Food prices are going through the roof, not only locally but internationally. According to the latest United Nations Food and Agriculture Organisation report, food prices have surpassed the record highs of 2007-2008, causing alarm.

Recent riot scenes in Algeria and Tunisia, both in Northern Africa, have driven home the point. Many press outlets predict that a rise in food costs will lead to further global unrest. So many factors are contributing to this very frightening scenario: the global recession, lack of water in some areas due to droughts, or mismanagement, and severe flooding, like what we are witnessing in Australia.

Basically, Mother Nature, that is our environment, is behaving unpredictably, “out of whack” due to climatic changes and poor or irresponsible practices. An analyst at JP Morgan said the rising cost of food is stoking global inflation.

Conspiracy theorists blame corruption of multinationals and Monsanto, the giant agro business known for producing genetically modified seeds. Whatever the root cause, I believe it is too complicated to point fingers in one direction: several factors are to blame. Even rich countries are affected this time around, forcing many large retailers to increase costs. This drives home the point more and more that we have to feed ourselves and go back to basics.

I’m not saying that we must all become farmers, but we have to readjust our attitudes towards agriculture and self-sufficiency. I do believe that children should be encouraged via early childhood education to learn more about where food comes from so that as adults they can make more informed choices and have a say in what they consume and how it is produced for future generations. Besides that, everyone has the basic right to eat.

As a part-time lecturer, I encourage my students to respect the land and local produce. I’m pleased that there is a growing consciousness and pride in our indigenous fare. Our sorrel is more antioxidant-rich than cranberries, our yam contains more complex carbohydrates than the potato, our guavas are rich in vitamins, and callaloo is more iron-rich than spinach, to name a few examples. A number of our prized agricultural jewels, such as the scotch bonnet pepper, so common and favoured in our dishes for its distinct heat and spiciness, is currently facing a shortage. And what about our mangoes?

Sometimes you see so many wasted mangoes lying on the ground during the season. Why don’t we use that excess to produce quality purées and juices, instead of importing stuff? We’ve got goats, why don’t we make more cheese? Outside of one visionary lady who makes goat cheese in Portland, I don’t know if anyone else is doing this. Hands down we have superior quality natural produce. I can’t wait for the day when I see Jamaica realising its full potential in all matters of food production.

Contact me at info@juicychef.com

Thanks much, MegaMart for sponsoring this column.

Bon Appétit!

Smoked Sausage and Berry Tomato Bake

Simple dishes are often the best, clean in flavours and not overdone. I came across these locally grown and gorgeous berry tomatoes which are visually appealing and taste fantastic. I’m a sausage lover; you can’t take the Brit out of me, and these local-made smoked sausages are so well seasoned and tasty. This is a quick supper which would be beautiful with soft white yam mash on the side or simple steamed string beans which are now abundant and much cheaper. This meal serves 4.

Ingredients:

1 carton local berry tomatoes

1 pack smoked sausages Fresh thyme

Method:

Preheat oven to 350•F

Slice sausages into 2 or 3 pieces.

Brush baking dish with a little oil and layer the sausages and bake for 20 minutes. Remove from heat, turn pieces over and add tomatoes and thyme to the dish, put back in oven and bake for a further 15 minutes.

JuicyChef’s Jamaica Meets Italy Lasagna with Tofu

A couple years ago I shared one of my vegetarian lasagna recipes, featuring locally grown mushrooms, carrots and spinach. Today I wanted to do something different, and in keeping with my promise to provide occasional vegetarian recipes for those of you who want to practise Meatless Mondays for better health. I have been getting quite a few vegetarian lasagna requests. The dairy products I have used are all reduced fat.

I have not seen vegetarian cheese alternatives except veggie “cheddar”, which is not appropriate for this dish. I suppose vegetarians who do not consume dairy or eggs could make a white sauce to replace the cheeses with a nut or soy milk. I haven’t shared something with tofu in a long while, so I developed this delicious protein-rich dish which will leave you feeling satisfied without eating meat. You will need a 13 by nine baking pan.

Ingredients:

1 225g/9oz pack of no-boil lasagna

1 large jar spaghetti sauce

1 red onion, finely chopped

1 garlic clove, minced

500g/2 cups callaloo, roughly chopped

300g/1 1/4 cups pumpkin, diced

1 standard pack tofu, drained and diced

1 egg

250g/1 cup reduced fat ricotta

500g/2 cups reduced fat mozzarella, shredded

50g/ 1/4 cup parmesan, grated

1 tsp dried Italian herbs

Salt and Pepper to taste

1/2 tsp red pepper flakes (optional)

1 tbsp olive oil

Method:

Preheat oven to 375•F.

In a large frying pan, add olive oil over medium heat and sauté the red onion and garlic. Next, add the pumpkin and cook for a couple minutes, until slightly softened. Add the spaghetti sauce and bring to a boil then simmer for a couple minutes.

Turn off the heat and stir in the callaloo. In a bowl, whisk the egg then add ricotta, 250g/1 cup of mozzarella, parmesan, Italian herbs, salt and pepper, red pepper flakes (if using) and mix well. In the baking pan, line the bottom with some of the sauce and layer four lasagna sheets.

Top with half the tofu cheese mixture and half the vegetable sauce. Layer with a next four lasagna sheets. Repeat with the remaining half of tofu cheese and vegetable mixtures. Layer final four lasagna sheets and top with the remaining one cup of mozzarella.