Bob Marley’s Rastafari heritage and values were honored in the food he ate. Ital food is to be as fresh as possible, and free of additives like preservatives and other chemicals, and often without meat or dairy as well.
Something like this recipe, inspired by Marley, would have been seen often on tour, where he was known to travel with a personal chef.
Ingredients:
2 cans kidney beans, drained
1 cup water
2 1/2 cups coconut milk
1-2 tbsp ground allspice
1/2 tsp white pepper
2 cloves garlic, minced
1 onion, diced
2 sprigs thyme
10 okra, sliced
2 sweet potatoes, large dice
1 potato, large dice
3 carrots, chopped
1 can corn
10 oz butternut squash (or pumpkin), cubed
Optional: scotch bonnet pepper
Instructions:
1) In a large pot or Dutch oven, add coconut milk and water, and bring to a simmer.
2) Add kidney beans, pepper, allspice, garlic and scotch bonnet pepper (if using). Simmer for a few minutes.
3) Add onion, thyme, butternut squash and okra. Simmer for a few minutes.
4) Add potatoes corn and carrots. Simmer about 25 minutes. Serve alone or with white rice.
Tip!
The original recipe did not call for any salt, but I did add some at the end.
