Caribbean Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes

Caribbean Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes

Language: English

Pages: 208

ISBN: 0716022982

Format: PDF / Kindle (mobi) / ePub


Discover the secrets of Caribbean cooking: the methods and ingredients needed to create that authentic Caribbean taste. Embark on a journey around the different islands of the Caribbean and find out how to make the most popular dishes, such as Jerk Chicken with rice and peas, and Curry Goat, as well as the different islands' celebrated national dishes, such as Fish Chowder and Pepper Pot Stew.

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chicken wings using the vinegar (optional). (See: Meat and Fish Preparation – Caribbean Style, page 9.) Prepare Vegetables: 1.   Peel and dice all the vegetables (to a similar size, but not too small) and add to a large bowl of water to prevent them going brown prior to cooking. (NB If the vegetables are cut too small they will fall apart during the cooking process.) Brown Chicken Wings: 1.   Heat a large Dutch Pot/stock pot on high heat and add the oil. 2.   Add the chicken wings and brown

4 fingers of green bananas (do not peel or cut until ready for use) 1 Scotch bonnet pepper, whole 6 pimenta seeds/berries, whole METHOD: 1.   Prepare the fish using the vinegar/lime juice (optional). (See: Meat and Fish Preparation – Caribbean Style, page 9.) 2.   Remove the excess liquid. 3.   With a sharp knife trim off any excess fat, skin or sinew. 4.   Add the fish, escallion, thyme, and garlic to a warm Dutch Pot/stock pot. 5.   Add the water and bring to the boil. 6.   Reduce the

BULLY BEEF & RICE Most likely to be found in: Jamaica, Trinidad & Tobago. Alternative Names: Spiced Corn Beef & Rice, Corned Beef & Rice. THE SECRET: This dish is all about the sauce. The combination of onions, tomatoes, garlic, paprika, thyme and black pepper in the right proportions can turn a plain tin/can of corned beef into something mouth-watering. OTHER BACKGROUND INFORMATION: The appearance of this dish can be ruined if corned beef pieces fall apart during the cooking process, so do

stir. 6.   Pour in the milk (or water) and stir. 7.   Allow this mixture to stand for 30 minutes before adding the baking powder and flour. 8.   Mix until everything is blended into a smooth, thick batter. 9.   Heat 1 tsp of the oil in a shallow frying pan and fry small amounts of the batter to make 3 or 4 fritters at a time. Fry until golden brown on each side. 10. Remove the cooked fritters from the pan and drain on kitchen roll. 11. Repeat Steps 4 and 5 until all the batter mixture is

Macaroni Pie, Ackee & Salt Fish, Fried Dumplings (and Festivals), Breadfruit Oil Down, Filled Cheese Shell, Sancocho, Dhal Puri Roti Skin, Anna Maria Salad, Doubles, Fried Plantain, Escovitch Fish, Fried Fish, Grilled Fish with Sauce au Chien, Fried Bakes (Float) & Salt Fish, Green Fig & Salt Fish Pie, Stewed Salt Fish with Coconut Dumplings, Spicy Plantains & Breadfruit, Boiled Dumplings, Cou-Cou & Flying Fish, Stewed Pigeon Peas, Crack Conch with Peas & Rice, Mountain Chicken, Red Pea Soup,

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