Celebrating Jamaica's Best

THE WEEKLY GLEANER | JULY 30 - AUGUST 5, 2020 | www.jamaica-gleaner.com | I E MANCIPATIONMEANS freedom, so on Emancipation Day, August 1, you can free yourselves from the kitchen and retreat to a cookout into your cool backyard, or even in your neighbour’s. After all, it is a day for celebrating, so have a potluck cookout with each person being re- sponsible for preparing one item on the menu. The menu will be typically Jamaican, reminiscent of ole time Jamaica and the foods served on Emancipation Day in 1834 and subsequent celebrations of Augus’Mawning. In the context of reflecting on their ancestors and their fight for freedom from slavery, Jamaicans should use the day to celebrate their rich culinary heritage with an exotic fare of Jamaican foods. The confluence of the first inhabitants, the Tainos and the East Indian, Chinese, Spanish and British influences resulted in a harmonious fusion of ethnic dishes to a culinary array of dishes that is truly Jamaican. On Emancipation Day, your menu could feature foods that truly represent Jamaica. BREAKFAST n Ackee & salt fish Jamaica’s national dish made with ackee, probably only in Jamaica and imported codfish to give a delectable blend n Corned pork, Jamaican style n Mackerel run dung Flaked mackerel simmered (run dung) in freshly grated coconut milk and sea- soned with fresh herbs and spices to a fairly thick consistency. n Boiled green bananas n Fried ripe plantains (Spanish influence) n Corn dumplings/johnny cakes n Hot chocolate LUNCH n Pepperpot soup Originating w i t h t h e Arawak Indians with a base of Indian kale, now replaced by calla- loo tomake a hearty soup with corned beef or pork and ground provisions. n Boston-style jerked chicken and festival. Jerk is the legacy of the Tainos where well-marinated meats were slowly roasted on the spit lined with pimento wood, perfected in Boston, Portland. Festival, a sweetened, cornmeal fried dumpling originated in Hellshire Beach, St Catherine. n Roast suckling pig The pig is slaughtered between two-six weeks old, still suckling, hence the name, and roasted whole for celebra- tions. This is usually the centrepiece of the culinary spread. n Fried fish and bammy A Spanish tradition of preparing meals as in fish with a spicy escovei- tch, twinned with bammy, a staple of the Tainos. n Curried goat The spices of the indentured Indians placed a signature on Jamaican curry dish with authentic spices from India. The Indians ate goat meat which was shunned by their masters. n Roasted yam n Roasted breadfruit n Rice & peas This has become a staple of most Jamaican households as a complete meal and can be made with any peas. n Sweet potato pudding Grated sweet potatoes, combined with grated coconut milk, cornmeal, raisins REMEMBERING VICTIMS OF COVID 19 The Management & Staff of the Gleaner Company/NA, Offer heartfelt condolences to the families who lost loved ones as a result of the pandemic. May their memories serve as a lasting inspiration to humankind, at this challenging time. Traditional Jamaican food favourites Ackee and Saltfish Curried goat. CONTRIBUTED PHOTOS 38 INDEPENDENCE FEATURE J L 30 - A T 30,