JamaicanEats magazine – Travel to the islands in the pages of JamaicanEats

Brimming with the flavours of the Caribbean, you can almost taste the curry in the pumpkin coconut stew on page 32 and the Red Stripe in Helena Josephs’ beer mango jerk chicken on page 33 of the November 2015 issue of JamaicanEats magazine.

Then, as if that’s not enough, you’ll find your mouth watering for chef Sian Rose’s oxtail dumpling and chef Damion Brown’s sweet potato and callaloo fritters.

From the salacious cover shot of candied bacon rum cashews, to the triple-decker gingerbread cake everyone is talking about and the parting shot of Simone Walker-Barrett’s Chocolate Chip Banana Bread Pudding, readers are wrapped in the warm and cozy flavours of the Caribbean.

In the November issue we also serve up Christmas in Puerto Rico and a melt-in-your-mouth chocolate cake from the Bajan pastry chef they call Moses.

Still, it’s not all about the food, we’ve got a Montego Bay business woman who knows her spirits – growing up in a rum bar and…much later on…receiving the blessings of two Popes. Plus Jamaican Damion Brown tells us about cooking crocodile Down Under and meet the young chef who describes himself as chef extraordinaire. He’s ‘boasy’, but he can cook.

And believe us when we say you’ll want to meet our version of the gingerbread man. Let’s just say we gave him a makeover.

Foodies and everyone with an interest in things Caribbean will want to chill that buttered rum, divine treats and juicy stories.

Readers rave about JamaicanEats magazine:

This 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

Although the title refers to Jamaica, the inclusion and reflection of the diverse Caribbean food culture is what makes the magazine so appealing. I always feel that the locals know the best places for experiencing the local cuisine. This has been my experience when I have revisited Jamaica and family members take me out for a meal, and it’s the same when I visit Barbados and Trinidad.  Pearline, the U.K.

My 2 ½-year-old son tried to eat the page with the sweet potato pie.
Christine Morris, Kingston

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Staff Writer