For decent Caribbean flavour, authenticity can be tricky to accomplish in London. Is it down to the lack of Ackee or Cassava growing in our countryside – not your usual bit o’ produce found at Borough Market – or the intermittent bursts of sunshine we procure for a mere month or so of the year uninspiring our chefs? Whatever the weather, Rudie’s break through the limitations and provide sweet, Jamaican grub. Plus Rum, lots of Rum. It was time to test the jammin’ delectables…
Located on Stoke Newington Road and formerly a Turkish restaurant, the staff brighten up the corner residence with accommodating, friendly personalities. We listened attentively to our waiters recommendation, lavishing us with options that spark fireworks. As reggae and dancehall beats set the mood we were also introduced to Rudie’s manager who knew a thing or two. Italian born and working as a travel guide in Jamaica for many years, his knowledge of the Caribbean cuisine was ace, teaching us the poisonous tendencies of the ackee as we supped a Rum punch and deliberated the menu.
Thankfully the speed in service is not as relaxed as traditional Jamaican culture and the ‘plate to table’ action was prompt. To kick start and throwing ourselves in the deep end we ordered the ‘Saltfish Fritters’ – popcorn style pieces dunked in scotch bonnet sauce – if you’re a spice reveller these are for you! Safe to say, I washed it down with another Rum… We progressed with ‘Jerk Calamari’ with a Lime and Coriander dip to put the fire out, and an accompanying dose of ‘Ackee and Saltfish bakes’ to share, when in Rome!
It’s as much about the drinks as it is the food; teaming with Appleton Estate Jamaica rums who’ve been distilling the good stuff for over 300 years, Rudie’s have mastered the cocktail from classics like the ‘Dark & Stormy’ to Rudie original ‘Cool Runnings’ – a sweet coconut concoction and my personal favourite.
We chose a main on recommendation – The ‘YaMan! Jerk platter’. Chicken, albeit a little dry, juicy pulled pork and sliced lamb paired well with varying dips – banana pepper being our fave, red cabbage slaw and a mango salad as fresh as though plucked from the tree it grew upon. A side of the ‘Curry Goat’ to share was tender and flavoursome and desert followed swiftly, a ‘Banana Brulee’ – a crisp top and a soft baked bottom. All full of flavour, spice and all things nice.
At the end of the night, our only regret was not ordering the ‘Swordfish Steak’! A message to you Rudie, keep ja-makin’ that sweet, sweet food…
