Whats your favorite West Indian/Caribbean recipe?

Question

I mean something unusual. And can you please give me the recipe so i can try it.

Answer 1

Ackee with salted cod, tomatoes and onions! I had it on vacation in Jamaica 20 years ago and still make it here at home in NY! The hardest part used to be getting the canned ackee, but now it's easy!

Salt Cod and Ackee -the Jamaican national dish. The dish is fairly easy to make; the recipe follows.


Ingredients:

• 1 lb salt-cod, cut into sections to fit in a pot

• 2 tbsp Extra virgin olive oil

• 1 large onion, half-inch dice

• 1 green pepper, half-inch dice

• 2 med tomatoes, half-inch dice (do not peel or seed, retain liquid with tomatoes)

• 5 scallions, sliced

• 1 14oz can ackee

• 1 tbsp fresh thyme leaves, minced

• additional thyme sprigs for garnish

• salt and pepper to taste

• 2 cups rice

• 1 can coconut milk (10 oz?)

• 1 can dark red kidney beans (10 oz?)

• 1 scallion, sliced

• salt and pepper


Preparation:

• In a large pot, bring enough water to cover the fish to a boil. Add salt-cod to boiling water, return to a boil, reduce heat and simmer for about 30 minutes. After 30 minutes, remove the fish from the water and place under cold running water until the fish is cool enough to handle. Break the fish into bite-sized pieces with your hands and reserve.


• While the fish is boiling, heat the oil in a large skillet over a medium flame. Add the onion, green pepper, tomatoes, and scallion. Add salt and pepper to taste. Cook, stirring frequently, until the onion and green pepper are tender (about 20 minutes).


• Also while fish is boiling, empty the cans of coconut milk and kidney beans into a medium-sized pot. Add the rice and stir together. Add the scallion, salt and pepper, and just enough cold water to cover the rice by an inch or so. I put my hand flat on the top of the rice in the pan and cover it with water. Bring to a boil and simmer, covered, until rice is cooked and the liquid has been absorbed, about 30 minutes.


• After the onion/green pepper/tomato mixture has cooked about 20 minutes, add the can of ackee and all of its liquid to the skillet. Cook until liquids have blended (about 10 minutes) then add the pieces of salt-cod to the skillet. Continue cooking for about 10 more minutes. Serve the rice and the fish separately on the plate and garnish with thyme sprigs. Serves about 6.

Enjoy

Answer 2

Jamaican Beef Patties



PASTRY
2 Cups flour
1/4 teaspoons salt
1/4 Cup solid shortening
1/4 Cup (1/2 stick) margarine
1/3 Cup cold water
-----MEAT FILLING-----
2 Tablespoons margarine
1 small white onion,
1 finely chopped
1/4 teaspoons chopped scotch bonnet pepper
1/2 lb lean ground beef
1/2 teaspoons salt
1/2 teaspoons freshly groun black pepper
1/2 teaspoons curry powder
1/2 teaspoons dried thyme
1/4 Cup breadcrumbs
1/4 Cup beef or chicken stock
1 egg, beaten
1/4 Cup water

Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use. 2. In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionaly. 3. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F. 4. Uncover the dough circles and place 2 to 3 tablespoons of filling on halfof each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown. Yield: 10 patties.

Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area's West Indian grocery stores, or use jalapenos as a substitute. Also known as habinera peppers.

Answer 3

Coconut-Ginger Shrimp with Mango-Citrus Salsa

Start by preparing the Salsa:


1 green onion, chopped
2 Tbsp red bell pepper, diced
1/2 lime, diced
1/2 orange, diced
1/4 tsp scotch bonnet pepper (there's that ingredient we love so much!), finely minced (or may substitute jalapeno)
1/2 cup ripe mango, peeled and diced
2 Tbsp parsley, chopped
1 tsp sugar
Salt to taste
Combine all the ingredients. Check for salt and hot pepper -- you might want more a lot more. You can get this part of the recipe out of the way up to 4 hours before the main event.

Combine the following ingredients in a bowl and set aside:

1 large garlic clove, minced
2 Tbsp fresh ginger, peeled and finely grated
1 Tbsp fresh lemongrass, finely minced
1 tsp lemon juice
3 Tbsp canned, unsweetened coconut milk
1/4 cup shredded coconut, finely chopped
White pepper to taste
Prepare your shrimp:

Peel, devein and remove the tails of 24 LARGE SHRIMP. Heat 2 Tbsp CANOLA OIL in a large saute pan and quickly sear prepared shrimp on each side, cooking about half way. Add reserved coconut mixture, stir to combine. Cook about 2-3 minutes. Serve with Mango-Citrus Salsa.

Answer 4

Listen Hala, I am not after the 10 points, but you have to try this! Take your 1 pound block of tofu (firm or even better extra firm) and cut it in thin (1/3 inch) slices, and put in a zip lock with enough tamari or soy sauce to marinate well. Freeze this over night and pull out. Freezing tofu opens up the "pores" so that it will take more of the flavor of the marinate. Then, mix a tablespoon of nutritional yeast with a little of the marinade so that it is kind of thick and sticky. Dip tofu cutlets in this mixture and then drop into dry nutritional yeast with a little garlic and onion powder to "bread" it with this mixture. Pan fry on both sides in grape seed or other healthy high heat oil till golden brown. Serve with a squeeze of lemon juice, with vegan mashed potatoes (or vegetarian with milk and butter if you roll like that) and skillet sauted corn or green beans or whatever... this is my fav "country fried tofu" recipe. This sh!t is the bomb! If you do this or want other tofu recipes email me, I have muchos! .

Answer 5

CHICKEN PELAU

INGREDIENTS
2 1/2 - 3 lb. chicken pieces seasoned
with salt, pepper, chives, thyme, garlic, parsley,
1 tsp. Worcestershire sauce.
1 tsp. soy sauce,
1 tbsp. Ketchup
2 c. rice, washed
2 c. coconut milk and 2 c. water
1 large onion sliced .
1 sweet pepper, chopped
1 - 1/2 c. pigeon peas or
1 thi pigeon peas, drained
2 - 3 tosp. vegetable oil
1/4 - 1/2, c. sugar
salt & pepper to taste
hot pepper if desired
METHOD
1 . Heat oil in a large heavy iron pot or skillet.
2. Add sugar and allow to bum until dark brown.
3. Add seasoned -meat and stir until pieces are well coated with burnt sugar; brown for 5 min.
4.Stir rice into chicken and turn often till well blended; cook for 3 min. or more.
5.Add onion, sweet peppers and peas and stir fry for a few seconds.
6.Add- salt, pepper, coconut milk and water; bring to the bofl, lower heat, cover and simmer until rice is cooked and all liquid has evaporated (about 25 - 30 min).

Add more liquid if rice is still hard and continue to cook longer. Pelau can also be baked in oven. Cover pot with tin foil, place in oven and bake at 350'F. for 25 - 30 min. In this way, rice is less likely to burn and is fluffy.

Answer 6

Im from Puerto Rico. Write me at [e-mail] to tell you. By the way you are beautiful

Answer 7

Snakes on a Plane

Answer 8

Go to Culinary Chef at http://www.culinarychef.com for recipes.