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Jamaican Curry Chunks....Meatless Delight.#047
March 01, 2009

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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 Mon!!!

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 creative, mon. Cool?

Happy Cooking,

Uncle Zack

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