After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience.
The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting.
Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
1 28-ounce can whole tomatoes, drained
8 garlic cloves
1 large white onion, quartered
1 red bell pepper, cored, quartered, and seeded
1 green bell pepper, cored, quartered, and seeded
½ Scotch bonnet or habanero pepper, or more or less to taste, removed seeds
1 2-inch piece ginger, peeled and roughly chopped
½ pound medium shrimp, peeled and deveined
1 cup vegetable oil
1 ¼ pound smoked chicken sausage
Freshly ground black pepper
2½ pound chicken wings, sectioned, tips discarded
¼ pound boneless beef chuck, cut into 1/2-inch cubes
1 6-ounce can tomato paste
1 teaspoon smoked paprika
3 cups of long-grain white rice, rinsed
6 cups beef stock
In the bowl of a food processor, combine the tomatoes, garlic, onion, bell peppers, Scotch bonnet pepper, and ginger and process to a smooth paste. If the mixture is too thick to blend smoothly, add up to 1⁄4 cup water. Transfer to a bowl and set aside.
Season the shrimp with 1 teaspoon salt. Warm 3 tablespoons of the oil in a large skillet over medium-high heat until hot. Add the shrimp and cook, turning occasionally, until pink and cooked through, about 3 minutes. Transfer the shrimp to a small bowl and set aside. Heat another tablespoon of oil in the skillet and add the sausage. Cook, turning occasionally, for several minutes, until browned on all
sides. Remove from the heat and set the skillet aside for the moment. When the sausage is cool enough to handle, slice it into 1⁄2-inch-thick rounds and set aside.