Jamaican New Yorker pursuing a PhD in Lisbon.
as a designer, planner, and engineer, I advance safe, sustainable, and equitable urban transport policy and infrastructure design.
as a writer, I focus on othering, whether in fiction, nonfiction, or fantasy. currently working on connected stories inspired by my grandmother's experience in migration, while polishing a time travel urban fantasy novel.
Each week I discuss what I’m cooking, how I make it work, and why these specific dishes fuel me. Lisbon local? Reach out if you want to partake, or just feel free to follow along.
Curry Chicken
chicken, curry powder, onions, garlic, ginger, potatoes, carrots, and spices. Burn the curry, add your onions, garlic, ginger, then your chicken. Then simmer. Potatoes are a must (sorry yardies I do not add spinners to my curry). Carrots are not traditional but I need extra veg, despite the current protein—mania. Red bell peppers are not typical, but don’t come for me massive I don’t like the green one. Once the potatoes have thickened the gravy, it’s ready to eat. Serve over rice & peas or white rice, with a fresh salad. Or, reheat in the oven/microwave as-is, with a tip of water if you like.
Best by: Friday
STRETCH IT: add avocado/pear or sweet plantain or both.
Freeze it: sure. Eat within a month or two.
Curries are not specific to the Caribbean, but just about every (Anglophone) Caribbean nation eats curries. Especially curry chicken. Not chicken curry. Not if you’re Jamaican, or if you like it the Jamaican way. Which I do. It is unlike Japanese curries or Thai curries, and unlike even Indian curries, though they are the ones that brought it to the island beginning in the 1850s. While I enjoy these curries immensely, when I long for home it must be our curry. Jamaican curry tends to have more turmeric and a healthy amount of allspice (pimento), and often reduces/omits chili powder in favor of fresh scotch bonnet pepper. If ever I can’t find Jamaican curry powder, I buy what’s on hand and adjust with these flavors.
artichoke, asparagus, and garlic served over rigatoni. Tossed in butter and topped with pancetta and artichoke crisps. Serve immediately, or reheat as is in the oven/microwave. Best by: Wednesday.
Stretch it: add an egg, or serve with side salad
Freeze it: nope. maybe if you separated each component. But really, I think not.
This is a recipe adapted from the brilliant Andy Baraghani’s Crispy Artichoke Pasta, via NYT Cooking. I turned it into an almost one pan meal, because I do not like dishes. And added pancetta because I love it, and the extra protein. For the most part, I followed his recipe, except for the pancetta and asparagus. I started the pancetta (or bacon, etc) in a cold pan on medium heat, to render the fat. Set aside once brown, and added asparagus to the same pan, to sautee. This I also removed from the pan, then proceeded with Step 2 of the original recipe. I add both once the pasta is plated, before the artichoke crisps. It took an extra 7 - 10 minutes at the beginning. Worth it.
marinated salmon served over spring veg. Pan seared salmon, marinated in garlic, ginger, and lemon zest, with broccolis, asparagus, and green beans sautéed in garlic. Add a squeeze of lemon before serving. Reheat in the oven or microwave as-is. Best by Tuesday.
Stretch it: serve alongside potatoes or rice
Freeze it: nope.
Some days, you just need a plate of seared protein and the freshest veg. Especially in the spring or summer. This took 20 minutes to pull together, and I’d make it again and again.
tuna, lentils, cucumber, scallions, celery leaf. Lemon vinaigrette, with thyme and a drop of honey. S & P to taste, and it’s ready to eat.
Stretch it: add egg or avocado/pear
Freeze it: eat. your. greens.
Sometimes I forget I like tinned fish. Portugal helps me remember. And celery leaf means I hit my 5-ingredient-salad minimum. Enjoy!
OH HEY, FOR BEST VIEWING, YOU'LL NEED TO TURN YOUR PHONE
