Scott Durrah owes much of his cooking knowledge to the Jamaican Rastafarians, whose Ital cuisine focuses on fresh, in-season ingredients that enhance vitality (hence the name). Ginger, which has been used for centuries as an anti-inflammatory and pain reliever, is an Ital staple, and it provides a delightful undertone in Scott’s onion soup infused with cannabis, another sacred Rastafarian herb.
Scott stirs half a cup of cannabis-infused butter and a quarter cup of cannabis-infused extra-virgin oil into this light soup; you can substitute a non- infused version of one or the other to make it less potent.
Scott lets diners up their cannabis intake by passing around croutons sautéed in cannabis butter on the side. A tart, sativa-dominant strain such as Super Lemon Haze nicely complements this dish, which serves four.
4 large onions, sliced
½ cup cannabis-infused butter
¼ cup cannabis-infused extra-virgin olive oil
½ teaspoon fresh ginger, peeled and minced
½ tablespoon garlic, peeled and minced
4 cups vegetable or chicken stock
1 tablespoon soy sauce
2 tablespoons lemon juice
salt and pepper to taste
1. Sauté onions with butter and olive oil until soft and translucent. Add ginger and garlic, then remaining ingredients.
2. Simmer on low for 30 minutes. Remove from heat and serve.
This recipe is taken from Robyn Griggs Lawrence’s “The Cannabis Kitchen Cookbook,” which is a collection of recipes from top cannabis chefs. Here are more recipes from the book: