feeding our culture to you
JamaicanPot’s 5 ingredients is a muss ! fi di Pot
PREPARE TO BE INSPIRED ROGER MORGAN Story of the Community Chef
Homestyle Jerk Chicken, Pg.13
ISSUE NO.1 2018
EDITOR’S LETTER The main goal of project is to change the perception of young Jamaicans on the culture of Jamaica. Let them understand that taking part in cultural customs and practices can be fun and interesting. These persons will become the future of Jamaica and if they don’t practice our customs the nation’s culture will cease to exist The aim of the design of the magazine is to use creative and modern ideas to relay old information. The target reader is already familiar with using social media its almost second nature that’s what they find fun and interesting.
The Jamaican Pot’s is created to teach readers about heritage by making them familiar with the food and dishes from our culture. It is aimed at persons age 18- 27. Research was done on the demography of the target audience to find their interests
cONTributors RONALD EDWARDS
Writer
Explained many of the cutural references and ideas , that i could not understand. Also helped in the creating of Granny Stories for the issue. Other Credits Source the recipes and ingredients needed to create some of the dishs
Kadian Chippy Helped to organize food for photography, scheduled the chef for interview and preparation of food. made sure everythig went smooth and according to schedule She also assited in creating folklore , story and topics throught the magazine. Other Credit Gave ideas for pages of the magazine and proof read content.
Writer
Abigail Titus
illustrator
Provided artwork for parts of the magazine,gave input on page layouts. She is passionate about illustration, art and as a real eye for detail which was really helpful in creating this magazine. Other Credits Helped witth the composition and editing of photgraphs.
H U Y ’ N ’ IL ME SPIRIT Lime, has been well known for its medicinalproperties and uses in the treatment of various ailments for ages. Due to its unique flavor, the lime fruit is widely consumed all over the world and has various culinary and non-culinary uses. It is also used in the preparation of various cosmetic and health products. Extracted from the lime’s peel or skin, lime essential oil is extensively used in aromatherapy and perfumes. In Jamaica lime is used in all sorts of ways, wether to cleanse meats such as fish, chicken & mutton or it is use to even create a cool limeade in the summer. Many persons when cooking even add it to the cooking pot when boiling green bananas to stop discoloring. *Lime health benefits: Combats scurvy,Aids in digestion, Helps weight loss, Regulates blood sugar
You know seh Lime is a good sumthing Not cause u see it so and you know it sour, Lime powerful bad One time people woulda cut piece a Lime and lef it out to ward off evil Don’t believe one day you go downtown just check one market vendor pocket and u will see piece of Lime protecting them from bad money
rbie a B rk Je
HOME STYLE BARBI-JERK
INSTRUCTIONS
1.Put all the ingredients listed for Jerk base in a food processor or blender and liquefy.
-
e auc S
AUTHENTIC JAMAICAN
JERK CHICKEN
Jerk is a style of cooking native to Jamaica in which meat is dry2. Pour base in a jar and keep rubbed or wet marinated with a hot spice mixture called Jamaican jerk refrigerated; the sauce will spice. keep indefinitely, if refrigerated. Jamaican jerk sauce primarily Use the paste to rub on developed from formerly enslaved chicken, then leave the chicken, covered, overnight in Africans, seasoning and slow cooking wild hogs over allspice refrigerator. wood, which was to native to 3. Barbecue the chicken over Jamaica at the time and is the low heat, pour beer over or most important ingredient in the taste; over the centuries it has been brush with jerk sauce modified as various cultures added (prepared sauce below) their influence. while grilling.
Ingredients
1 large whole Ochicken LE 6 Garlic Cloves JAM Style -CH allspice 1 tablespoon ground ICKEpeppers 2 whole scotch bonnet N 1 teaspoon grated nutmeg 4 lime or limejuice Scallion and thyme Salt and Black pepper All purpose seasoning Jerk season Ketchup
pepper spice
Before Jamaican hot sauce there was hot pepper pickle, the original Jamaican preserve. Whether you say “Hot Pepper Pickle”, like I do, or “Hot Pickled Peppers” you know this recipe is for those who like it spicy.
Pepper is something you find everywhere, When I was your age, I would See my mada burning pepper in the house claiming she a run duppy It’s wasn’t something I tried cause it smell strong and burn yuh eye so most people stopped use it , prayer will work as well just fine.
Cooking Tips: after you slice the scotch bonnet pepper, wash anything that came into contact with it with cold water: the cutting board, knife and rubber gloves.
Health benefits: Red peppers contain more than 200 percent of your daily vitamin C intake. Besides being a powerful antioxidant, vitamin C helpsthe proper absorption of iron. If you are iron deficient, try combining red peppers with your iron source for maximum absorption.
“ PEPPER POT � TO THE
SIDE Pepper Pot soup started as an African stew. It followed the path of the slave trade to the West Indies. Like many African dishes, the exact ingredients varied depending on what was available. The concept of creating a soup with the cheapest cuts of meat paired with starches, greens, and hot peppers is an old one. Enslaved people from West Africa carried this concept with them to the Jamaica. The stew soon appeared on numerous Caribbean islands.
ingredients
1 pound(s) salted beef, or pig tail 1/2 pound(s) fresh beef stew 1 cup(s) White Vinegar 14 cup(s) water 4 ounce(s) all purpose flour 1 1/2 teaspoon(s) salt Even today, Pepper Pot soup is still 2 tablespoon(s) Vegetable Oil 3 clove(s) garlic, crushed popular in Jamaica, where it is often 2 slice(s) breadfruit, peeled, sliced served as a Christmas dinner. In the Caribbean, it takes on some new tastes 1 pound(s) yam, peeled, diced with the addition of salted meats and cuts 1/2 pound(s) cocoa, peeled, diced like beef and pig tails, all of which were 2 stalk(s) escallion, chopped 2 sprig(s) thyme common sources of food for the enslaved 3 whole scotch bonnet in the West Indies. 6 whole okras, cut in halves The pepper may have also changed from 2 cup(s) Coconut Milk the cayenne to the scotch bonnet and 5 whole pimento berries back again as the dish made its way 2 stalk(s) callaloo throughout the centuries. 1 packet(s) Cock Soup
Method 1. Clean n wash meat n vinger and water .
2. heat vegetble oil in soup pot add saltbeef,yam cocoa,etc stir well. 3. add 6 cups of boiling water to pot ,stir n let simmer for 45 mins.
4. add escallion,thyme, scotch bonnet pepper, callaloo,pimento,coconut milk and soup mix then stir well. 5. shape spinners add to water leave to simmer for 15 mins. 6. serve hot in soup bowl.
GarLIC RUN The Jamaican garlic plant is similar to onion, except it produces a group of small bulbs, called cloves, all enclosed in thin papery scales, instead of a single bulb. The strongly scented and flavored bulbs are used mainly for flavoring Jamaican meats, Jamaican stews, and Jamaican soups. Jamaican garlic health benefits and medicinal properties have long been known. Jamaican garlic has long been considered a herbal “wonder drug”, with a reputation for preventing everything from the common cold and flu. It has been used extensively in herbal medicine (phytotherapy, sometimes spelt phitotherapy). Raw Jamaican garlic is used by some to treat the symptoms of and there is some evidence that it can assist in managing high cholesterol levels.
Garlic have many use, whether to nice up your stew or cure sickness. Cure all as wi call it, couldyou’re your chest get garlic and honey, you have high blood pressure chew two love a garlic, if u cant manage fi chew it, you can even boil it make garlic tea. Yes man garlic is a wickd piece a medicine.
INGREDIENTS 2 cups red peas ½ lb salt beef 1 lb stew beef and/or pigtail 1 scotch bonnet pepper 2 stalk escallion 3 sprig thyme 2 cups coconut milk 6 pimento seed 3 cloves garlic salt and pepper to taste spinners (dumblin)
LEGEND OF GOOD STEW PEAS
Lengend of Stew peas Stew peas is a Jamaican stew prepared using coconut milk, beans and salted meat. It is a common and popular dish in Jamaica. n Jamaica, stew peas is often prepared using flour dumplings known as “spinners” in Jamaica.Stew peas is commonly served atop rice or with a side dish of rice. Rice is typically not included in the stew itself when it is cooked, and the stew serves to moisten and complement the separately-prepared rice. Stew peas contains a considerable amount of protein. Stew peas is available in many areas of the Caribbean, is very popular in Jamaica, and has been described as a national dish of Jamaica.The dish is prepared in various unique ways by Jamaicans, and has been described as a staple dish in Jamaican homes and restaurants. Stew peas has been a dish in Jamaica since at least the 1940s, and recipes for it began to appear in cookbooks in the 1970s.
METHOD Boil and drain salt beef twice, in a medium size pan. Place peas, meat and garlic together in the pan, boil until peas are tender, about 1hour. Add coconut cream, spinners, and seasoning, cook for about an hour. Season to taste. Thicken the mix with 3 tablespoons of flour combined with 1/4 cup water. Strain the mixture into the stew. Boil until it thickens. Serve with rice.
Gran-maa bestfriend Coconuts
DID YOU KNOW?
MI naffi tell seh coconut good fi yuh, you can use it all type a ways. drink the water and wash off your heart. Cut up the cocnut meat and mek all sort things from coconut cake, gizzada, drops, and grate cake. But you know was me love outta coconut the most is my coc0nut milk, fi me rice and peas.
are not native to Jamaica but were introduced by Spanish settlers in the 16th century. Coconuts have since become a well established part of Jamaican life, with coconuts being used in many traditional recipes such as rice and peas, run down and gizzada. The coconut tree is called the “Tree of Life� by some Jamaicans due to the many uses it can be put to. It is widely know that coconut water makes a refreshing drink and coconut meat or jelly can make a calorie rich meal but the benefits of coconuts do not stop there. The inside of the trunk can also be eaten (similar to a heart of palm), the fronds make an excellent roofing material or can be woven in to bags. Even the shells can be used to make items such as jewellery and utensils or a fine charcoal for burning.
INGREDIENTS 2 cups diced fresh coconut, from 2 to 3 fresh coconuts 1 1/2 tablespoons grated fresh ginger 1 pound light brown sugar 1 teaspoon vanilla extract Pinch kosher salt 1/2 to 3/4 cup water
METHOD Put all the ingredients into a heavy-bottom saucepan, with just enough water so the coconut will cook. Boil the mixture until it becomes very sticky, about 20 to 30 minutes. Remove from heat, and beat with a wooden spoon for a few minutes. Then drop by the spoonful onto a greased or parchment lined baking sheet to cool, about 30 minutes.
Pimento, also called Allspice, Jamaica pimento, or myrtle pepper is the dried unripe fruit (berries, used as a spice) of Pimenta dioica. The name “Allspice” was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves. Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Jamaican jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute for seasoning meat.
’ n h t Nu t u o h t Wi o t n e Pim
DID YOU KNOW ? ALLSPICE AS ALSO BEEN USED AS DEO-DERANT
OOH !! Young one do supmi fi your grandma go up Mas Bartley garden and get some dry Mrtyle pepper fi me stew peas. Eeeh ? You don’t know mrtyle pepper, pickney stop play fool and go get me the Allspice and mine yuh spoil mi pot. Wah?? wah name Allspice, mi seh go get mi some pimento and mine me buss yuh behind. Unu young people know everything and nah learn ntn.
WESTERN HISTORY
Pimento or Allspice was discovered by Christopher Colomubus on the island of Jamaica on is second voyage to the New World and Name by Diego Alvarez Chanca. It was introduced to the European Cuisine by the 16th century and grown primarily in Jamaica.
Salted mackerel Run Down served with boiled green bananas is a traditional Jamaican breakfast dish. However, it is not as popular as it once was years ago. Nowadays Jamaicans who live in Jamaica, more opt for vegetable breakfast dishes (steamed cabbage or steamed calaloo). Nevertheless, there are still a few people who randomly eat this breakfast dish. Bush mint tea goes well with it. I have mad green banana’s at home and I really dnt like when it’s boiled. You guys have any idea’s what i could DO WITH THEM ? Well how about a maican special banana porridge. it taste really good its sweet and easy to make and serves as a quick breakfast or dinner if you feeling for it. YOU WILL NEED: 3 fingers of green bananas 1/2cup coconut milk 4 cups water ½ tsp. salt 4 tablespoons sugar or condensed milk 1/2nutmeg to taste 1 tsp vanilla
METHOD:
Wash, peel and slice bananas Place in a blender with the 1 cup water and puree Add flour and salt. Mix well until smooth. Pour mixture into boiling water, stirring constantly to prevent lumping, stir until mixture thickens. Continue cooking for 10 minutes, and add milk Sweeten to taste and add nutmeg and vanilla. Let it simmer over low heat for about 5 mins. Add sugar to taste and spices. Serve hot
Q Im tired of egg & bread for breakfast any ideas ?
I’d like to start eating some other dishes for breakfast im sick and tired of having eggs everymorning. i would love the have something filling that would last me until lunch time. Run down, also referred to as rundown,run dun,fling-me-far and fling mi for is a stew dish in Jamaican cuisine that typically consists of fish, reduced coconut milk, yam, tomato, onion and seasonings. Mackerel and salted mackerel is often used in the dish. Traditionally, the dish is served with side dumplings and boiled green bananaThe dish is also sometimes accompanied with baked breadfruit or boiled pumpkin.
COCONUT RUN DUNG (wth salt makerel)
Ingredients
2 dry coconut 2 lb. salt mackerel (pickled) 1 small onion (sliced) 1 scotch bonnet pepper (green) 1 stalks scallion 1 small tomato (sliced) pimento seeds
Method 1.Soak mackerel in warm water for one
hour to remove excess salt. Reapeat the process one more time if the mackerel is still very salty. Drain mackerel and cut into small pieces. 2.Take the dry coconut, grate or blend then squeeze juice. Boil coconut in a deep pot until it look like custard and oil. Add the mackerel , cover and cook for ten minutes on low heat. Add scallion, onion,pepper, pimento, garlic. Stir, cover to simmer on low heat for eight minutes.
COW NEEVA KNOW THE USE OF HIM TAIL TIL IT CUT !!
MEANING: PEOPLE TEND TO NOT UNDERSTAND THE SIGNIFCANTS OF SOMETHING UNTIL ITS GONE OR LOST
MI MAD
My mother’s name is Collis Daley and th her I have been treated to some of the m Wether it was when she is happy, sad o started the same exact way, “ MI MADA
COCK NUH BUSINESS INNA FOWL FIGHT !! MEANING: TRY NOT TO GET YOURSELF WRAPPED UP IN MATTERS THAT DON’T CONCERN YOU.
DONKEY ALWAYS SEH THE WORLD NUH LEVEL MEANING:THE WORLD IS AN UNFAIR PLACE, AND SOMETIMES YOU ARE THE DONKEY AND NOT THE HUMAN
A WUDA SEH
hroughout all my 23 years of growing older with most savy and quick witted comments on earth. or frustrated a quick zinger would come and they all A WUDA SEH .....
WAH SWEET NANNY GOAT AGO HUM HIM BELLY” MEANING : THE SAME THING THAT MAKE YOU HAPPY, WILL BE YOUR DEMISE
WHEN PLANTA IN DEAD H WAH IM SHOOT” MEANIN G DONT K : ??? I NOW IT JUST ALWAYS M I SHOUL EANT D BEHAVE M CAUSE S YSELF HE NOT PLAYING
YUH SOON KNOW HOW WATER GET INNA PUMPKIN BELLY MEANING: AS TIME GOES BY YOU WILL HEAR THE FULL STORY
Our National Immigrant Known widely as Jamaica’s national dish, the meal of starchy mashed fruit with cured fish is a favourite for many Jamaicans growing up. It is said that our favourite dishes tells us about ourselves. One of the most bewildering things about the Jamaican national dish is that neither of its main ingredients is native to Jamaica. The food tells a generational story that is representative of the history of the country and the people it feds. Storytelling is a prominent part of Jamaican culture, but sources like University of Technology and national library explains how ackee and saltfish go here. The journey of the transatlantic slavetrade sets the scene, of how ackee made is way from Ghana. Records suggest that ackee officially arrived in Jamaica, via slave ships in the 18th century. The fruit was purchased from slave ship’s captain in order to provide a nutritional source for Jamaica’s enslaved population, and became a staple food. Similar to ackee, Saltfish came to the island in much the same way, plantation owners sought cheap protein source for their enslaved workers. While the prime pieces of cod fish were sold to European countries from Canadian provinces like Newfoundland & Labrador and Nova Scotia, but a significant part of these Atlantic provinces’ economies were stabilized through the support of the slave trade. Saltfish became the go-to protein for enslaved people in Jamaica. The mystery that remains is how ackee and saltfish were eventually paired together. It is own imaginable how the chef decided this is what I will be making today, I am sure they had no idea the impact it would have had on a nation.
APRIL 7
TH
WORLD
ER T A W
HEALTH DAY
“ YOU CAN DO ANYTHING WITH PASSION &HARD WORK”
Roger Morgan
Story of the Community Chef
Sitting with Roger Moran and hearing is story, while enjoying some of the wonderful food he creates was both educating and delicious. His story of growing up in rural St. Thomas, Jamaica and how using the skills he inherited lead to him being known as the community chef is perfect piece for my cultural magazine.
Then…
Roger begins his story at the age of 13, where he developed an interest in cooking. His mother would often allow him to helpher while she was in the kitchen. His mother, Miss Maggy as she is referred as is well known in the community of Danvers Pen for her cooking. At Christmas time horde of persons would come by to have some of Miss Mac Christmas dinner, even on a normal Sunday afternoon you could expect persons to come and have a plate of Sunday dinner. He recollects the first dish that he created, a “ coconut, run dun” made just for his mother, he quotes her words after she took a taste “ from now on roger you a cook everything”. While growing up he would often go to community events and help persons who were cooking. This also help him develop is skills in the kitchen.
Now…
Roger at the age of 36 as made a name for himself in Danvers Pen and neighbouring communities like Trinity Ville and Seaforth as a cook. He makes a living by being booked for events in the community. He is often hired to cater Parties, Round Robins, and Weddings his stature as a cook as grown to more urban areas where he is often called to come and cater events in Kingston and St Catherine.
Later…
In the near future Mr. Morgan is considering doing a course to be a certified Chef that way he wouldn’t be a chef only by name but by qualification. But his main aim in 2018 is to open his restaurant in Morant Bay and just see where his talents take him.
JAMAICAN POTS