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Pot Stocks & Stocked Pots: Jacana Cannabis and Infused Ital Stew

Edibles Magazine Pot Stocks and Stocked Pots

Jacana Holdings
Founded in 2017, Jacana is a pioneering global medical cannabis company that raised $20 million as an initial investment. The company said it plans to use the money to build its business and to cultivate, develop and distribute certified medical cannabis solutions. Aside from the investment, Jacana completed the first-ever international export of marijuana flower from Jamaica. In September, the country’s government approved the first-ever export of cannabis oil to Canada. With a global team located in Jamaica, Canada and the UK, Jacana is a world leader in the outdoor cultivation and distribution of medical cannabis. This is currently being naturally grown at Jacana’s flagship 4.4 million square foot/100 acre farm in Saint Ann, Jamaica, where the unique microclimate creates the perfect conditions for cannabis plant cultivation. See what they’re all about at jacana.life/about.

Infused Ital Stew

Ingredients:
2 tbsp oil 2 medium carrots, chopped
3 whole stalks of scallions, with ends cut
3 cloves fresh garlic, about 2 tsp minced
1 tbsp minced or grated ginger
2 medium Idaho potatoes
2 cups fresh or frozen corn
1 green plantain
1 can red beans or black eyed peas
12 medium okra
6 cups water
2 cups low sodium vegetable broth
1 cup of unsweetened coconut milk
1 tbsp Cannabis infused margarine or vegan butter substitute
Juice of 1/2 lime or lemon
Dumplings:
1/2 cup all-purpose gluten free flour
1/4 tsp of baking powder
1/4 tsp sea salt
1/8 tsp black pepper
2 tsp cannabis infused oil
3-4 tbsp water
Spices:
1 tsp ground allspice
12 stalks of fresh thyme or 1/8 tsp dried
2 1/2 tsp sea salt
1/2 tsp black pepper
1 small whole Scotch bonnet (habanero) pepper

Directions:
Heat a large soup pot on medium-low heat then add cannabis infused oil. Saute carrots, garlic, scallions and ginger for 5 minutes. Then add potatoes, corn, plantains and beans and saute for 3-5 minutes. Add all spices except Scotch bonnet and saute for 30 seconds. Add remaining ingredients and bring the soup to a boil, reduce to medium heat and simmer covered for 20 minutes. While the soup is coming to a boil, mix dumpling ingredients in a small bowl. Start with mixing the flour, baking powder, salt and pepper. Then add oil and 3 tablespoons of water. Do not over mix. Dough should be slightly dry. Add extra water if needed, 1 teaspoon at a time. When the soup is turned down to simmer, add dumplings 1 heaping teaspoon at a time. Remove Scotch bonnet, scallions and thyme stalks before serving.

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