Ta s tesp ot ter
A Breakfast to Remember
f
or many people, breakfast is a
simple affair: a slice of fruit, some-
thing warm and toasty, and an
indispensable jolt of caffeine. Just enough
to get them up and running before dashing
out the door. But in Jamaica, breakfast
takes on a whole new meaning, especially
when held on a Saturday or Sunday. there
are several staples in any well-rounded
Jamaican breakfast menu. porridge is a
perennial favorite, including cornmeal por-
ridge, oatmeal, hominy corn- the type of
meal that provides energy all day long.
more typically, most people will tell
you they prefer more mouthwatering fare.
Sardines and eggs, fried dumplings, salted
mackerel with boiled green bananas and
sweet potato pudding all make appearanc-
es throughout the week. But the undisputed
king on Jamaican breakfast is reserved for
Sunday, featuring an all out extravaganza
of salt cod and ackee, callaloo, hardough
bread, fried plantains, soft-boiled eggs,
beef liver and boiled green bananas, but-
ter, roast and fried breadfruit, fried bammy,
bacon or ham, and a little coffee or tea to
wash it all down. the latter is perhaps the
most central part of the breakfast routine
any day of the week.
Whether the day starts with a strong
cup of joe, or a more elaborate mélange of
cream, sugar and spice, coffee has become
an integral part of daily life. try the recipe on
the following page to spice up your coffee
routine; maybe it will provide the necessary
energy to tackle the rest of the traditional
breakfast routine.
AIR JAMAICA ISLAND NEWS & NOTES 11
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