Page 89

2015-6

89 when Valerie and Ulysses Lingo’s daughter, Yolanda Blount, asked her parents to invest in a Jamaican-themed restaurant in Wilmington, Lingo quit her corporate job in The Restaurant: jamaica’s comfort zone 417 S. College Road, University Landing The Bird: CURRIED THIGHS AND WINGS Philadelphia and the couple headed south. After vacationing to the island for years, the family that founded Jamaican’s Comfort Zone has perfected authentic Caribbean cuisine with a Southern flair. “When we sat down and first wrote the menu, what brought the curry fried chicken, and anything fried, to the menu was incorporating a touch of the Southern-type style eating but combining the cultures of the Caribbean and the South together,” Lingo says. Traditional fried chicken batter is prepared with a mild curry powder blend. After the bird is fried in vegetable oil, it is then simmered in gravy. “You know, in the South, it’s all about the gravy,” Lingo says. Steamed white rice is a popular side. “People usually take that gravy and slide it on top of their rice,” she says. Lingo recommends a salad for a balanced meal or callaloo — a Jamaican green similar to spinach. “We mix it with red, yellow and green peppers and sauté it,” she explains. “We also have delicious fried okra — it’s done in the same batter.” www.wrightsvillebeachmagazine.com WBM


2015-6
To see the actual publication please follow the link above