A TASTE OF PARADISE

A TA S T E O F PA R A D I S E Recipes & Reflections from the Colombian Pacific Coast

“ Creating unique culinary creations that pay tribute to the Colombain Pacific culture has ignited a fierce passion within my heart and kitchen. It is that passion which has guided me to note down my recipes and share them with you in this book. Each preparation is a fusion of my tastes and the ingredients and techniques local to the Colombian Pacific Region. �

Linsey Rankin

The kitchen is a sacred place to prepare food consciously.

I

encourage you to choose your

ingredients wisely, ideally local, organic and sustainably produced.

Give gratitude for the nutrients, flavour of your ingredients and all the people and processes that took place to make them available to you in your kitchen.

A TASTE OF PARADISE

Linsey R ankin

PRESENTING LINSEY RANKIN

From the small 9-seater plane window I saw my first glimpse of Paradise.

Endless stretches of rugged sandy beaches, layers of wild jungle foliage and the rich, murky grey of the Pacific ocean unfolded beneath me. As we leveled up to a small muddy airstrip flanked by Afro and Indigenous communities, I looked out over the shoulder of the pilot in front and braced myself for a bumpy landing. A round of applause as we came to a halt, the relic of a less fortunate flight at the end of the runway laid to rest, now reclaimed by nature, it’s empty shell serving for games of hide and seek by local children. As the door creaked open and I unfolded myself from the tiny seat, a wave of

dense humidity hit and the distinct smell of rain evaporating from the tarmac filled my nostrils, my hair instantly curling and sticking to the back of my neck. I stepped out of the plane and took in my surroundings, I had arrived to Nuqui.

Since my first adventure in 2015, I have repeated that forty minute flight more times than I can count and it never ceases to lose its wonder. The feeling of leaving the concrete jungle in my wake and passing over the mountain range to discover a mass of untamed green vegetation and the lazy meanderings of brown rivers slicing through the landscape. It’s like crossing over to another

A TASTE OF PARADISE

world. I feel my heartbeat slow down, the buzz from the city leaving my system as I prepare myself for a different rhythm, the coastal rhythm.

PRESENTING THE COMMUNITY: TERMALES

to seek out opportunities to learn, grow and explore this alternative lifestyle.

To say that this chosen path was easy would be foolish! The things that we When I look back on what so often take for granted, many would consider an like turning on the light adventurous life story, I switch and receiving know that every one of my instant illumination become experiences was preparing luxurious, because off grid me and in fact guiding me reality is often very different. to living off grid in the jungle There were countless nights of Choco. From extensive sitting alone in Morro Terco, travel with my family as the abandoned treehouse a child, I learnt to adapt property I discovered to different environments, perched on top of a densely cultures and lifestyles. jungled island, in complete Seeing the beautiful darkness, learning important simplicity of living off the life lessons such as how land and moving with the to embrace solitude and rhythms of the sun, moon fix shonky generators. and tides inspired me to However, It was in those seek out that existence for moments of literal and myself. The concept of being figurative darkness when self sufficient and leaving I would appreciate the less of a destructive footprint light, upgrade my toolkit of on this Earth, propelled me knowledge and adapt to the

ever changing environment that I was now very much a part of.

The kitchen became the perfect place to practice that adaptability and resourcefulness. When your weekly grocery shopping depends on so many uncontrollable variables, it makes the perfect playground for creativity. On many occasions, my food delivery arrived in soggy boxes, veggies spilling out like runaways as I tried to carry them up 250 stairs to the house. If my boxes arrived at all that is! Far too many times the boat would simply keep on it´s course instead of pulling into the bay where I had been waiting for hours to receive them. After desperately screaming and waving for the boat to return, I would then have to resort

A TASTE OF PARADISE

to logistical wizardry to try and recoup my groceries and prepare dinner before my guests were any the wiser. At least the fish is easy to come by, I hear you say! Despite the abundance of the Pacific Ocean, there are often times when fish is nowhere to be found. The local fisherman and tidal currents completely unsympathetic to the imminent arrival of my guests expecting fresh fish dishes served for every meal. If I did find fish, it would often involve a 2km hike down the beach, returning with a bulky tuna slung over my shoulder, so recently plucked from the water, its blood running down my back as proof of life.

It was futile to prepare a menu in advance and the majority of my culinary

PRESENTING LINSEY RANKIN

creations arose from what was available on the day. I was never formally trained as a chef, but started experimenting at an early age, replicating exotic recipes from my travels or tacky mid-day cooking shows as a university student. I had an intuitive knack for portions, quantities and combining flavours which I developed through trial and error and numerous blunders, which always proves to be the best way to learn. As an adult, I thoroughly enjoyed playing the hostess, inviting groups of friends for fancy dinner parties, which as it turns out, was perfect preparation for the role I played in organising and catering retreats for three years with Prana Pacifico, the business i created to allow me to live and work in the jungle paradise I discovered

on that first trip in 2015.

To present a plate of food to a stranger is a vulnerable proposition. I remember peeking out from the kitchen when I served the first meal of the first ever retreat, nervous to see everyone’s reactions. Luckily for me, the response to my creations was and continues to be very positive, which was what inspired this book. I wanted to share more than the recipes, I wanted to share what I have learnt from living remotely in the jungle and living alongside the local community, both of which have caused deep reflection of my core beliefs and values, but in doing so, has brought me back to my roots, to a life in Paradise.

Ar tisanal Fishing : The Ar t Behind The Work

Coconut: The Treasure of the Pacif ic

Cacao

Plants: Flavour of the Pacif ic and Natural Medicine

Music with Soul and Saino: Hunting Meat , Making Drums.

Viche

The Recipes

Breakfast

A nice toasted granola is one of my favourite breakfasts or snacks. Paired with coconut milk and dried fruit and nuts, it’s a great way to start any day. I hope this recipe brings a little sunshine to your morning!

A TASTE OF PARADISE

THE RECIPES: BREAKFAST

Toasted Coco Granola INGREDIENTS: 2 cups of oats ½ cup of coconut oil ½ cup of grated panela / raw sugar / honey 1 teaspoon of vanilla essence or the seeds of 1 vanilla pod 1 cup of shredded coconut Handful of fruit and nuts of choice Pinch of cinnamon

serves 4-6

METHOD: 1. If you have an oven, preheat the oven to 180°C (356 °F). If you do not have an oven like me, you can use a frying pan on high heat and move granola constantly so it’s evenly toasted, be careful! It burns quickly!

2. Add the coconut oil to the frying pan, add in the panela, cinnamon and vanilla until melted and combined.

3. If using an oven, coat oats with the panela mixture and place in the oven to bake. If using the frying pan, mix in oats until they are evenly coated and keep moving!

4. Add shredded coconut and keep moving if in the pan until evenly toasted.

5. After the oats turn golden and crunchy, remove from the oven / frying pan and allow to cool. Add in dried fruits, nuts, seeds to your liking and, when completely cooled, store in an airtight container.

6. Serve with milk / yogurt of your choice and fresh fruit or as a healthy snack to nibble on. Enjoy

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