Caribbean Recipes

Ajiaco is a very old-fashioned stew-like dish, incredibly tasty and nutritious, which features several of the most typical root vegetables used in traditional Hispanic Caribbean cuisine. This dish is so hearty that it can be served as the only dish in a meal, especially if it is served for lunch. It is so simple and easy to make, you must try it!

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Ingredients:

• 4 large potatoes, cut into fourths
  
• 1 large ñame, cut into medium pieces
• 4 corn on the cob, cut in halfs
• 1 small calabaza, cut into medium pieces
• 4 malangas, cut into fourths lengthwise
• 4 medium boniatos, cut into medium pieces
• 2 medium yucas, cut into 1″ chunks
• 1 lb beef (flank or round beef for stewing, cut in 1″ chunks)
• 2 Tbs vegetable oil for braising the beef
• 2 garlic cloves, peeled and crushed
• ½ tsp salt or to your taste
• 2 to 4 cups of water

Photo via Dkimages

Conch Chowder a Bahamian island classic, in light tomato broth with fresh vegetables, potatoes and tender conch (pronounced “konk”) come together to make this big broth, or the terms we Dominicans use is “Bouyon” which basically means “One Pot Hold All.” Have you tried Conch Chowder? Let’s hear your comments.

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Ingredients:

• 4 conchs
• 1 onion
• 2 celery stalks
• 1 sweet pepper
• 2 carrots
• 1 large potato
• 3 strips bacon
• 1/2 tbsp oil
• 3 bay leaves
• 1 tomato, chopped
• 1 pint (560 ml) tomato juice
• 1 tsp thyme
• salt and black pepper
• Worcestershire sauce

Ingredients:

• 25 g (1 oz) margarine
• 1 small onion, peeled and chopped
• 100 g (4 oz) piece of salted meat, chopped, or bacon scraps (optional)
• 400 g (1 lb) green pigeon peas
• 100 g (4 oz) pumpkin, peeled and chopped
• 1 litre (1 ? pt) water or chicken stock
• salt and pepper to taste
• 1 bay leaf
• 15 ml spoon (1 tbsp.) flour