Caribbean Peasant Food

Curried Channa (Vegan)
Pumpkin Curry (Vegan)

Bajan Cou-Cou (Veg)

Curried Channa Serves 4      30 min
Vegan

1 lb tinned Chick Peas  

1 TB Cooking Oil 

1 Onion, chopped 

1 Garlic Clove, crushed 

2 tbsp Curry Powder

1 tbsp Tomato Ketchup 

Salt and Pepper 

1 teasp Hot Pepper Sauce 

1. Drain chick peas, retaining 4 fl. oz. of the liquid. 

2. Heat the oil in a large saucepan, add the onion and garlic and fry until softened. 

3. Add the curry powder and cook gently, stirring, for one minute. 

4. Add the drained chick peas and fry for  5 minutes. 

Add the remaining ingredients plus the reserved liquid, bring to the boil then reduce the heat and simmer gently for about 15 minutes.  Serve hot.

Pumpkin Curry Serves 4    55 min
Vegan 

3 tbsp Vegetable Oil

2. 2 lb Pumpkin, peeled, deseeded and cut 

into large chunks

1 Large Onion, chopped

1 Capsicum (Sweet Pepper) roughly chopped

3 Garlic Cloves, crushed

2 inches  Fresh Root Ginger, chopped

Curry Paste to taste  (check ingredient label)

Salt and Black Pepper

8 fl. oz. Strong Vegetable Stock

1. Heat the oil in a large saucepan. Add the onion, red pepper, garlic and ginger and cook over a medium heat, stirring, until the onion is golden brown and softened.

2. Increase heat, add the curry paste and salt and cook  for 1 minute then add the stock and pumpkin and bring to the boil.

Reduce the heat, cover and simmer for 30 minutes, stirring from time to time.

Bajan Cou-Cou Serves 4    40 min
Vegetarian

1 lb Okra, trimmed and thickly sliced

1 teasp Salt

Water

6 fl. oz. Coconut Milk

9 oz Cornmeal or Polenta

Butter

Black Pepper

1. Place the okra and salt in a large saucepan, cover with water, bring to the boil then reduce the heat and simmer for 10 minutes. Drain well reserving the cooking liquid. Set aside.

2. Place the coconut milk and 4 fl.oz. of the reserved cooking liquid in a large saucepan and bring to the boil.

3. Add the cooked okra then gradually add the polenta, mixing well between each addition and adding a little more of the cooking liquid to keep the mixture moist but not runny. It should resemble a thick porridge.

4. Cook uncovered over a medium heat for 5 minutes, stirring constantly.

5. Cover and continue to cook for a further 10 minutes stirring from time to time.

6. To serve - transfer to a heated serving dish, spread with plenty of   butter and sprinkle with black pepper. Serve hot.