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BOB MARLEY – "WAR" (Live) | EASY SKANKING IN BOSTON '78

In celebration of the 70th Earthstrong of Tuff Gong, the Marley family has opened up their personal vault to the fans and released a brand new, never-before-seen live concert video titled ‘Easy Skanking In Boston’. The show was held at Boston’s Music Hall during the 1978 Kaya Tour, and was filmed by a single cameraman whom Bob allowed to shoot from the front row. It’s some of Marley’s most energetic footage to date, and really gives a unique look into his live performances, making fans feel like they’re actually there watching the show from up close.

The video was released on February 17th, and is available as a CD, DVD/CD, Blu-Ray/CD, and digitally on iTunes and Google Play.

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Easy Skanking in Boston '78

A must have for any true Marley fan, thanks to the Marley family opening up their private vaults, this amazing and historical never-before-seen live concert video from Boston’s Music Hall during the 1978 Kaya tour is available today worldwide!

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Cedella Marley gives away FREE dumpling recipe from ‘Cooking With Herb’ cookbook, out this summer

06.12.2017

callaloo_dumplings

Cedella Marley is gearing up to launch her Cooking With Herb cookbook of delicious and healthy recipes this summer. In the meantime, to whet your appetite, she has just put out an exclusive recipe for her Callaloo and Smoky Gouda Fried Dumplings direct to the people! See below for the details on how to make this scrumptious snack, and make sure to pre-order her book to keep the flavor train rolling.

Cooking With Herb: 75 Recipes For The Marley Natural Lifestyle ships to deliver on July 25 from Amazon, Barnes & Noble, and other leading book stores. Learn more at bit.ly/cookingwithherb

FULL RECIPE

Ingredients

DUMPLING DOUGH

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon fine sea salt
  • 1 tablespoon coconut oil

FILLING

  • 2 cups packed fresh callaloo or baby spinach, roughly chopped
  • 1⁄2 yellow onion, finely chopped
  • 1 small plum tomato, finely chopped
  • 1 large garlic clove, minced
  • 1⁄2 Scotch bonnet pepper, finely chopped (seeded for less heat)
  • 1 teaspoon finely chopped fresh thyme
  • 1⁄4 teaspoon fine sea salt
  • 1⁄2 cup shredded smoked Gouda cheese
  • About 6 cups vegetable oil

Steps

  1. MAKE THE DUMPLING DOUGH: Whisk together the flour, baking powder, and salt in a large bowl. Add the oil and work it in with your fingertips until the mixture looks crumbly. Stir in 1⁄3 cup water, kneading the mixture until it comes together. Add more water, 1 tablespoon at a time, until you can knead the dough into an evenly textured ball without any dry patches (you may need to add up to 3 more tablespoons water depending on the dryness of your flour and the humidity of your kitchen).
  2. MAKE THE FILLING: Add 2 tablespoons water to a medium nonstick skillet. Add the callaloo or spinach to the skillet followed by the onion, tomato, garlic, Scotch bonnet, thyme, and salt. Cover and cook over medium heat until the spinach is completely wilted, 2 to 3 minutes. Transfer the mixture to a colander and set in the sink to drain until completely cooled. Place the callaloo mixture in a bowl and stir in the grated smoked Gouda.
  3. Pour 2 inches oil into a deep saucepan and heat to 375°F over medium-high heat.
  4. While the oil heats, assemble the dumplings: Break off a tablespoon of dough and knead it with your thumbs until smooth, then roll it into a ball. Use your fingers and thumbs to flatten it into a thin 4-inch disk. Make the “OK” sign with the forefinger and thumb of your nondominant hand and place the dough on top of the “O.” Press the dough into the “O” to make a little bowl, then add about 1⁄2 tablespoon of the filling. Gather the edges of the dough and pinch them together, sealing the dumpling shut. Repeat with the rest of the dough and the filling.
  5. Add 4 to 5 dumplings to the hot oil (you don’t want to overcrowd the pan or the temperature of the oil will drop, and instead of frying up crispy the dumplings will absorb the oil and be greasy). Fry them on all sides until golden brown, 2 to 3 minutes total. Use a slotted spoon or frying spider to transfer the dumplings to a plate lined with paper towels. Add more dumplings to the pan and repeat. Serve with Guava Ketchup, if desired.