Those Caribbean Easter Buns

Caribbean bun and cheese is an Easter favorite.

By Minna LaFortune

News Americas, NEW YORK, NY, Fri. Mar. 11, 2016: For Christians in the Caribbean region and the Diaspora, Easter is a holy time. It brings to the end the Lenten season and starts the celebration of the resurrection of Christ after his crucifixion.

It is also a time for friends and family to go to church to worship together and have large meals together! Kite flying is also a great pastime during the Easter season. The foods that are eaten during Easter vary from island to island but there are some items that are common among them.

For example, buns are often eaten throughout the Caribbean region and the Diaspora.

In Jamaica, spiced bun and cheese is extremely popular and a must have in each home both for the family and for the guests that will be visiting from Holy Thursday through Easter Monday. (Easter Monday is a public holiday in all the English speaking Island who were former colonies of Britain).

The spiced buns are made in Jamaica for the Easter season are mostly commercially made but there are they some homemade types such as hot crust buns and  spice buns made with Guinness  stout.

These commercial made buns are large spicy sweet yeast buns that are heavy and thick and laden with a mixture of mixed fruits (raisins, cherries and citrus rinds.) They are very delicious and are highly sought after during Easter both in Jamaica and in the Jamaican Diaspora.

The Jamaican spiced buns are delicious and are usually eaten with locally made Chedder cheese sold in a can. The white Cheddar cheese from New Zeland is also a favorite.

The eating of Spiced bun at Easter is derived from the influence of the British in the region when the islands were colonies. It was during that period such baked goods were introduced into Caribbean Cuisine.

In addition to spiced buns, plain fried Fish (sprats) and Escoveitched fish with hard dough bread are also essential. The buns and the fish are to satisfy the meatless meals that are eaten during lent throughout Easter.

As I am writing this article, my memory recalls eating fried sprat fish with buttered hard-dough bread on Good Friday with bun and cheese for dinner during my childhood. We would also drink a cup or two of Hot powdered cocoa tea or hot Milo drink.

During Easter, while I enjoy the various types of bun and cheese offerings, my favorite bun my favorite spice bun to make at Easter and serve to my family and friends is the Jamaican spiced bun, made with Guinness stout. I like making this type of spice bun because it is easy and quick to make and very delicious.

The following is my recipe for Jamaican Spiced Bun With  Guinness Stout.

Ingredients:

1 bottle Guinness Stout (12 oz.)

1 egg

1 3/4 c. dark brown sugar (or 1 1/2 c. for lite recipe)

1 tbsp. honey

2 1/2 tbsp. melted butter

1 1/2 c. raisins and currants, mixed

1/2 c. mixed peel

3 1/2 c. flour

3 tsp. baking powder

1 1/2 tsp. nutmeg/cinnamon mixed

1/2 tsp. salt

BUN GLAZE:

2 tbsp. dark brown sugar

1 tbsp. honey

METHOD

Combine stout, egg, sugar, honey, melted butter, raisins/currants and mixed peel.

Add the rest of the ingredients, making sure that flour is added gradually.

Mix well with a wooden spoon. Consistency will be soft and sticky.

Bake in a greased/floured loaf pan for 1 hour at 350 F.

Eat when cold with cheese!

Bon Appetite!

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/