Tue | Feb 17, 2026

Festival of Foods in Middlesex

Published:Thursday | May 20, 2010 | 12:00 AM
Pause
Kelia Gay Whyte - Knox College, presents a gold medal-winning three-course meal.
Lakshimi Saranathan's gold medal creation in the Mystery Basket competition - Excelsior Roti with Daal.
Rosetta Falconers sweet cassava pudding won gold.
Mellow pumpkin jam by Ulanda Sancko - gold.
BB Coke's mango carrot jam won gold.
Cassava Grace Earth Chef Veggie Mince Pizza - gold, Edwin Allen High.
Egg in a basket bread by Rosetta Falkoner of the BB Coke High School won gold. - Contributed photos
Jamaica Trifle - Romario Henry
1
2
3
4
5
6
7
8
9

The second leg of the Jamaica Cultural Development Commission Festival of Foods was staged at the Kirkvine Sports Club in Manchester last Thursday with more than 200 entries prepared by students and amateur chefs from the parishes of Manchester, Clarendon and St Elizabeth. The culinary teams from the BB Coke High School and Knox College dominated the festival and took home several gold medals.

The Festival of Foods continues today at the Sean Lavery Faith Hall in Westmoreland with the final staging scheduled for Friday, May 28 at the Chinese Benevolent Association in St Andrew. In the meantime, why not try some of these recipes at home?

Nutty Coconut Topping

Ingredients

1/2 cup butter

1 cup evaporated milk

1 cup chopped peanuts

1 cup granulated sugar

1/2 cup coconut flakes

1tsp vanilla

Method

1. In a saucepan, combine butter, sugar and evaporated milk.

2. Bring to boil, then boil for four more minutes stirring constantly.

3. Stir in coconut, peanuts and vanilla, pour over hot pudding.

4. Decorate with candid sweet cassava and cherries.

(Claro is a major sponsor of this year's JCDC Festival activities)

Sweet Cassava Pudding

Ingredients

4 cups sweet cassava (grated)

1 cup coconut (grated)

1 tsp baking powder

2 cups coconut milk

2 cups brown sugar

1tsp nutmeg

1/4 cup Red Label wine

1/2 cup yellow yam (grated)

1/2 cup baking flour

1/2 cup raisins

1 cup evaporated milk

2tsp vanilla

1/2tsp salt

3tbsp melted butter

Method

1. Preheat oven to 350F

2. Mix grated cassava, coconut, yam, flour, raisins, nutmeg, and baking powder.

3. Mix coconut milk, evaporated milk, sugar, vanilla, salt, wine and melted butter.

4. Mix coconut milk mixture into cassava mixture and beat until smooth.

5. Pour into greased tin

6. Bake at 350F for 1 hour

7. Decorate and serve

Jamaican Trifle

Ingredients

6 pks/500ml vanilla pudding

6 slices sponge cake

2 cups mango

1 tsp/5ml cinnamon

1/2 tsp nutmeg

2tbsp brown sugar

1/4tsp1ml salt

1tbsp 15ml vanilla

Method

1. Add mangoes, vanilla, salt, brown sugar, nutmeg and cinnamon in double boiler and leave to simmer for 20 minutes.

2. After mangoes are done, leave to cool.

3. Assemble by layering sponge cake, then mangoes, then pudding.

4. Refrigerate for four to six hours.

Last recipe from Romario Henry

Knox College