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| A Jamaican jamboree for Windrush day | A Jamaican jamboree for Windrush day |
| (about 2 months later) | |
| What was the occasion?We were celebrating the docking of the Empire Windrush at Tilbury port, which marked the beginning of West Indian immigration to the UK. Last year, we had a big party for the 65th anniversary – we organised it in a few weeks and it was a massive success, with music, a big cricket match, local performers and of course lots of Jamaican food. So we decided to do it again this year, but bigger and better. About 800 people came. The weather was glorious – we had the Caribbean sunshine with us all day long. It was a big thank-you to the older generations for being brave enough to come over in the first place, bringing all these cultural riches with them. | What was the occasion?We were celebrating the docking of the Empire Windrush at Tilbury port, which marked the beginning of West Indian immigration to the UK. Last year, we had a big party for the 65th anniversary – we organised it in a few weeks and it was a massive success, with music, a big cricket match, local performers and of course lots of Jamaican food. So we decided to do it again this year, but bigger and better. About 800 people came. The weather was glorious – we had the Caribbean sunshine with us all day long. It was a big thank-you to the older generations for being brave enough to come over in the first place, bringing all these cultural riches with them. |
| What was on the menu?There were a number of different food stalls. I served celebratory Jamaican fare – it was a limited menu, but there was a lot of it! We had curried goat – essential to any Caribbean celebration, curried chicken, stewed chicken with thyme and scotch bonnet pepper, all served with coleslaw and rice and peas. | What was on the menu?There were a number of different food stalls. I served celebratory Jamaican fare – it was a limited menu, but there was a lot of it! We had curried goat – essential to any Caribbean celebration, curried chicken, stewed chicken with thyme and scotch bonnet pepper, all served with coleslaw and rice and peas. |
| We also had roti (a kind of wrap with spiced meat or veg and potatoes) and a cake stand with Jamaican black fruit cake, nyam n guweh ("eat and go") pineapple cake with a ginger caramel topping, and then other more traditional British offerings: a Victoria sponge, a ginger cake and a lemon drizzle. To drink, we had come up with a Windrush cocktail – a fusion of British and Caribbean tastes, with Pimm's, rum and fruit juice. itmeBut due to the licensing restrictions we couldn't serve it. I'm sure some people managed to sneak a few in, though … | We also had roti (a kind of wrap with spiced meat or veg and potatoes) and a cake stand with Jamaican black fruit cake, nyam n guweh ("eat and go") pineapple cake with a ginger caramel topping, and then other more traditional British offerings: a Victoria sponge, a ginger cake and a lemon drizzle. To drink, we had come up with a Windrush cocktail – a fusion of British and Caribbean tastes, with Pimm's, rum and fruit juice. itmeBut due to the licensing restrictions we couldn't serve it. I'm sure some people managed to sneak a few in, though … |
| What did you talk about?I spent most of the day in the kitchen, and our main worry was whether we'd run out of food or not … Outside though, everyone just looked so happy. Nobody was complaining about anything. It was wonderful to see the children running around playing. | What did you talk about?I spent most of the day in the kitchen, and our main worry was whether we'd run out of food or not … Outside though, everyone just looked so happy. Nobody was complaining about anything. It was wonderful to see the children running around playing. |
| Nyam n guweh cake | Nyam n guweh cake |
| I first heard the expression nyam n guweh after running in to my local Caribbean eatery for lunch, and running out again after eating. My Jamaican dad told me what this patois means: nyam (eat) n (and) guweh (go away). It is used when someone visits, cheekily grabs some food and leaves without staying for a chat. | I first heard the expression nyam n guweh after running in to my local Caribbean eatery for lunch, and running out again after eating. My Jamaican dad told me what this patois means: nyam (eat) n (and) guweh (go away). It is used when someone visits, cheekily grabs some food and leaves without staying for a chat. |
| I came up with this cake recipe to satisfy my father's taste for spice and my British mum's love of sponge cake. My little girl loves all things with caramel so this is an all-round winner. | I came up with this cake recipe to satisfy my father's taste for spice and my British mum's love of sponge cake. My little girl loves all things with caramel so this is an all-round winner. |
| I've discovered that whenever I tell people I'm making this gooey, sticky, pineapple cake, I tend to receive more than my usual share of visitors who nyam n guweh. Hence the name! | I've discovered that whenever I tell people I'm making this gooey, sticky, pineapple cake, I tend to receive more than my usual share of visitors who nyam n guweh. Hence the name! |
| Serves 6-8225g butter, softened, or baking margarine275g self-raising flour180g caster sugar1 tsp baking powder4 large eggsGrated zest from 1 large orange and 1 lime425g tin of pineapple pieces, drained and chopped small, juice reserved For the topping50g unsalted butter100g dark brown sugar3 tbsp evaporated milk1 tsp vanilla extract2 tsp ground ginger50g icing sugar, sieved Stem ginger and orange zest, grated, to decorate | |
| 1 Preheat the oven to 180/350F/gas mark 4. Grease a 30x20cm tray-bake tin, and line with greased baking parchment.2 Place all the cake ingredients except the pineapple pieces into a large mixing bowl. Add 1-2 tbsp of the reserved pineapple juice and beat with an electric mixer for 1-2 minutes until smooth. Fold in the pineapple pieces. Put the mix into the tray and bake for around 35 minutes until golden and springy. Place on a wire rack to cool.3 Meanwhile, make the topping. Over a low to medium heat, melt the butter in a heavy-bottomed saucepan. When the butter starts to turn golden, add the sugar and ginger. Stir continuously with a metal whisk until the sugar dissolves and the caramel thickens (around 1–2 mins). Remove from the heat and mix in the milk and vanilla extract. Whisk in the icing sugar to thicken the sauce – it should still just pour. | 1 Preheat the oven to 180/350F/gas mark 4. Grease a 30x20cm tray-bake tin, and line with greased baking parchment.2 Place all the cake ingredients except the pineapple pieces into a large mixing bowl. Add 1-2 tbsp of the reserved pineapple juice and beat with an electric mixer for 1-2 minutes until smooth. Fold in the pineapple pieces. Put the mix into the tray and bake for around 35 minutes until golden and springy. Place on a wire rack to cool.3 Meanwhile, make the topping. Over a low to medium heat, melt the butter in a heavy-bottomed saucepan. When the butter starts to turn golden, add the sugar and ginger. Stir continuously with a metal whisk until the sugar dissolves and the caramel thickens (around 1–2 mins). Remove from the heat and mix in the milk and vanilla extract. Whisk in the icing sugar to thicken the sauce – it should still just pour. |
| 4 While the cake is still slightly warm, cover with the caramel. Decorate with grated stem ginger and orange zest. For best results, leave until the next day before cutting into 12 rectangles to serve. There are several uses for the leftover pineapple juice and the juice from the zested oranges and limes ... all of them involve rum, a tall glass and lots of ice! | 4 While the cake is still slightly warm, cover with the caramel. Decorate with grated stem ginger and orange zest. For best results, leave until the next day before cutting into 12 rectangles to serve. There are several uses for the leftover pineapple juice and the juice from the zested oranges and limes ... all of them involve rum, a tall glass and lots of ice! |
| Rice 'n' peas | Rice 'n' peas |
| The staple of any Caribbean dinner! Despite the name, this dish often contains beans, such as red kidney beans. It is a delicious dish on its own, but combined with a rich gravy from chicken or lamb, it becomes sublime. | The staple of any Caribbean dinner! Despite the name, this dish often contains beans, such as red kidney beans. It is a delicious dish on its own, but combined with a rich gravy from chicken or lamb, it becomes sublime. |
| Serves 6–81 litre hot water or chicken stock60g creamed coconutA sprig of fresh thyme or 1 tsp dried1 spring onion1 whole scotch bonnet pepper400g easy cook basmati or long-grain rice400g tin of red kidney beans or pigeon (gungo) peas, drainedA pinch of salt | Serves 6–81 litre hot water or chicken stock60g creamed coconutA sprig of fresh thyme or 1 tsp dried1 spring onion1 whole scotch bonnet pepper400g easy cook basmati or long-grain rice400g tin of red kidney beans or pigeon (gungo) peas, drainedA pinch of salt |
| 1 Put the liquid in a large saucepan over a high heat, add the creamed coconut and stir until dissolved. | 1 Put the liquid in a large saucepan over a high heat, add the creamed coconut and stir until dissolved. |
| 2 Add the thyme, spring onion, salt and scotch bonnet pepper and simmer for a few minutes to infuse the liquid with the flavours. | 2 Add the thyme, spring onion, salt and scotch bonnet pepper and simmer for a few minutes to infuse the liquid with the flavours. |
| 3 Add the rice and beans and stir gently, taking care not to break the scotch bonnet pepper. Boil rapidly for 4–5 minutes, or until you can no longer see the liquid above the rice. | 3 Add the rice and beans and stir gently, taking care not to break the scotch bonnet pepper. Boil rapidly for 4–5 minutes, or until you can no longer see the liquid above the rice. |
| 4 Stir again, gently. Turn the heat as low as possible, cover with a tight lid and leave to steam for about 15 minutes. | 4 Stir again, gently. Turn the heat as low as possible, cover with a tight lid and leave to steam for about 15 minutes. |
| 5 Remove the scotch bonnet pepper and the spring onion before serving. | 5 Remove the scotch bonnet pepper and the spring onion before serving. |
| Jamaican lamb or goat curry | Jamaican lamb or goat curry |
| Serves 6800g diced leg of lamb, mutton or goat (If using meat on the bone, use 1200g)1 large onion, chopped2 tbsp Caribbean curry powder2 garlic cloves, crushed5cm piece of root ginger, grated1 scotch bonnet pepper, deseeded and choppedSalt and black pepper300ml hot water5cm piece of cinnamon stickOil, for marinating and browning | Serves 6800g diced leg of lamb, mutton or goat (If using meat on the bone, use 1200g)1 large onion, chopped2 tbsp Caribbean curry powder2 garlic cloves, crushed5cm piece of root ginger, grated1 scotch bonnet pepper, deseeded and choppedSalt and black pepper300ml hot water5cm piece of cinnamon stickOil, for marinating and browning |
| 1 Put the lamb in a bowl and stir in the onion and curry powder. Add a little of the oil as this helps the spice stick to the meat. Cover with clingfilm and leave to marinate in the fridge for at least 1 hour, but preferably overnight. | 1 Put the lamb in a bowl and stir in the onion and curry powder. Add a little of the oil as this helps the spice stick to the meat. Cover with clingfilm and leave to marinate in the fridge for at least 1 hour, but preferably overnight. |
| 2 Heat a glug of oil in a heavy frying pan or wok. Scrape away as much of the onion as possible from the lamb and set to one side. | 2 Heat a glug of oil in a heavy frying pan or wok. Scrape away as much of the onion as possible from the lamb and set to one side. |
| 3 Brown the meat in batches until well coloured. Reduce the heat and add the onion, garlic, ginger, scotch bonnet, salt and pepper and fry gently for 5 minutes until the onions begin to soften. | 3 Brown the meat in batches until well coloured. Reduce the heat and add the onion, garlic, ginger, scotch bonnet, salt and pepper and fry gently for 5 minutes until the onions begin to soften. |
| 4 Add the water and cinnamon stick to the pan. Give everything a good stir, cover and leave to simmer for 1 hour. Check the pan halfway through and add more water if required. | 4 Add the water and cinnamon stick to the pan. Give everything a good stir, cover and leave to simmer for 1 hour. Check the pan halfway through and add more water if required. |
| 5 After 1 hour, taste for seasoning and sauce consistency – the gravy should be nice and thick and the meat tender. Boil rapidly to reduce, if necessary. | 5 After 1 hour, taste for seasoning and sauce consistency – the gravy should be nice and thick and the meat tender. Boil rapidly to reduce, if necessary. |
| 6 Serve with rice 'n' peas and a green salad. | 6 Serve with rice 'n' peas and a green salad. |
| Brown stew chicken | Brown stew chicken |
| Serves 4-61 small whole chicken, cut into portions, skin removedJuice of 1 lime1 large tomato, chopped3-4 spring onions, chopped1 large onion, chopped2 garlic cloves, crushed1 scotch bonnet pepper, minced3-4 sprigs fresh thyme1 tsp allspice berries, cracked2 tbsp soy sauceOil, for browning1 medium carrot, chopped250ml water or chicken stock | Serves 4-61 small whole chicken, cut into portions, skin removedJuice of 1 lime1 large tomato, chopped3-4 spring onions, chopped1 large onion, chopped2 garlic cloves, crushed1 scotch bonnet pepper, minced3-4 sprigs fresh thyme1 tsp allspice berries, cracked2 tbsp soy sauceOil, for browning1 medium carrot, chopped250ml water or chicken stock |
| 1 Squeeze the lime over the chicken and rub well. Drain off the excess juice. Mix together the tomato, spring onion, onion, garlic, pepper, thyme, all-spice and soy sauce in a large bowl with the chicken pieces. Cover and marinate for at least one hour, preferably overnight. | 1 Squeeze the lime over the chicken and rub well. Drain off the excess juice. Mix together the tomato, spring onion, onion, garlic, pepper, thyme, all-spice and soy sauce in a large bowl with the chicken pieces. Cover and marinate for at least one hour, preferably overnight. |
| 2 Heat a glug of oil in a heavy fry pan or wok. Remove the chicken from the marinade and set the chopped veg aside to use later in the sauce. Brown the chicken a few pieces at a time in very hot oil. | 2 Heat a glug of oil in a heavy fry pan or wok. Remove the chicken from the marinade and set the chopped veg aside to use later in the sauce. Brown the chicken a few pieces at a time in very hot oil. |
| 3 Drain any excess oil and return the chicken to the pan. Add the veg and the carrot, stir and cook over a medium heat for 5 minutes. | 3 Drain any excess oil and return the chicken to the pan. Add the veg and the carrot, stir and cook over a medium heat for 5 minutes. |
| 4 Add the water or stock and simmer for about 20 minutes until the chicken is cooked. Boil rapidly to reduce to a thick gravy.5 Serve with rice 'n' peas, sliced tomato and avocado. | 4 Add the water or stock and simmer for about 20 minutes until the chicken is cooked. Boil rapidly to reduce to a thick gravy.5 Serve with rice 'n' peas, sliced tomato and avocado. |