Egyptian Brown Fava Beans
Source of Recipe
Monica Jackson, Author
List of Ingredients
3 tablespoons olive oil
2 cups cooked brown fava beans
3 cloves garlic, minced
Salt, to taste
Black pepper, to taste
2 to 4 eggs, hard-boiled
1/2 cup fresh parsley, chopped
1 lemon, cut into wedges
Recipe
Author cooks up quite a tale
By MARY ANN CLIFT
The Capital-Journal
Like the main character in her latest book, Topeka romance novelist Monica Jackson likes to cook, especially around the time of the African-American celebration of Kwanzaa.
Whether it's a West African dish such as Jollof Rice with chunks of cooked chicken and tomatoes, Jamaican Rice and Peas cooked in coconut milk and seasoned with thyme, or Egyptian Brown Fava Beans served with hard-boiled eggs, the dishes she whips up for Kwanzaa are wholesome offerings that reflect her ethnic and cultural heritage.
"I like to prepare simple food, with easy-to-find ingredients," Jackson said. Her laid-back approach to cooking also finds her seasoning dishes by taste much of the time, with a dash, a splash or a sprinkle rather than with hard-and-fast measurements of various ingredients.
The recipes for these and other traditional Kwanzaa dishes are included at the end of "Love's Celebration," an Arabesque romance novel featuring African-American main characters that was published in December by Pinnacle Books. They reflect not only the African heritage but also the influence of other lands where Africans were scattered because of slavery.
In her introduction to the recipe section of the book, which includes 33 recipes, Jackson emphasizes the connection between relationships and food -- "food prepared with care and shared with loved ones." She also encourages readers to vary recipes and to cook to suit their own taste, as she does, by adding more or less of certain spices, such as ginger and thyme.
Celebrated worldwide by persons of African descent, Kwanzaa takes its name from an East African phrase meaning "first fruits." The seven-day celebration, which runs Dec. 26 through Jan. 1, emphasizes unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith.
Monica Jackson, finds cooking a good way to relax. That approach to kitchen duty is mirrored by Teddi Henderson, the main character in "Love's Celebration," which is set during Kwanzaa.
"Every time she gets stressed out, she cooks," Jackson said. Since the novel's plot involves an estranged marriage, espionage and mortal danger, a lot of cooking goes on from chapter to chapter. At one point, Jackson describes Teddi's hands as falling "into the comforting rhythms of the kitchen, chopping, washing, mixing, and stirring."
Also a registered nurse, Jackson has had two other Arabesque romances published: "Midnight Blue" and "Heart's Desire." Originally from Arkansas City, she moved to Topeka from Atlanta to be closer to her mother, Ustaine Talley. The theme of rejoining family is also reflected in her latest novel, which is set in the mythical town of Dixon, Kan., near Topeka.
Although Jackson's own adventures in the kitchen usually turn into what she calls "a big production," she also enjoys putting together simple concoctions. Two of these are Honey Wine, a dessert drink served with fresh fruit, and Pineapple Fool, a light-as-air dessert of crushed pineapple and whipped cream. In addition to its romantic story-line, "Love's Celebration" explains Kwanzaa concepts and relates stories about historical African-American women such as Sojourner Truth. A reading list at the end of the book suggests additional resources, both on Kwanzaa and on the historical figures.
Jackson's 2-year-old daughter, Amethyst, is just starting to help her in the kitchen. "She's great at ma messes," she said, laughing. Jackson is at work on two more romance novels. She recently was interviewed about her books on Black Entertainment Network's "By the Book" program.
Jollof Rice
2 pounds chicken, cut into 1-inch pieces
3/4 cup chopped yellow onions
1/2 cup vegetable oil
2 cups white rice
1 can (15 ounces) tomatoes, diced
2 cans (6 ounces each) tomato paste
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon crushed red pepper
1 quart water
In skillet or large saucepan over medium-high heat, sauté chicken and onions in oil until lightly browned. Remove chicken and set aside. Add rice to oil and cook until hot. Add diced tomatoes, tomato paste, salt, black pepper, red pepper and water. Reduce heat to bring mixture to simmer.
Cover and simmer until rice is soft and liquid is absorbed. Stir in chicken. Serves 6 to 8.
Brazilian Barbecue and Sauce
1/2 pound link pork sausage
1 whole chicken, cut up
1/2 pound pork loin steaks (1/2-inch thick)
1/2 pound boneless beef steaks (1/2-inch thick)
9 cloves garlic, minced
1 tablespoon red pepper flakes
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
2 cups water
Place sausage, chicken, pork and beef in large container. Add garlic, red pepper, paprika, salt and pepper to water. Pour seasoned water over meat, covering well. Set aside to marinate at least one hour. Grill all meat, being sure that pork cooks until well done. Serves 8 to 12.
Jamaican Rice and Peas
2 cans (15 ounces each) small red beans (or cooked pidgeon peas)
4 cups coconut milk
1/2 cup green onions, chopped
1/2 teaspoon ground thyme
1 cup white rice
11/2 cups water
Combine all ingredients in large saucepan or stewpot. Bring to boil over medium heat. Reduce heat to simmer mixture for about 25 minutes or until all water is absorbed and rice is fluffy. Serves 4 to 6.
Egyptian Brown Fava Beans
3 tablespoons olive oil
2 cups cooked brown fava beans
3 cloves garlic, minced
Salt, to taste
Black pepper, to taste
2 to 4 eggs, hard-boiled
1/2 cup fresh parsley, chopped
1 lemon, cut into wedges
Heat oil in saucepan. Add beans, garlic, salt and pepper. Stir well and cook until heated through. Place hard-boiled eggs in bowl. Cover with beans. Sprinkle with parsley.
Garnish with lemon wedges. Serves 4 to 6.
|
Â
Â
Â
|
member logon
