Page 39 - SHARP September 2022

because the dishes are not necessarily Jamaican or Trinidadian, they’re just things that I like to eat, and I’m Jamaican, so by proxy, it becomes a Jamaican dish. And then I incorporate things that are also Canadian and what the landscape has to offer here.
And once readers eat the food, they have this newfound interest. And that’s why the book is so important. They hear the story, they eat the food, and they become more empathetic to what my struggle is and what I’m trying to push and make my agenda with the whole Afro-Caribbean food movement. And then we can change that narrative.
ADRIAN’S CARIBBEAN SPICED STEAMED FISH
This recipe from Adrian’s cookbook Yawd is a perfect introduction to his original approach to Afro-Caribbean cuisine.
1. In a medium saucepan, bring 2 cups water to a rolling boil, then reduce to a simmer.
2. Cut the fish fillets in half vertically and place in a large mixing bowl. Add the canola oil, allspice, salt, pepper flakes, fresh thyme, coriander, cinnamon, ginger, and nutmeg. Using your hands, mix very well to ensure the fillets are all evenly coated.
3. Place three lemon slices, slightly overlapping, in the center of each banana leaf piece. Place one half fish fillet on top of each set of lemon slices. Fold each leaf over on top of the fish to enclose it.
4. Place the packets, folded side down, in a bamboo basket and cover. Place the bamboo basket over the saucepan and steam for 15 minutes.
5. Serve each parcel, open, on a plate with some Peruvian purple potato mash (as pictured), or some Coconut Milk Mash, Trinidadian Corn Pie, or Okra Pilaf.
NOTE: Alternatively, if you don’t have a bamboo basket, preheat the oven to 400°F. Place the pack- ets, folded side down, on a baking sheet. Place a skillet, pan, or steel bowl with 2 cups boiling water on the bottom rack of the oven. Add the baking sheet with the fish packets on the top rack. Bake for 20 minutes, until the water has evaporated.
INGREDIENTS
2 (6 oz) fish fillets
(such as snapper, halibut, or sea bass)
1 tbsp canola oil
1 tsp ground allspice
1 tsp salt
1 tsp crushed red pepper flakes
1 tsp chopped fresh thyme leaves 1/4 tsp ground coriander
Yawd: Modern Afro-Caribbean Recipes is available at indigo.ca ($35).
1/4 tsp ground cinnamon 1/8 tsp ground ginger 1/8 tsp ground nutmeg 12 thin lemon slices
4 (12-inch-square) pieces
fresh or frozen and thawed banana leaf
FOOD
SHARPMAGAZINE.COM
SEPTEMBER 2022 • GUIDE 39
IMAGE BY JOHN MOLINA