Black History Month in today’s paper and beans and rice for supper …

I featured Black History Month in the newspaper today as it is being commemorated by the US Embassy with a varied program including some exhibitions and a concert by gospel singer Joyce Yuille who is making a special visit to the island.
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I was so pleased to receive a detailed history about the origins of African American food from Jueseppi Baker and it brought back good memories of the wonderful teatime treats I was offered during my visit to the residence of the US Ambassador HE Gina Abercrombie-Winstanley just before Thanksgiving.

I am very familiar with eating African American cuisine especially while I was living in South London but I have not seriously attempted to cook it so far. This is going to change though and I am scheduled to make Mrs Flo’s Sweet Potato Pie and other delicious specialities from HE the US Ambassador’s childhood that I featured in the newspaper for Thanksgiving in November.

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Today I am sharing with you my recipe for Beans and Rice which we had for supper yesterday. And how delicious it was! This is true Soul Food, warms your heart and leaves you purring with contentment …. The leftovers were delicious as a cold salad at lunchtime today. The addition of local bacon gave it an incredible flavor. I still believe that the island has the best pork ever….

You will need :

500 g Rice, I used Uncle Ben’s
1 Onion, finely chopped
2 cloves garlic, minced
2 cans Red Kidney Beans, drained and washed
A handful of parsley, half finely chopped and have torn into small pieces to garnish the dish
A drizzle of olive oil
2 bay leaves
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
8 rashers bacon, finely chopped
1 teaspoon grated fresh ginger
1/2 teaspoon chili flakes

Sauté the onion and garlic in a drizzle of olive oil. Add the bacon. add the rice and stir. Add water according to the instructions on the packet. Add the bay leaves and let the rice cook. Add the rest of the herbs and spices before the rice is fully cooked and stir. When the rice is cooked, stir in the kidney beans and finely chopped parsley. Spoon onto a serving dish and garnish with the rest of the parsley….

And Black History Month is featured in today’s newspaper on the island…

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15 thoughts on “Black History Month in today’s paper and beans and rice for supper …

  1. Lea, You live the life, and it is an understatement to say, you have a very interesting life. Through your articles, I can see how much you are aware, involved and do come across that you love what you do. How many of us can really say that. This recipe is more than just food. It has so much history that goes along with it, that it needs a blog totally dedicated to it. Thank you for sharing your events with us.

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    • Thank you Fae for your beautiful words…. It is true that I love what I do and I am happiest cooking in my kitchen. African American food needs volumes, this certainly is not enough to be able to give the appreciation it deserves….

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  2. Pingback: A taste of Soul with Miss Joyce Yuille | Good Food Everyday

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