Rasta Style

So while my husband is away on a trip to Cameroun, I’m taking advantage of cooking and eating my favorite type of ethnic meals which are predominantly composed of veggies, seafood, and fruits. Unfortunately, I married a man that does not take to the liking of greenies, leafies, and fish.

I had to get out the hose, so I called my dear friend to find out the happening for the day. She had another friend staying with her from Paris, so it would be like a girl’s day in. I decided to cook up something for her and her friend. My girlfriend is Jamaican and a vegetarian, so I thought the perfect dish to try out and that which she would appreciate would be Ital. Ital, which derives fron vital (just take out the “v”) was created by the Rastafarians, or Rastas. It follows the dietary laws from the biblical books of Levictus and Deutronomy. It basically states that all food prepared Ital-style must be fresh, and all-natural, and even salt-free. Foodstuffs such as grass and other herbal remedies are permitted within this diet. In this case, only clay and wood cooking pots, crockery, and cutlery are used.

Now, being a salt cook, I thought this would be one meal that I may prepapre well, but not truly enjoy. Boy was I wrong! I absolutely loved it, and so did all those who got to experience this new dish. It is called Ital Rundown  and it basically consists of fresh vegetables like cabbage, carrots, and corn simmered in a seasoned coconut meat sauce that has herbs and spices. This dish could either be spicy or not depending on your bravery. I’m a huge spice lover, so I went all the way by adding a burst scotch bonnet (oh my!). I served it with Fried Plantains and baked Garlic Lemon-Herbed Chilliean Sea Bass. My friends especially loved the Bass. And with respect to the concept of Ital, I also prepared the entree and side sans salt. With such great reviews, I’m defintely going to look into more Ital dishes that my taste buds would enjoy.

The recipe was taken from Rosamund Grant’s African and Caribbean Cookery  Cookbook. Yes I simple adore her work!

ITAL RUNDOWN

SAUCE

2 cups of coconut milk

1 medium onion, sliced

1 large clove garlic

1 sprig of thyme

1 sprig of parsley

2 cloves

1/2 tsp cinnamon

2 thin slices fresh ginger

hot peppers, to taste

Put all the ingredients into a heavy saucepan and bring to boil. Simmer gently and reduce slowly, stirring occasionally, until thick. Take care not to allow the ‘rundown’ to burn as it thickens.

THE VEGETABLES

2 large carrots, peeled and sliced

1/4 lb white cabbage

1 sweet pepper, red or green, seeded and chopped

2 whole corn (I actually boiled the fresh corn first, until crispy), cut into rounds

2 green onions, chopped

Pat of margarine (if you use buter instead, mak sure it’s unsalted)

Put the margarine into a large saucepan over a moderate heat to mealt. Add all of the vegetables except the green onions and toss around in the margarine, cooking gentlyfor a few minutes. Add a little water and steam cook for 10 minutes. Add the rundown sauce and stir together with the vegetables. Heat through and cook until the vegetables are done to your liking. Garnish with green onions. Try served with fried plantains. You may also serve with fish that has been baked or fried seperately or also good with crabs or shrimps.

Serves 4

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