Celebrating Black History Month

Featured Dishes

On Friday, February 24, 2023 we will be featuring Chef Daniel’s Red Red Ghana, Jollof Rice with Deep Fried Plantains. Then, on Monday, February 28, 2023 we will be featuring Chef Colin’s Jamaican Jerk Chicken, Rice and Peas and Fried Plantains, both for the dinner entrée price of $12.00. Both of these fabulous meals will be available at the CampusOne, New College and Chestnut dining halls in celebration of Black History Month.

Ingredients:

• 1 cup Black Eye Peas (175 g)
• 2 tbsp Canola Oil (30 ml)
• 1 Small White Onion, Diced (70 g)
• Ginger Root, Grated Finely (15 g)
• 1 Scotch Bonnet Pepper, Minced (6 g)
• 1 tbsp Hot Madras Curry Powder (5 g)
• 1 tbsp Cayenne Pepper (5 g)
• 2 Medium Tomatoes – Sized – 6×7, pureed (80 g)
• 3⁄4 cup Crushed Tomato, pureed (100 g) 1.5 tsp Tomato Paste (7 g)
• 1 3⁄4 cups Water (400 ml)
• 1.5 Cube (15g) Gluten Free Low Sodium Veg Base (15 g)
• 1 tsp Kosher Salt (4 g)
• 2 tsp Fine Black Pepper (4 g)
• 3 cloves Garlic Peeled (10 g)

Instructions:

1. Place black eyed peas in a large bucket filed with water and allow to soak for 24 hours.
2. After 24 hours cook the black eyed peas in boiling water until tender. Remove, cool and set aside.
3. In a large skillet sauté the onions in oil on medium heat until translucent. Add in ginger and garlic and cook out for 2 minutes. Add in the cayenne and curry powder and cook out for 5 minutes.
4. Add in the scotch bonnet, tomato paste, crushed tomato and diced fresh tomatoes and cook for 5 minutes. Add in the water, vegetable base, salt and pepper and bring to a boil. Turn to a simmer.
5. Add in the cooked black eyed peas and cook out for 30 minutes.

Ingredients:

• 1 Small White Onions, pureed (75 g) 1.5 Tbsp Canola Oil (25 ml)
• 2 tbsp Tomato Paste (50 g)
• 0.5 Cups Diced Tomato, pureed (100 g) 0.5 Cups Crushed Tomato (75 g)
• 1 Small Scotch Bonnet Pepper, Minced (4 g) 1 tsp Hot Madras Curry Powder (4 g)
• 1⁄2 tsp Ground Ginger (2 g)
• 1⁄2 tsp Garlic Powder (2 g)
• 1 cube (10g) Gluten Free Low Sodium Veg Base (10 g)
• 3⁄4 cup Parboiled Rice (150 g)
• 1⁄4 cup Macedonian Vegetable Mix (60 g) 1.5 Cups Water (375 ml)
• Vegan Chicken Strips, medium, diced (op- tional) (60 g)
• 1 tsp Kosher Salt (4 g)
• 1 tsp Fine Black Pepper (4 g)

Instructions:

1. In a large skillet, sauté the onions in oil on medium until translucent. Stir in the ginger powder, garlic powder, curry powder and minced scotch bonnet. Cook out for 2 minutes to release the flavour of the spices.
2. Add in the diced tomatoes, crushed tomatoes and the tomato paste and cook for 10 minutes.
3. Add in the water, salt, pepper and vegetable base and bring
4. to a boil. Turn to a simmer, cover pot and allow to cook for 20 minutes.
5. Stir in the defrosted mixed vegetables and vegan chicken strips (optional) and cook for 10 minutes or until rice is tender and cooked through.

Ingredients:

• Large Plantain, Peeled and Sliced
• 1 tsp Kosher Salt (5 g)

Instructions:

1. Preheat oil in a large, deep skillet on medium heat.
2. Fry the sliced plantains until golden brown.
3. Remove from skillet and place on paper towel to drain excess oil.
4. Sprinkle with salt and set aside.

Ingredients:

• 20g Chopped Garlic In Oil (20 g)
• 85g Finely Chopped Ginger Root (85 g) 1 Medium White Onions (150 g)
• 2 Large Green Onions Chop Fine (51 g) 1 Habanero Peppers Chop Fine (11 g) 1 tbsp Herb – Thyme (19 g)
• 1 tsp All Spice (4 g)
• Pinch of Ground Cloves (0.5 g)
• 2 tsp Brown Sugar (8.5 g)
• 1⁄4 Cup Gravy Colour (60 ml)
• 1⁄4 Cup White Vinegar (50 ml)
• 1 1⁄2 tbsp Water (20 ml)
• 1 tbsp Canola Oil (15 ml)
• 4 Chicken Legs

Instructions:

1. Wash Habanero peppers and remove the seeds.
2. Place all marinade ingredients in a blender and puree until smooth.
3. Place chicken legs and marinade in a sealed container – ensure the marinade is covering the chicken.
4. Marinate the chicken legs for 24 hours in refrigerator in a sealed container.

Cooking:

1. Preheat oven 350 degrees, then mark chicken on hot grill to achieved charred flavour on all sides about 5 -8 minutes. 
2. Finish charred chicken in the oven on wire rack till the internal temperature of the chicken reaches 165 degrees. 
3. Lower the temperature of the oven if the chicken is getting too dark. 
4. Once internal temperature is reached, remove the chicken and rest. 
5. Serve chicken leg whole or chopped into pieces.

Ingredients:

• 1 Cup Long Grain Rice (180 g)
• 1/3 Cup Red Kidney Beans (60 g)
• 1 Small White Onion, Diced (82 g)
• 1 1⁄2 tbsps Chopped Garlic In Oil (20 g) 1⁄2 tsp Herb – Thyme (2 g)
• 1⁄2 tsp All Spice (2 g)
• 1⁄2 Small Habanero Pepper,
• seeded and chopped (2 g)
• 1⁄2 tsp Kosher Salt (4 g)
• Dash of Fine Black Pepper (1 g)
• 1 tbsp Green Onions, chopped (6 g) 2 tsp Canola Oil (10 ml)
• 2/3 Cup Water (160 ml)
• 4 tsp Coconut Milk (20 ml)

Instructions:

1. Wash rice three times and set aside.
2. In a pot, sauté onions and garlic.
3. Add spices, rice and beans. Cook on medium heat for 1 minute.
4. Add water, coconut milk, green onion, thyme and habanero pepper.
5. Cover and simmer until water is absorbed and rice is fluffy.

Ingredients:

• 2 Medium Plantains, Sliced (115 g)
• 1 tbsp Unbleached All Purpose Flour (7 g) Kosher Salt
• Fine Black Pepper (0.5 g)
• 1 Tbsp Canola Oil (10 ml)

Instructions:

1. Season the flour with the salt and pepper.
2. Dredge the sliced plantains through the flour.
3. Deep fry till golden brown.
4. Drain on paper towel and let cool.