Although fusion cuisine is trendy now it isn’t a new concept. Culinary traditions from across the globe have been blending to foster innovation in the kitchen for decades. I have known about fusion cuisine before I even knew what ‘fusion cuisine’ was. I was born in England, grew up in Jamaica and therefore various flavours and techniques naturally found themselves blending as they made their way to my plate. Earlier this week, I was craving ‘beans on toast’ but I haven’t been eating any processed carbs (i.e. bread, rice, pasta) so I couldn’t make toast. Like most masterpieces, my fusion dish was born without a plan for greatness.
My Dad always made his beans using his Jamaican influence. It was never simply a can of baked beans warmed up and poured on top of toast. He always added herbs, spices and mushrooms that transformed beans into something delicious. I don’t know any other way to cook beans so I stuck to my roots and made my beans this way. Instead of toast, I made a substitute using yellow yam. I am not usually a fan of boiled yellow yam that feels dense down my throat as I swallow, but slicing the yam thin and making “yam-chips” added texture and a sweet flavour to this dish that balanced the spice.
Just when I thought I had reached my maximum fusion abilities for this quick dish, a friend saw me making ackee and saltfish and said I should see what happens when I put saltfish (salted cod, also called baccala) in the beans. Hence, I am now able to share with you the ultimate fusion breakfast/brunch dish, taking a British classic to the next level with Jamaican spices topped with a velvety poached egg. In twenty minutes, you can share my experience too at any time of the day.
Live, Love, Eat!
- 8oz Heinz Baked Beans
- onion, diced (less than 1/4 cup)
- 2 garlic cloves, diced
- 2 sprigs of thyme
- 1/2 cup of saltfish (soaked overnight and boiled for 10 minutes)
- 2 mushrooms, diced
- 1 scotch bonnet pepper, chopped finely
- 1/2 tablespoon olive oil
- 4 slices of yellow yam, peeled (about 1/4 inch thick)
- 1/2 tablespoon olive oil
- 2 eggs
- 1 tablespoon white vinegar
- Heat oil in a small saucepan over medium heat.
- Add onions and garlic, cook for approx. 2 minutes until they are translucent and fragrant.
- Add saltfish for another two minutes before adding mushrooms, thyme and pepper for another two minutes.
- Add baked beans and mix thoroughly. Bring to boil and then simmer until ready to serve.
- Salt and pepper to taste.
- Add slices of yam to boiling water for about 3 minutes, test with a fork to make sure it is cooked through.
- Add yam to a frying pan with oil heated over medium heat and fry on each side – about 2 minutes on each side – until crispy.
- Boil water in a saucepan then reduce heat to a simmer (bubbles should still be present)
- Add vinegar to the water and stir
- Add egg to the water using a ladle and cook for about 4 minutes before removing from the water and plating.
- Sprinkle with salt and pepper.
- When I make this dish I start by boiling the yam, then begin the beans followed by frying the yam chips while poaching the eggs. Your timing will be perfect and your tummy will be happy.