"I was raised on a farm with lots of banana, coconut, and breadfruit trees, so naturally these foods were staples in our family’s diet. My mother always tried to make the best use of the overripe produce that could not be taken to market, and banana shakes were a treat Mom would make for us children once in a while. As I got older, I discovered that a splash of rum turned a childhood favorite into a delightful treat for adults!" 
— Veda Nugent (from SUGAR AND SPICE AND EVERYTHING IRIE)

Growing numbers of food-savvy, adventurous home cooks are going global in their everyday cooking. For North Americans who regard feasting on culinary delights as an important part of their vacation, the Caribbean is a hot destination. 

But how to recreate the spicy dishes of the islands at home? Jamaican-born chef/restaurateur, along with her TV journalist son Marrett Green, have written SUGAR AND SPICE AND EVERYTHING IRIE, a delightful cookbook that features 115, easy, home-style recipes guaranteedto liven up your daily cooking. Some recipes are sweet, some are savory — and all represent Veda’s most requested dishes over her 45 years of preparing and teaching Jamaican cuisine. And since local grocery stores now regularly stock Caribbean staples, finding the necessary ingredients is easier than ever.

Recipes include:

• Jamaican Vegetable Patties
• Shrimp Curry,
• Cream of Callaloo Soup with Okra
• Jamaican Potato Salad
• Escovitch Fish
• Eggplant Casserole
• Jerk Chicken
• Coconut Chips
• Pineapple Lemonade
• Jamaican Easter Buns
• Plantain Pie with Rum Sauce. 

Chapters include: 

• Appetizers & Snacks
• Soups
• Salads
• Main Courses (Fish, Curry, Meat & Poultry)
• Vegetables
• Side Dishes
• Beverages
• Desserts
• Sauces & Dips.

In addition, the book provides a chapter of menu suggestions along with entertaining tips to create an all-out Jamaican dining experience, explains the origins and folklore of many of the indigenous ingredients, and contains a glossary of ingredients and cooking methods.

"SUGAR AND SPICE AND EVERYTHING IRIE is for anyone who has the desire to explore the beauty of Jamaica and its culture through its down-to-earth, flavorful cuisine," enthuses Veda Nugent and Marrett Green.

What people are saying about SUGAR AND SPICE AND EVERYTHING IRIE:

"SUGAR AND SPICE AND EVERYTHING IRIE is a book that will hook cooks. Jamaican-born Nugent teams up with her son to present a personal and personable collection of authentic Jamaican recipes."
Canadian Living Magazine

"The former owner of two Caribbean restaurants who catered functions at foreign embassies has co-authored SUGAR AND SPICE AND EVERYTHING IRIE with her son, featuring 115 simple-to-prepare, home-style recipes. The cookbook is also sprinkled with anecdotes and family stories about growing up in Jamaica, as well as Jamaican proverbs. Since many grocery stores stock Caribbean staples, finding the necessary ingredients is easy."
—Canadian Press Newswire

"My mouth waters as I flip through the recipes: jerk, ackee and salted codfish, peas and rice, wonderful Jamaican patties, sweets and plenty of rum beverages. Helpful sections include a glossary of ingredients and shopping sources. SUGAR AND SPICE AND EVERYTHING IRIEhas earned a spot on my cookbook shelf for its short and simple recipes, ease of preparation and short cooking times. Nugent’s love of her heritage and its food is apparent on every page." —iFoodVancouver.com

"With remarkable depth of knowledge, a sense of history, and sincere personal conviction, Veda Nugent and Marrett Green reveal the secrets of traditional Jamaican cuisine. Whether you crave the best patties, authentic roti, jerk pork, ginger candy, or even the perfect rum sour, SUGAR AND SPICE AND EVERYTHING IRIE will have you cooking like a local in no time." —The Vancouver Courier

"After tasting the Ackee and Salted Codfish, I want to go live with Veda and Marrett. It’s the finest thing I’ve eaten in a very long time. The African Pili Pili Chicken is also absolutely great." —Vicki Gabereau Show

"The Oxtail and Lima Bean Stew is a great recipe to have. It looks and tastes fabulous." —Canadian Living TV

“If it gets any better than this—perusing this resplendent array of Jamaican dishes, beverages, and dips — than surely it's in the eating.” — The Ottawa Spectrum

“Explosive spicing captures the essence of Caribbean cooking.” —Foodworks

Have a taste of SUGAR AND SPICE AND EVERYTHING IRIE

Curry Shrimp

This curry shrimp recipe is different from all other curry shrimp recipes. The flavorful blend of spices, seasonings, and curry is delectable on its own. But it’s the potatoes that pull the seasonings, curry, and shrimp together, while making it that much more of a hearty dish.

Preparation and cooking time: 30 to 45 minutes
Yield: 3 to 4 servings

2 potatoes, cut into ½-inch / 1-cm cubes
1 large onion, chopped (about 1½ cups / 375 mL)
4 cloves garlic, chopped (about 2 tablespoons / 
25 mL)
½ cup / 125 mL water
¼ cup /60 mL vegetable oil
1 teaspoon / 5 mL curry powder
1 teaspoon / 5 mL salt
1 teaspoon / 5 mL hot pepper sauce
½ teaspoon / 2 mL thyme leaves
½ teaspoon / 2 mL sugar
½ teaspoon / 2 mL black pepper
1 pound / 500 g shrimp, peeled

In a large pot, combine the potatoes, onion, garlic, water, oil, curry powder, salt, hot pepper sauce, thyme, sugar, and black pepper. Over medium heat, bring to a simmer and cook for about 20 minutes, stirring occasionally, until the potatoes are tender. Fold in the shrimp, cover the pot, and simmer for another 2 to 3 minutes or until the shrimp are just cooked. Mash some of the potatoes to thicken the sauce, if desired.

Serve curry hot on white rice or roti.

(Reprinted from Sugar and Spice and Everything Irie: Savoring Jamaica's Flavors by Veda Nugent and Marrett Green, Callawind Publications Inc, 2001.)