Lesley Enston’s heartfelt new cookbook, Stomach Full, is the whole lot a cookbook ought to be. To start with, I’m excited to prepare dinner the whole lot in it…
…like pumpkin fritters and coconut-stewed greens and candy plantain omelettes and meat stews flavored with intense inexperienced sauces. These are vibrant, lovely recipes that inform tales.
Enston grew up in Toronto with a Trinidadian mom and Canadian father, and as she received older felt drawn to folks of the Caribbean islands, like Puerto Rico, Dominica, Jamaica, Barbados, Haiti and past. Despite the fact that their languages and spices differed, she says, “I felt at dwelling of their meals, their music, and that unmistakable vibe of an individual who grew up with the solar of their face, surrounded by the Caribbean Sea.”
Her 100-plus recipes are organized by 11 key substances throughout Caribbean cuisines — beans, calabaza, cassava, chayote, coconut, cornmeal, okra, plantains, rice, salted cod, and Scotch bonnet peppers.
And Enston makes the tales private. The pholourie (deep-fried cut up pea fritters) was “100% considered one of my favourite causes for visiting Trinidad.” For Soup Jomou, Haiti’s “Freedom Soup,” she enlists Haitian-American chef Cybille St.Aude-Tate, who expresses awe at how lengthy her folks have been making it. And — my favourite half — most of the recipes weave by means of the joyous recollections of her household’s dwelling cooking, like this pelau, under.
“‘Me stomach full’ is a phrase you’ll hear all through the English-speaking Caribbean,” Enston writes within the introduction. “It has an apparent that means — a full and happy abdomen — however may imply a full and happy coronary heart and soul.”
Pelau (Hen and Rice)
From Stomach Full by Lesley Enston
Serves 6-8
Says Lesley: Whereas Arroz con Pollo will be the most well-known model of rooster and rice exterior of the Caribbean, pelau is the one I do know finest. It at all times confirmed up at household capabilities at my aunt’s home across the nook… As an individual who, previous to having a small baby, by no means had ketchup in my home, I’ve to confess it’s actually the key sauce. You can substitute tomato paste in the event you should, and I’ve, however the magic might be lacking. I’ve eaten a variety of pelaus in my life, however this one from Dominica is likely to be my favourite.
3 kilos bone-in rooster thighs, pores and skin eliminated, minimize into bite-size items
¼ cup plus 2 tablespoons Inexperienced Seasoning, retailer purchased or home made (under)
6 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon paprika
½ teaspoon freshly floor black pepper
2 tablespoons coconut oil or different impartial oil
2 tablespoons brown sugar
1 yellow onion, diced
2 scallions, thinly sliced
1 giant carrot, diced
2 teaspoons contemporary thyme leaves
1 15-ounce can kidney beans, drained
¼ cup ketchup
3 cups water
2 cups basmati or jasmine rice
In a medium bowl, combine the rooster with ¼ cup of the inexperienced seasoning, two-thirds of the garlic, the salt, paprika, and pepper, utilizing your palms to ensure the seasoning is evenly distributed. Place within the fridge to marinate for at the least 2 hours or as much as in a single day. About half-hour earlier than cooking the rooster, take away it from the fridge to return to room temperature.
In a big Dutch oven or different heavy-bottomed pot, warmth the coconut oil over medium-high warmth till it shimmers, then add the brown sugar. Cook dinner, watching it always and stirring it often with a picket spoon to ensure it cooks evenly, for five to eight minutes, till the sugar bubbles throughout, turns darkish brown, and simply begins to smoke. (It will differ from range to range; if it hasn’t occurred by minute eight, simply dangle in there; the second will occur rapidly after.) Instantly add the rooster and take heed to it sing and sizzle. Cook dinner the rooster, uncovered, for five minutes, till it’s releasing its juices, then add the onion, remaining 2 tablespoons inexperienced seasoning, remaining garlic, the scallions, carrot, and thyme.
Cut back the warmth to low, cowl, and prepare dinner for 10 minutes, till the greens are smooth. Add the beans and ketchup and prepare dinner till the ketchup has darkened, 3 to five minutes. Add the water, elevate the warmth to excessive, and produce all of it to a boil. Add the rice, scale back the warmth to medium, and prepare dinner, uncovered, till the water has principally evaporated, about quarter-hour. Give the whole lot a hearty stir to ensure nothing sticks to the underside of the pot. Cut back the warmth to low, cowl, and prepare dinner for 15 to twenty minutes extra, till the liquid has fully evaporated.
Pelau is nice instantly and heats up nicely for a number of days after; retailer it in an hermetic container within the fridge.
Inexperienced Seasoning
In a meals processor mix the next till pureed and easy: 1 bunch culantro (about 8 leaves, in the event you can’t discover it, swap in cilantro); 1/2 cup contemporary cilantro; 1/2 cup contemporary parsley leaves; 1 head garlic cloves, peeled; 1 medium yellow onion, roughly chopped; 1 shallot; 5 scallions, roughly chopped; 1/4 cup contemporary thyme leaves; 1 celery stalk, roughly chopped; 1 (1-inch) piece contemporary ginger; peeled and roughly chopped; 1 seasoning pepper, seeded and roughly chopped (non-compulsory); 1/4 cup contemporary lime juice. Retailer in an hermetic glass jar within the fridge for as much as 1 month.
P.S. 5-ingredient dinners, and a Brooklyn brownstone impressed by the Caribbean.
(Images by Marc Baptiste.)
