Rasta Nicks Forum

Rasta Forum => Rasta Livity => Topic started by: Ras Alto on January 12, 2005, 04:18:33 PM

Title: I-Tal Recipes
Post by: Ras Alto on January 12, 2005, 04:18:33 PM
Greetings in the Name of the Most High JAH Ras TafarI!

This topic is for I-Tal Recipes. They will help you to cook your meal in an I-Tal Rasta Way.


Have a blessed day,

JAH LOVE
Title: Re: I-Tal Recipes
Post by: Ras Alto on January 12, 2005, 04:23:54 PM
Empress_ez wrote (1:31pm on 22nd Apr 2004 »):

Selamita

Here's a recipe: I-TAL COLESLAW

INGREDIENTS  
 
½ cabbage or whole chinese leaf  
½ Cucumber  
2 Medium-sized carrots  
3 Medium-sized tomatoes  
3 oz Beansprouts  
3 tbsp Sunflower oil  
1 tbsp Vinegar  
Freshly ground black pepper

METHOD  
1. Wash the cabbage or chinese leaf, drain and shred finely.  
2. Wash and thinly slice the cucumber, peel and grate the carrots and slice the tomatoes.  
3. Arrange the shredded cabbage on a serving dish.  Edge the dish with slices of cucumber.  
4. Combine the grated carrots and beansprouts in a bowl.  
5. Mix the dressing ingredients — oil, vinegar, and black pepper — beating with a fork until well blended, then pour over the carrots and beansprouts.  
6. Toss together and arrange in the center of the dish.  
7. Decorate with sliced tomatoes.  
Serves 4

BON APETIT

Misgana
Empress_ez

Title: Re: I-Tal Recipes
Post by: Ras Alto on January 12, 2005, 04:24:56 PM
Empress_ez wrote (1:33pm on 22nd Apr 2004 »):

Selamita

Here's a recipe: I-TAL SOUP
(some ingredients may vary)

INGREDIENTS  
 
1 lb Yam  
½ lb Sweet potato  
1 lb pumpkin  
1 lb Callaloo  
½ Small cabbage  
½ lb Carrots  
1 Cho cho  
1 Green pepper  
2 Cloves garlic  
2 Medium-sized tomatoes  
3 Spring onions  
2 pts Water  

METHOD  
1. First prepare the vegetables: peel yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumpkin.  
2. Carefully wash the callaloo, trimming away any thick stems and chop.  
3. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots.  
4. Peel the cho cho, cut it lengthways into quarters and remove the heart.  
5. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the spring onions.  
6. Place the pumpkin and root vegetables in a large saucepan with the water.  
7. Bring to the boil and simmer for 10 minutes.  
8. Add to the pan the callaloo, cabbage, cho cho, pepper and finally the chopped tomatoes and spring onions.  
9. Season with plenty of freshly ground black pepper and simmer for twenty minutes or more until cooked.  

Misgana
Empress_ez
Title: Re: I-Tal Recipes
Post by: Ras Alto on January 12, 2005, 04:25:38 PM
Empress_ez wrote (6:04pm on 22nd Apr 2004 »):

Misgana  
   
BANANA PORRIDGE

INGREDIENTS  

3 Green bananas  
1 pt Water  
½ pt Coconut milk  
½ tsp Ground cinnamon  
½ tsp Freshly grated nutmeg  
2 tbsp Wholemeal flour  
Soy milk or wate  
Raw cane sugar

METHOD  
1. Peel the green bananas by slicing off both ends then splitting them lengthways cutting through to the flesh and prising off the skins.  
2. Grate or blend the bananas in an electric blender.  
3. Beat in the water and coconut milk until the mixture is smooth.  
4. Pour into a saucepan.  
5. Over a gentle heat bring the pan to the boil and simmer for 15–20 minutes until the mixture is cooked.  
6. Add the cinnamon, nutmeg and the wholemeal flour which should be blended to a thin paste with a little milk or water.  
7. Stir while the porridge thickens and cook for a further 10 minutes.  
8. Serve in bowls thickly sprinkled with raw cane sugar.

Bon Apetit
Empress_ez
Title: Re: I-Tal Recipes
Post by: Ras Alto on January 12, 2005, 04:26:32 PM
Ryan wrote (1:25am on 27th Apr 2004 »):

Sweetie Come Brush Me
 
Ingredients
 
4 ripe bananas
3/4 pt (450 ml) water
1/4 pt (150 ml) evaporated milk
1/4 tsp freshly grated nutmeg
3 - 4 drops vanilla extract
honey
 
Method
 
Peel the bananas. Mash them with a fork and pass the puree through a fine sieve or liquidize with an electric blender. Add the water, evaporaterd milk, vanilla and nutmeg. Sweeten to taste with honey. Chill before serving.  
 
http://members.aol.com/PraizeJAH/drinks.html

Loved it!
Title: Re: I-Tal Recipes
Post by: Ras Alto on January 12, 2005, 04:27:22 PM
Ras banjo wrote (5:12am on 8th Nov 2004 »):

Sesame Glazed Beans

1/2 lb. Green Beans
1/2 cup water
1/2 red bell pepper julienned
1 tsp. dry mustard
1 tbsp. honey
1 tbsp. saltless sesame oil (dark)
1 tbsp. sesame seeds

slightly cook beans with red bell pepper then combine all other ingredient and pour
(as sauce) over the beans at a simmer, allowing to thicken.  When thickened a bit,
drizzle with the sesame oil, an top wit seeds (or ganja seed, which are very good  
for the I nutritionally!) Enjoy with rice or whatever....

Rise up
Jah Glory
Title: Re: I-Tal Recipes
Post by: Ras Alto on January 12, 2005, 04:28:29 PM
EmpressGong wrote (7:34am on 14th Nov 2004 »):

here is my own little way of making ital from ground provision..
you can use any root food or ground provision cut into small pieces..

english potato
sweet potato
squash
yam
eddoes
dasheen
cassava
carrots
christophene
and the list goes onnnn

also add lentils, pigeon peas any pea, bean whatever of your choice. make sure u preboil those which take longer to cook than the roots would. and presoak those that need it!

place all these things (really its whatever u choose to have in your ital) in a big enough pot...crack open a can of coconut milk (or as much cans as needed dependin on how big the pot is) and add a can of water (use the same milk can filled with water) to it..(one can of milk to one can of water as a basic measurement)

you can add any herbs and spices u feel, or none at all..

allow this to boil and then when the milk is startin to evaporate and the roots become very soft til they start to fall apart, turn the stove down to a low low simmer..when the milk is barely covering the roots turn it off and cover the pot for about 10-15 mins.  

when u open it should be like a thick sauce, like soup...it is basically like a soup because u put all your favourites into it. i usually make steamed fish to go with mine.

season your fish if u so choose with herbs and spices...cut onions and green peppers up and place all in a shallow pot. cover and allow to cook for 30mins..fish makes its own water so u may only add a little.

there ya go! hope u guys enjoy this as much as i do! if it doesnt work let me know..i hope i wrote it clear enough

EmpressGong
Title: Re: I-Tal Recipes
Post by: Ras Alto on January 12, 2005, 04:29:48 PM
fareye wrote (7:28pm on 17th Nov 2004 »):

1.5 cups dried soya beans
water
1 tbsp vanilla extract
3-6 tbsp maple syrup

In a large bowl, cover the soybeans in 6 cups of water.  Make sure they are completely covered.  Let them soak overnight.  After soaking drain out the excess water.
In a kettle or pot, bring 3 cups of water to a boil.

In a blender or food processor, blend one third of the beans with one cup of boiling water until pureed.  Pour into a large stock pot and put it aside.  Repeat twice with remaining two thirds of the beans and add to stock pot.

Add 7 cups of cold water to the bean puree and slowly bring the mixture to a boil on medium heat, stirring continuously.  Once boiled , remove from heat immediately, cover with lid and set aside to cool.

Once cool enough to handle, strain the mixture through a cheesecloth or metal strainer into a pot.  Discard the pulp.  Add the vanilla and syrup to the milk and cook for 30 minutes on medium heat, stirring occasionally, in a double boiler. (if you don't have a double boiler, you can use two different sized pots.  Put the milk in the smaller pot and water in the larger one.)  Transfer to a pitcher or container and refrigerate.  Stays fresh for 7 days.  MAkes 6 cups.
Enjoy in anything regular milk is good in.  
Many Blessings
Title: Re: I-Tal Recipes
Post by: Ras Alto on January 12, 2005, 04:30:45 PM
prophet7 wrote (10:34am on 26th Nov 2004 »):

Coconut Rice

4 cups rice
1 can coconut milk/cream
1/2 cup water
salt to taste

Wash the rice and then add all the ingredients. Bring to boil and then allow to simmer until all the liquid has evaporated and the rice is cooked. Finish, enjoy.
Can be eaten alone or with a sauce of your own liking.

*Alternative* : One can add raisins, some nuts (almonds and/or groundnuts) and an onion to the rice after it has cooked. In order to do so fry the onion and rice and then gradually add the rest and fry for about 5 - 10 minutes more.

One Love
Prophet7
Title: Re: I-Tal Recipes
Post by: Ras Alto on January 12, 2005, 04:31:49 PM
sisterempress wrote (6:17pm on 4th Jan 2005 »):

Blessed RasTafari Love

I am a newbie on this site but one with endless love for His Imperial Majesty Haile Selassie I, His I-loved Empress Menen and this I-laful trod, Rastafari.  I registered because I wanted to get in touch with the I-dren who calls the island of Anguilla home as this is also where I live.  I find it interesting that this site is what might bring together two people living on a tiny island.  However, somehow I got into the Ital sharing page and find it such a positive inclusion that I am moved to add a little bit.

Those who are making soy milk are well on the way to making tofu.  For tofu, just bring the milk to a slow boil and gradually add a curdling agent.  This can be lime juice.  Some ones like to add vinegar.  Do not be afraid to experiment.  You will notice the clumping beginning almost immediately and this will continue until there are large curds.  The liquid is the whey.  Do not throw anything away.  Here is how all the by-products can be used:

1.  The residue of beans from the milk can be seasoned to taste using a variety of fresh chopped herbs.  Add a small quantity of the milk and a little whole wheat flour or mashed potato (or other ground provision) to bind.  Combine all ingredients to form a stiff batter than can be dropped from a spoon and fried in a non-stick pan for a delicious savoury.  

2.  Remove the milk curds from the whey, put it in a muslin or any soft cloth, place in a strainer and place a weight on top to press so that all the liquid can be drained.  The result is tofu which will be soft or firm depending on the quality of the soy beans used and perhaps on the curdling agent.  I am no chef - learning by trial and error but with good results.

3.  The liquid whey from which the curd (tofu) has been removed, can be used as or added to shampoo as it makes a good conditioner.

One Perfect Love
Sister Empress
Title: Re: I-Tal Recipes
Post by: denaben on April 11, 2005, 09:02:04 AM
anyone interested in preparin ethiopian flat bread "injera"?
Know some ethiopian recipes like "doro wat", "wat",...to eat with injera
Title: Re: I-Tal Recipes
Post by: rastadawta on May 11, 2005, 05:04:08 PM
Here's a recipe from a vegan website>>>>>> [smiley=shocked.gif]  

http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=143

Ethiopian Spicy Tomato Lentil Stew  [smiley=grin.gif]
Submitted by Isa  

prep time: 15 minutes | cooking time: About 45 minutes | makes 6 - 8

My first foray into Ethiopian cooking was magical but this dish was the big hit. I usually frind my own spices for this but this is a quicker version. Serve with rice, polenta or injera bread.

Equipment:
Large heavey soup pot
Another pot with lid for boiling the lentils

Ingredients
1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas

Spice Blend:
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)

Directions
Boil the lentils for about 45 minutes or until tender.

In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.


Enjoy [smiley=cool.gif]

Title: Re: I-Tal Recipes
Post by: SmG on June 19, 2005, 09:44:58 AM
Quote
Empress_ez wrote (1:33pm on 22nd Apr 2004 »):

Selamita
 
Here's a recipe: I-TAL SOUP
(some ingredients may vary)
 
INGREDIENTS  
  
1 lb Yam  
½ lb Sweet potato  
1 lb pumpkin  
1 lb Callaloo  
½ Small cabbage  
½ lb Carrots  
1 Cho cho  
1 Green pepper  
2 Cloves garlic  
2 Medium-sized tomatoes  
3 Spring onions  
2 pts Water  
 
METHOD  
1. First prepare the vegetables: peel yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumpkin.  
2. Carefully wash the callaloo, trimming away any thick stems and chop.  
3. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots.  
4. Peel the cho cho, cut it lengthways into quarters and remove the heart.  
5. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the spring onions.  
6. Place the pumpkin and root vegetables in a large saucepan with the water.  
7. Bring to the boil and simmer for 10 minutes.  
8. Add to the pan the callaloo, cabbage, cho cho, pepper and finally the chopped tomatoes and spring onions.  
9. Season with plenty of freshly ground black pepper and simmer for twenty minutes or more until cooked.  
 
Misgana
Empress_ez



Bredren, enlighten InI - what is Yam, Callaloo, Cho Cho? And doeas anyone have a conversion scale between american and european (lbs and that stuffs)?

Peace and Love
Title: Re: I-Tal Recipes
Post by: queen_of_jah_reggae on June 20, 2005, 05:57:03 AM
hay jah people,
just wonderin i really wanna learn some african/jamaican hot spicy food need to know some plz if any of yous know any cum give me some recipes.
( tofu and palm oil )

thanks one love = jah love   [smiley=shocked.gif]

Title: Re: I-Tal Recipes
Post by: rastadawta on June 27, 2005, 02:23:36 AM
Greetings.  
Yam is related to sweet potato. co=co is actually, at least to some islands, corn-meal that is cooked and either fried or baked. callaloo is greens.  if you go to any grocery store, u can asked.  For the conversion rate, try the INTERNET.  Good Luck and enjoy [smiley=rolleyes.gif] [smiley=grin.gif]
Title: Re: I-Tal Recipes
Post by: EmpressGong on July 15, 2005, 04:23:09 AM
this isnt food but hey its still an ital recipe!! for hair :)

just a natural and good hair oil. one that will stimulate your scalp. you will feel a pleasant tingling that im addcited to:) its like aroma therapy as well as you apply.


olive oil as the base
jojoba oil
tea tree oil
castor oil
one capful of coconut oil
one capful of peppermint oil
one capful rosemary oil

depending on the size of the container you can use your judgement of how much of the oils you want to add. but the capfuls can be increased to two if the container if large. feel free to add or subtract oils, but the peppermint and rosemary are the important ones for stimulation and aroma.

enjoy the smell and tingle!

EmpressGong
Title: Re: I-Tal Recipes
Post by: Reed on July 15, 2005, 03:58:39 PM
Give Thanks EmpressGong for your hair concoction!  Can't wait to try it.... Anyways here is an Ital Recipie for everyone to try:

Cornmeal Porridge
*Serves 4*
2 oz. cornmeal
1 pint water
1/2 cup soymilk or coconut milk
1/3 cup water
1.4 cup honey (or to taste)
1 teaspoon cinnamon and nutmeg

1. Mix the cornmeal with just enough water to make a thick paste.
2. Bring the remainder of the water to a boil, and stir in the cornmeal paste.
3. Continue cooking for about 7-10 minutes.
4. Mix the soymilk with an additional 1/3 cup water, and add the porridge.
5. Sweeten to taste with the honey, and also add the spices.
Title: Re: I-Tal Recipes
Post by: RastaEvan11 on July 21, 2005, 11:13:53 PM
Quote
Here's a recipe from a vegan website>>>>>> [smiley=shocked.gif]  

http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=143
 
Ethiopian Spicy Tomato Lentil Stew  [smiley=grin.gif]
Submitted by Isa  
 
prep time: 15 minutes | cooking time: About 45 minutes | makes 6 - 8
 
My first foray into Ethiopian cooking was magical but this dish was the big hit. I usually frind my own spices for this but this is a quicker version. Serve with rice, polenta or injera bread.
 
Equipment:
Large heavey soup pot
Another pot with lid for boiling the lentils

Ingredients
1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas

Spice Blend:
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)

Directions
Boil the lentils for about 45 minutes or until tender.

In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.
 
 
 Enjoy [smiley=cool.gif]
 
 



this taste very very good i had it at a friends house and he is on the forum i love it so i just needed the reciapefor myself i suggest if anyone that has not had this to try it its very gooood [smiley=grin.gif]
Title: Re: I-Tal Recipes
Post by: joeyb on September 30, 2005, 04:46:55 PM
Thanks for the recipes brothers and sisters. Im now off to Uni so these will come in handy.

OneLove
Title: Re: I-Tal Recipes
Post by: M-Dub on September 30, 2005, 07:44:32 PM
SMG - Cho cho is kind of like a squash. It looks almost like a mango on the outside but inside it is a light green/white. Very tasty when cooked properly. (you might have to find a Carribean market to buy it)

One

Jah bless
Title: Re: I-Tal Recipes
Post by: Ash-Tree on October 13, 2005, 09:54:26 AM
yam is like a big potatoe smg
Title: Re: I-Tal Recipes
Post by: missmissytaj on October 15, 2005, 03:54:48 AM
Morning Star Veggie Burgers are good if you want sumthin quick and good-they have all diffrent kinds to ya likes but I favorite is Spicy Black Bean kind. MMM cooked in a pan wit sum onion and green pepper and one small hot pepper very delicious. [smiley=grin.gif]
Title: Re: I-Tal Recipes
Post by: fiya_man on October 20, 2005, 03:48:14 PM
definetly going to try some
Thanks for the posts
Title: Re: I-Tal Recipes
Post by: empress_mimi on December 03, 2005, 12:11:58 PM
Quote
anyone interested in preparin ethiopian flat bread "injera"?
Know some ethiopian recipes like "doro wat", "wat",...to eat with injera


are you ethiopian by any chance my parents are and i love this food [smiley=grin.gif]
Title: Re: I-Tal Recipes
Post by: Jason on March 24, 2006, 10:35:53 AM
Quote

anyone interested in preparin ethiopian flat bread "injera"?
Know some ethiopian recipes like "doro wat", "wat",...to eat with injera

are you ethiopian by any chance my parents are and i love this food [smiley=grin.gif]


Yes i would like to now how to make that bread too

peace
Title: Re: I-Tal Recipes
Post by: M-Dub on April 05, 2006, 09:26:51 PM
One of the best soups I've ever made (use organic!)...


Quinoa Vegetable Soup

-      ¾ Cup Quinoa
-      1 tbsp. Canola Oil (or olive if you don't have canola)
-      2 Onions Finely diced      
-      3 Carrots peeled and diced
-      3 stalks of celery diced
-      2 zucchini diced
-      ½ cup corn (frozen or not)
-      1 red bell pepper
-      1 tbsp minced fresh garlic
-      12 cups vegetable stock (cheapest with homemade)
-      28 oz can of whole peeled tomatoes
-      1 tbsp cumin
-      2 tsp coriander
-      1/3 cup fresh cilantro minced
-      Pepper to taste

Rinse quinoa well and drain. Heat in a frying pan over medium heat for 10 minutes until it crackles and becomes golden. Heat oil in heavy stock pot over medium heat. Add onions, carrots and celery and sauté for 12 minutes, until onions are translucent. Add zucchini, corn, bell pepper, garlic and salt, sauté 3 minutes longer or until veggies begin to release their juices. Add the stock, cover and bring to a boil over high heat. Stir in the toasted quinoa and simmer over medium low heat for 10 minutes or until the quinoa is almost tender. Squeeze the tomatoes into the soup, then add the juices from the can. Then stir in the cumin and coriander. Simmer uncovered over medium heat 10 minutes until quinoa is tender, stir in cilantro and pepper.

As I said in the recipe, it is cheaper to make your own veggie stock. Vegetable stock is very cheap and easy to make. Here is a good recipe.

Vegetable Stock

-      14 cups water
-      2 onions
-      2 leeks (white parts and pale green parts only)
-      4 carrots
-      4 stalks celery
-      ¼ bunch of parsley
-      4 bay leaves
-      4 cloves garlic, lightly bruised
-      6 inch piece of kombu
-      6 black peppercorns, whole

Bring to a boil in a large stock pot, then lightly simmer for an hour. Strain out veggies. Don’t use beets, broccoli, brussel sprouts, cabbage, turnips, radishes or vegetable stems. Feel free to add any other veggies. Make sure that the simmer is a gentle simmer as this will prevent your stock from becoming cloudy.

Kombu is a type of seaweed. You can find it at most health food stores. The six inch piece is a small amount, but that's all you need. The reason the stock doesn't call for salt is because it allows you to flavor the soup you use the stock with to its best. As well, the Kombu mainly adds a distinct salt flavor. If you can't find Kombu, just use a bit of salt to taste. The kombu is highly recommended though. Hope you enjoy.  [smiley=grin.gif]

One

Jah bless

Title: Re: I-Tal Recipes
Post by: Short_Rasta on April 17, 2006, 04:44:07 PM

225g Corn Meal
125g Soya Margarine
50g Unrefined Brown Sugar
Splash of Soya Milk

Pre-heat the oven to 200 oC.
Get a baking tray and lightly grease it.
Next put your Corn Meal in a bowl and add the margarine, rub the margarine and Meal together until you form fine breadcrumbs.
Add the sugar and mix in with a fork.
Then add the soya milk whilst contiuning stiring.
Stop when you have formed a dough.
Portion the dough into for balls, then roll the balls in your hands and press lightly onto the tray, until they are round but thick.
Then Place in the oven for 12-15 or until golden brown. Let them rest for 10 mins, then they are ready to eat.
Best served warm!
Title: Re: I-Tal Recipes
Post by: Muslim on August 09, 2006, 01:20:59 PM
This sounds good, I know it is OK to eat rasta food because you have the same prohibitions (but much more stricter) as us
Title: Re: I-Tal Recipes
Post by: Rasta_Positive on September 04, 2006, 08:49:41 AM
Quote
anyone interested in preparin ethiopian flat bread "injera"?
Know some ethiopian recipes like "doro wat", "wat",...to eat with injera



please, if anyone has a recipe for this please!!! share it!!!! i tried it once and LOVED it!
Title: Re: I-Tal Recipes
Post by: prophet777 on October 15, 2006, 12:37:05 PM
@ Rasta_Positive

Here are 2 different recipes :

a) 1/4 cup teff flour (u probably will have to ask an Ethiopian where to get it)
   3/4 cup all-purpose flour
   1 cup water
   a pinch of salt
   peanut or vegetable oil

   a mixing bowl
   a nonstick pan or cast iron skillet

Put the teff flour in the bowl and then sift in all-purpose flour. Slowly add water     whilst stirring in order to avoid lumps (just like by pancakes). Add salt. Make sure the surface of the pan or skillet is smooth in order to avoid sticking. Heat pan or skillet. Add very little oil and spread in pan/skillet (just like by pancakes again). Injera should be slightly thicker than a crepe. Add enough of the mixture to the pan/skillet. Cook until holes appear on the surface. Once the surface becomes dry remove and let cool.

That is the quick way of making them. Now to the traditional way :

3/4 cup teff flour, fine
3 1/2 cups water
salt to taste
sunflower or other vegetable oil

Mix teff with water and let it stand in the bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour (may take up to 3 days). The mixture should be the consistency of pancake batter.

Stir in salt, a little at a time, not too much.

Lightly oil you nonstick pan or skillet. Heat over medium high heat. Then procede as you would do with a normal pancake or crepe. Remember, Injera should be slightly thicker than a crepe so add enough batter and spread till the whole surface of the pan/skillet is covered.

Cook, until holes form in the Injera, the surface becomes dry and the edges lift from the pan/skillet. Remove and let cool.

Yields 10 to 12 Injeras. Bon appetit.

You can get more different recipes to this over the Net. Just tip in the name in your search bar.

One Love
Prophet7
Title: Re: I-Tal Recipes
Post by: Muslim on October 22, 2006, 09:28:18 PM
this gives me some idias on what to have on Eid al-Fitr [smiley=cool.gif]
Title: Re: I-Tal Recipes
Post by: stone-righteous on January 17, 2007, 11:17:27 PM
OK people, here is a recipe I found which I cooked for my family last weekend, think it is I-tal as far as I can tell, can't remember exactly but goes something like this:

African Vegetable and Fruit Curry:  for 4

8oz Potatoes
8oz Carrots
225g Green Beans
1 large onion or 2-3 small ones
2 red chillies
4 tbsp Sunflower oil
1 or 2 tbsp Mango chutney
1 tbsp lemon juice
1 pint vegetable stock

For fruit; small amount of dried pears or apples, and apricots


Spices - 1/4 tsp cardamom, 1 tsp fennel seeds, 1 tsp cloves, 1 tsp turmeric, 1 tbsp corriander seeds, 1 tbsp cumin, 1tsp cinnamon
2 cloves of garlic crushed
1 tsp grated root ginger.

Think that is all the ingredients!!

1. Prepare all ingredients; dice carrots & potatoes, halve the beans, chop onion into slices, deseed & chop chillies. Get spices ready, garlic crushed and root ginger grated.

2. Now, heat oil and start by frying the garlic, onion and ginger. You want to do this for about 3-5 minutes.

3. Add all the spices and chillies, stir well and fry, then add the potatoes and carrots. Stir well and cook for about 10 mins.

4. Add green beans and fruit. Prepare and add the pint of vegetable stock. Cover and simmer for about 30 mins.

5. Add mango chutney & lemon juice.

6. Heat through and serve with bread like naan, or rice. Can add cashew nuts to top of curry.



Think this is how it went, I will check with the recipe later and update any errors here.
It takes a long time to prepare but is hot and very tasty. The thing I love about this recipe is all the spices, it is great to cook with such varied ingredients. Completely natural and fun to cook.

People who know natural foods properly would be able to prepare meals like this and adjust the ingredients to taste without exact measurements. I wish I knew the spices better and the individual smells and flavours and where they come from on the plants. A meal like this is a real eye opener.
Title: Re: I-Tal Recipes
Post by: RAS_CHUCKY11 on January 22, 2007, 02:53:32 AM
EASY GREENS COMBO

just add callaloo,pop chow and cabbage with saltfish,ukro,hot pepper,sweet pepper,onion,tyme,scellion and carrots
Title: Re: I-Tal Recipes
Post by: phoenixtears43 on February 11, 2007, 04:00:16 PM
Iman made some great Asian Stirfry the other day i got it out of a book.

1. Heat a big skillet or wok, and fry, stirring continuously for 1 minute:
2 tablespoons oil
1 large onion, cut in half and sliced
1 large green or red pepper, thinly sliced

2. Add:
3 carrots, peeled and thinly sliced
1/2 head cabbage, thinly sliced (about 5-6 cups)

Stir well, then turn down the heat to medium.  Cook about 5 minutes untill cabbage begins to wilt.

3. add:
1 cup thinly sliced celery (which i found to be about 2 stalks)
2 tablespoons minced raw gingerroot
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup soy sauce

stir well, cook 1 more minute, turn off heat and serve over rice.

its quite tasty :P

Jah bless
Title: Bajan Fish Cakes
Post by: span on February 14, 2007, 03:43:40 PM
I eat this all the time, its brilliant Ital food...

Bajan Fish Cakes

Ingredients

2 tbsp vegetable oil
1 cup onions, finely chopped
1 cup flour
1 tsp baking powder
Salt to your taste
¾ cup milk
1 egg lightly beaten
1 tbsp butter, melted
2 tbsp eschalots
1 large fresh hot pepper
½ lb, salt fish, cooked and flaked 

Method

In a heavy frying pan, heat the oil and saute the onions until they are just wilted.
Place flour, baking powder and salt in bowl.Make a well in center and pour egg, butter and milk. 
Mix together lightly, then add the onions, eschalot, salt fish, salt and pepper.
Stir well. Drop by tablespoon full into hot oil, but do not crowd them in the pan.

And there's I Bajan Fish Cakes


Jah Bless and Guide
Title: Re: I-Tal Recipes
Post by: prophet777 on February 14, 2007, 03:56:33 PM
Your recipe may be tasty for some but, sorry fe say this Idren/Sistren. It is not ITAL. Animals are not Ital. This goes for every other post about animal flesh pon here. No disrespect. Truth. Check out the Ital. Eating the life of others is not Ital.

prophet7
Title: Re: I-Tal Recipes
Post by: RubADubDub on November 01, 2007, 10:19:12 PM
I dont know bout Ital, but which is more irie? catchin a fish and preparing it for your survival? or going to the store and buying (with money) vegetables? I would have to say the fish. . . .  (i'm vegan by the way)
Title: Re: I-Tal Recipes
Post by: MaoriLion on January 02, 2008, 11:41:51 AM
What do yah think? Is it ok if I touch meat to prepare a meal for I queen?

Oh and any Ital Asian recipes would be great! Particularly a stir-fry.
Title: Re: I-Tal Recipes
Post by: Errant Disciple on January 28, 2008, 11:38:27 AM
Buy me a fish feed me for a day. Teach me to fish feed me for a life time. Confucius

I dont know bout Ital, but which is more irie? catchin a fish and preparing it for your survival? or going to the store and buying (with money) vegetables? I would have to say the fish. . . .  (i'm vegan by the way)
Title: Re: I-Tal Recipes
Post by: teebone55 on August 29, 2008, 12:55:18 AM
Greetings to all!

Have been searching for healthy recipes.  Thank you one and all.  Will be shopping and cooking.  Will let you know how successful we are.  Tbone
Posted on: July 30, 2008, 04:17:55 PM
hay jah people,
just wonderin i really wanna learn some african/jamaican hot spicy food need to know some plz if any of yous know any cum give me some recipes.
( tofu and palm oil )

thanks one love = jah love   [smiley=shocked.gif]



Thanks for recipes! can hardly wait to cook them. Bless all
Title: Re: I-Tal Recipes
Post by: queen_of_jah_reggae on October 11, 2008, 06:15:47 AM
thankyou every much i will get st8 into it.


blessed love

keep dem coming

1 love is jah love
Title: Re: I-Tal Recipes
Post by: RastaFox on September 28, 2009, 01:55:47 PM
maybe i didn't catch it but does anyone have a good recipe for banana bread?
Title: Re: I-Tal Recipes
Post by: Nazarite I on May 23, 2011, 07:08:51 PM
Quote from: RastaFox link=topic=926. msg75357#msg75357 date=1254146147
maybe i didn't catch it but does anyone have a good recipe for banana bread?

Yes I.

Ingredients:
- 115g of vegetable margarine
- 2 large ripe bananas
- 2 tablespoons of honey
- 225g of wholemeal flower
- 2 teaspoons of baking powder
- 1/2 a tablespoon of cinnamon
- Half a vanilla pod

Method:
-Pre-heat the oven to 180 degrees celcius (gas mark 4 if the I uses a gas oven).

- Slice the bananas and mash with a fork or electric blender.

- Beat the banana paste in with the margarine and honey.

- Sift in the flower and baking powder and fold it in with the mixture.

- Cut the vanilla pod in half and scrape out the sticky black seeds with a knife.

- Stir this and the cinamon into the mix.

- Put the mix in a cake tin and spread it out to cover the bottom and level off the mix.  If the I wants to, cut up another banana and arrange the slices on top.

- Bake in the preheated oven for 35-40 minutes and allow it to cool for a while before eating.

Blessed love.
Posted on: December 05, 2010, 07:34:25 PM
Iman thought I would bring forward a list of Ital recipes I've been compiling on another RastafarI website here to share with the Idren here. Some recipes are of I own devising but credit is given when Iman got them from elsewhere.

Paella:
A traditional Spanish rice dish that takes about 45 minutes to prepare and cook. With the ammounts of ingredients listed here it will serve 4-6 people depending on the portion sizes. Iman usualy cook it in a large wok but it can work just as well in a saucepan. Traditionally cooked in a specialised paella pan though.
The recipe can be applied to almost any kinds of vegetables too. Its great with some artichoke hearts added on top at the end of cooking along with a squeeze of lemon juice. Cooking some hot pepper in with the onions and garlic is a great way to spice it up too.

Ingredients:
- 55ml of olive or other cooking oil
- 3 cloves of garlic, minced
- 1 large onion, chopped
- 900ml of vegetable stock or broth
- 450g rice, uncooked
- 4 medium tomatos, chopped
- 4 medium mushrooms, chopped
- 3 small bell peppers (red, yellow and green is best), cut into thin strips
- 100g of green peas

Method:
- Start by cooking the onion and garlic in the oil over a medium heat for about 3 minutes or until the onion is soft and traslucent. While this is going on, heat the vegetable stock in a seperate saucepan and get it simmering.

- Once the onions and garlic are done, pour in the uncooked rice, stir it in and let it cook and pick up the flavours for about 3 minutes.

- Then add the peppers, tomatoes and mushrooms, stir them in and cook for a further 3 minutes.

- After those 3 minutes are up, pour in the simmering vegetable stock and let it simmer over a medium to low heat for about 20 minutes, stirring occasionally to make sure the rice doesn't burn to the bottom.

- Once the rice is tender and most of the liquid has been absorbed, stir in the peas and let it cook for a minute more before it is ready to serve.


Root vegetable caserole:
I'm going to list the vegetables that Iman use most in England but the recipe will work with almost any root vegetables. Iman love this one in the middle of winter with dumplings when its cold and grey outside. It will easily serve 6 and should be cooked in a large, heavy bottomed pot with a lid or some kind of covering. Again, cook a chopped up hot pepper with the garlic and onion if the I wants it spicy. From start of preparation to eating it takes about an hour and half depending on how fast the I is with a knife and chopping board.

Ingredients:
- A tablespoon of cooking oil
- 1 large onion, chopped roughly
- 2 cloves of garlic, minced
- 450g of potatos, chopped roughly
- 450g of turnips, chopped roughly
- 350g of carrots, chopped roughly
- 350g of leeks, chopped roughly
- 225g of mushrooms, chopped
- 4 tablespoons of plain, cornmeal or chickpea flour (very important that is is not self-raising)
- 700ml of vegetable stock
- 400g of chopped tomatoes
- 400g of kidney beans (note that these have to soak in cold water overnight)
- Thyme
- Cumin seeds
- Pepper

Method:
- Preheat the oven to 180 degrees centigrade or equivilent.

- Boil the soaked beans in a seperate pan for about 15 minutes before draining them and setting them aside. Make sure to keep an eye on them because sometimes the starch can boil over and make a mess. If the white foam starts to get too high, take it off the heat, turn it down and then bring it back to the boil. This is usually only a problem in the first couple of minutes but its better to be safe than sorry.

- Fry the onion and the garlic in the oil for about five minutes or until they start to brown slightly.

- Add the potatoes, turnip, carrots, leeks and mushrooms and cook for about 3 or 4 minutes then stir in the flour to help the mix thicken and cook for another minute.

- Slowly stir in the stock with the tomatoes and season with the pepper, cumin and thyme. Bring it to the boil then cover and place in the oven for 30 minutes.

- Remove from the oven and stir in the beans then put it back in the oven uncovered for about 20-25 minutes. If the I wants to cook dumplings in it, this is the time to put them in.

- Remove from the oven and its done.


Bean cakes:
I learned the base of this one from a Rasta cookbook and it will make a large plates worth of cakes (about 15-20 cakes depending on how big they are made). The beans will need to be soaked overnight so make sure to plan ahead but once they're made, they're great for when the I just wants a quick snack rather than a full meal. They go well with a dipping sauce too.

Ingredients:
- 225g of black-eyed beans
- Cumin seeds
- Hot pepper, chopped finely
- 100ml of vegetable oil (more may be required to top up the frying pan between batches as the cakes soak up some of the oil)

Method:
- Once the beans have been soaked overnight, remove the skins. This is best done by putting them in a sieve or collinder and rubbing the I hands through them to get as many of the skins off as possible before rinsing the beans again. Some skins won't make that much of a difference.

- Put them in some more cold water and soak them for a further 2-3 hours. If the I is making a dipping sauce to go with the cakes then this is a good time to make it.

- Drain the beans and grind them in batches in an electric blender or a large pestle and mortar.

- Add the chopped pepper and cumin seeds into the mix and stir it in.

- Heat the oil in a heavy frying pan.

- Form cakes with the mix and drop them into the oil and fry in batches until golden brown. A heaped tablespoon of the mix makes a good size for the cakes.

Spiced potato wedges:
Spicy potato slices that are great as an accompanyment to any meal and are supremely simple to make. The spice mix can also be used to season almost any dish.

Ingredients:
- 1 large potato (for each extra person being served, add a potato and increse the spice mix appropriately)
- Olive or other cooking oil
- Dried rosemary
- Cumin seed
- Corriander seed
- Dried thyme
- Black pepper
- Turmeric
- Paprika
- Pimento
- Cayenne pepper

Method:
- Pre-heat the oven to 180 degrees celcius (or equivilent).

- Cut the potato into wedges and put them in a large mixing bowl.

- Mix small ammounts of all the spices and herbs in a pestle and mortar and grind them thoughroughly into a corse powder.

- Drizzle a small amount of oil onto the potatos before adding the spice mix and tossing the potato thoughroughly until the wedges have a light coating of oil and are coated with the spices.

- Arange the wedges on a baking tray or roasting tin and place in the oven for 25-30 minutes.

Onion Soup:
Tasty hot savoury soup for cold days. This recipe will serve four but extra portions aren't hard to add. It takes about two hours from start of preparation to eating and needs constant attention for about an hour and a half but the end result is well worth it if the I has the time to spare.

Ingredients:
- 4 large onions, chopped fine
- 50ml olive oil
- 2 cloves of garlic, crushed
- 900ml vegetable stock
- Black pepper
- Rosmary

Method:
- Heat the oil in a large saucepan and fry the onions and garlic on a medium high heat for a few minutes.

- Reduce the heat and cook the onions for 45-60 minutes. At first the onions don't need to be stirred often but as they turn from golden to deep brown, they will need to be stirred constantly to stop them burning to the base.

- Once the onions are browned add the vegetable stock and season with black pepper and rosmary.

- Partially cover the soup and leave it to simmer for 30 minutes.

- Season with some more black pepper just before serving for a nice peppery edge to it.

Falafal:

Slightly spiced traditional North African chickpea cakes that are simple enough to make and taste great. I usually eat them in a pita bread with lettuce and grated carrot but they can be eaten with a dipping sauce or just on their own and they'll still taste great. They will keep in the fridge for about a week as well so they are great as a snack. This recipe usually makes 15-18 falafels.

Ingredients:
- 240g cooked chickpeas
- 4 cloves of garlic, crushed
- Black pepper
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of ground cumin seeds
- 1/4 teaspoon of ceyenne pepper
- 1/4 teaspoon of baking powder
- Corriander leaf, chopped finely (dried or fresh is fine)
- 1 tablespoon of tahini (sesame paste)
- 50g of breadcrumbs
- About 300ml of vegetable oil for frying

Method:
- Grind the chickpeas in an electric blender or large pestle and mortar until they're about the same consistency as the breadcrumbs.

- Add the chickpeas and the rest of the ingredients into a large mixing bowl and mix it until it forms a soft dough that holds together well. If it is too dry, add a little water a teaspoon at a time until the consistency is right.

- Form it into small balls and allow to rest in a cool place for 30 minutes.

- Heat the oil in a large wok or pan until it is hot enough for deep frying. A small piece of bread dropped in should turn crisp in about 10 seconds.

-Fry the falafels in batches until they are golden brown before draining them on some kitchen towel.

Jerk vegetable kebabs:
Spicy seasoned vegetable kebabs to cook on the barbecue or grill. The recipe that Iman learned from a vegetarian cookbook did originally include tofu but Iman personally do not like the taste and texture of it so Iman do it with just vegetables. If the I wishes to add tofu, just season it the same as the vegetables and add it to the skewers in place of 10 of the mushrooms. The same can be done with any other vegetables the I wishes to use. The ammounts here will make about 10 kebab skewers.

Ingredients:
- 1 red peppers, cut into about 10 good sized chunks
- 20 small mushrooms (button or chestnut variety are good) or a few larger mushrooms cut into smaller chunks
- 1 large onion, cut into 10 segments like an orange
- 2 spring onions, chopped finely
- 3 cloves of garlic, crushed
- 2 teaspoons of ground pimento
- 1/2 a teaspoon of paprika
- 1/2 a teaspoon of cayenne pepper
- 1/2 a teaspoon of ground black pepper
- 1/2 a teaspoon of ground cinnamon
- 1/2 a teaspoon of ground nutmeg
- 1 teaspoon of honey
- 2 tablespoons of olive oil

Method:
- Pre heat the oven to 180 degrees centigrade (about gas mark 4).

- Put some bamboo skewers in some water to soak so that they don't catch fire later.

- Make the jerk seasoning by mixing the spring onion, spices, garlic, honey and oil.

- Stir the seasoning in with the vegetables in a bowl and mix them so that the vegetables are well coated. If the I is using tofu, rub some of the seasoning onto the tofu and set it aside.

- Roast the vegetables in the oven for about 15 minutes until they are soft.

- Thread the vegetables (and tofu if the I is using it) onto the skewers and grill or barbecue them for about 10 minutes, turning regularly.

Tomato, lentil and onion soup:
Tasty warming soup that is quite easy and quick to cook. The ammounts here will serve 4 to 6 people.

Ingredients:
- Olive oil
- 1 large onion, chopped
- 2 celery sticks, chopped
- 175g of split red lentils
- 2 large tomatoes, roughly chopped
- 900ml of vegetable stock
- Dried tarragon
- Dried basil
- Dried thyme
- Ground black pepper

Method:
- Heat the oil in a large saucepan and cook the onion on celery for 5 minutes before adding the lentils and cooking them for 1 minute.

- Stir in the tomatoes and stock and season with the dried herbs and pepper then bring it to the boil, cover and simmer for 20 minutes, stirring it occasionally.

- Once the lentils are cooked, set the soup aside to cool slightly.

- Mash the soup in an electric blender or with a potato masher before serving. Some fresh parsely on top finishes it perfectly.

Spiced mash potato:
Iman have found Iself with an excess of potatos recently so I've been experimenting with ways to make them slightly less bland. This recipe is pretty quick and easy and goes well with pretty much anything. The ammounts will make about two portions.

Ingredients:
- 2 large potatoes, chopped roughly
- 1/2 a teaspoon of turmeric
- 1/2 a teaspoon of mixed, dried herbs
- 1/2 a teaspoon of paprika
- 1 teaspoon of chilli powder
- 2 tablespoons of olive oil
- 2 spring onions, chopped finely

Method:
- Boil the chopped potato in a large pan of water for about 15 minutes or until the I can spear them with a knife and have them fall off the end.

- Drain the pan of water and add all the other ingredients in with the potatoes.

- Mash the potatoes and the other ingredients thoughroughly until it is soft and the ingredients are all mixed.

Butternut Squash/Sweet Potato soup:
This is a soup that I normally make with butternut squash. Sighting that some of the Idren here don't eat squash though, Iman will say that it works just as well with sweet potato. It should serve 5-6 people.

Ingredients:
- Half a large butternut squash, chopped into cubes/2 medium sweet potatoes, chopped into cubes
- 2 sticks of celery, chopped
- 1 large onion, chopped
- 4 medium tomatoes, chopped
- 1 litre of vegetable stock
- 2 cloves of garlic, crushed
- Cumin seeds
- Black pepper
- Tyme
- Basil
- Tarragon
- Rosmary

Method:
- Heat a large pan and toast the cumin seeds until they brown slightly or begin to pop or crackle slightly.

- Add a little oil then add the celery, onion and garlic and cook until the onions and celery are slightly translucent.

- Add the tomatoes and squash/potato and allow to cook for a few minutes.

- Pour in the stock and season with the pepper and herbs before covering and allowing to simmer for 30 minutes.

- Mash the soup with an electric blender or potato masher.

Green vegetable soup/stew:

This stew is pretty easy to make since it just requires all the ingredients to be thrown into a pot of vegetable stock. It should serve about 4 or 5 people and can be turned into a soup with a blender.

Ingredients:
- 200g of mixed pulses (will need to be soaked in plenty of cold water overnight then boiled for 10 minutes seperately to boil off the starch)
- 1 medium onion, chopped roughly
- 1 leek, chopped roughly
- 1 spring onion, chopped finely
- 1 stick of celery, chopped
- 1/2 a small cabbage, shredded into strips
- 1 litre of vegetable stock
- Black pepper
- Tyme
- Rosmary

Method:
-Simply toss all the ingredients into a large heavy bottomed pot, bring to the boil then cover and simmer for 30-45 minutes until the pulses and vegetables are tender. If the I wants soup rather than stew, simply put the stew in a blender and give it a couple of spins.

Ital Omelette:
An egg-free, Ital alternative to an omelette that I found in a Rasta cook book. The I can make it with other vegetables as well as the onion. I normally use a couple of small mushrooms in this recipe as well and the I can also add more spices and herbs for other flavours. This recipe will cook one big omelette that will serve four.

Ingredients:
- 4 green bananas
- 1 medium onion, chopped finely
- 275ml of water
- 1 tbs of wholemeal flour
- 1/2 tspn grated nutmeg
- Vegetable oil for frying

Method:
- Skin the bananas and put them in a blender or food processor and blend them before adding the water a little at a time until the bananas are soft in consistency.

- Mix the onions and any other vegetables the I is using in with the banana mix in a bowl before stirring in the flour and nutmeg and any other spices or herbs.

- Heat the oil in a heavy bottomed frying pan before frying on both sides until golden brown. And easy way of flipping the omelette is to put a plate over the pan and turing it over holding the two together before sliding the omelette back into the pan on the side that needs frying.

Lentil Curry
A hot curry using tomatos, celery, onion, carrot and lentils. It will serve about 4.

Ingredients:
- 1 stick of celery, chopped
- 3 small tomatos, chopped
- 1 medium onion, chopped
- 1 large carrot, chopped into small cubes
- 1 cup of red split pea lentils
- 2 cloves of garlic, crushed
- 10g of finely grated dried coconut
- 300ml of vegetable stock
- Hot pepper, chopped finely
- Cumin seeds
- Corriander seeds
- Cayenne pepper
- Black pepper
- Turmeric
- Brown mustard seeds

Method:
- Heat a large pan or wok and dry roast the cumin and corriander seeds on the base until they are browned slightly.

- Empty the roasted seeds into a pestle and mortar with the other spices and the grated coconut and mix them into a powder.

- Add a little oil to the pan or wok and cook the onions, celery, garlic, hot pepper and carrot for about 5 or 6 minutes or until the onion and celery is soft.

- Add in the tomatos and cook for another 3 or 4 minutes before adding in the spice mix and stirring it in.

- Add the vegetable stock and the lentils then allow to simmer, stirring occassionally to make sure the curry doesn't stick to the bottom for about 20 minutes.


Blessed love.
Posted on: February 07, 2011, 11:03:26 PM
Dandelion and parsnips
This is something I have been making recently now that spring has sprung in I part of the world and all sorts of good food is coming out in the wild. Since dandelions are literally everywhere here they are the easiest wild food to gather. The leaves are quite bitter on their own so it is best to cook them with sweeter tasting vegetables and herbs like parsnips and carrots. Adding some of the yellow petals of the dandelion flowers can be interesting as well.

Ingredients:
- 1kg of freshly picked dandelion leaves
- 1 large parsnip, cut into thin slices
- 1 large onion, chopped finely
- 1 leek, chopped
- Sage
- Tyme
- Black pepper
- Olive oil

Method:
- Fry the onions, leek and parsnip in the olive oil in a large pot until the onions begin to turn translucent.

- Add the dandelion leaves and stir the pot until the leaves are wilted then add the herbs and pepper and allow to cook for 20 minutes on a medium heat, stirring occasionally.

Blessed love.
Title: Re: I-Tal Recipes
Post by: Guidance on November 19, 2011, 11:13:56 PM
Not sure of the exact recipe but here's to sum it up.

Vegetable soup (With your favorite vegetables)

Plain white rice.

Pour enough soup broth over the rice just to get the rice a little soaked.  Pour your vegetables over top and enjoy.  :)

Simple and delicious.
Title: Rasta cook needed
Post by: jmiller78@me.com on March 24, 2012, 01:58:51 PM
Hello there.
My Name is Jay.  I live in Russia and am urgently seeking a Rastafarian cook for one of my restaurants. 
I am willing to pay great money and all expenses for a rastafarian to come and work for me on a 5 month contract this summer. 
The job description is basically bbq jerk chicken, rice and beans. 
This is a great opportunity to make some seriously good tax free cash!
5 days on- 2 days off- 8 hours per day.  About 200 hours per month!
Everything a rasta need to enjoy life is fully supplied! As well as great accom, drivers, translators, flights visas- EVERYTHING!!
Must know how to cook a traditional jerk chicken, have dreadlocks, love soca, smile and enjoy life!
Email me asap if you are interested!

Jay!
Title: Re: I-Tal Recipes
Post by: SuperSmile on March 24, 2012, 03:52:31 PM
good luck finding a true Rasta who will cook you chicken,
Title: Re: I-Tal Recipes
Post by: Knowledge on April 01, 2012, 11:20:53 AM
Well it wont be a problem to get carcass cooked for you at any 12 tribes event, if you don't believe I, then ask Nazarite for confirmation of that.
Title: Re: I-Tal Recipes
Post by: Nazarite I on May 06, 2012, 11:35:34 AM
And so what if they do?
Every time you bring up Twelve Tribes it's to have a dig at them because they have jerk chicken in their little reggae functions and some of them don't hold as strict an Ital Livity as some other Rastaman. No mention of the works they perform to build up Shashamane. No mention of the shema ball and the Crown Prince. No mention of their good works, just negative words you're coming with towards them, and asking I to back you too? Yeah I know some Twelve Tribes Rasta people who eat chicken, but they're Righteous still and I give love to them same way as I would to I Bobo Idren who's so Ital he doesn't even beat Nyahbinghi drum because it's skinned with goat.

One RastafarI house, many mansions, no division.
Title: Re: I-Tal Recipes
Post by: Knowledge on May 06, 2012, 02:59:27 PM
Let’s get something straight;
Supersmile wrote ; good luck finding a true Rasta who will cook you chicken,
I replied; Well it won’ be a problem to get carcass cooked for you at any 12 tribes event, if you don't believe I, then ask Nazarite for confirmation of that.
As I seem to recall you saying that you had visited one of their “reggae functions” 
So given that I have merely expressed a truthful response to Supersmile and bearing in mind your own statement about their function in Brixton, where you said something on the lines of “dem a eat  nuff chicken and drink beer but dem cool still,” I deem it reasonable to quote  you.  So why you getting churlish?  A wha’appen? truth a hurt you?
Ask for I asking you to back I, wait you mad yout? Where do you get that from, I merely suggested to Supersmile to check with you, based on what they had written, sorry I had you down as a exponent of the truth, if that ain’t the case, then fair enough. My fault for making that wrong assumption/
I notice that you are very partial in terms of your references and display what can only be termed  a  subjective and selective tendency. How come you nah seh anything to Supersmile? ( No diss Supe, just asking a relevant question to emphasize the point, seen)
As for your argument re Sheshamane, if the point you are making about the 12 tribes, centres around that, then you’ve lost the plot.  Go and  check the Bobo who fresh from out of Bull Bay, you’ll find that they say, that them done with that and most are now making their way to Gambia and Kenya to settle down because of the in-fighting between organisations on the land, namely EWF and 12 tribes. Don’t take my word for it check it out.   I noted that when Sizzla (the dj who makes his corn chatting about repatriation etc) was out there in Africa, it wasn’t Shashemane he headed for.   
By the way real Rasta nuh join organisation, you nuh know dat yout??
I don’t really know about the Shema Ball -!!! As for the crown prince?? What is the point you are making??   
As you are aware, but conveniently ignore, unlike yourself, I am not  dissing an individual, and my friend them, who are members of the twelve tribes, know that, but as an organisation, I don’t hesitate to let you know that the 12 tribes are not an example of righteousness that you beLIE-eve , but then again you wouldn’t really know that, But given that we knew Vernon and his flex , it follows that we know what we talking about seen!!
Just out of curiosity, a which Bobo Idrin you know that is so Ital (you go on to state) that they don’t beat Nyahbinghi drum cos it’s skinned with goat – A who dem??
One House – Many Mansions?? Yeah right! If that’s the case, how come you are just        Re-acting instead of Reasoning? I’ve yet to see you reply to I, with reasoning, it’s always either you ReAct or just run and stay silent.

Temet Nosce – Seen.... 
Title: Re: I-Tal Recipes
Post by: Nazarite I on May 07, 2012, 03:21:18 AM
I never run and hide, I just don't have the time to sit down and reply to every little thing from every One on here, especially to you after I've seen you just like to patronise. I even said it to the I.
But right now, it's late and I feel like telling you why I don't really connect with the I.
I remember my own words just fine for a start. Nothing hurt I about it, it's the truth and I don't deny it. A lot of Twelve Tribes deal with flesh eating still, and a fair few of them like a beer occasionally. I also don't deny that I am an Italist and those things can't enter I temple. I don't deny that there is plenty of contention among I and I about the Twelve Tribes. I can't even say I personally like a lot of Twelve Tribes Rasta I meet because some of them come across well pushy and talk more about Christ than Selassie I, like they aren't One. I have a couple of close Idren who hold the Twelve Tribes Livity and do works in the Twelve Tribes, but I know that Twelve Tribes isn't I place. I don't support everything they do. I know all about the difficulties in Shashamane and the infighting among I and I. I've seen an Elder from the EWF and a next Rasta having a shouting match over a conference table over who's organisation's name gets tagged to a works, and they wouldn't even listen to the word of I and I Nyahbinghi Ancient who said straight up that it comes under the name of RastafarI alone. Not Nyahbinghi, EWF, Twelve Tribes or whatever, just RastafarI. I and I get news around fast these days and RastafarI people are not silent about the issues I and I face.
The I talks like I being a youth is a bad thing, but the only RastafarI people I hear giving Word Sounds towards real Inity and reconciliation between I and I are the Ancients and the Rasta youths. It seems like everyone in between says I and I should be Inited, but then when it comes round to working and sharing with the next mansion or house, they get hung up on the past mistakes and let that get in the way of I and I progress. And that goes for every Rasta, because if Ones aren't saying they don't deal with this mansion because they're part of that mansion, it's because they aren't in a mansion and they don't deal with mansions. Only the youths who have no direct experience of the past trouble but hear about it and come with a fresh perspective and the Ancients who've seen it all before and know better seem to know that I and I have to burn out the petty division between I and I.
In I and I father's house there are many mansions, and every organisation has their place, so let Twelve Tribes have their dance where they sell their jerk chicken and beer and raise their funds and build up Shashamane. Let the Bobo man walk and sell their broom to set up their camps in Ghana. Let the Nyahbinghi man run the Binghi house and sell his herbs for the Repatriation fund. Let the Rastaman who doesn't deal with mansions have his own business to sort his own thing. But when I and I come together for RastafarI works or Reasoning then I and I should have no division. This website is such a place where any Rastaman with a computer can come and Reason. So when I and I come here, I and I should leave the division talk at the door. So when I see the I coming and bringing up all these negative things like they mean I and I can't still say Raspect due to every Rastaman and every Rasta Empress, whatever problems I and I may have, I just know that it's not for I and I progress. I'm not going to apologise for saying it.
Title: Re: I-Tal Recipes
Post by: Knowledge on May 08, 2012, 11:21:07 PM
Nazarite, you don't deny that there is plenty of contention about the Twelve Tribes. You even  say “you can’t  say that you personally like a lot of Twelve Tribes Rasta, come  across well pushy and talk more about Christ than Selassie I, like they aren't One”. You then go on to acknowledge  the difficulties in Shashamane etc, but yet you ready to rail up against Iman, who nah do anything other than seek for truth?  You’re not making sense, by this I mean, that you made a statement about the works you feel 12 tribes have done  but nothing  concrete.  By the way, I am somewhat surprised that in addition to the carcass and beer that they swill, you never mentioned anything about how they sport a union jack and a picture of the queen at their function.

You then going onto state that "I talk like I think  that being a youth is a bad thing" 
When did you hear I say that being a youth is a bad thing? Yo, we nuh inna de ‘make it sound business,’ Seen!  We deal with how it sound, not with what we feel it sound like, so maybe it would be better to ask for a clarification rather than simply assuming negativeness?

When you refer to quotes regarding My Father’s house and many mansions, blah blah.                                                                                                           De I a quote a mistranslation.  The actual phrase is “In the fathers place of abode, there are many houses.
You also state that “This website is such a place where any Rastaman with a computer can come and Reason”.                                                                             
So again I ah ask de I, if a reason we a reason on yah, why is it that you always getting uppity, like say the hotter claps a clap you when I say certain things ? Especially when it’s I ah talk!! Like I said to you before, you seem to avoid the direct questions that I put towards you for clarification. That’s not reasoning...! That flex kinda coming in to I like either churlishness, or lack of information, or maybe it’s just a display of deep seated contempt, which is certainly not the attributes of Rastafari regardless of Age and Gender. Seen!!
Title: Re: I-Tal Recipes
Post by: Janette on November 24, 2012, 10:31:59 PM
. . . so back to kitchen! :)   
coconut rice:
Heat coconutoil and fry onions in it.
Add mays and if you like fresh small cutted pepe.
Put rice into it and then coconutmilk.
Add water if you see the coconutmilk is not enough.
Then you can put salt and spices the way you like it.
Then let the rice coock finish.
(pepper, thymn . . .  )

No much vegetable but its good to prepare when you need something fast.

Posted on: September 03, 2012, 08:01:01 PM
UNRIPE SPELT GRAIN   ( I hope this translation is really correct, it sounds somehow...)

- fry onions and leek in a good oil.
- put unripe spelt grain (Grünkernschrot)
- add water and let it coock until its soft enough.
- put some seasalt and spices of your taste ( garlic is always good! )
- then put tomato

A very nice food! :)
Posted on: November 24, 2012, 08:33:52 PM
- cut a pumpkin, 2 potatoes, some carrots, 1onion, 1 apple in some water and seasalt. (and herbs, the way you
   like)
- when its soft, mix it small
- then add sesame.
- ALREADY FINISH!