Kingston Kitchen 2015 was a buzz with lots of excitement & culinary treats from some of Jamaica's best. Truly a 'foodie's paradise.
At every turn from Kingston to Negril, one can enjoy delicious Jamaican bites from any of the many delicious food spots or stalls along the way.
If you’re like us, then your trip to or from Kingston to the ‘country’ (mid-island, north or southcoast) just doesn’t seem complete without a stop for a ‘cuppa’ soup, some roast yam + saltfish, boiled corn, coconut water (eating the jelly with the makeshift spoon a must) , pepper shrimps & the likes.
Here are some of our favourites!
Feel free to share your favourites stop(s) here! Email pictures to email@example.com & we'll post!
There is an amazingly delicious explosion of local gourmet food products being created and introduced into the Jamaican marketplace. Products bursting with exciting flavours guaranteed to please even the most discerning of palates! More importantly, these products are made with local ingredients and are of a standard that can go toe to toe and head to head with anything being offered in the international marketplace. Below are just a few of the newest ones we have come across recently!
LiqyLiqy - Jamaica's First All Natural Gourmet Ice Pop Provider!
Established in 2014 by Sasha Palmer, LiqyLiqy's mission is to make frozen treats in creative and original flavours like coconut, mixed berries & mango passion that you will feel great about eating. Their range of products include Sorbets, Gelato, Italian Ice, Fruit bars and more!
They are committed to supporting our local farmers & available for private parties & events.
Mountain Blue Farms has recently introduced theirSpice Blends & Salad Dressings
Unique Preserves from the Home Chefs
From tasty Lamb Burgers & Jerk Spring Lamb, Specialty Vegan Pizzas, Hellshire Style Fish & Lobster, Conch Fritters, spicy Curry Chicken Masala & succulent Crispy Pork Belly & Mango Glazed Pig’s Tail to locally handcrafted Island Flavoured Popsicles, decadent Desserts & Sweets, Fresh Homegrown Produce, locally made Condiments Rubs, Sauces, Dressings, Jams, Breads and more KGN Kitchen Night Market was a delectable evening of delicious goodies offering something for all palates & ages. If you wished you could have have your sugar cane juiced right there on the spot!
Not even the intermittent drizzle from time to time throughout the evening could put a damper on the appetites of patrons who just continued to sample & savour!
Did you go to KGN. Kitchen? Feel free to share your thoughts & experience here!
It was quite by accident that we discovered the UJIMA 'pop-up' farmers market where twice per month, farmers & producers of gourmet food products set up shop at the Chinese Cultural Association of Jamaica on Barbican Road. Have you been there? No? It's definitely worth a visit and is a great way of getting to know your farmers.
Fresh Produce & Flowers
The produce (both organic & non-organic) doesn't get any fresher than this! It's direct from farm to your table.
Discover & Taste Delicious 100% Jamaican Gourmet Products like nut butters, honey, chocolate nibs, preserves, sauces, dressings & freshly baked gluten-free breads.
A Couple Of The Farming Personalities
See you there on August 30th! Until then...eat good!
Callaloo… a very popular Jamaican dish that is enjoyed not just for breakfast, but often for lunch and even dinner. A green, leafy vegetable commonly served with salt fish, dumplings or in rice, or simply seasoned with onions, tomatoes & garlic or by itself.
Juicing these lovely greens has become very popular. Nowadays it seems that everyone is drinking this ‘green’ juice for a healthier lifestyle. Perhaps it is because callaloo is rich in carbohydrates, packed with iron and low in sodium.
But one of my all time favourites is callaloo quiche. Just thinking about it gets my taste buds excited. Quiche is a delicious, versatile dish - perfect for entertaining. Don’t worry if you never went to culinary school, quiche is one of the easiest and tastiest dish you’ll ever make.
So, here’s a recipe for you to try.
Preheat the oven to 350 degrees. Remove pie crusts from box so they can reach room temperature. In a mixing bowl, beat eggs and half and half until combined. Add in pepper, salt, and mustard. Mix well.
After your pie crusts have come to room temperature, roll one out onto your pre-greased pie pan. Layer cheese on the bottom of the pie crust. Now pour egg mixture in and sprinkle with Parmesan cheese.
Place in the oven and bake for about 40-45 minutes. Crust should be golden brown and eggs should be fully set.
Allow to cool for a few minutes and serve. You can garnish with some chopped green onion or sour cream. Add some cheddar cheese on top if you are a cheese lover. Enjoy with a your favourite glass of Chardonnay.
Pop Up Gourmet Jamaica caught up with Executive Chef George Matthews on his return from Panama where he participated in the IV Volcan Verde Festival - here's what he had to say about his experience!
The 'Land' Paella
It was fun and the camraderie was amazing. We fed a town of people. I had a grand time in Volcan, Panama’ added Chef Matthews. Although at times communication was difficult as he speaks only English, Chef Matthews noted that when it came to the ‘language of food’ - they all spoke the same language. Volcan he says reminded him of Mandeville – cool & mountainous with friendly and welcoming people.
George's signature dish of Jerked Pig’s tail with Blue Mountain Coffee & Walkerswood Guava Sauce although a little spicy for some, was very well received.
You know its Easter in Jamaica when the price of Fish doubles and the supermarket shelves are laden with every conceivable brand of bun you can think of.
How To Fry Sprats Jamaican 'Style'
The tradition of eating fish, mainly fried, at Easter are part of our religious traditions which include abstaining from red meat for lent (40 days after Ash Wednesday) and not cooking on Good Friday. Especially popular at Easter are Fried Sprats which are enjoyed with warm hard dough bread lathered in butter!
Jamaica Easter Bun & Cheese
The most popular tradition at Easter in Jamaica is that of eating Bun & Cheese! It is said that this Jamaican Easter Tradition was inherited from the English who at one time occupied Jamaica & that our buns are a tropical ‘twist’ on their hot cross buns. In addition to our traditional Easter Bun with cinnamon, cloves and nutmeg, and bursting with raisins, currants & other dried fruit, Jamaican also enjoy stout buns, spiced buns and more.
Jamaican Stout Bun Recipe ( by Nyam Jamaica & Trevor Ferguson)
ENJOY! HAPPY EASTER!
The Pop-Up Gourmet Jamaican Team
Jamaicans love food – FACT!
Jamaicans love gravy on their food- also a FACT!
Now you probably think I’m joking, but it’s a serious thing. Ladies…don’t try come between a Jamaican man and his gravy. You will NOT win!
Assuming you all know what gravy is – it’s a sauce made from the juices that run naturally from the meat or vegetables during cooking. Most cuisines around the world are enhanced by that ‘something extra’ that gravy brings to the table. However, we often add colour, flavour and texture for an even more delightful taste. A thickener such as flour or cornstarch, or several types of liquid; from stocks to wine to cream create a unique and flavourful option.
For most Jamaicans, there is nothing ‘sweeter’ than fried chicken with rice and peas and a little ‘curry’ gravy. Yes, ‘curry’ gravy. Apparently that goes with any and everything. Perhaps it’s the spicy flavour that makes the meal more enjoyable. Whichever way you take it – Jamaicans love gravy on just about everything; and the thicker the better!
And so , it’s not strange that Jamaicans manage to make gravy from any meat…oxtail gravy, stew chicken gravy, curry goat or curry chicken gravy, peppered steak gravy, and the list goes on.
…It’s all gravy J. Share If you agree!
Jamaicans celebrate Easter and observe the season of Lent which is traditionally observed with contrite prayer, fasting and the deprivation of things such as meat, alcohol, sweets or other types of food.
So how is a ‘foodie’ expected to survive during the season of Lent? Having given up meat myself, I have had to find interesting and creative ways to satisfy my appetite. Believe me; it’s not as hard as you think. Of course we all love the chicken, the beef and oh the ‘beloved swine’. However, for a short period, our bodies can enjoy a meatless diet that is fulfilling and fun!
You can still enjoy a pizza on a Friday night with the kids. Veggies make great toppings or add different types of cheese for more zest.
A delightful 'veggie' stew served over a bed of steaming rice is always sure to please! '
Since fish is no longer seen as a ‘penitential’ food, many lent observers resort to eating fish during this sacred period. Whether baked or steamed…curried or Cajun style – the choices are endless.
How about tacos with veggie mince or perhaps pasta in a light tomato and parmesan sauce?…both sound good to me.
You see, going meatless for Lent may seem challenging at first, but with a little creativity and planning, I guarantee you won’t starve. In fact, maybe going meatless can become a lifestyle change – or not. But trust me when I say… there are waaaay too many recipes to keep your forty days and nights full of flavour.
Give it a try!