Ingredients
* 1 cup Granulated Sugar
* 1 large Egg
* 3/4 cup Milk
* 1 tsp Vanilla Extract
* 1 tsp Angostura Bitters
* 1/2 cup Butter, softened
* 3 cups All-purpose Flour
* 3 tsp Baking Powder
* 1/2 cup Mixed Peel
* 1 cup Raisins
* 1/2 cup Maraschino Cherries
* 1/2 cup Currants
* 1 fresh coconut, grated or 12 ounces grated coconut
Directions
1. Pre-heat the oven to 350-F degrees and lightly oil a 9-inch by 5-inch bread pan. In a mixing bowl, blend together the grated coconut, sugar, egg, and milk.
2. Add the vanilla, bitters, and butter; cream the mixture until thoroughly blended. Sift together the flour and the baking powder; add to the coconut-egg mixture.
3. Add the mixed peel, raisins, maraschino cherries, and currants to the mix. Stir well with a wooden spoon to blend the fruits through the dough-like batter.
4. Pour the dough into the prepared bread pan and bake for 50 to 60 minutes. Let cool for several minutes before turning the sweet bread out onto a rack to cool completely.
Monday, June 22, 2009
Sugar Cookies
Ingredients
* 1 cup sugar
* 1 egg
* 1 tbsp milk
* 1 1/2 cup flour
* 1 tbsp vanilla
* 1 tsp cinnamon
* 1/2 tsp salt
* 1 tsp baking powder
* 1/4 lb butter
Directions
1. Preheat oven to 350F. In a mixing bowl, combine, butter, sugar, and egg.
2. Mix until smooth. Add remaining ingredients and mix well.
3. Drop tablespoons onto cookie sheet about 2 inches apart. Bake at 375F for 8-10 minutes.
4. Serve when cookies have cooled.
* 1 cup sugar
* 1 egg
* 1 tbsp milk
* 1 1/2 cup flour
* 1 tbsp vanilla
* 1 tsp cinnamon
* 1/2 tsp salt
* 1 tsp baking powder
* 1/4 lb butter
Directions
1. Preheat oven to 350F. In a mixing bowl, combine, butter, sugar, and egg.
2. Mix until smooth. Add remaining ingredients and mix well.
3. Drop tablespoons onto cookie sheet about 2 inches apart. Bake at 375F for 8-10 minutes.
4. Serve when cookies have cooled.
Stew Beef
Ingredients
* 2 lb Cubed beef
* 2 medium potatoes (chopped)
* 2 tbsp Oil
* 4 tbsp Sugar
* 2 large onions, sliced
* 1 tbsp Worcestershire sauce 2 tablespoon soy sauce
* 2 bay leaves
* 2 cloves garlic
* 3 scallions
* 1 tbsp Basil or thyme
* Black and hot pepper to taste
Directions
1. Season meat with soy, Worcestershire sauce, and black pepper. Marinate for 3 hours or overnight in a mixing bowls.
2. Heat oil and add sugar in a large pot. Allow to burn until dark brown and looks like a caramel coating.
3. Add remaining ingredients except potatoes and cook for 20-30 minutes.
4. Add potatoes and cook until tender.
* 2 lb Cubed beef
* 2 medium potatoes (chopped)
* 2 tbsp Oil
* 4 tbsp Sugar
* 2 large onions, sliced
* 1 tbsp Worcestershire sauce 2 tablespoon soy sauce
* 2 bay leaves
* 2 cloves garlic
* 3 scallions
* 1 tbsp Basil or thyme
* Black and hot pepper to taste
Directions
1. Season meat with soy, Worcestershire sauce, and black pepper. Marinate for 3 hours or overnight in a mixing bowls.
2. Heat oil and add sugar in a large pot. Allow to burn until dark brown and looks like a caramel coating.
3. Add remaining ingredients except potatoes and cook for 20-30 minutes.
4. Add potatoes and cook until tender.
Pig Foot Souse
Ingredients
* 4 lb pig's feet (pork stew meat can be used as a substitute)
* 4 cloves garlic minced
* 1 onion thinly sliced
* 1 Congo or Habanero pepper chopped (Seeds and stem removed)
* 1 1/2 cups fresh squeezed lime juice
* 3 to 4 cups water
* 1 tsp salt
* 2 cucumbers peeled and chopped
* 1/2 tsp freshly ground black pepper
* watercress, for garnish
Directions
1. Place the cut up meat in a large pot, cover with salted water, and cook over medium heat until the meat is tender (about 2 hours). Remove the meat from the water, rinse in cold water, and drain.
2. In a large bowl combine the cooked meat, garlic, onion, pepper, lime juice, water, salt, cucumbers, and ground pepper.
3. Marinate for at least 6 hours. Serve cold.
* 4 lb pig's feet (pork stew meat can be used as a substitute)
* 4 cloves garlic minced
* 1 onion thinly sliced
* 1 Congo or Habanero pepper chopped (Seeds and stem removed)
* 1 1/2 cups fresh squeezed lime juice
* 3 to 4 cups water
* 1 tsp salt
* 2 cucumbers peeled and chopped
* 1/2 tsp freshly ground black pepper
* watercress, for garnish
Directions
1. Place the cut up meat in a large pot, cover with salted water, and cook over medium heat until the meat is tender (about 2 hours). Remove the meat from the water, rinse in cold water, and drain.
2. In a large bowl combine the cooked meat, garlic, onion, pepper, lime juice, water, salt, cucumbers, and ground pepper.
3. Marinate for at least 6 hours. Serve cold.
Sorrel Drink
Ingredients
* 3 - 4 lbs fresh sorrel
* 1 gallon water
* 2 lbs sugar
* 1 tbsp Angostura Bitters
Directions
1. Discard the sorrel seeds. Rinse the sorrel and place in a large deep pot.
2. Cover with water and bring to a slow rolling boil.
3. Turn off heat and allow sorrel to cool overnight. Remove the sorrel and strain the liquid, add sugar and Angostura bitters.
* 3 - 4 lbs fresh sorrel
* 1 gallon water
* 2 lbs sugar
* 1 tbsp Angostura Bitters
Directions
1. Discard the sorrel seeds. Rinse the sorrel and place in a large deep pot.
2. Cover with water and bring to a slow rolling boil.
3. Turn off heat and allow sorrel to cool overnight. Remove the sorrel and strain the liquid, add sugar and Angostura bitters.
Sada Roti
Ingredients
* 3 cups flour
* 3 tsp baking powder
* 1/2 tsp salt
* 1 cup water
* Oil as needed
Directions
1. Sift together the flour, baking powder, and salt. Add the water and mix to form a dough. Knead, then let stand for 30 minutes. Knead again and divide into 4 balls.
2. On a floured board roll out each ball as thin as possible- to a diameter of 8-10 inches.
3. In a large skillet or griddle over medium heat, add enough oil to coat the pan. Cook each roti for about 1 1/2 minutes per side, drizzling additional oil onto each side as it cooks. Remove carefully and drain on paper towels.
* 3 cups flour
* 3 tsp baking powder
* 1/2 tsp salt
* 1 cup water
* Oil as needed
Directions
1. Sift together the flour, baking powder, and salt. Add the water and mix to form a dough. Knead, then let stand for 30 minutes. Knead again and divide into 4 balls.
2. On a floured board roll out each ball as thin as possible- to a diameter of 8-10 inches.
3. In a large skillet or griddle over medium heat, add enough oil to coat the pan. Cook each roti for about 1 1/2 minutes per side, drizzling additional oil onto each side as it cooks. Remove carefully and drain on paper towels.
Roasted Coconut Chutney
Ingredients
* coconut meat - 1 dry coconut
* 2 cloves garlic
* 1/2 tsp salt
* 1/4 cup cilantro
* 2 tbsp lime juice
Directions
1. Roast the coconut meat over a low flame until golden brown and smells toasted. Peel off the hard brown outer coating, then grate finely in a food processor.
2. Finely crush the garlic with the salt until paste is formed. Add smashed garlic, cilantro and lime juice and blend well.
* coconut meat - 1 dry coconut
* 2 cloves garlic
* 1/2 tsp salt
* 1/4 cup cilantro
* 2 tbsp lime juice
Directions
1. Roast the coconut meat over a low flame until golden brown and smells toasted. Peel off the hard brown outer coating, then grate finely in a food processor.
2. Finely crush the garlic with the salt until paste is formed. Add smashed garlic, cilantro and lime juice and blend well.
Rice Curry Ground Beef
Ingredients
* 6 cups of long grain white rice (8 cups water to boil)
* 1 lb of ground beef
* 4 tsp curry powder
* 1 tsp minced garlic
* 2 tsp soy sauce
* 1 large onion chopped
* 1 tbsp cornstarch (to thicken)
* 1 1/2 cups water
* salt and pepper to taste
Directions
1. Saute for 8 minutes until all flavors blend together. Add curry powder and water. Simmer on medium heat.
2. In the mean time, boil the rice. Once the rice is cooked, go back to the ground beef mixture and add more water if needed.
3. Take one table spoon of liquid and mix with the cornstarch. add to the ground beef and stir. Sauce will thicken. add salt and pepper to taste. serve on top of white rice.
* 6 cups of long grain white rice (8 cups water to boil)
* 1 lb of ground beef
* 4 tsp curry powder
* 1 tsp minced garlic
* 2 tsp soy sauce
* 1 large onion chopped
* 1 tbsp cornstarch (to thicken)
* 1 1/2 cups water
* salt and pepper to taste
Directions
1. Saute for 8 minutes until all flavors blend together. Add curry powder and water. Simmer on medium heat.
2. In the mean time, boil the rice. Once the rice is cooked, go back to the ground beef mixture and add more water if needed.
3. Take one table spoon of liquid and mix with the cornstarch. add to the ground beef and stir. Sauce will thicken. add salt and pepper to taste. serve on top of white rice.
Pina Colada
Ingredients
* 1 cup white rum
* 1 1/2 cups coconut milk
* 1 1/2 cups pineapple juice
* 1/2 cup diced fresh pineapple
* 1/2 cup whipping cream
* 6 cups crushed ice
* 4 wedges fresh pineapple (garnish)
Directions
1. Blend all ingredients except the pineapple wedges.
2. Serve in 4 tall glasses over crushed ice and garnish with pineapple wedges.
* 1 cup white rum
* 1 1/2 cups coconut milk
* 1 1/2 cups pineapple juice
* 1/2 cup diced fresh pineapple
* 1/2 cup whipping cream
* 6 cups crushed ice
* 4 wedges fresh pineapple (garnish)
Directions
1. Blend all ingredients except the pineapple wedges.
2. Serve in 4 tall glasses over crushed ice and garnish with pineapple wedges.
Pepper Sauce
Ingredients
* 1 small green papaya
* 8 cups water
* 5 Congo or Habaneros peppers (seeds & stems removed)
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 4 tbsp dried mustard
* salt to taste
* 3 cups distilled white vinegar
* 1/2 tsp ground tumeric
* 1 tsp Curry paste
Directions
1. Boil the papaya (in its skin) in the 8 cups of water for 10 minutes. Remove papaya from the water and let cool. Peel the papaya and remove the seeds, then chop into 1 inch cubes.
2. In a large sauce pan combine the papaya with the remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove from the heat and let cool, then puree in a food processor and transfer to jars. Place in the fridge.
* 1 small green papaya
* 8 cups water
* 5 Congo or Habaneros peppers (seeds & stems removed)
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 4 tbsp dried mustard
* salt to taste
* 3 cups distilled white vinegar
* 1/2 tsp ground tumeric
* 1 tsp Curry paste
Directions
1. Boil the papaya (in its skin) in the 8 cups of water for 10 minutes. Remove papaya from the water and let cool. Peel the papaya and remove the seeds, then chop into 1 inch cubes.
2. In a large sauce pan combine the papaya with the remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove from the heat and let cool, then puree in a food processor and transfer to jars. Place in the fridge.
Pelau Chicken
Ingredients
* 2-3 lbs chicken (breasts or thighs)
* 2 limes
* 2 tsp salt
* 1 tsp black pepper
* 3 cloves garlic -crushed
* 4 tbsp Worcestershire sauce
* 3 tbsp oil
* 4 tbsp brown sugar
* 2 cups hot water
* 2 cups coconut milk
* 1 can pigeon peas (or green peas)
* 2 cups carrots
* 4 tbsp raisins
* 2 cups rice (NOT INSTANT!)
* 1 hot pepper (optional)
Directions
1. Rinse chicken and rub with lime.
2. In a large bowl: add salt, black pepper, garlic, half of the brown sugar, and half of the Worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!).
3. Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.
4. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking.
5. Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional Worcestershire sauce to taste.
* 2-3 lbs chicken (breasts or thighs)
* 2 limes
* 2 tsp salt
* 1 tsp black pepper
* 3 cloves garlic -crushed
* 4 tbsp Worcestershire sauce
* 3 tbsp oil
* 4 tbsp brown sugar
* 2 cups hot water
* 2 cups coconut milk
* 1 can pigeon peas (or green peas)
* 2 cups carrots
* 4 tbsp raisins
* 2 cups rice (NOT INSTANT!)
* 1 hot pepper (optional)
Directions
1. Rinse chicken and rub with lime.
2. In a large bowl: add salt, black pepper, garlic, half of the brown sugar, and half of the Worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!).
3. Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.
4. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking.
5. Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional Worcestershire sauce to taste.
Peanut Brittle
Ingredients
* 2 cups sugar
* 1 1/2 cup peanuts
* 1 cup corn syrup
* 1 tsp vanilla
* 1 tsp cinnamon
Directions
1. Heat sugar and syrup in a large pan until sugar liquefies.
2. Remove from heat and add remaining ingredients.
3. Pour onto baking sheet and allow it to cool.
4. After cooling, break into small pieces.
* 2 cups sugar
* 1 1/2 cup peanuts
* 1 cup corn syrup
* 1 tsp vanilla
* 1 tsp cinnamon
Directions
1. Heat sugar and syrup in a large pan until sugar liquefies.
2. Remove from heat and add remaining ingredients.
3. Pour onto baking sheet and allow it to cool.
4. After cooling, break into small pieces.
Pastelles
Ingredients
* 3 cups pre cooked corn meal
* 3 large chicken breasts
* 1 lb beef briskets
* 3 large white potatoes
* 2 large carrots
* 2 medium onions
* 4 cloves garlic
* 2 tbsp green seasoning
* 1 seeded scotch bonnet
* 2 tsp chicken bouillon powder
* 1/2 cup raisins
* 1 cup sliced green olives
* 1/2 tsp annato powder
* Thyme - 4 sprigs
* 1 inch cube fresh ginger
* 1 tbsp olive oil
* 1 tsp salt,
* 1/4 cup vegetable oil
* Banana leaves or aluminum foil
Directions
1. Steam the chicken breasts with thyme sprigs and ginger. When cooked, remove the thyme and ginger, cool the chicken until able to handle and dice (1/4 inch).
2. Dice the beef into 1/4 inch cubes. Dice onions, potatoes and carrots into 1/4 cubes. Place oil in a large pot with a lid and add annato powder, scotch bonnet, onions, minced garlic and green seasoning.
3. Cook on medium until onions and garlic are soft and add beef and cook on high heat until no longer pink. Stir in chicken, potatoes and carrots and bouillon powder, cover and simmer on medium low heat for 10-15 minutes until the potatoes are cooked. Stir in the olives and raisins. Taste and add salt if needed. Set aside to cool.
4. Mix corn meal with 4 1/2 cups warm water and 1 teaspoon salt. Make a soft but manageable dough. Form dough into balls the size of an egg. Warm vegetable oil with annato powder and lightly coat banana leaf or foil squares with colored oil. Press out each ball of dough on prepared leaf or foil. Place 2/3 cup of filling on flattened dough and fold dough around the meat filling, Fold up the leaf or foil to secure the pastelles.
5. Tie leaf packages with string, not needed for foil packages if folded tightly. If pastelles will not be eaten immediately, freeze them uncooked in freezer bags. Otherwise steam packages for 30 minutes in a covered pot.
* 3 cups pre cooked corn meal
* 3 large chicken breasts
* 1 lb beef briskets
* 3 large white potatoes
* 2 large carrots
* 2 medium onions
* 4 cloves garlic
* 2 tbsp green seasoning
* 1 seeded scotch bonnet
* 2 tsp chicken bouillon powder
* 1/2 cup raisins
* 1 cup sliced green olives
* 1/2 tsp annato powder
* Thyme - 4 sprigs
* 1 inch cube fresh ginger
* 1 tbsp olive oil
* 1 tsp salt,
* 1/4 cup vegetable oil
* Banana leaves or aluminum foil
Directions
1. Steam the chicken breasts with thyme sprigs and ginger. When cooked, remove the thyme and ginger, cool the chicken until able to handle and dice (1/4 inch).
2. Dice the beef into 1/4 inch cubes. Dice onions, potatoes and carrots into 1/4 cubes. Place oil in a large pot with a lid and add annato powder, scotch bonnet, onions, minced garlic and green seasoning.
3. Cook on medium until onions and garlic are soft and add beef and cook on high heat until no longer pink. Stir in chicken, potatoes and carrots and bouillon powder, cover and simmer on medium low heat for 10-15 minutes until the potatoes are cooked. Stir in the olives and raisins. Taste and add salt if needed. Set aside to cool.
4. Mix corn meal with 4 1/2 cups warm water and 1 teaspoon salt. Make a soft but manageable dough. Form dough into balls the size of an egg. Warm vegetable oil with annato powder and lightly coat banana leaf or foil squares with colored oil. Press out each ball of dough on prepared leaf or foil. Place 2/3 cup of filling on flattened dough and fold dough around the meat filling, Fold up the leaf or foil to secure the pastelles.
5. Tie leaf packages with string, not needed for foil packages if folded tightly. If pastelles will not be eaten immediately, freeze them uncooked in freezer bags. Otherwise steam packages for 30 minutes in a covered pot.
Pommecythere Chow
Ingredients
* 4 Large Pommecythere's peeled and diced (keep the seeds)
* 2 tbs salt
* 1/2 tsp black pepper
* 1 hot pepper (with seeds for the ones who can handle it. (Cut in four pieces)
* 8 Bandania Leaves( Finely Chopped)
* 4 Garlic Pieces (finely Chopped)
* 4 tbs of water
Directions
1. Combine all ingredients in a large bowl, cover bowl and shake for 1 min.
2. Place open in the sun for 10-15 mins. Enjoy!
* 4 Large Pommecythere's peeled and diced (keep the seeds)
* 2 tbs salt
* 1/2 tsp black pepper
* 1 hot pepper (with seeds for the ones who can handle it. (Cut in four pieces)
* 8 Bandania Leaves( Finely Chopped)
* 4 Garlic Pieces (finely Chopped)
* 4 tbs of water
Directions
1. Combine all ingredients in a large bowl, cover bowl and shake for 1 min.
2. Place open in the sun for 10-15 mins. Enjoy!
Passion Fruit Cocktail
Ingredients
* 4 ripe passion fruits or 1 cup passion fruit juice
* 4 oz rum
* 2 tsp sugar
* 2 cups crushed ice
* Angostura bitters
* Freshly grated nutmeg
Directions
1. Squeeze the passion fruits and strain the juice.
2. In a pitcher combine the juice with the rum, sugar, and ice. Stir well.
3. Pour the mixture into 4 glasses. Add a dash of bitters and sprinkle nutmeg top each glass then serve.
* 4 ripe passion fruits or 1 cup passion fruit juice
* 4 oz rum
* 2 tsp sugar
* 2 cups crushed ice
* Angostura bitters
* Freshly grated nutmeg
Directions
1. Squeeze the passion fruits and strain the juice.
2. In a pitcher combine the juice with the rum, sugar, and ice. Stir well.
3. Pour the mixture into 4 glasses. Add a dash of bitters and sprinkle nutmeg top each glass then serve.
Mango Chutney
Ingredients
* 1 large green mango (Julie,or one with little hair)
* salt to taste
* hot pepper to taste
* black pepper
* garlic to taste
* 2 leaves 'shadoni benny'
* 1/2 tsp lime juice
Directions
1. Use a sharp knife to peel the skin off the mango and grate it.
2. Mix the spices in a large bowl, chill for 1 hour then serve with food.
* 1 large green mango (Julie,or one with little hair)
* salt to taste
* hot pepper to taste
* black pepper
* garlic to taste
* 2 leaves 'shadoni benny'
* 1/2 tsp lime juice
Directions
1. Use a sharp knife to peel the skin off the mango and grate it.
2. Mix the spices in a large bowl, chill for 1 hour then serve with food.
Mango Chow
Ingredients
* 1 green mango
* 1/2 tsp pepper sauce
* dash of salt for flavor
* dash of black pepper for flavor
* dash of garlic powder for flavor
Directions
1. Cut the mango into cubes and put it into the bowl. Add all the ingredients to the mango.
2. Mix and chill for 15 minutes (chill if desired). Eat!!!
* 1 green mango
* 1/2 tsp pepper sauce
* dash of salt for flavor
* dash of black pepper for flavor
* dash of garlic powder for flavor
Directions
1. Cut the mango into cubes and put it into the bowl. Add all the ingredients to the mango.
2. Mix and chill for 15 minutes (chill if desired). Eat!!!
Ginger Lemonade
Ingredients
* 1 cup minced ginger
* 1 cup of water
* 1 cup freshly squeezed lime juice
* 1 cup sugar
* Chilled water or Sprite to mix
Directions
1. Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
2. Add the sugar and the lime juice to this. Stir well till all the sugar dissolves.
3. Adjust the sugar if you need to. Pour it into bottles and refrigerate.
4. When serving, add a teaspoonful of this concentrate to chilled water or sprite and mix well.
5. Serve garnished with a mint leaf in goblets.
* 1 cup minced ginger
* 1 cup of water
* 1 cup freshly squeezed lime juice
* 1 cup sugar
* Chilled water or Sprite to mix
Directions
1. Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
2. Add the sugar and the lime juice to this. Stir well till all the sugar dissolves.
3. Adjust the sugar if you need to. Pour it into bottles and refrigerate.
4. When serving, add a teaspoonful of this concentrate to chilled water or sprite and mix well.
5. Serve garnished with a mint leaf in goblets.
Garlic Pork
Ingredients
* 1/4 pound garlic cloves
* 2 tbsp fresh thyme
* 2 chopped onions
* 1 Congo or Habanero pepper chopped (Seeds and stem removed)
* 2 tsp salt
* Juice of 1 lime
* 2 cups distilled white vinegar
* 4 lb boneless pork leg or shoulder, cut into 1 inch cubes
* Vegetable oil for frying
Directions
1. In a large bowl combine the garlic, thyme, onions, congo pepper, salt, lime juice, and vinegar. Puree in a blender until smooth.
2. Place the pork in a nonmetallic bowl. Pour the mixture over the pork and let marinate, covered in the refrigerator for a least 2 days (preferably 1 week!)
3. Drain the pork and pat dry. Heat the oil in a large skillet over medium heat and sauté the pork cubes a few times, turning often until brown on all sides.
4. Drain on paper towels and keep warm in an oven until all the pork is cooked.
* 1/4 pound garlic cloves
* 2 tbsp fresh thyme
* 2 chopped onions
* 1 Congo or Habanero pepper chopped (Seeds and stem removed)
* 2 tsp salt
* Juice of 1 lime
* 2 cups distilled white vinegar
* 4 lb boneless pork leg or shoulder, cut into 1 inch cubes
* Vegetable oil for frying
Directions
1. In a large bowl combine the garlic, thyme, onions, congo pepper, salt, lime juice, and vinegar. Puree in a blender until smooth.
2. Place the pork in a nonmetallic bowl. Pour the mixture over the pork and let marinate, covered in the refrigerator for a least 2 days (preferably 1 week!)
3. Drain the pork and pat dry. Heat the oil in a large skillet over medium heat and sauté the pork cubes a few times, turning often until brown on all sides.
4. Drain on paper towels and keep warm in an oven until all the pork is cooked.
Fried Bake
Ingredients
* 2 cups flour
* 2 tsp baking powder
* 1 tsp salt
* 8 tbsp butter
* 1 tsp sugar
* water as needed
* oil for frying
Directions
1. In a large bowl sift the flour, baking powder, and salt. Cut in the butter and add the sugar. Mix with a fork until well combined.
2. Add enough water to make a dough and knead gently. Cut the dough into 4-6 pieces and roll each piece into a ball. Let stand for a few minutes.
3. Flatten the balls of dough to about inch thick. In a large skillet over medium heat, add enough oil to coat the pan. Cook the dough until brown.
* 2 cups flour
* 2 tsp baking powder
* 1 tsp salt
* 8 tbsp butter
* 1 tsp sugar
* water as needed
* oil for frying
Directions
1. In a large bowl sift the flour, baking powder, and salt. Cut in the butter and add the sugar. Mix with a fork until well combined.
2. Add enough water to make a dough and knead gently. Cut the dough into 4-6 pieces and roll each piece into a ball. Let stand for a few minutes.
3. Flatten the balls of dough to about inch thick. In a large skillet over medium heat, add enough oil to coat the pan. Cook the dough until brown.
Curry Paste
Ingredients
* 6 tbsp roasted coriander seeds
* 1 tsp roasted aniseeds
* 1 tsp roasted whole cloves
* 1 tsp ground tumeric
* 1 tsp roasted cumin seeds
* 1 tsp roasted fenugreek seeds
* 1 tsp roasted back peppercorns
* 1 tsp roasted mustard seeds
* 2 cloves garlic, chopped
* 1 large onion, chopped
* 1/2 Congo or Habanero pepper chopped (Seeds and stem removed)
* Water as needed
Directions
1. Grind all of the ingredients into a paste with a mortar and pestle or puree in a food processor. Store in a jar and refrigerate.
* 6 tbsp roasted coriander seeds
* 1 tsp roasted aniseeds
* 1 tsp roasted whole cloves
* 1 tsp ground tumeric
* 1 tsp roasted cumin seeds
* 1 tsp roasted fenugreek seeds
* 1 tsp roasted back peppercorns
* 1 tsp roasted mustard seeds
* 2 cloves garlic, chopped
* 1 large onion, chopped
* 1/2 Congo or Habanero pepper chopped (Seeds and stem removed)
* Water as needed
Directions
1. Grind all of the ingredients into a paste with a mortar and pestle or puree in a food processor. Store in a jar and refrigerate.
Curried Potatoes
Ingredients
* 4 tsp curry powder
* 1 small onion, cut into small pieces
* 4 cloves garlic, minced or crushed
* 2 medium sized potatoes
Directions
1. Use sharp knife to slice potatoes in wedges.
2. Use a large pan to heat the spices in the oil on medium heat but do not burn. Add onion and garlic and cook 2 minutes.
3. Cook potatoes for 2 additional minutes. Add the water and cook potatoes until tender on medium heat.
* 4 tsp curry powder
* 1 small onion, cut into small pieces
* 4 cloves garlic, minced or crushed
* 2 medium sized potatoes
Directions
1. Use sharp knife to slice potatoes in wedges.
2. Use a large pan to heat the spices in the oil on medium heat but do not burn. Add onion and garlic and cook 2 minutes.
3. Cook potatoes for 2 additional minutes. Add the water and cook potatoes until tender on medium heat.
Coconut Milk
Ingredients
* 4 cups grated coconut
* 2 cups boiling water or hot milk
Directions
1. In a large bowl cover the grated coconut with the boiling water and let settle for 15 minutes.
2. Drain the coconut through the strainer, reserving the liquid. The coconut meat may be squeezed through a muslin cloth to collect the remaining liquid.
3. Store in a container and refrigerate. The "cream rises to the top".
* 4 cups grated coconut
* 2 cups boiling water or hot milk
Directions
1. In a large bowl cover the grated coconut with the boiling water and let settle for 15 minutes.
2. Drain the coconut through the strainer, reserving the liquid. The coconut meat may be squeezed through a muslin cloth to collect the remaining liquid.
3. Store in a container and refrigerate. The "cream rises to the top".
Chicken Croquette
Ingredients
* 1 cup cooked chicken breast
* 1 tsp thyme
* 1 tbsp fresh parsley
* 2 eggs
* 2 cups bread crumbs
* 1 cup white sauce
* 1/4 cup cooking oil
* salt, black, and hot pepper to taste
Directions
1. Combine chicken, thyme, parsley, salt and pepper. Add wine sauce but keep mixture firm.
2. Set aside in refrigerator for 1 hr.
3. Form mixture into patties and coat with flour.
4. Dip in eggs then bread crumbs.
5. Fry in oil pan until both sides are golden brown.
* 1 cup cooked chicken breast
* 1 tsp thyme
* 1 tbsp fresh parsley
* 2 eggs
* 2 cups bread crumbs
* 1 cup white sauce
* 1/4 cup cooking oil
* salt, black, and hot pepper to taste
Directions
1. Combine chicken, thyme, parsley, salt and pepper. Add wine sauce but keep mixture firm.
2. Set aside in refrigerator for 1 hr.
3. Form mixture into patties and coat with flour.
4. Dip in eggs then bread crumbs.
5. Fry in oil pan until both sides are golden brown.
Callaloo
Ingredients
* 1 dozen dasheen leaves
* 8 ochroes
* 1/2 cup of finely chopped onion
* 1/2 kilo of salt meat or pork. (1/4 pound)
* 2 crabs or crab meat.
* 1 tbsp of butter
* Chives, salt and pepper
* 1/4 tsp of Angostura aromatic bitters
* 1.8 liters of water. (2 quarts)
* 1 whole hot green pepper
Directions
1. Strip stalks and mid ribs from dasheen leaves, wash, roll them and cut into fine shreds. Clean crabs.
2. Combine chopped ochroes, dasheen, and onion in large saucepan, add 1 cup of water and simmer one hour.
3. In a separate pot, boil the salt meat to remove excess salt. Then, add to the main pot the salt meat, whole green pepper, 1.8 liters of water. Simmer 1/2 hour.
* 1 dozen dasheen leaves
* 8 ochroes
* 1/2 cup of finely chopped onion
* 1/2 kilo of salt meat or pork. (1/4 pound)
* 2 crabs or crab meat.
* 1 tbsp of butter
* Chives, salt and pepper
* 1/4 tsp of Angostura aromatic bitters
* 1.8 liters of water. (2 quarts)
* 1 whole hot green pepper
Directions
1. Strip stalks and mid ribs from dasheen leaves, wash, roll them and cut into fine shreds. Clean crabs.
2. Combine chopped ochroes, dasheen, and onion in large saucepan, add 1 cup of water and simmer one hour.
3. In a separate pot, boil the salt meat to remove excess salt. Then, add to the main pot the salt meat, whole green pepper, 1.8 liters of water. Simmer 1/2 hour.
Baked Custard
Ingredients
* 1 tin of condensed milk
* 3/4 cup of evaporated milk
* 3 eggs
* 1 tsp of sugar
* 1 tsp vanilla
* 1 tsp of grated ginger
Directions
1. Beat eggs and combine all ingredients together in a bowl.
2. Mix together. Pour in a round glass dish.
3. Bake at 350 F for about 40 minutes or until inserted knife comes out clean. Cut into slices and serve. Enjoy!
* 1 tin of condensed milk
* 3/4 cup of evaporated milk
* 3 eggs
* 1 tsp of sugar
* 1 tsp vanilla
* 1 tsp of grated ginger
Directions
1. Beat eggs and combine all ingredients together in a bowl.
2. Mix together. Pour in a round glass dish.
3. Bake at 350 F for about 40 minutes or until inserted knife comes out clean. Cut into slices and serve. Enjoy!
Accras
Ingredients
* 2 cups flour
* 2 tsp baking powder
* 1 tsp sugar
* 1/2 lb chopped shrimp
* 2 scallions chopped
* 1/4 cup green pepper chopped
* 1 small onions chopped
* 4 cloves garlic
* 1 tsp thyme
* 1 tsp parsley
* water
* 1 scotch bonnet or hot pepper
* salt and black pepper to taste
Directions
1. Combine green pepper, scallions, onions, scotch bonnet, in bowl.
2. Add remaining ingredients except water and mix thoroughly. Beat mixture until is smooth.
3. Drop by spoonfuls into hot oil and fry until both sides are brown in a pan or deep fryer.
* 2 cups flour
* 2 tsp baking powder
* 1 tsp sugar
* 1/2 lb chopped shrimp
* 2 scallions chopped
* 1/4 cup green pepper chopped
* 1 small onions chopped
* 4 cloves garlic
* 1 tsp thyme
* 1 tsp parsley
* water
* 1 scotch bonnet or hot pepper
* salt and black pepper to taste
Directions
1. Combine green pepper, scallions, onions, scotch bonnet, in bowl.
2. Add remaining ingredients except water and mix thoroughly. Beat mixture until is smooth.
3. Drop by spoonfuls into hot oil and fry until both sides are brown in a pan or deep fryer.
Cassava Pone
Ingredients
* 2 cups grated cassava (yuca)
* 1 cup grated coconut, fresh or dried, unsweetened
* 1 cup granulated sugar
* 1 tsp ground cinnamon
* 4 tbsp butter, melted
* 1/2 cup evaporated milk
* 1 tsp vanilla extract
Directions
1. In a large bowl combine all ingredients. Transfer to a greased 8 inch square baking dish in a 350 degree F over until brown and firm to the touch.
2. Cut into small squares and serve.
* 2 cups grated cassava (yuca)
* 1 cup grated coconut, fresh or dried, unsweetened
* 1 cup granulated sugar
* 1 tsp ground cinnamon
* 4 tbsp butter, melted
* 1/2 cup evaporated milk
* 1 tsp vanilla extract
Directions
1. In a large bowl combine all ingredients. Transfer to a greased 8 inch square baking dish in a 350 degree F over until brown and firm to the touch.
2. Cut into small squares and serve.
Subscribe to:
Posts (Atom)
