Like most Jamaicans, I love patties – sometimes for a snack, or for lunch. One particular evening a few years ago I came home and wanted to eat something that was really comforting but not heavy. It occurred to me that I was craving a patty.in my mouth, but in the moment I couldn’t figure out which flavour I was thinking of. I Googled “gourmet patties” and couldn’t find anything – the normal suggestions kept coming up. I knew those patties, but it wasn’t what I was searching for.
There are many places, like in Scarborough, Ont., for instance, where you can get patties in locations like the subway. For this reason, many people think they’re widely available. But there’s a lot of people who don’t take the subway, or don’t travel to those particular stations. I started thinking about the whole patty industry, and I realized that you normally have to go out of your way to buy them. And you can’t really take them anywhere – you have to eat them right away.
I’d never made patties before, and never seen a patty made. It’s something that a typical Jamaican would not have seen. I usually liken it to croissants. In France, everywhere you go you see them, but I’m sure every French household doesn’t make them. A jerk-chicken patty was a no brainer, and I thought of a stew filling with lentils and vegetables. I had to convince myself to do a beef version; I thought, nobody is going to take you seriously if you don’t do beef! The jerk-soy recipe was interesting to develop. We also have an ackee recipe made with salted tofu, but I don’t think that ackee – which is the national fruit of Jamaica – is widely known.
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