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Caribbean Recipes

Traditional Caribbean Cooking
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11 May 2009

Chicken Curry

Written by Chris in Meat/Poultry Recipes No Comments →

chicken curry

Chicken Curry is influenced by the East Indian population in Guyana, Trinidad, and Jamaica with some variations, depending on the cook. Chicken curry is a quick and easy recipe which uses boneless, skinless breasts or thighs, onion, ginger, garlic, curry, cumin, paprika, and hot chili powder.

Chicken Curry Recipe Ingredients:

  • 3 lbs Chicken 1.5kg
  • 2 tbsp Vegetable oil 30ml
  • 1 large onion, chopped 1
  • 3 garlic cloves, minced 3
  • 2 tbsp curry powder 30ml
  • 1 tsp hot chili powder (cayenne) 5 ml
  • 1 tsp paprika 5ml
  • 2 cups water 500ml
  • Salt and pepper to taste
Chicken Curry Recipe Instructions :

garlic, onions and curry powder1. Cut chicken into serving pieces.

2. In hot oil, saute’ onion and garlic until tender, and curry powder, cook gently for 1-2 minutes.

3. Add chicken pieces, salt, pepper, chili powder, and paprika; fry on medium heat for 10-15 minutes.

stew curry chicken breast4. Add 2 cups (500 ml) of water bring to a boil, and then simmer, covered, for about 20 minutes or until chicken is tender.

Serve with hot boiled rice or with dahi puri.

Recipe by: Dr.Betty “k” author of Caribbean Cuisine.

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4 May 2009

Calypso Chicken

Written by Chris in Meat/Poultry Recipes No Comments →

calypso chicken breast

Calypso Chicken is a Caribbean classic, especially in islands like Jamaica and Trinidad where calypso chicken is a very popular chicken dish.

Though many of you might have your own versions of Calypso chicken, the recipe I’m presenting today is the unique way in which Calypso Chicken is done in Dominica (not Dominica Republic), particularly in the rural of the island.

Calypso Chicken Recipe with island peas and rice is an incredibly easy,hot and delicious recipe that everyone should try. I have to warn you, this dish is usually very spicy, if you don’t like a lot spicy seasoning I suggest you cut back on the pepper and ginger.

Calypso Chicken Recipe Ingredients:

  • 3 lbs chicken
  • ¼ lb. cashew nuts
  • 6 slices ginger
  • 3 green onions
  • 4 ozs. mushrooms
  • 2 cloves garlic
  • 2 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons sugar
  • 3 tablespoons red wine
  • 2 tablespoons margarine
  • ¼ teaspoon fresh chopped thyme
  • 1 tablespoon vinegar
  • Oil for frying
Calypso Chicken Recipe Instructions :

Cut up chicken in pieces and wash in cold water with a piece of lemon. Rinse well in cold water and put into a large bowl. Then season with salt, pepper one clove garlic crushed, Vinegar and thyme. Allow to marinate for 3 hours. Then in a large skillet, heat margarine and add sugar; when very hot, brown chicken. Then in another fry pan, heat some oil and fry cashews and set aside. Then in same pan, fry together garlic, mushrooms, onions and ginger.

Add wine and about ¼ cup water and pour into original cooking skillet. Add chicken and cook for about 25 minute until chicken is tender. Thicken with a little flour softened with some warm water. Cook for another 3 minute. Sprinkle with cashew nuts and serve.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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19 Apr 2009

Deviled Eggs

Written by Chris in Appetizer No Comments →

deviled eggs

Deviled eggs or stuffed eggs is a quick recipe that is easy to make and tastes great. This recipe is based on the classic formulation of the deviled eggs recipe with a little Caribbean flavor and twist added to it. The same recipe my grandma used to make some of the most delicious deviled eggs, in fact I have been known to devour a dozen of these in minutes.

I’m particularly fun of this deviled eggs recipe because it’s not spicy at all and as such is a good choice for small family and friends get-togethers where there are children and you’re catering to a wide variety of tastes.

Below is a basic recipe, but there are so many wonderful variations you can make in the Caribbean alone. I encourage you to give one of the many deviled eggs recipe a try, add your own personal spin on it and tell us about it in the comments.

Deviled Eggs Recipe Ingredients:

  • 4-6 eggs
  • 1 tablespoon mayonnaise
  • 1 dash hot pepper sauce
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 tablespoon onion juice
  • 4 stuffed olives, sliced
Deviled Eggs Recipe Instructions :

Put eggs into a sauce pan and cover with cold water. Bring to a boil and cook for ten minutes. Remove from heat and discard hot water and allow cold water from tap to run over egg until cool. Remove shell and cut eggs in half. Remove yolks to a plate. Mash with a fork and then add mayonnaise, pepper sauce, pepper, butter, onion juice, salt. Mixture should be the consistency of a thick paste. Using a tube or spoon, stuff the egg whites with the egg yolk mixture. Chill for a couple of hours. Then serve garnished with olive slices or parsley.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

Video: How To Make Deviled Eggs

As I mentioned earlier, there are many different ways of making deviled eggs - below is a short step by step video on how to make deviled eggs; as always you can add your personal touch.

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