DOCSLIB.ORG

Preview Jamaican Eats Magazine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Preview Jamaican Eats Magazine JamaicanEats Bringing a taste of the Caribbean to the world Best National Dis hheess Ackee and Saltfish Cou Cou and Flying Fish in the top 3 + Jamaica’s yummy ice cream spot Young gifted and hot More top 30 Under 30 chefs Ackee and Saltfish Jamaica’s national dish Reader Recipes wiNteR/SpRiNg 2012 VOL. 4 NO. 2 Scrumptious US$6.95 CAN$6.95 Uk £4.50 J$500 The best way to experience the real Jamaica - your way Soak up the irie vibes on our 10-day adventure tours The charm of the past, beauty of the present and pleasures of the outdoors await you. Designed with travel experts on the ground, our guided tours and customized travel packages inspire, ex - cite and stir the soul of travellers who want to experience the real Jamaica. Each unique adventure pack - age offers breathtaking sights and adventures planned to suit you, in a secure, escorted setting for groups 18 and older. 1.888.799.4743 1.604.568.5757 (Can) www.authenticjamaicatravel.com [email protected] 1.876.430.4360 (Ja) editor’s note Bragging rights e all know that Jamaicans are a boasy (show off) people. even when times are lean and the going is rough, islanders are stylin’, puffing out their chests and...well...chalking up victories all over the wworld. (Need i say Usain Bolt, world’s fastest man, and the track team? Or patrick Lipton Robin - son, the Jamaican who headed (until November 2011), the international Criminal tribunal for the Former Yugoslavia in the Hague, Netherlands?) So it’s no wonder that we were flooded with e-mails when National geographic’s Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe placed ackee and saltfish second on its list of top 10 National Dishes and then pointed to Devon House, kingston, as the fourth best spot for ice cream. Armed with such delicious ammunition, we couldn’t resist the temptation to brag (that would be most unJamaican, after all) about ackee. Rarely eaten by others because of its reputation for being poisonous, the misunderstood ackee fruit has been embraced by Jamaicans. Starting on page 23 we’ve got an ackee spread that includes information on when to pick and eat the fleshy, yellow fruit and recipes that take you beyond the national obsession of ackee and saltfish to ackee cheesecake, jerk ackee and ackee soup. plus, starting on page 18, we’ve got the scoop on the historic Devon House (built by Jamaica’s first black millionaire) and its yummy offerings – from the famous i-Scream to the creative cuisine at the grog Shoppe. then on page 34 we continue to show off with our series on the top 30, Under 30 chefs. Meet a rugby-playing chef from St. Lucia and two young e c chefs working their way up the kitchen ladder at the Half Moon resort in n e r Montego Bay, Jamaica. w a L And just in case you think the young ones have all the bragging rights, we e c a bring you Dudley Delapenha, a 78-year-old great grandfather who found his l g passion for baking later in life. the former Jamaican executive who could y b o barely fry an egg, jokes his family, before migrating to Canada, has a weekly t o h Saturday afternoon date with his oven. whipping up banana bread, Jamaican p easter buns, cornmeal puddings and loaves of bread for family, friends, neigh - bours, friends and family of neighbours and... well, you get the picture. Reader Andrea Mundell-Bowen of London, england, is back, this time with an intoxicating Lamb Shanks with tia Maria Liqueur recipe on page 35. On the following pages, reader Jackie Fraser-Dunfield of Moncton, New Brunswick, Canada, tells us about her love of cooking which she inherited from her mother. get her Jamaican- inspired recipes – Mango and Shrimp Curry Soup and Old goat’s Lamb Curry – on pages 36 and 37. plus Marcia Mayne’s piece, what my mother and grandmother taught me about baking and life, will bring a tear to your eyes. in this edition we also feature a celebration of Jamaican food at the taste of Jamaica which took place mid- October in Montego Bay, as well as a flavour of Jamaica at whole Foods, Vancouver, Canada. plus, in Ask Jennifer, our resident expert Jennifer Mullings says yes, you can make delicious chicken stew peas. Along with Sister Catherine williams and the Rasta community of Broughton District, westmoreland, she guides a group of wellness seekers from Minneapolis on the pleasures and benefits of the coconut. As usual we end on a sweet note – a cornmeal pudding that Dudley Delapenha swears will have you licking your fingers. enjoy! Grace Cameron 4 Jamaican Eats WintEr/spring 2012 i www.jamaicaneats.com ON THE mENU Winter/Spring 2012 JamaicanEats page 15, get the recipe for the Fiery witch, the winning drink recipe from the taste of Jamaica. photo by Bill Moore LETTERS TO THE EDITOR...............................6 In our ongoing series featuring young chefs, meet the fierce Macca fat unveiled: Reader Leonie Alberga sends us a picture of Paulyn Eugene of the Windjammer Landing Villa Beach this seem to be forgotten Jamaican fruit. Readers tell us about Resort in St. Lucia, as well as Basil Bowers and Phillip Gray who their experience with JamaicanEats , and Jess Mandeville of are making their presence felt in the kitchen of Montego Bay’s Cardiff, Wales, discovers Jamaica and Jamaican food. Half Moon resort. FOR STARTERS................................................10 READERS’ RECIPES.........................................35 . Jamaican flavours sizzle at Whole Foods in Vancouver with jerk . Andrea Mundell-Bowen’s Lamb Shanks with Tia Maria Liqueur tofu, pepperpot soup and Bob Marley pizza bowl. will leave you swooning. Taste of Jamaica. Chefs, pastry chefs and bartenders served up . Jackie Fraser-Dunfield, a frequent visitor to Jamaica, tells us their best at the 4th annual Taste of Jamaica held mid-October in about her mother’s cooking and shares her Mango & Shrimp Montego Bay. And we’ve got the winning dessert and drink Curry Soup and Old Goats’ Lamb Curry recipes. recipes. PASSION FOR BAKING..................................38 CARIBBEAN CUISINE ROCKS......................17 Dudley Delapenha discovered his joy of cooking late in life. Now . Ackee and Saltfish is the number two National Dish in the the one-time spokesman for the giant beverage company D&G world, with Barbados’ Cou Cou and Flying Fish right behind, has a weekly baking session and generously spreads the bounty. according to National Geographic. Plus, Devon House, an historical landmark in Kingston, the fourth best place anywhere ASK JENNIFER..................................................41 to enjoy ice cream. Find out why they are on National Can you make stew peas with chicken? asks reader Pat Zezula. Geographic’s top 10 list, then dig into the yummy recipes — think Yes, you can, answers our resident expert Jennifer Mullings. jerk ackee and ackee cheesecake. COCONUT ROCKS.........................................42 LESSONS ON LIFE AND BAKING................30 Sister Catherine Williams and the Rasta community in . Marcia Mayne shares the story of the differing baking styles of Broughton District, Westmoreland, gave a group of wellness her mother and grandmother and the lessons she learned from seekers from Minneapolis lessons in coconut, health and life. both. She also gives us her recipe for Christmas cake. LAST BITE.........................................................46 TOP 30, UNDER 30..........................................32 You’ll fall for the velvety charms of this silky cornmeal pudding. Cover photo of ackee and saltfish by Rosemary parkinson www.jamaicaneats.com i WintEr/sprin g 2012 i Jamaican Eats 5 yourletters Chef Norma lives on As I read the article about Chef Norma Shirley walk even though it was painful for me. Unfor - (my husband is a Red Seal Chef by trade al - tunately, when we arrived the attendant in - though he is not cooking in a restaurant setting formed us that the restaurant was closed for that now) in the latest issue, it made me feel sad. evening, but we did not know why. Little did I remember staying at the Cocolapalm Resort we know until we returned home to Canada two on Seven Mile Beach in Negril last November weeks later and read of her sudden passing on (2010) and deciding on November 3 to walk November 2, 2010. What a shock! down to Seasplash Resort near Cocolapalm to She must have been an amazing lady and will have a lovely dinner at Norma's in Negril. I had be dearly missed by all the lives she touched. I heard so much about Norma Shirley and was am looking forward to her biography by Rose - excited to be dining at her restaurant. mary Parkinson coming out in 2012 and I defi - As I was walking with my husband on the nitely want to go back to her restaurant when I side of the road I twisted my ankle shortly be - am in Negril again. July 2011 fore arriving at Seasplash. We continued to -Bev. Cunningham, Kelowna, B.C. the Fiery Jerk Shrimp did it Please keep your letters and e-mails coming please e-mail us : info@jamaicaneats. com, sweetpotato - I took my copy of the July 2011 JamaicanEats with me on vacation and last night my friend [email protected]. Or write us @ who I'm visiting made Chef Andre Fowles' (Round Hill Hotel and Villas) Fiery Jerk JamaicanEats Shrimp in a Garlic & Thyme Broth with the accompanying cornbread w/cilantro and magazine, p.O. Box pepperjack cheese listed on page 45. It was delicious! We couldn't find any scotch bonnet 1875, Kingston 8, pepper so we substituted with serranos.
Load more

Recommended publications
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Business and Cultural Directory
    Business and Cultural Directory The purpose of the Business and Cultural Directory is to provide students with some options for meeting their cultural, beauty and dietary needs. Enclosed is a brief listing of cultural centers, houses of worship, salons and barbershops, restaurants, etc. Please plan out your visits by calling the locations for hours and become familiar with the surrounding community. The Office of Multicultural Programs would like to hear about your experiences and if you have recommendations for next year’s directory, please email us at [email protected]. 1 Table of Contents BARBER SHOPS .................................................................................................................................................................................5 ALBERTO BARBER SHOP ..........................................................................................................................................................................................5 BARBER SHOP ............................................................................................................................................................................................................5 CLASSY CUT BARBER SHOP .....................................................................................................................................................................................5 COLEY’S BARBER SHOP ............................................................................................................................................................................................5
    [Show full text]
  • Flavours of Jamaica.Pdf
    table of contents 05 Culinary Capital 08 The Land 14 Jamaican Jerk 18 World’s Famous...Blue Mountain 22 Authentic Jamaican Rum 26 Rum & Beverages 28 Fresh Produce 32 Scotch Bonnet 34 Tropical Fruits 44 Herbs & Spices 48 Cocoa 50 Sweets & Baked Goods 52 Jams & Jellies 54 Island Honey 56 Fresh Vegetables 58 Organic Agriculture 60 Quality Management 62 Profiles Enjoy... flavours of Jamaica Jamaica Promotions Corporation (JAMPRO) ©2012 Publication JamaicanThe Story of Food flavours of Jamaica 4 The Culinary Capital of the Caribbean ur cuisine is unique and diverse - a When the island was captured by the British in melting pot of the many cultures that 1655, the Spanish fled and their African slaves have shaped Jamaica over the last escaped into the mountainous Cockpit Country. 500 years – A fusion of Taino, African, They became known as ‘Maroons’ and continued OSpanish, English, Indian, Chinese, and Middle Eastern the cooking methods of the Taino and Spanish - it cooking traditions have been creolized, creating an is said that this is where the tradition of ‘jerking’ authentic, distinctly Jamaican cuisine. originated. Jamaica became a British colony, and the colonists Our food defines us…just like our colourful island brought with them a wide variety of plants and dialect - patois and our original music - reggae… fruits which flourished in the fertile soil. Among the fruits were the breadfruit and otaheite apple The history of Jamaica can be traced through its introduced by Captain Bligh. food and cooking traditions. In search of fancy spices and the East Indies, European sailors and When African slaves were brought to the island to merchants crossed the unknown seas.
    [Show full text]
  • Pdf 1-8., Accessed March 2014
    THE BIOCULTURAL IMPACT OF ETHNIC HEALTH AND BEAUTY PRODUCT CONSUMPTION AMONG SOUTH FLORIDA JAMAICAN WOMEN By BRITTANY MONIQUE OSBOURNE A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2015 © 2015 Brittany Monique Osbourne To my ancestors and parents ACKNOWLEDGMENTS The following dissertation evolved over the course of five years with the help of many people. I would first like to pay honor and respect to my spiritual compass, my creator, whose love and wisdom guided me along this doctoral path. To my ancestors, both ancient and recently transitioned, I pay homage. No amount of verbal libations can ever truly honor the sacrifices they endured, so the living would not have to know their struggles. In particular, I would like to honor those ancestors who survived the Maafa. Without them, I would not be. I would also like to honor my Jamaican ancestors, particularly my Windward Maroon ancestors of Portland Parish. The legacy of their warrior spirits kept me strong throughout this process, and motivated me to continue the good fight of completing this work. I thank my intellectual ancestress Zora Neale Hurston, who I am very proud to have been directly trained by those who were trained by those who trained her. Her ethnographic and literary works spoke to me, and were always a constant reminder that those of us who are a blend of the fine arts and the social sciences are uniquely positioned to be a transformative voice for the voiceless.
    [Show full text]
  • Carbohydrate Counting List
    Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF
    [Show full text]
  • CONGRESSIONAL RECORD— Extensions of Remarks E616 HON
    E616 CONGRESSIONAL RECORD — Extensions of Remarks April 26, 2006 support of this and other educational institu- occasion of her 90th birthday which will be clothes, to liquor. They also operated a bak- tions in the Middle East plays an important celebrated on April 28, 2006. ery, which consisted of a brick-oven and a role in our public diplomacy efforts. Edna Pritchett has been a pillar in our com- machine called a ‘‘doughbreak’’, everything Mr. Speaker, it is an honor to pay tribute to munity. She has lived her entire life in the First else was done by hand; bear in mind that the American Community School at Beirut in Congressional District of the Great State of there was no electricity and no running water. this year of its Centennial Anniversary. I con- Missouri. She is a 1934 graduate of the his- At the age of about 12 years, Mr. HoSang’s gratulate the school on its distinguished his- toric Sumner High School and was the second parents sold the business and moved to Mon- tory and look forward to its promising future. of three generations of her family to attend tego Bay where he went to live with an uncle. f that landmark institution. During her out- Mr. HoSang attended Cornwall College High standing career spanning 42 years, Mrs. School for three years and had the ambition of HONORING DON DEHART Pritchett has served with distinction with the studying medicine; however, he had to leave American Cancer Society and the Homer G. school in fourth form to help his uncle in his HON.
    [Show full text]
  • Soups at Southport
    SOUPS AT SOUTHPORT A Migrant Centre Community Initiative SHARING CULTURES BUILDING FRIENDSHIPS BRINGING COMMUNITIES TOGETHER SOUPS AT SOUTHPORT Soups at Southport © 2016 The Migrant Centre Organisation Inc. All rights reserved. No part of this publication may be reproduced, stored in or introduced into a retrieval system or transmitted by any form or by any means (including electronic, mechanical, photocopying or recording or otherwise) without the prior written consent of the publisher. SOUPS AT SOUTHPORT Foreword Message from the Minister Message from The Migrant Centre Organisation Inc. The Queensland Government was pleased to fund the Soups at Southport event In 2014, The Migrant Centre launched a small project called Soups at Scar- delivered earlier this year by The Migrant Centre Organisation in recognition of borough (our Head Office is located at 91 Scarborough Street) to celebrate the the importance of intercultural connections to a harmonious, united and cohesive diverse and delicious flavours of soups that were shared with us by members community. and clients who have come from all over the world to make Australia their home. Photos of our soup lunches were posted on our Facebook page and we This Soups at Southport Community Recipe Book is the culmination of the contri- received many requests for recipes. In response to the growing interest in glob- butions made by people from more than 30 different cultural groups. al cuisine—and particularly for healthy food—we started to collect recipes for The Queensland Government is committed to supporting the continued growth publication. and development of Queensland’s strong multicultural society – it is who we are.
    [Show full text]
  • The Best of Jamaica
    05_570641 ch01.qxd 7/14/04 10:06 AM Page 3 1 The Best of Jamaica Most visitors already have a mental picture of Jamaica before they arrive: its boisterous culture of reggae and Rastafarianism; its white-sand beaches; and its lush foliage, rivers, mountains, and clear waterfalls. Jamaica’s art and cuisine are also remarkable. Yet Jamaica’s appealing aspects have to be weighed against its poverty, crime, and racial tensions, the legacy of colonial rule and subsequent political upheavals. So, should you go? By all means. Just be prudent and cautious. The island has fine hotels and savory food. It’s well geared to heterosexual couples who come to tie the knot or celebrate a honeymoon. And Jamaica boasts the best golf courses in the West Indies, some of the finest diving waters in the world, and good river rafting. In this chapter we’ll lay out our favorite places and experiences. 1 The Best Beaches • Doctor’s Cave Beach (Montego sands are fine for families, though Bay): This 8km (5-mile) stretch of there are several (sectioned-off) white sand made “Mo Bay” a nudist patches where guests bare tourist destination. Waters are all. See p. 93. placid and crystal clear, and there • Treasure Beach (South Coast): are changing rooms and a beach Tired of fighting the crowds? bar. This one is a family favorite. Head for this beach on the dry, See p. 72. sunny South Coast. The undertow • Cornwall Beach (Montego Bay): can be dangerous, so swimming is Although it’s often crowded, this tricky.
    [Show full text]
  • Magnus Hun 3191 Fall 2017 Syllabus
    Do not copy without the express written consent of the instructor. HUN 3191 World Nutrition Fall 2017 UPDATED Dr. M. Magnus [email protected], Academic Health Center 5 Office Hours: Prerequisite: Principles of Nutrition HUN 2201 --Recommended: Cultural Food Practices. Cynthia M. Goody and Lorena Drago. Diabetes Care and Education Dietetic Practice Group of the American Dietetic Association. 2010. --Required Textbook: Dr. Magnus’ World Nutrition Workbook from: ecampus.fiu.edu To resolve questions with Blackboard, call 305 348 2814 To get your 14 digit pass code on the back of your FIU ID, take your FIU ID to the 2nd floor “Reserve Desk” so that they can activate your ID. Course goals: By the end of this course, students will gain: Global Perspective by recognizing their own perspective and the diversity of other perspectives in food values, habits, food beliefs, and food policy. Students will be able to: Compare and contrast food ways—food-related beliefs, food myths, food preparation methods, and copy eating behaviors in different cultures Compare and contrast food policy (food labeling and Dietary Guidelines) in different countries Assemble a multi-perspective analysis for improving the short-term and long-term effectiveness of food assistance programs Global Awareness by increasing students’ knowledge of local, global, international and intercultural issues in nutrition problems, policy, and programs. The student will be able to: Increase their awareness and acceptance of cultural differences, cultural values (punctuality, personal not responsibility for health, favorite foods), and be willing to adjust their own response to cultural differences. Describe the tenacity with which food beliefs, values, and food myths are held for themselves, and for others.
    [Show full text]
  • ST/LIFE/PAGE<LIF-005>
    | FRIDAY, AUGUST 23, 2019 | THE STRAITS TIMES | happenings life D5 Hedy Khoo STFood Online Editor recommends Picks Food AUTHENTIC HAKKA-STYLE PHOTOS: BAN MIAN HEDY KHOO, If you have a soft spot for WOLF BURGERS back-to-basics old-school food, you might love the Hakka-style ban mian (Chinese noodles) at Bossi Ban Mian. Stall-owner and head cook Chin Chun Yoong, 36, who is from Ipoh, uses his mother’s recipe. I was impressed by the stall’s signature dish, Ban Mian Soup ($4, above foreground). Mr Chin takes his heritage very seriously, using mani cai (sweet leaf), the traditional vegetable of choice in his ban mian. Mani cai may taste more fibrous than other vegetables, but it adds such sweet flavour and interesting texture to the dish. The ban mian is served with ikan PREMIUM BURGERS AT and caramelised red onions which are allows enzymes in the meat to break chopped and seasoned with bilis on the side so that it does not WOLF BURGERS slow-cooked for two hours. down connective tissue in the muscle, ingredients including black pepper turn soggy in the soup before you Quick service burger joint Wolf The patty is a little under-salted for resulting in more tenderness and and fresh dill. start your meal. You also get a Burgers is offering a premium my liking but those who like full-on flavour. The patty is topped with WHERE: 01-05 Funan, 107 North house-made dip of green chilli padi, selection of burgers. beefy flavours may like this burger. homemade chipotle mayo, cheese Bridge Road garlic and vinegar.
    [Show full text]
  • Ackee and Saltfish Vs. Amalá Con Quimbombó? a Note on Sidney Mintz’ Contribution to the Historical Anthropology of African American Cultures
    Journal de la société des américanistes 91-2 | 2005 tome 91, n° 2 Ackee and saltfish vs. amalá con quimbombó? A note on Sidney Mintz’ contribution to the historical anthropology of African American cultures Stephan Palmié Electronic version URL: http://journals.openedition.org/jsa/2988 DOI: 10.4000/jsa.2988 ISSN: 1957-7842 Publisher Société des américanistes Printed version Date of publication: 5 December 2005 Number of pages: 89-122 ISSN: 0037-9174 Electronic reference Stephan Palmié, « Ackee and saltfish vs. amalá con quimbombó? A note on Sidney Mintz’ contribution to the historical anthropology of African American cultures », Journal de la société des américanistes [Online], 91-2 | 2005, Online since 10 June 2010, connection on 20 April 2019. URL : http:// journals.openedition.org/jsa/2988 ; DOI : 10.4000/jsa.2988 © Société des Américanistes ACKEE AND SALTFISHVS. AMALÂ CON QUIMBOll1BO? A NOTE ON SIDNEY MJNTZ' CONTRIBUTION TO THE HISTORICAL ANTHROPOLOGY OF AFRICAN AMERICAN CULTURES Stephan PALMIÉ * ln the spirit of Sidney Mintz' contribution Io African American historical anthropo- logy, this essay examines thcories allocating diflèrential explanatory weight to African cultural continuities and New World social conditions in the historical development of African American cultures through the lens of a set of culinary allegories built around two Caribbean dishes. Speci fically, 1 argue that the opposition recently voiced by some Africanist hi sto ri ans against the so-called « rapid early synlhesis » mode! developed by Sidney Minlz and
    [Show full text]
  • Hit the Streets Wok Noodles Wet NOODLES Take a Bao the Golden
    hit the streets Wet NOODLES the golden duck THE FAR EAST HAS NEVER BEEN NEARER DIP, SCOOP AND SLURP A STEAMING MARINATED AND SERVED SINGAPOREAN STYLE WASABI PRAWNS 49 BOWL OF WET NOODLES Creamy wasabi mayonnaise with sweet mango relish OUR ROASTED DUCK IS GLISTENING GOLDEN AND EDAMAME STEAMED 29 STICKY 32 MOHINGA 65 GUARANTEED TO HIT THE SPOT Tossed with shichimi sea salt or tangy chili sauce Aromatic Burmese fish chowder with rice noodles ASIAN ROOTS 45 SESAME TOFU 55 WHOLE 190 Bamboo shoots, shimeji mushrooms, lotus root and wing beans Udon noodles, roasted vegetable broth, sesame tofu, soft boiled egg and Asian beans HALF 105 KATI ROLL 40 Baked roti bread filled with paneer, onion and coriander salad DUCK WONTON RAMEN 63 QUARTER 65 Roast duck, ban mian noodles, duck dumplings VEGETABLE SPRING ROLLS 38 Served with steamed pancakes, cucumber, Filled with mixed vegetables and glass noodles JADE BUDDHA BOWL 65 leeks, sweet hoisin sauce Aromatic star anise scented beef broth, braised tender beef, 38 KWEK KWEK rice stick noodles, shiitake mushrooms, lotus roots Crispy baked quail eggs with spicy vinegar BEEF SOBA 65 28 CHINESE BROCCOLI Soba noodles, miso duck broth, grilled beef, Stir-fried with vegetarian sauce, garlic and goji berries shiitake mushrooms and watercress DUCK POT STICKERS 38 MISO TSUKEMEN 65 Roasted duck dumplings with soy lacq UMAMI goodness Egg noodles, miso broth, prawns, soft boiled egg, MANDU 38 enoki and shiitake mushrooms DISCOVER THE DEEP SAVOURY FLAVOUR THAT Crunchy vegetable dumplings, ginger oil and red cabbage kimchi CURRY LAKSA 63 GIVES OUR ASIAN SOUL FOOD THAT EXTRA CHICKEN SATAY HALF DOZEN 39 DOZEN 68 Laksa noodles, coconut curry, roasted chicken, Grilled satay with spiced peanut sauce and pickled cucumber salad prawns, tofu and fish balls SOMETHING SPECIAL CRISPY CALAMARI 38 IKAN BAKAR 95 Sweet chili lime sauce OUR MENU FOLLOWS A SIMPLE ‘STICKS-HANDS-SPOON’ MANTRA.
    [Show full text]