For years Jamaican jerk has been setting palates ablaze around the world and recently BBC celebrity chef Ainsley Harriott placed jerk chicken and pork on his list of 50 foods to eat before you die. Now others are in the mix, making and marketing Jamaican-style jerk sauces.
With jerk setting the world afire, and Jamaican and Caribbean restaurants popping up in cities and towns in Canada, the U.S., and the U.K, Sweet Potato Press this summer launched Jamaica’s first international food magazine.
The debut issue of JamaicanEats exposes the “hijacking” of jerk and has a bellyful of recipes, how-to tips, and lifestyle stories about Jamaican food, culture and personalities.
In this issue we show readers how to make dumplings that won’t stone “dawg”; London-born Ainsley Harriott reminisces about his mama’s stew peas and rice; Martin Maginley, Executive Chef of Grand Lido Negril, gives a new twist to Jamaican food; and popular dancehall musicians Capelton and Chuck Fenda give readers a taste of how they stick to their vegetarian lifestyle on the road.
Issue number two highlights the 12 Days of Christmas - Caribbean style and has the sweetest recipes for sweet potato pudding.
Each issue of this full-colour magazine includes the flavours of other Caribbean islands. The debut issue highlights roti and the “street” foods of Trinidad.
Still, JamaicanEats isn’t just for Jamaican and Caribbean people. With a glossary that explains some of the exotic ingredients, it’s a magazine for people who’ve been to the islands, those interested in things Caribbean, and foodies everywhere. The magazine is available in bookstores such as Barnes and Noble and Borders as well as retail establishments in New York, the tri-state area, Atlanta, Miami, Toronto, Vancouver, London and other major cities in Canada, the U.S. and the U.K. as well as the Caribbean.
Comments from readers:
I subscribed to the magazine on the web…had the magazine in hand the NEXT week! That has GOT to be some kind of record!
his also has got to be THE most beautiful magazine about any type of cooking/food I’ve ever seen. … I’m not a cook, don’t like to cook at all. I AM going to actually give 2 recipes a try! That’s enormous for me, but I can’t help it because the pictures of the food make a person want to lick the pages!
-Kaye Townsend, Kansas
Thank you for creating such a high calibre magazine. I was on the Jamaicans.com site, saw an interview with Grace, and was led to your site. Your photography is stunning, and warm. It was a no brainer to get a subscription.
Thanks and best to you!
Chris Daley, Maryland
My 2 ½-year-old son tried to eat the page with the sweet potato pie.
Christine Morris, Kingston
For interviews and more information: Contact Editor-in-Chief Grace Cameron
Tel: (876) 922-5296 (Jamaica); (786) 623-0534 (U.S.)
E-mail: info@jamaicaneats.com
Web site: www.jamaicaneats.com
Mailing address: P.O. Box 1875, Constant Spring, Kingston 8 Jamaica, W.I.
Recipes and excerpts from the magazine can be used, with permission from the editor and appropriate credit. We would also be happy to provide other recipes as well as high quality digital photographs.
