Jamaicaneats Issue 1, 2018

Eat. Drink. Gift. This issue of JamaicanEats magazine will have you shaken and stirred. Whether you're hosting a Christmas party, participating in a potluck, or contributing to the holiday party at work, jingle their bells with the flavours of the Caribbean. Preparing a festive feast for family and friends can be a daunting task, so we've got loads of recipes, tips and tricks for delicious eats and scrumptious gift ideas. From Curried Rum Chicken Meat Balls, Rum and Coke-Glazed Chicken, and Rum-Soaked Raisins to Jerk Rum Butter and more...Then there is U.K. celebrity chef Jamie Oliver's Punchy Jerk Rice. We tell you why it's just plain out of order.Meet Rosemarie Wright who insists on making authentic Jamaican food from scratch...all the time. She grew up watching her grandmother in the kitchen and believes in keeping it old school.Plus, be prepared to be inspired by the stories of Uonie Lyn, self-described Kitchen Warrior; Dr. Janet Dyer who, despite the odds, went on to earn 2 PhDs; and chef Simone Walker-Barrett, dubbed the Queen of Flavour.And grab Amazing Ackee's divine Ackee Cheesecake Brownie and Ackee Bread Pudding; Healthier Steps Split Pea Soup, Vegan Pumpkin Muffin; and Carrot Cake Donut; Ackee and saltfish for Jamaicans is like...well...batty and bench. But there are way more delicious pairings for saltfish. Chefs Marc-elie Lissade and Noel Cunningham, keeps off our series: 99 ways with saltfish.And there is so much more...2 featured JamaicanEats readers, Donna Williams and Judith Peart-Walters; Christina Simonitsch of Simos Breads and Catering, curry goat pizza review; bulla ban in Jamaican schools; and coconut oil, hero or villain?Dig in and enjoy.