When I think about family
and friends, I also think about
00:00:01.98\00:00:06.09
fellowship and food. On this
show today you're going to hear
00:00:06.13\00:00:10.22
a lot about friends and family
and also you're going to watch
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us get some real good Jamaican
cuisine going on. So stay by.
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Welcome to Abundant Living.
And my name is Paula Eakins
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and this handsome gentleman
next to me is my husband and
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your name sir? If I am
your husband, may be you should
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know. What do you think? Maybe
OK. My name is Curtis Eakins,
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by the way It's kind of hesitant
on there. I started the show
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by talking about family
and friends and fellowship, and
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and food, Yeah. And you know,
when I think about friends and
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family, I'm not just talking
about the immediate family and
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friends that we have. Ok. I'm
talking about through the whole
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3 ABN network of being on
Abundant Living and having an
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opportunity to be able to share
with you over and over again
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the amount of, wow, Curtis does
the emails. Curtis, talk about
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the emails.
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I tell, we had a lot of emails
over the years. I guess, seven
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years. And we had emails
from Iceland and Germany, Iran,
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Jamaica, Caribbean, Philippines,
Italy, Africa, France, England
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Australia, Canada, Yeah.
They are very encouraging and we
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really appreciate those emails
and very confident on those
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emails. A lot of people say
they enjoy the programs but also
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they're praying for us too. And
a lot of people are praying for
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us. That really does a world
of good for us. It really does.
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We can't tell you enough about
when we get those letters and
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emails from you saying
that you're actually praying for
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this ministry, Yes. And you're
praying for 3ABN and it's just
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such a delight to us, because
once again, all of us are just
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volunteers, working in the
Lord's army and it just makes us
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feel good to know that, what
we're saying is coming across
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the TV network, you know.
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We really feel privileged
to be a part of this ministry.
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Absolutely. God has given us
this ministry and, you know, we
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are full time now, and we really
appreciate the opportunity
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to present health information
to you and it's been a blessing
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to you and also be a blessing
to us as well, because in these
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programs we have to study to
give you information. We want
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to make sure that we are as
accurate as possible. So when
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we're studying we also receive
information as well. So is a
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double blessing.
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Another thing I think is most
amazing also is that we meet
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brand new believers, that
are just coming into the faith.
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We meet people who say they're
perusing their TV and all of the
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sudden they heard someone
laughing. And they turned back
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and discovered it was
3ABN network. I think that's
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fantastic. And also we get a
lot of emails from them as well.
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And people who are just trying
to find God for the first time
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and they talk about how the
shows on 3ABN, the preaching,
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the music, the lives. All those
shows really help a lot. So we
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just want once again to say
that when I said friends and
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family, that's exactly what
I mean. Because, you know, all
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of us are looking to go on the
sea of glass. That's what God
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promises to meet us in the end,
when He comes back the second
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time to take us home. And so,
being on the sea of glass, we
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all be there.
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Being Christians we are
that family of Christ. So we
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appreciate. We just had an email
or telephone call last week,
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based on this taping anyway. And
this one lady who called said
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Well, you know, we enjoyed
your program on health and that
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kind of things, but do you
guys go to churches that are not
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Seventh Day Adventist? I said:
We sure do. And I think she
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was a Baptist. I'm not
sure what she was. So it's a
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possibility to go in there.
So we go to anywhere people need
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a word from the Lord and need
the health message as well. So
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we go to all denominations
and churches and also touching
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fellowships.
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You know, last time when I
got to talk to you about also I
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talked about the gifts the we
get. How about we get gifts in
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the mail from individuals? Oh,
Yeah! Potholders, all kinds of
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trinkets, things that people
make by hand, letting us know
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how much they appreciate us.
And once again, we cannot say
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to you enough how much we
really appreciate you as well.
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And, please keep us in your
prayers, because this is really
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a work of the Lord. I'm working
for God in this ministry. People
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ask us all the time. They say:
So, what's your real job? We say
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Our real job is working for God.
Ok. And when you work for God
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you get: vacation leave and you
get sick leave and you get 401k.
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Ok, and as long as
you stay in His will,
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you will always have a job.
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That's right. You'll always have
a job. We're very privileged
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to be a part of this ministry.
So I thank God for 3 ABN as well
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Absolutely. And that's what
really God on the map is far
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moving around and getting to
know each other. People always
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talk about that. Now, I know you
are saying to yourself where is
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all going and where is going is
that we have had several trips
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and you know we have a cook-
book Global Vegetarian, and the
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Global Vegetarian book was
actually designed because I am
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just overwhelmed when I
look at other cultures and your
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eating habits. Of course,
unfortunately, sometimes in USA
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we don't eat all the of foods
that we need, either are right
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for us, but it's been amazing
as we travel to meet people in
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other countries that have really
good super foods, we call them,
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foods, they really like and they
enjoy. And this show is a show
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because, guess what? We didn't
even go too far. We actually
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stayed in United States. We
went to New York City. And in
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New York City there is an area
called Jamaican New York. And
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in Jamaican New York they
have a Jamaican Seventh Day
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Adventist church. Now, that
church called us in. Now, Curtis
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tell them what kind of greeting
we had at Jamaican New York?
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Well we had a fantastic
greeting I guess. They're really
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enthusiastic when it comes
to health. I'm not sure why, but
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we were well received, and
I guess maybe about 4-500, and
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about 95% were from the Jamaican
island and they were very
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enthusiastic. Had a wonderful
time that weekend, not too long
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ago.
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Not too long ago.
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So, I think, the who was it?
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Service leader brought us
in, and we stayed with one
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individual there. While we're
there, this is the reason why
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this program is entitled
Jamaican Cuisine, 'cause I think
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you've learned some recipes. At
the home we're staying you went
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through all the cook books and
so, that why this program came
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about.
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when I go somewhere, anywhere,
we go anywhere, I'm always
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asking: where is your cook book?
So when we're getting the cook
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book and see what's going
on. Now, we stay with a woman
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named Auntie Joyce and Daddy
and believe me or not how about
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she had a whole day care,
downstairs and every morning
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we were there she fixed us
Jamaican Cuisine. We had a warm
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breakfast every morning, we
had something in the afternoon.
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And so basically I hope I don't
mess this up, but I'm going to
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just do a little bit of the food
that we actually were served
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while we're up there in the
Jamaica New York. That actually
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comes from Jamaica.
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We're going to Jamaica
man. No problem man. And we're
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going to go ahead and get our
very first recipe together which
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is actually Cornmeal Porridge.
Let's go to the recipe:
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It calls for:
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Now, once again if people know
when they watch Abundant Living
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I have to go in the recipes and
kind of change them up a little
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bit. And I know that's some of
the things like for instance the
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soy milk it's not one of the
natives of the Jamaica Cuisine
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so what we do, we took out the
whole milk, which they use, a
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can of evaporated milk, that
makes it very nice. We use that
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soy milk in it's place. Ok. So
we change out a couple of things
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to make them, you know, a
little more apropos. One of the
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things I have here, I'm going
to start up with and that is, I
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would never had thought. I mean
I made corn bread, corn muffins,
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but I've never thought about
doing corn meal porridge. Ok?
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We had that one morning. Yes,
we had it while we were there.
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Auntie Joyce and you know
she referred to her husband, as
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Daddy. Yes she did. And I
was wondering maybe you can call
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me that some time. I mean
that has a nice ring to it, you
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know. Maybe you can try that
some time, just call me Daddy,
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sometimes, you know, maybe.
I mean, just every now and then
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Daddy? Yes. Ok. That has a
nice ring, I mean, sometimes.
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At this point, when I'm going to
do is I going to make a paste.
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And this paste is going to be
1/3 cornmeal with the 1/2 cup of
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water. And I'm
going to pour it in.
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I'm going to make
paste out of this.
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OK and I was amazed to see
that I would never have thought
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to put this together like that
before. It's going to make a
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paste up. And I already have
11/2 cup of water boiling over
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here on the stove, we're going
to actually pour into that in
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just a few minutes. In
that water also we have
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a little bit of sea salt.
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ok. So I'm going to turn that up
and you know, I discovered one
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thing, Curtis, after going
to Jamaica New York, seeing
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what's going on up there. I
discovered also that these foods
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when I went back to look
at foods, they all have an
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originality in the Caribbean
Islands. And either further back
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back to Africa, you know,
Bermuda, Nigeria a lot of these
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foods from Europe, yeah. Cassava
mango and some of tropical type
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foods. Hot climates, good foods
are there. I'm going to take
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this very nicely, I'm going
to begin to just pour it in. For
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now this cornmeal porridge
is a typical breakfast there. A
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typical breakfast on the
Jamaica island. Auntie Joyce
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fixed that for us while we were
there and one of the things I
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noticed also and that is
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that when you are making this
dish up, you have to continue
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to stir it up. Now, when I
made a comment about Nigeria and
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Africa and Bermuda one of the
things they call it is they call
00:10:00.89\00:10:04.93
it "turned cornmeal" and that's
because if you don't continue to
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stir it, it will thicken up on
you and you'll get lumps in it.
00:10:09.01\00:10:12.16
And the name of the game is
actually prepare this dish and
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you have to constantly stand
there and you have to stir.
00:10:15.94\00:10:19.20
Now, Curtis, while we were
at the house there were some
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of the things that you
particularly liked as far as the
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meals were concerned.
00:10:25.07\00:10:26.44
Well, I think we had callaloo.
I thought it was talking about
00:10:26.47\00:10:30.38
Kalamazoo. And I said, no that's
in Michigan. We had callaloo not
00:10:30.41\00:10:34.44
Kalamazoo. A callaloo is
actually from a terra root and
00:10:34.47\00:10:38.24
the terra root it has, it gives
off these beautiful big green
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leaves, and for those in the
United States that's actually
00:10:41.69\00:10:44.66
their resemblance' that of
spinach. It looks like spinach,
00:10:44.69\00:10:47.78
very, very soft and delicate.
I found out also that you can't
00:10:47.81\00:10:50.87
really find the callaloo very
easily here in United States
00:10:50.90\00:10:53.97
sometimes it's, made up
different, you know, it's not
00:10:54.00\00:10:57.79
easy to find unless you
go to an ethnic shop. Ok.
00:10:57.82\00:11:01.54
And so, we didn't bring any
for you to see at this time, but
00:11:01.58\00:11:04.80
I'm sure that all of our friends
already have it and by the way
00:11:04.83\00:11:07.01
every now and then we say
something and people send them
00:11:07.05\00:11:09.58
Don't send me any callaloo,
don't send it, not right now
00:11:09.62\00:11:12.22
'cause we are not going be home.
Ok. But anyway as you can see if
00:11:12.26\00:11:14.77
you look in here, you are going
to notice something. And that
00:11:14.80\00:11:17.54
is, this is already started to
get thick. Ok. Just that small
00:11:17.58\00:11:20.77
amount of 1/3 cup is going
to get thicker and actually is
00:11:20.81\00:11:23.73
making. You see I'm continuing
to stir it up. Now another one,
00:11:23.77\00:11:26.66
go ahead. Didn't we have ackee?
We had ackee and I'll tell you
00:11:26.69\00:11:30.51
something maybe a staple food.
It is a major, I mean it's like
00:11:30.54\00:11:34.35
the meat and potatoes here
in United States. Absolutely,
00:11:34.38\00:11:37.63
It is a favorite there. I think
there are some places we can get
00:11:37.67\00:11:41.71
ackee here, again at some ethnic
shops. Yeah, and I'm going to
00:11:41.75\00:11:46.34
do, we call it a kind of pseudo
ackee in this show we want to
00:11:46.38\00:11:50.94
make sure you continue
to watch this program. Now,
00:11:50.97\00:11:54.36
because it's time factor, what
we're going to do, is I'm going
00:11:54.40\00:11:56.47
to begin to add the other
things too. This is going to get
00:11:56.50\00:11:59.80
thicker even still. we're going
to go ahead and I'm going to
00:11:59.84\00:12:01.94
move over, Curtis. You go ahead
I'm going to move this out away
00:12:01.97\00:12:04.75
Ok. And you go ahead on
and start slowly pouring...
00:12:04.78\00:12:06.47
putting in the other things.
00:12:06.50\00:12:07.87
Let's start up with the
Nutmeg first. And that will give
00:12:07.90\00:12:11.24
us the flavor it needs to have
One of the things I discovered
00:12:11.27\00:12:15.24
Curtis, about the nutmeg and the
things they use as heavy spices
00:12:15.33\00:12:19.61
is that in the islands they
use a lot of these as medicinal
00:12:19.65\00:12:23.90
foods for the body. Ok.
And, you know, I thought about
00:12:24.00\00:12:27.50
maybe it needs to be a
pinch of it in here at least. Ok
00:12:27.53\00:12:30.96
Let's go with the next which
is vanilla. All right. And we're
00:12:31.00\00:12:34.60
going to put the vanilla flavor
in. So these are spices that
00:12:34.64\00:12:38.71
can be medicinal sources in
indigestion. Absolutely. Ok.
00:12:38.74\00:12:42.78
Oh, you smell that smell? Yes.
00:12:42.83\00:12:44.20
Can you smell that?
Now we're going to go
00:12:44.23\00:12:45.64
ahead and pour in that soy milk
ok. And they normally use what
00:12:45.67\00:12:50.59
honey, they use can evaporated
milk. So, we use soy milk in
00:12:50.62\00:12:54.42
place of that. Soy milk instead.
So we cut down on the what?
00:12:54.45\00:12:58.22
cholesterol saturated fat,
I would imagine. Absolutely.
00:12:58.25\00:13:00.18
Lots of coconuts being used
lots of regular evaporated milk,
00:13:00.22\00:13:03.40
being used and because of the
fact we're trying to cut back on
00:13:03.43\00:13:07.24
that, you know, I want to
apologize for those who actually
00:13:07.28\00:13:11.02
eat that way. We want to kind of
make a little bit more healthier
00:13:11.06\00:13:13.88
Ok. And by the way, they didn't
mind. As a matter of fact, Aunty
00:13:13.92\00:13:16.71
Joyce asked me did I prefer
to have the soy milk in the
00:13:16.74\00:13:19.75
cornmeal porridge. And I told
her: yes. And she did it and she
00:13:19.85\00:13:24.19
said: that came up pretty decent
Ok? Now, the last thing, right
00:13:24.23\00:13:27.86
before we're just about ready to
serve it up, we then put in the
00:13:27.90\00:13:31.92
fructose. Ok? And so they use
of course like a brown sugar and
00:13:31.96\00:13:36.40
it's a brown raw cane sugar that
is once again the islanders'
00:13:36.44\00:13:39.33
type of brown sugar which is
not the same with what we have
00:13:39.37\00:13:42.23
in US avail, OK? we're going
to use fructose in the place of
00:13:42.30\00:13:44.79
that. So go ahead and put that
in. So we normally use brown
00:13:44.83\00:13:47.73
sugar, what's you're saying
and not the American brown sugar
00:13:47.77\00:13:51.56
But a different type of sugar.
More nutritious brown sugar, ok?
00:13:51.59\00:13:55.35
because this is the American
version. Yes, it is. Ok? And
00:13:55.38\00:13:59.04
what's going to happen? I'm
going to continue to stir that
00:13:59.08\00:14:02.27
up, as Curtis will move these
things out of the way because
00:14:02.31\00:14:05.47
one of the other things
they had over there and that was
00:14:05.68\00:14:08.73
fantastic, they had a
thing called chocho and we're
00:14:08.77\00:14:11.81
going probably have that on
another show. Will let you see.
00:14:11.84\00:14:15.18
It reminds you of a pear.
And it is absolutely fantastic.
00:14:15.22\00:14:18.57
It's in the melon family and
you just cut the skin off of it
00:14:18.61\00:14:21.83
And you steam it a little bit.
But we are not going to show
00:14:21.87\00:14:24.18
that one, because we have
something else special that's
00:14:24.21\00:14:26.45
going to come up. You've been
doing your homework I can tell
00:14:26.49\00:14:29.13
you. Oh, yes, indeed. Chocho
and ackee and callaloo. Ok. And
00:14:29.16\00:14:37.40
then also along with
that plantain. Yeah, plantain.
00:14:37.43\00:14:41.44
She served us boiled plantain.
And that was absolutely
00:14:41.55\00:14:44.64
fantastic. And of course at home
I love plantain so I fixed us
00:14:44.68\00:14:47.31
plantain as well. So we get
that as well. I guess in the
00:14:47.34\00:14:51.28
morning time, we got up that
morning she fixed the cornmeal
00:14:51.31\00:14:55.18
porridge, one of the days.
00:14:55.22\00:14:56.59
But she fixed
oatmeal porridge also and
00:14:56.62\00:14:58.63
the oatmeal porridge had raisins
in it. So it's a little bit
00:14:58.66\00:15:00.94
different from this,
having raisins in it as well.
00:15:00.97\00:15:03.13
Absolutely delicious. Now,
to any of these you can actually
00:15:03.17\00:15:07.32
also combine a coconut milk and
the coconut milk will make it
00:15:07.35\00:15:11.28
even richer than just adding the
regular soy milk to it as well
00:15:11.31\00:15:14.84
This is looking really good.
It's thickening up. What we're
00:15:14.88\00:15:17.98
going to do is, Curtis I want
to go down to because on that
00:15:18.02\00:15:21.55
day when she fixed the cornmeal
porridge she also gave us some
00:15:21.59\00:15:25.76
special fresh fruit. Oh, Yeah!
So let's bring up fruit in here.
00:15:25.80\00:15:29.94
Ok. Oh, let me tell you what
we had. We had fresh pineapple
00:15:30.04\00:15:36.22
and we also had mangos and I'm
telling you: it was absolutely
00:15:36.42\00:15:41.41
fantastic. I'm going to take
and turn this down as a small
00:15:41.45\00:15:45.28
amount. I'll check on every
now and then. I think is doing
00:15:45.31\00:15:48.53
real good and we're going
to have that at the end of
00:15:48.56\00:15:51.69
the program. Let's
just shut this down.
00:15:51.73\00:15:53.17
And remember now, they
call it turned cornmeal,
00:15:53.21\00:15:55.63
because we don't
want it to get too done.
00:15:55.67\00:15:57.04
Turned cornmeal, that is in
Bermuda and in some other place
00:15:57.07\00:16:00.06
In Nigeria, also in the Munich
they call it turned cornmeal
00:16:00.09\00:16:02.95
and in Jamaica is called
cornmeal porridge. All right
00:16:02.98\00:16:06.24
We got that mango going on. All
different kind of mangos are on
00:16:06.28\00:16:09.70
the market and I understand
from a friend girl of mine that
00:16:09.73\00:16:12.61
lives in Bermuda,
that there is a mango
00:16:12.65\00:16:14.49
that's called the hated mango
00:16:14.52\00:16:17.05
and it's not as hairy. Sometimes
you buy a mango and has a lot of
00:16:17.09\00:16:19.96
strings in it and get all in
between your teeth. Well, the
00:16:19.99\00:16:22.84
Haden mango does not do that.
Now, I'm not quite sure which
00:16:22.87\00:16:25.67
type this is. But we're going to
head on and just do a couple of
00:16:25.71\00:16:28.62
things. We're going to actually
slice this one. And we're going
00:16:28.66\00:16:30.82
to see what type is. Because
this is one of the things we're
00:16:30.85\00:16:33.47
going to have. So, different
types. And they have different
00:16:33.50\00:16:36.52
flavors as well. Ok. And
so we're going to make sure we
00:16:36.55\00:16:39.50
don't mess with that big
peel in the bottom of it. Mangos
00:16:39.54\00:16:45.13
add a nice flavor to it. And
let's cut the other side and she
00:16:45.17\00:16:50.73
also had mango there for
breakfast that day as well. Ok.
00:16:50.81\00:16:54.19
And what she did, was she just
cut it in the middle like that.
00:16:54.23\00:16:58.62
And the same thing here.
And then she cut across it
00:16:59.02\00:17:03.74
like that. The same with this
one. No problem man. No problem.
00:17:03.77\00:17:11.49
And then what she did
was, when was time to serve it,
00:17:11.53\00:17:14.63
she just opened it up like that.
Ah! Just go ahead and... Ok.
00:17:14.67\00:17:18.63
Now Curtis, one of the things
I think it's very interesting
00:17:18.83\00:17:22.01
is you're going to get a chance
to do the other thing she did
00:17:22.05\00:17:25.75
and that was the pineapple. Ok?
Ok, ok wait a minute. This is
00:17:25.79\00:17:28.90
not rehearsed. This is not
in the script. I've never done a
00:17:28.93\00:17:32.25
pineapple. So, Ok, I will help
you. Oh, ok, that's good. As
00:17:32.28\00:17:35.17
long as you're here. I'm going
to sit this over here, cause I'm
00:17:35.20\00:17:37.54
going to see that a little bit
later on. I'm going to sit the
00:17:37.57\00:17:40.64
plate over there, ok. Because
I'm going to do a little part of
00:17:40.68\00:17:43.26
the pineapple. It's not going
to be that big of a deal. ok?
00:17:43.29\00:17:45.93
All right. What I'm going to do
is take my knife and we're just
00:17:45.96\00:17:50.23
going to cut through about half
of the pineapple. How about that
00:17:50.26\00:17:54.50
ok, all right. I could do that.
I thought so, honey! And we're
00:17:54.54\00:17:58.57
just going to head on and we're
going to cut right here. And you
00:17:58.60\00:18:02.60
know, I want you to know
that this is still, I'm going to
00:18:02.70\00:18:06.11
check on my cornmeal. Ok. And
you have to have a nice sharp
00:18:06.14\00:18:09.50
knife for this. Ok? And what
I want you to do is to take the
00:18:09.54\00:18:12.51
skin off the sides of it,
and make circles out of it. Ok?
00:18:12.55\00:18:16.25
While I check on the porridge.
Well, I'll try. You can do it.
00:18:16.28\00:18:19.91
And she did that in the circles
which I thought was so beautiful
00:18:19.95\00:18:23.55
And she talked about how that
pineapple has to be nice and
00:18:23.58\00:18:27.13
ripe in order to be able to
be nice and sweet, have a nice
00:18:27.16\00:18:31.51
sweetness to it. And I love
pineapple. Yes you do. we both
00:18:31.54\00:18:35.86
do. This porridge is
doing really good. So, now that
00:18:35.89\00:18:38.93
porridge needs to be nice and
thick before we consider. Well,
00:18:38.97\00:18:42.19
it's actually thicken already
a lot from where we first turned
00:18:42.22\00:18:45.57
it off. See what the difference
is? Yes, ok. So it's more like a
00:18:45.61\00:18:48.93
malted milk consistency would
you say, or what? I'm not sure
00:18:49.13\00:18:53.68
they know what a malted milk is
may be more like a soft cereal
00:18:53.71\00:18:57.75
Morton Milk, you know, Morton
Milk looks like a soft oatmeal
00:18:57.79\00:19:01.86
it's going to have that kind
of consistency as well. I am so,
00:19:01.89\00:19:06.67
oh, you can do it, yes you can
oh honey! Ok, the pressure is on
00:19:06.70\00:19:11.92
Oops! the pressure is on! Ok.
This may not look too pretty,
00:19:11.96\00:19:16.98
but.. There we go. All right.
Let's put it over here as well.
00:19:17.01\00:19:21.09
And what we're going to do is
let's go head on and just turn
00:19:21.13\00:19:25.38
it on its side, ok. And you can
actually just make circles out
00:19:25.42\00:19:29.36
of it. It's what she did. And
you bring up right over here.
00:19:29.40\00:19:33.44
So, now this goes on the plate
with the mangos. She did sliced
00:19:33.48\00:19:37.49
pineapple. Let's put this on
the plate. She had taken that
00:19:37.52\00:19:42.37
skin off and everything. It's
looking just like the plates we
00:19:42.41\00:19:46.62
had, ha? I think, hopefully
she would be proud. She would be
00:19:46.66\00:19:50.84
proud. Hopefully. Ok? Let's put
that on there. And we're going
00:19:50.87\00:19:54.49
to see that also at the end of
the program, as well. Ok. And at
00:19:54.53\00:19:58.18
this point, I think what we're
going to do is we're going to
00:19:58.21\00:20:02.04
take a break and when we come
back we still have another dish
00:20:02.08\00:20:05.88
to show you. Oh, my goodness.
So, you just to stay by.
00:20:05.91\00:20:08.31