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Jamaican Eats: Issue 3, 2025
Paperback
Caribbean & West Indian CookingGeneral Regional Cooking
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ISBN13: 9798249463298
Publisher: Independently Published
Published: Feb 23 2026
Pages: 58
Weight: 0.46
Height: 0.15 Width: 8.50 Depth: 11.00
Language: English
Publisher: Independently Published
Published: Feb 23 2026
Pages: 58
Weight: 0.46
Height: 0.15 Width: 8.50 Depth: 11.00
Language: English
We found several lists of Best and Worst Jamaican and Caribbean dishes, breads and pastries...and 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.
Hmmm. We're not amused. But still, it's not all sour news. We also came across a sweet list of Caribbean pastries. So, we've laid it all out in these pages.
Hmmm. We're not amused. But still, it's not all sour news. We also came across a sweet list of Caribbean pastries. So, we've laid it all out in these pages.
Plus, we're highlighting, with stories and recipes, Jamaican Blue Draws (known as Paimie in Trinidad and Tobago and Conkie in some islands). And we've got a list of bread winners, ...from French Caribbean pain au beurre (butter bread) to penny bread from St. Vincent.
And have you heard of Coronation Chicken? It got the nod as one of the tastiest sandwich fillings...and the ingredients are very familiar to the islands.
Then executive chef Angeletta McKenzie tells her story of struggling for food in her Jamaican childhood to operating kitchens and helping others in Newfoundland, Canada's most easterly province.
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 he's humbled to be recognized as the godfather of Caribbean food.
Plus, meet JamaicanEats reader Donna Miller who started baking bread over a coal stove to recently publishing two books on baking fruit bread and the other on making tropical drinks. 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 farmers in Jamaica to replant and thrive.
Oh, and rum connoisseur Stephen Pryce, aka Overproof Papi, is back. He's 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!
And have you heard of Coronation Chicken? It got the nod as one of the tastiest sandwich fillings...and the ingredients are very familiar to the islands.
Then executive chef Angeletta McKenzie tells her story of struggling for food in her Jamaican childhood to operating kitchens and helping others in Newfoundland, Canada's most easterly province.
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 he's humbled to be recognized as the godfather of Caribbean food.
Plus, meet JamaicanEats reader Donna Miller who started baking bread over a coal stove to recently publishing two books on baking fruit bread and the other on making tropical drinks. 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 farmers in Jamaica to replant and thrive.
Oh, and rum connoisseur Stephen Pryce, aka Overproof Papi, is back. He's 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!
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