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JAMAICAN FLAVOOR
Southwest Flavor
Chick Pea Curry
Ready in: < 30
minutes
Serves/Makes:
4 Ingredients:
1 medium Onion, chopped finely
2
Cloves garlic, chopped
1 1/2 tablespoon Canola oil
2
teaspoons Indian curry powder
3 tablespoons Tomato
ketchup
1 can (30 oz) chick peas (aka garbanzos)
1 bunch
Coriander leaves, stemmed, chopped (aka cilantro) Optional ( I
love it)
1 Stick cinnamon (2-inch)
6 Whole cloves (the
spice), crushed
4 Cardamom pods,
crushed
Directions:
Fry the onions in oil at
medium-high heat until golden and translucent, 2-3 minutes.
Add garlic, fry for a minute. Add cinnamon, cloves and
cardamom, fry for a minute (until the kitchen begins to smell
really good!). Now add the curry powder to the onions, fry for
a minute or two. As the mixture begins to stick, add the
ketchup to make it more pliable. Keep on frying for about 5
minutes, stirring fairly constantly. Once this "base masala"
is ready (one hint is if the oil starts separating from the
mixture), just add the chickpeas, including the water they are
in. Stir to mix, heat until it boils, then cover and lower the
heat to medium-low. Cook for 15 minutes, take off heat and
stir in coriander leaves. Serve hot, with heated pita,
tortillas, Indian bread (roti, naan or puri) or rice.
Note: McCormick's or other American "curry
powder" ( Bosch Kitchen Store has the best Prices and
selections **Call for more info 702 -645 -1197) just isn't as
good as the powder you can find in Indian stores. In case you
are finicky and an Indian store isn't easily available, a fair
approximation can be made with 1/2 tsp. coriander, 1/2 tsp.
cumin, 1/2 tsp. turmeric, 1/4-1/2 tsp. hot chili powder.
Yam Run Down
Casserole
Jamaican
Style
ORGANIC
INGREDIENTS
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1 lb / 450 g yams
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2 medium carrots
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1 onion, chopped
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Salt to taste
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1 T sweet pepper, seeded and
chopped
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1 t hot pepper, seeded and
chopped
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1 sprig fresh thyme
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6 pimento grains (or 1/2 t
jamaican allspice)
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2 cloves garlic, crushed and
chopped
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3 medium tomatoes, skinned,
seeded and chopped
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1 cup coconut milk
METHOD
Peel, wash and boil
the yams until firm and tender. Slice the yams and carrots
thinly.
Mix together the
onion, salt, sweet pepper, hot pepper, thyme, allspice and
garlic.
Grease a pyrex dish
(or casserole) and place in it alternating layers of yams,
carrots, tomatoes and seasoning mix. Cover the ingredients
with coconut milk and bake until done (about 25
minutes).
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