Meal plans, grocery lists and weekly cooking tips to cook in Vancouver for under $150 a week.

A Tribute to Prince at Kingston 11 Reggae Cafe Recipe and Grocery List February 11 to 16

My first experience of Jamaican food outside of a Superstore patty was at a small restaurant on Lonsdale Avenue in North Vancouver. My recently landed German boyfriend, being the self-proclaimed aficionado of Caribbean food, vowed it was the best Jamaican food in the Lower Mainland. “My friend likes it, and he’s from Guyana, so it’s gotta be good.”

I coyly walked into the restaurant with the trademarked Bob Marley decor and was greeted by an exuberant 5-year-old girl, “Hey, how are you? Wanna watch me colour?”

This was Prince’s daughter. Every time we visited the restaurant, she greeted us with a big smile. Not soon after seeing her, you’d hear Prince, “Hey guys, how’s it goin’? Whatcha havin’ today?”

How to describe Prince. Hmmm… a large man, with a huge smile, tattooed head, and the stereotypical soft demeanor that accompanies any guy who could carry the nickname “Bear.”

And how to describe Prince’s food… He made an oxtail that would convert any wasp into a Jamaican-for-a-day, and a jerk chicken that was notoriously one notch spicier than you could handle. And the curry goat…no words. Needless to say, whenever someone asked for a restaurant recommendation, we always directed them to Kingston 11 Reggae Cafe.

Then, for this year’s Superbowl celebration, we tried to make dinner plans with some friends who shared the love of the welcoming atmosphere Prince’s built and his melting curry goat. “Oh, man. Oh, man.” Our friend started, “Didn’t you hear? Prince passed away.”

I have no words to continue this post. Instead, this week, I’m crushing the garlic, thyme, allspice berries and scotch bonnets in a salute to Prince – owner and chef at Vancouver’s best Jamaican restaurant.

Meal Plan

Monday Jamaican Patties

Tuesday Curry Goat

Wednesday Jerk Chicken

Thursday Stew Chicken

Friday Oxtail Stew

Saturday Vegetable Run-Up 

Grocery List and Where to Shop

Kin’s Farm Market

  • 10 bunches green onions
  • 4 limes
  • 2 packages thyme
  • 2 handfuls green beans
  • 4 packages garlic
  • 5 plum tomatoes
  • 1 bag onions
  • 2 pounds carrots
  • 1 lb potatoes
  • 3 red peppers
  • 2 yellow peppers
  • 2 bunches cilantro
  • 3 oranges
  • 1 monster-sized piece ginger


  • 1 whole chicken


  • 1 small package chicken breasts
  • vegetable shortening (Crisco)

Whole Foods

  • 1 package ground beef
  • 1.5 lbs lamb (in lieu of goat)
  • 5 cans coconut milk
  • 2 cans black-eyed peas
  • 2 cans kidney beans
  • 1 bag basmati rice
  • 10 hot peppers (your choice. I couldn’t find scotch bonnets anywhere this week.)

Oxtail is sold out at the butcher shops nearby, so stay tuned on which substitute I’ll find. I’ve heard beef neck might work, but we’ll see what becomes available.

Tips for the Week

  • Jamaican patties: To save time, make a Jamaican shepard’s pie instead. Roll out the dough to put on top of the ground beef, and cook for 35 minutes. I added black-eyed peas and chopped up some potatoes to add to the pie portion.
  • Curry goat: marinate overnight! There’s no way to do curry goat quickly. Patience, patience, patience.
  • Jerk chicken: Add a teaspoon of adobo to the mix for a deeper spice.
  • Stew chicken: Don’t skip the step of washing the chicken in lime juice. It really makes a difference in flavour.
  • Oxtail stew: No tips. It’s a first time for me, too!
  • Vegetable run up: Substitute potatoes for squash for a different flavour. This is kind of a leftovers dish, so you can substitute to all your heart’s desire.

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This entry was posted on February 13, 2013 by in Uncategorized.
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