Letter From the Editor
Our ‘Comfort
and Joy’ Issue
I’m not a fan of cold weather. I prefer heat, sunshine and, yes, even humidity. Nevertheless, I love the coming of fall and winter — a time when I can embrace the warmth of a Caribbean kitchen and watch as an edible array of seasons unfold.
When a ham appears in the freezer, Thanksgiving is around the corner. Christmas time is upon us if rum cakes are resting on the counter. If there is a red brew bubbling on the stove, a holiday party is about to happen within a week’s time.
These culinary traditions mark our annual journey around the sun and remind us of where we come from and who we are.
Photograph by Andre' Lafleur
For the November issue of Island and Spice Magazine, we celebrate the comforts and joy of our traditional island cuisines.
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For our cover story, we speak with Cedella Marley, the daughter of Bob Marley, about “Cooking With Herb,” which is the name of her most recent cookbook where she incorporates cannabis into traditional Caribbean recipes.
It’s not about getting high, it’s about feeling good, she said. We also included her recipe for pepper pot soup at the bottom of the article.
Eat responsibly, dear friends.
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Fall cannot be complete without a great pasta dish. So we paid a visit to Fritai in New Orleans to learn how to make a Haitian-style baked macaroni. Charly Pierre, the owner, tells us why his mother’s recipe is so important and why he decided to include a bit of crab into the mix. We are grateful that he shared his family recipe with us.
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Lastly, we spoke with business owners who are trying to commercialize sorrel, the brewed drink that is both tangy and sweet. In our story we look at the challenges of bringing the Caribbean drink to the masses while keeping the heritage of the drink and its flavor intact.
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As we move onto our third issue of Island and Spice Magazine, we’re asking to hear from our readers. Do you have food story you’d like to share with us? Feel free to drop us a line at editor@islandandspice.com for a chance to see your story in an upcoming issue.
Blessings,
Rochelle Oliver
