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Rasta pasta and jerk salad cook-along with Nadisha

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Rasta pasta and jerk salad cook-along with Nadisha

March 17, 2021 @ 10:30 am - 12:00 pm

Join Nadisha, local community worker and HLP member to cook her Jamaican ‘Rasta Pasta’ with jerk salad. This will be a fun interactive session where we will cook along together and you will get to hear more about Jamaican cooking and the story behind these dishes.

Register here in advance for the session

First 10 people to sign up can get a recipe pack if live locally. Email info@healthylivingplatform.org if you would like a recipe pack.

You will need the following ingredients for the session:

Rasta pasta

  • 200g of penne pasta
  • 2 tablespoons of butter or olive oil
  • 3 spring onions/scallions, chopped
  • 3 cloves of garlic
  • 1 cup water or vegetable broth
  • 50g of cheese (optional)
  • Half a cup of milk (dairy or plant based)
  • 2 tsp of thyme
  • Black pepper
  • Half a medium red bell pepper, sliced
  • Half a medium yellow bell pepper, sliced
  • Half medium green bell pepper, sliced


Jerk salad

  • 1 half of red, green and yellow peppers (sliced or diced)
  • Half to a whole cabbage (shredded)
  • 2-3 carrots (sliced or diced)
  • Half a cucumber (sliced)
  • Handful of baby tomatoes (sliced)
  • 1 scallion (spring onion)
  • Sautéed okra (chopped)  Optional
  • 1 to 2 tsp of jerk seasoning (you can buy this from African shops, or if you have the time, follow the recipe below to prepare your own in advance of the session!)


You will need the following equipment:

  • Chopping board and knife
  • Mixing bowl
  • Saucepan
  • Large frying pan or wok
  • Wooden spoon
  • Teaspoon

Recipe for Jerk seasoning (if you prefer to make your own in advance or alternatively you can buy from many of the shops in Brixton market)


  • 2 medium onion 
  • 4-5 scallions (spring onions)
  • 2 deseeded scotch Bonnet peppers
  • Half a tsp of nutmeg
  • 3-4 Sprigs of thyme
  • Juice of half a lime
  • 1 -2 tsp of pimento seeds
  • 1tsp of peppercorns
  • 4-8 Garlic Cloves
  • A thumb sized piece of ginger
  • 1 tbsp of white vinegar
  • A pinch of crushed chilli
  • A few drops of soya sauce
  • 2-4 tbsp of oil



1. Roughly chop the onion, spring onions, garlic, ginger and chillis. Add these to your blender or food processor, alongside all the other ingredients. Pulse until smooth and there are no chunks. You may need to scrape down the sides of the blender with a spoon and pulse again a couple more times..

2. Store in a sterilised container in the fridge for up to 4 weeks.


March 17, 2021
10:30 am - 12:00 pm