Mamma P’s Jamaican Food | Fishponds Road, Bristol | Restaurant Review

Wayne @NationalDish — Sun, 01 Dec 2019 12:16:16 +0000

The fact that I am even reviewing Mamma P’s, especially as I found it after watching the rugger, full of beer and hungry, means it made an impression.

People always talk about finding hidden gems, unassuming street food type places. Sadly these are a rarity in Britain, apart from those places that make it their business to ‘look’ that way. But I actually found one, on Fishponds Road in Bristol – nowhere near Clifton.

Keep an eye out to spot Mamma Ps sign if you want Jamaican Food in Fishponds, Bristol

It ticks the boxes:

Hidden – Fishponds is not trendy or fashionable and people don’t go out of their way to visit. Fishponds is a place where people live.
Unassuming – no wanky bollocks here, it is what is says it is and does what it says it does; and it does that superbly.
Streetfood – it serves the very heart of what you’d expect Jamaican food to be, it actually has ‘a jerk guy’, he’s the dude that makes the kick ass sauces.

Like I said, I was full of beer after watching the rugger and was heading back to play some post match Snooker and drink more beer. Obvs I needed to eat and obvs I was thinking Kebab, we all were. You don’t have to walk far to find a Kebab shop on Fishponds Road, so I thought don’t go into the first one you see, and then I found it, Mamma P’s Jamaican Food.

Rugby, Beer, Friends, Gambling and Jamaican Food = Heaven

I love spice, I love sweet heat and prefer rice and beans to flatbread (most of the time) ergo, love Caribbean Food (and Floribbean food actually). In there….alone, not caring about peer pressure, I didn’t need my mates, I felt I was about to find something great.

The chain, Turtle Bay is pretty good actually and I love West Indian food but I just knew that Mamma P’s was gonna be different.

Their menu is varied, from sit down to take away, I was doing a take away and went for a Jerk Chicken with Rice and Beans, loaded with hot sauce. It’s insane, the rice and beans were fluffy and not stodgy, the Jerk was zingy and the chicken shredded, perfect. So much so I started throwing drunken compliments at them and demanded a selfie with Mamma P.

We were lining up and they shouted out for the Jerk Guy to join us, that’s what they said, this is the Jerk Guy – I love the Jerk guy. All the staff here are so friendly, it really is a cracker.

I wish I had more photos, I don’t, so go there and take your own – but you gotta go there – say hi to Jerk Guy for me, the Jerk Legend.

Atmosphere
Food
Drink
Staff
Value
Overall
Average

PRICE: £

Website: mamma-ps.co.uk

MENUS: Order online, but not great selection for some reason – take a look here

TELEPHONE: +44 (0) 117 239 6718

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Chilli White Rum Recipe | Chillies in Bacardi for Parties not just Halloween

Wayne @NationalDish — Sat, 03 Nov 2018 11:48:21 +0000

The chillies are in the jar, next just add the sugar and then the White Rum

You need some big old knackers to make this Chilli White Rum, correction, to drink it. I got an invite to a Halloween party and was thinking about what I might take – so a couple weeks out, I thought, it would be cool to take something hot. I had some Birdseye Chillies, Bacardi and for some reason a really cool skull shaped jar – that was all I needed.

Takes no time at all, only a couple of weeks at most, unlike our Plum Gin Recipe that takes 3 months.

As it gets colder, this is handy at any party – Guy Fawkes and bonfire night, fireworks followed by Christmas and then New Year – this is a perfect little take along. Want to warm folk at a party – give em’ a shot of this.

If you’re a bit concerned about too much heat or can’t wait two weeks, either reduce the chilli count to reduce heat or increase the chilli count to speed the process – it’ll infuse, it’s chilli.

Chilli White Rum Cocktail Recipe

This takes no time at all to prep and unlike Sloe Gin - only need a couple of weeks to infuse. Get yourself an old jam jar and sterilise it by immersing it, and the lid, in boiling water straight from three kettle, or boil it in a saucepan of water. Just get rid of any bacteria. I used 8 Birdseye Chillies my first time round, that's crazy - you only need 3.

CourseCocktail, Drinks
CuisineCaribbean

Prep Time10 mins

Passive Time2 weeks

Ingredients

5Birdseye fresh red chilliChop three up and keep two whole. You can use any red chilli, I used Birdseye cause they kick ass
1bottle white rumI used Bacardi, any will do - you won't need to use the whole bottle, just enough for a jam jar
2tbls caster sugar
3whole limesyou need these to serve in a couple of week, no need to buy them now.

Instructions

Chop the Chillies any way you like, discard the stalks.
After you have sterilised your jar add the chopped chillies and the two whole ones.
Then add the sugar.
Pour in Bacardi to just below the top. Put the lid on, shake it and store in a dark cupboard. Shake it every day for the first few days or so to dissolve the sugar.
After a couple of weeks, get a sieve over a jug and put the contents through it - collecting the chillies, put the whole ones to the side, bin the rest. Rinse the jar.
Add the two whole chillies to the rinsed jar. Before you pour the Bacardi from the jug back into the jar, pour yourself a shot and grab a wedge of lime - shoot it, suck on the lime. I promise, you'll feel plenty warm.
If it's just too spicy, chillies can sometimes be unpredictable, remove some of the rum and top it up with some fresh stuff (don't be a wuss though). I'd also say, it's nice to sip or mix - you don't HAVE TO shoot it.
It's ready, take to your party and see who is the toughest. Some people will hate you though, like my mate Keef - I warned him...

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