Fifty years of independence: Celebrating with foods Jamaica has given the world, from jerk to pimento and ginger; Trinidad & Tobago street food; comfort food from St. Lucia and one of Puerto Rico's top chefs serves up a few favourite dishes. Plus, divine vegan -- Caribbean style.

Looking  forward. Looking back. Meet the 10 Chefs You're Loving Right Now. Plus, Top 10 Lists..'Odd' Jamaican food traditions, food you hardly see anymore...Turning the page on 10 year of luscious food. More to come.

Curry vs curry. The show down. Find out the difference between Jamaican curry, Trinidadian curry and Asian curries. PLUS,  get the 411 Breadfruit Flour. With recipes from chocolate cookies, to fritters and hamburger, breadfruit flour, we're showcasing breadfruit in ways you never imagined.

 From the salacious cover shot of candied bacon rum cashews, to the triple-decker gingerbread cake and the parting shot of Chocolate Chip Banana Bread Pudding, readers are wrapped in the warm and cozy flavours of the Caribbean. 

From jerk pork to hardough bread, in this issue we're spilling secrets on how to get the real taste of the Caribbean. Plus, get a whiff of breads from across the Caribbean and crazy-delicious sandwiches island style.

Ackee and saltfish from Jamaica and cou cou and flying fish from Barbados among the top 3 national dishes in the world. Plus, Jamaican Easter bun, Caribbean Christmas cake and cornmeal pudding.

Scrumptious eats from Usain Bolt's sports bar and lounge; remembering Norma Shirley, the Grand Dame of Caribbean cuisine; reggae green coconut smoothie; and Jamaican street food from Portland to Negril.

UK celebrities of Jamaican descent like former track star Linford Christie; former boxer Frank Bruno and Dragon's Den winner Levi Roots, among others, serve up steamy dishes of curry chicken, rice and peas and corn soup. Plus, dig into the heavenly aroma of hot cross buns and good ol' fashioned bulla cake.

Celebrating Grandmas and remembering the legendary Rex Nettleford. Read about Grandma Mabel who turned bread into wine and made liqueurs that left you swooning. Plus, bulla cake, going nuts for coconut and Dutch pot stories.

This issue sizzles with hot topics like Scotch bonnet pepper; Jamaican chefs squaring off against other Caribbean chefs and the new spirit of rum. This ain't your daddy's white rum. Plus, old time tales and what they mean.

Meet the Sisters of the Spirit who turn fruits into wine. Plus sorrel has more going for it than just good taste. And dig into sweet potato puddings, pies, salads Caribbean style load of hot porridge.

Far Out Folk Tales, Ode to the Water Cracker and a Taste of Barbados, this edition gives you a lot to chew on. Plus a raw deal with raw food guru Aris Latham.

In true Caribbean style this debut issue keeps it hot, with spicy recipes, tips and juicy stories about island food and personalities from the Caribbean and around the world.

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Good food. Good vibes. JamaicanEats magazine. is for everyone with an interest in Jamaican and Caribbean food and culture. We bring you a slice of paradise in every issue. You will find regular blogs on Jamaican topics, such as, news, entertainment, music, fashion, social issues, my experiences,  information about the country, travel tips and insights into everything else Jamaican I have come across.

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JamaicanEats magazine - Summer-Fall 2012

JamaicanEats magazine - Summer-Fall 2012

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