Jamaica is Irie, relaxed and easy-going, and Cooking The Jamaican Way is the same. Irie means alright in the simplest sense of the word, as well as high, excellent, powerful and pleasing! Irie is a state of being and can also be expressed as a feeling: “everything is irie” and “I’m feeling irie”.
Cooking The Jamaican Way is Irie because it affects the 5 senses similarly to the way Japanese cooking does. In this I can say Jamaica and Japan are closely related and I probably wouldn’t have discovered this until I actually came to Japan.
The mark of a good cook is the ability to create beautiful, delicious, healthy meals. The mark of a great cook includes a combined ability to procure great ingredients, prep them for creativity, produce delicious & healthy creations, present them beautifully and please the eater. These are my 5 P’s of great cooks that I apply to Cooking The Jamaican Way.
Cooking The Jamaican Way involves using at least 5 ingredients as a foundation for soups, meats and some sides. These 5, onions, scallions, thyme, garlic and ginger can also be accentuated with a 6th, the Jamaican Scotch-Bonnet pepper, as well as spiced up with salt, cayenne, paprika and allspice, to create the authentic Jamaican taste.
When I’m Cooking The Jamaican Way, I draw from 25 seasonings, herbs and spices, as well as from a wide range of other unique spices that comprise my secret ingredients, and define my unique Jamaican style. This, in a nutshell, is Cooking The Jamaican Way.
COOKING THE JAMAICAN WAY