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Black Eyed Peas Cook Up Rice and Fried Fish

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Black Eyed Peas Cook Up Rice and Fried Fish

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This is a Creole Dish that was prepared by most Caribbean Natives. It's easy to prepare and still one of my family's' favorites.
Just as the name suggests, It was made of different kinds of left over meats, rice, your choice of legumes and dried coconuts grown in your back yard. Cook up rice was prepared on Saturdays by most families. Today this dish is served with Fried Fish and can also be a great meal for vegetarians (without the meat)

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My mom-in-law always makes Black Eyed Peas with rice and greens for New Year's Day to bring good luck and happiness in the new year. On the years we aren't with her for New Year's, we make it too. I don't believe she has an official, written recipe, so we try new one's each year. This year we did a recipe from a fantastic cookbook, Jubilee.

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Considered the national dish of Jamaica.It is one of my absolute favorite things to eat with my Jamaican in-laws or at home. Canned Ackee can be found in Afro-Caribbean stores or on Amazon. Fresh Ackee can be poisonous if consumed before it's ripe (yikes!).

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Ackee and Saltfish Recipe - Jamaican Recipes

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Ackee and Saltfish is Jamaicaâ€™s national dish. It can be eaten any time or any day of the week. However, it is traditionally served as a breakfast meal on Saturday and/or Sunday, or on special occasions. Ackee and saltfish is sautÃ©ed saltfish (codfish) with boiled ackee, onions, thyme, Scotch Bonnet peppers (optional), tomatoes, red bell pepper (optional), garlic, black pepper and pimiento. It is usually served with a combination of any of these items: boiled yellow yam, fried or roasted breadfruit, boiled or fried dumplings, boiled green bananas and fried plantain. Ackee is Jamaicaâ€™s national fruit. A heated debate amongst Jamaicans is whether Ackee is a vegetable or fruit.

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Please feel free to share with us your Black Heritage-inspired recipe and pick up a new dish along the way.

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Thursday, February 18 @ 11:30
https://mcpsmd.zoom.us/j/84609451975?pwd=RkF5UDJ1djRtS1ZSbjJzbW94ckVQZz09

Meeting ID: 846 0945 1975
Passcode: 359929

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A dish I grew up eating a lot w/ my Ethiopian family and one of my favorite stews to eat with injera on special occasions! :)

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Every Ethiopian has a love/hate relationship with shiro. It's the household staple that can cure any rainy day and the "shut down" response to every child's request to eat out. Many McDonald's dreams have been crushed by shiro, until we go to college and become sick of fast food, but crave a warm plate of shiro. It's a complicated relationship.

Imagine my surprise when my boyfriend, after trying several different varieties of Ethiopian dishes, proclaimed that shiro was his favorite. He would dip every food in shiro if he could. Once at a restaurant in Washington D.C., he could hardly contain his excitement when I told him it was acceptable-and actually encouraged-to sop up the shiro at bottom of the clay pot.

In Ethiopia, shiro is the most nourishing and affordable dish available. As people gain economic and social success, they tend to eat less and less of the dish, opting for meat-based dishes instead. On my last trip to Ethiopia, I would receive looks of pity when I would opt for shiro and other vegan dishes on Easter-after everyone else had broken their 8-week vegan fast.

My younger self would have never given up the saucy meat dishes for shiro, but now that I'm a little older and a little wiser, I have learned that the ancestors have always known better. Shiro is the protein-packed, gluten-free, low-calorie answer to all of our prayers. Shiro powder, the base for the dish, is a flour made of either chickpeas, fava beans, round peas or all three. The flour itself has more protein than your protein powder. *whips netela over shoulder*

Injera, the base for all Ethiopian dishes, is made of teff, an alkaline seed that has been introduced to the western world as a "superfood." Despite the west's recent introduction to the seed, teff has been cultivated in Ethiopia and Eritrea since at least 1,000 B.C. Because of teff's nutritional content, injera is naturally gluten-free, high in fiber, magnesium, vitamin B6, zinc, calcium, and vitamin C. In fact, even the most renowned Ethiopian long-distance runners claim they get most of their protein from injera. Your ezekiel bread could never.

Most importantly, shiro is a quick, low-maintenance dish that can feed the masses if needed. Although it can be stored in the fridge for up to 5 days, shiro is definitely best eaten fresh and served over injera with a side salad. If you are reheating shiro, then heat it in a pot over the stove rather than the microwave to preserve its flavor.

እንብላ !

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Ethiopian Shiro Wot (Vegan & Gluten-Free)

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Every Ethiopian has a love/hate relationship with shiro. It's the household staple that can cure any rainy day and the "shut down" response to every child's request to eat out. Many McDonald's dreams have been crushed by shiro, until we go to college and become sick of fast food, but crave a warm plate of shiro.