Foodie News... Foodie News... Foodie News... Foodie News... Foodie News... IT’S A FIRST: Sweet Potato Pasta Hits The Market!
quite another to be in the game as a food innovator/manufacturer. The conversations are different at this level.
Additional challenges included securing and funding the supply chain partnership; negotiating production and packaging; convincing the retail stores to take a chance on this new product and of course, sourcing the requisite human and financial capital. Thankfully, through the JBDC Incubator Programme he was able to find workable solutions, though there were still major setbacks along the way. For instance, his first commitment for funding fell through and caused the delay of the product coming to market.
The intended launch date was meant to be August 2019, but with the absence of those funds, it simply was not possible. It would take another six months before another opportunity for funding presented itself, but unfortunately, that too did not materialise.
His breakthrough came in March 2020. Right before the novel coronavirus hit Jamaica! Fast-forward to September 2020 and Nella’s Sweet Potato Tendaronis is now a reality. His choice of sweet potato was the result of market research. “l was [as previously stated] already selling and distributing gluten-free flours for another local brand and found consumers were stumped [as to] how to use them. Plus, I was doing the rounds one day at Select Grocers Manor Park and saw the chairman, Derrick Cottrell, in the aisles. Cottrell is an entrepreneur that I have long admired... On a whim, I approached him and proceeded to inform him of the products I sold,”he shared
with
Thursday
It wasn’t until Williams mentioned his plans to make pastas that he truly got Cottrell’s attention. He said “If you
environment or facility, and at this stage now there are no such dedicated manufacturing facilities in Jamaica, unless they were retrofitted or expanded to do so. He is exploring this possibility for himself in the near future. It’s something that hits close to home.
“I started to learn about the benefits of a gluten-free or reduced-gluten diet lifestyle and how it may be useful in treating and sometimes curing health and skin issues such as eczema. My son suffers with eczema and is limited to food options that will not trigger his condition... I was always at odds about finding foods that were not boring or bland for him to enjoy while living with this condition. Here started my curiosity about what if we could rethink food and recreate some of our favourite foods and meals into a healthier version.”
Fun Fact: Nella is a combination of Onel and the daughter he wanted to have. His daughter would have been called Nella, a play on his name Onel. He got a son instead! Not wanting to ‘waste’ the name, he used it for the product instead.
The product’s target customers are female family homemakers
25 - 65 who are conscious about healthier, local-based food options for their family, as well as healthconscious individuals who are aware of the benefits of a plant rich-based dietary lifestyle.
Nella’s Sweet Potato
Tendaronis are available at Loshusan Barbican, Progressive Grocers, Hi-lo, Shopper’s Fair, Megamart, Lee’s Food Fair. More details on additional stores can be found on Nella’s website (www.nellastendaronis.com) and IG page (@nellasfoodsja) or oneltwilliams@gmail.com
Williams has a few suggestions on how to improve food manufacturing for small businesses. “A wider network of research and development incubators dedicated to assisting in creating value-added food options is required... The Government has to come to the realisation that the business of food and agriculture is no longer restricted or based on a ‘from ground to table’ model but one that has evolved, which is inclusive of using data and technology to predict demand and use of products.
The Government also has to be open to suggestions on how to move quicker to respond to demands from the world for our products. This is inclusive of providing industry-wide support from an admin level for areas of international certification and export. As it operates now it is not cohesive but more preferential and that is not a good thing for growing an important industry.”
Much food for thought!
Deep Fried Bonnet Sauce Scotch Rosemary
Rosemary Citrus with Stuffing
Turkey Pecan
Apple
___________ Twice-pressedpotatoeswith Cheese Cream and Chive Carrots Cranberry Carmelised Yard-stylecornbreadcasserole Garlic
Honey
___________
Pumpkin Cream
Rum
El
Dorado
Pie
Serves: 6-8 persons
Brine time: 24-36 hours Dry time: 2 hours
Fry time: 35-40 minutes (3 mins per lb)
Total time: 3 days, 3 hours
Ingredients:
Brine
1.5 lb salt
1 lb granulated sugar 1/4 lb pimento
1/4 lb cloves
3 gal water
5 heads garlic
2 ea whole orange
Main
12 lb whole turkey 4 oz cranberries
3 oz Scotch bonnet 1/2 lb melted butter 2 oz rosemary
2 g parsley
4 gal vegetable oil
Method:
Remove excess fat. Wash turkey in a large bowl or pot large enough for it to be submerged.
Combine all the ingredients for the brine. Mix well, until all the salt and sugar grains dissolve.
Submerge the turkey in the brine and let it sit for two hours then refrigerate for 24 to 36 hours. Remove turkey from the brine and lightly rinse under running water, then pat dry with paper towel. Let it air dry for 2 hours. (It’s very important to eliminate as much liquid as possible)... fan dry if necessary.
Heat oil to 320°F.
Very slowly submerge the turkey in the hot oil, allowing the temperature of the turkey to align with the temperature of the oil. This is critical as if this is it done slowly the turkey may explode.
Once the turkey is fully submerged, allow it to fry for 34 minutes at a maintained temperature.
Once the turkey is fully cooked, remove and let it rest for 10 minutes. Brush with rosemary, Scotch bonnet and melted butter, then serve. Garnish with parsley, rosemary and cranberries.
Serves: 8-10 persons Cooking time: 45 minutes
Ingredients:
3/4 lb sweet corn
1/4 lb cornmeal
1/4 cup cake flour 3 eggs
1/2 cup sugar
1/2 cup heavy cream 1/4 cup melted butter Pinch of salt
1/2 lb cheddar cheese, shredded
500g crushed crackers 25g nutmeg
1 cup water
1 tbsp paprika
Method:
In a bowl, mix together eggs, sweet corn, flour, cornmeal, sugar, cream, melted butter, salt, nutmeg and water with a wooden spoon.
Pour mixture in baking container and let sit for 10 minutes.
Preheat oven to 320°F. Sprinkle crushed crackers evenly on top.
Add shredded cheese until fully covered, then sprinkle paprika as garnish.
Put in oven and bake for 30 minutes.