Bodi Talkari (Grenada)

These beans are known as yard-long beans, or asparagus beans in many English-speaking countries. However, in Grenada they are known by their Hindi name; bodi. There are other ways to prepare bodi - the following recipe is just one of many.


1 lb bodi, washed and cut into 2-3 inch pieces
1 tbsp curry powder OR homemade masala
1 tsp geera(cumin), ground
2 cloves garlic, thinly sliced
1 onion, thinly sliced
2 tsp oil
salt to taste

• In a large pan, heat oil over medium-high heat.



• When hot, add curry powder (or homemade masala) and saute for 1 minute.



• Add geera, onion, and garlic and saute for 3minutes.



• Add bodi and continue to saute for another 3 minutes. Add salt, and stir to distribute evenly.
  

Serve with rice or roti.

Serves 4-6

© Kimberly Joseph

Pumpkin Talkari (Grenada)

This is a classic homestyle dish. Growing up, this was part of a typical sunday meal in my home. I enjoyed it, but often found myself tired of the somewhat sweet taste. When my mother had pumpkin on hand she would often pair it with dal, rice, potatoes, bodi,and sometimes meat.

2 lbs pumpkin, peeled and cut into 1 inch cubes
2 cloves garlic, thinly sliced
1 tsp geera(cumin), ground
1 tbsp curry powder OR homemade ground masala
1tsp salt
2 tbsp oil

• In a large pan, over medium-high heat, warm oil.



• When hot, add curry powder. Sauté for 1 minute, then add geera, garlic, and onion and continue to sauté for 3 minutes.



• Add Pumpkin and sauté for another 3 minutes. Pumpkin should be thoroughly mashed, with no whole peices remaining. A swizzle stick can be used to attain this consistancy.
  
  
  
  

Serve with rice or roti.

Serves 6


© Kimberly Joseph

Peanut Punch (Caribbean)

This is one of my favorite drinks. My mother used to make this often when I was little. I remember watching her make this by hand, and it was quite laborious. If you use a blender it will only take about a minute to prepare.

6 cups milk
3/4 cup peanut butter, creamy
1 tsp pear essence
1/2 tsp nutmeg, ground
1 1/2 cups brown sugar

• Place all ingredients in a blender and liquefy until all ingredients are blended thoroughly, and texture is creamy.

OR

• Place all ingredients in a large pitcher and mix well, using a swizzle stick, until ingredients are thoroughly blended and texture is creamy.

Serve chilled.

Serves 6

© 2008 Kimberly Joseph

Curry Chicken

3 lbs chicken pieces (legs, wings)
1 onion, chopped
1 tsp salt
3 tbsp curry powder
2 tsp geera(cumin), ground
1/2 cup tomatoes, chopped
2 cloves garlic
2 tbsp oil
1 cup water
1 sprig thyme
1/4 cup fresh bandhania/chadon beni (shadow beni), chopped*
1 lime, halved
1 tsp. West Indian pepper sauce OR 1 hot pepper, deseeded and finely chopped
2 seasoning peppers, finely chopped OR 1 tsp black pepper, ground

• Thoroughly wash chicken using lime and water. Place chicken in a large bowl.


• Add thyme, bandhania/chadon beni, salt, hot sauce or hot pepper, black pepper or seasoning peppers, and garlic. Mix well to distribute seasoning evenly.


• Let sit for 1 hour.


• Heat oil on medium high in a large pot or karahi.


• When hot, add curry powder and saute for ten seconds, then add geera and onion and continue to saute for 2 minutes, adding a little water if needed(about 1/4 cup) to prevent the spices from burning.


• Add chicken and saute for 10 minutes.


• Add water and bring to a boil.


• Adjust heat to low and cover pot.


• Cook for 1-1/2 hours or until chicken is tender, adding more water if necessary.

Serve with curried potatoes, and rice or roti.

Serves 6

*If unavailable, badhania/chadon beni may be replaced with cilantro.

© 2008 Kimberly Joseph

Dal puri

This is--without a doubt--the most popular roti in Grenada. It is sold in roti shops, the airport, restaurants, street stalls, and made in homes. It is consumed at weddings, mundans, fairs, sports events, when liming (local term for hanging out)...basically anytime. As a snack, it is sold alone; sometimes referred to as roti skin. When bought as a meal, this roti is served wrapped around curried potatoes, and a curried dish.Goat and chicken are the most common, but pumpkin, soya, mixed vegetables, balenjay(eggplant), lamb, and lambi (conch) are also popular. Dalpuri is commonly made with a yellow split pea filling. It is also made, to a smaller extent, with pigeon peas, still retaining the same name; as dal means legume or pulse in Hindi. Another variation of dalpuri is made deep fried, in which case it is usually made smaller; about 4-6 inches, and commonly eaten with curried channa.

This is my mother's all-time favorite roti. According to her, making the other rotis, such as paratha, sadha, etc, is a 'waste of time'. The dough is usually made with white or all-purpose flour but some people make it with whole wheat, and some others mix whole wheat and white flour. Making dalpuri is truly a labor of love. The process is quite tedious, but well worth the effort.

For the dough
8 cups flour
3 tbsp baking powder
4 tsp salt
1/4 cup butter or ghee
2 1/2 cups warm water
1/2 cup oil, melted butter, or ghee, for basting

For the filling
3 1/2 cups yellow split peas
1 clove garlic, minced
2 tbsp geera (cumin)
2 tsp saffron (turmeric)
1 tsp curry powder or homemade ground masala (opt)
1 tsp salt
5 cups water

• Pick over and wash the split peas, discarding any stones or disfigured peas. Drain and set aside.


• In a large pot, boil split peas, water, salt, and saffron on medium high heat for about 20 minutes, or until peas are ready. Test readiness by squeezing one spilt pea between thumb and index finger. If it mashes with little effort, it is ready.


• Strain and allow to cool.


• Grind in a mill or with a rolling pin. The desired texture is between course and fine.


• Place in a large bowl and combine thoroughly with geera, minced garlic, and curry powder; if using. Set aside.


• In a large bowl, combine flour, salt, baking powder, and 1/4 cup butter or ghee. Slowly add the warm water, while kneading to form soft dough.


• Cover, and leave to rest for one hour.


• Divide and form into equal balls, about 16-25, depending on how large you plan to make your dalpuris.


• Cover and leave to rest for 30 minutes.


• Working with one ball of dough at a time, flatten into a 4-inch circle. Holding the dough on the palm of one hand, place about 1 tbsp of the split pea mixture in the center. Fold and pinch edges of dough up and over the filling.


• Set aside, placing seam side down.


• Heat a tawa on medium heat.


• Gently roll out dough, to about to about 8-10 inches, or larger if desired.


• When the tawa is hot, brush with ghee.


• Place dalpuri on tawa and, when air holes start to form, baste with ghee, flip over and baste other side. If made correctly, dalpuri will puff like a balloon. When a golden color is archived on both sides, remove from tawa and place on a large plate.
  

Serve with a curried dish.

Serves 16-25

© 2008 Kimberly Joseph