I just recently saw his Jamaica episode, and at one point he visits a guy who is some sort of leader in the Rastafarian movement and is served some down-home Rasta fare. One of the dishes is a mash up of corn, greens, and maybe some grains, and the vision, that was planted in my brain...still remains. It inspired me, along with Dad's new vegan obsession, to create the following dish, which turned out pretty excellente, por favor.
Rastafuchsian Barleytash
2-3 Cobs Corn
1 cup Uncooked Barley
10 or so Collard Green Leaves
1 bunch Green Onions
2-3 Jalopeno Peppers
1 Lemon
Salt, Pepper, Olive Oil
- Cook barley as you would rice, for about 45 minutes in 3 cups of salted water. You want it to be both chewy and tender at the same time. Also, I didn't do this, but in retrospect you may want to rinse the barley in a strainer after you cook it. There's a lot of starch, sort of like in oatmeal, and this makes the finished dish kind of...sticky.
- Boil corn for about 5 minutes in salted water, and then cool in cold tap water or ice water.
- Chop collards into small pieces, approximately centimeter squares.
- Slice green onions and jalopenos (seeds removed) as small as you can get them.
- After barley has cooled, slice corn off of cobs, and mix all ingredients together with a good drizzle of olive oil, juice of lemon, and salt and pepper to taste. I prefer a good amount of salt...maybe 2-3 pinches or more...enough to balance with the lemon acidity and bring out the sweetness of the corn and the toasty barley flavor.
- Put it in the fridge for a few hours and serve cold.
As a side note, I believe this recipe to be vegan, but it isn't technically an acceptable Rastafarian dish. True Rastas, from what I've read, do not eat either salt or oil.
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