Caribbean Recipes

Ingredients for Spinach Dip:

• 2 bundles/parcels spinach
• 6 limes
• 1 bulb garlic
• 6 red seasoning peppers
• 1/2 cup olive oil
• Salt & pepper to taste

Ingredients for Plantain Cakes:

• 6 large green plantains
• Oil for deep frying
• Salt & pepper to taste

Method for Spinach Dip

De-leaf, chop and blanch spinach in boiling water. Drain.
Place in food processor and make paste.
Remove and place in serving dish.
To make garlic dressing, squeeze limes.
De-seed peppers and chop finely.
Peel garlic bulb and pound or grind to a paste.
Place limes, pepper and garlic paste in containers with lid. e.g. jam jar or bottle.
Add salt and pepper and olive oil.
Shake well until combined.
Pour unto spinach paste and mix well.
Refrigerate until ready to serve.

Method for Plantain Cakes

Peel plantains and slice into 1 “discs”.
Marinade in salt and pepper brine for 1/2 an hour.
Remove from brine and dry on paper towels.
Deep fry in hot oil and pound sharply with a quart bottle filled with water to create flat discs.
Return to hot oil and fry until golden brown.
Serve piping hot with spinach dip accompaniment.