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Antillean food by Jurino, Finger Licking GOOD!

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Who is the man behind ‘Antillean food’ (Antilliaanseten)?
I am Jurino Ignacio, born and raised in Curaçao. I spent my youth on ‘BandaBou‘, which is the countryside of the island. When I was 18, I moved to the Netherlands to study.
 
Most of my family still live in Curaçao. Unfortunately, I am not in contact with my parents anymore. Our different views on religion and life in general eventually couldn’t be reconciled, so I had no other option than to part ways with them.
 
During my stay in the Netherlands, I attended an art academy in Breda and after that, I studied at the pedagogical academy in Dordrecht. I lived two years in these cities before I finally settled down in Sliedrecht.
 
Where my family and I have now been living for over 10 years. My wife and I have been married for almost 15 years and we have 3 children aged 13, 9 and 6.
 
His educational background and his early ambitions
As said, I have studied both arts and pedagogy. My original plan was to become an illustrator or a teacher. The teaching now finds its shape in me teaching people how to cook delicious Antillean food during our workshops.
 
Also, occasionally I still make illustrations for clients. So even though I haven’t really taken up a ‘job’ in any of those fields, I doenjoy the benefits of my education every day.
 
 

 
How he got to the point of writing cookbooks
When I moved to the Netherlands, my thoughts were not at all on cooking or baking. However, when I met my wife, I began to receive questions about our national cuisine (my wife’s Italian, and at the time didn’t know much about our culture).
 
I realized that there weren’t many -if any!- sources to find Antillean recipes.
 
I took it upon myself to begin documenting my recipes. We set up our site antilliaans-eten.nl in 2012 and it was an instant hit. In the following years, our readers kept asking when we would publish a book with ‘all those delicious Antillean recipes’. So upon their request, we did exactly that.
 
What he thinks of when writing recipes
My first mission was to document the traditional Antillean recipes. The national favorites, which were known to most people from the islands.
 
Eventually, we covered most of the traditional food and began experimenting with new flavors. In our second cookbook, we featured several fusion recipes.
 
Ofcourse, we also try to think about people who have allergies or who follow special diets. Therefore, you will also find vegan, low-carb or gluten-free versions of traditional dishes and snacks on our site.
 

His favorites recipes online
Absolutely! Our site is filled with recipes! At this moment, we have documented over 400 recipes of which about 150 are accessible through our website.
 
My all time favorite? That would be the ‘stobá di galiña‘ (stewed chicken). You can find the recipe at:   ANTILLIAANS-ETEN.NL 
 
Where to buy his books
Our books are available in all bookstores in the Netherlands, Belgium, Aruba, Bonaire and Curaçao. Of course, you’ll also find them online in our web-shop.
 
A perk when buying books directly from us is that we offer discount packages for people who are interested in buying more than 1 book at the same time. (Hey, we’re Dutch, we like discounts right?) 
 
A typical Antillean dish that you must try
Our cuisine is famous for its snacks, cakes, and stews… the cashew cake (bolo di cashupete) is really something that most people love. Snacks like pastechi and Johnny Cakes are also real crowd pleasers. As for the main dish… I would have to go with the stobá (stew) again. My favorite being the stobá di kabritu (stewed goat’s meat), as that type of meat isn’t often eaten in other cultures. 
 
Plans for the future, maybe tv?
I’d really just like to continue developing recipes and teaching people during our workshops. You know… I’m almost ashamed to admit it, but we haven’t ever really made any long-term plans. We’ve always just adapted to the moment and to what was necessary at the time and that “strategy” (if you can call it that) keeps on turning out pretty successful. We try to keep our eyes and ears open to what our readers desire and try to act on that information. We’re simple people, really. We’re happy with our lives and perhaps, therefore, don’t feel the need to dream up anything bigger? At the end of the day, I’m very happy to come home to my family and have time to talk to my children. I wouldn’t want to miss that for anything.
 

The secret to his amazing Instagram content pictures
That IS my wife’s work actually! Honestly, she does more than 80% of the work for antilliaans-eten.nl. I just cook and come up with the recipes… She is our web designer, photographer, customer service, editor and publisher. I would not know what to do without her.
 
She is an extremely skilled worker and completely autodidact. One day she willl think of something and the next day she will deliver a professionally finished product. (Yes, I am kind of jealous, can you tell?) If it wasn’t for her,there would not be any of the cookbooks or website, So thank you! 
 
Why should everyone should try an Antillean FOOD?
Simply because it’s delicious! That is reason number one of-course.
 
But also because of the fact that food connects. So if we share our delicacies, people might be more inclined to get to know our people and culture.
 
I share recipes, so our cuisine gets more attention and people will start to feel like they ‘know’ us. I’ve found it to be a perfect way to reach out to people who would otherwise not make contact with other culture… and that’s what counts for me!
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Food

Let’s talk about food with foodie Tamoy Stewart!

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Name: Tamoy (IG: Tamiistew) – ( Food Content Producer) 

My name is Tamoy Stewart and I am an International Student from Jamaica! I moved to Philadelphia in 2016 to study Culinary Arts and since then I have been inching closer to what it is I wish to do. I hope to hone in on my skills as a Food Content Producer and an aspiring Recipe Developer.

You are a food content creator, where did your passion for food come from?

My passion for food stemmed from watching my father prepare meals for me and my sister. I would follow him around the kitchen, helping him out as his little sous chef. Everything he did, I would ask him, “Why?”, “What?” or “How?” Thinking about it now, I’m laughing because I was probably annoying but he never showed an ounce of annoyance though, so it kept me interested (Thanks Dad!). As my curiosity grew I started to make my own creations; Most of which as a child was not necessarily edible but eventually I got the hang of it and things were looking up. I then decided I loved it enough to study it.

Tamoy Stewart

What does a food content creator do and for whom do you create content for?

As a food content producer, I am constantly looking for new ways to engage my audience. So I do quite a lot of research to find out what it is that Foodies love to read about and see on their social media. This summer, I look forward to actually diving deeper into producing content on my website [www.insatiablefoodies.com] that will be entertaining and interesting to ALL foodies!

If you could describe yourself as a fruit, what fruit would you be and why?

Gerelateerde afbeelding

If I could describe myself using a fruit, I would have to say a Pineapple because I like taking risks and trying new things. Likewise, a Pineapple is actually pretty versatile in its use. From something savory like Shrimp-Pineapple Kabobs to something sweet like a Pineapple Upside-down Cake. I just really like pineapples because they’re good with almost anything… Including pizza. Don’t judge me.

What is your favorite meal/snack?

My favorite meal is a traditional Jamaican breakfast dish called Ackee and Saltfish which is also the national dish of my country. Ackee is a fruit but in Jamaica it is prepared with salted codfish. It is usually served with popular foods in Jamaica such as fried breadfruit, fried festivals or Johnny Cake. If I could eat it every day I would! There was a time when I did that actually.

Ackee and saltfish Source: Wikipedia, the free encyclopedia

Which food do you detest the most?

I don’t like turnips. I just can’t get around to the taste, texture or smell. I’m sure if you hid it in my food really well though, I could probably have it.

Where is the best place to go out for dinner on a date?

I would definitely have to say Scannicchio’s, located in South Philadelphia. I have been to other restaurants since then and it has by far, been my favorite experience. Its very friendly and homely atmosphere, coupled with the energy of the people who work their help to create that very authentic Italian feeling. The best part was, of course, the food! I plan on visiting there again sometime soon.

What is the secret to a perfect instafood picture?

Lighting and Color! I think lighting is the most important aspect to consider in any photo. But for an instafood picture, color is just as important. A lot of people eat with their eyes first so It is essential for the colors in the picture to pop. That way, when people are scrolling through their feed, it stands out.

Is it possible to eat food that is healthy and delicious at the same time?

Yes! It is. As a Culinary Arts student, one of my goals is to create recipes that are fun, healthy and delicious all at the same time. Thankfully, we live in a world where people are becoming more health conscious and are engaging in new recipe ideas. However, there is still a large number of people who are skeptical of anything that seems remotely healthy because they associate health with “bad taste”.

Who is your biggest example / which foodie do you follow religiously?

My favorite foodie right now is Deliciously Ella on Instagram (@deliciouslyella). I like her because she merges her interest in food with her personal life and doesn’t mind sharing with her followers.

You have a platform named insatiable foodies, what is the page/website all about and what is the meaning behind the name?

The word Insatiable means “impossible to satisfy.” The whole idea of Insatiable Foodies is to create a space where people’s interest in everything concerning food will never subside. My aim is to create a platform where people from different backgrounds and interests can share their food stories, ideas and food trends. I want it to also be an educational experience as well, where we can talk about serious issues such as lifestyle diseases and how food may play a part of that.
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Facebook: Insatiable Foodies

Instagram: @Insatiablefoodies

 

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