VEGAN CARIBBEAN ROTI AT JERKMAICA

Vegan Caribbean Roti at Jerkmaica

I visited Jerkmaica* in Finsbury Park in London to sample their vegan friendly menu but I specifically went to try their delicious Caribbean Roti.

Why ? Why did I need to sample their roti ? 

Well growing up in West London where there is a sizeable Caribbean community I have sampled lots of jerk chicken but roti is a dish which people really take pride in cooking, serving and critiquing . I always enjoyed eating Caribbean roti and my friends would also tell me their opinion on what makes a good roti.  Yet since I turned vegan over a year ago I have never had a vegan roti.  

Even though though I am aware that Caribbean cuisine offers some of the best plantbased meal options for vegans and plantbased eaters, therefore this had to change. 

WHAT IS JERKMAICA?

Jerkmaica was founded by lifelong foodie Gary Bailey. He sought to revive his childhood memories of home cooked Caribbean cuisine of the kind his mother and gran used to prepare for the family as well as the local community in Harrow – the town his parents migrated to from Jamaica in the sixties and the area in which he was raised.

Although the name suggests that it's a specialist of Jamaica’s most famous food, jerk chicken, Jerkmaica actually pays homage to Gary’s ‘happy dish’ – the roti. 

LOCATION

I visited the Stroud Green Road branch in Finsbury Park which is one of three London branches.  It is walking distance from the station and it is easy to find.  The other branches are also located in North London in Crouch End and Angel.

ATMOSPHERE 

As soon as I walked in, I felt extremely welcome to this lovely restaurant due to its cosy yet relaxed vibe.  The background music made me feel like I was back in the summer time and not in the midst of a frosty English winter .  A member of staff kindly greeted us and followed by the owner Gary.  We were led to the seating area we were asked what drinks we would like.  Whilst we waited for our drinks and food I decided to have a look around the restaurant, I loved the interiors and the Jerkmaica branding.

WHAT IS ROTI

Roti pronounced as Roh-tee (also known as Chapati) is a flat bread which originates from the Indian subcontinent.  It is widely eaten in South Asian, South East Asian and East African Countries.  Where it is eaten as accompaniment to a meal which helps to soak up a sauce, stew or curry. 

CARIBBEAN ROTI

In the Caribbean the Roti is a popular dish which is mostly eaten by hand as the Roti is stuffed with a delicious traditional filling such as a spiced meat and / or vegetable curry.  This form of roti also known as the roti wrap is a renowned street food sold to locals and tourists in countries such as Trinidad and Tobago, Jamaica and Guyana. 

If your wondering why you have never heard of it (if you have never heard of it before), it is because it is underrated in the UK.  Yet I have a feeling that this will change in the very near 
future.  As how many burritos and wraps can we have
without getting bored? 

Right !  

VEGAN FRIENDLY FOOD OFFERING 

DRINKS 

There is a wide range of cocktails to choose from but there are currently no mocktails available.  Don’t worry there is a wide choice of juices/ soft drinks available for non drinkers. The cocktails are also part of happy hour which has a great 2 drinks for £10 offer available.

I asked for a rum punch (of course) whilst my guest had a Ting (a popular Caribbean Grapefruit soft drink).

RUM PUNCH 

Rum punch is a cocktail made from Wray & Nephew rum (a strong vegan friendly rum), mixed fruit drink and bitters (also vegan friendly) . I had a Rum Punch and I will definitely come back to have one soon, as it’s not to strong whilst it's also not too sweet.  It’s just perfect and it's the best punch I have ever had. 

FOOD

TURMERIC SPICED SOYA CHANA AND CORIANDER CURRY 

I enjoyed the Turmeric Spiced Soya Chana and Coriander curry with rice and fritter as the flavours work so well together.  Especially the melt in your mouth fritter, I would be happy with a plate full of those fritters if it was available (or is available in the future).  The fritter is also quite filling as it has a thicker and meatier texture than what I had initially expected it.

AUBERGINE CAPONATA OLIVE ROTI AND CREOLE MUSHROOM ROTI 

We were served two roti’s which were the Aubergine Caponata Olive roti and the Creole Mushroom Roti.  Which as shown in the image above myself and my guest split the roti’s in half to sample the two varieties . 

I had the Aubergine Caponata Olive Roti on my tray and it was my favourite out of the two.  It had a familiar taste to me so maybe I’m a little biased as I love aubergines just one look at my Instagram page can tell you that.  Yet I doubt this is the case as my guest enjoyed their meal as much as I did.  Probably because the sauce is deliciously rich and full of vegetables such as chickpeas and aubergines. The Mushroom Roti was full of flavour served with pickled red onions but I never got to taste them as my guest finished it before I finished my half of the food. I would order the Mushroom variety again but as mentioned I am a fan of aubergines so the Aubergine Roti has my heart. Yet I would order the Soya curry fritter roti as I enjoyed the curry and rice so much. 

SWEET POTATO FRIES AND FRIED PLANTAIN

The plantain was delicious not too sweet not too sour so perfect for plantain lovers or those who are looking for an alternative to chips/ fries.  I would recommend this side dish and would order it again.  The sweet potato fries where cooked to perfection and I would also recommend this dish to anyone who visits or orders from Jerkmaica.

CONCLUSION

I enjoyed my time at Jerkmaica, it is a gem hidden in North London and this West Londoner will definitely make the time to visit this warm and vegan friendly restaurant in the near future.  Everyone needs to try the delicious food available at Jerkmaica and if you live in North London don’t forget that you also can order Jerkmaica’s delicious food.

Have you been to Jerkmaica ? Have you had a vegan roti ? Let me know what think in the comments below.   

Thank you to Jerkmaica and ASP PR for your service and for providing our meals free of charge in return of a review.  

I have given my honest opinion of my experience in my review

Thank you for reading and  hope you enjoyed my review.

Bee

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VEGAN MUSHROOM EGG FRIED RICE

Vegan Mushroom Egg Fried Rice

This is one of my favourite dishes of all time. It is fish free, meat free, egg free, dairy free and vegan.  It may come as a shock for most people to hear that there is a egg free and vegan alternative to mushroom or egg fried rice.  It should not be a shock, especially in 2017 when veganism and plant based eating has exploded.  As any dish can be adapted to be made into a plant based (vegan) dish.

This recipe includes my other favourite dish Tofu Scramble.  I have a simpler recipe here for Vegan scrambled eggs scroll down to the end of the post of my previous recipe Ful Medames (Fava beans) Two Ways here for more information.

This is a great low waste or zero waste recipe if you make the tofu yourself (if so well done you). As it is can be easily adapted to feature a wide range of ingredients to meet your needs or budget. 

Traditional egg fried rice incorporates seasoning such as soy soy, toasted sesame oil and five spice. Which I normally use but opted out of using because I didn't have to hand. So instead I used up a batch of frozen mushrooms which I had cooked earlier and preceded to cook the contents of my meal.  I then crumbled a block of extra ft I'm .  Tofu I use the ’ Tofoo’  brand’s Naked flavour.

I served my rice with baked sweet plantains and chilli sauce as it was would I have and I had quite a big portion.

VEGAN MUSHROOM EGG FRIED RICE RECIPE 

INGREDIENTS 

1 block of extra firm tofu (crumbled)

1-2 tbsp of water or toasted sesame oil

3/4-1 tsp of curry powder or 

1/4-1/2 tsp turmeric powder 

1/2- 1 a tsp of garlic powder

cooked fried mushrooms or water ‘fried’ mushrooms 

1 -2 cups of shredded/chopped cabbage 

cooked mixed veg or peas (for the traditional aspect)

2 cups of cooked rice (leftover/not freshly cooked)

a pinch of black pepper to taste

salt to taste (optional)

chopped spring onions to serve (optional)

optional additions:

chopped spring onion to taste (as a salt alternative but optional)

soy sauce, tamari or coconut aminos to taste

chilli oil or chilli sauce (optional)

sesame seeds or sesame oil to taste (optional) 

METHOD

1. Heat a frying pan on a medium heat, add water, add tofu and stir. 
2. After 1 min add curry powder and continue to stir fry to combine the ingredients until the mixture starts to resemble 'scrambled eggs'. 
3. Use an extra 1-2 tbsp of water if the 'egg mixture' drys up.
4. Then add the cabbage, stir and cook for until it softens 1-3 minutes
5. Add mushrooms, mixed veg, rice and stir for 1-3 minutes depending on your cooking appliance. 
6. To serve add salt or alternative e.g. soy sauce, black pepper and spring onion

 Watch how I made the dish in the video below

WATCH THE VIDEO HERE :

The Vegan Mushroom Egg Fried Rice recipe starts at 2:59 

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Thanks for reading

Bee x 

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EASY VEGAN CREPES

Vegan Crepe with Lime Syrup and lime slices made with the Easy Vegan Crepes recipe and a non stick frying pan 

This MUST try Easy Vegan Crepes recipe is perfect for you if you like to add your favourite toppings to make your ultimate sweet or savoury dish. This 3 ingredient recipe produces crepes that are light in texture,easy to eat ,easily adaptable and all you need to make delicious vegan crepes or vegan pancakes. 

It is the same recipe which I have used for years but without the egg and the milk has been replaced with water or plant milk.  I also have a video for this recipe below and I also have an adapted version of this recipe for those who want use plain or all purpose flour scroll down for more. 

   

                                            

Shrove Turesday also know as Pancake Day is one of my favourite days of the year. Luckily I am not alone as six weeks before Easter Christians celebrate the beginning of Lent with Ash Wednesday. Yet it is Shrove Tuesday that steals the show in the UK. 

Pancakes which are wide, flat and similar or identical to crepes are traditionally made on Shrove Tuesday or they are bought from the supermarket. 

My mum would make pancakes every year to celebrate. When I learnt how to make pancakes myself, I took over from her and carried on the tradition. When I went vegan I adapted the recipe to make it vegan.

Traditional pancakes 

Lemon and sugar pancakes are the traditional favourite but thanks to pancake restaurants such as My Old Dutch and Crepe Affaire. 

There are many other options available and all dietary requirements can be met. Due to the increase amount of dairy free, egg free and gluten free options which are readily available. Especially during the lead up to Pancake Day.

My Old Dutch Vegan Pancake with banana,peanuts,icing sugar and maple syrup. This is on the non vegan menu I adapted it to make it vegan.

Crepe Affaire Vegan BBQ Chicken 

 Therefore this recipe is a good base that can be adapted by adding additional toppings and ingredients. 

I usually use a Tefal pan normally my favourite one than I have used for 6 years (maybe longer). Probably because I learnt to cook my first perfect pancake with a Tefal pan 10 years ago. So I will always use and recommend them but any good non stick frying pan can be used as an alternative. 

I also prefer to use a medium-large bowl Pyrex bowls are my favourite they come in various sizes and last forever. I will do a post on kitchen essentials in the future so you can see what I mean.

Alongside a whisk,I prefer to not use an electric whisk as I find it quite therapeutic don’t (judge me) but I always use one if I’m in a hurry. 

Self raising flour and water are my preferred ingredients to make my pancakes as they are my kitchen staples.

I do enjoy making pancakes and I do eat them throughout the year. Yet I probably eat the most pancakes/crepes around February - March. As they are quite light in texture they keep me full without making me feel bloated and are great eat as a homemade dish in winter.

3 INGREDIENT CREPES / PANCAKES RECIPE  (makes 6 pancakes or double to make 12 pancakes)

1 cup of self raising (cake) flour 

1 cup of water* 

A pinch of salt
or 1/2 - 1 tbsp of granulated sugar  (add as much you want)

METHOD : 

1.  Place all of the ingredients into a bowl and use a whisk to make a smooth liquid batter.  

2.  Preheat your hob to a medium heat and place a non stick frying pan on it for at least 2 minutes or set your hob to a high heat and turn it down to a medium heat during step 3 

3.  Then use a ladle to scoop the mixture onto the middle of the frying pan, distribute the mixture around the pan to form a circle shape.  Cook for 30 seconds - 1 minute, flip over with a spatula then cook the other side for no more than 30 seconds.  

4.  Stack the pancakes on to a plate, when a new pancake is cooked place it at the bottom or the middle of the stack. Keep the pancakes covered at all times with a towel or cling film (plastic wrap) to keep the pancakes soft and warm.  

5.  Within 10 minutes the pancakes should have softened (especially if they were slightly over cooked).  Leave the finished pancake stack to rest for 10 minutes before eating them.  6.  Enjoy you pancakes with a sweet or savoury topping of your choice.

7.  The pancakes will last for 3 days in the fridge.  Alternatively just wrap them individually with baking / parchment paper and place in the a freezable bag in the freezer for a month or so.

OR IF YOU DON'T HAVE SELF RAISING FLOUR TRY OUT THE RECIPE BELOW THEN USE THE ABOVE METHOD TO MAKE YOUR CREPES.

4 INGREDIENT CREPES /PANCAKE RECIPE  (makes 12 pancakes)

2 cups plain or all purpose flour 

2 cups of water or 2 cups plant milk (soya,almond etc) + 1/2 of water 

1-2 tbsp of Maple syrup

1 tsp of baking powder 

or

1/2 tsp of bicarbonate of soda (baking soda)

METHOD : THE SAME AS THE INGREDIENT RECIPE ABOVE 

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NOTES:

1. THE SECRET IS TO USE EQUAL MEASUREMENTS OF WATER AND FLOUR. NO OTHER INGREDIENT IS NEED TO BIND THE MIXTURE TOGETHER. 
2. BE WARNED IF YOU LEAVE THE PANCAKE STACK TO REST FOR LONGER THEY WILL STICK TOGETHER SO BE AS CAREFUL AS POSSIBLE.
3. IF YOU WANT TO USE OIL ONLY USE 1 TBP,THIS WILL ALLOW TO MAKE A WHOLE BATCH OF PANCAKES WITHOUT LETTING THE OIL BURN AND ENDING UP WITH BURN PANCAKES.

CLICK HERE TO WATCH THE RECIPE VIDEO ON YOUTUBE  

Thank you for reading I hope you enjoyed this post. Do you you like crepes/pancakes? Do you celebrate Pancake day? If so let me know in the comments 

Bee

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