Something different for Independence
Over 58 years, Jamaica has developed an identity for its music, culture and culinary prowess. Being the creative people we are, chefs throughout the island are always looking for some new ways to prepare traditional dishes.
It is no secret that we love our bellies, and for that reason we have found ingenious ways to prepare our food. From using the ‘creng creng’ or the jerk pan, we always ensure that our food is unique.
Sharing his creativity is chef David Brown, owner of Pages in the Garden, who prepared a special independence meal.
He used a lot of affordable and simple items, such as yam and red herring.
For the appetiser, Brown suggests something that is fast to prepare, like his ackee and salt fish salsa with breadfruit chips. The ackee and salt fish are crushed to make a dip, and providing a contrasting texture are the thinly cut fried breadfruit strips.
Keeping the meal cost-effective, Brown uses red herring for added protein and flavouring for his casserole. Forming the base is crushed yellow yam, which is then layered with chicken and pineapple.
As another protein choice, there is his butter fish fillet which wraps around crushed sweet potato that is mixed with callaloo. This meal can be done with a rundown sauce, which can be use as a dip.
Complementing this meal is his signature fever grass lemonade, which is made from the plant which grows in his garden.
For this Independence season, Brown encourages persons to give a new twist to many of the staple items that can be found in our kitchens.