Too Long

I started this blog page several years ago when I published my first recipe book.  However, I stopped blogging because I was engaged in another productive matter - starting and finishing both my Masters in Business Management and Leadership, and Doctor of Behavioral Health (DBH) concentrating in Management. Perhaps, someday I will share the specialty of the DBH since the masters speaks for itself, but for now, I want to focus on my one of my favorite hobbies, which was also therapeutic for me during my study - cooking.  

Since, I am fully employed in a leadership position, during my studies, I mainly focused on my studies on weekends. This could be up to 36 hours. But, on Sundays, I would find time to meal prep. Not only was I able to prepare my lunch and dinner for the rest of the week, but it would take me back to center. I was never too tired and it helped me unwind. 

Recently, I had a surgery so I went into full preparation mode including meal prep. Today, I will share one of the recipes with you Chicken-Pumpkin Soup.

Recipe

3 lbs. Drumsticks

2 lbs. Mexican Calabaza (pumpkin)

2 1/2 lbs. Yellow-Yam (Name yam)

1 Chayote (cho-cho)

1 box bone broth (Optional)

1/2 lb. Carrots

3 Stalks Scallion

1 Tablespoon Dried thyme 

1 Onion (optional - added to limit infection prevention)

2 Garlic Heads (Optional - added to limit infection)

1 Pack Grace Jamaican Chicken Noodle

1 Pack Grace Jamaican Pumpkin Soup Flavor Noodle.

1 Tablespoon Olive Oil

Instructions

Skin drumsticks and wash thoroughly. Ensure they are dry. In a large pot, sauté onion and garlic in one tablespoon of  olive oil for two to three minutes. Add drumstick and stir until brown (This add additional flavor). Add bone broth slowly and bring to boil for about 20 minutes on medium heat. Stir occasionally.

Peel yellow-yam and cut in small pieces within that twenty minutes. Add yellow-yam, and water to three quarter of the pot and continue to boil for 30 minutes. Within that 30 minutes, dice half of the pumpkin, cho-cho, and carrots and then add to pot. Add more water if necessary. Stir occasionally.  Cut up the other half of pumpkin in larger pieces if it is your desire to eat a whole piece. Add pumpkin, scallion, and dried thyme to pot. Cook for an additional ten minutes then add noodles constantly stirring until noodles are cooked. I intentionally didn't add salt since the noodles are already full of sodium but you can add to your desired taste. 

Kolanut (Bissy)

Recently, I visited Jamaica and one of my happy childhood memories came flooding back when I saw a kolanut tree (bissy-tree). I hadn't seen one in many years. I remembered my grandfather (God bless his soul) religiously planted and drank his own coffee and bissy-tea (Kolanut). These were usually accompanied by coconut milk - so divine. 

Also, bissy was used as medicinal purposes too. When someone was thought to be poisoned they were given this drink. The freshly grated bissy was also used on cuts and bruises. 

Please share with us some other benefits of Kolanut. Was it called another name in your area?


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Authentically Jamaican - Kaci Fennell

The recently concluded 63rd Miss Universe pageant showcased the beautiful and spirited Miss Jamaica Universe Kaci Fennel. She was crowned the fourth runner up (fifth) which of  course is a major accomplishment and no small feat. 

However, this did not sit well with many Jamaicans and members of the audience who did not reserved their feelings, loud boos could be heard for a period of time which might have overshadowed the rest of the crowning. 

Kaci was a front runner with most Jamaicans believing she was the most likely to win the pageant since Lisa Hanna did in 1993. Kaci and her short pixed did well in all the categories, although some will say she fumbled (a term used in America Football) in the question section but so did the other contestants.

One particular area to point out was the way Kaci never hid her Jamaican accent. This begs the question, was her accent mistaken for not sounding eloquent or was it the content of her answer.

The question: "What is the greatest contribution of your country to the entire world".

"Well..... As we all know, we have the home to the legendary Usain Bolt and Bob Marley, who have contributed such great music to this world, and we have the fastest man alive," responded Fennell.

We will never know. Congratulations Kaci, you are still our winner.

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Jamaican Christmas Tradition: Soaking Fruits

One of the many highlights at Christmas time in Jamaica is the savory and mouth-watering dishes, dessert, and drinks. It is the time of year when we indulge in the richness of our Christmas cake. However, Jamaicans who usually bakes this oh-so-delicious cake usually start preparing long before Christmas.


Raisins, currants, prunes, and dried fruits are gathered several weeks before. These are placed in a glass jar with our favorite food wine "Red Label Wine" and the right amount of Jamaican white rum.

The longer the fruits are soaked the tastier the cake is (so everyone says).

If you haven't started soaking your fruits you are behind schedule. However, it is not too late. Also, if you decided to bake at last minute you can steamed the fruits in the rum and wine and it will turn out just fine. Although soaking the fruits well ahead gives you an advantage. 

The aroma is so delightful

Stay tuned as we celebrate this Christmas season, the Jamaican way
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Recipe of the Week: Ginger Bulla Cake

4 cups flour                                            ¼ cup water
1 teaspoon baking powder                     1 cup dark sugar
½ teaspoon baking soda                         4 oz. butter, melted
¼ teaspoon salt                                      2 teaspoon vanilla
1 teaspoon cinnamon powder                1 tablespoon molasses
½ teaspoon nutmeg, grated                    3 tablespoon ginger, grated
½ teaspoon cloves, ground

Recipe Of the Week: Green Plantain Porridge

Green Plantain

Ingredients
2 large green plantains                               3 cinnamon leaves
2 tablespoon flour                                      1 teaspoon vanilla
½ tin sweetened condensed milk               2 to 3 pinches of salt
¼ cup water                                               2 to 3 pinches of nutmeg
2 to 3 pinches cinnamon powder

Growing Up In Old Jamaica

Contributor: Simone Myrie

I grew up in deep rural Jamaica. In my district none of the citizens owned a motor vehicle, and so we walked everywhere. At age four I walked almost a mile to basic school on dirt tracks and unpaved roads. Back then we took our own cooked lunches to school. Some students wore shoes while others just went barefoot. There was no sense of inadequacy or inferiority felt by those who were shoe-less, and those who were fortunate enough to wear shoes did not feel as if they were better off. We learned and played together under the same sun, in the same schoolyard.

Recipe of the Week: Jamaican Hard-dough Bread

Hard-dough Bread

2 cups all purpose flour                                                             2 oz butter
1 teaspoon active dry yeast (or yeast of your choice)                 1 cup water
2 teaspoons sugar, granulated                                                   1 teaspoon oil
½ teaspoon salt

Happy Birthday Bob Marley

The right Honorable Robert Nesta Marley, a true Jamaican legend would have celebrated his 69th birthday today, although he left us May 1981 he lives on through his music. He has impacted billions across the world and today his music is very popular if not more than when he walked this earth. 

Recipe Of The Week: Turn Cornmeal

1 lb cornmeal                                       1 cup cherry tomato
4 cups coconut milk                             2 sprigs thyme
2 oz butter                                           ½ scotch bonnet pepper, seeded
1 teaspoon black pepper                      ½ cup onion, chopped  
2 stalks scallion                                    ½ cup bell pepper, chopped
 ¼ teaspoon salt

Saute onion, bell pepper and tomato in butter.
In a large dutch pot, bring coconut milk to boil.
Add sauteed ingredients, thyme, scotch bonnet pepper, scallion, and salt.
Cook for 5 minutes.
Add cornmeal slowly, stir continuously to avoid lumps.
Cook for 8 minutes or until water dries out.
This should be moist, add additional water base on your preference.
Eat with favorite protein dish.

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