Course: Drink,
Cuisine: Caribbean,
Ingredients.
2 lbs watermelon seeded,
2 cups water,
juice from 1 lime,
8 tablespoon sugar,
Instructions.
Cut up and remove the seeds from the watermelon.
Place in the blender. Add sugar, water and lime juice.
Blend until smooth.
Serve chilled or with ice.
Prep time 45 mins,
Cook time 25 mins,
Total time 1 hour 10 mins,
Recipe type: Desserts,
Cuisine: Caribbean,
Serves: approx 4 quarts,
Ingredients.
2 coconut,
2 tins evaporated milk (410g),
4 tins condensed milk (390g ),
1 pk. custard powder (200g),
4 cups water, divided,
½ cup cornstarch,
4 tbsp. sugar,
1 tbsp. mixed essence,
2 pks. salt (500g),
Ice,
Instructions.
1. Add the custard to 2 cups water and stir over low heat. Continue stirring until the custard thickens.
2. Make the coconut milk.
Note: Here we’re using the blender method. It would take 2 cups of water to blend the coconut. Squeeze the coconut through a strainer to collect the coconut milk. 1. In a large bowl mix the coconut milk, evaporated milk, condensed milk, cornstarch, sugar and mixed essence.
2. Note: Although true, cornstarch gives the ice cream a smoother texture and keeps the ice cream unbelievably soft even it has been frozen for a few hours.
3. Strain the mixture while pouring it into the can. Set the dasher inside. Fill ¾ of the can with the mixture. Place the can inside the pail and assemble the crank. Add ice and salt and turn the crank until it gets stiff to turn. Churning the coconut ice cream will take some time.
4. The ice cream would take about half an hour to make. To further ripen the ice cream just place it in the freezer until it is ready to be served.
Prep Time, 10 mins,
Cook Time, 30 mins,
Total Time, 40 mins,
Course: Rice Dishes,
Cuisine: Caribbean,
Servings: 4,
Ingredients.
1 tin corned beef,
1 onion chopped,
2 cloves garlic chopped,
½ medium cabbage shredded,
3 tbsp oil, * 2 pinch salt,
2 tbsp green seasoning,
Instructions.
Heat the oil over a medium flame and saute the garlic and onions. When the onions are tender, add the shredded cabbage and allow to cook for about one minute. Cover and allow to steam for about 2 minutes.
Then add the corned beef, green seasoning and salt, and mix into the cabbage evenly. Cover for another minute and a half.
Serve over rice or with bake.
Prep Time, 1 hr 10 mins,
Cook Time, 20 mins,
Total Time, 1 hr 30 mins,
Course: Seafood,
Cuisine: Caribbean, creole,
Servings: 4,
Ingredients.
1 lb fish I used Carite but King fish can be used also,
1 tbsp green seasoning,
2 cloves garlic chopped,
1 lemon,
1 small onion chopped,
2 large tomatoes diced,
1 sprig celery chopped,
1 pimento pepper chopped,
1 leaf big leaf thyme chopped,
1 dash paprika,
1 dash parsley,
Salt to taste,
2 tbsp tomato paste,
3 tbsp oil,
1 tbsp golden ray margarine,
1 ½ cup water divided,
Instructions.
Wash the fish with the lemon and drain. Season with green seasoning, garlic, onion, tomatoes, pimento peppers, big leaf thyme, salt, paprika and parsley. Allow to marinate for at least 1 hour.
Heat the oil over a medium flame. While the oil is heating, scrape the seasoning from the fish and set aside. Add the seasoning and saute for about 2 minutes.
Add the fish and let it steam for 1 minute. Add half cup of water and cover the pot. Allow to cook until tender ( about 10 minutes).
Note: Try not to turn the fish too much while cooking to avoid breaking it up. Add the golden ray margarine.
The fish is cooked but now we have to make the sauce. Add the tomato paste and 1 cup of water. Allow to simmer for about two minutes. Adjust salt if necessary.
Prep Time, 15 mins,
Cook Time, 21 mins,
Total Time, 36 mins,
Course: Desserts,
Cuisine: International,
Servings: 6,
Ingredients.
1 banana,
1 orange,
1 apple,
1 mango,
1 piece of ripe pawpaw papaya,
1 tin pineapple in light syrup,
¼ lb. grapes,
Instructions.
Peel the orange and remove the seeds. Wash the grapes. Place in a deep glass bowl or your favourite fruit salad bowl.
Separate the pineapple slices from the light syrup.
Set aside the light syrup. Cut the pineapple slices in half or to your liking.
Wash and cut the apple in thin slices. Peel and dice the pawpaw into 2 inch pieces.
Peel and dice the banana. Add to the fruit bowl.
Pour the light syrup from the pineapple over all the ingredients, and toss slightly.
Note: If you use fresh pineapple, you will have to make your own light syrup. This is easy, just boil together ¾ cups of white sugar and 2 cups of water until a the thin syrup is formed. Cool the syrup before using.
Chill before serving.
Prep time 5 mins,
Cook time 10 mins,
Total time 15 mins,
Serves: 5,
Ingredients.
2 medium potatoes,
* 5 eggs,
* 1 small onion,
* 2 cloves garlic,
* 3 sprigs chive,
* 3 leaves chadon beni,
* 1 sprig fine leaf thyme,
* 2 leaves big leaf thyme,
* ½ teaspoon salt,
* 2 tbsp. water,
* 1 pinch black pepper,
Instructions.
1. Chop the onion, garlic, big leaf thyme, chadon beni and 2 blades chive. Set aside. Chop the other blade of chive separately.
2. Peel and slice the potatoes thinly. Wash with water three times.
3. Add the water, black pepper, salt and fine leaf thyme to the eggs and beat thoroughly.
4. Heat the oil over medium heat and add the potatoes. Stir occasionally. Cook until golden brown.
5. Add the chopped seasonings (onions thyme etc.) and let cook for 1 minute.
6. Add the beaten eggs and lower the heat. Let cook until the eggs set. Cut into wedges and serve.
Note: At this point my imagination is going wild… Just think of what else you could add perhaps some bacon or top it with cheese or if you’re thinking local, how about some chutney to spice up things. The possibilities are endless.
Prep time 15 mins,
Cook time 15 mins,
Total time 30 mins
Recipe type: Meats,
Cuisine: Chinese,
Serves: 5,
Ingredients.
184 g loo mein egg noodles (I used the Sincere Brand. Basically about half pack. ), Approximately 1 lb seasoned chicken, diced (may use boneless),
1 cup mushrooms, sliced,
½ small cabbage, sliced thinly,
1 large carrot, sliced,
1 large sweet pepper, sliced,
1 sprig chive (cut 2″),
½ large onion or 1 small onion,
Ginger and garlic, minced,
4 tsp. water,
2 tsp. salt (optional),
½ tsp. sugar,
2 tsp. black soy sauce,
Pinch pepper powder,
1 tsp. tapioca or corn starch (for solution),
3 tbsp. cooking oil (safflower),
A few drops of sesame oil,
Instructions.
1. Boil and drain the noodles. Wash with some cold running water. Set aside.
2. Cut up the mushrooms, cabbage, chicken, carrot, sweet peppers, onion and mince the garlic and ginger.
3. Note: During this preparation also mix 2 tsp. water with the salt, sugar, black soy sauce and pepper powder. Also mix 2 tsp of water with the cornstarch separately. Set aside.
4. Heat the oil in the wok. Add the chicken and stir until the chicken is cooked. Add the mushrooms, ginger and garlic. Stir fry for one minute over high heat. Then add the onion carrots, sweet pepper, and cabbage. Pour in the seasonings, i.e. Soy sauce mixture and starch solution and stir evenly for about two minutes until the veggies are cooked .
5. Turn off heat, add the egg noodles and a few drops of sesame oil and toss. Garnish with chive. Serve hot.
6. Nutrition Information
Calories: 447.9 kcal
Fat: 18 g
Carbohydrates: 38.7 g
Sugar: 4.5 g
Fiber: 3.9 g
Protein: 32 g
Cholesterol: 114 mg.
Prep time 70 mins,
Cook time 30 mins,
Total time 1 hour 40 mins,
Serves: 5,
Ingredients.
1 lb goat meat, cubed,
1 lime,
1 onion, chopped,
2 tablespoons green seasoning,
4 tsp masala (divided),
2 tbsp curry (divided),
½ tsp saffron (tumeric),
4 cloves garlic (divided),
7 leaves culantro, chopped,
4 sprigs chive, chopped,
1 tbsp soy sauce (optional),
1 tbsp coconut powder,
Salt to taste,
Pepper to taste,
Instructions.
1. Wash the meat with the lime and drain. Add salt, green seasoning, 2 teaspoon masala, saffron (tumeric) powder ,1 tbsp curry powder, onion, two cloves of chopped garlic, the culantro (chadon beni ) and chive. Mix well. Leave to marinate for at least one hour.
2. Tip: You can use this time wisely and boil your rice or knead flour for bake or roti, while the meat marinates.
3. Heat the oil and saute the other 2 cloves of chopped garlic. In about ½ cup of water, mix 2 teaspoon of masala and 1 tablespoon of curry powder. Add to the sauteed garlic and allow to cook for about one minute.
4. Add the marinated goat and mix in the curry thoroughly. Then add the soy sauce (optional). Allow to cook for about 5 minutes or when you see the water is drying down. Add the coconut powder and enough water to cover the meat and pressure cook for 15 minutes.
Tip: To avoid burning the meat, here’s what, When you add the water heft the pressure cooker and remember it’s weight. Then as you cook, periodically heft the weight and shake the pressure cooker to test if there is any water remaining.
N.B. Use this method only for meats and not for split peas. That’s a MONSTER all by itself.
For peas try the following method…. Look at the amount of steam and use your sense of smell; if you see wisps of steam and get a slight aroma, check your pressure cooker. After about 15 minutes check the meat for tenderness. By this time it should be about half done. Top up with water and pressure cook for another 15 minutes or until the water has evaporated (Similar to the amount of water you had before you started to pressure cook the goat).
Prep Time, 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course: Breads
Cuisine: Caribbean
Servings: 1 loaf
Ingredients.
1½ cups sifted flour,
½ cups wholewheat flour,
⅔ cups sugar,
1 tsp. salt,
1 tsp. baking powder,
½ tsp. baking soda,
2 eggs beaten,
1 cup raisins seedless,
2 tbsp. evaporated milk,
¾ cups mashed banana,
⅓ cup olive oil,
1 tsp. cinnamon,
1 tsp. vanilla essence,
1 tsp. ginger powder
Instructions.
Beat the eggs. Combine the eggs, milk, vanilla essence and oil.
Mash the bananas with a fork. Add the mash bananas to the egg, oil, and milk mixture.
Sift the dry ingredients together. Pour the liquid mixture into the flour and mix well. Mix in the raisins.
Pour into greased loaf pan. Bake at 350°F for about 1 hour or until it is brown.
Prep time 30 mins
Cook time 10 mins
Total time 40 mins
Recipe type: Seafood
Cuisine: East Indian
Serves: 3
Ingredients.
1½ lbs shrimp, cleaned, seasoned and marinated,
3 cloves garlic, chopped finely,
½ medium onion, chopped,
2 tbsp. oil,
5 leaves chadon beni, chopped finely,
1 tbsp curry powder,
½ tsp geera (cumin) powder,
½ tsp masala powder,
1 tsp saffron (tumeric) powder,
3 potatoes,
Salt to taste,
Pepper to taste,
Note: You can season the shrimp similar to the curry goat.
Instructions.
1. Saute onion and garlic in the oil. Then mix the curry, geera, masala, and saffron (tumeric) in about ¼ cup of water and pour into the pot. When the curry is nearly dried down, add the shrimp and coat evenly with the curry.
2. Allow to cook a bit ( about 1 minute) in its juices then add ½ cup water. Cover the pot and simmer over a medium flame for 5 minutes. After the 5 minutes add the chadon beni, salt and pepper. Continue to simmer for another 5 minutes.
(Note: You can either use a whole hot pepper or pepper sauce).
3. Peel and cut the potatoes in 8, then add to the shrimp. Add enough water to cover the potatoes and simmer for another 15 minutes or until the potatoes are cooked. Adjust salt and pepper if necessary. To test the potato, cut it with a knife or edge of a spoon. The curry shrimp looks ready now.
Serve: over rice; with buss up shut; dhal puri or bake.