Moringa meets

Jamaica Gleaner - - FOOD - Krysta An­der­son Gleaner Writer krysta.an­der­son@glean­erjm.com

MOST PEO­PLE who know moringa iden­tify it as a tea. But how many of you ac­tu­ally know that it can also be used to sea­son and mar­i­nate meats? Wel­come to this week’s I’m not a Chef, where I will take you on a mis­sion with a culi­nary twist.

Our choice of food this week is chicken breast. We teamed up with Shavuot In­ter­na­tional, which pro­vided Shavuot moringa Tea as well as other Shavuot sea­son­ings. Mix them all to­gether and the out­come can be a delectable dish like Moringa-bat­tered baked chicken. Sounds mouth-wa­ter­ing. And the best part? It’s good for you.

Let’s grab a few items, shall we? We’re go­ing to need chicken breasts, flour, bread­crumbs, Shavuot Scotch bon­net pep­per pow­der, Shavuot moringa pow­der (we also opened the

Host Krysta An­der­son adds the fi­nal touches to the cheesy baked sweet potato wedges. Above: The culi­nary cre­ation: moringa bat­tered baked chicken with steamed veg­eta­bles and baked sweet potato wedges. Krysta An­der­son sits down to lunch with Mr Shavuot, Joel Har­ris. Krysta An­der­son pop­ping the baked sweet potato wedges into the oven.

Gmoringa teabags and worked our sea­son­ing magic), two to three eggs, pa­prika, salt, onion and olive oil.

Dip a strip of chicken breast (al­ready washed with vine­gar) in flour. Place that bat­tered chicken in the beaten eggs, then coat with the com­bined bread­crumbs, Shavuot Scotch bon­net pep­per pow­der, Shavuot moringa pow­der (which gives the dish a kick of flavour), pa­prika and salt. Re­peat the process with all the strips, then add to greased bak­ing tin, top with olive oil and chopped onion rings. The carmelised onion rings add some spice to the chicken. Then, pop it into pre­heated oven, turn af­ter 10-20 min­utes, add some oil and cook for an ad­di­tional 10-20 min­utes. And that’s it! Easy, healthy and tasty!

GREAT HEALTH BEN­E­FITS

Ac­cord­ing to Shavuot In­ter­na­tional’s man­ager, Joel Har­ris, the com­pany of­fi­cially started two years ago, but Shavuot Farms be­gan a year ear­lier out of a need for fresh pro­duce.

The com­pany’s prod­ucts, par­tic­u­larly the teabags, are are now avail­able in ma­jor su­per­mar­kets in Kingston. Along with teabags of vary­ing flavours, the com­pany also makes cas­tor oil. They de­cided to tap into the moringa mar­ket be­cause of its great health ben­e­fits. Moringa is loaded with an­tiox­i­dants, is rich in vi­ta­mins A, C, and D, amino acids, is high in pro­tein and helps in reg­u­lat­ing blood sugar lev­els. See? I told you moringa was good for you!

So, since I can’t eat chicken breast on its own, I also pre­pared a steamed veg­etable med­ley and baked sweet potato wedges, and washed it down with Shavuot sour­sop moringa iced tea, freshly made by Har­ris. ‘Mr Shavuot’ had ‘hmms’ echo­ing with ev­ery bite. So be sure to try it to­day. Un­til next time, live good, walk good, eat good.

Right: Lunch for two, any­one?

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