Nashauna Drummond, Lifestyle Co-ordinator

Turning 46 has never been so sweet.

Stepping into the Grande Suite at the Jamaica Pegasus hotel in New Kingston last Sunday and Monday, was like taking the ultimate culinary adventure.

For two days, the Jamaica Cultural Development Commission (JCDC) showcased the creative genius of Jamaica's chefs, individuals and training institutions at its Culinary Expo.

All the tempting appetisers and decadent chocolate and sugar creations that you thought you could only dream about, came to life. Sugar, fruit, ice and vegetables took on a new face in the hands of these culinary masters.

Some of the booths paid homage to local produce, exploring the many uses of commonly overlooked staples in our diet.

Among these, cassava took centre stage. The University of Technology's (UTech) booth was aptly titled 'Why Cassava.' Cassava bread, roti, punch, and pudding mix, there was no end to what cassava was used to make. Manchester also took a swing at the staple and came out with cassava punch with orange juice and cassava punch with milk, cassava rockbuns and cassava asham. Whew!

Breadfruit

Half Moon chef, Steve Sowa, creates a chocolate flower which could be dessert for his steak and crab legs. - photos by Colin Hamilton/Freelance Photographer

Continuing the focus on local produce, the delegation from St Elizabeth focused on breadfruit. Breadfruit rum cake, coconut breadfruit muffin and saltfish and breadfruit balls.

For those with a sweet tooth, there were creations that not only satisfied, but baffled the mind. Lincoln Peterkin from the Runaway Bay Heart Training Institute, created a school of dolphins, from white chocolate a majestic life-like eagle, and a replica of the 19th century Devon House. He told Food that each creation took about three days to complete, but it was beyond doubt a labour of love as he likes his designs to be different.

Cassava Pudding from JCDC Manchester branch

Ingredients

2 cups grated cassava

3/4 cup flour

11/2 -2 cups sugar

3 tsp cinnamon spice

1 cup grated coconut

1/2 cup wine

2 cups water

1/2 tsp salt

grated nutmeg

Method

1. Grease baking tins and pre-

heat oven to 360°F

2. Combine dry ingredients in a

large bowl

3. Combine liquids

4. Add liquid mixture to dry

ingredients and stir thoroughly

(mixture should be watery)

5. Pour into greased baking tins

6. Place in oven and bake until

done

Cassava punch with orange juice

Ingredients

2 lb sweet cassava

1 cup orange juice

1/2 tsp salt

1 tsp bitters (optional)

3 cups honey (or sugar to taste)

2 tsp lime juice

1 quart water

2 oz ginger.

Method

1. Peel and cook cassava in

water with salt

2. Cool and blend or rub through

a sieve

3. Add lime, orange juice and

ginger

4. Add bitters just before serving

serve over cracked ice

Stew mango in meringue shell by Leon Meredith from the Jamaica Pegasus hotel

Who knew cassava could go gourmet? The University of Technology shows the starch's versatility in this cassava lasagna

Cassava roti done by UTech.

Lincoln Peterkin's chocolate replica of Devon House.