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Shiny Bush (Pansit-pansitan) (view source)
Revision as of 02:23, 20 October 2016
, 02:23, 20 October 2016→News About Shiny Bush (Pansit Pansitan)
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==News About Shiny Bush (Pansit Pansitan) == | ==News About Shiny Bush (Pansit Pansitan) == | ||
'''Two Sisters and the Maroons''' | |||
*Source:http://www.jamaicaobserver.com/magazines/food/Two-Sisters-and-the-Maroons_16131130 | |||
:(Jamaica Observer) | |||
If ever there was a reminder of the deep importance of honouring the past in order to understand the future, visiting the Maroons of Charles Town, Portland was certainly it. Long fascinated with Maroon life and culture, this for us was an inspiring journey of discovery. While it has been established that we have the Maroons to thank for what has become Jamaica's most famous food export, "jerk", there is so much more to Maroon cuisine. Flavours that were both familiar and yet distinctly different were abundantly present in the meal we shared with Colonel Frank Lumsden and the Charles Town community. | |||
Our meal, made sacred after the invocation and blessing by the Colonel, was a literal feast spread wide across a table dressed with banana leaves. Rice and peas; susumber vegetable run down; wild jerked hog cooked in the pit, plut — a supremely delicious combination of vegetables, dumplings, potatoes and spices cooked down in coconut milk custard; fresh bammy cooked on the griddle without oil, along with lots of vegetables both fresh and raw. | |||
There were many defining moments of our visit to Charles Town; most were experienced during our chat with Paul "Pablo" Atkinson while he cooked the wild hog in a shallow pit in the yard, the same way his forefathers would have done it centuries ago. Wild hog is less fatty than pork because of its lean, primarily vegetable-based diet; and unlike jerk pork it is seasoned with an exotic medley of fever grass (lemon grass), bird pepper, pepper elder leaves, bay leaves, French thyme, wild ginger and escallion, among other things. The hog was originally cooked in a pit covered with the leaves of the pepper elder tree in an effort to prevent smoke detection by the British militia. | |||
In the kitchen with cooks Claudia Brown and Marcia Douglas (who is also a drummer and dancer), we again encountered, the minty, aromatic flavour of pepper elder, the lemony wisp of fever grass, and the punch of bird pepper, together regular additions to most dishes in Charles Town, along with more expected seasonings like thyme, ginger, and Scotch bonnet. We learned that the Maroon diet is heavily vegetarian, and very natural. Meat is mainly consumed at feasts or celebrations. | |||
Our day came to a perfect end after our delicious spread, with the pulsating rhythm and harmony of the drums. We danced and sang with our hosts, as our ancestors would have done hundreds of years ago, in a practice that was pure, elemental, and magical. It was a message to us, of the need to revisit our history and our heritage to fully appreciate how beautiful and blessed a people we are. | |||
Maroon-Style Jerked Pork Tenderloin with Roasted Sweet Potato and Plantain | |||
Serves 6 to 8 | |||
Ingredients: | |||
For Maroon-Style Jerk Marinade | |||
2 tablespoons ground allspice | |||
2 tablespoons brown sugar | |||
2 tablespoons soy sauce | |||
1 tablespoon chopped ginger | |||
3 cloves chopped garlic | |||
2 tablespoons chopped cilantro | |||
1 stalk fever grass (lemon grass), chopped | |||
1 handful pepper elder leaves (optional) | |||
6-10 bird peppers (or 1 to 2 Scotch bonnet) based on personal taste | |||
6 stalks escallion, chopped | |||
1/4 cup olive oil | |||
1/4 cup pineapple juice | |||
2 tablespoons honey | |||
2 teaspoons salt | |||
1 teaspoon cracked pepper | |||
Water as needed (optional) | |||
3 lbs pork tenderloin | |||
6 bay leaves (fresh or dried) | |||
Method | |||
Put all ingredients for pork marinade except bay leaves in a blender and puree till smooth. Thin with a little water if necessary. | |||
Marinate pork tenderloin by massaging the marinade into the meat reserving excess marinade. Crumble and sprinkle bay leaves over marinated meat and allow it to rest for at least 2 hours. Remove pork from marinade and season with salt. | |||
Place meat on a warmed charcoal grill set at medium-high heat for 15 to 20 minutes, turning and basting with leftover marinade liquid. Let the meat rest 5-10 minutes before carving, and serve with cumin and pimento roasted sweet potatoes. | |||
Cumin and Pimento Roasted Sweet Potato and Plantain | |||
Ingredients: | |||
4 medium sweet potatoes | |||
2 medium ripe plantains | |||
1 tablespoon cumin | |||
1 teaspoon ground allspice (pimento) | |||
2 tablespoon fresh thyme, whole | |||
1/4 cup olive oil | |||
4 cloves garlic, sliced | |||
Salt | |||
Pepper | |||
Method | |||
Peel and cube potatoes and plantain. Toss with oil, salt, pepper, garlic, cumin and allspice and let sit for 15 minutes. Heat oven to 425 degrees F. Spread in a single layer on a baking tray. Roast for 15 minutes at 425 degrees until the potatoes are brown on outside and crispy. Lower heat to 400 and continue to roast for a further 15-20 minutes or until potatoes are cooked through inside and crispy on outside. | |||
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''' ULASIMAN-BATO''' | ''' ULASIMAN-BATO''' | ||
*Source:http://pharmacyinformatics2014-csab.blogspot.com/2014/07/ulasiman-bato.html | *Source:http://pharmacyinformatics2014-csab.blogspot.com/2014/07/ulasiman-bato.html | ||