Anansi, John Crown and the Worms





Tuesday 28/6/2005

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Diary and Notes

Anansi and John Crow is playin at de conkers. Dis a game day sees dem likke mankids playin in de street. Anansi done spun a string outta silk but John Crown, he aint got none a dat silk and use a worm. Days aint got no conkers no way either, sos Anansi usin an old stale Jonny Cake, and John Crow he tie up another worm into a ball. John Crow's mighty fine to catch dem worms an he's gonna eat 'em but Anansi tink "Anansi like to eat the worm, I's gonna outsmart John Crow an get me's a big fat belly."

So Anansi swing de Jonny Cake conker an bash poor old John Crown on de head and knock him outta da tree. But when Anansi climb down to eat up the worms they's burrowed back into the ground and Anansi and John Crown don't get no dinner and can't play no conkers neither.

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Today's dinner was a West Indian style treat, flavoured with thyme, ginger and chilli. The gungo peas are more of a bean than a pea (though I can't say I really know what the difference is) - they are small red beans and taste like most beans do. Excellent stew however, cheap and simple to make.


Cake Blog

Pearls Dutch Apple Cake:


Menu

  • Chicken and Gungo Pea Stew
  • Rice
  • Bread


    Ingredients*

    Chicken and Gungo Pea Stew
    1 Chicken
    2 Onions
    1 Stick Celery
    2 tsp Dried Thyme
    1cm Fresh Ginger
    2 Cloves Garlic
    1/2 Block Creamed Coconut
    2 tsp Hot Chilli Powder
    2 Cans Gungo Peas
    Salt and Pepper



    Preparation

  • Skin and joint the chicken. Any bits you're not going to eat start boiling in a little water for stock. Allow the stock 20 mins or so before you start cooking everything else. Heat a little oil in a saucepan and brown the chicken pieces all over (make sure they are good and brown - give then a good 15-20 minutes). Chop the onion and celery, mince the ginger and garlic. Remove the browned chicken and add the onions etc. to the pan and cook until they are soft and turning yellowish. Add the thyme, chilli powder and stir. Put the chicken back in and pour in the creamed coconut dissolved in a little boiling water then add some of the stock that should be bubbling away nicely. Simmer for 20 minutes, topping up with stock to keep the chicken covered then add the peas. Simmer for another 15 minutes.

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    *All quantities are very approximate and for four people





    Jon.Borresen@GMail.com