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2020 International Reggae Day: From Jamrock to Hip-hop

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2020 INTERNATIONAL REGGAE DAY

The 26th annual 2020 International Reggae Day – the world’s first and largest 24-hour global media festival – is here. It’s a day to celebrate the sound that has enlightened the world on global issues including civil rights, politics, racism, war, love, health, Africa, marijuana and Rastafari, among several others, for so many years.

The annual July 1 event was set in motion in 1994 to “unite, uplift and inspire,” stemming from an address from Winnie Mandela to women on a visit to Jamaica with her husband who had just been released from his 27-year prison sentence for his attempts to unify and free his nation.

Fourteen years after the death of reggae legend Bob Marley, Rastafarian Andrea Davis felt compelled to organize an annual event to commemorate and celebrate the music style to which he committed his life.

The maiden edition that featured an all-inclusive concert in Kingston as well as media integration and tributes to ambassadors and founders. Over the years, the occasion has expanded to include more activities like a poster contest, tree plantings, fashion shows, tributes to pioneers and eminent achievers, panel discussions, and online media festivals. 

This year’s recipients include Christopher “The Notorious BIG” Wallace, Dwight “Heavy D” Myers, Trevor “Busta Rhymes” Smith Jr., and Sandra “Pepa” Denton, among other notable Jamaican stars. 

Reggae’s growth from a local beat to an important element of American culture is connected to the progress of the graffiti art, breakdance, film, fashion and hairstyle trends that began on the east coast and spread to the west coast.

Now, reggae is a global genre, with African reggae, Latin reggae and Asian reggae sub-genres. Music from the likes of Tupac Shakur, Kanye West, Ice Cube, Dr. Dre, Queen Latifah, Lauryn Hill and so many others were all inspired by hints of reggae vibes.

So, on July 1, 2020, like it is every year, the world will unite in “One Love” to celebrate reggae, with virtual events streaming in from around the world. There’ll be extended reggae airplay on radio as well as pre-recorded interviews with some of the living legends including Buju Banton, Kymani Marley, Shaggy, Sean Paul, Busta Rhymes and Wyclef Jean. 

More Reggae News:

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Buju Banton is back with Genius New Album – Upside Down 2020

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After about a decade of silence, a painfully long wait for fans, reggae and dancehall star Buju Banton has made a comeback with a new album titled “Upside Down 2020”, released June 26.

With appearances from Stephen Marley, John Legend, Pharrell Williams, and Stefflon Don, the album is Banton’s first project since he came out of US federal prison in 2018. The album features the artist’s earlier released singles – “Memories”, “Trust”, and “Steppa.” And it presents the legendary artist, who is no doubt an inspiration to several young artists, in excellent form as though he never took a break.

Upside Down 2020 Style

Banton beautifully fuses throwback and modern sounds in 20 tracks, and reintroduces himself in a refreshing way. Each element is deliberate, and the title of the album is inspired by his views of how things are seen in the world today.

“In a world where good is called bad and lies are accepted as truth, and the guilty can be made innocent and the innocent can be made guilty, why wouldn’t I call the album ‘Upside Down’?” Banton said.

Although the Banton couldn’t make much music while in prison, his sound has served as a great influence to many over the past ten years. Speaking in an interview about how mainstream artists are increasingly exploring reggae and dancehall, Banton said, “We don’t want to tell the people a lie. We have to tell the people the truth, and that is reggae music.”

He added, “That’s why we don’t get the mainstream appeal and the mainstream behind us. Because our music is a music aimed at uplifting something inside of you, not outside of you.”

Buju Banton Philosophy

In the new album that Banton considers “an offering to the world,” he expresses his takes on global economic issues and shares feelings that he hasn’t been known to voice before. As always, he demonstrates his musical flexibility and imparts spiritual weight and insight. The new album notably showcases the effect of time and solitude, exhibiting a more seasoned and refined Buju Banton.

As he stated another interview, “Music has been part of my life since I was 16 years old. This gift was given to me by the one of a higher power and so, therefore, I just want to be the messenger I was called to be.

“Our job as musicians is to comfort the people, spread knowledge and upliftment, and so this album was designed musically to uplift, educate, stimulate and eradicate any negativity from the minds of the masses. I want the people to check out this work with a clear conscience and not to compare, but just listen to the music.”

See Buju Banton’s interview with Trevor Noah below:

Buju Banton performs “Buried Alive” from his new album:

More on Buju Banton:

Buju Banton is back with Genius New Album - Upside Down 2020 Buju Banton is back with Genius New Album - Upside Down 2020

Fire up the 4th of July Grill with these Caribbean Grilling Recipes

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Caribbean grilling recipes

The 4th of July Independence Day celebrations are just around the corner, so you may be eying that grill with some delicious recipes in mind. So this year, why not add some island flavor to the summer barbecue? With this in mind, we’ve gathered some of our favorite Caribbean grilling recipes that will fit right in with any 4th of July celebrations.

Churrasco Grilled Beef 

Caribbean grilling recipes

Churrasco (grilled) Beef is a tradition throughout the Latin countries. Whereas in the Spanish recipe, flank or skirt steak may be seasoned with only basic salt, pepper and onions, in the Latin-Caribbean islands you’ll find the creole influence of spices like cumin, coriander and even sour orange.

INGREDIENTS
Serves 4

  • 1 1/2lb trimmed flank steak
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/2 cup of chimichurri sauce

INSTRUCTIONS

  1. Pat steak dry.
  2. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak.
  3. On a grill pan or in a broiler pan, grill / broil steak on high about 4 to 6 minutes per side for medium-rare.
  4. Transfer to a cutting board and let stand 5 minutes.
  5. Holding a knife at a 45-degree angle, thinly slice steak.
  6. Serve with chimichurri sauce.

Adapted from caribbeantrading.com

Chef Irie’s Caribbean Grilled Lamb Chops

Caribbean grilling recipes

In Taste the Islands Season II, Episode 1, Chef Irie pairs delectable Grilled Lamb Chops with home made Guava Mint Sauce. Try the simple recipe below, but start the Guava Mint Sauce early so they finish at the same time.

INGREDIENTS

  • 4-5 lamb chops
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp red pepper flakes
  • 2 tsp coriander
  • 2 tsp garlic powder
  • 3 tbsp canola oil

INSTRUCTIONS

  1. In a large bowl, season lamb chops with salt, pepper, red pepper flakes, garlic, coriander, and 2 tablespoons canola oil. Toss chops to evenly coat with seasoning and allow to marinate for 20 minutes to 1 hour.
  2. Set grill to high heat and lightly oil. When grill is hot, place lamb chops on grill and allow to cook for 4 minutes.
  3. After 4 minutes check for grill marks and flip chops. Grill lamb for an additional 3-4 minutes or to desired doneness. 3 minutes is medium-rare. 3 1/2 minutes is medium.
  4. When lamb is done drizzle with Chef Irie’s Guava Mint Sauce and serve hot!

Jamaican Jerk Grilled Shrimp Skewers

Caribbean grilling recipes

Jerk Shrimp is a quick and simple recipe to serve as an appetizer or finger food for a tailgate party or a family gathering. Try putting a few pieces of red and green peppers and tropical fruit such as pineapple or mango on your skewers to really balance the Jamaican Jerk Seasoning in the shrimp, and add a bit of reggae color. Reusable stainless steel skewers are always the best to use for grilling but if you plan to use wooden ones, be sure to soak them for at least 20 minutes before piercing your shrimp and fruit to avoid splintering

INGREDIENTS

  • 1 pound (16 – 25) shrimp, peeled and deveined
  • 1/4 cup jerk marinade
  • 2 slices pineapple, cut into 1/2 inch pieces
  • 1 green, 1 red bell pepper cut into 1/2 inch pieces

INSTRUCTIONS

  1. Marinate the shrimp in the jerk marinade for at least 20 minutes and up to over night
  2. Skewer the shrimp, peppers and pineapple alternating colors and pattern
  3. Grill over medium-high heat until cooked, about 2-3 minutes per side.

NOTES

  • This recipe uses pre-made or store-bought jerk seasoning. Get it in the ethnic isle of your local supermarket or make it from scratch using one of our other jerk recipes.
  • If using wooden skewers, soak them in water for at least 20 minutes beforehand to avoid splintering.

Adapted from Closet Cooking

Piña Asada (Grilled Pineapple Slices)

Caribbean grilling recipes

In this recipe for Piña Asada or Grilled Pineapple, pineapple slices are dipped in brown sugar and butter, and then grilled to sweet perfection. They’re quick and easy to throw on the grill at your next BBQ. They taste great on their own, or you can try them on top of ice cream.

INGREDIENTS

  • 1 ripe pineapple
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 3 tbsp melted butter

INSTRUCTIONS

  1. Peel and core pineapple, then cut into 1/2 inch thick rings.
  2. Mix brown sugar and water in small bowl, then mix in melted butter.
  3. Dip each ring into the sugar mixture, or brush the sugar mixture onto the slices (make sure both sides are coated).
  4. Grill slices for 2-5 minutes each side, until dark grill marks form.
  5. Remove from the grill and serve.

NOTES

  • For richer flavor, substitute water with a dark Cuban rum and marinate slices for an hour before grilling.

Adapted from Taste of Cuba

More Caribbean Summer Recipes:

Fire up the 4th of July Grill with these Caribbean Grilling Recipes Fire up the 4th of July Grill with these Caribbean Grilling Recipes Fire up the 4th of July Grill with these Caribbean Grilling Recipes

How Caribbean Chefs are Still Cooking and Surviving COVID-19

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,In South Florida, for many Caribbean chefs and restaurateurs, serving island cuisine is both their life’s passion and their main money-maker, but their daily grinds came to a screeching halt at the onset of the COVID-19 outbreak. Not only did the quarantine completely shut down the local restaurant industry, it shut it down during the height of the busy season. Though restaurants and events are slowly emerging from a forced hiatus, much remains uncertain for proprietors as they navigate new health concerns to protect their customers. In addition, all restaurants in South Florida are still capped at 50 percent capacity by local ordinances.

So what does going out for Caribbean food look like now, in the age of social distancing? We talked to some Caribbean chefs and business owners in the area about how the COVID-19 pandemic has affected them personally, and the uncertainty they see going forward.

Stand The Heat | Butter Flakes Bakery & Grill

Harry Sinclair, the owner of Butter Flakes Bakery & Grill in Tamarac, honed his culinary chops in the jerk pits of Montego Bay, Jamaica. After moving to Queens, New York, in 1979, he owned and operated a successful Jamaican restaurants. In 1999 he moved to Florida and, he says he “opened the first Jamaican restaurant in Coral Springs.” Since then business has been booming. “We could barely keep up with traffic in and out of the store every night.”

Caribbean Chefs COVID-19

Of course, Butter Flakes Bakery, his latest venture, has been hurt by the COVID-19 shutdown. Even though he has retained his staff and kept up with bills, the dining area “isn’t really making any money.” As a solution, every Friday night they have been setting up a food trailer in the parking lot and selling jerk chicken, pork and lobster. Though this has been the source of much of Butter Flakes’ revenue lately, the move has prompted a different set of challenges in negotiating around the city’s health regulations. The problem is not a failure to social distance—they have taken the proper precautions—but lack of a permit. This issue is one of the many that cities and small businesses have been navigating as they move to implement new social protocols.

Main Event | Catering CC

How Caribbean Chefs are Still Cooking and Surviving COVID-19
Photo: RJ Deed

As the chef and owner of Catering CC, a full-service catering company based in Boynton Beach, Winston Williams specializes in “classical cuisine with a Floribbean twist.” Growing up in the U.S. Virgin Islands, his family instilled in him a deep passion for cooking. Since opening in 2000, Catering CC has relied on social gatherings like weddings, graduation parties, and festivals—most of which have been cancelled or postponed this year due to COVID-19. Since the state started phasing out of quarantine, this lost business has not come back. “People need to feel comfortable,” Williams says, “and it doesn’t seem like they do yet.”

While Williams acknowledges it is “a big hill to climb” for the catering industry, he sees the effects of the pandemic, for him, as both a “blessing and a curse.” Teaching people to cook has always been a calling for him, and he is actively seeking avenues to pursue this passion, including developing more educational programs through his YouTube channel, Catering CC. Despite these new professional challenges, this period has emphasized the importance of giving back to the community he caters to. Responding to the rash of graduation ceremony cancellations, Williams recently organized a donation of 200 party meals to families with 2020 graduates in Palm Beach County. Each family received a meal designed to feed six to eight people, and priority was given to those in economic distress.

Street Eats | Island Boyz Conch Shack

Founded by brothers Benny Dieudonne and Romeo McPhee, and their cousin Callex Louis, the Island Boyz Conch Shack is a staple brand in the South Florida food truck scene. Offering traditional Bahamian cuisine like conch salad and fritters, the Boyz’ commitment to fresh ingredients and authentic flavors has earned them a large following, from Palm Beach County to Miami. Prior to COVID-19, they regularly did large events with about 10 other trucks, drawing upwards of 1,200 people for food, fun and mingling. However, like the vast majority of outfits in the restaurant industry, their business has been hampered by the quarantine and social distancing measures.

Caribbean Chefs COVID-19

Since Florida started phasing out the quarantine, “we’re doing better than most food trucks, thanks to our fan base,”says co-owner Romeo McPhee. Because they are so well known, “we’ve been trying to help out other food trucks, inviting them to small happenings locally.” These events, however, look very different from pre-COVID-19 events. Instead, “people order and wait in their cars,” explains McPhee. They also place markers on the ground to maintain social distancing, and do not take cash. The uncertainty, the coming hurricane season, and the cancellation of almost all South Florida festivals this summer is all the more reason “we appreciate our followers, fans, and loyal customers.”

Caribbean Chefs COVID-19

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Save These Cuban Comfort Food Recipes For A Rainy Day

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Cuban Comfort Food

Nothing summons a sense of home quite like the scent of something familiar and delicious cooking on the stove. For those seeking some respite for both body and soul, we’re gathering our favorite Caribbean comfort food recipes. This week, we head to Cuba for some traditional Cuban stews and sweets.

Fricase de Pollo (Cuban Stewed Chicken)

Cuban Comfort Food recipes
Fricase de Pollo / Cuban Stewed Chicken

Fricase de Pollo is a mouthwatering Cuban dish of tender chicken in a stew of vegetables, tomato sauce, broth, wine, herbs, and spices. Fricase de Pollo is traditionally made with a whole chicken, but this recipe with chicken breast is a lot quicker to make and just as good! Comforting potato and carrot contrast with pimento-stuffed green olives for a well rounded dish that hits every taste bud.


(Serves 4-6)

INGREDIENTS

  • 2 lbs boneless, skinless chicken breast, cut into 2″ pieces
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 2 tbsp chopped cilantro
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/2 cup vino seco or dry white wine
  • 1/2 cup tomato puree
  • 2 cups fat-free, reduced-sodium chicken broth
  • 1 large baking potato, peeled and cut into 1″ pieces
  • 2 carrots, peeled and sliced crosswise in 1/2″ pieces
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup pimento-stuffed green olives

INSTRUCTIONS

  1. Combine the chicken, lime juice, garlic, and cumin and toss to coat well. Cover and refrigerate for 30 minutes.
  2. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the onion, bell peppers, cilantro, oregano, and bay leaf. Cook, stirring frequently, for 5 minutes or until the vegetables are soft, but not brown.
  3. Stir in the marinated chicken and cook for 3 minutes, or until the chicken turns white on the outside.
  4. Add the wine and tomato puree, increase the burner to high heat, and bring to a boil.
  5. Add the chicken broth, potato, and carrots. Season with salt and pepper. Reduce heat to medium-low and simmer for 30 minutes, or until the chicken is no longer pink in center, the potatoes and carrots are tender, and the sauce has thickened.
  6. Serve hot with rice.

Adapted from The Hungry Cuban

Cuban Shrimp in Cilantro Cream Sauce

Cuban Comfort Food recipes
Cuban Shrimp in Cilantro Cream Sauce

This recipe for elegant Cuban Shrimp in Cilantro Cream sauce has a smooth, subtle flavor. Shrimp, onions, tomatoes, and garlic are bathed in rich cilantro cream. Quick and easy to prepare, this is a great choice for your next date night- and sure to impress 🙂

  • 2 lbs shrimp, peeled and deveined (reserve shells)
  • 1 qt lightly salted water (for shrimp stock)
  • 1/2 cup (1 stick) salted butter
  • 1/4 cup flour
  • 1/2 cup onion, chopped
  • 1/4 cup olive oil
  • 1 cup roma tomatoes, seeded and chopped
  • 4 cloves garlic, chopped
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 1/4 cup white wine
  • 1/3 cup fresh cilantro, chopped

FOR THE SHRIMP STOCK

  1. Make shrimp stock by boiling the shells of the shrimp in the lightly salted water. Strain and reserve the stock.

FOR THE DISH

  1. Use a 3-quart saucepan and melt the butter over medium-low heat until it just begins to brown.
  2. Whisk in the flour quickly to make a smooth roux or paste.
  3. Add 1 cup of the shrimp stock and the wine, blending with your whisk to avoid any lumps. Simmer over low heat, stirring constantly until the sauce thickens. Remove from direct heat, but cover and keep warm for later.
  4. Sauté the onion in the olive oil in a large sauté pan over medium heat, until it begins to soften.
  5. Add the shrimp and continue to sauté for a minute or 2 only, flipping frequently.
  6. Add the tomatoes and the garlic and cook for an additional 3 to 5 minutes stirring occasionally. Salt and pepper to taste.
  7. While the shrimp is cooking, finish your sauce. Add the cream with a whisk and blend in thoroughly. Increase heat to medium to bring the sauce up to serving temperature. Stir constantly and do not let the sauce come to a boil.
  8. Remove sauce from heat and add the chopped fresh cilantro. Pour the sauce over the shrimp and vegetables in the sauté pan, turning with a spoon to blend.
  9. Serve immediately over white rice.

Adapted from Three Guys from Miami

Pescado en Escabeche (Cuban Fish in Vinegar Sauce)

Cuban Comfort Food recipes
Pescao en Escabeche (Cuban Fish in Vinegar Sauce)

Cuban Pescado en Escabeche is similar to Jamaican Escovitch Fish in that a fish is fried and soaked in a vinegar-based sauce, but with ingredients like olives and capers, this Cuban dish has a very different flavor. The fish of choice for Pescado en Escabeche is usually swordfish that is sliced and fried, then marinated in oil and vinegar with sauteed onions and bell peppers, olives, capers, and spices. This dish can be kept in the refrigerator for a week or more, and is best served cold.


INGREDIENTS

  • 3-1/2 lbs swordfish or fresh tuna, cut into 1/2″ slices
  • 1 cup all-purpose flour
  • 1-1/2 cups olive oil
  • 2 large onions, sliced
  • 2 large green bell peppers, sliced
  • 1 cup olives
  • 1/2 cup capers
  • 1 tbsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • Equal parts olive oil and apple cider vinegar, to cover

INSTRUCTIONS

  1. Dredge the fish slices through the flour.
  2. Heat the oil in a frying pan over medium-high heat. Fry the fish slices until they are golden, then place on paper towels to drain, leaving the oil in the pan.
  3. Saute the onions and green bell peppers in the same oil.
  4. Place the fish in a glass or ceramic bowl (do not use stainless steel). Add the sauteed onions and peppers, the olives, capers, salt, pepper, and paprika.
  5. Add equal parts olive oil and apple cider vinegar to cover all of the ingredients. Cover the bowl and refrigerate overnight before serving.
  6. Serve cold with saltine crackers.

Recipe adapted from Cuba Travel.

Masitas de Puerco Fritas (Fried Pork Chunks)

Cuban Comfort Food recipes
Cuban Fried Pork Chunks

In this recipe for Cuban-style fried pork chunks, or Masitas de Puerco Fritas, pork is marinated in a classic Cuban mojo sauce. The marinated pork chunks are simmered in water and lard until all of the water has evaporated, and then fried in the remaining lard until tender and crispy. In true Cuban style, plenty of onions are thrown in, and the dish is finished off with salt and lime juice. Delicious!


Serves 6

INGREDIENTS

  • 2 1/2 lbs. boneless country-style ribs or pork shoulder
  • Mojo (store-bought or homemade)
  • 2 cups water
  • 1/4 cup lard
  • 1/2 tsp. salt
  • 1/2 onion, sliced into rings
  • 1 lime, cut in wedges

INSTRUCTIONS

  1. Cut the pork into 2-inch chunks and place in a bowl. Pour enough Mojo to cover the pork and marinate in the refrigerator for at least 4 hours or overnight.
  2. Remove meat from marinade and pat dry with a paper towel. Place the meat in a pot with 2 cups of lightly salted water and the lard.
  3. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until all water has boiled away (about 30-45 minutes). Keep checking to make sure your pork doesn’t burn!
  4. Once the water has boiled off, continue to cook the pork in the melted fat until it is lightly browned and crispy on the outside.
  5. Toss in the onion slices and sauté briefly.
  6. Garnish with lime wedges and serve.

Adapted from Three Guys from Miami

Cuban Guava Cheesecake Dessert

Cuban Comfort Food recipes
Guava Cheesecake

This recipe for Cuban guava cheesecake features complex flavors with a tangy fruit puree of canned, poached, guava shells, rum, orange zest, and other ingredients blended into classic, rich and creamy cheesecake. Well loved, especially in Cuba, guava has a distinct mildly sweet “tropical flavor”.


FOR THE CRUST

  • 30 Maria Cookies, well ground but not powdery
  • 6 tbsp. Unsalted Butter, melted

FOR THE FILLING

  • 1 1/2 lbs. Cream Cheese, room temperature
  • 1 cup Sugar
  • 1 14.5 oz. can Poached Guava Shells, well drained
  • 2 tbsp. Orange Juice
  • 1 tbsp. Dark Rum
  • Zest of one large Orange
  • 1/2 tsp. Salt
  • 1/4 cup Flour
  • 4 Eggs
  • 1 Egg Yolk
  • ¼ cup Guava Jelly (optional for glaze)
  • 4 oz. Guava Paste (optional for decoration)

INSTRUCTIONS

  • Preheat the oven to 350 degrees F. Lightly grease an 8″-9″ spring form pan and set aside.
  • Combine the cracker crumbs and melted butter in a large bowl and mix well. Scoop mixture into the pan and press into the bottom. Use the bottom of a measuring cup to try to get it as even and flat as possible.
  • Bake for 9-10 minutes, until lightly browned. Remove from oven and set aside to cool completely.
  • Cover the bottom of the pan with aluminum foil and set aside.
  • Reduce the oven temperature to 300 degrees F.
  • Combine the drained guava shells, rum, orange juice, orange zest, and salt in a food processor or blender and puree until smooth. Set aside.
  • Beat the cream cheese with an electric mixer on medium speed until smooth, about one minute.
  • Increase the speed to medium-high and slowly add the sugar. Continue to beat until light and fluffy, about 5 additional minutes.
  • Reduce the speed to medium-low and add the guava-orange mixture and the flour.
  • Scrape down the sides of the bowl as needed. Add the eggs one at a time, and continue blending just until combined.
  • Remove the foil from the pan and pour in the filling. Place the pie pan within a larger baking pan, and pour enough hot water into the baking pan so that it comes about halfway up the sides of the pie pan. Carefully place the nested pans in the oven and bake for one hour and 15 minutes.
  • Turn off the oven, but leave the pans inside for an additional hour.
  • Remove pans from oven. Place cheesecake in the refrigerator to chill overnight, or for at least four hours.

OPTIONAL DECORATION AND GLAZE

  • Cut guava paste in 1/4″ thick slices. Use a small jelly (aspic) cutter to punch out forms in desired shapes. Press the shapes into the surface of the cheesecake.
  • Heat guava jelly over medium heat until melted, about 3-5 minutes. Lightly brush the top of the cheesecake with the glaze.
  • Slice guava cheesecake and serve cold.

Adapted from Hungry Sofiacent

More Comfort Food Recipes:

Save These Cuban Comfort Food Recipes For A Rainy Day Save These Cuban Comfort Food Recipes For A Rainy Day

Opinion: What Freedom Means in America

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As an outside observer, not exactly new to American history, but certainly well educated about it,  it seems like the word Freedom means different things to different people depending on who is using it and who should theoretically have the rights to it in this country. 

Jamaicans have not had the long history of slavery and white dominance that people in America have had to contend with. So while I am a black American person, I don’t have a shared history with the African American community in the way that many might assume. 

Stepping into this culture, I’m seeing a number of Southern folks with confederate flags talking about how much they value their freedom, in a moment where we are all observing that black people in America have historically not been able to enjoy that right to Freedom. First because of slavery, then because of segregation, then because of the high rates of incarceration, and systemic issues like racial profiling and overpolicing. Also, being excluded from job opportunities simply because of the color of their skin. 

With the Southerners on one side extolling their right to freedom, and black people on the other, still trying to establish theirs, the word itself starts to take on a new shade. Again, to me as an outsider, it seems like one of those dog whistles we keep hearing about. 

They are free to promote what is in actuality racist iconography, while black people are vilified for simply pointing out that their lives matter. They are free to walk around openly with guns, loaded guns, while black children are killed for even playing with toy ones. They are free to use the quote-unquote justice system to call police on black people doing mundane, knowing full well it may end up in that person’s death. Although their families also deal with addiction, drunkenness and delinquency and welfare issues, this person is black so by default, they must also deal with those things, and while their families are simply burdened by these things as inconveniences, black people are somehow deserving of jail and murder by cop for the same very unfortunate afflictions. 

It feels like the freedom that these Confederate flag, Confederate culture – loving individuals are clinging on to, is a freedom that they believe makes them better than the people they currently “otherize”. It’s a religious freedom that allows them to practice their Christian religions and discriminate based on their Christian religions, but should not allow others– non-Christians or even Christians with a different world view –to practice their own. It is a freedom that allows them to irresponsibly jeopardize the lives of others around them because they choose not to do something as simple as to put a piece of cloth over their face when they’re out in public. A short-term inconvenience, affecting them only as long as they’re out in public, perhaps a few hours a day, in the service of saving hundreds of thousands of lives is too much of an imposition on their “freedom” to be worth even considering. 

It’s a freedom that allows them to dictate what women should do with their own bodies, and force women to have children that they can’t necessarily care for, because freedom, to them, applies only to their right to impose their beliefs on other people. In other words they are free to tell you, woman, what to do with your body, but you are not free to choose what you do with your body. 

It is a freedom that says that although the greatness of this country comes from its democracy and its diversity and it’s freedom and liberty and justice for all, “all” actually refers to the kind of “all” from Animal Farm. If you didn’t read that book, the most powerful line comes toward the end of the book where the pigs take over the farm from the humans, and become drunk on the power they gained. So much so that they began subjugating the other animals the same way that the humans had. In the end they say yes, all animals are equal, but some animals are more equal than others. 

So even while we should be living in this great democracy, it’s the people who talk about freedom the most who strive the hardest to suppress the votes, to silence dissent, to ensure that every American’s vote on voice is not equal, to take power rather rather than to earn it by appointing leaders rather than respecting communities and allowing them to select their own. They want to stack the deck, and not allow Americans to select their leader based on one person one vote. Rather they are clinging to an arcane system that gives unbalanced power to a group of states who gained this power because wanted to hold on to slavery so that their freedom to oppress could not be fully challenged. 

It is however that same freedom that has allowed people who have been oppressed to rise up in this moment. It is that freedom that allows me to live in this country supporting all good people of any race and every background while I’m here, and supporting the immigrants with whom I share heritage wherever they are in the world. 

It is the aspiration toward that ubiquitous freedom, the freedom that we should all have to respect each other and ourselves, that makes us love this country. 

I believe this is a moment for us all to learn about each other and from each other. For us in the Caribbean community to learn about African American history, and to learn about the Confederacy and the civil Rights movement and what our brothers and sisters from the African American community have had to live through. It is also a time for us all of every race to let go of the type of freedom for ourselves that ignores the right to freedom of others. 

I don’t know that I have a conclusion in this particular stream of consciousness. Just a wish that we could all respect each other’s freedoms, and that we would choose to use that precious power of freedom in respect of each other and for the greater good of each other rather than to advance only our own objectives and tear each other down. That’s all.

Most Stylish Haitian-Americans To Follow on Instagram

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stylish Haitian-American

If you’re an ardent follower of style, then Instagram is probably one of your favourite hubs. Take a moment to check out these stylish Haitian-Americans influencers who are adding their own unique splashes of color, passion and originality to that space. These men and women are at the top of their game and will inspire you to showcase that unashamed, best version of yourself.

Davidson Petit-Frère

All eyes are on him whenever he steps into any room. To stellar suit designer Davidson Petit-Frère, the way he appears reflects who he is and what he is all about. He is all about the cultured, classic man lifestyle, paying attention to even the minutest of details and not hesitant to explore an interesting range of colors, from all shades of blue to vibrant reds.

Davidson began by creating his own style, designing and tailoring his own suits to perfectly fit his slim, 6’4 frame. Today, he styles for household names and Hollywood stars, selling his brand, FRÈRE, with his own clean good looks.

Paola Mathè

Paola “Pao Pao” Mathè’s style is wild and free, conveying non-conformist and tropical vibes. Inspired by nature and culture, her art is colorful and unique. The bohemian photography queen is also the lady in charge of Fanm Djanm, her fashion brand that specializes in head wraps and bandannas, and celebrates the beauty of womanhood.

Paola’s originality, bold colors and daring approach make her distinctive. She has been featured in several notable publications. She sees the world through colored lenses and wants nothing more than to share her creative visions with all who care to look.

Nasrin Jean-Baptiste

Petit Kouraj is a unique handbag brand by the equally chic Nasrin Jean-Baptiste. Her luxury handbags are all handmade and recognizable by their trademark weaving and tassels in various colors. Nasrin herself is stylist per excellence with an exceptional sense of fashion, leaning towards audacious color mixing and bringing together unusual pieces.

In addition to her successful celebrity styling career, dressing several notable stars including Alicia Keys, Nasrin decided to branch out and channel some of her overflowing creativity into building her handwoven bag brand a couple of years ago. There are absolutely no limits for this style goddess.

Prajje Oscar Jean-Baptiste

Prajje Oscar Jean-Baptiste nurtured the dream of becoming a fashion designer from childhood and then worked to realize it. His womenswear brand, Prajje Oscar, is dedicated to providing women with comfortable yet elegant luxury clothing that is also affordable. His dresses celebrate the female form using textures and colors that make her stand out in any room.

Prajje is committed to simplicity and originality in his art, boldly combining effervescent colors and relaxed and self-assured cuts in his style. Modernity and convention are beautifully brought together in every item he designs.

Kerby Jean-Raymond

Kerby Jean-Raymond loves his colors and it shows. His fashion brand, Pyer Moss, produces colorful statement clothing for both ladies and gents. Pyer Moss outfits are normally loose-fitting, expressive and non-conventional. Still, there’s something for everyone.

Kerby’s designs are inspired by his heritage and his own unique narrative of how culture and history ought to be viewed, and are celebrated by the superstars of the fashion world. Each piece is a bold statement reflecting an aspect of the thought processes that make him who he is.

More Style Inspiration:

Most Stylish Haitian-Americans To Follow on Instagram Most Stylish Haitian-Americans To Follow on Instagram Most Stylish Haitian-Americans To Follow on Instagram Most Stylish Haitian-Americans To Follow on Instagram

White Caribbean Woman on the Black Lives Matter (BLM) Movement

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Verandah Talk – with Sonya Sanchez Arias

As a white Caribbean woman with a strong island accent in a mixed race marriage, Trinidadian Sonya Sanchez Arias has some interesting thoughts on the charged climate over clashes on race and rights in America. Plus “Three questions with Calibe,” publisher of Island Origins Magazine, about the news of the day, and a perspective on how “Freedom” means different things in America depending on the color of your skin.

Island Origins Live is a partner project with Jamaicans.com. Watch episodes live each week at 7:30PM on www.facebook.com/onelovejamaica.

Boost Your Cocktail Hour with these deletable Haitian Drink Recipes

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Haitian cocktail recipes

Blessed with a bounty of tropical fruits and spices, Haitian cuisine is packed with classic and delicious flavours. This proves true for their cocktails as well, whether featuring inventive ways to enjoy rum, or finding ways to forgo alcohol altogether without sacrificing taste. With this in mind, we’ve gathered our favourite Haitian drink recipes for you to pull out of your back pocket the next time you’re craving Haiti in a glass.

Haitian Pineapple Nog

Boost Your Cocktail Hour with these deletable Haitian Drink Recipes

This light and creamy Haitian pineapple no-egg “nog” is made with pineapple, coconut milk, and nutmeg. Even though pineapple nog is traditionally served during Christmas time in Haiti, it’s so cool and refreshing that it’s also perfect for hot summer days. This recipe is non-alcoholic, so all ages can enjoy.


INGREDIENTS

  • 1 can pineapple, crushed
  • ⅛ teaspoon nutmeg
  • ½ cup coconut milk
  • 1 cup milk

INSTRUCTIONS

  1. Combine all the ingredients in a blender and blend well, chill.
  2. Serve with an additional sprinkle of nutmeg on top.

Adapted from My Creole Kitchen

Haitian Jacmel Cocktail

Boost Your Cocktail Hour with these deletable Haitian Drink Recipes
Haitian Jacmel Cocktail – Instagram credit btsgraphocs2

This cocktail named for the historic Haitian port of Jacmel is strong and sweet with mango and pineapple flavors. Haitian Rhum Barbancourt and mango rum are combined with Grand Marnier, pineapple juice, and a little lime juice to make the refreshing Jacmel cocktail.


INGREDIENTS

  • 3/4 oz dark Haitian rum
  • 1 1/2 oz mango rhum
  • 1/2 oz grand marnier
  • 1 oz pineapple juice
  • 1/2 oz fresh lime juice
  • Garnish: pineapple or mango wedge

INSTRUCTIONS

  1. Combine all of the ingredients in a cocktail shaker with ice. Shake for 30 seconds.
  2. Strain into a glass and garnish with a pineapple or mango wedge.

Adapted from Haitian Cooking.

Haitian Kremas

Boost Your Cocktail Hour with these deletable Haitian Drink Recipes
Haitian Kremas / Nog

Haitian Kremas combines rich milks, warm spices, a splash of lime, and optionally, rum. This refreshing, creamy and delicious no-egg nog makes for a great party drink.


INGREDIENTS

  • 1 12 oz. can Evaporated Milk
  • 1 14 oz. can Sweetened Condensed Milk
  • 1 15 oz. can Cream of Coconut
  • 1 tsp. Vanilla Extract
  • 1 tsp. Almond Extract
  • 2 pods Star Anise
  • 2 Cinnamon Sticks
  • 1 tsp. Nutmeg
  • 1 tsp. Lime Zest
  • 3 tsp. Lime Juice
  • 1 cup White Rum

INSTRUCTIONS

  1. In a small saucepan over medium-high heat, combine the evaporated milk, star anise, and cinnamon. Immediately remove from heat when the mixture reaches a gentle boil. Strain out and discard the star anise and cinnamon and allow the evaporated milk to cool.
  2. Blend the evaporated milk with all of the remaining ingredients until well combined.
  3. Pour mixture into glass bottles and chill. Serve.
Adapted from Love for Haitian Food

More Caribbean Cocktails:

Boost Your Cocktail Hour with these deletable Haitian Drink Recipes Boost Your Cocktail Hour with these deletable Haitian Drink Recipes Boost Your Cocktail Hour with these deletable Haitian Drink Recipes Boost Your Cocktail Hour with these deletable Haitian Drink Recipes

Self Care 101: Learning How to Trust Yourself

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Writer Dr. Claire A. Rene, MBA, ED.D

Even now as an older adult, I can hear my mother whispering in my ear, telling me how to talk to people, raise my daughter, and dress for work.

I confess, much of her sage advice was both useful and meaningful. But here’s the problem with that: when you give those around you the power to influence how you think, as I gave my well-meaning mother, it can debilitate your long-term decision-making abilities in multiple ways.

  1. You minimize the validity of your own gut feelings and more often defer to the advice of others.
  2. You second guess your decisions, even if the outcomes are favorable.
  3. You find other people’s decisions smarter than yours. “Wow, why didn’t I think of that!” becomes a common inner-thought.

Underdeveloped decision-making skills lead to a lack of self-trust, and if you can’t trust yourself, then who can you trust? The answer is likely, no one. Therein lies a multitude of problems that can impact every area of our lives, from our intimate relationships and how we perform at work, to how we raise our children and respond to conflict.

Ask yourself these five simple questions, and you can discover if you trust yourself implicitly, or if, like a lot of us, your self-trust muscle needs a little workout.

  • Do you spend a lot of time regretting past decisions?
  • Is it difficult for you to receive compliments for an accomplishment?
  • Are you constantly comparing yourself to others?
  • Is it hard for you to move forward with a plan to better yourself?
  • Do you focus more on your flaws than your strengths?

Now, if you answered yes to more than two of these questions, don’t despair. There are a number of key behavioral strategies used in the study and practice of Emotional Intelligence that can help you. EI, as it’s also known, is a form of social science popularized by Dr. Daniel Goleman. It is the ability to recognize and manage your emotions, and other people’s, to produce favorable outcomes. Over 80% of our decisions are based on our emotions, so the right Emotional Intelligence strategies can steer us to better decision making efforts and self-trust development. Let’s get to them!

  • CELEBRATE YOUR GOOD DECISIONS. When you make a good decision and the outcome is favorable, write it down in a journal and applaud yourself.
  • TOUGH OUT THE TOUGH TIMES. When you make decisions and the outcomes are unfavorable, take a moment to reflect (yes, it can be painful) before responding. Sometimes because we rush to respond rather than taking time to process the situation, we miss key teachable moments.
  • REJECT THE NEGATIVITY. Negative conversations and thoughts suppress optimism. You need to remove the negative influences from your life and cultivate an optimistic approach in order to make good decisions and solve problems.
  • FACTS OVER EMOTIONS. EI theorists say the best decisions are made when you have all the facts and have considered all outcomes. Think about what you need, based on facts, versus what you want, often based purely on emotions. Prudent decisions are made when our emotions are kept in check.
  • FINALLY, SEEK ADVICE AND NOT OPINIONS. According to the dictionary, opinions are based purely on perspective, whereas, advice is ‘educated counsel’ given by a subject matter expert, like an attorney, doctor or accountant. When you need more validation than your own gut, it is okay to seek help, but it’s best if it comes from an informed source, rather than someone who may have questionable motives that may lead to your confidence being eroded.

Following these Emotional Intelligence strategies requires a level of intentionality, a degree of patience, and a willingness to be kind to yourself at all times, along the way. I believe in these strategies and in developing self-trust, because they hold the key to unlocking a truer version of who we are.

 

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