JCDC Regional Food Festival: A GOLDEN HIT!

Sorrel-braised
chicken by
UTech’s
Phillipa Whitby

Friday last brought with it the JCDC Regional Food Festival. Scores of people turned out to sample a variety of foods, and to support their colleagues and families who submitted entries. In 1963 the Jamaica Cultural Development Commission (JCDC) began as the Jamaica Festival Commission, and with it came goals to develop and promote the creative talents and cultural expressions of the Jamaican people.

As competitors from St Thomas, St Catherine, Kingston and St Andrew along with students from various culinary institutions converged on the Girl Guides Association of Jamaica headquarters on Waterloo Road for the Eastern leg of the Regional Food Festival, these creative talents were on display.

The

JCDC Regional Food Festival: A GOLDEN HIT!

Sorrel-braised
chicken by
UTech’s
Phillipa Whitby

Friday last brought with it the JCDC Regional Food Festival. Scores of people turned out to sample a variety of foods, and to support their colleagues and families who submitted entries. In 1963 the Jamaica Cultural Development Commission (JCDC) began as the Jamaica Festival Commission, and with it came goals to develop and promote the creative talents and cultural expressions of the Jamaican people.

As competitors from St Thomas, St Catherine, Kingston and St Andrew along with students from various culinary institutions converged on the Girl Guides Association of Jamaica headquarters on Waterloo Road for the Eastern leg of the Regional Food Festival, these creative talents were on display.

The

JCDC Regional Food Festival: A GOLDEN HIT!

Sorrel-braised
chicken by
UTech’s
Phillipa Whitby

Friday last brought with it the JCDC Regional Food Festival. Scores of people turned out to sample a variety of foods, and to support their colleagues and families who submitted entries. In 1963 the Jamaica Cultural Development Commission (JCDC) began as the Jamaica Festival Commission, and with it came goals to develop and promote the creative talents and cultural expressions of the Jamaican people.

As competitors from St Thomas, St Catherine, Kingston and St Andrew along with students from various culinary institutions converged on the Girl Guides Association of Jamaica headquarters on Waterloo Road for the Eastern leg of the Regional Food Festival, these creative talents were on display.

The

JCDC Regional Food Festival: A GOLDEN HIT!

Sorrel-braised
chicken by
UTech’s
Phillipa Whitby

Friday last brought with it the JCDC Regional Food Festival. Scores of people turned out to sample a variety of foods, and to support their colleagues and families who submitted entries. In 1963 the Jamaica Cultural Development Commission (JCDC) began as the Jamaica Festival Commission, and with it came goals to develop and promote the creative talents and cultural expressions of the Jamaican people.

As competitors from St Thomas, St Catherine, Kingston and St Andrew along with students from various culinary institutions converged on the Girl Guides Association of Jamaica headquarters on Waterloo Road for the Eastern leg of the Regional Food Festival, these creative talents were on display.

The

JCDC Regional Food Festival: A GOLDEN HIT!

Sorrel-braised
chicken by
UTech’s
Phillipa Whitby

Friday last brought with it the JCDC Regional Food Festival. Scores of people turned out to sample a variety of foods, and to support their colleagues and families who submitted entries. In 1963 the Jamaica Cultural Development Commission (JCDC) began as the Jamaica Festival Commission, and with it came goals to develop and promote the creative talents and cultural expressions of the Jamaican people.

As competitors from St Thomas, St Catherine, Kingston and St Andrew along with students from various culinary institutions converged on the Girl Guides Association of Jamaica headquarters on Waterloo Road for the Eastern leg of the Regional Food Festival, these creative talents were on display.

The

JCDC Regional Food Festival: A GOLDEN HIT!

Sorrel-braised
chicken by
UTech’s
Phillipa Whitby

Friday last brought with it the JCDC Regional Food Festival. Scores of people turned out to sample a variety of foods, and to support their colleagues and families who submitted entries. In 1963 the Jamaica Cultural Development Commission (JCDC) began as the Jamaica Festival Commission, and with it came goals to develop and promote the creative talents and cultural expressions of the Jamaican people.

As competitors from St Thomas, St Catherine, Kingston and St Andrew along with students from various culinary institutions converged on the Girl Guides Association of Jamaica headquarters on Waterloo Road for the Eastern leg of the Regional Food Festival, these creative talents were on display.

The

JCDC Regional Food Festival: A GOLDEN HIT!

Sorrel-braised
chicken by
UTech’s
Phillipa Whitby

Friday last brought with it the JCDC Regional Food Festival. Scores of people turned out to sample a variety of foods, and to support their colleagues and families who submitted entries. In 1963 the Jamaica Cultural Development Commission (JCDC) began as the Jamaica Festival Commission, and with it came goals to develop and promote the creative talents and cultural expressions of the Jamaican people.

As competitors from St Thomas, St Catherine, Kingston and St Andrew along with students from various culinary institutions converged on the Girl Guides Association of Jamaica headquarters on Waterloo Road for the Eastern leg of the Regional Food Festival, these creative talents were on display.

The

JuicyChef’s East African Experience

Today I will share a little snippet of my East African journey. The current high interest in the African continent is especially great because of the ongoing FIFA World Cup. Many people are more curious about the various cultures that exist there. Unfortunately, none of the countries I visited made the tournament, but trust me, they are football-crazy and united behind every African team.

Interestingly, every person I met had a fascination with Jamaica. Many would love to visit, but it is a very expensive destination for them, yet they love our culture and support us in sports. It would be great if one day there could be direct flights, because the historical ties are profound.

East Africa was simply amazing. I have visited the North (Morocco) and the West (Senegal) of the continent, but this was the Africa of my dreams. Wildlife abounded and I observed the delicate existence between animal and man, especially amongst the Masai people.

As an animal lover, to see the "Big 5" up close (lion, elephant, giraffe, hippopotamus, rhinoceros), in their natural habitat where they belong and not confined in zoo cages was truly humbling. To visit the cradle of civilisation where the human race originated was just overwhelming. I can't articulate how much this trip affected me as a person and how I view life. The vast landscapes made me feel like a speck of dust and realise that certain factors I thought were important are trivial and brought me closer to my spiritual self.

I witnessed extreme wealth and extreme poverty. I felt love and

JuicyChef’s East African Experience

Today I will share a little snippet of my East African journey. The current high interest in the African continent is especially great because of the ongoing FIFA World Cup. Many people are more curious about the various cultures that exist there. Unfortunately, none of the countries I visited made the tournament, but trust me, they are football-crazy and united behind every African team.

Interestingly, every person I met had a fascination with Jamaica. Many would love to visit, but it is a very expensive destination for them, yet they love our culture and support us in sports. It would be great if one day there could be direct flights, because the historical ties are profound.

East Africa was simply amazing. I have visited the North (Morocco) and the West (Senegal) of the continent, but this was the Africa of my dreams. Wildlife abounded and I observed the delicate existence between animal and man, especially amongst the Masai people.

As an animal lover, to see the "Big 5" up close (lion, elephant, giraffe, hippopotamus, rhinoceros), in their natural habitat where they belong and not confined in zoo cages was truly humbling. To visit the cradle of civilisation where the human race originated was just overwhelming. I can't articulate how much this trip affected me as a person and how I view life. The vast landscapes made me feel like a speck of dust and realise that certain factors I thought were important are trivial and brought me closer to my spiritual self.

I witnessed extreme wealth and extreme poverty. I felt love and

JuicyChef’s East African Experience

Today I will share a little snippet of my East African journey. The current high interest in the African continent is especially great because of the ongoing FIFA World Cup. Many people are more curious about the various cultures that exist there. Unfortunately, none of the countries I visited made the tournament, but trust me, they are football-crazy and united behind every African team.

Interestingly, every person I met had a fascination with Jamaica. Many would love to visit, but it is a very expensive destination for them, yet they love our culture and support us in sports. It would be great if one day there could be direct flights, because the historical ties are profound.

East Africa was simply amazing. I have visited the North (Morocco) and the West (Senegal) of the continent, but this was the Africa of my dreams. Wildlife abounded and I observed the delicate existence between animal and man, especially amongst the Masai people.

As an animal lover, to see the "Big 5" up close (lion, elephant, giraffe, hippopotamus, rhinoceros), in their natural habitat where they belong and not confined in zoo cages was truly humbling. To visit the cradle of civilisation where the human race originated was just overwhelming. I can't articulate how much this trip affected me as a person and how I view life. The vast landscapes made me feel like a speck of dust and realise that certain factors I thought were important are trivial and brought me closer to my spiritual self.

I witnessed extreme wealth and extreme poverty. I felt love and

JuicyChef’s East African Experience

Today I will share a little snippet of my East African journey. The current high interest in the African continent is especially great because of the ongoing FIFA World Cup. Many people are more curious about the various cultures that exist there. Unfortunately, none of the countries I visited made the tournament, but trust me, they are football-crazy and united behind every African team.

Interestingly, every person I met had a fascination with Jamaica. Many would love to visit, but it is a very expensive destination for them, yet they love our culture and support us in sports. It would be great if one day there could be direct flights, because the historical ties are profound.

East Africa was simply amazing. I have visited the North (Morocco) and the West (Senegal) of the continent, but this was the Africa of my dreams. Wildlife abounded and I observed the delicate existence between animal and man, especially amongst the Masai people.

As an animal lover, to see the "Big 5" up close (lion, elephant, giraffe, hippopotamus, rhinoceros), in their natural habitat where they belong and not confined in zoo cages was truly humbling. To visit the cradle of civilisation where the human race originated was just overwhelming. I can't articulate how much this trip affected me as a person and how I view life. The vast landscapes made me feel like a speck of dust and realise that certain factors I thought were important are trivial and brought me closer to my spiritual self.

I witnessed extreme wealth and extreme poverty. I felt love and

JuicyChef’s East African Experience

Today I will share a little snippet of my East African journey. The current high interest in the African continent is especially great because of the ongoing FIFA World Cup. Many people are more curious about the various cultures that exist there. Unfortunately, none of the countries I visited made the tournament, but trust me, they are football-crazy and united behind every African team.

Interestingly, every person I met had a fascination with Jamaica. Many would love to visit, but it is a very expensive destination for them, yet they love our culture and support us in sports. It would be great if one day there could be direct flights, because the historical ties are profound.

East Africa was simply amazing. I have visited the North (Morocco) and the West (Senegal) of the continent, but this was the Africa of my dreams. Wildlife abounded and I observed the delicate existence between animal and man, especially amongst the Masai people.

As an animal lover, to see the "Big 5" up close (lion, elephant, giraffe, hippopotamus, rhinoceros), in their natural habitat where they belong and not confined in zoo cages was truly humbling. To visit the cradle of civilisation where the human race originated was just overwhelming. I can't articulate how much this trip affected me as a person and how I view life. The vast landscapes made me feel like a speck of dust and realise that certain factors I thought were important are trivial and brought me closer to my spiritual self.

I witnessed extreme wealth and extreme poverty. I felt love and

JuicyChef’s East African Experience

Today I will share a little snippet of my East African journey. The current high interest in the African continent is especially great because of the ongoing FIFA World Cup. Many people are more curious about the various cultures that exist there. Unfortunately, none of the countries I visited made the tournament, but trust me, they are football-crazy and united behind every African team.

Interestingly, every person I met had a fascination with Jamaica. Many would love to visit, but it is a very expensive destination for them, yet they love our culture and support us in sports. It would be great if one day there could be direct flights, because the historical ties are profound.

East Africa was simply amazing. I have visited the North (Morocco) and the West (Senegal) of the continent, but this was the Africa of my dreams. Wildlife abounded and I observed the delicate existence between animal and man, especially amongst the Masai people.

As an animal lover, to see the "Big 5" up close (lion, elephant, giraffe, hippopotamus, rhinoceros), in their natural habitat where they belong and not confined in zoo cages was truly humbling. To visit the cradle of civilisation where the human race originated was just overwhelming. I can't articulate how much this trip affected me as a person and how I view life. The vast landscapes made me feel like a speck of dust and realise that certain factors I thought were important are trivial and brought me closer to my spiritual self.

I witnessed extreme wealth and extreme poverty. I felt love and

JuicyChef’s East African Experience

Today I will share a little snippet of my East African journey. The current high interest in the African continent is especially great because of the ongoing FIFA World Cup. Many people are more curious about the various cultures that exist there. Unfortunately, none of the countries I visited made the tournament, but trust me, they are football-crazy and united behind every African team.

Interestingly, every person I met had a fascination with Jamaica. Many would love to visit, but it is a very expensive destination for them, yet they love our culture and support us in sports. It would be great if one day there could be direct flights, because the historical ties are profound.

East Africa was simply amazing. I have visited the North (Morocco) and the West (Senegal) of the continent, but this was the Africa of my dreams. Wildlife abounded and I observed the delicate existence between animal and man, especially amongst the Masai people.

As an animal lover, to see the "Big 5" up close (lion, elephant, giraffe, hippopotamus, rhinoceros), in their natural habitat where they belong and not confined in zoo cages was truly humbling. To visit the cradle of civilisation where the human race originated was just overwhelming. I can't articulate how much this trip affected me as a person and how I view life. The vast landscapes made me feel like a speck of dust and realise that certain factors I thought were important are trivial and brought me closer to my spiritual self.

I witnessed extreme wealth and extreme poverty. I felt love and

Teppanyaki!

The next level in Japanese cuisine is here. Introducing teppanyaki dining -- that novelty of restaurant dining that's three parts cuisine and one part theatre. I say theatre because diners get to watch their orders being prepared right in front of them. The iron grill, where all the magic happens, is surrounded by tables where patrons dine. At the centre of it all are the chefs who flip and sizzle steaks or perform a virtual hara-kiri on the breastplate of a chicken -- right before your eyes..

This style of Japanese cooking has been delighting Westerners for decades (which is why in places such as Tokyo, teppanyaki carries a "touristy" appeal), and, as of recently, Jamaicans are able to partake in this culinary showpiece thanks to the Royal Palace in Kingston's Liguanea area.

A defining feature of the teppanyaki experience - patrons get to see their meal before it's even cooked.

Chicken and steak and shrimp? Chef Jong (right)

Teppanyaki!

The next level in Japanese cuisine is here. Introducing teppanyaki dining -- that novelty of restaurant dining that's three parts cuisine and one part theatre. I say theatre because diners get to watch their orders being prepared right in front of them. The iron grill, where all the magic happens, is surrounded by tables where patrons dine. At the centre of it all are the chefs who flip and sizzle steaks or perform a virtual hara-kiri on the breastplate of a chicken -- right before your eyes..

This style of Japanese cooking has been delighting Westerners for decades (which is why in places such as Tokyo, teppanyaki carries a "touristy" appeal), and, as of recently, Jamaicans are able to partake in this culinary showpiece thanks to the Royal Palace in Kingston's Liguanea area.

A defining feature of the teppanyaki experience - patrons get to see their meal before it's even cooked.

Chicken and steak and shrimp? Chef Jong (right)

Teppanyaki!

The next level in Japanese cuisine is here. Introducing teppanyaki dining -- that novelty of restaurant dining that's three parts cuisine and one part theatre. I say theatre because diners get to watch their orders being prepared right in front of them. The iron grill, where all the magic happens, is surrounded by tables where patrons dine. At the centre of it all are the chefs who flip and sizzle steaks or perform a virtual hara-kiri on the breastplate of a chicken -- right before your eyes..

This style of Japanese cooking has been delighting Westerners for decades (which is why in places such as Tokyo, teppanyaki carries a "touristy" appeal), and, as of recently, Jamaicans are able to partake in this culinary showpiece thanks to the Royal Palace in Kingston's Liguanea area.

A defining feature of the teppanyaki experience - patrons get to see their meal before it's even cooked.

Chicken and steak and shrimp? Chef Jong (right)

Teppanyaki!

The next level in Japanese cuisine is here. Introducing teppanyaki dining -- that novelty of restaurant dining that's three parts cuisine and one part theatre. I say theatre because diners get to watch their orders being prepared right in front of them. The iron grill, where all the magic happens, is surrounded by tables where patrons dine. At the centre of it all are the chefs who flip and sizzle steaks or perform a virtual hara-kiri on the breastplate of a chicken -- right before your eyes..

This style of Japanese cooking has been delighting Westerners for decades (which is why in places such as Tokyo, teppanyaki carries a "touristy" appeal), and, as of recently, Jamaicans are able to partake in this culinary showpiece thanks to the Royal Palace in Kingston's Liguanea area.

A defining feature of the teppanyaki experience - patrons get to see their meal before it's even cooked.

Chicken and steak and shrimp? Chef Jong (right)

Teppanyaki!

The next level in Japanese cuisine is here. Introducing teppanyaki dining -- that novelty of restaurant dining that's three parts cuisine and one part theatre. I say theatre because diners get to watch their orders being prepared right in front of them. The iron grill, where all the magic happens, is surrounded by tables where patrons dine. At the centre of it all are the chefs who flip and sizzle steaks or perform a virtual hara-kiri on the breastplate of a chicken -- right before your eyes..

This style of Japanese cooking has been delighting Westerners for decades (which is why in places such as Tokyo, teppanyaki carries a "touristy" appeal), and, as of recently, Jamaicans are able to partake in this culinary showpiece thanks to the Royal Palace in Kingston's Liguanea area.

A defining feature of the teppanyaki experience - patrons get to see their meal before it's even cooked.

Chicken and steak and shrimp? Chef Jong (right)

Teppanyaki!

The next level in Japanese cuisine is here. Introducing teppanyaki dining -- that novelty of restaurant dining that's three parts cuisine and one part theatre. I say theatre because diners get to watch their orders being prepared right in front of them. The iron grill, where all the magic happens, is surrounded by tables where patrons dine. At the centre of it all are the chefs who flip and sizzle steaks or perform a virtual hara-kiri on the breastplate of a chicken -- right before your eyes..

This style of Japanese cooking has been delighting Westerners for decades (which is why in places such as Tokyo, teppanyaki carries a "touristy" appeal), and, as of recently, Jamaicans are able to partake in this culinary showpiece thanks to the Royal Palace in Kingston's Liguanea area.

A defining feature of the teppanyaki experience - patrons get to see their meal before it's even cooked.

Chicken and steak and shrimp? Chef Jong (right)

Teppanyaki!

The next level in Japanese cuisine is here. Introducing teppanyaki dining -- that novelty of restaurant dining that's three parts cuisine and one part theatre. I say theatre because diners get to watch their orders being prepared right in front of them. The iron grill, where all the magic happens, is surrounded by tables where patrons dine. At the centre of it all are the chefs who flip and sizzle steaks or perform a virtual hara-kiri on the breastplate of a chicken -- right before your eyes..

This style of Japanese cooking has been delighting Westerners for decades (which is why in places such as Tokyo, teppanyaki carries a "touristy" appeal), and, as of recently, Jamaicans are able to partake in this culinary showpiece thanks to the Royal Palace in Kingston's Liguanea area.

A defining feature of the teppanyaki experience - patrons get to see their meal before it's even cooked.

Chicken and steak and shrimp? Chef Jong (right)

And the winner is...take 2

With Food Awards just around the corner, we introduced the seven talented nominees vying for the Chef of the Year title last week. This week we have a follow-up treat for you as we share extra-special and most delectable recipes from two of our seven chefs: Marvin Robinson of Round Hill Hotel & Villas, and Rockhouse Hotel's Kevin Broderick. Look out next week for more from the other nominees!

Kevin Broderick - Rockhouse Hotel

Poached Tilapia
and Shrimp in
Coconut Water

SweetPotato Pudding
with June Plum Sauce

Scotch Bonnet Ice
Cream in a Tulip Tower

Bread Fruit
Vichyssoise
with Scotch
Bonnet Oil

Poached Tilapia and Shrimp in Coconut Water

Ingredients:

2 Tilapia fillets

2 shrimp (large)

1/4 lb pumpkin (turned)

1 large carrot (turned)

1 large callaloo leaf

2 cups coconut

And the winner is...take 2

With Food Awards just around the corner, we introduced the seven talented nominees vying for the Chef of the Year title last week. This week we have a follow-up treat for you as we share extra-special and most delectable recipes from two of our seven chefs: Marvin Robinson of Round Hill Hotel & Villas, and Rockhouse Hotel's Kevin Broderick. Look out next week for more from the other nominees!

Kevin Broderick - Rockhouse Hotel

Poached Tilapia
and Shrimp in
Coconut Water

SweetPotato Pudding
with June Plum Sauce

Scotch Bonnet Ice
Cream in a Tulip Tower

Bread Fruit
Vichyssoise
with Scotch
Bonnet Oil

Poached Tilapia and Shrimp in Coconut Water

Ingredients:

2 Tilapia fillets

2 shrimp (large)

1/4 lb pumpkin (turned)

1 large carrot (turned)

1 large callaloo leaf

2 cups coconut

And the winner is...take 2

With Food Awards just around the corner, we introduced the seven talented nominees vying for the Chef of the Year title last week. This week we have a follow-up treat for you as we share extra-special and most delectable recipes from two of our seven chefs: Marvin Robinson of Round Hill Hotel & Villas, and Rockhouse Hotel's Kevin Broderick. Look out next week for more from the other nominees!

Kevin Broderick - Rockhouse Hotel

Poached Tilapia
and Shrimp in
Coconut Water

SweetPotato Pudding
with June Plum Sauce

Scotch Bonnet Ice
Cream in a Tulip Tower

Bread Fruit
Vichyssoise
with Scotch
Bonnet Oil

Poached Tilapia and Shrimp in Coconut Water

Ingredients:

2 Tilapia fillets

2 shrimp (large)

1/4 lb pumpkin (turned)

1 large carrot (turned)

1 large callaloo leaf

2 cups coconut

And the winner is...take 2

With Food Awards just around the corner, we introduced the seven talented nominees vying for the Chef of the Year title last week. This week we have a follow-up treat for you as we share extra-special and most delectable recipes from two of our seven chefs: Marvin Robinson of Round Hill Hotel & Villas, and Rockhouse Hotel's Kevin Broderick. Look out next week for more from the other nominees!

Kevin Broderick - Rockhouse Hotel

Poached Tilapia
and Shrimp in
Coconut Water

SweetPotato Pudding
with June Plum Sauce

Scotch Bonnet Ice
Cream in a Tulip Tower

Bread Fruit
Vichyssoise
with Scotch
Bonnet Oil

Poached Tilapia and Shrimp in Coconut Water

Ingredients:

2 Tilapia fillets

2 shrimp (large)

1/4 lb pumpkin (turned)

1 large carrot (turned)

1 large callaloo leaf

2 cups coconut

And the winner is...take 2

With Food Awards just around the corner, we introduced the seven talented nominees vying for the Chef of the Year title last week. This week we have a follow-up treat for you as we share extra-special and most delectable recipes from two of our seven chefs: Marvin Robinson of Round Hill Hotel & Villas, and Rockhouse Hotel's Kevin Broderick. Look out next week for more from the other nominees!

Kevin Broderick - Rockhouse Hotel

Poached Tilapia
and Shrimp in
Coconut Water

SweetPotato Pudding
with June Plum Sauce

Scotch Bonnet Ice
Cream in a Tulip Tower

Bread Fruit
Vichyssoise
with Scotch
Bonnet Oil

Poached Tilapia and Shrimp in Coconut Water

Ingredients:

2 Tilapia fillets

2 shrimp (large)

1/4 lb pumpkin (turned)

1 large carrot (turned)

1 large callaloo leaf

2 cups coconut

And the winner is...take 2

With Food Awards just around the corner, we introduced the seven talented nominees vying for the Chef of the Year title last week. This week we have a follow-up treat for you as we share extra-special and most delectable recipes from two of our seven chefs: Marvin Robinson of Round Hill Hotel & Villas, and Rockhouse Hotel's Kevin Broderick. Look out next week for more from the other nominees!

Kevin Broderick - Rockhouse Hotel

Poached Tilapia
and Shrimp in
Coconut Water

SweetPotato Pudding
with June Plum Sauce

Scotch Bonnet Ice
Cream in a Tulip Tower

Bread Fruit
Vichyssoise
with Scotch
Bonnet Oil

Poached Tilapia and Shrimp in Coconut Water

Ingredients:

2 Tilapia fillets

2 shrimp (large)

1/4 lb pumpkin (turned)

1 large carrot (turned)

1 large callaloo leaf

2 cups coconut

And the winner is...take 2

With Food Awards just around the corner, we introduced the seven talented nominees vying for the Chef of the Year title last week. This week we have a follow-up treat for you as we share extra-special and most delectable recipes from two of our seven chefs: Marvin Robinson of Round Hill Hotel & Villas, and Rockhouse Hotel's Kevin Broderick. Look out next week for more from the other nominees!

Kevin Broderick - Rockhouse Hotel

Poached Tilapia
and Shrimp in
Coconut Water

SweetPotato Pudding
with June Plum Sauce

Scotch Bonnet Ice
Cream in a Tulip Tower

Bread Fruit
Vichyssoise
with Scotch
Bonnet Oil

Poached Tilapia and Shrimp in Coconut Water

Ingredients:

2 Tilapia fillets

2 shrimp (large)

1/4 lb pumpkin (turned)

1 large carrot (turned)

1 large callaloo leaf

2 cups coconut

Banana bread on the go

GraceKennedy has been an institution in Caribbean kitchens for generations. Over the decades the brand became known for its sturdy food items: sauces and canned meats, condiments and soup seasonings. But in a modern world where work hours are indefinite, today's working professional simply has no time to devote to the notoriously labour-intensive preparations behind favourite Jamaican dishes.

Grace has taken note of this and, in recent years, has introduced lines of "instant" products onto supermarket shelves. Stovetop favourites like cornmeal porridge, the award-winning hominy porridge and seasoned rice can be ready in the beep of a microwave.

Grace has

Banana bread on the go

GraceKennedy has been an institution in Caribbean kitchens for generations. Over the decades the brand became known for its sturdy food items: sauces and canned meats, condiments and soup seasonings. But in a modern world where work hours are indefinite, today's working professional simply has no time to devote to the notoriously labour-intensive preparations behind favourite Jamaican dishes.

Grace has taken note of this and, in recent years, has introduced lines of "instant" products onto supermarket shelves. Stovetop favourites like cornmeal porridge, the award-winning hominy porridge and seasoned rice can be ready in the beep of a microwave.

Grace has