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Caribbean Recipes

Traditional Caribbean Cooking

Archive for January, 2007

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5 Jan 2007

Peas and rice

Written by Chris in Cereals

Ingredients:

  • 100 g (4 oz) peas (pigeon, split or blackeye peas, or soya beans)
  • 1 small, dry coconut
  • 2 x 15 ml spoon (3 tbsp.) oil
  • 1 onion, peeled and chopped
  • 250 g (10 oz) cooked saltbeef or pig’s tail, washed and cut into small pieces
  • 200 g (8 oz) rice
  • salt to taste
  • 125 g (5 oz) shrimps, fresh or dried
Method:
Wash peas and soak overnight in 500 ml (1 pt) water.
Grate the coconut. Pour on 500 ml (1 pt) water. Squeeze well through a damp cloth.
Heat oil in a heavy-based saucepan. Add onion and cooked meat and fry gently for about 15 minutes.
Drain peas and add to saucepan. Stir well for 5 minutes.
Add about 250 ml (1/2 pt) water. Reduce heat and simmer, covered, for 30-40 minutes, or until peas are tender. Add coconut milk, rice and salt to taste. Stir well, cover saucepan again and boil rapidly for 5 minutes. Reduce heat and simmer, covered, for about 25 minutes, or until rice grains are fluffy and separate. Stir occasionally to prevent sticking. Serve hot.Serves 3-4.
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4 Jan 2007

Curried Rice

Written by Chris in Cereals

Ingredients:

  • 15 ml spoon (1 tbsp.) oil
  • 1 clove garlic, peeled and crushed
  • 1 small onion, peeled and chopped
  • small piece root ginger, bruised
  • 15 ml spoon (1 tbsp.) curry powder
  • 5 ml spoon (1 teasp.) tomato paste
  • 15 ml spoon (1 tbsp.) mango chutney
  • 70 ml (2 1/2 fl. oz) water
  • 1 green pepper, deseeded and chopped
  • salt and pepper to taste
  • 250 g (10 oz) cooked rice
  • 15 ml spoon (1 tbsp.) currants
Method:
Heat oil in a frying pan. Add garlic, onion and ginger and saute until soft. Add curry powder and stir well. Add tomato paste, chutney, pepper and water. Simmer, uncovered, for about 5-10 minutes, or until mixture thickens. Season with salt and pepper to taste.
Pour mixture over cooked rice. Return to frying pan and heat gently for 2-3 minutes. Add currants and stir well. Serve hot.Serves 3-4.
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3 Jan 2007

Metem-gee

Written by Chris in Meat/Poultry Recipes

Ingredients:

  • 750 g (1 lb 8 oz) mixed meats, cubed
  • 500 g (1 lb 2 oz) fried fish or salt fish
  • 1 large, dry coconut
  • 1,5 kg (3 lb 5 oz) mixed root vegetables, peeled and chopped
  • 400 g (1 lb) pumpkin or okras
  • 2 onions, peeled and left whole or sliced
Method:
Put mixed meats in a large saucepan and cover with water. Bring to the boil and cook, covered, for 30 minutes. Meanwhile, put saltfish to soak in water. If fresh fish is used, it may be fried or placed on top of the vegetables about 10 minutes before the end of cooking time.
Grate the coconut. Pour on 500 ml (1 pt) water. Squeeze well through a damp cloth. Add coconut milk to saucepan. Add root vegetables to saucepan, reduce heat and simmer, covered, for about 30 minutes, or until vegetables are tender. Drain saltfish and remove skin and bones. Add saltfish to saucepan, together with onions and pumpkin or okras. Simmer, covered, for another 15-20 minutes, or until coconut milk has been absorbed.
Serve hot with dumplings (see recipe), added about 8-10 minutes before the completion of cooking.Serves 4-6
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