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Caribbean Recipes

Traditional Caribbean Cooking

Archive for January, 2007

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2 Jan 2007

Pepperpot

Written by Chris in Meat/Poultry Recipes

(Stewing)
Ingredients:

  • 1 kg (2 lb 3 oz) clod or brisket, cut into cubes
  • 2 pig’s trotters or 1 cow heel
  • 250 g (10 oz) pickled meat
  • 1 kg (2 lb 3 oz) oxtail, cut into joints
  • 2 red peppers, deseeded and chopped
  • 3 cloves
  • 25 ml spoon (11/2 tbsp.) sugar
  • piece dried orange or lemon peel, about 2.5 cm (1 in) long
  • piece stick cinnamon, about 2.5 (1 in) long
  • 250 ml (1/2 pt) cassareep/em>
  • salt to taste
Method:
Wipe all meats. Put pig’s trotters or cow heel in a large saucepan. Cover with water and bring to the boil. Skim off fat from the surface using a large spoon.
Reduce heat and simmer for about 30 minutes. Skim off fat again. Add remaining meats and more water to cover, if necessary. Bring to the boil again, then simmer gently, covered, for about 1 hour.
Add remaining ingredients and continue simmering, covered, for another 35-55 minutes, or until meats are tender.Serves 5-6.
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1 Jan 2007

One-pot meal

Written by Chris in Meat/Poultry Recipes

(Stewing)
Ingredients:

  • 100 g (4 oz) tripe
  • salt to taste
  • 25 g (1 oz) chopped onion
  • 1/2 blade chives, chopped
  • 1 hot pepper, deseeded (whole)
  • 25 ml (1,5 tbsp.) oil
  • 15 ml spoon (1 tbsp.) sugar
  • 50 g (2 oz) green pigeon peas
  • 500 ml (1 pt) water or coconut milk
  • 100 g (4 oz) pumpkin, peeled and diced
  • 100 g (4 oz) tannia, peeled and diced
  • 100 g (4 oz) potatoes, peeled and diced
Method:
Wash tripe and drain. Season with salt, onion, chives and hot pepper. Allow to stand for 20-30 minutes, then remove seasoning.
Heat oil in a frying pan. Add sugar and cook gently until dissolved.
Add tripe and fry until golden.
Add peas and cook gently for about 5 minutes, stirring occasionally.
Gradually add 250 ml (1/2 pt) of the water or coconut milk, stirring constantly. Simmer gently, covered, for about 1 hour.
Add the remaining ingredients and more salt, if required. Simmer, covered, for another 15-20 minutes, adding more water if necessary to prevent drying out. Serve hot.Serves 2-3.
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