Product Description
From Best to Worst. Find out what some folks online think about some Caribbean dishes, breads and pastries online. Let’s just say, many Jamaicans won’t be pleased. Our beloved spiced bun (along with sweet potato pudding and black fruitcake) was at the top of the list for worst food in the region.
Plus, we’ve got sweeter news, with stories and recipes from Jamaican Blue Draws (Paimie in Trinidad and Tobago and Conkie in some parts of the Caribbean). AND we’ve got a list of bread winners. From French Caribbean pain au beurre (butter bread) to penny bread from St. Vincent and a list of the best sandwich fillings that will ring a bell for island folks. BUT you’ll want to flip to the recipe for DONKEY BURGER.
As usual, these pages are brimming with stories. Executive chef Angeletta McKenzie tells her story of struggling for food throughout her childhood in Jamaica to operating kitchens and helping others in Newfoundland, Canada’s most easterly province.
Then, operating, from the tiny island of St. Lucia, chef Orlando Satchell is sharing the deliciousness of St. Lucia and Caribbean food around the world. The award-winning chef says his palate was shaped by Jamaica.
Also see which Caribbean islands and chefs took home awards from the 2025 Taste of the Caribbean Awards, staged by the Caribbean Hotel and Tourism Association (CHTA).
There’s more warm and cozy feels in these pages…from oxtail and avocado (pear, to Jamaicans) soups to Jamaican fish tea.
And after the storm, the replanting. Read how Trees That Feed Foundation (TTFF) is helping Jamaican farmers to replant and thrive.
Oh, and rum connoisseur Stephen Pryce, aka Overproof Papi, is back. He shares how to build your first rum collection.
I tell you, it’s sweet, salty and sour BUT all delicious in here.
Need we say it…dig in and enjoy!
Get your copy (issue 3, 2025) or subscribe today.
