Even as Bob Marley grew more famous, he never left behind the food of his homeland. Eating in the ital style of his Rastafarian religion was so important to him that he always took his own chef, Gilly, on tour. Although strict ital food is vegetarian, Bob, like many Rastas, ate meat and most fish, but no pork and, most important, no salt. Instead, Gilly cannily seasoned food with fresh spices and herbs.
At every stop on a concert tour, Gilly would create a postshow feast with huge pots of rice and “peas” (kidney beans simmered in coconut milk and thyme) and fried plantains. He would ladle onto the rice an ital stew, often made with such vegetables as cauliflower, carrots, potatoes, cabbage, brown gungo peas and butter beans, cooked in coconut milk with garlic and thyme. Gilly would also squeeze fresh juices and mix drinks like limeade, ginger beer and Irish Moss (a particular favorite of Bob’s), a thick, clotted drink made with seaweed, condensed milk and cinnamon, which has a reputation as an aphrodisiac.
Excerpt from: http://www.foodandwine.com/articles/insiders-jamaica
Dave Nelson photo : http://www.flickr.com/photos/dcnelson0381/6907586375/in/faves-brendita21/
Cover photo by Patrice Murciano. Patrice Murciano’s Art : https://www.facebook.com/pages/Patrice-Murciano/100448973636
Chef Gilly’s photo : http://www.contactpressimages.com/bobmarley/inside.html