Jamaican Roots in Darwin

Matumba is a fabulous member of our Darwin community and  has lived in Darwin for 16 years. Matumba smiles2

Matumba grew up in Darliston near Montego Bay in Jamaica in the Carribean with his Grandma until he was eight years old. It was pretty simple living, but food was always important, using whatever was grown on the island and available. A real treat and childhood favourite was Cassava Pone- a sweet desert made of grated cassava, sugar and spices. It is like a cake with no flour- there was a lack of flour and only corn maize was available, or local roots Taro and Cassava, which we are happy to be able to grow here!

Matumba moved to London when he was eight to join the rest of his family, but Jamaican cooking still was an important part of life, but a lot of the ingredients had to come from far, but were available due to a strong Caribbean community in London.

After leaving London and travelling in Greece and Australia Matumba settled in Darwin, where he know lives with his family and is happily growing Cassava and other tropical veggies that are so familiar from his childhood.IMG_3756

Matumba shared his story and cassava pone recipe with the GULP team and a large audience of other Darwin community members, with the help of his son Darliston!

Matumba and Darli

The recipe goes something like this-

500g  raw cassava grated

1 ¼ cups brown sugar
1 cup milk
½ tsp. nutmeg or mace
250 g grated coconut- fresh is best
2 cups hot water
1 cup coconut milk
2 tbsp. melted butter or oil
1/2 tsp. salt
1 tsp, ginger
1 tsp. cinnamon
1 tsp. vanilla

  •  Combine cassava with milk, sugar and spices and mix well.
  •  Add coconut, hot water and melted butter.
  • Mix briskly and taste for sweetness desired.
  •  Add more sugar if necessary, pour into greased Pyrex dish.
  • Enjoy with friends
  • cassava pone
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Rod’s Cane Toad Canape’s

It’s happened again, the cane toad eating has hit the headlines!

Professor Phillip Hayward, from Southern Cross University has been promoting the eating of cane toads (and our site) 

This seems appropriate as the rain starts to come again and the ugly reptiles begin to come forth and multiply and mess with the ecological integrity of the native landscapes.

Cane toad legsThis is Rod (from Humpty Doo/ Nightcliff)’s recipe of Cane toad Canapés- little morsel’s of cane toad leg sautéed in garlic butter, made with local garlic chives and on bread. This was demonstrated at the Tropical GArden Spectacular GULP cooking stage earlier this year to a very large and curious crowd!! Many people tried them and enjoyed the taste!

Rod cane toad

rod cooking cane toad

Canapés of toad legs in garlic butter (Rod)

Ingredients

8 toad legs with skins removed
3 cloves of garlic
Salt and pepper to taste
1 fresh baguette sliced
Garlic chives, finely chopped

cooking cane toad Melt butter in a heavy based sauce pan and fry garlic or garlic chives until softened, add cut capsicum or optional extras
Add toad legs and cook in butter until tender
Lightly toast the baguette

Em cane toad Serve two toad legs on a piece of baguette, drizzled with garlic butter and garnished with chives.

Click here for a PDF version of the recipe- cane toad leg garlic canapés

We have some recipes involving more local ingredients to compliment the legs too and will post these shortly!