European Stars and Stripes (Newspaper) - October 4, 1991, Darmstadt, Hesse                                Sas a Uridill Winder Jacqueline Christie a native of Jamaica who operates a catering business in London says West Indian cooking is becoming a lost Art outside the Caribbean. At left she adds finishing touches to a salad. Stewed Chicken 6 pieces Chicken 1 Teaspoon thyme 1 medium onion diced 1 Small Tomato chopped 2 Teaspoons Curry powder 1 Teaspoon Salt 2 Teaspoons ground Black Pepper 1 Chicken Bouillon cube t pint water clean Chicken and place in a bowl. Add thyme Salt Pepper Curry powder onion and Tomato. Mix thoroughly cover and allow to marinate overnight in a refrigerator. Brown Chicken in hot Oil. Drain excess Oil add prepared Bouillon and Chicken to remaining drippings. Heat on Low to medium heat for 15 to 20 minutes or until Gravy forms. Serve with Rice and peas recipe follows. Rice and peas 3 cups easy Cook Rice 1 i cups dry red kidney Beans red peas 2 ounces Coconut Cream 1vi Teaspoons thyme 2 ounces Margarine 1 Clove pressed garlic Wash and soak Beans overnight in three pints water. Add garlic and thyme and boil until Beans Are very soft about 3 hours add Coconut Cream and Margarine then boil until Margarine and Cream melt. Wash Rice and add to mixture. Cook Over Low heat until Rice is done. Serve  Salt fish 1 can ackee 2 packages salted cod fish about 1 Pound 1 medium onion diced i cup Peanut Oil 1 medium Tomato chopped 1 Teaspoon Curry powder 2 Teaspoons ground Black Pepper 1 Teaspoon thyme skin salted cod fish boil in water then Cool with cold water. Take out Bones and separate fish in a frying pan heat Oil Over medium heat then add onion Tomato Curry thyme and Black Pepper. Keep stirring until Tomato and onion Are soft add fish and mix Well Drain water from ackee and add ackee to mixture stir gently As ackee is extremely delicate Sprinkle a Little Black Pepper on top and simmer mixture for about 5 minutes Carrot juice 3 pounds carrots 1 15vi-Ouncecan condensed milk 1 pint whole milk 2 to spoons Nutmeg 2 Tablespoons Purs Vanilla extract a touch of Brandy or White rum grate carrots and place in cheesecloth. Squeeze juice out of carrots into a Pitcher. Add milk Nutmeg and Vanilla extract stir Well then add Brandy or rum. Chill then serve on suddenly now for example there is talk of american Indian inspired pizzas Ravioli Ratatouille and Vinaigrette now too Are Indian offshoot fruit cobblers stuffed Green chillies Goat cheese dressings and Sweet homemade Popcorn. Quot it s about time Quot said Barrie Kavasch an authority on american Indian cooking who is the author of native harvests recipes and botanicals of the american Indian Vintage. 1979. Quot american indians Are just As Clever at mixing strange new ingredients As anyone. Quot just this year two new cookbooks have come out that reflect this Effort to update native american cuisine in the past cookbooks on the subject featured recipes that required Home Cooks to scour their surroundings for such arcane ingredients As wild roots lichens and mosses but these new books assiduously offer readily available alternatives. In spirit of the Harvest North american Indian cooking authors Beverly Cox and Martin Jacobs suggest Chicken instead of Rabbit for Cherokee Brunswick Stew they show How to make a Clambake invented by the indians on top of one s stove instead of in a Sand pit in native american cooking foods of the Southwest Indian nations Lois Ellen Frank recommends saute my watercress instead of purslane for a Side dish. She proposes grilling Corn on a backyard Barbecue to recreate the taste of Corn baked in the ground. A Quot what i tried to do was bring authentic recipes into the modern Kitchen Quot said Frank who spent four years living with Indian families and chronicling their fare she then reinterpreted these dishes and converted them into contemporary creations Frank offers recipes for an Indian style pizza of Blue Cornmeal tortillas a pumpkin and Corn soup with Ginger Lime Cream a Yucca Blossom salad with Goat cheese dressing and Blue Corn meal Gnocchi in the shape of arrowheads Cox and Jacobs similarly offer such spinoffs from Indian cookery As Blackberry Cobbler and Duck stuffed with wild Rice and Shiitake mushrooms Larry Forgione the owner and chef of an american place in new York City and the Beekman 1776 tavern in Rhinebeck n.y., serves a soup of roast Duck wild Rice and chanterelles that he said was inspired by an Indian legend. The Chippewa legend explains that the indians discovered wild Rice when a Duck dropped some kernels into a Stew he prepares Salmon on a Cedar Plank accompanied by a soft Corn pudding and pumpkin Vinaigrette he serves Indian Fry bread stuffed with Chicken Goat cheese and Arugula much of what has captured the imagination of professional chefs is the stunning array of foods the indians of the americas Are credited with contributing to the culinary world. They were the first to make use of the Tomato they were the first to mix Beans with Maple syrup in what May have been the first Batch of Boston baked Beans few think of the indians when they eat polenta but until the discovery of the new world the italians ate no Corn such classic american dishes As Brunswick Stew the Clambake beef Erky and Maple covered Popcorn can be traced to the indians so can potato chips the indians were the first to cultivate potato scorn flakes Chicken Pap Rikash paprika came from the indians and Gazpacho the spaniards never had tomatoes until the discovery of the new world scholars also credit the indians with the first culinary uses of Vanilla wild Rice oysters and smoked Salmon no question the indians changed the eating habits of the world said Jack Weatherford a professor of anthropology at macalester College in St Paul Minn pumpkin Corn soup with Ginger Lime Cream total preparation Tima 2 hours yield 4 to 6 Servings 1 medium pumpkin 4 cups Chicken Stock preferably fresh 3 cups Corn kernels v4 cup water 2 cloves garlic finely chopped a a Teaspoon Salt a a Teaspoon White Pepper juice of 1 Lime 1 Tablespoon peeled and grated fresh Ginger zest of 2 limes i cup heavy Cream 1 preheat oven to 350 degrees Peel pumpkin and remove seeds and string Cut pumpkin into cubes put three cups of the cubes in a pan and cover with one cup of the Stock discard remaining pumpkin cover the pan and place in the oven until the pumpkin is tender about 45 minutes Puree mixture in food processor and set aside 2 in a covered pot Cook the Corn with the water until tender about 10 minutes grind mixture in food processor until smooth run through a Sieve pressing the Puree through and discard skins 3 Combine Corn Puree garlic Salt White Pepper and the remaining Stock in a Saucepan and bring to a boil Over medium High heat reduce the heat to Low add the pumpkin and Cook 5 minutes while stirring 4 in another Saucepan Cook the Lime Nice and Ginger two minutes Over medium heat remove and Strain to remove the Ginger 5 place a bowl and beater in the Freezer for five minutes to chill in the bowl Combine the Ginger Lime Nice. Half the i lie zest and the Cream whip until mixture has soft peaks 6 serve the soup in individual bowls with a Dollop of i Ream garnished with the remaining Lime zest from native american cooking by Lois Ellen Frank Friday october 4, 1991 the stars and stripes Page 15