Goat Curry, Bammy, Fritters, Jerk Chicken & Pork, Oxtail Stew, Rum Cake, Traditional Jamaican Hot Chocolate…
We had booked Lisa’s Jamaican Super Club a couple of weeks ago on the Edible Experiences website, as a treat for my husband and myself as it was his first time to a Supper Club (other than my own) and it was a cuisine we both love to eat.
We were thinking jerk chicken, goat curry, spices, rum, rice n peas, ackee & saltfish.. and well this supperclub failed to disappoint. In fact it exceeded my expectations, being Lisa’s (our host and cook) first debut supperclub and counting the amount of food we were given.. There’s no doubting her efforts were to please, be accommodating and to give her guests a true taster of all things Jamaican.
On arriving we were excited to hear that dinner was to be served outdoors, well in the back of my mind I was thinking a veranda or balcony type thing but was surprised to find a large area overlooking the canary wharf towers at sunset. Three tables laid exquisitely, ginger & lemonade in jugs and a fella on the barbecue cooking up some jerk chicken and pork! Who we aptly named the barbecue guy..
After meeting our fellow dinner companions dinner was started promptly with a platter of round dumplings, ‘bammy’ known as cassava chips, fried looked like potato wedges but with more of a polenta or semolina appearance. These were accompanied with a bowl of ackee and salt fish. The consistency similar to something my dad makes a mauritian egg rougaille, with a soft eggy texture and flaked bits of saltfish.
The delicious fried dumpling balls had a fluffy interior, cut in half, smothered with some ackee and saltfish, a great starter or snack to whet the appetite. Followed by some more round fritters this time with flecks of fish and red chilli in them. Lots of flavour!
Lisa or her helpers arrive serving dishes after walking down from her flat to the outdoor area, its like awaiting a spectacle, its exciting, not knowing what we are given next. To our delight she brought our next course of a large pot of goat curry, with rice, peas and a cabbage/carrot salad and plantain.
The curry had depth, flavour, the combination of spices were present, goat was tender (having been cooked in a pressure cooker), with vegetables and long threads of dumplings (made from flour & water) it was so good served with the purple-hued rice and kidney beans.
Tiny specks of spices can be seen, the rice was barely white, it was beautifully spiced and using fresh coconut milk, had that hint of cream in the background. The salad was a refreshing crunch for difference in texture, great finish to the dish.
Following from that (and at this point realising we should have paced ourselves more) we were brought the oxtail stew, the meat dark and braised, seeped in a stewed juice, speckled with spices and small vegetables. The oxtail one of my favourite dishes of the evening, was tender, soft and disappeared soon after putting it in your mouth.
By this time I couldn’t see straight but was told the jerk chicken and jerk pork were on their way! However, I may of thought that this would have been an earlier course rather than a last but it was beautifully marinated. The jerk pork was my preference, fatty and juicy served with some hot homemade sauce. Delicious!
The dessert below modelled by one of our fellow guests…
Lisa was a great host, she came over and gave us a little bit of history or explanation of the dishes, family stories or how they would be eaten in Jamaica. Her amazing homemade rum soaked cakes were in three versions, lemon drizzle, coconut and toffee. All were served on a platter to pick and try a bit of each, they were all beautifully soft, fluffy and light. And the hit of rum after was naughty yet so satisfying. ..
We were given the choice to try her rum punch (punch made with milk which is how they are made traditionally) milky, sweet, if only I could drink take more rum. Her Jamaican hot chocolate was the end of the meal, using a Jamaican chocolate ball, which is traditionally grated and boiled with water. Then evaporated milk, sugar and spices like bay leaves are added in to create a heavenly, creamy, intense and indulgent concoction.
All in all a brilliant evening, host and food. We really came away with a taste of Jamaica, being fed well and in true Jamaican hospitality and spirit. At £25 pp its a real treat!
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