JamaicanEats: Issue 3, 2020

Plantain, plantain, plantain how do we love thee. Ripe and sweet and fried golden brown. Green and savory and slightly salty. Fry it, bake it, smash it. There's everything to love about the plantain. BUT, Just when you think you couldn't love it any more, we've got recipes on the following pages to take plantain love to another level.Then we've got delicious news about naseberry, orange and even the humble dasheen, which has caught the attention of the renowned Forbes magazine. On page 12 we come to the defence of ginger. We just had to respond to a social media post that called on Jamaicans to free themselves from the "shackles of ginger in juice." Well, we couldn't let that slide.Plus, you'll be moved by the people you meet in this issue...from Amanda Hamer who shares her story of giving up the safety of a 9 to 5 job to take the plunge into food entrepreneurship, to a determined Chantal Thomas (Where are They Now?) who has pushed ahead with her Amazing Ackee venture, and chef Freda Gore who has found new ways to persevere in the face of COVID.Also meet Noel Miller the superhero agriculture science teacher at Troy High School in Trelawny, Jamaica; Markus Braun, a German who extols the virtue of the Jamaican cocoa; and chef John Oduro, a champion for breadfruit in Ghana. You'll also want to dig into saltfish fritters, Portuguese style, seafood okra gumbo, mini gizzadas and more.