By Barbara Ellington, Senior Gleaner WriterJAMAICAN MOTHERS and grandmothers have a tendency to 'tun dem han' mek fashion" in the kitchen. At 'wedda' (weather) times or when it rains for long periods, this creativity comes in handy because appetites increase and food does offer comfort to the worried.
My granny had several recipes for rainy weather and pleasant memories of stories about life in the old days, still linger and make me crave chocolate tea and saltfish fritters, at the first sign of bad weather.
Other favourites were: coconut drops, grater cake, toto, egg custard,, sweet potato pone (the hell on top and bottom kind), stewed guava cups and my favourite stewed June plums. As the hurricane season lingers, try this with the children. It will last for a few weeks when refrigerated and for several days at room temperature - if the children allow it to last. This recipe is for persons who already know how to cook because I learnt from watching others.
Stewed June Plum
2 doz. green june plums,
peeled and washed
Brown sugar (about 1 1/2 lbs.
depending on taste)
Water to cover plums
2 pimento or bay leaves
(or dried orange rind)
2 cinnamon sticks
Pinch of salt
2 ozs. green ginger, crushed
2 tsp. vanilla
2 tbps. white rum (optional but helps
with preservation)
METHOD
1. In large non-stick pot, bring plums to boil till water reduces by half, add sugar, ginger, and all other ingredients except rum.
2. Stir frequently to prevent sticking to pot (or burning). Taste to make sure it's sweet enough.
3. Plums are ready when liquid reaches a syrupy consistency or when it thickens to a sauce-like consistency depending on your preference. Add rum and let cool.
TIP: If refrigerated and there is a power outage, simply pass through a strainer and make a drink or add to other fruits for a hearty punch. By Barbara Ellington
Peel and place in container. Add a little salt if desired, but this is not necessary. They can be left whole, or sliced after discarding the seed.Green June Plum Chutney
For each 12 june plums, peel the skin
and place in a bowl of salted water
5 cloves garlic - finely chopped
2 large onions - finely chopped
1/2 cup cilantro - finely chopped
1 scotch bonnet - deseeded
and finely chopped
2 sprigs escallion - finely chopped
1 tsp. fresh thyme - finely chopped
1 teas. fresh basil - finely chopped
1/4 cup fresh parsley - finely chopped
1/2 cup vinegar
2 tsp. olive or vegetable oil
1/2 cup lime juice
1/2 tsp. salt seasoning
1/4 tsp. salt
METHOD
1. Grate the june plums and place in a bowl.
2. You can either add all other ingredients as described above or place these in a blender (except the vinegar), blending until smooth.
3. Sterilise a large clean bottle with screw-on top. Add mixture and slowly add vinegar to give the consistency of a thick chutney.
4. Place a square of wax paper across the top of bottle, screw on lid and leave overnight on counter.
Use as a chutney or as a seasoning to meats.
Alternatives: Raisins can also be added.
This type of chutney can also be made with green papaya and green mango.By Rosemary Parkinson
