Participants: Curtis Eakins, Paula Eakins
Series Code: AL
Program Code: AL00144A
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00:01 When I think about family and friends, I also think about
00:06 fellowship and food. On this show today you're going to hear 00:10 a lot about friends and family and also you're going to watch 00:15 us get some real good Jamaican cuisine going on. So stay by. 00:45 Welcome to Abundant Living. And my name is Paula Eakins 00:48 and this handsome gentleman next to me is my husband and 00:52 your name sir? If I am your husband, may be you should 00:55 know. What do you think? Maybe OK. My name is Curtis Eakins, 00:59 by the way It's kind of hesitant on there. I started the show 01:03 by talking about family and friends and fellowship, and 01:07 and food, Yeah. And you know, when I think about friends and 01:10 family, I'm not just talking about the immediate family and 01:13 friends that we have. Ok. I'm talking about through the whole 01:16 3 ABN network of being on Abundant Living and having an 01:19 opportunity to be able to share with you over and over again 01:23 the amount of, wow, Curtis does the emails. Curtis, talk about 01:27 the emails. 01:28 I tell, we had a lot of emails over the years. I guess, seven 01:33 years. And we had emails from Iceland and Germany, Iran, 01:38 Jamaica, Caribbean, Philippines, Italy, Africa, France, England 01:43 Australia, Canada, Yeah. They are very encouraging and we 01:47 really appreciate those emails and very confident on those 01:51 emails. A lot of people say they enjoy the programs but also 01:54 they're praying for us too. And a lot of people are praying for 01:57 us. That really does a world of good for us. It really does. 02:00 We can't tell you enough about when we get those letters and 02:03 emails from you saying that you're actually praying for 02:05 this ministry, Yes. And you're praying for 3ABN and it's just 02:09 such a delight to us, because once again, all of us are just 02:12 volunteers, working in the Lord's army and it just makes us 02:15 feel good to know that, what we're saying is coming across 02:18 the TV network, you know. 02:19 We really feel privileged to be a part of this ministry. 02:22 Absolutely. God has given us this ministry and, you know, we 02:26 are full time now, and we really appreciate the opportunity 02:29 to present health information to you and it's been a blessing 02:33 to you and also be a blessing to us as well, because in these 02:37 programs we have to study to give you information. We want 02:40 to make sure that we are as accurate as possible. So when 02:43 we're studying we also receive information as well. So is a 02:46 double blessing. 02:47 Another thing I think is most amazing also is that we meet 02:50 brand new believers, that are just coming into the faith. 02:53 We meet people who say they're perusing their TV and all of the 02:56 sudden they heard someone laughing. And they turned back 02:59 and discovered it was 3ABN network. I think that's 03:02 fantastic. And also we get a lot of emails from them as well. 03:05 And people who are just trying to find God for the first time 03:08 and they talk about how the shows on 3ABN, the preaching, 03:12 the music, the lives. All those shows really help a lot. So we 03:17 just want once again to say that when I said friends and 03:19 family, that's exactly what I mean. Because, you know, all 03:22 of us are looking to go on the sea of glass. That's what God 03:24 promises to meet us in the end, when He comes back the second 03:28 time to take us home. And so, being on the sea of glass, we 03:31 all be there. 03:32 Being Christians we are that family of Christ. So we 03:37 appreciate. We just had an email or telephone call last week, 03:41 based on this taping anyway. And this one lady who called said 03:45 Well, you know, we enjoyed your program on health and that 03:48 kind of things, but do you guys go to churches that are not 03:51 Seventh Day Adventist? I said: We sure do. And I think she 03:54 was a Baptist. I'm not sure what she was. So it's a 03:58 possibility to go in there. So we go to anywhere people need 04:01 a word from the Lord and need the health message as well. So 04:05 we go to all denominations and churches and also touching 04:08 fellowships. 04:09 You know, last time when I got to talk to you about also I 04:11 talked about the gifts the we get. How about we get gifts in 04:13 the mail from individuals? Oh, Yeah! Potholders, all kinds of 04:16 trinkets, things that people make by hand, letting us know 04:19 how much they appreciate us. And once again, we cannot say 04:22 to you enough how much we really appreciate you as well. 04:25 And, please keep us in your prayers, because this is really 04:29 a work of the Lord. I'm working for God in this ministry. People 04:32 ask us all the time. They say: So, what's your real job? We say 04:35 Our real job is working for God. Ok. And when you work for God 04:39 you get: vacation leave and you get sick leave and you get 401k. 04:44 Ok, and as long as you stay in His will, 04:49 you will always have a job. 04:50 That's right. You'll always have a job. We're very privileged 04:53 to be a part of this ministry. So I thank God for 3 ABN as well 04:55 Absolutely. And that's what really God on the map is far 04:58 moving around and getting to know each other. People always 05:01 talk about that. Now, I know you are saying to yourself where is 05:05 all going and where is going is that we have had several trips 05:09 and you know we have a cook- book Global Vegetarian, and the 05:12 Global Vegetarian book was actually designed because I am 05:15 just overwhelmed when I look at other cultures and your 05:19 eating habits. Of course, unfortunately, sometimes in USA 05:22 we don't eat all the of foods that we need, either are right 05:25 for us, but it's been amazing as we travel to meet people in 05:28 other countries that have really good super foods, we call them, 05:32 foods, they really like and they enjoy. And this show is a show 05:35 because, guess what? We didn't even go too far. We actually 05:38 stayed in United States. We went to New York City. And in 05:41 New York City there is an area called Jamaican New York. And 05:45 in Jamaican New York they have a Jamaican Seventh Day 05:48 Adventist church. Now, that church called us in. Now, Curtis 05:51 tell them what kind of greeting we had at Jamaican New York? 05:54 Well we had a fantastic greeting I guess. They're really 05:57 enthusiastic when it comes to health. I'm not sure why, but 06:01 we were well received, and I guess maybe about 4-500, and 06:06 about 95% were from the Jamaican island and they were very 06:10 enthusiastic. Had a wonderful time that weekend, not too long 06:13 ago. 06:14 Not too long ago. 06:15 So, I think, the who was it? 06:17 Service leader brought us in, and we stayed with one 06:21 individual there. While we're there, this is the reason why 06:24 this program is entitled Jamaican Cuisine, 'cause I think 06:27 you've learned some recipes. At the home we're staying you went 06:30 through all the cook books and so, that why this program came 06:33 about. 06:35 when I go somewhere, anywhere, we go anywhere, I'm always 06:37 asking: where is your cook book? So when we're getting the cook 06:39 book and see what's going on. Now, we stay with a woman 06:41 named Auntie Joyce and Daddy and believe me or not how about 06:44 she had a whole day care, downstairs and every morning 06:48 we were there she fixed us Jamaican Cuisine. We had a warm 06:51 breakfast every morning, we had something in the afternoon. 06:55 And so basically I hope I don't mess this up, but I'm going to 06:59 just do a little bit of the food that we actually were served 07:02 while we're up there in the Jamaica New York. That actually 07:04 comes from Jamaica. 07:06 We're going to Jamaica man. No problem man. And we're 07:10 going to go ahead and get our very first recipe together which 07:13 is actually Cornmeal Porridge. Let's go to the recipe: 07:16 It calls for: 07:33 Now, once again if people know when they watch Abundant Living 07:37 I have to go in the recipes and kind of change them up a little 07:40 bit. And I know that's some of the things like for instance the 07:43 soy milk it's not one of the natives of the Jamaica Cuisine 07:47 so what we do, we took out the whole milk, which they use, a 07:51 can of evaporated milk, that makes it very nice. We use that 07:54 soy milk in it's place. Ok. So we change out a couple of things 07:57 to make them, you know, a little more apropos. One of the 08:01 things I have here, I'm going to start up with and that is, I 08:04 would never had thought. I mean I made corn bread, corn muffins, 08:07 but I've never thought about doing corn meal porridge. Ok? 08:10 We had that one morning. Yes, we had it while we were there. 08:14 Auntie Joyce and you know she referred to her husband, as 08:18 Daddy. Yes she did. And I was wondering maybe you can call 08:21 me that some time. I mean that has a nice ring to it, you 08:25 know. Maybe you can try that some time, just call me Daddy, 08:27 sometimes, you know, maybe. I mean, just every now and then 08:30 Daddy? Yes. Ok. That has a nice ring, I mean, sometimes. 08:35 At this point, when I'm going to do is I going to make a paste. 08:39 And this paste is going to be 1/3 cornmeal with the 1/2 cup of 08:43 water. And I'm going to pour it in. 08:45 I'm going to make paste out of this. 08:47 OK and I was amazed to see that I would never have thought 08:52 to put this together like that before. It's going to make a 08:55 paste up. And I already have 11/2 cup of water boiling over 08:58 here on the stove, we're going to actually pour into that in 09:02 just a few minutes. In that water also we have 09:04 a little bit of sea salt. 09:05 ok. So I'm going to turn that up and you know, I discovered one 09:09 thing, Curtis, after going to Jamaica New York, seeing 09:14 what's going on up there. I discovered also that these foods 09:17 when I went back to look at foods, they all have an 09:19 originality in the Caribbean Islands. And either further back 09:23 back to Africa, you know, Bermuda, Nigeria a lot of these 09:30 foods from Europe, yeah. Cassava mango and some of tropical type 09:36 foods. Hot climates, good foods are there. I'm going to take 09:40 this very nicely, I'm going to begin to just pour it in. For 09:43 now this cornmeal porridge is a typical breakfast there. A 09:46 typical breakfast on the Jamaica island. Auntie Joyce 09:49 fixed that for us while we were there and one of the things I 09:53 noticed also and that is 09:54 that when you are making this dish up, you have to continue 09:57 to stir it up. Now, when I made a comment about Nigeria and 10:00 Africa and Bermuda one of the things they call it is they call 10:04 it "turned cornmeal" and that's because if you don't continue to 10:09 stir it, it will thicken up on you and you'll get lumps in it. 10:12 And the name of the game is actually prepare this dish and 10:15 you have to constantly stand there and you have to stir. 10:19 Now, Curtis, while we were at the house there were some 10:22 of the things that you particularly liked as far as the 10:25 meals were concerned. 10:26 Well, I think we had callaloo. I thought it was talking about 10:30 Kalamazoo. And I said, no that's in Michigan. We had callaloo not 10:34 Kalamazoo. A callaloo is actually from a terra root and 10:38 the terra root it has, it gives off these beautiful big green 10:41 leaves, and for those in the United States that's actually 10:44 their resemblance' that of spinach. It looks like spinach, 10:47 very, very soft and delicate. I found out also that you can't 10:50 really find the callaloo very easily here in United States 10:54 sometimes it's, made up different, you know, it's not 10:57 easy to find unless you go to an ethnic shop. Ok. 11:01 And so, we didn't bring any for you to see at this time, but 11:04 I'm sure that all of our friends already have it and by the way 11:07 every now and then we say something and people send them 11:09 Don't send me any callaloo, don't send it, not right now 11:12 'cause we are not going be home. Ok. But anyway as you can see if 11:14 you look in here, you are going to notice something. And that 11:17 is, this is already started to get thick. Ok. Just that small 11:20 amount of 1/3 cup is going to get thicker and actually is 11:23 making. You see I'm continuing to stir it up. Now another one, 11:26 go ahead. Didn't we have ackee? We had ackee and I'll tell you 11:30 something maybe a staple food. It is a major, I mean it's like 11:34 the meat and potatoes here in United States. Absolutely, 11:37 It is a favorite there. I think there are some places we can get 11:41 ackee here, again at some ethnic shops. Yeah, and I'm going to 11:46 do, we call it a kind of pseudo ackee in this show we want to 11:50 make sure you continue to watch this program. Now, 11:54 because it's time factor, what we're going to do, is I'm going 11:56 to begin to add the other things too. This is going to get 11:59 thicker even still. we're going to go ahead and I'm going to 12:01 move over, Curtis. You go ahead I'm going to move this out away 12:04 Ok. And you go ahead on and start slowly pouring... 12:06 putting in the other things. 12:07 Let's start up with the Nutmeg first. And that will give 12:11 us the flavor it needs to have One of the things I discovered 12:15 Curtis, about the nutmeg and the things they use as heavy spices 12:19 is that in the islands they use a lot of these as medicinal 12:24 foods for the body. Ok. And, you know, I thought about 12:27 maybe it needs to be a pinch of it in here at least. Ok 12:31 Let's go with the next which is vanilla. All right. And we're 12:34 going to put the vanilla flavor in. So these are spices that 12:38 can be medicinal sources in indigestion. Absolutely. Ok. 12:42 Oh, you smell that smell? Yes. 12:44 Can you smell that? Now we're going to go 12:45 ahead and pour in that soy milk ok. And they normally use what 12:50 honey, they use can evaporated milk. So, we use soy milk in 12:54 place of that. Soy milk instead. So we cut down on the what? 12:58 cholesterol saturated fat, I would imagine. Absolutely. 13:00 Lots of coconuts being used lots of regular evaporated milk, 13:03 being used and because of the fact we're trying to cut back on 13:07 that, you know, I want to apologize for those who actually 13:11 eat that way. We want to kind of make a little bit more healthier 13:13 Ok. And by the way, they didn't mind. As a matter of fact, Aunty 13:16 Joyce asked me did I prefer to have the soy milk in the 13:19 cornmeal porridge. And I told her: yes. And she did it and she 13:24 said: that came up pretty decent Ok? Now, the last thing, right 13:27 before we're just about ready to serve it up, we then put in the 13:31 fructose. Ok? And so they use of course like a brown sugar and 13:36 it's a brown raw cane sugar that is once again the islanders' 13:39 type of brown sugar which is not the same with what we have 13:42 in US avail, OK? we're going to use fructose in the place of 13:44 that. So go ahead and put that in. So we normally use brown 13:47 sugar, what's you're saying and not the American brown sugar 13:51 But a different type of sugar. More nutritious brown sugar, ok? 13:55 because this is the American version. Yes, it is. Ok? And 13:59 what's going to happen? I'm going to continue to stir that 14:02 up, as Curtis will move these things out of the way because 14:05 one of the other things they had over there and that was 14:08 fantastic, they had a thing called chocho and we're 14:11 going probably have that on another show. Will let you see. 14:15 It reminds you of a pear. And it is absolutely fantastic. 14:18 It's in the melon family and you just cut the skin off of it 14:21 And you steam it a little bit. But we are not going to show 14:24 that one, because we have something else special that's 14:26 going to come up. You've been doing your homework I can tell 14:29 you. Oh, yes, indeed. Chocho and ackee and callaloo. Ok. And 14:37 then also along with that plantain. Yeah, plantain. 14:41 She served us boiled plantain. And that was absolutely 14:44 fantastic. And of course at home I love plantain so I fixed us 14:47 plantain as well. So we get that as well. I guess in the 14:51 morning time, we got up that morning she fixed the cornmeal 14:55 porridge, one of the days. 14:56 But she fixed oatmeal porridge also and 14:58 the oatmeal porridge had raisins in it. So it's a little bit 15:00 different from this, having raisins in it as well. 15:03 Absolutely delicious. Now, to any of these you can actually 15:07 also combine a coconut milk and the coconut milk will make it 15:11 even richer than just adding the regular soy milk to it as well 15:14 This is looking really good. It's thickening up. What we're 15:18 going to do is, Curtis I want to go down to because on that 15:21 day when she fixed the cornmeal porridge she also gave us some 15:25 special fresh fruit. Oh, Yeah! So let's bring up fruit in here. 15:30 Ok. Oh, let me tell you what we had. We had fresh pineapple 15:36 and we also had mangos and I'm telling you: it was absolutely 15:41 fantastic. I'm going to take and turn this down as a small 15:45 amount. I'll check on every now and then. I think is doing 15:48 real good and we're going to have that at the end of 15:51 the program. Let's just shut this down. 15:53 And remember now, they call it turned cornmeal, 15:55 because we don't want it to get too done. 15:57 Turned cornmeal, that is in Bermuda and in some other place 16:00 In Nigeria, also in the Munich they call it turned cornmeal 16:02 and in Jamaica is called cornmeal porridge. All right 16:06 We got that mango going on. All different kind of mangos are on 16:09 the market and I understand from a friend girl of mine that 16:12 lives in Bermuda, that there is a mango 16:14 that's called the hated mango 16:17 and it's not as hairy. Sometimes you buy a mango and has a lot of 16:19 strings in it and get all in between your teeth. Well, the 16:22 Haden mango does not do that. Now, I'm not quite sure which 16:25 type this is. But we're going to head on and just do a couple of 16:28 things. We're going to actually slice this one. And we're going 16:30 to see what type is. Because this is one of the things we're 16:33 going to have. So, different types. And they have different 16:36 flavors as well. Ok. And so we're going to make sure we 16:39 don't mess with that big peel in the bottom of it. Mangos 16:45 add a nice flavor to it. And let's cut the other side and she 16:50 also had mango there for breakfast that day as well. Ok. 16:54 And what she did, was she just cut it in the middle like that. 16:59 And the same thing here. And then she cut across it 17:03 like that. The same with this one. No problem man. No problem. 17:11 And then what she did was, when was time to serve it, 17:14 she just opened it up like that. Ah! Just go ahead and... Ok. 17:18 Now Curtis, one of the things I think it's very interesting 17:22 is you're going to get a chance to do the other thing she did 17:25 and that was the pineapple. Ok? Ok, ok wait a minute. This is 17:28 not rehearsed. This is not in the script. I've never done a 17:32 pineapple. So, Ok, I will help you. Oh, ok, that's good. As 17:35 long as you're here. I'm going to sit this over here, cause I'm 17:37 going to see that a little bit later on. I'm going to sit the 17:40 plate over there, ok. Because I'm going to do a little part of 17:43 the pineapple. It's not going to be that big of a deal. ok? 17:45 All right. What I'm going to do is take my knife and we're just 17:50 going to cut through about half of the pineapple. How about that 17:54 ok, all right. I could do that. I thought so, honey! And we're 17:58 just going to head on and we're going to cut right here. And you 18:02 know, I want you to know that this is still, I'm going to 18:06 check on my cornmeal. Ok. And you have to have a nice sharp 18:09 knife for this. Ok? And what I want you to do is to take the 18:12 skin off the sides of it, and make circles out of it. Ok? 18:16 While I check on the porridge. Well, I'll try. You can do it. 18:19 And she did that in the circles which I thought was so beautiful 18:23 And she talked about how that pineapple has to be nice and 18:27 ripe in order to be able to be nice and sweet, have a nice 18:31 sweetness to it. And I love pineapple. Yes you do. we both 18:35 do. This porridge is doing really good. So, now that 18:38 porridge needs to be nice and thick before we consider. Well, 18:42 it's actually thicken already a lot from where we first turned 18:45 it off. See what the difference is? Yes, ok. So it's more like a 18:49 malted milk consistency would you say, or what? I'm not sure 18:53 they know what a malted milk is may be more like a soft cereal 18:57 Morton Milk, you know, Morton Milk looks like a soft oatmeal 19:01 it's going to have that kind of consistency as well. I am so, 19:06 oh, you can do it, yes you can oh honey! Ok, the pressure is on 19:11 Oops! the pressure is on! Ok. This may not look too pretty, 19:17 but.. There we go. All right. Let's put it over here as well. 19:21 And what we're going to do is let's go head on and just turn 19:25 it on its side, ok. And you can actually just make circles out 19:29 of it. It's what she did. And you bring up right over here. 19:33 So, now this goes on the plate with the mangos. She did sliced 19:37 pineapple. Let's put this on the plate. She had taken that 19:42 skin off and everything. It's looking just like the plates we 19:46 had, ha? I think, hopefully she would be proud. She would be 19:50 proud. Hopefully. Ok? Let's put that on there. And we're going 19:54 to see that also at the end of the program, as well. Ok. And at 19:58 this point, I think what we're going to do is we're going to 20:02 take a break and when we come back we still have another dish 20:05 to show you. Oh, my goodness. So, you just to stay by. |
Revised 2014-12-17