Blast from the past

Corn Dumpling

Just the memory of having corn dumpling as a child is enough to make my mouth water. I'm not talking about cornmeal dumpling, I mean the real corn dumplings made from end-of-crop, hard corn on the cob, grated.

As a child, I could never finish one of these 'giants' in one sitting. But that was fine because having it the next day roasted on hot coals or fried, was even better. This was a long but communal process, usually in the summer. We would all gather in the kitchen as my uncles grated the dry corns straight from the cob on a giant grater. Flour would be added and then we create these oblong dumplings with an indented middle. The dent would be the 'catchment' for the gravy of a delicious meal.

This Independence, go back home to granny and try some of these oldies but goodies.

Ginger beer

Ingredients

300 gms ginger

2 litres boiling water

2 tsp cream of tartar

6 cups sugar

2 limes

1/2 packet yeast

Method

1. Peel the limes thinly and squeeze out the juice

2. Crush the ginger and place all in a big earthenware jar with the cream of tartar

3. Pour the boiling water over it. When lukewarm, lay the yeast on a slice of toast and lay it on top of the brew. Leave to ferment for 12 hours then strain and bottle. Keep 3 to 4 days

Makes 2 litres

Hominy Porridge

Ingredients

1/2 cup Hominy Corn

6 cups water

2 cinnamon leaves

1/4 tsp salt

1/3 cup flour or corn starch

2 cups coconut milk

1 tsp. nutmeg, grated

1/2 cup condensed milk

1/2 cup evaporated milk

Method

1. Soak corn in water overnight

2. Leave corn in water in which it was soaked, add cinnamon leaves and salt, bring to a boil in a pot

3. Simmer for 1/2 hours (if pressure cooker is used about 25 minutes)

4. Mix flour with coconut milk. Pour into the pot. Stir well, and bring to boiling point

5. Add nutmeg, condensed milk and evaporated milk. Serve hot

Serves 4

Coconut Gizzada

The Real Taste of Jamaica

By Enid Donaldson

Ingrdients

2 cup flour

1/2 tsp salt

Dukunno (Tie-a-leaf)

Ingredients

500 gms sweet potato/ cornmeal

120 gms flour

120 gms sugar

60 ml coconut milk

1 tsp nutmeg

1 tsp cinnamon

1 tsp salt

1 tbs vanilla

120 gms raisins

1/2 tsp ginger

2 tbs melted margarine

banana leaves and bark

Method

1. Wash, peel and grate sweet potatoes (if used)

2. In a pot with water add salt and cinnamon leaf and bring to a boil.

3. Wash banana leaves. Put over open flame, quail until colour of leaves changes.

4. Place dry ingredients into a bowl.

5. Add coconut milk, vanilla, melted margarine, grated sweet potato or cornmeal and mix well.

6. Place mixture by the spoon full on banana leaf, wrap and tie with banana bark.

7. Place in boiling water and cook for 1 hour.

Yield 6-8 tie-a-leaf