Seen/Heard at an Event
More about some of the people, recipes, and resources introduced to you at our January-February 2023 events
Ingredients:
2 cups rice of your choice (Chef Shayla used Carolina parboiled rice)
3 Tablespoons Olive oil
2 Tablespoons Curry powder
1 tsp smoked paprika
1 small yellow onion (diced)
1 tsp Fresh ginger
3-4 Garlic cloves (minced)
3 bunches Leafy green of your choice (Chef Shayla used collard greens)
32 oz vegetable broth
Root vegetables of your choice (Chef Shayla used 2 green plantains, 3 sweet potatoes, 2 yucca, and 5 large carrots)
1 can (14 or 15.5 oz) coconut milk
1 medium green pepper (diced)
1 medium yellow pepper
1 medium red Pepper (s/a)
4 medium-sized tomatoes (dice)
1 Ripe plantain (sliced)
3-4 sprigs Fresh thyme leaves (if using granulated, use 3-4 teaspoons)
1 teaspoon Fresh ground black pepper
Salt to taste
Cook the rice according to package directions. While the rice is cooking, make the soup.
Heat the oil.
Add the curry powder and let it cook for about 30 seconds, or until very fragrant.
Add the onion and sauté until almost clear.
Add the ginger and smoked paprika, then stir until fragrant.
Add the garlic and stir until you can smell it, but be careful not to let it burn.
Add the greens and stir them well, until coated with the spices and oil and slightly darkened.
Add half the vegetable broth and turn down to simmer. Chop the root vegetables if you haven’t already.
After the greens have cooked down for about 10 minutes, add the root vegetables and the remaining vegetable broth and the coconut milk.Return briefly to a boil, then set to simmer for 20 minutes. Chop the remaining vegetables if you haven’t already.
Add the remaining ingredients, except fo the salt, and continue simmering until root vegetables are to your desired tenderness.
Add the salt.
Serve over rice, or add a scoop of rice on top as a garnish.
More about and by Anita Cornwell
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More about and by Adrian Stanford
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NEWSPAPERS & SERIALS
Stanford’s work is also found in the following publications:
Tangents magazine, multiple volumes, 1966-1969
The Philadelphia Tribune