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Little History of
Caribbean Cooking
History of
Jerk Cooking
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2 cups water
1 tbsp. accent
1 tbsp. garlic powder
1 tbsp. seasoned salt
1 tbsp. black pepper
3/4 tbsp. thyme
4-6 cups self-rising flour
3 lbs. conch meat (fresh ground)
1/2 cup ground sweet pepper
1/2 cup ground carrot
1/2 cup ground onion
dash hot pepper sauce
Mix 6 ingredients. Add enough flour to form a thick batter, then add the remaining ingredients.
Batter should be stiff enough to roll. Roll in flour, drop into oil heated to 350 degrees.
Cook until brown. Serve with cocktail sauce and tartar sauce.
Serves 15
Recipes from Caribbean Cooks - Thank You for your contribution
Caribbean Cookbooks, Caribbean Recipes
. . . and a little history of Caribbean Cooking
by Jay B. McCarthy, in
Fine Cooking #3
The author suggests stuffing
it under the skin of a turkey breast,
or chicken, or on fish. Delicious on pork.
30 scallions
5" piece fresh ginger, peeled
1/4 cup garlic cloves, peeled
6 bay leaves
6 to 8 Habanero or Scotch bonnet chiles, seeded, minced
2 t freshly ground nutmeg
2 t freshly ground cinnamon (approx. 1 stick)
1 T freshly ground allspice
2 T black peppercorns, ground
2 T whole coriander seeds, ground
1 T kosher salt
1 C fresh thyme leaves, chopped fine
Optional:
1/2 C oil (if using a blender)
1 t apricot jam or honey
Chop the scallions, ginger, garlic,
bay leaves, and chiles separately
until moderately fine. (by hand). Combine these ingredients and
continue chopping until fine. Place
in a bowl and add ground spices.
Stir in the chopped thyme and mix well. The rub tastes best if allowed
to sit for a few hours for the flavors
to blend.
Coconut, Chick-peas, Cilantro, Eggplant, Onions, and Garlic were introduced by
the Spanish
Oranges, Limes, Mangoes, Coffee and Rice were brought to Caribbean by the Portuguese, Dutch,
Danish, British, and French.
Okra, Pigeon Peas, Plantains, Callaloo, Taro, Breadfruit and Ackee are foods from West Africa to the Caribbean islands.
The Papaya, Avocado, and Cocoa were broought to the islands of the Caribbean from Mexico
Foods Introduced to Caribbean from other parts of the world
Calling All Caribbean Cooks! Send us your Caribbean recipes, and we will post here on our website.
Got a Caribbean Cooking website? We're ranked in Google's Top 10 for Caribbean Cooking. Send us a recipe, get more exposure for your site, and we always appreciate new Caribbean recipes.
Please include name or source.
Ever wondered how Caribbean Cooks flavor their food?
One of the best times to visit the island is when Caribbean Food Festivals are scheduled.
You can eat yourself from one end of the island to the next, and meet lots of friendly locals along the way.
Travel Consultant
The Arawak and Carib Indians were first inhabitants of the Caribbean. Their diet consisted of vegetables and fruits such as: papaw, yams, guavas, and cassava.
Who would have thought hundreds of years later the food of the Caribbean would involve most of the world cultures?
Process of cooking food slowly in pits was brought to islands by African slaves.
In the 1600’s
the Maroons (runaway slaves) coated meat with spice mixtures and cooked it in
a pit as a way of preserving
Meat, poultry and fish are coated with jerk seasoning, marinated for several hours
or up to two days.
The meat is then cooked in a pit, smoker or barbecue grill.
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Caribbean Recipes submitted by Caribbean Cooks
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with full color
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Spatch Cock
(Broiled Chicken)
This is the Caribbean
style Bar B Q !!
2 Small broiler chickens -
(Cut chicken in halves)
2 Green onions, chopped
2 Tablespoons vinegar
3 Cloves garlic, chopped
1 Onion sliced
1 Teaspoon fresh thyme, chopped
1/4 Teaspoon black pepper
2 1/2 Teaspoons salt
2 Tablespoons olive oil
1 tablespoon English mustard
1/4 Hot Pepper (optional)
2 Cups cold water
3 Cups boiling water
1 Lime, cut in halves
Parsley for garnish
Using lime wash chicken
in cold water. Drain well and set
aside. Prepare marinade in a large
bowl - pouring the cold water and adding, 2 teaspoons salt, 1/4
teaspoon black pepper, 2 cloves crushed garlic, thyme, 1 tablespoon vinegar and chopped green onions.
Add chicken to marinade and allow
to marinate for several hours in refrigerator. Then remove chicken
from marinade and drain well.
Place over under broiler or over
grill and cook until golden brown.
While chicken is being cooked prepare sauce. In a large dish oven-proof dish, add 1/2 teaspoon salt, sliced onions, tablespoon vinegar, 1 clove crushed garlic and hot pepper. Pour 2 cups
boiling water over seasonings.
Then mustard and olive oil. When chicken is cooked add each piece into sauce, keeping hot. To serve arrange
on large platter garnished with parsley.
The secret to Jerk is to cook it very slowly
Bahama Mama's Cooking
Provides some of the most popular recipes from the Islands of the Bahamas
Patties
Submitted by Caribbean Maiden
(Caribbean Images Yahoo Groups)
2 cups all purpose flour
1/2 tablespoon Curry Powder
1/2 teaspoon salt
1/2 cup vegetable shortening
or margarine
Ice water
1 onion
2 green onions
1 Scotch Bonnet or
jalapeno chilli - seeds removed
3/4 pound ground beef
3 tablespoons vegetable oil
3/4 cup unseasoned dry bread crumbs
1/2 teaspoon dried leaf thyme
1 teaspoon Curry Powder
Salt and freshly ground black
pepper to taste
1/2 cup water.
To prepare pastry, sift
together flour, 1/2 tablespoon
Curry Powder and salt, then
cut in shortening until mixture resembles peas. Add enough
ice water to hold dough together. Wrap dough in plastic wrap and refrigerate for at least 12 hours.
To make filling, finely chop onion, green onions and chillies, then
mix these seasonings thoroughly with ground beef. Heat oil in a
skillet. Add meat mixture; cook
until browned, about 10 minutes.
Stir in breadcrumbs, thyme,
1 teaspoon Curry Powder, salt
and pepper.
Mix filling well in pan, then add
½ cup water. Cover and simmer about 30 minutes. Cool filling.
Take dough out of refrigerator 15 minutes before using.Roll out to
1/4 inch thickness on a lightly
floured board. Using a saucer for measurement, cut into 4 inch
circles. Sprinkle a little flour on
each circle before stacking and
cover stack with a damp cloth.
Preheat oven to 400F (205C).
Setting out the first pastry
circle, top with 1/12th of filling
to cover half of it.
Fold other half over and seal edge
by pressing down with a fork.
Repeat with remaining Filling
and pastry circles. Place patties
on 2 baking sheets.
Bake in preheated oven 30
minutes, or until golden brown.
Makes about 12 patties.
Caribbean island tours,
cruises, adventure tours, fishing, spend a day at the beach. Lock in your price and availability before you travel.
Arawak Bar-B-Q Sauce
Provided by Caribbean Maiden (Caribbean Images Yahoo Groups)
This is a west Indian marinade used for generations. It's best suited for fish and game. I like it on chicken and pork. Allow meat to marinate for at least an hour before cooking. Make sure you adjust the amount of chile peppers to your taste. Also, I sometimes replace the orange juice with marmalade for a sweeter marinade. This recipe has been scaled to make two servings
Ingredients:
6 green onions, chopped
3 tablespoons minced shallots
2 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon ground allspice
1 teaspoon ground black pepper
2 scotch bonnet chile peppers, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon brown sugar
1/2 cup fresh orange juice
1/2 cup cider vinegar
1/4 cup red wine
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon molasses
Directions:
In a medium, nonporous bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil and molasses.
Mix well, cover and allow to sit for one hour. Mix well again before adding to fish or meat.
Discard any remaining sauce.
Doubles
Trinidadian Favorite
Provided by Caribana_2000
(Caribbean Images Yahoo Groups)
This is a Trinidadian favorite and is very very good. Doubles consists of curried channa (chick peas) between two Baras (a type of bread).
Ingredients:
Dough for Bara
2 cups flour
½ tsp. Salt
1 tsp. Saffron powder
½ tsp. Ground cumin (geera)
1 tsp yeast
1/3-cup warm water
¼ tsp. Sugar
Oil for frying
Additional water
In a large bowl combine flour,
salt, saffron and cumin (geera).
Put aside. In another bowl place warm water, sugar and yeast. Let
sit for about 5 min. until the yeast
and sugar are dissolved. Add the yeast mixture to the flour mixture
with enough water to make slightly
firm dough. Mix well. Cover and
let rise for about 1-½ hours.
Punch the dough down and let it
sit for another 10 – 15 min.
To shape Bara, take about 1 tbsp
of dough, pat with both hands to flatten to a 5"circle. If dough sticks
to hand moisten palms with some water. Fry in hot oil, turning once
until cooked. Remove and drain
on a paper towel.
Channa Filling
½ lb dried channa (chick peas)
soaked overnight
1 ½ tbsp. Curry powder
3 cloves garlic, minced/crushed
1 onion (sliced)
Salt to taste
Hot pepper to taste
1 tbsp. Corn oil
Pinch of ground geera (cumin powder)
Pepper Sauce (to taste)
Boil soaked channa (chick peas) with salt and ½ tbsp curry powder
until channa is tender. Drain. Mix
1 tbsp curry powder with ¼ cup
water. Heat oil in a large skillet
and add the garlic, onion, and
curry powder mixture. Sauté for
a few min. Add the channa. Stir
to coat well with the curry mixture
and cook for about 5 min. Add
1-cup water, geera (cumin), salt,
and pepper. Cover, lower heat
and let simmer until the peas
are very soft. Add more water if
you need. Channa should be
soft and moist. Add more salt if needed.
Finishing –
Putting the two together
Put about 2 tbsp. cooked curry
channa on a Bara. Cover with another Bara. You can also add mango chutney, tamarind chutney
or pepper sauce before putting the second Bara on top.
Coconut Punch (Submitted by: Caribbean Images Yahoo Group)
Ingredients:
1 Ripe Coconut
1½ pt Water
4 oz. Raw Cane Sugar
½ tsp Almond Essence (Extract)
Shell the coconut, peel and finely grate the flesh. Mix the
grated coconut with the water and strain the mixture through a
sieve lined with muslin squeezing the muslin to extract all the juice. Discard the coconut.
Add the raw cane sugar to the coconut liquid and stir until the
sugar has dissolved. Flavor with almond essence (extract) and
chill.
Serves 3-4
Barbados Flying Fish
Ingredients
6 boned flying fish
(or any filleted white fish)
Juice of one lime
1 onion, chopped
75 ml green onions, chopped
2 cloves garlic, minced
1/2 hot pepper, chopped
1/2 tsp ground thyme
1/2 tsp ground cloves
1/2 tsp salt
1/2 tsp black pepper
Oil for frying
Bread crumbs or flour
Preparation
Wash fish and place in bowl. Combine lime juice, onion,
green onions, garlic, hot
pepper, thyme, cloves, salt
and black pepper. Marinate
fish in this mixture. Heat oil
in saucepan, coat fish in breadcrumbs or flour and fry
until brown or for 5 to 10
minutes. Serve with cou-cou, vegetables or rice.
From Bimini's famed
Hemingway hangout, The
Compleat Angler, comes this rum-drenched refreshment known as the Goombay Smash.
GOOMBAY SMASH
2 oz. light rum
4 oz. coconut rum
4 oz. pineapple juice
2 oz. orange juice
Touch of grenadine
Mix, pour over ice and then garnish with a cherry or orange slice (umbrella and mermaid optional).
From: Caribbean Travel & Life
Plantain Cakes with Spinach Dip (Snack)
Ingredients for Plantain Cakes
6 large green plantains
Oil for deep frying
Salt & pepper to taste
Ingredients for Spinach Dip
2 bundles/parcels spinach
6 limes
1 bulb garlic
6 red seasoning peppers
1/2 cup olive oil
Salt & pepper to taste
Method for Spinach Dip
De-leaf, chop and blanch
spinach in boiling water. Drain.
Place in food processor and make paste. Remove and place in serving dish. To make garlic dressing, squeeze limes. De-seed peppers
and chop finely. Peel garlic bulb
and pound or grind to a paste.
Place limes, pepper and garlic
paste in containers with lid.
e.g. jam jar or bottle. Add salt and pepper and olive oil. Shake well
until combined. Pour unto spinach
paste and mix well. Refrigerate
until ready to serve.
Method for Plantain Cakes
Peel plantains and slice into 1
inch discs. Marinade in salt and
pepper brine for 1/2 an hour.
Remove from brine and dry on
paper towels. Deep fry in hot oil
and pound sharply with a quart
bottle filled with water to create
flat discs. Return to hot oil and fry
until golden brown. Serve piping
hot with spinach dip
accompaniment.
From: Ti Kai Restaurant
How To Use Ginger In Food Preparation
Ingredients
1 lb meat
2 ozs young ginger
1 tbsp - salt to taste
Method
Cut meat into thin slices then cut the slices into slivers (about the size of
your little finger). Wash and cut the ginger into the size of match sticks.
Add 1 Tbsp salad oil to a heated frying pan then add ginger and meat, stir them until the colour of meat changes, then add salt to taste. Serve with bread, rice etc.
Caribbean Martini Recipe
1 1/2 oz Stoli Vanil Vodka
3/4 oz Malibu Coconut Rum
1 splash Pineapple Juice
Shake ingredients over ice. Pour into glass.
Serve in: Cocktail Glass
2 oz. passion fruit syrup
1 oz. colada mix (pineapple juice, coconut milk,
coconut cream)
2 oz. dark rum
Add ice and blend well.
Now you can serve some of the best
Caribbean Cocktails
REEF ROCKET
1 ½ oz. white rum
1 ½ oz. lemon rum
½ oz. grenadine
½ oz. lime juice
Strawberry
Blend with ice until thick, then garnish with a slice of lime and
a cherry.
Try a refreshing Reef Rocket !
Turtle Colada
Pumpkin Curry
Ingredients
1 lb. meat (lamb, beef or chicken)
2 tbs oil
1 med onion chopped
3 cloves garlic chopped
1 scotch bonnet pepper chopped
(2 if you can stand it)
6 ozs. pumpkin peeled and diced
4 bite size pieces of pumpkin 
(optional)
(optional)2 tbs. curry powder
1 tsp ground coriander
3 tomatoes chopped
1 tbs tomato puree
1 tsp pimento or allspice ground
in mortar
1 tsp ground black pepper
1/2 cup meat stock
2 sprigs thyme, fresh coriander (optional)
From: Carbana 2000
Pumpkin Curry (cont'd)
Instructions
In a bowl season meat with
curry powder, salt, pimento, coriander, and black pepper
leave for 2 hours to marinade.
Put the oil In a Dutch pot and
brown the meat for 10 minutes.
Add onions, garlic, tomatoes
fry for 5 mins. Add pumpkin,
stock and other ingredients,
stir well. Note: bite size
pieces of peeled pumpkin
can also be added.
Cover and simmer on low heat
until meat is tender, and the
diced pumpkin dissolves to thicken the sauce.Adjust with water if necessary. Balance the salt to taste.Serve with rice.
One Great Cuban Cookbook!,
October 5, 2004
Reviewer: cocinero (Florida)
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Coconut Shortbread
4 oz flour
2 oz corn starch
4 oz salted butter
2 oz icing sugar
3 tablespoons freshly ground coconut
1 teaspoon vanilla essence
Sift together the flour and corn starch
(also called corn flour, but definitely
not to be confused with corn meal). Cream the butter and icing sugar and add essence before mixing in the
flour and corn starch.
Now, about the coconut. A de-husked
coconut, referred to as a “dry” coconut, is not hard to find in Trinidad. I can make no claim for any other territory, Caribbean or otherwise. If you’re
using a dry coconut, break the shell, remove the hard flesh, peel off the brown skin, and grind, grate, or mince enough to give you three heaped tablespoons. The coconut should be as finely
ground as your choice of appliance
will allow. “Fresh” frozen coconut will work too, but not the desiccated stuff used to make coconut cream.
Mix the coconut in with the rest of the ingredients. On a sheet of wax paper (lightly buttered and dusted with icing sugar) roll out an 8-inch circle, a little
more than an inch thick. Anything less feels stingy, more is starting to
become a brownie. Use a fork to
make tiny holes all over the circle.
Bake at 350º for about 30 minutes.
Recipe from : Anu Lakhan
Rendezous Paradise
1 oz Mokatika
2 oz Heavy cream
1 oz Coconut Cream
1/2 oz Ripe banana
Method:
Mix all ingredients into a blender with ice. Serve in
a 10 oz highball glass. Garnish with a slice of
pinapple and straw.
Passion Time
1/2 oz Lime Juice
1/2 oz Lime Cordial
2 oz Passion Fruit Juice
2-3 Dashes Angostura Bitters
Method:
Combine all ingredients in a cocktail shaker. Add ice and shake well. Serve in 10 oz highball glass. Garnish
with an orange slice and straw.
Paradise and Passion Caribbean Drink Recipes -
Terrace Bar Specialties
The Rendezvous Hotel
on the beautiful island of
St. Lucia
Pepperpot
What could be more Guyanese than this traditional Amerindian dish? The secret is the cassareep — made by squeezing the liquid from fresh grated cassava then boiling it down — which has a preservative effect on the meat. Once
the pepperpot is reheated each day, the tradition goes, it will last almost forever, supplemented by fresh meat whenever the pot approaches empty.
2 pig trotters or 1 cow heel
2 lb stewing steak or brisket
8 oz pickled meat
2 lb oxt