Jamaica’s national motto is “Out of many one people”, and this is very much reflected in Jamaican cuisine — African, Asian and European influences can all be found in the diverse food of the island.
Chef Winslow Taylor invites you on a lavish culinary voyage through many classics of Jamaican cuisine. Come explore the island’s unique flavours though spices and fresh ingredients, and showcasing his popular line of award-winning Brawta Caribbean sauces.
Stamp and Go (Saltfish Fritters)
Jamaica’s original fast food — crispy fried fritters of salt cod fish, herbs and spices; served with an ackee dipping sauce.
Spicy Garlic Pineapple Shrimp
Black tiger prawns sautéed in garlic and Pineapple Hurricane Pepper Sauce.
Brawta Jerk Chicken
Boneless chicken thighs marinated for 24 hours in a traditional Jerk Sauce and grilled to perfection.
Curry Chickpeas and Potato
Chickpeas and Yukon gold potatoes slow cooked in a spicy coconut curry sauce.
Callaloo (a spinach-like Jamaican green), sautéed with garlic, onions, scallions, thyme and spices.
Basmati Rice and Peas
A staple in Jamaican cuisine – basmati rice cooked with kidney beans in coconut milk.
Sweet Potato Pudding
A slice of a popular Jamaican dessert made from sweet potatoes, coconut milk and ginger.
#vegan & #GF options available
Winslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average, everyday food and elevate them to the next level, helping home cooks who want to eat healthy without sacrificing flavour. In 2013, Winston competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible.
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.