Ya Mon!

Ok… I am about to poke my eyes out! B O R E D!!! I was excited about a couple of ventures as I’ve previously mentioned, but it appears they are slow coming. That’s the nature of this beast I suppose… there are so many moving parts to consider when running a food business. Deadlines come and go; and timelines?? What are those anyway? I can sit here and whine (while this triple-digit weather saps the life out of me) or I can look for something positive to do. I choose to do the latter. I am a realist after all, and the reality is I have no control over these things. The only thing I have control over it seems is the upcoming Banana Festival and I am looking forward to that. As long as I submit my fees and get my ducks in a row, nothing can keep me from it except an act of God (or Goddess…).

As you know, for this event I must offer at least 1 item where Bananas are the star of the show. So I have decided to do a Caribbean themed menu using both bananas and plantains. I have to consider foods that are easy to prepare and transport, and items that are easy to serve and are not compromised by the high heat Sacramento weather brings. Less fuss, less equipment I will need to have in my tent.

I will offer a fixed meal of Jamaican curry chicken, Calaloo, Plantain and Jollof rice.

Jollof rice, means one pot in the Wolof language and is a popular dish all over West Africa. The most common basic ingredients are rice, tomatoes, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added.

Callaloo is a popular Caribbean dish served in different ways in and across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names including callaloo or bhaaji). I am going to put my spin on this dish so that it is an easy-to-eat festival food, using tips from Trinidad & Tobago, as well as Hawaii. Hawaii,you ask??! Yes. One of my favorite luau dishes experienced in Hawaii was Lau Lau. It tasted just like Grandma’s pork and collard greens! Basically, they take pork and fish, season it, wrap that in taro and ti leaves, then steam it until tender. OMG!! It is sooo good. So, I’ll do my version of this using Callaloo, stuff it with Pork and/or fish, seasonings from the Caribbean, Trinidad and the technique from Hawaii. Sure to please.

Plantain. Sugar, sugar, sugar!!! Nothing else to say about this banana dish. Finger lickin’ good! I can already smell its sweetness. I think I also will offer a few side options like candied yams (may add bananas) and southern-style banana pudding. Sweet Tea and I’m good to go.

Let me know what you think and please save the date! Everything is going BANANAS August 13th – 14th 2011. http://sojoarts.net/BananaFestival/