​If you’re ever looking for somewhere in Kingston to completely unwind and enjoy some great food  - Chillin’  at the Serengeti  is it!  ​It's rustic layout is totally in sync with the lush flora & fauna that surrounds it and their menu is pretty extensive offering  something for every palate!

Their menu includes but is nowhere near limited to these must-try dishes: 

With these ideas, parameters don’t exist with the usage of breadfruit. My Research has stated that Malayans peel firm-ripe fruits, slice the pulp and fry it in syrup or palm sugar until it is crisp and brown. Filipinos enjoy the cooked fruit with coconut and sugar. In Hawaii the fruit is peeled and halved and fermented in deep covered holes in the earth for 3 years then reclaimed and smashed to into a paste that produces a cheese like consistency relished by the natives. In some countries breadfruit flower has been very prominent as is dried and grounded to produce breads and other starch based products and proves to be scientifically  healthier that wheat flour.  But as a Chef I enjoy mostly slicing the breadfruit thinly and frying them at a moderate oil temperature and making chips, a favorite of mine & others I’m quite sure.

What is another important fact is that the breadfruit does have medicinal use here in Trinidad. A concoction of the breadfruit leaf is believed to lower blood pressure, and is also said to relieve asthma. Crushed leaves are applied on the tongue as a treatment for thrush. The leaf juice is employed as ear-drops. Ashes of burned leaves are used on skin infections. A powder of roasted leaves is employed as a remedy for enlarged spleen. In addition the tree trunk produces a flowing latex liquid that when cut it produces a sticky liquid. The latex is used on skin diseases and is bandaged on the spine to relieve sciatica. Diluted latex is taken internally to overcome diarrhea and of course because of its sticky character, it can be used to catch birds when they land on a (Laglee) trap.

With all this said, Breadfruit should be distinguished as a food item that should be diversified more into our local cooking, rather than the common culinary practices we exhaust everyday in Trinidad. It is because of this mind set and generic thinking I decided to show more a coveted side of breadfruit today where I created a dessert entitled Breadfruit Chocolate Truffles.

With an open mind and curious intuition, I ask that you try this unorthodox but delicious spin on a local staple.

Jason Peru
Chef/Contributor
Trinidad

From the Plate of Chef Dennis McIntosh 
These days  we  have many more options as it relates dining out than ever  before & it's about time so say all of us. Driven by the fact that there is a greater appreciation  for food, health, lifestyle & everyone just having a better understanding & interest in cooking.

Like our motto....  Out of many one people, we now have restaurants that appeal to all segments of  the community Sushi, Escargot & Calamari are no longer strangers to the Jamaican palate. The cuisines on offer reflect the ethnic groups in Jamaica as well as those that reflect the global trends so Chinese, Japanese, Italian & Jamaican can be found in the city. The hotels island wide offer Spanish, Mexican, Cuban, French & Asian fusion along with the Caribbean /Jamaican.