Another collection of 18 caribbeaninspired recipes for you
Table of Contents
3 cups grated coconut (1 large)
2 cups fresh corn flour
4 ounces raisins (optional)
6 ounces shortening
1/2 cup flour
3/4 pound brown sugar
3/4 pound pumpkin
1/2 pound sweet potato
1 cup milk
1 teaspoon powdered cinnamon
1 teaspoon grated nutmeg
1 teaspoon almond essence
1 teaspoon salt
Grate coconut, pumpkin and sweet potato. Mix in sugar, liquids and spices. Add raisins and flour last and combine well.
Melt shortening before adding with milk.
Fold a few tablespoons of the mixture in steamed plantain leaves. Cut into squares about 8 inches wide.
Steam Conkies on a rack over boiling water in a large pot or in a steamer until they are firm and cooked.
NOTE: Wax paper will work instead of banana or plantain leaves.
6 ears corn*
2 cups cut-up okra**
1/3 cup butter or margarine
2 tablespoons butter or margarine
3 medium tomatoes, chopped
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
Cut corn from cobs (about 4 cups). Cook and stir okra in 1/3 cup butter in 12-inch skillet over medium heat until tender, about 7 minutes. Add corn and 2 tablespoons butter. Cook uncovered until tender, 10 to 12 minutes. Stir in remaining ingredients. Cook uncovered until tomatoes are hot, about 3 minutes.
Yields 8 servings.
* 2 (16 ounce) cans whole kernel corn, drained, can be substituted.
** 1 (10 ounce) package frozen okra can be substituted. Rinse under running cold water to separate; cut crosswise into slices. Cook as directed above.
1 small (3 to 4 pound) pork shoulder or loin roast
Juice of 2 lemons or 1 cup sour orange juice
4 teaspoons salt
3 teaspoons black pepper
3 teaspoons dried oregano
6 cloves garlic, minced
1 small onion, sliced
Marinate pork roast in sour orange or lemon juice for 2 to 3 hours.
Remove pork from juice. Season with salt, pepper, oregano and garlic. Place in roasting pan and cover with foil. Bake 300 degrees F for 2 1/2 hours or until internal temperature reaches 160 degrees F.
Increase oven temperature to 350 degrees F.
Remove foil and bake 15 minutes to brown meat. Remove from oven and let stand 5 to 10 minutes. Cut into 3/4-inch slices. Top with sliced onions for garnish.
Makes 6 servings.
1 loaf Cuban Bread
1/2 pound deli ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin slices dill pickle
1/2 pound Swiss cheese, thinly sliced
Cut bread into 6 x 3-inch pieces with a serrated knife. Slice bread horizontally to open. Spread a thin layer of mayonnaise on the 4 top halves and a thin layer of mustard on the 4 bottom halves. Arrange one-fourth of the ham evenly on each of the bottom halves, then stack a fourth of the pork, 2 pickle slices and a fourth of the cheese on each. Cover sandwiches with the top halves of the bread.
Grill sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. If you do not have a sandwich press, substitute a waffle iron. Cut each sandwich in half and serve at once.
24 dried corn husks (hojas)
2 cups corn kernels (may use frozen
sweet corn kernels, defrosted)
2 tablespoons milk
2 tablespoons butter (at room temperature)
2 teaspoons granulated sugar
Salt, to taste
1/3 to 1/2 cup cornmeal
Soak the corn husks in hot water for 1 hour.
Pur?e the corn kernels with the milk and butter in food processor; then add the sugar, salt and 1/3 cup cornmeal; blend quickly. Add more cornmeal only if the batter seems too liquid. Transfer to a bowl. Wash and dry the processor bowl.
Chicken Sofrito Filling
1/2 to 1 haba?ero chile, stemmed, seeded
1 red or green jalapeno chile, stemmed, seeded
8 garlic cloves
2 teaspoons to 1 tablespoon olive oil
1/2 cup diced onion
10 ounces boneless, skinless chicken breast, diced
1/2 cup peeled, seeded, diced tomato
1 small cooked potato, diced
1/4 cup raisins (plumped in hot water)
1 tablespoon capers
1/2 teaspoon cumin
Salt and freshly ground pepper, to taste
With the food processor running, drop the chiles and garlic through the feed tube; they should be finely minced. Set aside.
Heat the olive oil in a nonstick saut? pan. Add the onions and cook until softened; push to one side and add the chicken. Saut? until lightly browned.
Add the garlic-chile mixture; saut? 1 minute. Add the tomato, potato, raisins and capers. Season with the cumin, salt and pepper. Remove from heat.
Combine the filling and the corn batter. Place about 1/2 cup of the mixture in the middle of a corn husk. Wrap the husk around the mixture and tie on both ends with string. Continue with remaining tamale mixture and corn husks.
Steam the tamales over barely simmering water for 1 hour. Check on the water level from time to time; add boiling water, if necessary.
Yields 10 tamales.
3 tablespoons oil or fat
2 tablespoons chopped onion
1 clove garlic
2 tablespoons curry powder
1 cup water or coconut milk
A little lime juice
Piece of green mango
Salt, to taste
1 1/2 pounds prepared fish steaks
Heat the oil, then add the onion and garlic and fry them lightly but do not brown. Add the curry powder, stir and cook for 3 to 4 minutes. Add water or coconut milk, lime juice and mango, and cook until thick. Put in fish and cook gently until tender. Do not stir fish, but prevent it from sticking to the bottom of the pan, the pan may be moved gently backward and forward.
Serve as a side dish or as a dessert.
Allow at least half a plantain per person. Leaving the skin on, cut them in half, and put them into a pan of cold water. Bring them to a boil. It should take about 15 minutes of boiling to get them to the proper degree of softness. Drain them, cool them, and cut the two halves of each in two again. Gently press them flat and saut? them in hot butter. Drain on paper towel and serve. If you want, you can sprinkle them with powdered sugar or drizzle them with honey.
They work as a dessert or a side dish.
Posted by Cookin’Mom at recipegoldmine.com
Makes about 1 1/2 cups.
Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless. I’ve created this mojo especially to complement the Cuban Coin-Toss Casserole, but try it on vegetables, crusty bread, or roasted chicken. To speed things up, use the chopping attachment of a hand blender or a mini food processor. Fresh squeezed lime juice is critical, so depending on the juiciness of the limes, you’ll need from 4 to 6 good-size limes.
1 cup green olives stuffed with pimientos, chopped
1/2 cup fresh squeezed lime juice
1/4 cup olive oil
4 cloves garlic, minced
2/3 cup minced Italian (or regular) parsley, packed
Combine all ingredients. Mixture can be made a day ahead and refrigerated, but tastes best made that day.
10 tablespoons butter
1 cup granulated sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 pound guava paste*, cut into 16 slices
* Available in finer supermarkets and Hispanic specialty shops.
Preheat oven to 350 degrees F.
Beat butter and sugar together until light and fluffy. Sift together the flour, baking powder, spices, and salt and add the butter mixture, mixing until well combined. Add the eggs one at a time and mix well. Spoon half the batter into a buttered 8-inch square baking pan. Top with the sliced guava paste and cover with the remaining batter. Bake for 35 to 40 minutes until golden brown. Cool on a wire rack.
Serves 8 to 12.
Posted by Olga at recipegoldmine.com March 20, 2002 15:43:15
From Willemsted, Curacao, West Indies.
Named after the famous shipping banking family, Maduro, this is a dish served on festive occasions.
4 tablespoons butter
6 firm bananas, peeled and sliced lengthwise
1 cup heavy cream
1/4 pound cream cheese
4 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup Curacao liqueur
Melt the butter in a skillet and brown the bananas very quickly over high heat.
Place half the banana slices on the bottom of a buttered pie plate. Blend heavy cream and cream cheese until very soft. Add sugar, cinnamon, vanilla, and liqueur, beating until light and smooth. Spread half of the mixture over the bananas. Place remaining banana slices on top, and spread the rest of the cream-cheese mixture over the dish. Bake in a 375 degrees F. oven for 20 minutes or until almost all the cream is absorbed and the top is lightly browned. Do not allow all the cream to be absorbed, or the bananas will become too dry.
Serve hot. If desired, top with whipped cream.
2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked, sweetened coconut
Preheat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set aside.
Beat margarine and cream cheese at medium speed with electric mixer; add sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda and salt; stir well. Combine banana, milk, rum, line rind, lime juice and vanilla extract; stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in pecans and coconut. Pour batter into prepared pan; bake for 60 minutes.
Let cool in pan for 10 minutes; remove from pan. Let cool slightly on wire rack.
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconut
Combine brown sugar, margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and coconut; spoon over loaf.
Yields 24 buns
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beaten
Preheat oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk and add to flour mixture. Blend until just moistened. Do not overmix. Add raisins and coconut and mix again – just enough to incorporate. Using an ice cream scoop or tablespoon, portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites and sprinkle with sugar.
Bake for about 25 minutes. Buns should be golden brown and firm to touch.
8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
(reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to taste
Heat the oil in a frying pan. Coat the chicken pieces with the flour. Brown the chicken pieces on both sides over medium-high heat, adding more oil if necessary. Salt and pepper the chicken pieces to taste.
Cut the potatoes into quarters. Add the potatoes, the orange and pineapple juices, and the bay leaf to the skillet. Bring the mixture to a simmer and cook for 15 minutes, partially covered, turning the chicken once. The potatoes should be tender and the chicken pieces cooked through.
Remove the chicken and potatoes and keep them warm. Discard the bay leaf. The pan juices should be thick and syrupy. If not, cook over high heat until they’re reduced to a sauce consistency. Add pineapple chunks and bananas. Heat through. Pour the fruit mixture over the chicken. Sprinkle the peanuts over the top.
1 small white onion, peeled and quartered
2 medium cloves garlic, peeled
1 Scotch bonnet chile or a 1-inch long haba?ero,
stem removed, halved and seeded, or to taste
1 tablespoon coarsely chopped fresh ginger
1 teaspoon ground allspice
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 teaspoon freshly-ground black pepper
2 tablespoons freshly-squeezed lime juice
1 tablespoon soy sauce
Pur?e all ingredients in a blender or food processor until smooth. Transfer the jerk paste to a medium non-reactive mixing bowl.
Coat cubed meat with jerk paste. Cover and marinate in the refrigerator, stirring once, for at least 3 hours. Toss onion wedges, bell pepper, zucchini and cherry tomatoes in a large mixing bowl with 2 tablespoons olive oil. Thread equal amounts of marinated meat and vegetables, alternating the ingredients, on 6 metal skewers. Broil the kebabs 1 to 2 inches from a preheated broiler, rotating them as they cook, until well browned on all sides. Or you can prepare a grill with wood chips or charcoal. When the fire is ready, place the kebabs on an oiled grill and cook until well browned. Transfer the kebabs to serving plates and serve with the rice dish of your choice.
1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 haba?ero chile peppers, seeded and minced
6 bay leaves
1/2 bunch coriander , chopped
2 1/2 tablespoons ground black pepper
1 tablespoon nutmeg
1 tablespoon ground allspice
Combine all ingredients and mix well. Use as a marinade or rub before grilling meat.
This is known in Jamaica as “Jamaican Coat of Arms.” It is used as a side dish or as an entr?e.
1 cup dried small red beans
2 cups canned unsweetened coconut milk
2 cups long-grain rice
1 medium yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole
haba?ero or any other very hot whole chile pepper
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Pour beans into a colander; pick over them and discard any pebbles, debris or malformed beans. Rinse beans thoroughly with cold running water. Place beans in a large pot and soak them overnight in enough water to cover.
Drain beans, return them to the pot, and add 4 cups of water. Bring the beans to a boil, covered, over medium heat. Lower the heat and simmer the beans until they are not quite tender, about 30 minutes. Stir in the coconut milk, rice, diced onions, garlic, chile pepper, thyme, salt and pepper. Simmer the rice and beans, covered, until the rice is tender, about 20 minutes. Discard the chile pepper and serve at once.
Posted by LladyRusty at recipegoldmine.com 8/11/02 12:32:42 pm
4 cups water
1 cup lime or lemon juice
6 cloves or allspice berries
3 cups strawberry-flavored syrup
2 cups Jamaican white rum
Mix all ingredients together in a punch bowl, and let the mixture settle for 1 hour before removing the cloves or allspice. Stir and serve over ice cubes in old fashioned glasses. Water and rum maybe added to weaken or strengthen as needed.
5 to 6 pounds chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 medium tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)
Clean chicken and place in a large bowl. Slice the onions into thick slices and separate into rings; add to the chicken. If using tomatoes, dice them and add to chicken. Add the bottle of catsup and the black pepper (at least 1 teaspoon is recommended). This dish should be spicy, but you can use less without affecting the taste. Marinate in the refrigerator for a minimum of 4 hours or overnight.
Heat oil; brown chicken on all sides, then place in a covered oven dish. Add about 1/2 litre of water to the catsup mixture, until you have a smooth, but not thick, consistency. Pour over the chicken. Bake at 325 degrees F for about 2 hours or until the chicken just falls off the bones.
This is good served with steamed rice.