Caribbean Food Recipes

Find great Caribbean Recipes @ 123easyaspie.com.

Q: Caribbean recipes?
does anyone know of any good caribbean recipes or sites where they have good recipes??

thanks

A: TRISHAS RICE AND PEA IN A POT

BO SELECTA

LOL

JUST ME BEING SILLY

Q: Caribbean Recipes?
Some friends of mine are planning to take a trip to the Caribbean as a sort of send off celebration I am planning an Island themed party. Does anyone have any great Caribbean Recipes they would care to share with me. Or do you know of a web-site I can check out to get some great recipes? Any help will be greatly appreciated. The party is in three weeks so I need help soon.

A: I found several great recipes on the internet for you. Here they are.

ARUBA CHICKEN:

2 tbl. Olive Oil
1 med Onion (Sliced)
1 Fryer Chicken (3lbs cut into serving pieces
1 Smoked Pork Butt (1lb cubed)
1 can Tomato Paste (8oz.)
1/4 cup Coconut (shredded)
1/2 tsp Salt
Crushed Red Pepper to Taste
4 whole Cloves
1 Bay Leaf
1/2 ts Thyme
2 lbs Sweet Potatoes, Pared, (Cut into 1/2″ Slices)
2 Bananas (Sliced 3/4″ thick)
1/4 cup Green Onions (sliced)

Heat oil in heavy Dutch oven and saute onion about 5
minutes until golden, stirring frequently. Remove from
pan Add Chicken, half at a time, and brown on all sides
(adding more oil if needed). Return onion to pan and
add Pork. Stir in Water, Tomato Sauce, Coconut and
Salt.
Tie Pepper, Cloves, Bay Leaf and Thyme into a small
Cheesecloth Square (poultice) and add to stew. Bring
to a boil lower heat and simmer for 15 minutes, stirring
occasionally. Add Sweet Potatoes and simmer covered
for 35 to 40 minutes longer, or until Sweet Potatoes are
tender. Taste for seasonings and correct if necessary.
Add Bananas and cook an additional 5 minutes.
Discard cheesecloth poultice. Arrange on a serving
Platter and granish with Green Onions and more
Coconut if desired.

SHRIMP, TUNA & MACARONI SALAD:

1 1/2 cups Uncooked Macaroni
1 tablespoon Lemon Juice
1-4oz can Small Shrimp (drained)
1-7oz can Tuna (drained)
3 lrg. Hard-boiled Eggs (chopped)
3/4 cup Celery (diced)
2 med. Kosher Dill Pickles (chopped)
1/4 cup Green or Red Bell Pepper (diced)
2 med. Carrots (grated)
1 sm Onion (minced)
3/4 cup Mayonnaise
1 tablespoon Sour Cream
1/2 teaspoon Coleman’s English Dry Mustard

At least 4 hours before serving cook Macaroni according to directions. Drain, place in large boil and sprinkle with Lemon Juice. Add Shrimp, Tuna, Eggs, Celery, Pickles, Bell Pepper, Carrots and Onion. Stir Mayonnaise, Sour Cream and Mustard in a small bowl and pour over salad. Mix thoroughly. Chill. Third Egg may be sliced and used for garnish if desired.

BAKED BANANAS:

4 Ripe Bananas
2 tbs. Cinnamon Powder
3 tbs. Vanilla Extract
1 cup Sugar
4 cups Water

Peal the Bananas and boil them with Cinnamon, Vanilla Extract, Sugar and Water for about 20 minutes.
Bake the Bananas in the oven at 275 degrees for 10 minutes.
Serve with favorite ice cream.

Hope these help.
You can find these and some other great recipes at the web-site listed below. Good luck with your party.

Q: Does anyone have any good Caribbean recipes?
I just love Caribbean food and would like to cook some meals at home. Do you have any good Caribbean recipes for either chicken or fish?

A: Here ya go

Caribbean Shrimp Packets

Source: The Reynolds Kitchens

1 (15 1/4 ounce) can pineapple chunks in juice, drained
1 1/2 pounds medium raw shrimp, peeled and deveined
1 medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 tablespoon seafood seasoning
1/2 cup butter or margarine, cut up
1/4 cup packed brown sugar
1 1/2 tablespoon lemon juice
Hot cooked rice
4 sheets heavy duty aluminum foil

Preheat grill to medium-high or oven to 450 degrees F.

Center one-fourth of pineapple chunks on each sheet of aluminum foil. Arrange shrimp in an even layer over pineapple. Combine peppers, ginger and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle with lemon juice. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Grill 8 to 10 minutes in covered grill or bake 12 to 14 minutes on a cookie sheet in oven.

Serve over rice.

Makes 4 serving

Q: What are some good Caribbean appetizer recipes?
My sister is having Caribbean as her theme for her graduation open house and I’m in charge of appetizers. Any suggestions besides fruit? Our family likes to try new different ideas.

A: Caribbean Fruity Salsa
INGREDIENTS
1 cup diced fresh mango
1/2 cup diced fresh pineapple
1/2 cup diced papaya
1 fresh jalapeno pepper, seeded and minced
1/2 medium red onion, finely diced
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon salt, or to taste
1 tablespoon chopped fresh mint
DIRECTIONS
Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.

Spicy Shrimp Skewers
INGREDIENTS
1/3 cup lime juice
1/3 cup honey
1 teaspoon soy sauce
1 teaspoon vegetable oil
2 tablespoons Jamaican jerk seasoning
3 dashes hot pepper sauce
salt and pepper to taste
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water for 1 hour
DIRECTIONS
Stir together the lime juice, honey, soy sauce, and oil in a large bowl. Season with jerk seasoning, hot pepper sauce, salt, and pepper. Add the shrimp and toss well to coat. Cover, and refrigerate for one hour to marinate. Place wooden skewers to soak in warm water.
Preheat an outdoor grill for medium-high heat.
Remove skewers from the water, pat dry, and spray with nonstick cooking spray. Skewer the shrimp. Grill the shrimp on the grill on both sides until pink and opaque, about 5 minutes per side.

Q: Any good websites for caribbean recipes?

A: here are some

http://www.here.vi/Recipes/recipes.html

http://www.prosperityparadigm.com/food/caribbean_recipes.htm

NA

Q: Does anyone know of a good Caribbean/West Indian cookbook which features traditional recipes?
I’m looking for a cookbok that has recipes like gauva cheese, nankatai, tamarind balls, ras gulla, ras malai, peera, goja, cheese rolls, cheese pie, currant roll, salara, beef patty, etc. Too many so-called caribbean/west indian cookbooks feature tourist type food and not REAL caribbean food. Please help me find a good cookbook. By the way, I have family in Grenada and Trinidad( so I don’t mind buying a Trini book if it has what I’m looking for. Thanks.

A: I LOVE Nirmala’s Kitchen!

http://www.nirmalaskitchen.com/

Q: Does any one have a recipe for Caribbean jerk seasoning or other Caribbean recipes?

A: Get out the printer! Here are some of our favourites, but they are scratch recipes only. “Don’ be givin’ me no spices dat not be jump’d up, mon!”

Jerk Chicken
Jamaican Jerk Chicken

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Fresh Ground nutmeg
3/4 teaspoon Fresh Ground cinnamon
4 tablespoons Fresh Garlic, chopped
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions — finely chopped
1 cup Onion — finely chopped
4 to 6 chicken breasts

Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as “Habaneros” are the hottest of the capsicum peppers, they’re truly incendiary. Substitute Serranos of Thai Bird Chiles if you can’t find them.

Goat Curry

3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons coarse salt
1 teaspoon fresh cracked black pepper
1 teaspoon fresh thyme leaves
1 finely chopped Scotch bonnet pepper
2 tablespoons canola or vegetable oil
1 teaspoon sugar
5 green onions, chopped (about 1 cup)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground tumeric
2 potatoes, peeled and cut into ½-inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.

Gold Coast Grouper with Mojo Marinara

2 teaspoons vegetable oil
1/2 cup chopped green onions
1/4 cup chopped fresh pineapple
1/4 cup chopped peeled mango
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 teaspoons minced seeded jalapeno pepper
2 teaspoons minced fresh thyme, divided
1/2 cup tomato puree
2 tablespoons fresh lime juice
1/2 teaspoon salt, divided
1/2 teaspoon black pepper
4 grouper fillets, 6 ounces each
olive oil

Preheat oven to 400 degrees . Heat oil in a medium saucepan over medium heat until hot. Add green onions, pineapple, mango, bell peppers, jalapeno, and 1 teaspoon thyme. Saute 2 minutes. Add tomato puree, lime juice, 1/4 teaspoon salt, and black pepper and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and keep warm. Rub fish with 1 teaspoon thyme and 1/4 teaspoon salt. Place fish on a broiler pan coated with cooking spray. Spoon mango mixture evenly over fish. Bake at 400 degrees Fahrenheit for 20 minutes or until fish flakes easily when tested with a fork.

Spicy Plantain and Chicken Satay

Marinade

6 tablespoons (89 mL) ginger wine
1 tablespoon (15 mL) light soy sauce
2 tablespoons smooth unsweetened peanut butter
1 tablespoon mild red paprika
Pinch of celery salt

Chicken
4 boneless chicken breast fillets,
cleaned, fat cut off, and cubed
3 semi-ripe, firm plantains
1 lime, halved
Salt and pepper for seasoning
8 small fresh red chiles (chillies)

Place all the marinade ingredients in a small saucepan and gently warm over a low heat, stirring, until the peanut butter has melted and blended in with the other ingredients. Pour the marinade into a bowl and add the cubed chicken. Stir well so each piece of chicken is well coated with marinade. Allow to stand for about 1 hour.
Peel the plantains, rubbing a little oil onto your hands before starting so that the dark, sticky residue from the plantains’ skin does not stain your hands. Rub the lime halves over the peeled plantains so they do not discolor. Trim off the ends and cut each plantain on the diagonal into six thick chunks. Squeeze the remaining lime juice over the plantain pieces, sprinkle with a little salt and pepper, and toss.

Remove the chicken from the marinade, reserving the marinade liquid. Thread alternate pieces of marinated chicken and plantain onto each of 8 wood or metal skewers, and top each skewer with a chile. Brush with the marinade and grill (barbecue) until cooked, about 10 minutes. Take care to keep turning the satays regularly so they are browned and cooked evenly. Serve hot with alfalfa or green shoots and a tomato salsa .

Jamaican Red Beans on rice

1 1/2 cups dried kidney beans (light or dark)
2 teaspoons salt
1 garlic clove, crushed
1/2 cup unsweetened coconut milk
2 scallions, chopped
2 tablespoons vegetable oil
2 sprigs fresh thyme
1 1/2 teaspoons ground allspice
1 whole jalapeno pepper
1 bell pepper, chopped
2 medium yams, peeled and diced
4 cups cooked long-grain rice
salt and black pepper

In a large pot, heat about 8-10 cups of water to boiling (enough water to cover beans by about 1 inch). Add dry beans and boil 2 to 3 minutes. Remove pot from heat, cover and let stand overnight.

Drain the beans thoroughly and rinse.
Add enough fresh water to just cover beans, add garlic and salt, stir. Simmer about 30 minutes until they begin to get tender (not cooked through). Drain. Save 3 cups liquid, discard remaining liquid and garlic clove.

In the pot sautee yams, allspice, scallions and peppers in oil until the scallions begin to soften. (2-3 minutes)
Return the beans and add the reserved liquid to the pot with the coconut milk and simmer about another 10-20 minutes stirring occasionally until the beans are soft and yams are cooked thoroughly. Serve over cooked rice in individual bowls.

Caribbean Seafood Salad

3 cups cooked penne pasta, al dente
12 ounces cooked fresh shrimp, peeled and deveined
8 ounces cooked crab or lobster meat, flaked
1 red bell pepper, julienned
1 mango-peeled, seeded, and cubed
2 Tablespoon chopped fresh cilantro
1 jalapeno pepper, minced
1 teaspoon lime zest
3 Tablespoon fresh lime juice
2 Tablespoon olive oil
1 Tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon salt

Place pasta, shrimp, crabmeat, red pepper, mango, cilantro, and jalapeno pepper in a large Ziploc® Container and set aside.
In a small bowl, whisk together lime zest, lime juice, olive oil, honey, cumin, ginger, and salt. Pour over pasta and toss to coat.
Refrigerate for at least one hour before serving.

Roasted Vegetable Salad

1 large red onion (peeled and cut into wedges)
3 large carrots (peeled and sliced thin)
1/2 pound cauliflower (trimmed into florets)
1/2 pound broccoli (trimmed into florets)
1/2 pound string beans (stemmed)
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons lemon juice
1 teaspoon dried thyme
1/2 teaspoon hot mustard

Preheat oven to 350 degrees F.
Place all the cut vegetables in a large bowl and toss with 2 Tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper.
Place the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes or until tender and browned.
In a bowl place the remaining 2 Tablespoons of olive oil, plus the lemon juice, dried thyme, and mustard, and whisk together.
Toss the cooked vegetables in the dressing and serve hot.

Good Luck!

Q: Any Authentic Caribbean Recipes?
I absolutely love Caribbean cuisine. However the restaurant I used to go to closed down so I was wondering if anyone had any authentic recipes they would mind sharing?

A: Get yourself a copy of Levi Root’s fantastic Caribbean Cookbook – it’s on offer at several bookshops ( or at Amazon ), it’s totally mint. ( you may remember Levi on Dragon’s Den – he’s never looked back since , lol )

Q: Looking for some Caribbean recipes?
I am having a party at home and want the theme to be Caribbean. Some Caribbean foods that I have had that I really enjoy are Pernil, Puerto Rican chicken in a broth sauce, jamaican chicken curry, and mastitas de puerco. If you have an awesome recipe for any of these dishes or any other Caribbean dish that you would recommend, please share. Thank you!

A: Cuban Ropa Vieja — This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.

INGREDIENTS
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

DIRECTIONS
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Caribbean Holiday Shrimp –

INGREDIENTS
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2 limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon white sugar
1/2 teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on
1/2 cup chopped fresh cilantro

DIRECTIONS
In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Puerto Rican Meat Patties — These little parcels are made with seasoned ground meat sealed in egg roll wrappers; they are then deep fried. Serve with salsa and guacamole if desired, but plain they are a dream. This recipe was handed down from my grandfather to my mom, from her to me, and now I’m passing it on to you.

INGREDIENTS
3 tablespoons olive oil
1 pound ground beef
1 1/2 cups chopped fresh cilantro
1 onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 (8 ounce) can tomato sauce
1 (16 ounce) package egg roll wrappers
2 quarts vegetable oil for frying

DIRECTIONS
In a large, heavy saute pan, heat olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft.

Add meat; cook and stir until browned. Drain off excess fat. Stir in tomato sauce and cilantro. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled.

Wrap 2 to 3 tablespoons of meat in an egg roll wrapper to form a triangle. Repeat with remaining ingredients.

Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain.

Q: wots the best book for caribbean recipes & where can i find it?

A: You can try this site.

http://www.allbookstores.com/Cooking/Regional_and_Ethnic/Caribbean_and_West_Indian.html

If not just go into http://www.allbookstores.com and do a search

I can always send you a copy of my cookbook, I’m just in the last stages of completion, I have all authentic recipes that was handed down to me by my great grandmother and some I developed on my own. I hope when it’s finally published it become a big seller..

Good Luck!

Q: Please share your recipes with KC Masterpiece Caribbean Jerk marinade and chicken?
I really like jerk chicken and i know everything is better from scratch but I want to check out this marinade. On their website there’s only one recipe.
So if you tried it, how did you like it? Please share your ideas and recipes.
Thank you!

A: Jamaican Jerk Marinade

1 med Onion, finely chopped
1/2 C (250ml) Scallion finely chopped
(about 1 bunch)
2 tsp Fresh Thyme leaves
1 tsp Salt (Kosher or sea salt is preferable)
2 tsp Sugar
1 tsp Jamaican Pimento (Allspice) ground
1/2 tsp Nutmeg ground
1/2 tsp Cinnamon ground
1 Hot Pepper, finely ground*
1 tsp Black Pepper ground
3 T Soy Sauce
1 T Oil
1 T Cider or White Vinegar
Dash Hot Sauce (optional)

Tip: If you want less heat, scrape the seeds and membranes from the peppers before blending them.
Chili Warning: Handling these peppers with your bare hands can have uncomfortable results! Wearing rubber gloves should provide you the protection you need, and please remember not to touch your eyes, nose, mouth (or other “sensitive” tissues).

Authentic Jerk Chicken should be cooked over combination of coals and pimento wood. If you do not have pimento wood, try apple, allspice, or hickory. But just coals or gas cooking will work fine too.

Jerk Chicken is great served with baked sweet potatoes, and we also suggest serving this with ice-cold Jamaican beer.

Q: Anybody know any good Caribbean recipes?
Bahamanian influence preferred but not essential

A: I use this great site that my friend from Barbados gave me. http://www.swagga.com/recipe.htm Hope this helps Cheers,

CHICKEN RATATOUILLE

INGREDIENTS
1 egg plant, sliced
salt and black pepper
8 pieces chicken (seasoned) pepper and simmer for 15 min.
1 onion, sliced
1 large christophene, sliced
4 tomatoes (peeled and chopped)
2 tbsp. tomato paste servings.
1 1/4 c. chicken broth
111/2, tsp. cumin seeds (geera)
1/2 tsp. sugar
garlic, 2 cloves,minced mushrooms (optional)
METHOD
1 .Place the egg-plant in a colander
2. Sprinkle liberally with salt and let stand 1 hour.
3. Place the chicken parts in a 2-quart casserole dish and bake uncovered at 375F. for 30 minutes.
4. Rinse and drain egg-plant and place in a Iarge saucepan with onion, garlic, christophene, tomato paste, tomatoes, broth, geera
and sugar.
5. Season with salt, and black pepper.
6. Bring to the boil, reduce heat, cover and simmer for 10 minutes. -
7. Pour the sauce over the chicken and re to the oven for 40 – 50 minutes.
8. Serve garnished with chopped parsley.
Makes 4 servings.

Q: Do you have any recipes for appetizers from the caribbean?
i am looking to throw a caribbean soiree chez moi but i want to find some nice appetizers to go along with the main course. do you have any suggestions. i was thinking about something with fish (but not fish cakes/fish fritters – i am going to do those as well). Can you give me some ideas for things to do? thank you kindly.

A: Coconut Shrimp:

http://www.recipezaar.com/21618

Jamaican Beef Patties:

http://www.britannia.org/recipes/showrecipe.php?RecipeID=00000155

Grilled Crab Cakes:

http://allrecipes.com/Recipe/Caribbean-Grilled-Crab-Cakes/Detail.aspx

Great websites:

http://www.bahamabreeze.com/recipes/

http://www.swagga.com/appetizer.htm

http://www.diynetwork.com/diy/lc_appetizers/article/0,2041,DIY_13996_2276725,00.html

http://www.puntacana-information-guide.com/caribbean-appetizer-recipes.html

Q: jerk chicken and rice and peas ie Caribbean recipes please..?

A: If you dont know what you are doing, buy the “Jerk” sauce they sell at Tesco or Sainbury. Marinate the Chicken pieces overnight if possible, if not, for at least a couple of hours. Add sliced onion (rings) and sliced tomatoe and leave to chill. I then before I brown the chicken add a little boiling water to the chicken, this removes a little of the seasoning which can then be used for the gravy. Now fry chicken pieces until brown, drain fat off, add the seasoning with little water and tomatoes and onions and cover and cook for about 40 minutes. The day before if you are doing this properly…….soak the gunga peas, if you are going to use Kidney beans, soak them the night before also, (retain juice). If you are using tin, drain and wash. when rice is about 10 minutes from cooking add beans or peas, if you are using soaked beans use the juice from the beans to cook the rice, this will give it a lovely taste and colouring. I would add with it some “food”…….chopped cabbage and carrots, lightly blanched served on the side. I got a good Chicken foot soup recipee and an oxtail rice and peas recipee, if you email me, will send them on to you. Enjoy.

Q: Does anyone have a jamaican or caribbean recipe to share.?
Any caribbean dishes recipes or even african dishes. I am interested in something new.

A: Caribbean Yam Bake

3 cups cooked, mashed yams (2 lbs)
2 eggs
1/2 cup brown sugar, packed
1/4 cup margarine, melted
2 T dark rum (optional)
1/2 tsp. ground nutmeg
Zest and juice from 1 lime
2 bananas, peeled, diced

Directions:

In large bowl, combine yams with eggs, brown sugar,
margarine, rum, nutmeg, lime juice and zest until
thoroughly mixed.
Fold in diced bananas.
Turn into shallow, greased 5-cup baking dish.
Bake in a 375-degree oven for 40 minutes.
Makes 6 servings.

Jamaican Jerk Chicken
1 whole chicken, halved
1 lime, halved
Pinch salt
4 to 5 tablespoons of Jerk Rub seasoning, recipe
follows
8 to 12 pimento (allspice) leaves, for flavor,
optional

Rub the chicken with lime and salt. Rub jerk seasoning
over chicken halves. Marinate in the refrigerator
overnight for the best results.

Preheat a barbecue grill to medium high.

If using, spread the pimento leaves on the grill.
Barbecue should be on medium-low heat. Grill the
chicken for about 45 minutes, turning often to
optimize cooking and browning.

Alternatively, you may use your home oven, heated to
375 degrees F., but do not use pimento leaves.

Let chicken sit for 10 minutes before cutting into
quarters.

Jamaican Jerk Rum Rub:
1 red onion, chopped
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 teaspoons white pepper
1/4 cup chopped green onion tops
2 teaspoons salt
1/4 teaspoon ground nutmeg
5 small jalapenos
2 tablespoons cooking oil (olive or vegetable)
Splash flavorful rum

Put all ingredients into food processor. Mix on high
for 15 pulses.

Yield: 1/2 to 2/3 cup

Caribbean Coconut Chicken

Servings: 4

Ingredients:
4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large skillet, fry chicken breast in vegetable oil until the chicken
just begins to brown.

3. Stir onions, green bell peppers and red bell peppers into the skillet with
the chicken.

Saute until the onions are translucent.

When the vegetables are translucent, stir in the garlic and coconut milk.

Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.

Season with salt, pepper, and red pepper flakes.

4. Transfer the mixture to a 9×13 inch baking dish and bake in a 425 degrees F
(220 degrees C) oven for 45 minutes, or until the vegetables cook down and the
chicken is tender.

Spicy Sancocho

Sancocho, a hearty Caribbean stew, offers a taste of
island “comfort food.” Serve this meatless version
with Jamaican Cook-Up Rice (see recipe archives) or
any other rice dish. Look for plantains in large
supermarkets or Latin or Hispanic food shops.

1 Tbs. canola oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
8 oz. white mushrooms, sliced
1 or 2 jalapeño peppers, seeded and minced
2 cups vegetable stock, canned broth or water
14-oz. can stewed tomatoes
2 large carrots, peeled and diced
1 large green plantain, peeled and coarsely chopped
1 large boiling potato, peeled and diced
2 Tbs. minced fresh parsley
1 Tbs. chopped fresh oregano or 1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
In large pot, heat oil over medium heat. Add onion,
bell pepper, mushrooms and jalapeños and cook,
stirring often, until vegetables begin to soften,
about 7 minutes.

Stir in vegetable stock, stewed tomatoes, carrots,
plantain, potato and seasonings and bring to a simmer.
Cook over medium-low heat, stirring occasionally,
until potato and carrots are tender, about 25 minutes.
Serve hot.

South African Sambal

2 cups grated carrots
2 cups grated apples
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sugar
1/4 rice wine vinegar
1 1/2 teaspoon chopped fresh red chilies
Freshly ground black pepper, to taste
1/4 cup chopped cilantro

Toss carrots and apples with lemon juice and 1 teaspoon salt, let sit 1/2 hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow to sit refrigerated for several hours before
serving.

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