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 Cooking, Caribbean
Cookbooks, Island 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 Ackeeare foods from West Africa to the Caribbean islands.
The Papaya, Avocado, and Cocoawere 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.
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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and Salads to Vegetables, Fish, Meat, Sweets, Cakes, Desserts. History and serving method of many dishes provided
with full color
photographs.
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
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.
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)
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.
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October 5, 2004
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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
(optional)
