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Jamaican Curry Chunks
My wife, Mavis, made a vegetarian dish for me the last week. This dish was so delicious
I had to share this with you immediately. And, you should know, when I give you this
recipe, I hope you will share it with your friends and neighbors just for the heck of it.
Well, my wife is not one who is an explorer when it comes to food with which she is not
familiar. She is the type of person who prefers taking the good old traditional Jamaican
foods and makes a variation on a theme. In truth, recreating and bringing back to life
some of the old Jamaican recipes is her thing so to speak. On the other hand, I am the one
who likes to take chances and to try new things every time.
Last week, I stopped in a Jamaican Meat and Grocery shop to pick up some beef oxtails
for Mavis and lo and behold I found a food item in the store I had been searching for
sometime now…Soya Chunks.
Although I could get other brands of soya chunks elsewhere, I was very pleased to see the
Jamaican brand on the shelf. I felt as though the package of soya chunks had beckoned
me with anticipation of leaving the store because of my presence. Yes I felt it…Yah
Anyway, I brought the pack of brown soya pebbles back to the restaurant, which is
owned by my step-son, and asked Mavis to cook them for me. At first she looked at the
chunks with curiosity and then asked me if wanted them jerked or stewed. I told her to
make the chunks anyway she wanted to make them.
She called me later on and said that the chunks were ready. So, I went back to the
restaurant to see what Mavis had cooked up; no pun intended.
I was delighted to see the soya chunks in the black skillet on the stove cooked as I would
cook ‘Curry Goat’…Yah Mon!!!
Oh! The curried chunks looked so good I was in a rush to taste it. She also had some
sweet potatoes and boiled green bananas in pot on the stove that she had cooked earlier in
the day; I added them to the chunks to make a meal. This combination of boiled bananas,
sweet potatoes, and curried chunks was so good I had to go back for seconds, you know.
Needless to say that Mavis made enough chucks that lasted for three straight days. The
only down side to making the chunks was that the meal was a little too salty, even though
she followed the cooking directions on the packet.
So when you try this recipe, watch the amount of salt you use.
Auntie Mae-Mae Jamaican Curry Chunks
1/2 lb. Soya Chunks
1 Small Onion
1 Carrot (finely sliced)
1 oz Oil
1 tsp. Salt (level)
1 tsp. Curry Powder
3 cups Water
Bring water to boil on a high fire. Lower heat to medium, then add soya chunks to water
and boil chunks for 18 minutes. If there is any water left in the pot after the chunks are
cooked, pour off the excess water. While the chunks are cooking in the pot, you can sauté
the onion and carrot pieces. Add half the amount of salt and the teaspoonful of curry
powder to the sautéed seasonings.
Now add the boiled chunks to the seasoned curry powder and then stir for a minute. Taste
the chunks and add more salt if needed. Stir again for a minute…they are ready!!!
You can serve the curried chunks with boiled white rice, rice and peas, potatoes, boiled
bananas, or bread.
If you want to go carb-free, try them on a bed of lettuce and call it Chunks Salad…be
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