jamaican curry

By hefk -
There is not really a recipe in this post, but I just wanted to share a food moment with folks I know would appreciate it. I am a big fan of ethnic food. I am a big fan of authenticity. This experience involves both in yummy doses.
My very very Jamaican neighbor, Grandma Gertrude, the wife of a man I know only as DaDa, is also the mother of 9 grown children, and grandmother of countless "cousins" who almost all live in our neighborhood. She and I got talking the other night about (what else?) food and cooking; we began discussing the differences between Indian and Jamaican curries. Her family brings curry and jerk seasonings back to the States from Jamaica when they or other family members go. She seemed shocked that I hadn't ever tried Jamaican curry and her descriptions made me eager to try it. Two nights later, she appeared on my doorstep with a small brown paper sack containing a slice of wedding cake from her niece's wedding and a bag of curry powder to do with as I pleased. And I did. And I loved it.
The cake, by the way, tastes very good. The curry, it is amazing. I just cooked some thin slices of chicken and red onion in olive oil and added about a tablespoon of curry. It turned everything golden yellow and smelled very turmericky. I put half of the chicken pieces on a Boboli pizza crust, and I've been eating the other half piece by piece because it's there and it's delicious.
It was so nice of Gertrude to share with me. I knew you guys would feel the love.

Comments

Anonymous said…
Am totally feeling the love (and wanting to try the curry!) Is it the kind of thing you could buy in an international grocery, or does it really seem one-of-a-kind? I have gotten v. lazy of late and only use curry paste from the jar, but this sounds like it would be worth going back to powder form.
11:01 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more