. Many said they were going to, or had just subscribed. I enjoy it so much, so why not share it with others? http://jsprat.wordpress.com/2010/01/23/ jamaican-pepper-pot-soup/ I made the Pepper Pot Soup the day I got my magazine. I tweaked it a bit to
Chris Daley, Washington DC/Maryland 866.896.1816, chris@jamaicaneats.com
Jackie’s Pepper Pot Soup
Doreen Salmon, atlanta, 770.374.9488
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EUROPE Telephone: 0203 318 4699 JamaicanEats magazine is distributed to members and subscribes in Canada, the U.S. , U.k., Europe, Jamaica, the Caribbean, South america, australia, new Zealand, Japan and some african countries. To ensure that you get your copy, sign up and become a member or subscribe today. Retail sales are limited to a few outlets.
1 pound beef short ribs 1 large onion l 1 head of garlic l 1 teaspoon thyme or 2 fresh thyme sprigs l 1 tablespoon pimento (all spice) l 1 teaspoon rosemary l 2 tablespoons oil l 8 cups water l 1 whole hot pepper l 1 large carrot l
my liking and my husband loved it. A few months ago I started a food blog and I have been cooking many wonderful Caribbean and Jamaican dishes. I think the magazine will inspire many more to try Caribbean recipes and I want to thank you for your hard work. The issues are top notch and I, for one, thoroughly enjoy them. Jackie Fraser-Dunfield Moncton, New Brunswick, Canada
1 large tomato, diced 2 cups sliced okra l 1 cup coconut cream l 8-12 whole large shrimps l Salt and pepper to taste (Frank Chin Loy’s recipe called for 1/2 cup sliced cho cho (chayote ); 2 cups dasheen (taro ); 3 cups callaloo) I substituted and added: l 1 medium zucchini l 1 potato l 1 large sweet potato (yam ) l 1/2 cup spinach l 2 beef Oxo cubes
Few dashes browning sauce
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1. Place oil in pot and saute onions, garlic thyme and pimento for 5 minutes. 2. add water and ribs. Boil slowly for 1 hour or until tender. 3. Separate meat from the bone and cut into smaller bite-sized pieces. 4.Cut up and add vegetables, coconut cream, salt, pepper. Simmer with meat until vegetables are tender.
Your Passport to Caribbean Eating Around the World.
For Delicious Discoveries and Scrumptious memories, log onto www.jamaicaneats.com
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Your Passport to Caribbean Eating Around the World. For Delicious Discoveries and scrumptious memories. buy, eat, Drink, caribbean anywhere in the world
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JAPAN Tokyo
Jamaican PiZZa JerK
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West indies spice traders Ltd.
We serve up a delicious cross-section of Jamaican home-style favourites: Jamaican Patties, ackee & saltfish, oxtail & beans, ital stew, Jerk Dishes, red stripe beer, homemade grapenut nut ice cream and much more.
importers and Distributors of fine Jamaican products into new Zealand and australia. brands include: Pickapeppa, busha browne, Walkerswod, Jamaica Joe, Local spice, st mary's, tortuga rum cakes.
enjoy the spicy flavours of Jamaica in a ‘pizza bowl’. PLus enjoy traditional dishes like brown stew chicken, curry goat and oxtail. anD we offer vegetarian and vegan dishes.
ask for chef bounty Hunter
2707 Commercial Dr., Vancouver Tel: 604-876-3343 e-mail: chefbounty@gmail.com
riDDim & sPice Jamaican caribbean restaurant ackee and saltfish, Jerk chicken, roti, Fried Plantain, curry goat, oxtail & more open 7 days a week mon.- sat. 11:30 - 9:30 sundays 12:30 - 8:30
1945 Commercial Dr., Vancouver 604-215-9252 Where it’s always nice
RUMBA CAKE traditional Jamaican rum cake Looks good. tastes great. Sink your teeth into a slice of Luscious Moistness and let your tongue do the Rumba get yours today:
Call us at 604-946-8301 e-mail:fay@jamaicatastybakes.bc.ca Log on to: www.jamaicatastybakes.bc.ca
atm bldg., 4F, Jingumae 1-21-15 shibuya-ku, tokyo 150-0001, Japan tel: 03-34782364/intl Dial +81-3-3478-2364 e-mail: ackeeandsaltfish@gol.com owner/chef: Yvonne goldson open: tues-thurs & sun 11:30a-3:00p; 5:00p-10:00p Fri & sat 12:00p-3:00p; 5:00 p-12:00a monday - closed
ackee & Saltfish
Vancouver
AUSTRALIA & NEW ZEALAND
Tel: 03-546-6905 Fax:09-925-1169 mobile:027-263-7400 dave@windiestrading.com internet tel: 305-704-2295 retail & Foodservice available.
Are you leaving money on the table? that’s what you do every time someone wants a taste of the caribbean but can’t find you and your awesome Jamaican and caribbean dishes and ingredients.
MAKE DELICIOUS NEWS tell people who live and work in your town, as well as visitors to your part of the world about your scrumptious n curry goat n Jamaican Patty n roti n oxtail n Jerk dish and more our mouthwatering 4-in-1 deal will have customers coming & returning to your doorstep. check out the details @ www.jamaicaneats.com, or call 876.655.0879; 604.484.4260; 305.515.8430; 0203 318 4699
grandmastories The most winning participant in the 47-year history of the Jamaica Cultural Development Commission’s (JCDC) culinary competition with 80 medals, grandma Mabel Smith died in March. She was 86.
Photo by Cookie kinkead for nyam Jamaica
gRanDMaS * Yes, we know grandpas are important too, but in the Caribbean, as elsewhere, grandmothers hold a special place in our hearts and delicious dishes in our thoughts. The death of Jamaica’s culinary Queen, grandma Mabel Smith, earlier this year got us thinking about grandmas and ol’ time food. Flip the pages for more
just call me
G
* randma
she turned bread into wine and made liqueurs that left you swooning
In the coolness of the Blue and John Crow Mountains above the Jamaican capital of kingston, as the sun played hide and seek one March Sunday in 2004, I met 80-year-old Mabel Smith. While music blasted below, a steady stream of people trekked up to her hillside perch. Many came for her sweet potato pudd’n, but stayed for the wine. >> WRITTEN BY GRACE CAMERON www.jamaicaneats.com i august - november 2010 iJamaican
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continued from page 15...readers on the JamaicanEats blog talk about their grandmothers’ cooking
They called her Gran or Miss Mamas. Growing up in the Tower Hill area of Kingston, Jamaica, some 40 years ago, she was my neighbour across the road and whenever she made cornmeal porridge she had to save mine. Made with freshly grated coconut milk, it was divine! I get goose bumps now even thinking about it. - Paulette Shorter, Bronx, N.Y.
Latocia said... It's crazy how leaving Jamaica has made me so much more appreciative of our rich, creative and tasty Jamaican foods. Jamaican foods stand out anywhere. For me, it's the roast breadfruit with some saltfish run-dung and lemonade to wash it down. Hmmm. El Pablo said... I also remember the taste of the stuff we did when we cooked what we could as kids like – roasted
sweet potatoes, roasted whatever we caught from the river or sea during summer...'Rowing boat" as it were. Bird soup, roast breadfruit with butter by Lyssons beach (in the eastern parish of St. Thomas, Jamaica). gREaaaT! Princessafri said... For me, even though I am following the same recipe as back home, for some reason the food does not taste the same as I am used to in Jamaica. got to love the rice and peas and
chicken and roast breadfruit from my grandma. another thing I love dearly is turn cornmeal with gungo (pigeon) peas and brown stew fish. Love my chicken back too. Monique said... I miss my mom’s baking and juices made from scratch every Sunday and all the fresh fruits. We had abundant juicy mangoes and guavas.You went to your backyard and made dinner from what you collected I absolutely miss that.
Hands down, Grandma Johnson’s stew peas and rice was my favourite thing, growing up. Every birthday I salivated all day long, eagerly anticipating the steaming plate of stew peas plump red (kidney) beans, pig’s tail and spinners (tiny dumplings) that would be waiting for me at dinner time. Ahhh, heaven! - Editor grace Cameron
REaDER TIP STEW PEAS
Make it meatless and flavourful. Skip the meat and use vegetable stock instead of water, to cook the peas, advises Cyntia Morgan, Baltimore, Maryland. Add a couple of potatoes and carrots.
Photo by Rosemary Parkinson
Make your own vegetable stock Cut onions, carrots and celery cut in chunks.
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Photo by Jenn Walton www.digiwerxstudio.com
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l add a bouquet garni of about 3 sprigs of thyme, rosemary also pimento. l Bring the ingredients to a boil in 8 cups of water, sim-
mer 20 to 30 minutes. l add salt to taste and a cup of white wine and simmer for 20 minutes more. l Strain, discarding solids.
The stock may be frozen and used as needed. A better idea is to use a Tupperware ice tray. And, of course, you mustn't forget the coconut milk, adds Morgan a personal chef who attended Valencia College in Florida and worked at Fulton's Crab House at Pleasure Island at Disney. “I try to introduce some of my clients to some Jamaican fare. I loved the way my mom fixed tripe with the lima beans (which I don't prepare) and stew peas, which I prepare all the time.
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Stew Peas • 2 cups dried red peas (kidney beans) • 1/2 pound salted beef •1 pound pig’s tail • 1 scotch bonnet pepper • 2 stalks escallion • 3 sprigs fresh thyme • 2 cups coconut milk • 6 pimento (all spice) grains • 3 cloves garlic • Salt and pepper to taste • Spinners (see below)
1. Soak peas in cold water overnight. Drain, and rinse. Or boil peas until tender, about 1 1/2 hours. 2. Boil and drain salt beef two times, to make it less salty. 3. Place peas, meat and garlic in one pot, boil for another 1/2 hour. 4. add coconut milk, spinners and seasoning. Cook for another hour. 5. Season to taste. 6..Thicken the stew with with a mixture of 3 tablespoons flour and 1/4 cup water. Strain the mixture into the stew. 7. Boil until the stew thickens. Serve with fluffy white rice.
Spinners • 1 cup flour • 1/2 teaspoon salt • Enough water to make a dough.
1. Place flour and salt in a bowl. 2. Mix together the flour and the water to make a stiff dough. 3. Pinch off pieces of the dough and roll into inchlong strips. 4. add the spinners during the last 20 minutes or so of cooking. Note: Spinners are a crowd favourite so feel free to make more. add scotch bonnet pepper if you like it hot.
Photo by Rosemary Parkinson
Cou Cou (as Fou Fou is called in Barbados) with black belly sheep. Fou Fou, which has its origin in Western africa is still a popular dish in many Caribbean countries where it goes by various names. Turn the page for more.
Fou Fou and the good ol’ days Whenever I hear the really old tunes playing on the radio it brings back memories of Sunday afternoons in Christiana (in the hills of the parish of Manchester), says Lawrence Robinson. A retired farm management consultant who now lives in the Jamaican capital of Kingston, Robinson recalls his grandmother’s Fou Fou, made with yam, cooked and pounded with a mortar. They usually added butter and would serve it with saltfish (cod) if we had guests. “I remember after eating I would play U.S. records on my grandmother’s wind up grammaphone while the elders chatted.” The records were bought by his aunts during their travels to places like Costa Rica and Cuba, he adds. Robinson reckons that the lack of quality family time like this is behind most of the problems in Jamaican society today. “It’s not about money, it’s about good socialisation (that calms the nerves) and food plays a part in that socialisation.” www.jamaicaneats.com i august - november 2010
I remember my grandmother’s Fou Fou and Sunday afternoons with the windup grammaphone in Christiana, Manchester. -Lawrence Robinson
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Sign up and BECOME A MEMBER OR give a gift membership and keep the good vibes rolling Join now and be entered to win a copy of the luscious and much sought after book Nyam Jamaica, by Rosemary Parkinson.
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OR one of two signed copies of Joan Andrea Hutchinson’s (Jamaican comedienne and cultural educator) new book, Kin Teeth
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Kibba Heart Bun. Log on to www.jamaicaneats.com for details.