An Evening with
Tony Rebel and Queen Ifrika 

By Amha Baraka

I had the pleasure of a lifetime when Tony Rebel and Crew rolled into Santa Rosa during the week of Reggae on the River. To put it bluntly, no pun intended, it was a bargain, it was a deal but most of all it was like having a delicious meal.  I was sitting a few feet away from this Reggae legend, who has been around the world and back spreading Jah consciousness with his intelligent lyrics and style. I was humbled by his humility and he answered all of my questions heartically and thoughtfully.  I have listened to and loved Tony Rebel's music for many years. Tony Rebel lives his music that is why he is a living legend.  Alongside Tony Rebel was the gracious and elegant Queen Ifrika, a powerhouse performer who is on tour with the Crew and has a slot on the potent musical revue.  Queen Ifrika’s is the hottest female DJ around.  She has a somewhat similar style of Tanya Stephens and the power of Buju Banton.

When I arrived at Tony's motel room he must have just woke up, but was willing to give me a short interview, so I did my best not to waste his precious time.  Here is some of the conversation we shared:

Reggae Review:     On the road what ways do you find to keep a healthy Ital diet?

Tony Rebel:             Mostly we cook for our selves. We find juice bars and of course health food stores.

RR:                              What are some of your favorite foods?

TR:                              We like tofu, mushrooms, fruits and them type of things.

RR:                              Every year you put on Rebel Salute with various artistes what is the motivation for this event?

TR:                              The main motivation is a spiritual renaissance, a celebration of lyrical purity, black consciousness and to promote a healthy life style.  No alcohol or meat is consumed at this event.

RR:                              Who are your great influences in life?

TR:                              Many Rasta men from my youth, my grandparents, musically Jimmy Cliff, Bob and all the rest.

RR:                              What do you think of the new Reggae coming out of the Virgin Islands like Midnite and others?

TR:                              A wonderful branch.  Many branches on the tree but there is still the original.

RR:                              A lot of things have happened in the Caribbean that threatens the economy, standard of living, etc.  How do you feel about this?

Queen Ifrika:            Well a lot of people fight against Jamaica you know from the inside not just the outside.  There are those in Jamaica who don't want to see we prosper.  We know they bring in the guns, the fast food places.  When Jamaica is not poor or illiterate. Some youth look at the job and say him rather thief than work. Them want things fast.

TR:                              Our economy tourist wise is in good order, don’t make the media fool you.

RR:                              So it’s politics as usual?

TR and Q.I:                 Yes I.

At this point the conversation was flowing nicely so I decided to get a little bold and ask a deeper question.

RR:                              What can Black people worldwide do to unite for a positive revolution with themselves and all others who are willing?

TR:                              People need an awakening to the real values in life.  If we can look back on the great things men and women have done and actually live by their example the world would be a better place.

RR:                              People like?

TR:                              Marcus Garvey, Steve Biko, Rosa Parks, Martin Luther King Jr., Booker T. Washington and many others.

I was very pleased with Tony Rebel and Queen Ifrika’s hospitality and thoughtful responses.  I thanked them immensely and awaited their performance later that night.  They were truly blessed and the luck of the draw was that they were rooming directly across from a mall with a Trader Joe's where they could find plenty of excellent organic produce.  The night was blessed and Tony Rebel put on a show in front of a small crowd who shared his energy as if he was on stage at Reggae on the River.  His band was smooth and crisp and it was like listening to a CD.   Performing before him was some unknown talent, Kwamewanafrika who displayed a rootical sound with his African-man style.  When Queen Ifrika hit the stage the energy level shot up like a rocket.  All I can say is -- seeing is believing.  Tony gave the small crowd at the Last Day Saloon the full meal deal.

Tony Rebel is a gentle giant among men.  Whether you are a true to heart Reggae enthusiast or not, his performance is always a joy to experience.

Here are a few recipes to satisfy your appetite. Eat light and stay bright. Jah Love! 

Spicy Sour Bean Curd

                  Ingredients

                  1lb tofu

                  Sunflower oil (for frying)

                  1 tbsp finely chopped fresh ginger

                  3 clove of garlic finely sliced

                  1 tsp red chili flakes or to taste

                  5 spring onions finely sliced

                  2 tbsp soy sauce

                  11/2 tbsp white wine vinegar

Drain tofu and pat dry.  A good way to do this is put the tofu on a plate with a lip and weight to squeeze out the water.  Cut into 2 inch cubes and pat dry with a paper towel.  Preheat oil in deep fryer to 200 degrees (oil is hot when a small piece of bread turns golden brown in a few seconds).  Slowly lower half of the tofu into oil.  It will foam violently.  Deep fry for 4-5 minutes (make sure to loosen the tofu from basket and let float to the top).  Remove tofu from oil when golden brown crispy and leave to drain over a bowl.  Heat a wok over medium heat and add 1 tablespoon soy sauce.  Stir in ginger, garlic, and chili flakes and after a couple of seconds stir in tofu followed by spring onions, soy sauce and vinegar.  As soon as sauce has been absorbed tofu is ready to serve.  Serve over light Asian noodles or your choice of healthy full grain rice.  How about some green tea before or afterwards?

For dessert here is an Island favorite:

Plantain Tarts

                  Plantain Tarts

                  Ingredients

                  Pastry-

                  1cup of vegetable shortening

                  2 cups of flour

                  1 teaspoon ground cinnamon

                  1/4 teaspoon ground nutmeg

                  1 teaspoon salt

 Filling:

                  1cup mashed ripe plantains (ripe means that they have turned brown to black)

                  1/2 cup organic evaporated sugar

                  1 tablespoon organic margarine

                  1/2 teaspoon ground nutmeg

                  1 teaspoon pure organic vanilla extract

                  Optional* - 1 tablespoon raisin currants

In medium saucepan combine plantains, sugar and butter over medium heat until mixture is thoroughly blended and margarine is melted.  Remove from heat and stir in nutmeg, vanilla and raisins and then let cool.  Make 4-inch circles with pastry dough and fill with 1-1/2 teaspoon of filling.  Bake 20 minutes in preheated oven at 350 degrees.  Let cool and serve.

Peace and Blessings