CARIBBEAN DELIGHT IN VALDOSTA What is Jambalaya?

Jambalaya History

Although the exact origin of jambalaya is unknown, it is most likely the result of multiple ethnicities mingling in the port city of New Orleans centuries ago. Jambalaya is similar to Spanish paella, which was brought to the area by Spanish explorers. Saffron, which is the main spice used in paella, may have been difficult to find in the new world and may have been replaced with tomatoes to create what we now know as Creole Jambalaya.

Influences of French, African, and Caribbean cooking methods and ingredients can be seen in the variety of jambalaya recipes across the region. The unique combination of cultures has created a delicious and versatile dish that will surely be a favorite for generations to come.

I finally found a Southern Caribbean Jamaican spot I can eat at every day. "Caribbean Delight". (They are out of business they were beyond Valdosta)

I visit them for my jerk chicken, rice, cabbage, and plantains. The owner, who is also the cook takes out the time to talk to me about her spices and recipes, and how she prepares her dishes. In terms of service, they are on the down to earth side, makes you feel like being in the islands. They are not in a hurry to rush you through the drive-thru window. I have not gotten out to eat on the patio, as I'd rather smell the food on the long drive back to the house.

I can't compare them to my West Coast, Breadfruit Tree, because this restaurant is not on the Delta. Won't be comparing them to my favorite Ethiopian spot in Oakland, California, where I would make a 90-minute drive just to have the ambiance.

But I can compare the service and the interactions of the cooks. I can say they are one of those places I will return to and remember because each experience has been good enough to make a special trip back. Valdosta is a 40-minute drive from Lakeland, now that I've found this place  Hardee's and Subway don't have a chance. The $5 dollar special is getting smaller than before but that's okay because there's just enough food for one serving. 

I use to drive by this place and say no, how good can they be, with all this going on. Don't judge a book by its cover, because I have been very pleased each time I've eaten here. 

Jamaican Jerk Chicken and Seasoning

 For those of you not familiar with Jerk, it is a spicy, sweet, tangy, and HOT seasoning for grilled meat, pork, and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.

1 tablespoon ground rosemary 

2 tablespoons ground thyme

1 tablespoon ground allspice

1 tablespoon ground ginger

1 ¹⁄₂ tablespoons sea salt

1 ¹⁄₂ teaspoons onion powder

1 ¹⁄₂ teaspoons black pepper

1 ¹⁄₂ teaspoons ground cinnamon

³⁄₄ teaspoon ground nutmeg

³⁄₄ teaspoon garlic powder

³⁄₄ teaspoon paprika

2 teaspoons ground scotch bonnet peppers (habanero)

12 bay leaves (finely crumbled)

¹⁄₃ cup sugar

3 lbs chicken (pieces, wings, halves, whatever)

1 lime, juice of

¹⁄₄ cup olive oil

Directions ( Caribbean Delight bakes it in the oven)

1. Combine all but chicken, lime juice, and oil in a mixing bowl and whisk to mix well.
2. Whisk together lime juice and olive oil.
3. Rub the chicken well with lime/oil mix. Do not marinate.
4. Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in a rub fashion.
5. Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
6. Prepare grill for direct/indirect grilling.
7. Grill chicken over hot direct fire. Don't worry about black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
8. Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
9. One quick dance across the direct heat before serving will help crisp it a bit.
10. Serve with plenty of napkins.

 

"Caribbean Delight"- Served up in a pineapple with shrimp

Creole jambalaya, which is also sometimes known as “red jambalaya,” includes tomatoes. This dish begins with the holy trinity of vegetables (onion, celery, and bell pepper) and meat being cooked together. 

                                                    Holy Trinity (onion, celery, and bell pepper)

The most common meat used for jambalaya is smoked sausage (usually andouille) and chicken. Once the meat and vegetables have cooked, tomatoes, stock, and rice are added to the pot. The entire pot is brought to a boil, covered, and cooked until the rice has absorbed all of the stock. The resulting mix has a slightly red hue from the tomatoes.

Ingredients

2 tbsp butter

8 oz Andouille sausage, or another spicy smoked sausage, sliced 1/4" thick (optional)

2 tbsp paprika

1 tbsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp fresh ground black pepper

1 tsp salt

1/2 cup diced tomato, fresh or canned

1 large green bell pepper, diced

2 ribs celery, sliced 1/4" thick

4 green onions, sliced thin

1 cup of brown rice

3 cups chicken broth

1 pound large shrimp, peeled and deveined

PELEAU - OR PAELLA CARRIBEAN OR SPAIN

MENU

Chicken Shrimp Palau

Black Eyed Peas (vegetarian, no pork)

Accra (blackeyed pea fritter)

Apple/Mango chutney

Martini

Tom Collins

I woke up this year in Lakeland Georgia, hanging out with one of my sons. (My eldest TaShant is in Fresno California, and my daughter is in  Baltimore Maryland.) This is his second year back in the States after seven years overseas, and the first time we brought in the New Year, or spent the holidays together, since Kwanzaa in 2007, in Stockton California, at his Raney Family-Annual Kwanzaa Party. I thought I'd make the healthiest dishes to start off the New Year. "Imani" "Faith"

Peleau-

One of my favorite dishes, I learned how to make this by visiting the Breadfruit Tree in Stockton, the dish is from St. Thomas, Chef Louis Bynoe attributes his passion and inspiration for cooking to his dear grandmother and his cherished Caribbean islands.

Rice stir-fried with fresh mixed vegetables and a myriad of spices to enhance your palate.

• Chicken
• Seafood
• Ital (vegetarian)
• Combo(seafood & chicken)

Rice stir-fried with fresh mixed vegetables and a myriad of spices to enhance your palate. Cabbage, onion,  garlic, chicken breast, shelled-shrimp, Turmeric, Caribbean seasoning, Lemon-black pepper, and salt to taste.

Accara

I learned how to make Accara from Oluwatunji and African Studies Professor at Fresno City College, in the '70s. We were preparing the dish for my first Kwanzaa Celebration to be held at Ivy Community Center in West Fresno. Needless to say over the years I only make this dish during the holidays as it is time-consuming to shell green peas, and take the skin off, and turn them into a meal.

Accara is crispy black-eyed pea fritters that are popular street food in West Africa. This recipe comes courtesy of Marie-Claude Mendy, former Top Chef winner, and owner of Teranga, the fabulous Senegalese restaurant in Boston. Best served with Kanni, a zesty tomato sauce, also by Chef Mendy.

Ingredients:

1 pound dried black-eyed peas

4 cups water, or enough to cover the beans to soak overnight

¾ cup chopped shallots or onion

2 tablespoons chopped garlic (optional)

Salt

¼ teaspoon black pepper

3 tablespoons unrefined coconut oil

Instructions:

Soak the black-eyed peas overnight in enough water to cover them (as they will absorb the water), then cover. The next day, drain them and remove their outer skins by rubbing them together with the palms of your hands. (The faster way to do this is to put the peas into a food processor, cover them with water, and pulse for a few seconds. Add a little bit more water, pulse it again. Then transfer the peas to a bowl. Add enough water to cover the peas; they should be foaming.) Rub the skins off the peas and discard the skins. This is done easily by filling the bowl with water and pouring the water and the skins out.

Take the skinless peas and put them in a food processor or good blender. You want to puree it to a fine paste—not too runny, not too thick. Remember to keep adding water slowly while the processor is running. Add the shallots or onion and garlic; pulse until they have become part of the paste.

Season to taste with salt and a pinch of black pepper.

Meanwhile in a skillet, heat oil over medium-low heat until it is hot. Spoon the accurate mixture into lemon-sized balls then cook in the oil, flipping the fritter over once or twice, until golden brown on both sides. (It usually takes 5-7 minutes on medium heat.)

Fry the accara in small batches until golden brown all over, turning once. Remove with a slotted spoon and drain on paper towels. Serve at room temperature with accara sauce.



Sunday Dinner at the Bronzeville Artist Lofts, 2014 "Mango Chutney"

 MANGO CHUTNEY

3 cups distilled white vinegar

6 cups white sugar

6 cups brown sugar

1 teaspoon ground cinnamon

2 teaspoons ground ginger

5 small red hot chile peppers, seeded and chopped

2 large onions, chopped

1 teaspoon kosher salt

2 teaspoons ground nutmeg

3 cloves garlic, chopped

1 cup golden raisins

1 cup raisins

16 cups sliced, semi-ripe mangos

1 apple cored, diced