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II

OUT OF MANY ONE DISH | MONDAY, JULY 30, 2018

IRISH SODA BREAD

Prep time: 10 minutes | Cook: 45 mins

Ready in: 55mins

INGREDIENTS

3 cups all purpose flour

1

/

2

teaspoon baking soda

2 tablespoons white sugar

1

/

2

cup raisins

1 egg, beaten

1 cup buttermilk

2 tablespoons margarine, melted

METHOD

1. Preheat the oven to 350 degrees F (175 degrees C).

Grease a cast iron skillet.

2. In a medium bowl, mix together the flour, baking

soda and sugar. Toss the raisins with the flour mixture

until coated. Make a well in the center and add the egg,

buttermilk, and melted margarine. Stir until all of the dry

ingredients are absorbed. Turn the dough out onto a

floured surface and knead for a few quick turns just to

even out the dough. Handle the dough as little as possi-

ble. Pat into a flat circle, and place into the prepared pan.

3. Bake the bread for 40 to 45 minutes in the preheated

oven, or until the edges are golden

Source:

www.allrecipes.com

DELICIOUS ZONDO (COW FOOT)

ZIMBABWEAN/JAMAICAN TWIST

Preparation time: 10mins | Cooking time: 45mins

Servings 3-4

INGREDIENTS

1.2 kg/2 lbs mazondo (cow foot) sliced and cleaned

6 pegs garlic crushed

2 stalks scallion

2 sprigs of thyme

1 small scotch bonnet pepper de-seeded

2 Tbsp. meat browning

2 Tbsp. oil

Salt to taste

1 tsp. corn-starch dissolved in 2Tbsp. water

2 tsp. black pepper

8 seeds pimento crushed

5 cups beef stock

1 medium onion finely chopped or sliced

2 large tomatoes chopped

1 tsp tomato paste

1

/

4

tsp curry powder

2 medium potatoes peeled and diced

COOKING TOOLS

Pressure cooker

Wooden spoon

Chopping board

Sharp knife

Colander to drain meat (optional)

METHOD

1. Wash cow foot with vinegar, put to drain then add all

ingredients except the scallion, thyme, scotch bonnet and

potato. Rub the seasonings over meat. Leave to marinate for

2 hours or overnight.

2. Heat pressure cooker and pour in oil, add marinated cow

foot and brown lightly stirring constantly.

3. Add beef stock and fasten pressure cooker lid, pressure

for 15-20 mins. Cool pressure cooker thoroughly before

opening.

4. Add potatoes, scotch bonnet pepper, thyme and scallion

to pot, cover and let simmer for an additional 15-20 minutes.

5. Add the corn-starch mixture and adjust seasonings, if

needed. Lower flames and allow the flavours to simmer to

perfection. Serve over a bed of rice with hearty portions of

love.

Source:

https://www.zimbokitchen.com/

zondo-delicious-zondo-cow-heels/

Mickella Anderson

Features Coordinator

A

S A people, we hail from different

ancestral groups and backgrounds,

making our identity as Jamaicans

a uniquely blended one. This Indepen-

dence, embrace more of what it means to

be truly Jamaican by indulging in a fantas-

tic treat from one of the many cultural

groups of which we are comprised.

The Gleaner

presents ‘Out of Many

One Dish’ – a unique selection of recipes

from some of the different cultures within

the Jamaican sphere, certain to excite

your taste buds. Whether you are trying

something new like a serving of Chinese

dumplings or adding a new spin on a local

favorite like the Zimbabwean Zondo

(cowfoot), there is always a reason to

invite more ‘culture’ in your kitchen!

Grab your forks and travel with us as we

go around the world on a food tour!

Embracing

culture in the

kitchen this

Independence