TASTEBUDS ARE start-ing to tingle in anticipa-tion as food-lovers count

down to the most mouth-watering week of the UK sum-mer: Caribbean Food Week,which will take place fromAugust 18 - 25.

Organised by Grace Foods,the UK’s number one sup-plier of Caribbean food anddrink, Caribbean Food Weekleads up to the world-famousNotting Hill Carnival in westLondon and offers the per-fect opportunity for peopleall over the UK to try theirhand at Caribbean cuisine.

Since launching in 2012,Caribbean Food Week hascontinued to grow as moreand more people getadventurous with theircooking. With demand forexciting tastes at a high,record numbers of peopleare set to abandon thebeans on toast this monthand bring some tropical

flavours into their lives.

EASY“Many people don’t realise

how easy it can be to createCaribbean dishes withincredible flavours,” saysRyan Mack, managing direc-tor of Grace Foods UK.“Caribbean Food Week is theperfect time to get into theCaribbean spirit and give it atry - whether you invite

friends round for aCaribbean-themed dinnerparty, or just serve up a clas-sic recipe like jerk chickenor rice and peas for the fam-ily at home.”

VARIETYA wide variety of

Caribbean recipes and serv-ing suggestions will beshared on Caribbean FoodWeek’s Facebook page,where people can alsoupload photos of their owndishes.

THE WEEKLY GLEANER AUGUST 14 - 20, 2014 • 11

INGREDIENTS

For 4 people ( )

1 teaspoon(s) salt (optional)8 ounce(s) broccoli, broken into florets4 ounce(s) onion, julienne1 tablespoon(s) Grace Vegetable Oil4 ounce(s) green sweet pepper, julienne2 stalk(s) escallion, slices diagonally3 clove(s) garlic, grated2 ounce(s) yellow sweet pepper, julienne1 packet(s) Grace Earth Chef FlavouredVeggie Mince Beef1/2 cup(s) Grace TomatoKetchup

4 ounce(s) carrot, julienne4 ounce(s) tomato, julienne2 cup(s) boiling waterVEGGIE MINCE BEEF DIRECTIONS

Empty Grace Earth Chef Flavoured VeggieMince Beef into a bowl; pour on 2 cups boilingwater and leave to rehydrate for 5 minutes.

Sprinkle on the contents of the seasoningsachet (comes in the veggie mince beefpacket); mix well and leave to marinate for 5minutes.

Heat Grace Vegetable Oil in a large skillet;add minced garlic, julienne of carrots and broc-coli florets, stir fry for 3minutes.

Stir in green and yellow sweet peppers,tomato, onion and escallion and saute for twominutes.

Gently mix in the marinated Grace VeggieMince Beef and Grace Tomato Ketchup andallow to simmer for 2 minutes.

Adjust flavour if necessary, reduce flame andcook for an additional 5 minutes.

Remove from flame and serve hot.

To Serve: Serve with brown rice and a salad.

Difficulty: Easy

Get in the carnival spiritwith Caribbean Food Week

HERE’S A tasty recipe which you cantry yourself for Caribbean Food Week,Ackee and SaltfishThe national dish of Jamaica, Ackeeand Saltfish is traditionally served aspart of a hearty breakfast withdumplings, boiled banana andcallaloo - a spinach-like vegetableenjoyed across the Caribbean.The ackee fruit resembles scrambledegg and has a delicate taste whichmakes it a great carrier for some ofthe more robust flavours in this dishincluding spring onions, peppers andthyme

INGREDIENTS:1 tin 540g Dunn’s River JamaicanAckee, drained2 tins 125g Grace Salt Fish, drainedand flaked2 onions, chopped2 spring onions, finely chopped2 cloves garlic, finely chopped1/2 Scotch Bonnet Pepper, finelychopped (feel free to up or lower thechilli to taste!)2 tomatoes, chopped

1 red pepper, chopped1 tsp, Dunn’s River Thyme2 tbsp vegetable oil

Salt and pepper to taste

Method:Heat the oil in a large frying pan andfry the garlic, onions, spring onions,peppers and scotch bonnet pepper ona high heat for around 3-5 minutesuntil sweated.Drain your Grace Salt Fish tins andflake with a fork directly into the pan,add your Dunn’s River Thyme and fryfor a further 3 to 5 minutes.Add your remaining tomatoes andyour Dunn’s River Ackee and fry for afurther 1-2 minutes until all youringredients and flavours are well-combined. When stirring the ackee,be careful to stir these very lightly asto not break up the ackee which arequite fragile.

Add salt and pepper to taste andserve with dumplings - Enjoy!

Ackee & Saltfish

Ackee and saltfish with dumplings.

Vege MinceBeef

FFiilleeRyan Mack

CARIBBEAN FOODWEEK FEATURE

A Weekly Gleaner Special

JAMAICAN FOODS have made a leap overtime to morph into a potpourri offlavours. The diversity of Jamaican cui-

sine has, indeed, been shaped by circum-stance, coincidence and hardship.

Food Reference World Cuisine is equallyeffusive, describing Jamaican cuisine as “richand spicy as the pepper-pot soup that origi-nated with the Taino Indians”. It continues:“Jamaican cooking draws from a brilliantinterpretation of East Indian, Chinese,Spanish and British influences, all workingharmoniously in a style that is uniquelyJamaican ... .”

Prior to the exploration of Jamaica byChristopher Columbus, the island was inhab-ited by natives of a West Indian tribe knownas the Tainos. The word ‘Taino’ originatedwith Columbus and meant ‘good’ or ‘noble.The Taino culture was highly developed inthe Caribbean, so much so that, by the timeColumbus arrived, there was tremendouscreativity and energy.

EARLIEST TRADITIONS

The Taino legacy is barbecue, an ancienttradition left to grace our cuisine today. TheTaino diet relied heavily on vegetables,fruits, cassava, beans, barbecued meats andfish. Large animals were absent from theirdiet but smaller animals such as earth-worms, lizards, beetles, birds and othermammals were caught.

Besides grilling, roasting and baking, theTainos expanded cooking options to includea technique akin to jerking, which hasbecome popular around the world. It isthought that jerk originated with the

Maroons, descendants of the slaves who ranaway from their Spanish slave masters to themountains of Jamaica.

Meats are preserved by massaging it witha blend of natural seasonings such as pep-pers, scallion, thyme, pimento seeds and nut-meg - known now as jerk seasoning - andmarinated for hours. Fish and meat wereslowly roasted on a spit lined with pimentowood. Low heat and slow cooking retains thenatural juices of the meat, which becomeinfused with the flavour of the wood.

It has been said that the Maroons histori-cally cooked underground to camouflage thesmoke. Soups and stews were popular and itwas out this group that the pepperpot soupemerged and is still popular today.

When Columbus claimed Jamaica forSpain, the Spanish brought pigs, goats andcattle, and so the island became a supplier ofsmoked and salted meat to Spanish ships enroute to the Americas. Lard from the fat ofanimals was produced and exported. TheSpanish introduced a number of fruit treesand plants such as the banana, plantain,sugar cane, Seville and Valencia oranges,coconut, tamarind, guinep and naseberry.The Spanish were fans of fried food and, assuch, meals like escoveitched fish were devel-oped. Other dishes introduced by theSpanish included oxtail and beans, stew peasand cow foot and beans.

The fight for the control of the islandbetween the Spanish and English resulted inthe lengthy colonisation of the island by theEnglish. There was an influx of Africanslaves who brought a piece of their own cul-ture through the preparation of food. TheAfricans have left us with dokunu, or tie leaf.

Later, Indian indentured labourers came toJamaica to work on sugar plantations. Theybrought small amounts of their spices whichadded to the cultural mix in the pot.

Curried goat, popular in today’s cuisine,came here with the East Indians.

Chinese cooking was introduced to theisland by indentured workers and Chinesemerchants.

Ital cooking has been associated withRastafarianism, a movement which reveredformer Ethiopian Emperor Haile Selassie I asa messiah who would return to save his peo-ple.

Ital, which has even made its way into theOxford lexicon, is a way of preparing foodswithout the use of salt, meat, preservativesand colouring. Essentially, ital cooking usesground provisions, peas, beans and nutswhich are grown without fertilisers andother chemicals which speed the maturity ofcrops. On the occasion that animal protein isused, it may be fish or dried fish, not shell-fish. Ital cooking is also considered vegetar-ian, focusing on the nutritive as well as themedicinal value of food.

The ital chef must be so versed that anyvegetarian meal he/she prepares should betasty, utilising a blend of herbs and spices.An important ingredient to tasty ital cookingis coconut milk in which food is steeped. Inaddition to coconut milk, flavours cometogether from Scotch bonnet pepper, onions,scallion, thyme and pimento berries. Thepopular ital stew includes corn, beans, okra,carrots, garlic and coconut milk. Since nomeat is used, the flavour is derived from theherbs and spices.

Run-down• 2 coconuts, grated• 3 stalks scallion, chopped• 6 cups water• 2lb pickled mackerel• 3 tomatoes, chopped

• 1 hot pepper, chopped anddeseeded• 2 onions, chopped• 3 sprigs thyme• 1 clove garlic, chopped

METHOD

1. Soak the mackerel for at least threehours to remove excess salt. Remove bones.Set aside.

2. Add the water to the grated coconut andpress the liquid through a sieve or grate in ablender. Set aside.

3. Boil the coconut milk rapidly in a heavy-bottom pot until reduced to curdled custardand oil.

4. Add the mackerel, cover and cook for 10minutes over medium heat.

5. Stir in onion, garlic, scallion, tomatoes,hot pepper and thyme. Simmer for another10 minutes over low heat.

6. Serve with boiled green bananas andcornmeal dumplings.

Serves 4.

Pickled redherring and bammy• 2lb smoked red herring• 2 hot peppers, chopped• 1 onion, chopped• A few pimento berries• 1/2 cup vinegar

METHOD

1. Remove skin from herring, discardinghead and all the bones.

2. Shred the fish into small pieces.3. Place in a bowl and add the chopped

onion, vinegar, hot peppers and pimento.Mix well and bottle.

4. Serve on bammy rounds.

THE WEEKLY GLEANER12 • AUGUST 14 - 20, 2014

caribbeanfoodfeature

The signature dish of Boone Hall Oasis, curry goat with white rice and tossed salad.

Run Down

Jamaican food:From Taino to Rasta

THE WEEKLY GLEANER AUGUST 14 - 20, 2014 • 13

caribbeanfoodfeature

Ingredients1 can Grace Hot and SpicyMackerel in Tomato Sauce1 tablespoon Grace margarine2 teaspoons Scotch bonnet pep-per, finely chopped4 ounces cheddar cheese, shredded1 medium onion, chopped1/4 cups Grace Tomato Ketchup2 stalks scallion, chopped1/4 cups chicken stock1 packet Grace spaghetti2 medium tomatoes, diced

Directions1: Add Grace Tomato Ketchup,

stock and Grace mackerel intomato sauce and stir well.Remove from flame.

2: Arrange boiled spaghetti on aplate, spoon on the mackerel mix-ture and sprinkle with shreddedcheese.

Recipe note: Chicken stock maybe made by dissolving one packetof Grace Chicken Noodle Soup Mixin two cups boiling water. Allow tostand for 10 minutes, stir, strain,and use as directed.

Preparation time: 15 minsCooking time: 25 mins

Quick Hot & SpicyMackerel withSpaghetti

Ingredients:2 eggs3 tbs olive oil2 cloves of garlic,

minced1 Scotch bonnet –

take out seeds andmembrane

1 1/4 cup steamed jas-mine rice

3 tbs Thai red currypaste

3 tbs soy sauce6 tbs oyster saucePinch of salt and pep-

perFinely sliced scallion

Directions:1. Heat oil, add egg

and wait for 30 sec-onds until it is justabout to set. Using aspatula, scramblethe egg.

2. Add the garlic andpeppers and mixthoroughly.

3. Add the rice.4. Combine the curry

paste, soy sauce andoyster sauce. Add itto the rice.

5. Adjust the taste withsalt. Remember thatthese Asian saucesdo have quite a bitof sodium in them.

6. Just before serving,add the scallions.

CCoonnttrriibbuutteeddA Thai feast of basil chicken(left) and Thai fried rice.

Thai Fried Rice

WITH JUST one week to go, it’s the perfecttime for food-lovers to stock up on ingredi-ents and visit www.facebook.com/caribbean-foodweek for ideas of tasty dishes to cookduring the week.

Organised by Grace Foods UK, the UK’snumber 1 supplier of Caribbean food anddrink*, Caribbean Food Week leads up to theworld-famous Notting Hill Carnival.Featuring supermarket sampling, in-storepromotional offers, prize competitions andsocial media activity, the week presents theperfect opportunity to try somethingCaribbean, whether it’s cooking a jerkchicken feast or simply enjoying a Caribbeancocktail!

By visiting Caribbean Food Week’sFacebook page, food-lovers can access tastyCaribbean recipes and serving suggestions

and upload photos of their own dishes.Lovers of Caribbean cuisine can also get

involved in the conversation on Twitter byfollowing @caribbeanfoodwk and using thehashtag, #CFW2014 to share their recipesand tips.

There’ll also be competitions runningacross Facebook and Twitter in the lead upto and during the week itself, so fans arebeing encouraged to keep an eye out forchances to win!

WIDE RANGEFrom today onwards, special offers on a

wide range of Caribbean food and drinkproducts will be available in the major super-markets, making it even easier to stock upon tropical flavours ahead of the week.

The following promotions are now on inthe following supermarkets:

ASDAGrace Coconut Water 310ml can (with pulp

or smooth): 2 cans for £1 (RRP 99p, offeravailable until August )

Tesco and Sainsbury’sEncona West Indian Original Hot Pepper

Sauce, Thai Sweet Chilli Sauce, JamaicanJerk BBQ Sauce 220ml – £1 per bottle (RRP£1.55, offer available until September 16)

Dunn’s River Coconut Milk 400ml – 2 cansfor £1.50 (RRP 89p, offer available untilSeptember 23)

Grace Aloe Vera Drink Original,Strawberry or Mango 500ml ANDNurishment Original Vanilla, Strawberry,Chocolate, Banana 400g - any 3 items mix-and-match for only £2.50! (RRPs £1.05 and£1.29 respectively, offer available untilSeptember 16).

Track Carib Food Week on social media

THE WEEKLY GLEANER14 • AUGUST 14 - 20, 2014

caribbeanfoodfeature

ADES CASH and Carry Ltd, thelargest tropical food outlet in southeast London, held its grand open-

ing of its second and biggest retail storein Nathan Way, Thamesmead LondonSE28 last month.

The symbolic cutting of the ribbon wasdone by Councillor Denise Hyland, theLeader of of the Royal Borough ofGreenwich, Kit Malthouse Deputy Mayorof London for Business and Enterpriseand the founder and CEO MichaelAdedipo.

This is the second outlet for Ades Cashand Carry which has been trading forsome 10 years in the borough startingfrom its first outlet in East Moor Street inCharlton. The new outlet is situated on65 square foot of land space including carpark and store and caters to the whole-sale, retail and consumer market.

Speaking at the opening of the newstore, CEO Michael Adedipo said:

“This is truly and eventful day in thehistory of the Company Ades Cash andCarry. I had completed my ComputerScience Degree at the University ofGreenwich in 1994, worked in the infor-mation technology for many years,However, in 2001 I departed from myprofession and with the transferableskills started working in the food indus-try

“On or around 2004 I spoke at lengthwith my wife and with determination andvigour we reached a decision to open abusiness in the food industry, at the same

time recognising some of the difficultieswe may face and the risk.

BEGINNINGS“Interestingly, our first shop was a

garage at the back of our house andthrough sturdy progress with the difficul-ties for example raising capital, adequatestock for increasing customers we wereable to move the business to Charlton in2005 with retail outlet, specialising infoods and drinks to the African/Caribbeancommunity in the Royal Borough ofGreenwich and others

“Two years later the first Cash andCarry was opened at East moor Street, inCharlton where we currently employs 50staff mostly Greenwich residents.

“In December 2013 the Company

received recognition, by the LondonStock Exchange, as one of the ‘1000Companies to inspire Britain’.

The findings were made following anindependent research conducted by LSE.The recognition was in the area of ourcommitment to excellency in the food andbeverage industry.

“I sincerely thank my staff, suppliers,clients, and others for their support overthe years. With the new phase which is abigger complex the number of employeesis going to increase.”

In her brief address, Councillor Hylandsaid she was pleased that Ades Cash andCarry was not only providing a servicefor the borough’s diverse community, butit was also providing vital employmentand helping the local economy grow.

GRACE SARDINESEASONED RICE

INGREDIENTS� 4 tablespoons Grace PrimaMargarine

� 2 stalk(s) scallion,chopped

� 1 medium onion, chopped

� 2 cloves garlic, minced

� 6 cups water

� 1 teaspoon salt

� 1 tablespoon Grace GreenScotch Bonnet Hot PepperSauce

� 1/4 teaspoon GraceCaribbean Traditions BlackPepper� 1 packet Grace Fish TeaSoup Mix

� 4 cup (s) Grace rice

� 3 can(s) Grace sardines,drained and flaked

� 1 can(s) Grace Whole

Kernel Corn, drained

� 1 medium sweet pepper,cut into julienne

� 1 medium tomato,chopped

DIRECTIONS

Step 1: Heat Grace PrimaMargarine in a mediumheavy bottom saucepan andsautée escallion, onion andgarlic.

Step 2: Pour in water, addsalt, Grace Green ScotchBonnet Hot Pepper Sauceand Grace caribbean tradi-tions black pepper.

Step 3: Add Grace FishTea Soup Mix and bring to aboil.

Step 4: Stir in Grace rice,stir and reduce flame.

Step 5: Cook rice forabout 30 minutes or untiltender.

Step 6: Fold in flakedGrace sardines, Grace WholeKernel Corn, sweet pepperand tomato.

Step 7: Cook for another 3minutes. Serve hot.

Preparation time: 10 mins

Ades Cashand Carryopens newoutlet fortropical foods

Councillor Denise Hyland (centre) cuts the ribbon to open the new Ades Cash and Carry retail outlet in Thamesmead.Joining in from left are: Kofi Addo, Head of Trade and Investment Ghana High Commission, Kit Malthouse, DeputyMayor of London, Michael Adedipe, CEO Ades Cash and Carry, Mrs Gbemisola Adedipe, director, S.A Adelemi, head ofIndusry and Investment Nigeria High Commission and Laurence Jones head of Jampro UK, Jamaica High Commission

CCoonnttrriibbuutteeddGrace Sardine Seasoned Rice