Inside The Marley Kitchen
We pieced together wonderful excerpts from interviews with Ziggy for an interesting perspective on his latest cookbook.
CleanEatingMag: What is your philosophy on food and cooking?
Ziggy Marley: My philosophy is cooking with our culture is just introducing people to – not just my culture – but how I interpret my culture with food. My culture is what it is, but my interpretation of what it is in food is not exact in any sort of stereotypical Jamaican thing. It has my own independent feel and ingredients to it…. So, it’s a hybrid of Jamaican, but with how I like it. It was fun for the family and the kids to be involved in all of this. This is life, we enjoy it and this book was an enjoyable thing to make.
CleanEatingMag: What is your all time favorite meal?
Ziggy Marley: My favorite meal is the thing I make in the morning most of the time. It’s oatmeal, done my way. I use oatmeal, add some almond milk, sometimes it’s water. And then when I cook I just add some fresh berries and walnuts, some almond butter, flaxseed, pumpkin seeds and maybe some coconut. Breakfast is my favorite meal of the day actually.
GothamMagazine: What is an unexpected but really tasty ingredient that you use in your cookbook?
Ziggy Marley: Tumeric is something that people don’t think of, but there is stuff in the cookbook that uses turmeric because my mother-in-law is Persian and uses turmeric. So there’s turmeric in it, and turmeric has benefits. There are things in the cookbook that add not only flavor but they have [health] benefits.
GothamMagazine: And what is your earliest memory surrounding food?
Ziggy Marley: My earliest memory was growing up in Jamaica, bringing fresh eggs from our chickens every morning. Then, my great auntie would cook them for us, me in particular. I don’t know why this lady kind of liked me; I was the first-born son, so I think they gave me a little privilege because of that.
GothamMagazine: Congrats on your cookbook! What was the inspiration? Did your father, Bob Marley, inspire any recipes, or did you include any recipes from him in particular?
Ziggy Marley: My father never really cooked, I cook though. Mostly the recipes are influenced by when I grew up in Jamaica and what I used to eat there, but it is informed by the evolution of my palate. So, I made healthier choices with some of the stuff than what I would have had in Jamaica, probably. I think like, ‘doing it this way is healthier,’ like maybe I wouldn’t fry it, I’d steam it instead. The foundation is Jamaican cuisine but with my own take on it. My friends and family [are] of course, Middle Eastern, some [are] Persian. I’ve got a lot of friends and family around; everything is in there that influences what we eat. |P|