Chef Shares Jamaican Family Recipes in Heartwarming New Cookbook
Yanikie Tucker’s Cookbook Brings Jamaican Flavor and Family Love to Your Kitchen.
Foodies, get ready for a taste of Jamaica! Chef Yanikie Tucker’s new cookbook, “From My Grandmother’s Kitchen,” is a love letter to the island’s amazing cuisine and a way to honor her grandmother’s cooking legacy.
“My recipes are like family heirlooms,” Tucker says. “They tell stories of Jamaican history, culture, and how good, simple food brings people together.”
What’s Inside? Deliciousness!
Think of this cookbook as your Jamaican food passport. You’ll find all the classics:
- Juicy braised oxtail
- Spicy jerk pork (with oven variations for year-round enjoyment!)
- Escovitch pickle (the perfect tangy topping for fish and more)
- Crispy green plantains
- Soft and sweet coco bread
And since Tucker has a sweet tooth, her “toto” recipe (a kind of coconut cake) is a must-bake treat.
From Blog to Beautiful Book
Tucker is known as the Jamdown Foodie blogger, so writing a cookbook was a natural next step. But it wasn’t easy! Her fans helped by sharing which recipes they loved most, and her passion for her grandmother fueled her to keep going.
“My grandmother’s kitchen was where I learned to cook,” she says. “It was small and hot, but the most important thing she taught me was that cooking is how you show love.”
Photos That Make You Drool
The book isn’t just recipes – it has stunning photos by Peter ‘Bwoy Pedro’ Thomas that make Jamaica’s vibrant food pop off the page. Tucker wants everyone to know how special Jamaican cuisine is.
“We use the best ingredients and our ancestors perfected how to balance all those bold flavors. Jamaican food should be celebrated!”
Your Holiday Feast Starts Here!
“From My Grandmother’s Kitchen” hits shelves in January 2024, but you can try Tucker’s Pineapple Orange Glazed Christmas Ham recipe right now. Think of it as a delicious preview!
Recipe: Yanikie Tucker’s Pineapple Orange Glazed Christmas Ham
- Pineapple Juice: From a 20 oz can of pineapple slices and an additional 8oz can.
- Orange Juice: Half a cup to add a citrusy sweetness.
- Fresh Rosemary Leaves: Minced, to bring aromatic depth.
- Maraschino Cherry Syrup: Two tablespoons to enhance the glaze’s richness.
- Dark Brown Sugar: Two cups, packed for a molasses-like sweetness.
- Dijon Mustard: A tablespoon to balance the sweetness with its tanginess.
To Dress the Ham:
- Pineapple Slices: From a 20 oz can to add sweetness and decorative flair.
- Maraschino Cherries: Twenty of them, for a festive touch.
- Whole Cloves: A quarter cup to infuse the ham with spicy warmth.
- Toothpicks: To secure the pineapple and cherries onto the ham.
Directions:
- Prepare the Ham: Begin by boiling the ham with allspice and cloves, then prepare the glaze by combining the juices, rosemary, cherry syrup, sugar, and mustard in a saucepan until syrupy.
- Dress It Up: Score the ham to create a diamond pattern, then adorn each diamond with a clove. Decorate with pineapple slices and cherries, secured with toothpicks.
- Glazing and Baking: Drizzle and brush the ham with half of the glaze and bake. After 20 minutes, baste with the remaining glaze and bake for another 20 minutes.
- Rest and Serve: Let the ham rest before slicing, then serve it up, drizzled with the pan’s glaze for extra juiciness.
Through Yanikie Tucker’s eyes, we’re invited to not just recreate dishes but to partake in a legacy of cooking that spells love, resilience, and community. Her cookbook does more than preserve her grandmother’s legacy; it opens up a world where every meal is a celebration of Jamaican spirit and hospitality.
“From My Grandmother’s Kitchen to Yours” isn’t just about cooking; it’s about keeping a heritage alive, making memories, and, of course, the deliciousness that comes from a Jamaican kitchen. Yanikie’s work is a testament to the power of food in connecting us to our roots and to each other, offering a taste of Jamaica to be cherished and shared across tables worldwide.
