Caribbean Recipes?

Question

Some friends of mine are planning to take a trip to the Caribbean as a sort of send off celebration I am planning an Island themed party. Does anyone have any great Caribbean Recipes they would care to share with me. Or do you know of a web-site I can check out to get some great recipes? Any help will be greatly appreciated. The party is in three weeks so I need help soon.

Answer 1

I found several great recipes on the internet for you. Here they are.

ARUBA CHICKEN:

2 tbl. Olive Oil
1 med Onion (Sliced)
1 Fryer Chicken (3lbs cut into serving pieces
1 Smoked Pork Butt (1lb cubed)
1 can Tomato Paste (8oz.)
1/4 cup Coconut (shredded)
1/2 tsp Salt
Crushed Red Pepper to Taste
4 whole Cloves
1 Bay Leaf
1/2 ts Thyme
2 lbs Sweet Potatoes, Pared, (Cut into 1/2" Slices)
2 Bananas (Sliced 3/4" thick)
1/4 cup Green Onions (sliced)

Heat oil in heavy Dutch oven and saute onion about 5
minutes until golden, stirring frequently. Remove from
pan Add Chicken, half at a time, and brown on all sides
(adding more oil if needed). Return onion to pan and
add Pork. Stir in Water, Tomato Sauce, Coconut and
Salt.
Tie Pepper, Cloves, Bay Leaf and Thyme into a small
Cheesecloth Square (poultice) and add to stew. Bring
to a boil lower heat and simmer for 15 minutes, stirring
occasionally. Add Sweet Potatoes and simmer covered
for 35 to 40 minutes longer, or until Sweet Potatoes are
tender. Taste for seasonings and correct if necessary.
Add Bananas and cook an additional 5 minutes.
Discard cheesecloth poultice. Arrange on a serving
Platter and granish with Green Onions and more
Coconut if desired.

SHRIMP, TUNA & MACARONI SALAD:

1 1/2 cups Uncooked Macaroni
1 tablespoon Lemon Juice
1-4oz can Small Shrimp (drained)
1-7oz can Tuna (drained)
3 lrg. Hard-boiled Eggs (chopped)
3/4 cup Celery (diced)
2 med. Kosher Dill Pickles (chopped)
1/4 cup Green or Red Bell Pepper (diced)
2 med. Carrots (grated)
1 sm Onion (minced)
3/4 cup Mayonnaise
1 tablespoon Sour Cream
1/2 teaspoon Coleman's English Dry Mustard

At least 4 hours before serving cook Macaroni according to directions. Drain, place in large boil and sprinkle with Lemon Juice. Add Shrimp, Tuna, Eggs, Celery, Pickles, Bell Pepper, Carrots and Onion. Stir Mayonnaise, Sour Cream and Mustard in a small bowl and pour over salad. Mix thoroughly. Chill. Third Egg may be sliced and used for garnish if desired.

BAKED BANANAS:

4 Ripe Bananas
2 tbs. Cinnamon Powder
3 tbs. Vanilla Extract
1 cup Sugar
4 cups Water

Peal the Bananas and boil them with Cinnamon, Vanilla Extract, Sugar and Water for about 20 minutes.
Bake the Bananas in the oven at 275 degrees for 10 minutes.
Serve with favorite ice cream.

Hope these help.
You can find these and some other great recipes at the web-site listed below. Good luck with your party.

Answer 2

For an appetizer you can serve what the Arubans refer to as Webo Yena. It is actually Devilled Eggs. They are real simple to make.

1/2 dozen Eggs
Mayonnaise
Mustard
Black Pepper
A pinch of Salt
Worcestershire Sauce
Parsley or Sliced Olive for garnishment

Place 6 eggs upside down (smallest tip down) in the fridge for at least 6 hours this is to center the yolk. Then boil the Eggs for at least 12 minutes or until hard boiled. Remove the shells and slice the eggs in half beginning at the smallest tip. Now separate the yolks from the whites; set the eggwhite halves aside on a serving platter and place the yolks in a bowl.
Mash the yolks, smoothing out all lumps while adding the following ingredients: Plenty of Mayonnaise, A pinch of Salt, then Black Pepper, Mustard, and Worcestershire Sauce to taste. Try to combine the last ingredients carefully without making the mix to salty.
When ready insert the yellow puree in a piping bag, and fill the eggwhite halves
Garnish with parsley or a sliced Olive.

Answer 3

Oo, having traveled a bit in the Caribbean, I gotta tell you that you have a ton of great food choices in front of ya. Personally, the best food I've had has been Jamaican and Cuban, but it's hard to go wrong on this stuff. I would probably serve several appetizer-like offerings, one or two main course choices, and some drinks.

Appetizer ideas:

Grilled Eggplant Slices
http://www.tasteofcuba.com/eggplantslices.html

Black Beans and Rice with Mango
http://www.tasteofcuba.com/blackbeansricemango.html

Empanadas
http://food.aol.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=426411

Papas Rellenas
http://www.recipezaar.com/148526

=====================
Main Dish ideas:

Medianoche:
http://www.tasteofcuba.com/cubansandwich.html

Jerk Chicken with Fruit Salsa:
http://www.recipezaar.com/157304

Callaloo:
http://www.recipezaar.com/93412

Puerco Pibil (LOVE this... Can't recomend it enough):
http://www.recipezaar.com/86448

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Serve some Coronas, Red Stripe, Caipirinhas, or daiquiris (real Cuban ones, not frozen smoothie things.) and you've got a party! (And maybe some Mojitos...)

Answer 4

4 (4 ounce) boneless, skinless hen breasts 4 medium eco-friendly onions, sliced a million jalapeno chili, seeded and chopped (upload extra or much less if needed) a million/3 cup lemon juice a million/4 cup honey 2 teaspoons dried thyme 2 teaspoons olive oil a million/4 teaspoon floor allspice a million/4 teaspoon floor nutmeg Salt and pepper to flavor combine all components different than hen in a microwave-risk-free bowl. warmth marinade interior the microwave for a pair seconds to soften the honey. blend nicely. place hen in a shallow glass dish or resealable plastic bag. Pour marinade over hen and turn to coat. conceal and refrigerate a minimum of two hours. Spray a grill or broiler with nonstick spray. get rid of hen from marinade and place on rack. conceal and grill or broil for 6-7 minutes according to part or till now no longer crimson. Baste with marinade for the time of cooking yet discard any unused marinade till now serving. Makes 4 Servings Serving length: a million breast

Answer 5

I'm from Trinidad & Tobago (in the Caribbean). And this is my favourite recipe. It has many different names but it is commonly known as pelau. It is fabulous for parties.

INGREDIENTS
1 cup dry or 1 (12-ounce) can pigeon peas, pinto beans, or black-eyed peas
2 cups long-grain rice
3 tablespoons canola oil
3/4 cup sugar (white or brown)
1 (3-pound) chicken, cut into 8 pieces, skin removed
1 small onion, chopped
1 clove garlic, minced
1 cup canned coconut milk
1 bay leaf
2 teaspoons green seasoning (see Tips, below)
1/2 cup chopped parsley
1 sprig thyme
2 carrots, peeled and chopped
5 scallions, chopped (white and green parts)
2 cups cubed fresh calabaza or butternut squash
1 small whole Scotch bonnet pepper
1/2 cup ketchup
1 tablespoon butter


PREPARATION
If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.

Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.

Stir in 2 cups of water, the coconut milk, bay leaf, green seasoning, parsley, thyme, carrots, and scallions. Reduce the heat to medium-low, cover, and simmer for 10 minutes.

Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky.

Answer 6

Conch fritters, conch salads and creole rice

Answer 7

jerk chicken and key lime pie.