Rastafari Stew Okra Curry
BOOYAKASHA! There’s more to Rastafarianism than smoking da ganja and hating white people. They also follow strict dietary guidelines that only allow natural, organic and (mostly) plant-based foods—and, oddly, something about fish needing to be 6-inches or smaller. It’s called “Ital”, which isn’t short for Italian, but short for “Vital” if you are Ali G and pronounce it Vie-tal.
I fell into the abyss of Ital cooking videos when I was researching just how fake that Snoop Lion “documentary” from Vice was (as legit as a Canal Street Vuitton bag).
2 T coconut oil (I used Ziggy Marley’s lemon and ginger and the lemon was a little weird. Use an unflavored coconut oil.)
2 Leeks, washed thoroughly (they’re full of dirt) and thinly sliced
1” Ginger, peeled and minced
1 Lb. Small red potatoes, halved
1 lb. Okra, chopped
8 oz Seitan, cubed
2 T Jamaican curry powder (5 parts ground turmeric 4 parts coriander 3 parts cayenne 1 part nutmeg 1 part allspice 3 parts fenugreek 2 parts black pepper 1 part ground cloves)
3 shakes Scotch Bonnet hot sauce (optional, or use whatever Babylon hot sauce dem sell you)
2 cups tomato puree
4 cups water
1 T Kuzu slurry (or that devilish corn starch)
Salt and Black pepper
In a large soup pot, melt the coconut oil over medium heat.
Add the leeks, ginger and a pinch of salt. Stir and sauté for 3-5 minutes
Add the potatoes, okra, seitan, curry, hot sauce, tomato and water, with a punch (not a pinch) of salt.
Bring to a boil, reduce to a simmer and cover. After 30 minutes add the kuzu slurry or cornstarch. Reduce heat to the lowest setting. Cover and cook for another 30 minutes.
You’re finished. Respek Gen-er-al!