10BB
AN INDEPENDENT SUPPLEMENT BY MIA MEDIA & COMMUNICATIONS GROUP TO THE SUN SENTINEL
Do & Dine
by Ira "The Calypso Epicurean" Claxton
FRIDAY, OCTOBER 7, 2016
Sun, Fun, Food, Fete!
and also goes well with peppa and
tamarind sauce.
Jerk Chicken/Oxtails (Jamaica) –
Served with red beans and rice, mixed
vegetables and sweet fried plantains. For
something more filling I would
recommend either of these options,
because after a few hours or days of
partying, you definitely need to refuel.
Note: True Jamaican Jerk chicken
should always be cooked on a grill.
There is something about the aroma and
dry heat from the grill that does
something special to chicken seasoned
with scotch bonnet pepper, garlic,
scallion and pimento seasonings. It
makes the mouth water.
Pate’ (Virgin Islands)/Patty (Jamaica)
– No it’s not a misspelling of the same
word. Most people are familiar with a
Jamaican beef or chicken patty,
sometimes served with baked Coco
Bread. I would also like to introduce you
to a pate’ which is similar to an
empanada, fried to a nice crisp golden
brown. These are traditionally filled with
chicken, beef or my personal favorite
saltfish. In the Virgin Islands we are also
known for shrimp, salmon, lobster, and
Sun and Soca, are typically what
comes to mind as carnival goers
descend on South Florida for Miami
Broward Carnival, arguably the best
Caribbean Carnival in North America.
Just don’t forget the FOOD!
Whether you’re a novice or a carnival
veteran this is definitely the opportunity
to sample some of the Caribbean’s most
cherished flavors. To fuel the days of
fete’n (partying), J’ouvert (early morning
party) and to add to your Carnival day,
attendees of Miami Broward One
Carnival will be exposed to the many
flavors and foods of the Caribbean. Let
me, “The Calypso Epicurean” introduce
you to some of my must have favorites.
Corn Soup (Trinidad) – Arguably the
#1 soak up the libations after the party
food. Corn on the cob, broth,
dumplings, carrots and seasonings?
Yes please! The non-initiated may say
“Why would you eat soup after a party in
the heat of Miami?” Trust me on this one.
As someone that has been to a few fetes
and had a few cups of corn soup…it
works wonders!
Bake N Shark/Bake N Saltfish
(Trinidad) – Yes shark. If you can find a
food vendor selling true shark, you can
thank me later. The seasoned, fried, filet
of goodness between a bake (fry
dumpling) topped with extras like slaw,
tamarind sauce and pepper sauce (yes
peppa sauce not Tabasco) will have your
mouth singing soca. Saltfish made from
salted cod usually soaked overnight, is
cooked, shredded then mixed with oil,
onions, peppers and other seasonings.
The saltfish is served between fry bakes
"I would also like to introduce you to a pate’ which is similar
to an empanada, fried to a nice crisp golden brown."
another popular one conch pate’ as well.
Johnny Cake & Fried Fish (Bahamas/
USVI/BVI) – “Johnny Cakes” are also
called “fry bake” or “fry dumpling”
depending on where you are from. This
simple combination of a freshly fried
Johnny cake and well-seasoned fried fish
(or chicken) is always a crowd pleaser.
For the inside scoop on the must try
food spots for during carnival, follow me
at on Facebook: The Calypso Epicurean