Celebrating Jamaica's Best

THE WEEKLY GLEANER | JULY 30 - AUGUST 5, 2020 | www.jamaica-gleaner.com | I Pepper Pot Soup INGREDIENTS: ■ 8ozs corned pork ■ 8ozs fresh beef ■ 2qrts litre cold water ■ 8ozs Indian kale ■ 8ozs callaloo ■ 6ozs okra ■ 8ozs coco ■ 8ozs white soft yam ■ 2 stalks scallion ■ 1 sprig thyme ■ 6 pimento grains ■ 1 whole hot pepper ■ 1 cup coconut milk ■ 4ozs shrimp INGREDIENTS FOR DUMPLINGS: ■ 8ozs flour ■ 2ozs cornmeal ■ 1/4 tsp salt ■ 1/4 cup cold water METHOD: 1 Soak corned pork overnight in cold water to reduce saltiness. 2 Remove and drain. 3 Cut pork and beef in small pieces. Allow to cook in 2 quarts (2.2) litres of water. 4 Wash callaloo and kale in a lot of water and strip membrane fromstalks. 5 Chop stalks and leaves finely. Slice okra crosswise. When meat is almost tender, add vegetables. 6 Peel yamand coco. Cut in small pieces then add. 7 . Mix together ingredients for dumplings. Knead and shape then add to soup. 8 Add all seasonings, coconut milk and shrimp. 9 Simmer for 15 minutes. Serve hot with thin bammy. Serves 10. and spices and baked to perfection n TIE-A-LEAF/DUCKUNU/ BLUE DRAWS Deeply entrenched in the Africans tradition made from green bananas, green plantain, cassava or cornmeal and wrapped in banana leaves and tied with the bark of the banana. n GINGER BEER The superiority quality of Jamaican ginger makes fermented ginger beer a great accompaniment for the Jamaican fare. A number of protein ingredients are salted as that was the method of preserving meats for the trans-atlantic journey. To know your Jamaican foods and be able to cook them authenticate your Jamaican-ness. Startwithabackyard cookout, hone your craft andbefore you know it, you could be cooking abroad! Happy Emancipation Day! Heather Little-White RECIPES Dukunnu/ Blue Draws/ Tie a Leaf INGREDIENTS: ■ 1lb sweet potato grated or cornmeal ■ 4ozs flour ■ 4ozs sugar ■ 1 cup coconut milk ■ 1tsp nutmeg ■ 1tsp cinnamon ■ 1/4 tsp salt ■ 1tbs vanilla ■ 120g raisins ■ 2tbs margarine ■ 1/2tsp ginger powder ■ 4 cinnamon leaves ■ 6 banana leaves and barks METHOD: 1 Wash banana leaves in cold water and drain. 2 Place over an open flame and quail. 3 Place 1 quart/ 1 litre water in a saucepan. 4 Add salt and cinnamon leaves and bring to a boil. 5 Place dry ingredients in a bowl then add raisins, coconut milk, vanilla, salt, melted margarine, grated sweet potato or cornmeal and mix well. 6 Place mixture by the spoonful on banana leaves. 7 Wrap over mixture and tie with banana bark. 8 Place in boiling water and cook for 30 minutes. Remove and serve hot. Yields 6. Courtesy: Sweet Runnings 39 INDEPENDENCE FEATURE J L 30 - A 30, Stew Peas INGREDIENTS: ■ 2 cups red peas/kidney beans ■ 8ozs pig’s tail ■ 8ozs lean beef ■ 1/2 cup thick coconut milk ■ 1 hot pepper with stem intact (preferably Scotch bonnet) ■ 2 stalks scallion crushed ■ 1 sprig thyme ■ 4 cloves ■ 1 cup flour ■ Cornstarch (optional) METHOD: 1 Wash peas, cut pig’s tail in small pieces then soak separately overnight. 2 Cut beef in similar size as pig’s tail and rest in refrigerator. 3 Place the above ingredients in 4 cups of water in a saucepan or pressure cooker. Cook until peas are medium soft and meat is tender. 4 Add coconut milk and simmer for 20 minutes. Add more liquid if needed. 5 In a bowl, sift flour and add water to make a dough. Make very small long dumplings called ‘spinners’ and add to peas. 6 Add crushed scallion, thyme, cloves and whole pepper with stem. Pepper should not burst during cooking. Remove when flavour is achieved. 7 . If the stew is not thick enough, add 1 teaspoon cornstarch mixed in 2 tablespoons of water. Remove stem of thyme and particles of scallion and serve with boiled white rice. Serves 6.