Independence Cookbook

THURSDAY, JULY 28, 2022 8 GRAB A QUICK BITE: Breakfast and Appetisers jamaica AT INGREDIENTS • 400g chickpeas • 1 cup coconut milk • 1 medium plantain • 1 cup chopped callaloo • 2 tbsp coconut oil/ vegetable oil • 3 garlic cloves chopped • 1 medium onion • 2 tbsp curry powder • 1 tsp black pepper • 1/2 tsp all-purpose seasoning • 1 tsp salt • 1 tsp ginger powder • 1 tsp pepper flakes/1 Scotch bonnet pepper • ½ cup of water DIRECTIONS • On high heat, add 2 tbsp of coconut oil to your pot until it starts to sizzle. • Then add 1 medium diced onion, 3 diced garlic cloves, and sauté for 2 minutes. • Add 2 tbsp of curry powder, allow curry to burn andmix together. • Add 1/2 cup coconut milk and mix together to form a paste. • Add salt, black pepper, pepper flakes, all-purpose seasoning, thyme and mix. • Add your chickpeas and mix together with the curry paste then add ½ cup of water, along with 1/2 cup coconut milk and stir. • Add sliced plantain to the pot and then mix together. • Cover with a lid and let it simmer for 15 minutes. • After that give it a mix and add your callaloo, then stir gently, allow to simmer for a further 5 minutes. • Serve with roti and enjoy. – Lamoya Johnson-Mullings Curried Chickpeas with Callaloo & Plantain INGREDIENTS • 1 cup hominy corn • 2 cups coconut milk (skim milk can substitute) • 3-5 cups water • 3 tablespoons flour • 6 tablespoons water • ½ tsp salt • brown sugar to taste • ½ cup condensed milk • 1 teaspoon nutmeg to taste • vanilla – optional METHOD 1. Put the hominy corn in a slow cooker and fill with 3-5 cups water and leave for 5-6 hours (or overnight). Be sure the hominy corn is completely submerged and there is enough water to leave it overnight. Add a teaspoon of salt to taste (optional). If you do not have a slow cooker use a pressure cooker. Cook for ½ hour (or longer) in the pressure cooker until corn is tender. 2. Once the hominy corn is cooked drain the water and set aside. 3. Pour coconut milk in a large pot. 4. Pour the hominy corn into the large pot with the coconut milk. Continue to cook on a medium burner for 2-4 minutes. 5. Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste. 6. Pour the flour and water paste in to the pot and mix. 7. Add the condensed milk. 8. Add sugar to taste. 9. Add vanilla to taste (optional) 10. Stirring constantly to prevent lumping. 11. Sprinkle nutmeg to taste. 12. Continue cooking and let it simmer over low heat for 2-4minutes. – Hominy Corn Porridge