Ital Coleslaw

Ingredients:

1/2 Cucumber
2 medium sized carrots
3 medium sized tomatoes
3 ounces of beansprouts
1 tablespoon of vinegar
3 tablespoons of sunflower oil
1/2 cabbage or whole chinese leaf
-freshly ground black pepper to taste

Directions:

First wash cabbage or the chinese leaf,
drain and shred finely.

Next wash the cucumber and slice thinly,
peel and grate the carrots and slice the
tomatoes.

Next arrange the shredded cabbage onto a
serving dish. Edge the dish with slices
of cucumber.

In a bowl combine the grated carrots and
the beansprouts.

Mix together the dressing ingredients oil
vinegar with black pepper, use a fork and
beat until it’s well blended then pour on
top of the carrots and beansprouts.

Toss then arrange right in the center of
dish. Decorate with the sliced tomatoes.
Enjoy!

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Jerk Barbecue Vegetables

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves: 4

INGREDIENTS:

* 1 large cho-cho, cut into thin strips
* 2 medium carrots, sliced
* 2 cloves garlic, finely chopped
* 1 medium onion, finely chopped
* 2 Tbsps. vegetable oil
* 1/2 pack spaghetti
* 1 medium broccoli, broken in florets
* 1 medium cabbage, coarsely shredded
* 1/4 tsp. salt
* 1/4 cup GRACE JERK BARBECUE SAUCE

METHOD / DIRECTIONS:

1. Boil spaghetti as directed on package.
2. Heat oil and sauté seasonings.
3. Add carrots, cho-cho and stir fry for 2 minutes.
4. Add broccoli, cabbage and spaghetti and continue stir frying for another 2 minutes.
5. Sprinkle with salt if desired, toss in Grace Jerk Barbecue Sauce and remove from heat.
6. Serve immediately.

SERVING SUGGESTIONS:

Diced cooked chicken, ham, meat or fish can be added to make this dish a complete meal.

RECIPE NOTES:

Cho-cho is a Caribbean vegetable also known as Christophene. It is a vegetable with 90% water.

Ital soup (excerpt from the Rasta Cookbook)

A substantial soup that will satisfy the largest of appetites; a true “Ital” feast which requires only fresh fruit juice to complete the meal.
Ingredients:
1 lb (450 g) yam: ½ (225 g) sweet potato
1 lb (450 g) pumpkin: 1 lb (450 g) callaloo
½ small cabbage: ½ lb (225 g) carrots
1 cho cho: 1 green pepper
2 cloves garlic: 2 medium-sized tomatoes
3 spring onions: 2 pts (1100 ml) water

First prepare the vegetables. Peel the yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumpkin. Carefully wash the callaloo, trimming away any thick stems and chop. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots. Peel the cho cho, cut it lengthways into quarters and remove the heart. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the spring onions. Place the pumpkin and root vegetables in a large saucepan with the water. Bring to a boil and simmer for ten minutes. Add to the pan the callaloo, cabbage, cho cho, pepper and finally the chopped tomatoes and spring onions. Season with plenty of freshly ground black pepper and simmer for twenty minutes more until cooked. Serves 4-6.

Carolina Country Slaw

Ingredients:

1 large cabbage, shredded
1 bell pepper, diced
1 onion, diced

Mix the pepper and onion together. Layer the cabbage and pepper and onion mix in a large mixing bowl. Pour 1 ½ cups sugar over this.

Mix the following ingredients together and bring to a boil:

1 cup of vinegar
3/4 cup of oil
1 tsp. of Salt
1 tsp. of celery seed
2 tsp. of Mustard
1 tbsp. Plus 1 tsp. of Sugar

Pour this over the cabbage, pepper, and onion and do not stir. Cover tightly and refrigerate for 4 hours. Tastes better if refrigerated overnight.

serves 8