When it comes to Jamaican food, many people are familiar with jerk chicken and beef patties, but there is a long list of delicious dishes that you might not have tried before. Jamaican cuisine is an eclectic mix of influences from its Indigenous population, along with the different cultures who have settled on the island nation throughout history. African, Spanish, British, Indian, and Chinese are just some of the people who have left their mark on the flavourful cuisine. With inspiration from her Jamaican heritage, Monique Creary brings some must-try dishes to the menu.
Stamp & Go (Saltfish Fritters ) $6
You can call this one of Jamaica’s original “fast foods”. Flaked, salted cod is fried in a flour batter with tomatoes and scallions. Served with a side of pepper jelly.
#vegetarian Callaloo Fritters also available.
Stew Peas and Rice $15
Red kidney beans, salted beef and pig’s tail are simmered down with onions, garlic, thyme, ginger and coconut milk, ‘spinners’ (flour dumplings) and spices in this hearty stew. Served with white rice and a Jamaican Jerk Salad of iceberg lettuce, tomatoes, cucumber, red onions, a touch of scotch bonnet peppers, and a sweet-lime vinaigrette. #vegetarian option available
Toto (Coconut Cake) $5
It’s origins go back to the time of plantations on the island, where slaves would use what they had to make a sweet, innovative snack. This version is infused with nutmeg, ginger and allspice.
Prix Fixe Menu – $25
Saltfish Fritters + Stew Peas w/ sides + Coconut Cake
Monique Creary is a self-taught cook who’s love for food started at an early age. As a life-long learner (and high school teacher) she prides herself on becoming familiar with dishes from around the world. She started her cooking class business, Now You’re Cooking, in 2014 to help bring people back to the dinner table, and show them that making a delicious meal at home is nothing to be afraid of. You can get more information on cooking workshops by following Now You’re Cooking on Facebook and Instagram.
Every week The Depanneur hosts an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.