Spiced Chick Peas and Strawberry Mango Lemonade
Claudette Campbell (pictured) is preparing an awesome meal for June 24th’s Edible World: The Spice Necklace. Imagine sitting outside of the Chestnut Hill Farmers Market, enjoying stew chicken and pound cake while guest author Ann Vanderhoof reads about Caribbean treats and travels from her upcoming memoir, The Spice Necklace. Sounds like a sweet summer night to me!
We just got the menu from Chef Campbell and here’s the scoop…
Appetizer – “Doubles” (“Spiced chick peas inside two pieces of a bread like thing – it’s delicious,” says FPA volunteer and resident foodie Mia Aronson.)
Entree and sides- Stew Chicken with peas and rice, fried plantains and a tossed green salad
Dessert – Pound cake
Drink – Strawberry Mango lemonade with fresh cut-up fruit.
In yesterday’s New York Times, Alida Becker reviewed Vanderhoof’s upcoming book and made one criticism, “Vanderhoof’s curiosity about the food and (lots of) drink on the islands is appropriately all-consuming, but attempting to retain even a fraction of the information she uncovers about sapodillas, nutmeg, sorrel, passion fruit, conch and the seemingly endless array of other Caribbean edibles can be a dizzying experience. Try too hard and you may collapse with something resembling the buzz from Jah Daniel, the moonshine she tracks down in Dominica, ‘flavored with a generous fistful of ganja.’” Luckily, at Edible World: The Spice Necklace, you’ll get some help courtesy of Vanderhoof herself and Chef Campbell’s cooking.
Jah Daniel’s buzz not included. Sorry about that.
Photo by Mia Aronson.