Caribbean Recipes

Rabbit “Run-Down” a Dominican recipe for cooking rabbit meat, and which I must say is very tasty. No! You don’t have to run-down the rabbit before you cooking this recipe. That was the first thing which came to my mind when I first came across this recipe, and I’m pretty sure that I will not be the last. Rabbit meat has grown so popular in Dominica, that there is a village called Crockrane with host an annual Rabbit Festival If you’re Rabbit meat fanatic then this festival is definitely for you. Let’s hear your opinion of this recipe in the comments.

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Ingredients:

• 2 lb (908 g) rabbit
• 1 pint (560 ml) coconut milk
• 1 tbsp salt
• 1 tbsp curry powder
• 1 eschallot stalk, finely chopped
• 1 sprig of thyme
• 1 small hot pepper, crushed
• 2 garlic cloves, finely chopped
• 6 dried pimento (allspice) berries
• 2 lb (908 g) eel (large variety), skinned and cut into 4-inch (10-cm) pieces

Ingredients:

• 1 tablespoon lime or lemon juice
• 2 tablespoon margarine
• 1 Clove garlic (crushed)
• 1 onion. sliced
• 1 tablespoon tomato ketchup or fresh tomato
• 1 teaspoon salt
• 1/4 Hot green pepper
• 1 tablespoon flour

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