Soulyve Reggae Wraps

Keep Your Soul Alive with fast, fresh, tasty, nutritious meals at Soulyve Caribbean Kitchen.

May 17, 2013 | | Back Issues | Best Bites | Departments | Food | FOOD Spring – Summer 2013

The humble roti has never had it so good. Soulyve chef Josh Blake has taken this classic Caribbean fast food staple and transformed it into a piece of Jamaican/Canadian fusion.  JP Perreault of Mono Centre wrote us to say how much he loves the Reggae veggie wrap, a spicy tofu-vegetable curry (chickpeas, potatoes, onions) topped with lettuce, tomatoes, a dollop of cumin yogurt, and wrapped in a soft-on-the-inside, crispy-on-the-outside paratha wrap. The Reggae also comes in a jerk chicken (shown here) and a jerk pork version, this time slathered with onions, cheddar cheese, lettuce, tomatoes, Cajun mayo and a chutney of apples, pineapple and mango. “In a town where it’s hard to find good fresh takeout, this is perfect for a filling lunch on the run,” says JP. If you order yours in-house, it comes with a side of sweet potato fries and house-made hot sauce for a little extra punch. “This is my ‘go to’ place for a fast, fresh, tasty, nutritious meal.” Thanks JP.

Soulyve Reggae Wraps

The Reggae also comes in a jerk chicken (shown here) and a jerk pork version, this time slathered with onions, cheddar cheese, lettuce, tomatoes, Cajun mayo and a chutney of apples, pineapple and mango. Photo by Pete Paterson.

 

Soulyve Caribbean Kitchen · 19 Mill Street · Orangeville · 519-307-5983 · www.soulyve.ca

About the Author More by In The Hills

Related Stories

Rum cake is darker and more dense than its British forebear, and the fruits are puréed to give it a rich, moist texture. Photo by Pete Paterson.

Cooking with Phil Dewar: Rum Cake

Nov 17, 2014 | Cecily Ross | Back Issues

“Just play with the recipe. Have fun,” says Soulyve’s Phil Dewar of his Caribbean rum cake ingredients.

| Cecily Ross |

Related Recipes

fruit in an airtight jar and cover with rum. Photo by Pete Paterson.

Carib-fusion Rum Cake

Nov 17, 2014 | Cecily Ross | Recipes

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise.

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise. Photo by Pete Paterson.

Scotch Bonnet Chocolate Sauce

Nov 17, 2014 | Cecily Ross | Back Issues

We asked Phil to share with us his recipe for Jamaican rum cake and sauces, an extravagant confection that brings a whiff of the Caribbean to that dependable holiday favourite, fruit cake.

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise. Photo by Pete Paterson.

Toasted-Nutmeg Crème Anglaise

Nov 17, 2014 | Cecily Ross | Back Issues

There are many different versions using different spices and fruit. But the one thing they all have in common is lots and lots of rum.

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.