Cooking During the Season of COVID-19

Times have become so uncertain these days so we've: taken time to either reflect transform or make changes to our day-to-day lives (if you're lucky you've done all three).  A part of my reflections have been going back to my roots. I'm first generation American in my family but I have the fondest of memories thinking about my experiences of visiting Jamaica as a child. One very vivid memory I have was staying with a grandaunt out in May Pen. When I say country.... I mean: chickens, cows, well-water, etc. C-O-U-N-T-R=Y! 

One fun thing I did learn in my stays there was how to make some of the traditional delicacies, but most of all the treats. Come on, I was a kid! I've always wanted to replicate some of these simply recipes but found myself never having or really making the time to do so, but now with this COVID-19 way of life I can't say I have all the time in the world but there is definitely leftover energy in the day to devote some attention to things I like or enjoy doing.

With that said, I have such an affinity for coconut and ginger, two robust and flavorful ingredients that work so well with many things, but when working in tandem they pack such an amazing 1-2 punch! Please see my recipe for Traditional Grater Cake, which are basically shredded/grated coconut clusters.
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   ​Ingredients

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• ​2 Cups of Water
• 1 1/2 Cups of Sugar
• 2 Cups of Grated Coconut
• 1/2 Inch Ginger Root
• 1/8 Teaspoon of Salt
• 1/8 Teaspoon of Vanilla
• 1/2 Pink or Red Food Coloring

How to Make Grater Cake

1. Crack open coconut. Remove coconut flesh from the shell. Peel off the brown skin (optional) OR purchase shredded UNSWEETENED coconut.
2. Prepare a cake tin or casserole dish or any suitable container by rubbing vegetable oil in them.
3. In a medium sauce pan, combine water sugar and ginger. Place over medium heat.
4. Cook until sugar melts and the liquid is reduced but before it caramelizes and changes color.
5. The ginger should be aromatic at this stage. If not, continue with the dish and remove ginger once you can smell it well.
6. Stir coconut and salt into the syrup, reduce the heat to medium-low.
7. Cook until it has reduced, stirring frequently.
8. Stir in vanilla and keep stirring until the mixture starts coming off the sides of the pan.
9. Remove from heat.
10. Scoop about 2/3 of the mixture into the prepared pan, spread loosely.
11. Add the food coloring to the remaining 1/3 of the mixture. Mix well and spread on top of the white coconut in the bowl.
12. Set aside for 25-30 minutes or until coconut mixture has completely cooled down and hardened.
13. When formed, cut into bars and serve.

Jamaican Grater Cake