Enid Donaldson-MignotteHERITAGE AS explained in one dictionary is that which is inherited or passes from heir to heir, as an inheritance, hence the lot, condition, or status into which one is born, birthright, and that liberty of speech is the heritage of a freeman.
One can often hear quoted and at times argued that "A good man leaveth an inheritance to his children's children (as stated in Proverbs 13-22).
Once again Terra Nova Hotel has planned a series of activities to highlight the foods of some of the nations that have contributed to Jamaica's cultural heritage. To quote Mr. James Samuels, Terra Nova's Chief Executive Officer, "We feel that it is important to focus on this aspect of Jamaica's culture at this time, sometimes people tend to forget that it is the mix of cultures that we enjoy, which makes our food so exciting."
The celebration opens on Sunday, October 8, with a tribute to the nation's African heritage, African cuisine at a special brunch, fashions, a mento-band and a drummer.
On Monday, October 9, the Spanish culture will be highlighted with an extensive Spanish Buffet and authentic entertainment. The Middle Eastern influence on Jamaica's culture will be highlighted; on Tuesday, October 10, Middle Eastern cuisine will be featured.Wednesday, October 11, Indian food lovers will be treated to an authentic Indian buffet, complemented by Indian fashions and dance.
On Thursday, October 12 ,Chinese Day will be celebrated with a smorgasbord of authentic Chinese food served buffet style and again with Chinese entertainment.
On Thursday afternoon join the British at high tea. Enjoy delicacies prepared in true British style complemented with a British fashion show.
Friday, October 13, the hotel will feature traditional Jamaican food in an expanded version of its popular 'Friday Bruckins' buffet.
It would be difficult to select a recipe or two as our heritage recipe: remember it is the mix of cultures that we enjoy and it is 'different strokes for different folks.' Mention breakfast and many think of ackee and saltfish, mackerel run down, escoveitch fish, liver and onions etc.
For soup, Saturday soup, pepperpot, red peas, gungo, manish water and fish tea. (Fish soup)
Lunch or dinner brings Fricassee chicken, curried goat, braised meats and stewed fifth quarters (hock, trotters, oxtail, tripe etc.,). Rice and peas, breadfruit, yam, dasheen, sweet potatoes, plantain and the ever present dumpling and roti, and the new festival.
The older generation used to serve a sweet with a meal like potato or cornmeal pone or pudding. Tie a leaf, bread pudding, egg custard, etc., but today the order of the day is a cold drink with a meal. The cold drink is more or less always present with a patty, hamburger, or meat loaf, for lunch.
Here is a recipe for the popular Jerk Pork
5 lbs pork
1 onion
1 cup escallion
5 cloves garlic
2 tsp fresh thyme
Jerk marinade
Mix together
5 tsp salt
2 tsp sugar
2 tsp ground pimento
1/4 tsp ground mace
1 tsp black pepper
1 scotch bonnet
pepper without seeds.
1. Rub in oil on the pork, then
2. Rub in the marinade and leave to marinate for at least 5 hours (overnight is better).
3. Prepare grill, and barbecue pork, until cooked, or put in hot oven 400°F (200° C) for about 20 minutes.
Lower oven temperature to 275° F (140 °C) and allow to cook slowly until done. Remember the juice should run clear but it should still be there.
4. Chop into small pieces when ready to serve. Makes six servings.
Happy Heritage cooking.
It is possible to buy good jerk seasoning (adjust to taste). Use on seafood, poultry, all meats and vegetables.
