The Way We Were- Collabaration- The way we were at Christmas

 

Christmas long ago was quit exhausting, there was a lot of hustle and bustle  and keeping up with the day to day preparation for that special day was a work intensive process. For you see everything had to be done by the family. From the making of the curtains, painting, cleaning, baking etc. Christmas was really time consuming by the time the day came along most were dead on their feet unable to really enjoy the which was filled with more cooking. The lady of the house had to be multitalented and a multitasked because everything was done by her.

So coming up to big day cooking was very simple and was made up of dishes that took very little time to make. I must say women back then were masters at time management when it came to making a meal. Let's take a look down memory lane and see how a healthy quick meal was made. We are going to make a Palau.

Recipe:

 







1lb Wild/brown rice
5lb yard fowl cut ( this can be substituted with ex layer it has the same quality and taste)
3 lbs. freshly grown pigeon peas
4 cups coconut milk
3 tps coconut oil
3 tps rouco this would be pre made from the boiling of the bean of the plant in to a thick red  liquid (for browning)
1 cups dice pumpkin
1 cup dice carrots
fresh green seasoning ( chive, thyme, basil, celery, lemon grass, big thyme, shado- benie and ruff skin lemon, garlic and onion) all this must be blended together with salt.

Method

Grind seasoning in a mill, wash and cut up chicken with lemon juice and leave to marinate.
Clean pea and put to boil cooked until soft, drain and set aside.
Clean the rice making sure to remove any stones etc.
grate the coconut and squeeze out the milk
Put on the iron pot to hot, put the oil in and the rouco and when sizzling place in the meat and allow to brown, allow the meat to cook.
Then add all other ingredients to pot including the coconut milk and lower heat and steam with a fig leaf for cover.
Remove and serve hot with a cucumber. mmmmmmmmmmmm !

Know the healing properties:

PIGEON PEAS

 We all know this wonderful pea that we use in our local dishes like Palau. Its a drought resistant plant that originated in India and is cultivated across tropical regions all over.  It's packed full of nutrition as its full of protein, fiber and vitamins. Its contains B vitamins, Potassium, magnesium, manganese and zinc. Its great for vegetarians as it can be a meat replacement and its low in fat.

It can be found dried ,canned or fresh- its even available frozen.

The plant is easy to grow and can tolerate poor soils.

Coconut (Dry)

Spanish explorers named it Cocoas- because of the three eyes that looked like a monkey. The coconut palm "the tree which gives all needed for living" can be found all over the world.

The coconut referred here is the dry nut with the white meat which we all know. it can be grated or blended and the milk strained out to be used for cooking.

Coconuts are very nutritious as its packed with healthy fats, vitamin B1, B3, B6 and minerals including selenium, calcium, magnesium and many more. It can also be used as a milk substitute for those who have lactose problems. The milk gives food a distinct flavor and adds a natural sweetness to any dish.

The oil can even be extracted and used for cooking or used topically as a powerful anti- aging moisturizer.

Cilantro (bhandhanya /Shado benie )

 We all know this versatile herb as it is synonymous with green seasoning. This herb is used all over the Caribbean, Latin America and South East Asia. It has many names - Spirit weed, Cilantro (not Cilantro), saw tooth coriander,etc. and it is native to South America and the Caribbean

Cilantro is rich in Calcium, Iron, B vitamins, Vitamin A and C. It also used for colds, fevers and diarrhea. It can be made into a tea or boiled gently. Of course we use it as seasoning given its pungent aroma and taste.

Organically grown Cilantro has the best flavor and more natural oils that give its unique flavor. You can get this herb at any market or grocery.