So as with many cultures in the developing world, Jamaicans have this knack of using what is available and throw together a dish; the art in this “tro togedda” is making it satisfying, and you have no qualms with having the leftovers for lunch "tomorrow".
A few days before my grocery shopping trip I had the option of ordering something from Dominos, or making a frozen dinner, but those were less healthy than going and throwing veggies and fresh meat together in a dish…and Dominos would have taken longer. Pasta jumped into my brain. I had none so Ramen it was. Next up, chicken, which was frozen and the oven caught my attention. Some herbs, tomatoes, lettuce, and onions looked to complete the array.
And, the herb of choice today, as seen in the coconut entry, is Cilantro the new love of my life. I had no idea what cilantro was until I got to the US, with the million locations of Chipotle, to whom I am very grateful; Cilantro lime rice rock my world. Every time I go to the one in Streetsboro they know to put another half spoon of rice in my Burrito bol.
But back to the “tro togedda”. The result seen below:
It could even look like shrimp scampi and linguine on a bed of lettuce, but never mind that - see what you want. And herein lies the art of the “Tro Togedda”: “it look decent and it taste good, nyam it!”
So try dis:
Pasta (college students: 1 pack of ramen)
1 Chicken thigh or breast – diced
½ cup diced fresh cilantro and parsley
1 Roma tomato – diced
¼ white onion – diced
1 ½ tsp canola oil
3 leaves of lettuce
Salt and pepper to taste
The Process:
Boil pasta in pot until done to preference.
Season the chicken with salt and pepper, place on an oven tray, then bake at 350o for 30 minutes.
Once the chicken and pasta are done, throw both in a pot together over low fire
Add herbs, tomato, onion and canola oil over the pasta and mix
Place the lettuce flat on the plate and empty the pot over the lettuce.
Then grab a knife and fork and devour!
Til lata,
Eat well,
Gillian M.
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