The Caribbean has been at the forefront of a new and exciting trend: cannabis-infused cuisine. This fusion of traditional Caribbean flavors with the versatile ingredient of cannabis is not only a culinary innovation but also a celebration of the region’s diverse cultural influences.

One of the most notable events that showcased this trend was the “Cannabis Culinary Experience” held in Negril, Jamaica, on Saturday, October 12, 2024. This event, which began at 2 PM, brought together some of the most talented chefs in the Caribbean who specialize in cannabis-infused gastronomy.

Negril, with its famous Seven Mile Beach and laid-back atmosphere, provided the perfect setting for this unique culinary experience. The event was hosted at a picturesque venue overlooking the Caribbean Sea, where guests could enjoy the breathtaking views while savoring the innovative dishes.

Cedella Marley, daughter of the legendary Bob Marley, has been a significant figure in promoting cannabis-infused cooking. Her book, “Cooking with Herb: 75 Recipes for the Marley Natural Lifestyle,” co-authored with Raquel Pelzel, has inspired many to explore the culinary potential of cannabis. At the event in Negril, chefs drew inspiration from Marley’s approach, which emphasizes not just the flavor but the overall experience of dining with cannabis-infused dishes.

Marley’s philosophy is simple yet profound: “Imagine enjoying what you like, enjoying your patty or your pepper pot soup, and you’re enjoying it so much that even when you finish, you’re still enjoying it in some other kind of realm.” This philosophy was evident in every dish presented at the event, where each recipe was carefully crafted to enhance the dining experience through the subtle yet impactful inclusion of cannabis.

Cooking with cannabis is not just about adding a new ingredient; it requires a deep understanding of the science involved. The two main chemicals to consider are tetrahydrocannabinol (THC), which is associated with the psychoactive effects, and cannabidiol (CBD), which offers potential medicinal benefits. Different strains of cannabis contain varying levels of these chemicals, and the method of consumption—whether smoked or ingested—significantly affects how they interact with the body.

At the event, chefs emphasized the importance of using cannabis responsibly and understanding its effects. For instance, knowing that ingesting cannabis can result in a slower onset of effects compared to smoking, chefs carefully moderated the dosages in their dishes. This attention to detail ensured that guests could enjoy the culinary experience without any adverse reactions.

One of the standout participants at the event was Toasted Chef, a company known for its artisan cannabis cuisine. Since 2017, Toasted Chef has been providing high-quality, locally sourced cannabis-infused dishes for various events, from weddings to corporate gatherings. Their mission is to “spread the magic of cannabis through elevated cuisine experiences.”

At the Negril event, Toasted Chef’s team, led by Chef Oli Prudent, presented a range of dishes that highlighted the versatility of cannabis in cooking. From sauces and beverages to intricate main courses, each dish was a testament to the creativity and expertise of the chefs. Their Cherry Pepper Trip Sauce, for example, made with roasted cherry peppers, added a sweet and mild flavor to various dishes, showcasing the potential of cannabis-infused condiments.

Another highlight of the event was the introduction of SHOKi cannabis drinks, inspired by Caribbean and West African flavors. Co-founded by Tiffany Yarde, SHOKi offers a unique fusion of flavors such as sorrel (known as sobolo in West Africa) and pineapple ginger, which are reminiscent of traditional Caribbean recipes.

SHOKi’s cannabis drinks are formulated to provide a consistent and enjoyable experience, with dosages carefully calibrated to ensure a pleasant effect. Their single-serve bottles contain 1 mg THC per ounce, while the larger bottles have 2.5 mg THC per ounce, allowing guests to enjoy the drinks without overwhelming effects.

One of the key aspects of the “Cannabis Culinary Experience” was the emphasis on customizable menus. Chefs like Avril Romain and Chef Coralee from CannaChefPros ensured that the dishes catered to various dietary preferences and restrictions, including vegan, vegetarian, gluten-free, and keto options. This inclusivity made the event accessible to a wide range of guests, each of whom could enjoy the cannabis-infused cuisine without compromising their dietary needs.

The “Cannabis Culinary Experience” in Negril, Jamaica, was more than just a culinary event; it was a celebration of innovation, culture, and community. It showcased the Caribbean’s ability to adapt and innovate, blending traditional flavors with modern ingredients to create something truly unique.

As the cannabis culinary scene continues to grow, events like this serve as a beacon for those interested in exploring the intersection of food, culture, and cannabis. Whether you are a food enthusiast, a cannabis connoisseur, or simply someone looking to experience something new, the Caribbean cannabis culinary experience is an adventure worth embarking on.

Photo by Budding

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