Caribbean Recipes

Ingredients:

• 2 dry coconuts (Use evaporated milk as a substitute)
• 4 firm ripe plantains
• 1 packet sliced tofu
• 4 large carrots
• 1/2 lb. salad beans
• 6 bunches spinach - $2.00 worth
• 2 large eggplants (aubergene)
• 1 tbsp. margarine
• 1 tbsp. cornstarch

Seasoning:

• 2 sweet peppers or 4 seasoning peppers
• 4 sprigs of parsley
• 2 sprigs chive
• 2 clove garlic
• 2 small onions

Method:

Blend the coconuts and separate the milk, thicken the milk over low heat with cornstarch.
Peel and slice the plantains.
In a large pot of boiling water cook the ripe plantains.
Peel and slice the carrots and set aside.
Wash the spinach, then steam.
Slice the salad beans and eggplants. In separate containers steam the salad beans and the eggplant. Crush the eggplant into a pulp.
Chop and sauté together the seasoning in one tablespoon of margarine.
Mix together the sautéed seasonings, crushed eggplant, coconut milk.
In a large greased casserole - put one layer of sliced plantains, one layer of tofu, one layer of cooked vegetables, then cover these with some of mixture of eggplant and coconut milk. Repeat this process ending with a layer of plantains and cover with a layer of grated cheese
Bake in a moderate oven for approximately twenty (20) minutes or until golden brown.

Courtesy of Pearl Pinard