Ingredients

Caribbean Recipe Page
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Ingredients

1lb. Salt Fish (salted cod)

1lb. Potatoes, boiled and mashed

1 Onion, chopped

1/2 tsp. Minced garlic

1/4 tsp. Thyme leaves

2 Eggs, beaten

1/2 cup Milk

1 tbsp. Butter

Salt & Pepper to taste

Bread crumbs

Oil for frying

Salt Fish Balls

1. Boil the fish for 1/2 hour then drain. repeat this for a second time.

2. Remove the skin and bones from the fish and discard.

3. Shred the fish into small pieces.

4. Add the potatoes, onion, seasoning, 1 egg, milk and butter then mix well.

5. Form fish mixture into small balls (about 1 inch).

Dip into beaten egg, then bread crumbs and fry in pan with hot oil until brown. Drain well on paper towel.

6. Serve with your favorite seafood dip.

Makes 2 Dozen

Stuffed Crab Backs

1. Clean crabs. Place them in a pot filled with cold water and covered. Bring to a boil and boil for 1/2 an hour.

2. Cool crabs in cold water and then carefully remove the backs from the crabs. Remove all the meat from the backs, legs and claws.

3. Clean the backs thoroughly for filling.

4. In a large pan, sauté the onion and garlic in a little oil, add the crab meat, salt & pepper and cook for 5 minutes.

5. Add the green onions, lemon juice, pepper sauce, a little bread crumbs and 1/2 the butter. Mix well and then let cool for about 10 minutes.

6. Fill the crab backs with the filling and sprinkle with some more bread crumbs and a little butter.

7. Bake in a pre-heated 350° F (180° C) oven for 15-25 minutes.

Ingredients

12 Crabs

1 Onion; large, chopped

1 Garlic clove; minced

2 tbsp. Oil

1 " Green onion; chopped

2 tsp. Lemon juice

1 " Hot pepper sauce

4 tbsp. Bread crumbs

2 tbsp. Butter

Serves 12

Ingredients

1 lb. Stewing beef; cubed

1/2 lb. Salted pork; cubed

8 cups Water

1 lb. Callaloo or Spinach leaves; chopped

1 Onion; chopped

1 Garlic clove; chopped

1 Hot pepper; chopped

1/2 lb. Yams

1/2 lb. Eddoes

12 Okras; chopped

1 tbsp. Butter

4 oz. Cooked shrimp

2 tbsp. Coconut cream

Pepper Pot

1. Simmer the meats in 6 cups of water in a large pot, covered, for 1 hour.

2. Boil the callaloo in another pot , with 2 cups of water, until tender then puree.

3. Add onions, garlic, hot pepper, yam, eddoes, salt and pepper to the beef mixture.

4. Simmer until the veggies are soft and cooked, the soup should look a little thick.

5. Sauté the okras in butter, until tender, then add to soup with shrimp and coconut cream.

6 Add the callaloo mixture to the soup then cook for 5 minutes.

7. Serve.

Serves 6-8

Curry chicken

In a stew pot, heat the vegetable oil.

Add the garlic, scallions, pepper, curry, allspice, and ginger and cook for a few minutes.

Add the chicken and simmer, covered on low heat about 10 minutes.

Add the coconut milk and potatoes and continue to cook for 30 to 40 minutes.

Serve over hot steamed rice with a selection of condiments such as
mango chutney, coconut milk & yogurt.

Serves: 5 -6

Ingredients

2 medium Sized frying chickens-cut up & boned

3 tb Vegetable oil

2 Cloves garlic, chopped

2 ea. Scallions, chopped

1/2 ts Pepper

1 tb Curry powder

1 ts Allspice

1 Inch piece ginger,
-peeled & finely chopped

1 c Coconut milk

2 lg. Potatoes, peeled and diced

8 c Steamed rice Mango chutney, garnish Coconut milk, garnish

Ingredients:

1 cup kidney beans

4 quarts water/coconut cream (or use coconut milk, i.e., grated coconut blended with water and strained,
reserving milk)

dumplings (dough made with 1 cup flour & water and rolled
in strips) scallion, thyme, onions

Scotch bonnet pepper

Jamaican Ital Stew
( Ital stews have no meat and salt )

1) Cook kidney beans in water or coconut milk until soft.

2) Add dumplings, scallions and thyme - cook until dumplings are done and liquid is thickened.

3) Add whole pepper about 15 minutes before end of cooking time. (Add some salt to taste - if you don't want it to be strictly ital)

Serve over white rice.

You can substitute kidney beans with pigeon or lentil peas or use chick pea and curry and other spices like ginger, nutmeg, turmeric, etc. for variation in taste).

Serves 4

Oil Down

1) Boil salted pigtail in water until soft, then discard that water

2) Peel and seed breadfruit and cut into wedges of about 1 1/2 inch thickness lengthwise

3) Add breadfruit to boiled pigtail and cover with 1 cup of water

4) Add 2 cups of coconut cream

5) add chive, onion, chadon bene, garlic and whole green hot pepper

6) Add salt if necessary

7) Boil until liquid has boiled down reduced and the breadfruit is soft, but not falling apart.

Ingredients

1 Breadfruit

1/2 LB salted pigtail, cut into 2 inch pieces

1 hot green pepper, whole

1 onion, chopped small

1 bunch chives, chopped small

2 cloves garlic, crushed

1 leaf chadon bene, cut up finely

salt if necessary

thick coconut milk preferable freshly made, but unsweetened canned or frozen can be used too