Rasta Nicks Forum

Please login or register.

Login with username, password and session length
Advanced search  

News:

No news is good news!

Pages: 1 [2] 3 4

Author Topic: I-Tal Recipes  (Read 24218 times)

0 Members and 1 Guest are viewing this topic.

EmpressGong

  • Guest
Re: I-Tal Recipes
« Reply #15 on: July 15, 2005, 05:23:09 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
Logged

Reed

  • Guest
Re: I-Tal Recipes
« Reply #16 on: July 15, 2005, 04:58:39 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.
Logged

RastaEvan11

  • Guest
Re: I-Tal Recipes
« Reply #17 on: July 22, 2005, 12:13:53 AM »

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]
Logged

joeyb

  • Guest
Re: I-Tal Recipes
« Reply #18 on: September 30, 2005, 05:46:55 PM »

Thanks for the recipes brothers and sisters. Im now off to Uni so these will come in handy.

OneLove
Logged

M-Dub

  • Veteran User
  • *****
  • Karma: 3
  • Offline Offline
  • Posts: 2201
  • Be conscious of the past, prepare for the present
Re: I-Tal Recipes
« Reply #19 on: September 30, 2005, 08:44:32 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
Logged

Ash-Tree

  • Veteran User
  • *****
  • Karma: 6
  • Offline Offline
  • Posts: 1076
  • E.M.HTP
    • Ayahuasca Art
Re: I-Tal Recipes
« Reply #20 on: October 13, 2005, 10:54:26 AM »

yam is like a big potatoe smg
Logged
www.Amazonian-art.com Ayahuasca Shamanic Dream art for sale. Paint your Dream or Vision Custom for you, Original Art

missmissytaj

  • Guest
Re: I-Tal Recipes
« Reply #21 on: October 15, 2005, 04:54:48 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]
Logged

fiya_man

  • Guest
Re: I-Tal Recipes
« Reply #22 on: October 20, 2005, 04:48:14 PM »

definetly going to try some
Thanks for the posts
Logged

empress_mimi

  • Full User
  • ***
  • Karma: 0
  • Offline Offline
  • Posts: 137
  • forward unto zion
Re: I-Tal Recipes
« Reply #23 on: December 03, 2005, 01:11:58 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]
Logged
one love mi idrin

Jason

  • Full User
  • ***
  • Karma: 0
  • Offline Offline
  • Posts: 159
  • www.rastafarispeaks.proboards60.com/index.cgi
Re: I-Tal Recipes
« Reply #24 on: March 24, 2006, 11:35:53 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
« Last Edit: March 24, 2006, 11:36:22 AM by Jason »
Logged
JAH Guides over us everyday, JAH Protects Us Everday
SO I GIVE THANKS AND PRAISES EVERYDAY!

One love
JAH BLESS  www.rastafarispeaks.proboards60.com/index.cgi

M-Dub

  • Veteran User
  • *****
  • Karma: 3
  • Offline Offline
  • Posts: 2201
  • Be conscious of the past, prepare for the present
Re: I-Tal Recipes
« Reply #25 on: April 05, 2006, 10:26:51 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

« Last Edit: April 05, 2006, 10:27:51 PM by M-Dub »
Logged

Short_Rasta

  • Standard User
  • *
  • Karma: 0
  • Offline Offline
  • Posts: 18
  • The Lion Of Judah Shall Break Every Chain
Re: I-Tal Recipes
« Reply #26 on: April 17, 2006, 05:44:07 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!
Logged
Have pity on those whose chances grow thinner
There ain't no hiding place from the Father of Creation. ONE LOVE.

Muslim

  • Full User
  • ***
  • Karma: 1
  • Offline Offline
  • Posts: 213
  • P E A C E
Re: I-Tal Recipes
« Reply #27 on: August 09, 2006, 02:20:59 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
Logged
you call him Jah, I call him Allah

Rasta_Positive

  • Guest
Re: I-Tal Recipes
« Reply #28 on: September 04, 2006, 09:49:41 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!
Logged

prophet777

  • Guest
Re: I-Tal Recipes
« Reply #29 on: October 15, 2006, 01:37:05 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
« Last Edit: October 15, 2006, 01:40:09 PM by prophet777 »
Logged
Pages: 1 [2] 3 4
 

Page created in 0.111 seconds with 21 queries.