17th South Magazine

Top Menu

  • Home
  • About US
    • Our Mission
    • Meet The Team
  • All Articles
  • Contact Us
  • Past Issues
  • Pick Up A Copy
  • Read The Current Issue Online

Main Menu

  • Home
  • Latest
  • Culture
  • Indulge
  • Happening
  • Living
  • Cover Story
  • Home
  • About US
    • Our Mission
    • Meet The Team
  • All Articles
  • Contact Us
  • Past Issues
  • Pick Up A Copy
  • Read The Current Issue Online

logo

Header Banner

17th South Magazine

  • Home
  • Latest
    • Artistic Acquisition

      February 21, 2019
      0
    • WESTSIDE WARES

      February 21, 2019
      0
    • PCM Premieres

      February 21, 2019
      0
    • Burning Up

      February 21, 2019
      0
    • Edge of Tomorrow

      January 10, 2019
      0
    • The High Gets Higher

      January 10, 2019
      0
    • COMEBACK KID

      January 10, 2019
      0
    • DYNAMIC DESIGN

      November 1, 2018
      0
    • European Experience

      November 1, 2018
      0
  • Culture
    • The Voice of Atlanta Radio

      February 21, 2019
      0
    • Put a Sock on It

      February 21, 2019
      0
    • Happy to Be Here

      January 10, 2019
      0
    • Coming Up Roses

      January 10, 2019
      0
    • Going Green

      November 1, 2018
      0
    • Stompin’ on the Westside

      November 1, 2018
      0
    • PAINTING THE TOWN

      September 27, 2018
      0
    • EAT WITH YOUR EARS FIRST

      September 27, 2018
      0
    • Atlanta-based designer Megan Huntz

      Fashion, Forward

      August 23, 2018
      0
  • Indulge
    • A Modern Classic Menu

      February 21, 2019
      0
    • Drinks on Demand

      February 21, 2019
      0
    • Family Affairs

      February 21, 2019
      0
    • Food News - March / April 2019

      February 21, 2019
      0
    • A SEASONAL BITE

      February 21, 2019
      0
    • Happening Hood Hangout

      January 10, 2019
      0
    • How Sweet It Is!

      January 10, 2019
      0
    • Cozy Up, Drink Up

      January 10, 2019
      0
    • Food News - JANUARY / FEBRUARY 2019

      January 10, 2019
      0
  • Happening
    • ATLANTA ST. PATRICK’S DAY PARADE

      February 21, 2019
      0
    • THE GREAT RACE

      February 21, 2019
      0
    • FASHION FORWARD

      January 10, 2019
      0
    • LE JARDIN FRANÇAIS WINTER FLORAL DESIGN CLASS

      January 10, 2019
      0
    • 2019 ATLANTA BIENNIAL

      January 10, 2019
      0
    • VIRGINIA-HIGHLAND TOUR OF HOMES

      November 1, 2018
      0
    • YOUR BEST LIFE

      November 1, 2018
      0
    • MOSCOW BALLET’S GREAT RUSSIAN NUTCRACKER - DOVE OF PEACE TOUR!

      November 1, 2018
      0
    • BOO AT THE ZOO

      September 27, 2018
      0
  • Living
    • Minnesota's Shopping Mecca

      February 21, 2019
      0
    • Treasured Acquisition

      February 21, 2019
      0
    • Preserving the Past

      February 21, 2019
      0
    • Cajun Country Culinary

      February 21, 2019
      0
    • Spring Forward

      February 21, 2019
      0
    • West Highlands Retreat

      January 10, 2019
      0
    • Highly Addictive Beauty

      January 10, 2019
      0
    • A Dose of the Ocean

      January 10, 2019
      0
    • A Gangbuster Alabama Getaway

      January 10, 2019
      0
  • Cover Story
    • BOOZY BLASTOFFS

      February 21, 2019
      0
    • BRUNCH BUCKET LIST

      February 21, 2019
      0
    • GET CRACKING

      February 21, 2019
      0
    • CREAM OF THE CROP

      February 21, 2019
      0
    • GLOBAL BEGINNINGS

      February 21, 2019
      0
    • LAST THINGS FIRST

      February 21, 2019
      0
    • RISE & SHINE …

      February 21, 2019
      0
    • Matt Gryder and Matthew Fishman

      January 10, 2019
      0
    • Antonio Brown

      January 10, 2019
      0
  • BOOZY BLASTOFFS

  • BRUNCH BUCKET LIST

  • CREAM OF THE CROP

  • GET CRACKING

  • GLOBAL BEGINNINGS

  • LAST THINGS FIRST

  • RISE & SHINE …

IndulgeMARCH / APRIL 2018Review
Home›Indulge›ISLAND FLAVOR

ISLAND FLAVOR

By 17thSouth
February 22, 2018
3492
0
Share:

Authentic Jamaican fare is served fast to eat on-site or carry out in Little Five Points

Food is just one tempting reason to visit Jamaica. The Caribbean’s third-largest island also boasts offshore reefs, underground caves, mountains, waterfalls, beaches, brightly hued flora and fauna, a famously laid-back vibe, reggae and many more compelling invitations.

Curried chickpea wrap

The food, though, is reason enough. It’s hauntingly delicious: I still dream about a steaming bowl of spicy pumpkin soup I devoured on the island years ago.

To satisfy cravings for Jamaican flavors between flights out of Atlanta, head to Nyamminz & Jamminz Jamaican Restaurant in Little Five Points for authentic, quality tastes.

Finding Nyamminz & Jamminz can be a challenge. The restaurant, which opened November 2015, is at the end of a hallway inside 1083 Euclid Ave. N.E., and several businesses have signs out front. Parking on Euclid Avenue can be tricky, though a weekday afternoon offers more options than a Saturday evening. Persevere and overcome any hassles, though; one bite is all you need to be convinced it’s worth the effort.

Beef patties. Other patty options include veggie, chicken or spinach.

The small restaurant is owned and operated by two sisters, Sandy and Whitney Walker. The dining area offers limited seating, just a small counter with stools and a few tables. The white walls wear bright green and yellow stripes plus a few near-neon paintings, including one of iconic Jamaican singer-songwriter Bob Marley. A refrigerated case holds Caribbean sodas and juices. The menu hangs behind the order counter, where the smiling cashier/ chef/co-owner stands ready to answer questions, slide credit cards through a Square and pack generous servings of your selections into Styrofoam containers.

Jamaican cuisine has ª number of influences, with Amerindian, Spanish and African cooking traditions topping the list. One-pot stews, barbecue and complex seasonings are common themes. Modern approaches to traditional recipes include an increased emphasis on local, seasonal fare and incorporating healthy cooking techniques.

Curry goat, rice and peas, and mixed veggies— the works

Jerk chicken, the island’s most famous dish, is generally considered a national treasure and thus a closely guarded secret. In all the years I’ve been asking Jamaican chefs what’s in jerk, I’ve only been able to find out that key ingredients include scallions, scotch bonnet peppers, thyme, onion, garlic, ginger and “seasoning mix”—but I haven’t yet persuaded anyone to disclose the details of what goes into that mix. The chefs at Nyamminz & Jamminz are equally evasive. “Pimento,” is all Sandy would say.

But the jerk chicken here matches my memories of island fare. It’s fall-off-the-bone tender, juicy and spiced to tingle taste buds without stepping over the line into the burn zone. No surprise, it’s the restaurant’s most popular dish, and its quality is to the next. A large order includes four pieces of chicken plus three sides: festivals (or fries); rice and peas, or white rice; and cabbage or mixed vegetables. Even if you dislike chicken, you can order jerk: Nyamminz & Jamminz also offers jerk pork, tofu, fish and shrimp.

Jerk chicken—Jamaica’s signature dish

Jamaicans commonly serve curried goat to house guests because it’s oh so good. Goat meat tastes similar to lamb; curry is a fabulous way to prepare it because spicy flavors mitigate gamey ones. Bite carefully—chunks of bones lurk in the dish, but your fork can usually tap them out to avoid surprises. Nyamminz & Jamminz’s curry packs spicy heat that creeps toward blazing hot. If goat sounds too adventurous for your palate, try the curried chickpeas, either piled high on a plate or tucked into a soft wrap.

While dishes of jerk, brown stew chicken and oxtail stand hot and ready to scoop from warm pots, fresh fish can take extra time to prepare. In that case, order a side to snack on while you wait. Patties are flaky, golden yellow fried pastries filled with spiced beef, chicken, veggies or spinach. Festivals are fried cornmeal dough that’s crispy-crunchy on the outside yet soft-gooey on the inside, offering a sweet contrast to spicy entrées. Sandy says, “They’re like hushpuppies, but better.” Thirsty? Sorrel and ginger juice is refreshingly tangy.

Festivals, which co-owner Sandy Walker compares to hush puppies

I ordered callaloo and saltfish (dried and consistent from one visit salted cod) because it’s the only dish on the menu that contains callaloo, a leafy green sweeter than collards that I adore; the green is not available as a side. The fact that the saltfish overpowers the vegetable didn’t stop my husband and me from devouring every bite.

I’d planned to order kingfish with escoveitch, a tangy sauce made from onion, spices, vinegar and scotch bonnet peppers. But to avoid a half-hour wait, I got the brown stew chicken instead. Saucier and darker than jerk but equally spicy, it’s a new favorite. If you wait for an order or opt to eat on site, odds are dozens of other customers will come and take orders to go during that time. A steady flow of hungry folk drops by even at hours I’d have expected to find the place empty.

Whatever you order, generous portions are heaped into containers. Leftovers reheat well and taste like a trip to Jamaica— without airports or parking considerations.

In the Kitchen

CO-CHEF/CO-OWNER SANDY WALKER

What’s your favorite ingredient to cook with? Natural herbs and spices. We use a lot of thyme and pimento.

What’s your personal favorite dish on the menu? Curry goat. Jamaican cuisine is best known for jerk. Curry is kind of Indian, but Jamaicans adopted it a long time ago. Goat and chicken curry are the best known.

Is it a challenge to find authentic ingredients? No. We get most of our ingredients from H Mart, DeKalb Farmers Market and Restaurant Depot.

What brought you to the kitchen? I earned an associate degree in food and beverage management in my early teens. I’ve always loved being in the kitchen. I learned cooking at an early age from my mom.

NYAMMINZ & JAMMINZ
JAMAICAN RESTAURANT

1083 Euclid Ave. N.E., 30307
404.730.3444
nyamminzandjamminzja.com

Recommended: Beef patty ($2), jerk chicken ($10 small, $13.50 large), curry goat ($11.50 small, $15 large), brown stew chicken ($9.50 small, $13 large).

Bottom Line: Nyamminz & Jamminz serves quality, authentic Jamaican fare in generous portions at value prices. The space is very casual with limited seating; most guests take orders to-go.

STORY: Hope S. Philbrick
PHOTOS: Erik Meadows

TagsAuthentic Jamaican fareAuthentic Jamaican Food Atlantacallaloo and saltfishCurry goatDeKalb Farmers MarketFestivalsH MartJamaicans Atlantakingfish with escoveitchLittle Five PointsNyamminz & JamminzNyamminz & Jamminz Jamaican RestaurantNyamminz & Jamminz ReviewPHOTOS: Erik MeadowsRestaurant DepotSTORY: Hope S. Philbrick
Previous Article

CULTIVATED CHIC

Next Article

Cracking The Case

0
Shares
  • 0
  • +
  • 0
  • 0
  • 0
  • 0

Related articles More from author

  • CAFE CULTURECover StoryMARCH / APRIL 2018

    BUZZ AROUND TOWN

    February 22, 2018
    By 17thSouth
  • Uncategorized

    PLANT-BASED PERFECTION

    September 27, 2018
    By 17thSouth
  • IndulgeReviewSeptember 2017

    A Helping Of History

    August 24, 2017
    By 17thSouth
  • IndulgeNOVEMBER / DECEMBER 2017Review

    POETIC PAIRINGS

    November 2, 2017
    By 17thSouth
  • IndulgeOctober 2017Review

    ESCAPE TO ITALY

    September 28, 2017
    By 17thSouth
  • Octavian Stan and Daniela Staiculescu
    CAFE CULTURECapturedMARCH / APRIL 2018

    YOU’VE BEEN SERVED

    February 22, 2018
    By 17thSouth

Leave a reply Cancel reply

You may also be interested in...

  • Fresh BitesIndulgeJuly 2017

    Food News – July 2017

  • CreatorsCulture

    METAL AS MEDIUM

  • Culture

    Sketch Artist

Visit Our Sister Publication

Subscribe to our Newsletter

Sign up to receive email updates and to hear what's going on with our magazine!

Follow us

Instagram @17thSouth

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

Find us on Facebook

logo

17th South:
In the heart of Atlanta,17th South magazine reaches active, exploration-minded residents ages 24-65 who want to experience the best the area has to offer, through stories and features on individuals and businesses they can relate to in their direct communities. We feature of-the-moment and hidden gem restaurants, beautiful private homes, philanthropy, arts and cultural offerings, and the trendsetters and tastemakers who are making it happen!
Valuestream Media Group
simply-buckhead-magazine
17th-south-magazine

Contact Us

  • P.O. Box 11633, Atlanta, GA 30355
  • 404.538.9895
  • advertising@17thsouth.com

Find us on Facebook

Follow us

17th South Instagram

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

  • Home
  • About Us
  • Contact Us
  • Pick Up A Copy
© Copyright 17th South. All rights reserved.