There is a dish unequaled in comparison to any other I have found, when one is searching for a culinary representation of the definition of ethnic comfort.
It is black in colour, smooth in texture and sophisticated and soothing in its warmth; coupled with the crisp, solid texture of a few plain water crackers and a dash of the almost airy, barely there, but oh so important taste of fresh chopped cilantro leaves and scallion tops, a dash of peppered sherry (sherry that has been infused with a few chopped scotch bonnet peppers), and a swirl of plain yohgurt to finish.
There is nothing I have found that can come close in comparison in depth of flavors and textures one finds in this dish and the resulting feelings of comfort and satisfaction one can revel in after consuming this delicacy.
Of what could I possibly be speaking? Black Bean Soup - a gift from the heavens above. I usually find myself trying to make this soup on any one of those bright, blisteringly warm afternoons that turn into a cool…, sometimes even cold evenings that occasionally visit us in Jamaica during the winter months (we call it Christmas breeze).
I say I try when it comes to making this soup, because I have never been able to make a black bean soup that equals in comparison to the one my father makes. So here is where I admit, because of my pride that I am his daughter, that my father makes the best black bean soup I have ever tasted, and the water crackers – credit goes to the Excelsior Biscuit Company, an institution that has been around in Jamaica for as long as I, or my grandmother can remember.
Copyright Alison West February 2011
No comments:
Post a Comment