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Caribbean Recipes

Traditional Caribbean Cooking

30 Jun 2008

Curried Goat Recipe

Written by Chris in Main Course

curried goat rice peas

It’s such a blessing it is to have friends, and parents of friends, who cook. I had this dish at my best friend mom’s house and begged his mother for the recipe, which, thankfully, she gave me.

In Caribbean, everyone does something a bit different when preparing curried goat – so if you wish you can add some raisins to the mix, and marinated the lamb in a curry spice mixture.

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Ingredients:

  • 3 lbs. goat stew
  • 1 onion sliced
  • 2 ozs. Curry powder
  • 1 tablespoon massala
  • ½ teaspoon ground cumin
  • ¼ cup oil
  • 3 cloves garlic, crushed
  • 1 pinch Methi leaves (optional)
  • 1 tablespoon salt
  • 1 tablespoon vinegar

Method:

Put goat meat into a bowl and add salt. 2 cloves crushed garlic and vinegar and about 2 tablespoons cold water. Mix well and allow it to stand for 2-3 hours. Then pour oil into a skillet and place over heat. Add one clove of garlic and allow it to get dark brown. Then add curry, massala, cumin, Methi leaves and onions, stirring all the time. Add goat meat and mix well until all the goat is well coated with curry, etc.

Sauté for about five minutes, then cover with cold water and bring to a boil point. Lower heat, cover pan and cook until meat is tender and gravy has diminished and thickened. Serve with steamed rice.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:emccatering.co.uk

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17 Jun 2008

Black Pudding or Boudaine

Written by Chris in Appetizer

Let me say that personally I’m not a big fan of Black Pudding; I just don’t like the whole idea of (pig or cow) blood thing – just a little too out there for me if you know what I mean. But Black Pudding is a very popular recipe in the eastern Caribbean. It is traditionally eaten on Saturdays nights and Sunday morning breakfast. There are many different variations according to the island, as the fillings differ slightly. Even through the cooking procedure in the same.

The name Boudaine is derived from the French meaning stomach and is very apt in that sausage casing is the stomach of the animal.

Photo source: BBC Food

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Ingredients:

  • 2 bottle blood (26 ozs.each)
  • 1 lb onions, finely chopped, minced
  • 1 head garlic, finely crushed
  • 1 fresh hot pepper
  • 1 bunch green onions or chives
  • ½ lb fat or 1 cup vegetable oil
  • 3 tablespoon salt
  • 1 dessert spoon chopped fresh thyme
  • 3 slice soaked bread (squeezed dry)
  • 6 yards sausage casing
Method:

Chop onions, peppers, garlic, chives, thyme. Chop fat very fine until it is almost pulp. In a skillet over medium heat, melt fat or heat oil. The sauté seasonings for a couple minutes – they must not be overcooked. Then remove from heat and add all other ingredients except blood. Mix well and allow it to stand until cold. Then add blood. Mixing well.

Using a big funnel, fill sausage casing to form sausages by tying end with string and every six inches or so, tying casing with a piece of string. When you have formed 6-8 sausages, again secure end with a piece of string and cut away and continue forming sausages in this manner until filling is used up. Then set aside.

Line a large pan with clean towel. Add water to about half way and place over medium heat. When water is warm, add pudding, lower heat and allow it to cook VERY SlOWLY. Water must never be allowed to boil for fear that the pudding will burst. Check pan often and as soon as the blood is hardened; the black pudding is ready to be served. To check, prick with a pin.
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16 Apr 2008

Ajiaco or Chicken Soup

Written by Chris in Soup And Stew

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
Method:

Season the beef with salt and generously with garlic powder. Peel and cut all the vegetables. Braise the beef with cloves of garlic in a large pot; then add water and cook for 10 to 15min.
Add all the other ingredients, add the rest of the water, cover, and simmer slowly over medium-low heat for 20 to 30 minutes, or until beef is tender. Serve with fresh lime wedges in deep soup bowls.

Chefs Tip:

You can use a pressure cooker and cut the cooking time almost by half. Just put the lid on the cooker after you have braised the beef and added all the ingredients. Cook for 15 minutes after the cooker’s pressure valve begins to whistle and rock. Use 1st quality round or flank beef.

Dip it in the stew to soften it as you enjoy this heartiest of meals. Enjoy!

Serves 10 - 12.
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