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- audre lorde

© safiya robinson and sisterwoman vegan, 2019. unauthorized use and/or duplication of this material without express and written permission from this site’s owner is strictly prohibited. excerpts and links may be used, provided that full and clear credit is given to safiya robinson and sisterwoman vegan with appropriate and specific direction to the original content.

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ital is vital


'A ital food dis, mi jus chop up some vegetables and put dem inna di pot wid some herbs and let it simmer'


- Bobo Tafa






when most people think about Jamaican cooking meat is usually the first thing that springs to mind, but in rastafari culture unity with nature is very important. ital food is a natural way of cooking that avoids processed food, additives, oil, salt and sugar. This is my go to meal when I want something quick, filling and simple and the first vegan recipe I usually share with non-vegan friends. I love to use butterbeans and spinach, but you can play around with your favourite veggies and beans for your own twist (or just bung in whatever’s in the fridge...)


hope you enjoy!





Ital Butterbean Stew

Serves  4




1 tsp coconut oil

1 onion

6 cloves of garlic, finely chopped

1 small cube ginger, grated

1 spring onion, sliced

2 tbsp. Jamaican curry powder

1 scotch bonnet, keep whole - (optional, remove for a more mild dish)

few sprigs fresh thyme

2 tomatoes, diced

½ cup of water

1 tsp sea salt

½ butternut squash, peeled and cubed

1 large carrot, diced

2 small potatoes

1 cup cooked butterbeans

1 can coconut milk

1 bunch spinach





Fry the onions, spring onions and ginger in the coconut oil until lightly brown.


Add the garlic, curry powder, scotch bonnet and thyme and fry until the spices are browned and fragrant.


Stir in the tomatoes, salt and water and cook down until the tomatoes are soft, then add the squash, carrots and beans.


Cover with coconut milk and let bubble gently on a low heat until the vegetables are soft and the sauce is thick. Remove the scotch bonnet!


As a final step, stir through the spinach until slightly wilted.


Serve with rice or quinoa.






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