Denise Reid, Gleaner Writer

Chef Cole's Blue Mountain pork tenderloin with caramelized pear, jackfruit salsa and breadfruit chips. - photos by Denise Reid

Grand Lido Braco hosted the Fifth Annual 'Best of Jamaica, which came to an end last Sunday.

Of course, no one could highlight Jamaica without showcasing the tasty meals crafted by our foreparents and continued by our creative chefs.

The four-day event boasted a myriad of cooking demonstrations which included Chinese and Indian cuisine, and the results were; absolutely delectable dishes!

Pholourie

Ingredients:

1 lb split peas

2 cloves garlic minced

1 tsp. saffron powder

1/4 tsp. baking soda

2 tsp. baking powder

2 tbs. flour

11/2 tsp. salt

1/2 lime juiced

Method

(1) Wash the split peas and leave them to soak overnight. Then drain and grind in a food processor or food mill until the consistency is smooth.

(2) Add the garlic, lime juice, saffron powder, baking soda, baking powder, flour, salt and pepper. Allow to rest for one hour. If the mixture seems too dry add a little water.

(3) Beat the mixture with a wooden spoon; this incorporates air and lightens the mixture. Let stand.

Heat oil in a deep fryer. Drop the pholourie mixture by teaspoonfuls into hot oil.

(4) Fry until golden brown or until the pholourie floats to the top of the oil.

Drain and serve immediately with tamarind chutney or mango chutney.

Makes about six dozen.

Quick Saheena

1 bundle young dasheen bush

1 recipe pholourie mixture (see recipe above)

Method

Clean dasheen bush by removing the tips of the leaves, stems and veins.

Wash thoroughly and chop finely. Blanch in boiling water for about two to three minutes.

Drain thoroughly and squeeze out any excess water.

Combine the pholourie mixture with the dasheen bush.

Heat oil in a deep fryer. Drop the saheena mixture by heaped teaspoonfuls into hot oil and gently flatten with the back of a spoon.

Fry until golden brown or until the saheena floats to the top of the oil.

Drain and serve immediately with tamarind chutney or mango chutney.

Makes about six dozen.

For a simpler method, Pholourie mix can also be purchased in the supermarkets.

Pappadums

This side dish serves 6.

Ingredients

1 packet of pappadums

Method

Fill wok with vegetable oil to about 1/4 full. When oil is hot, use tongs to submerge pappadums. Cook until pappadum expands (about 30 seconds); turn over and cook for another 10 seconds. Drain on absorbent paper.

Stuffed grilled fruit crepe accompanied with burn-Jamaican Rum Carmel sauce - photo s by Denise Reid