A true International Voice as authentic as they come, I was raised in England (Midlands to be exact!) by a pair of Jamaican parents. With strict do’s and don’ts and a little Jamaican “brought-upsy” I traveled to the US in my teens and found myself living in Chicago, San Francisco, Berkeley and Los Angeles with a stint in London somewhere in the middle of that!

I have spent my life moving between people, bringing them together and helping people from different backgrounds communicate and understand each other. This is what makes me stand out from the crowd, my versatility and acting.

It’s been my life to shift to what is needed, like a chameleon I blend in with my husband’s family in the Southern Midwest (Indiana!), and float from city to city in the States and the UK studying dialect and nuance of regional vernacular.

people and vehicles on bridge
Photo by Naveen Annam on Pexels.com


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Contact me directly to discuss your project @NicolaFDelgado or info@NicolaDelgado.com

Wild Rose Press:

Next Chapter Audio:

Dawn Brower / Romances

Independent Authors

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Currently, I have Short Stories and Romance Novels available:

Well as you well know, my family is Jamaican and there is nothing like a sit-down, a little ginger cake and a cup of tea, to bring my world into harmony. (How colonial British can you get!?)

So I made this cake for my family this Christmas and it was a hit. I think I will be making another soon, and freezing a couple for quick afternoon treats. Nothing like it when it’s raining and all you want is a little Jamaican heat and sunshine!

Jamaican Ginger Cake Recipe:


(This all American measurements…)

2 cups plain flour

1 tsp ground ginger

1″ stem ginger

1½ tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp of ground cloves

1/8 tsp of ground allspice

3/4 tsp bicarbonate of soda

5 tbsp milk

1/2 cup & 1 tbsp butter (Best with butter, but you can also use coconut oil)

1/3 cup & 1 tbsp black treacle

1/3 cup & 1 tbsp golden syrup

1/4 loosely packed cup dark soft brown sugar (or muscavado sugar or coconut sugar)

1/2 cup water

2 eggs, lightly beaten


Preheat the oven to 325°F

Grease a large loaf tin with butter or hard margarine. Line the tin (both the bottom and sides) with baking parchment. Butter parchment also.

In a large bowl sift together the flour, ground ginger, ground cinnamon, ground allspice, ground cloves and ground nutmeg.

In a small bowl mix together the bicarbonate of soda and the milk.

Chop the stem ginger – I use an immersion blender attachment, but this can be done by hand.

In a medium saucepan, melt and mix together the butter, black treacle, golden syrup, sugar, chopped stem ginger and water. Do not let the mixture boil. allow to cool for a few minutes.

Using the paddle attachment in your mixer set to low speed (or a wooden spoon by hand) add the melted syrup mix to the flour and spices and stir in well.

Mix in the eggs a little at a time until combined.

Please note all these stages look a bit dodgy, but keep to the recipe and all will be fine.

Then add the milk & bicarb mix, and stir this in as well.

Pour the mixture into the tin.

Bake in the center rack for about 1 hr 15 mins – 1 hr 45 mins. Test with a toothpick for a light crumb bake.


Cool the cake in the tin for a few minutes, then remove and cool on a wire rack.

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Hard to find ingredients:

Muscavado sugar: Amazon

Golden Syrup: World Market or British Corner Shop

Stem Ginger (or make your own!): British Corner Shop


So by popular demand I am adding the recipe for my “Brazilian soup




The full story is on insta, see the link below!

I am not completely sure it is actually a Brazilian thing, but it was told to me by a Brazilian restauranteur in San Francisco, and I LOVE it. I make it a couple times a month, and I am always sure to jar it or freeze it for later use.

Enjoy! Stay warm!



2 Links of Italian sausage (hot or mild or combo)

2 cups of cooked black beans (drained if using canned)

1tsp chopped basil (frozen one from the store is great too!)

2-4 cloves (to taste) of garlic – crushed

1 medium onion – chopped

6 cups (aprox. 2 boxes of pre-made) chicken broth or chicken bone broth

bay leaf

4 cups  kale – chopped

1 tablespoon Olive Oil

salt to taste.


Chop onion, crush garlic and chop basil. Remove sausage from casings.

Heat Large pot add oil. (cast iron is best, but any soup pan will work – even an Instapot set to Sauté)

Sauté onions, garlic and basil over medium heat until tender and fragrant. Remove from pan.

Return pan to heat, add sausage and sauté until just cooked through.

Add the onions, garlic, basil, and chicken broth, bring to a boil.

Lower to a simmer and add the bay leaf and black beans.

Simmer on low for 30 minutes. Taste, add salt as needed.

Add chopped kale, cook until kale is wilted.

Serve with a hunk of bread on the side.