BANANAS FROM THE PARISH OF ST. MARY - JAMAICA TOURIST ISSUE 17
With fantastic images and entertaining stories to illustrate exceptional local cuisine, people and places, “Nyam Jamaica” is a collaboration between author and photographer Rosemary Parkinson, international renowned photographer Cookie Kinkead and the “Grand Dame” of Caribbean cuisine, the late Norma Shirley. Titled “Nyam”, the patois word for “Eat”, the encyclopedia follows the female trio across the island on a culinary journey that is as much a lesson in geography as one of culture and cookery. Take a trip into “Banana Land” in the parish of St. Mary with extracts from “Nyam Jamaica”, exclusively made available to the readers of the Jamaica Tourist by Rosemary Parkinson.
NYAM Jamaica was created by Caribbean author, photographer, publisher and culinary consultant Rosemary Parkinson. The late restaurateur, Grand Dame of Caribbean Cuisine Chef Norma Shirley, contributed dishes & recipes. Celebrated Jamaican photographer Cookie Kinkead joined Parkinson in producing the photography; her daughter, Marie-France Aqui, the award-winning design.
BANANA LAND
“UP IN THE HILLS, WHERE THE STREAMS ARE COOL, AND MULLET AND JANGA SWIM IN THE POOL, I HAVE TEN ACRES OF MOUNTAINSIDE, AN’ A DAINTY-FOOT DONKEY, THAT I RIDE.” Song of the Banana Man, Evan Jones
Honey produced from reeds is how Theophrates traveling with Alexander The Great in 336 BC described bananas. Edible bananas from the Musa genre originated in Malaysia; explorers taking them to the Indian Ocean and Africa some two thousand years ago. The banana family or Musaceae consists of gigantic herbs that can grow up to 30 ft. high. The trunk is a pseudo stem made solely from overlapping, concentric, tightly-wrapped sheaths. The real stem is underground. The stalk that grows through the centre of the pseudo stem bears a cluster of flowers in reddish pod-like casings that on opening shows bright, tubular yellow petals from which the banana fruit develops along the end of the casing. A banana plant bears fruit once then dies, leaving a sucker (or baby) in its place. A cluster of bananas is called a hand and consists of 10 to 20 bananas known as fingers. Several overlapping hands make a bunch. Bananas are family to lilies, orchids and palms. In Jamaica the leaf is used to wrap certain foods such as Blue Drawers (also called Duckunoo) and the dried leaves are known to make a hefty spliff! Bananas are a good source of vitamin C, potassium and dietary fiber. Two bananas provide enough energy for a strenuous 90-minute workout. Bananas aid depression, PMS, anemia, morning sickness, and can help to calm nerves. They reduce blood pressure and increase brain power. Rub a mosquito bite with the inside of a banana skin to reduce swelling and irritation.
The banana arrived in Jamaica as early as 1520, brought in by the Spaniards from the Canary Islands. They flourished in the hot, damp climate and rich alluvial soil. In 1871, a Yankee skipper named Lorenzo Dow Baker sailed into Port Antonio and took on board a cargo of coconuts and 1,450 stems of bananas. He returned to the island buying land, planting bananas and organizing a shipping line to transport the fruit. From Boston through Boundbrook to Buff Bay his banana lands and Boston Fruit Co. dominated. Later, Baker merged with other interests to create the United Fruit Co. This company would dominate the banana industry in Jamaica and Central America for years to come. As one descends from Kingston into St. Mary, the banana plantations are a sight to behold – the road leading down to the coast lined with date palms. It is here that the St. Mary Banana Producers carry on the process of growing and exporting bananas, this parish producing the largest amount of bananas on the island.
BRENDA’S BANANA BREAD
1 ¾ cups white flour
2 ¼ teaspoons baking powder
2/3 cups brown sugar
2 eggs
1 cup melted butter or ½ cup shortening
3 large ripe bananas
½ teaspoon nutmeg
¾ teaspoon lemon/lime rind
½ teaspoon salt
1 teaspoon vanilla
¼ cup mixed nuts, placed in blender and finely chopped (optional)
Preheat oven to 350 degrees. Sift flour, baking powder and salt in a bowl. Beat eggs, sugar, nutmeg, vanilla, and butter together in a bowl. Add lemon rind to egg mixture. In a separate bowl, mash the banana thoroughly. Measure out one cup of pulp. Fold one third banana pulp with one third flour mixture and one third egg mixture. Beat until smooth. Repeat twice more. Add nuts (optional). Place into well greased and floured bread pan. Sprinkle a teaspoon of sugar over top. Bake until inserted knife comes out clean – about 25 minutes. Remove from oven. Cool on rack. Slice and serve.
Nyam Jamaica is available in bookstores island wide and various outlets at both international airports as well as on amazon.com.
NYAM Jamaica was created by Caribbean author, photographer, publisher and culinary consultant Rosemary Parkinson. The late restaurateur, Grand Dame of Caribbean Cuisine Chef Norma Shirley, contributed dishes & recipes. Celebrated Jamaican photographer Cookie Kinkead joined Parkinson in producing the photography; her daughter, Marie-France Aqui, the award-winning design.
BANANA LAND
“UP IN THE HILLS, WHERE THE STREAMS ARE COOL, AND MULLET AND JANGA SWIM IN THE POOL, I HAVE TEN ACRES OF MOUNTAINSIDE, AN’ A DAINTY-FOOT DONKEY, THAT I RIDE.” Song of the Banana Man, Evan Jones
Honey produced from reeds is how Theophrates traveling with Alexander The Great in 336 BC described bananas. Edible bananas from the Musa genre originated in Malaysia; explorers taking them to the Indian Ocean and Africa some two thousand years ago. The banana family or Musaceae consists of gigantic herbs that can grow up to 30 ft. high. The trunk is a pseudo stem made solely from overlapping, concentric, tightly-wrapped sheaths. The real stem is underground. The stalk that grows through the centre of the pseudo stem bears a cluster of flowers in reddish pod-like casings that on opening shows bright, tubular yellow petals from which the banana fruit develops along the end of the casing. A banana plant bears fruit once then dies, leaving a sucker (or baby) in its place. A cluster of bananas is called a hand and consists of 10 to 20 bananas known as fingers. Several overlapping hands make a bunch. Bananas are family to lilies, orchids and palms. In Jamaica the leaf is used to wrap certain foods such as Blue Drawers (also called Duckunoo) and the dried leaves are known to make a hefty spliff! Bananas are a good source of vitamin C, potassium and dietary fiber. Two bananas provide enough energy for a strenuous 90-minute workout. Bananas aid depression, PMS, anemia, morning sickness, and can help to calm nerves. They reduce blood pressure and increase brain power. Rub a mosquito bite with the inside of a banana skin to reduce swelling and irritation.
The banana arrived in Jamaica as early as 1520, brought in by the Spaniards from the Canary Islands. They flourished in the hot, damp climate and rich alluvial soil. In 1871, a Yankee skipper named Lorenzo Dow Baker sailed into Port Antonio and took on board a cargo of coconuts and 1,450 stems of bananas. He returned to the island buying land, planting bananas and organizing a shipping line to transport the fruit. From Boston through Boundbrook to Buff Bay his banana lands and Boston Fruit Co. dominated. Later, Baker merged with other interests to create the United Fruit Co. This company would dominate the banana industry in Jamaica and Central America for years to come. As one descends from Kingston into St. Mary, the banana plantations are a sight to behold – the road leading down to the coast lined with date palms. It is here that the St. Mary Banana Producers carry on the process of growing and exporting bananas, this parish producing the largest amount of bananas on the island.
BRENDA’S BANANA BREAD
1 ¾ cups white flour
2 ¼ teaspoons baking powder
2/3 cups brown sugar
2 eggs
1 cup melted butter or ½ cup shortening
3 large ripe bananas
½ teaspoon nutmeg
¾ teaspoon lemon/lime rind
½ teaspoon salt
1 teaspoon vanilla
¼ cup mixed nuts, placed in blender and finely chopped (optional)
Preheat oven to 350 degrees. Sift flour, baking powder and salt in a bowl. Beat eggs, sugar, nutmeg, vanilla, and butter together in a bowl. Add lemon rind to egg mixture. In a separate bowl, mash the banana thoroughly. Measure out one cup of pulp. Fold one third banana pulp with one third flour mixture and one third egg mixture. Beat until smooth. Repeat twice more. Add nuts (optional). Place into well greased and floured bread pan. Sprinkle a teaspoon of sugar over top. Bake until inserted knife comes out clean – about 25 minutes. Remove from oven. Cool on rack. Slice and serve.
Nyam Jamaica is available in bookstores island wide and various outlets at both international airports as well as on amazon.com.
