Escape To Jamaica With A Recipe for Jamaican Ital Stew From Chef Tajahi Cooke
CHEF TAJAHI COOKE shares his special recipe for Jamaican Ital Stew. The founder of Ms. Betty’s Cooking is well-known for his mouth-watering Jamaican recipes and his advocacy work in the community. Chef Taj’s dishes can be sampled at the Supper Club Series this month.
This is based on the classic curry chicken that is not only a staple in Jamaica and the Caribbean and especially in Ms. Betty’s kitchen.
Jamaican Ital Stew
Ingredients {serves 4-6 people}
Potato - 2 cups diced
Corn On The Cob- 2 Whole sliced into 1 inch thick pieces
Carrot - 1 1/2 cup slice into 1 inch thick pieces
Green Banana - 2 Fingers sliced into 1 inch thick pieces *Your Local Asian Grocery Store Will Help You With This*
Ms. Betty’s Curry Powder - 3 1/2 Tablespoon *Optional*
Yellow or White onions - 1 cup large diced
Water - 1 1/2 cup *Save 1/2 Cup For The End*
Unsweetened Coconut Milk - 1 can *Filled Can 1/2 Way w/ Water & Get Remaining Coconut Milk*
Garlic - 3 Clove - Minced
Fresh Thyme - 1/4 cup Pick the leafs off chop for 20 seconds to wake up the oils
Red Bell Pepper - 1/4 Cup medium diced
Salt - 1 Tablespoon
Black Pepper - 1/2 Tablespoon
Red Chili Flakes - 1/4 Teaspoon *For A Touch Of Heat*
Coconut Oil - 1/4 Cup
Rice
Basmati Rice - 2 cups
Water - 4 cups
Kosher Salt - 2 Teaspoon
Fresh Thyme - 1/4 Cup Pick the leafs off and chop for 20 seconds to wake up the oils
Coconut Oil - 2 Tablespoon
Let’s Cook!
On medium heat using a small stock pot, add coconut oil, onions, and let sauté until translucent. Add 1 tablespoon of curry powder, garlic, thyme and potato’s and sauté until potato’s get a little color. Add remaking ingredients and let simmer on medium to low heat until liquid is reduced by half. Taste and enjoy over rice, toasted Chipati, Roti or even on its own!
Rice!
Rinse your rice, under running water until water is clear. Combine your 4 cups water and remaining ingredients. Let this come to a boil and lower your heat to a medium to low temperature until until the liquid has completely evaporated. Your rice should be shelly, smells amazing of thyme and taste fluffy. From this point, enjoy!!
