Steamed Banana Tamales Snack

A popular snack with the Garifuna (Garinagu) people who are descendants of an Afro-indigenous population from Caribbean island of St. Vincent but were exiled to Honduras coast in the 18th century, then forced to move to Belize, carried this traditional snack of green banana tamales with them over the centuries and waters.

Darasa (Garifuna,

an Arawakan language 

with French, English, and Spanish words)

Makes 6 

6 slightly green organic bananas, peeled and grated

1/2 cup (120 ml) coconut milk

1/4 cup (60 ml) organic orange juice

2 Tbs. (30 ml) organic lime juice

1/2 tsp (2,5 g) black pepper

6 banana leaves

(Garifuna)

ában 1. Combine all of the ingredients in a bowl except the leaves,.

biáma 2. Place 3/4 cup (150 g) of the mixture in the center of each banana leaf.

ürua 3. Fold the sides over filling and then fold the open ends under to form packets.

gádürü 4. Steam for about 20 (wein) minutes, until the bands mixture is firm.

sengü 5. Let them cool for 10 (disi) minutes before serving.

-modified "Saveour" magazine

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Jamaican Curry Tofu

Spicy and tasty, gluten- and diary-free, vegan Caribbean dinner in bowls.

Serves 4

1 14-ounce (400 g) extra-firm organic tofu, drained

1/2 cup (120 ml) olive oil

1 chopped organic each: large carrot, small onion, small red bell pepper

1 Tbs. (15 ml) grated ginger

1 minced garlic clove

3 Tbs. (45 ml) yellow curry powder

5 sprigs of fresh thyme or 2 Tbs. (30 ml) dry thyme

1 whole chile pepper

1 tsp. (5 ml) each granulated: garlic and onion

2 tsp. (10 ml) turmeric

1 medium organic potatoes

1 15-ounce (425 g) chickpeas/gabaña beans

2 cups (480 ml) organic vegetable broth

¼ cup (60 ml) coconut milk (is dairy-free)

1/2 organic lime juice

2 Tbs. (30 ml) ketchup

1. Cut the tofu into 4 slabs through the middle.

2. Heat the skillet over medium heat.

3. Add the tofu and oil. Cook 5-7 minutes, turning once or until browned.

4. Transfer to a paper towel on a plate to drain. Then cut into triangles.

5. Sauté carrot, onion, bell pepper, ginger, and garlic about 5 minutes.

6. Add curry powder, thyme, chile pepper; granulated garlic and onion; turmeric. cook about 2 minutes.

7. Add potatoes, chickpeas, broth, coconut milk, lime, ketchup, and 2 cups (480 ml) water. Bring to a light boil over medium heat.

8. Reduce to medium-low, cover, and simmer 20 minutes.

9. Serve in bowls, topped with tofu.

-modified "Vegetarian Times"

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