Thu | Nov 14, 2019

Riverside nyammings ‘Inna Mi Calabash’

Published:Thursday | May 30, 2019 | 12:20 AMKrysta Anderson/Gleaner Writer
Introducing vegan chef extraordinaire, Richard ‘I-Kush’ Pasley.
Who needs a pipe when you can wash your ground provisions by the river?
Pasley hard at work preparing fresh and tasty food by the riverside.
Presenting his culinary creation, he hopes that ‘Inna Mi Calabash’ reaches the world. “The possibilities are limitless,” he said.
A closer look at the callaloo.
Ackee anyone?
Pasley’s red peas stew, and ackee and callaloo simmered in a coconut sauce, accompanied by ground provision of boiled banana, pumpkin, Irish potato, sliced cucumbers and tomatoes, all served in a calabash.
Juggling this coconut, he shares the tales of growing up and grating the cocount for Sunday dinner.
The chef adds all-natural coconut milk to a fiery mix.
Pasley wastes no time in preserving the skin of the pumpkin for the pot.
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The gush of pure, flowing water surrounded by beautifully lush greenery. This set the stage for the ‘scentsational’ flavours fresh from the smoking hot coal stove. A tasty experience at its finest was what Food recently experienced when we explored authentic vegan cuisine in the heart of nature with Richard Pasley.

Pasley, otherwise called ‘I-Kush’, is known for preparing his meals and posting them on social media. His friends and followers were impressed by the dishes, encouraging him to start a YouTube channel. But he was missing technical support in the form of video, so he cast those plans aside, until he met the members of Vartex Studio Film Production. From there, they cooked up a creative collaboration and ‘Inna Mi Calabash’ became a savoury reality.

Priding himself on marrying wholesome herbs and spices to a happily ever after on taste buds everywhere, his ‘rest-naw-rant’ even incorporates added fun facts about organic ingredients, which he terms as superfood. A culinary artist, he says, doesn’t know what he’s going to do with a canvas. So many of his dishes originate from the energies that present themselves.

Enticed by the experience, Food decided to trek with Pasley from ‘market to meal’. We began at Papine Market, picking up key ingredients from vendors Ramone Hendricks, also known as ‘Digi’ or ‘Digicel’, and Dion Welsh. Thereafter, we journeyed to Irish Town, via riverbank, to get the party started. Pasley was a natural, starting a coal fire, husking and grating coconut, peeling and cutting seasonings, spices and ground provision, while sharing their benefits.

The sun was no match for the heat that we were working up in our creative kitchen. And before we knew it, sweet aromas swayed in the island breeze, anticipating the gastronomic delights that would follow. In the end, Pasley presented scrumptious red peas stew, loaded with rich ingredients of carrots, pumpkin, sea bass and more, as well as ackee and callaloo simmered in a coconut sauce, accompanied by ground provision of boiled banana, pumpkin, Irish potato, sliced cucumbers and tomatoes, all served in a calabash. The taste was out of this world! And surprisingly filling. Tune in for the excitement from this episode and more at ‘Inna Mi Calabash’ on YouTube.

Since hitting the airwaves, Pasley has created a storm among foodies – both yard and abroad. “The journey has been great so far. We have been growing with audience, taking recommendations and applying them to our product. We are getting a lot of support from person within the network too, so I’m grateful,” he said.

krysta.anderson@gleanerjm.com