Thursday, October 14, 2010

I and Ital Stew

"It's not the dread upon your head, but the love inna your heart, that mek ya Rastaman" (Sugar Minott).

As a true Rastaman, with I heart fulla love, I cyaan really appreci-love a good Ital stew. There's a new Jamaican place in I neighborhood that has reasonably priced jerk chicken and goat curry (every mikkle makes a muckle), but no Ital for I-man der. No need for de boderation and bexation, bredren. Coo yah, ease-up, everyting cook and curry (no, I'm not using a rasta dictionary, why do you ask?)! Anyway, ere's a boonoonoonous recipe for a run-dung that'll satisfy any bong belly pickney or harbor shark:

Ital Stew

2 Tbsp butter
2 C dried beans (any kind)
2 medium Idaho potatoes
1 C diced yellow yams
2 medium sweet potatoes
12 medium okra
2 C fresh corn (cut kernels off cob)
3 medium carrots
3 stalks of scallions
3 cloves fresh garlic
1 small green Scotch bonnet (habanero) pepper
3 C natural coconut milk
7-12 pimento seeds (allspice)
7-12 pimento seeds (allspice)
3 pieces fresh thyme
2 C whole wheat flour
Fresh cilantro (garnish)

Soak beans in distilled water overnight to remove the gas. Chop garlic and thyme and dice remaining vegetables. Put beans to boil with scallions, pimento seeds, thyme, garlic, and pepper. Add coconut milk to boil along with beans until fully cooked, then add vegetables to the pot. Knead flour with a little water to make small dumplings (spinners). Add spinners to pot and boil until cooked. When stew starts to thicken, add butter and simmer to flavor. Garnish with cilantro. Serve with brown rice and a salad.