His crazy Caribbean style definitely shines through his music selection, his energy, and his food. DJ Nasty Naz’s professional career in the music industry as a tour chef, tour hype man and a tour DJ has allowed him to work with artists like the Black Eyed Peas, The Game, Akon, Wyclef, Danny Fernandes and Sean Paul to name a few. This attitude of continuously being on the grind has pitched this Trinidadian-born entrepreneur into a class of his own, with not only being a top DJ in the East Coast, but to having an award-winning restaurant in Fredericton, ‘Caribbean Flavas.’
His skills in the kitchen have allowed him to cater for a number of groups, including Akon, Sean Kingston, Girlicious, Hedley, The Trews, and even rock and roll legend Leonard Cohen. DJ Nasty Naz Flava of the Week will be a weekly column where Naz takes readers inside his world of cooking, performing and rubbing elbows with the stars. For more information on DJ Nasty Naz, visit http://www.djnastynaz.com, Join the ‘fan page’ http://www.facebook.com/djnastynaz Follow him on Twitter http://www.twitter.com/djnastynaz. Or, to taste d’island life, visit Caribbean Flavas on 123 York St. Fredericton.
Somebody call N-A”Z… he’s got them shawtys fire burning in tha kitchen… whoaaa… Haha, how about I just stick to the cooking and leave the singing to the professionals, a customer told me this week. So much for me putting on dinner and a show.
Oh well, the reason I was singing that song is because I am on tour AGAIN with Jamaican reggae/pop sensation Sean Kingston (‘Fire Burning’), and triple platinum R & B singers Danny Fernandes (‘Private Dancer’) and Karl Wolf (‘Africa’).
This is the second time on tour with these acts, and so far every venue has been sold out. So with that whole island vibe, I decided to do up a Jamaican dish, in light of ma boi Sean Kingston.
Ingredients for the Salt fish Fritter
– 1lb of soaked, washed and stripped cod
– 2 chopped garlic cloves
– 1 red bell pepper, sliced.
– 1 tspn of paprika
– 1 red onion chopped sliced
– ½ cup of all purpose flour
– 2 habanero chili peppers
– 2 large tomatoes
1. Wash and dry the salt fish.
2. Use your hands and shred the salt fish finely and set aside in a mixing bowl.
3. Cut the onions, garlic, habanero pepper and tomatoes in to fine pieces.
4. Combine the onions, garlic, pepper and tomatoes.
5. Cook this seasoning thoroughly in a frying pan (skillet) using a small amount of oil.
6. Add flour and water to the salt fish and make a thin batter. Stir this batter till it is smooth.
7. Combine the fried seasoning and paprika with this batter. Mix batter.
8. Dip a large spoon in oil and ‘spoon scoop’ thin batter into frying pan.
9. Deep fry in a frying pan till brown and crisp on both sides.
10. Drain on paper towel and serve, with a side of your favourite chutney.
I decided to put my little recipe into a ‘song.’ Now remember to sing it to the tune of Sean Kingston’s ‘Fire Burning.’ I’m not saying I’m gonna win any Grammies here people, but you can certainly try… ha.
Can you say REMIXXXXXXX …
Shawty got that super