New-world zest, old-school flavour

With summer's increased heat and imminent Olympic watching just around the corner, why not serve up some new twists on old faves. Perfect for a light meal, snack or appetiser, these offerings will even satisfy the teenagers who are spending their holiday running up your light bill standing in front of the open refrigerator.

We have the simple fixings on how to wow at home.

We yearn for the day that every fast food joint on our rock serves up crispy, golden cassava fries. Parboil and freeze before frying this amazing complex carbohydrate for premium crunchiness. Serve with a spicy pear dip also known as guacamole.

Ackee is so not just a breakfast food anymore. One of our national treasures, this versatile fruit has found its way to pizza tops. Foodies in the know make the trod to Strawberry Fields in Robins Bay, St Mary a Sunday ritual. Pies are fired in the wood-burning oven while you enjoy your lyme on the pristine beach with vintage reggae tunes. Call ahead so they can plan for your visit, or try our version at your yard.

The undisputed king of Jamaican road food has to be jerked pork. Here's how to vibes it up home-style. Go for some lovely Hamilton's Smoke House Jerk Pork Sausage, sliced and with fresh pineapple and a choice of cool sauces like sour cream or Belcour Preserves Tomato Chutney, (Warning: some gravelicious husbands have been known to eat an entire jar at one sitting) or turn up the flame with mustard.

There's nothing like the smooth, robust flavour of Blue Mountain coffee to finish your meal. It can also get things started as well. Personal executive chef to the United States ambassador, George Matthew, takes the economical pig's tail to new gastronomic heights with his addictive appetiser, and we're sharing the saucy scoop.

Cassava Fries and Guacamole

Ingredients:

2 lb sweet cassava

2 avocados

1 red onion, cut up

2 cloves garlic, minced

2 plummy tomatoes, seeded and

diced

Juice of 2 limes

2 tbsp cilantro, roughly torn

Salt to taste

Oil

Directions:

1. Peel cassava, and cut into French fry sticks.

2. Parboil for 10 minutes in salt water and drain.

3. Fry at 350F until golden.

4. Prepare guacamole by cutting avocado in half, scoop out flesh and mash it to your consistency - some people like it chunky, some smooth.

5. Add onion, garlic, tomato, lime juice and cilantro.

6. Add salt to taste

7. Refrigerate for 45 minutes

8. Plate, eat and enjoy!

Vibes Tip: Prepare and parboil extra (nuff) and freeze for future ease.

Ackee Pizza

The great thing about pizza is that you can make it your own, and that's why ackee pizza is a new Jamaican favourite.

Ingredients:

1 (.25 ounce) package active dry

yeast

1 cup warm water (110F/45C)

2 cups flour

2 tbsp oil

1 tsp salt

1 tbsp white sugar

Toppings:

1 cup tomato sauce

2 dozen ackee, cooked

1 red onion, thinly sliced

1 sweet pepper, thinly sliced

1 ¹/² cups grated mozzarella

cheese

Directions:

1. In a small bowl, dissolve yeast in warm water. Let stand for 10 minutes, until yeast has dissolved and begin to bubble.

2. In a large bowl, combine flour, oil, salt, white sugar and the yeast mixture; stir well to combine.

3. Knead for 10 minutes until the dough is smooth, you will see the texture of the mixture change as it is kneaded.

4. Drizzle a small amount (1 teaspoon) of oil over top of dough and smooth it over.

5. Cover and rise until doubled in volume, about 30-45 minutes.

6. Preheat oven to 350F.

7. Pat dough out onto a floured work area. Roll into a circle.

8. Top with your favourite sauce and toppings and bake until golden brown, about 20 minutes.

9. Slice, plate, eat and enjoy!

Vibes Tip: For wholewheat crust use 1 cup wholewheat flour and 1 cup all-purpose.

Hamilton Smoked Jerk Sausage Skewers

1 lb Hamiltons Smoked Jerk

Sausage

1 pineapple, cut into 1 inch

cubes

Sauces/dips of your choice - we

like, Belcour Preserves tomato

chutney

Sour cream

Spicy grain mustard

Directions:

1. Cut the sausage on the diagonal.

2. Skewer it alternately with pineapple

3. Grill for 5 minutes

4. Serve with dips

5. Plate, eat and enjoy!

Jerked Pig's tail with Blue Mountain Coffee Sauce

Ingredients:

16 oz pig's tail

¹/² jerk marinade (your favourite

brand)

¹/² cup strong Blue Mountain

Coffee

¹/⁴ cup honey

Directions:

1. Prepare pig's tail. Wash and cut at joints.

2. Boil for 45 minutes and drain

3. Season with jerk marinade.

4. Best done on an outdoor grill, otherwise preheat your grill pan.

5. Grill the pig's tail for 2 minutes on each side

6. Boil coffee and honey until reduced by half and syrupy

7. Serve pig's tail with coffee sauce

8. Plate, eat and enjoy!

Go, Team Jamaica!

This feature is presented in collaboration with the popular Tv show Vibes Cuisine with Michelle Jones, aired Thursdays at 6:30 p.m. on CVM-TV (encore Wednesdays 8:35 a.m.) with classics from the Vibes vault Sundays at 8 p.m. on Flow 100.