ITAL STEW

Early adherents adopted the dietary laws of Leviticus and Deuteronomy. Though there are different interpretations of ital regarding specific foods, the general principle is that food should be natural, or pure, and from the earth. Rastas therefore avoid food which is chemically modified or contains artificial additives (e.g., colour, flavourings, and preservatives). Some also avoid added salt in foods. In strict interpretations, foods that have been produced using chemicals such as pesticides and fertiliser are not considered ital.

In common with religions such as Judaism, Islam, and Ethiopian Christianity, Rasta prohibits the eating of pork. Some Rastas also avoid eating shellfish because, in common with pigs, they are considered to be scavengers. Most Rastas avoid the consumption of all red meat, many do not eat fish or those fish over 12 inches in length, and some are strict vegetarians.

Stricter interpretations also avoid food that has been preserved by canning or drying and even prohibit the use of metal cooking utensils. Foodstuffs such as grass and other herbal remedies are permitted within this diet. In this case, only clay and wood cooking pots, crockery, and cutlery are used. Few adherents of ital follow the strictest interpretation; some Rastas do not adhere to them at all.

  ITAL STEW INGREDIENTS

1 lb Yam
1 lb Pumpkin
1 lb Coco
½ lb Cassava
½ lb Breadfruit
2 pt Vegetable stock
1 Hot pepper
Freshly ground black pepper
Plain or cornmeal dumplings
3 Green bananas
Juice of ½ lime

1. Remove the seeds from the pumpkin.  Wash and peel the yam, pumpkin, coco and cassava
2. Slice the breadfruit into wedges, peel and cut out the heart.
3. Chop all the vegetable into fairly large pieces.
4. In a large pan bring the stock to the boil.  Add the vegetables, the hot pepper and black pepper.  Turn down the heat and simmer for 20 minutes.
5. Meanwhile, mix the dumplings and add to the pan, turn up the heat and cook until the dumplings are done.
6. In a separate pan boil the green bananas in their skins, having cut off both ends and split the skin deeply with a knife.
7. When cooked, allow to cool a little before peeling.  Cut each banana into 3 pieces and add to the stew with the lime juice.
8. Remove the hot pepper once the stew has reheated.
Serves 4–6