These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart

Nicey's Easy Recipe: Christmas Ham

What I will need to get:

Ham
Crushed Garlic
Foil Paper
Cloves
Pineapple Slices
Maraschino Cherries
Toothpicks
Heat oven at 350 F

 

Preheat oven to 350 F
Remove netting from ham and wash ham
Rub crushed garlic all over ham
Place ham in baking pan skin side up
Cover ham lightly with foil paper
Place ham in oven on middle shelf to bake (15mins per/lb)
Baste ham with drippings from the ham
Remove ham after 1/2 of the cooking time
Remove skin and excess fat from ham
Score ham and garnish with cloves
Secure pineapple slices and cherries with toothpicks
Baste ham with juice from pineapple and cherries
Return ham to oven for the remainder of the cooking time
Bake uncovered

"EAT TILL YUH BELLY BUSS"

Oxtail Ackee and Salt Fish Curry Goat

2  1/2 lbs. oxtails, cut into 1/2" pieces
1 tbsp.      salt
1 tbsp.      black pepper
1/2 tsp.     paprika
3 tbsp.      vegetable oil
3              cloves garlic, chopped
1              large onion, chopped
2 tbsp.      fresh thyme, chopped
1 1/2 cups water
2 tbsp.      soy sauce
2 tbsp.      ketchup
1/4 tsp.     jerk sauce (optional)
1 14 oz.    can lima beans
10 to 12    spinners (optional)

In a large bowl, season oxtail with salt, pepper, paprika. In a large saucepan over medium heat, brown oxtails in oil for 15 minutes.

Add garlic, onion, and thyme and sauté for another 2 minutes.

Lower heat, add 1/2 cup water, cover, and let simmer for 45 minutes to 1 hour, stirring often and adding remaining water when needed.

Stir in remaining ingredients and cook another 10 minutes.

"Courtesy of The Real Jerk"

 

24         ackee *, fresh or canned  
1/2 lb.   salt fish (cod)  
1/4 lb.   salt pork, finely diced
2          medium onions, finely chopped
2 tbsp.  butter
1          small hot pepper, chopped
3          green onions, chopped
1/4 tsp. thyme
4          tomatoes, finely chopped
6          bacon strips, fried crisp
1/2 tsp. black pepper

Remove all seeds, membranes and red centers from ackees; boil for about 20 minutes. Drain and keep warm.

* (If canned ackees are used omit this Step)

Wash salt fish, boil for about 25 minutes, until fish is tender. Pour off water; remove skin and bones, flake fish with a fork. Set aside in a warm dish.

Fry the diced pork until crisp and brown. Remove the pork. Sauté the onions in the fat until lightly brown; add butter, hot pepper, green onions, thyme and tomatoes. Fry for about 5 minutes.

Pour a small amount of fried onion mixture over the flaked fish; mix well. Add the ackees to fish; pour remaining onion mixture over the ackees; add diced pork. Lay crisply fried bacon on top. Sprinkle all with black pepper.

Serve hot.

"Courtesy of Caribbean Cuisine"

 

2 tablespoons oil
1 1/2 lbs. goat or lamb, cut into small cubes
3 large onions, diced
2 cloves garlic, minced
2 tablespoons curry powder
2 large potatoes, diced
2 ripe tomatoes, diced
1 tablespoon wine vinegar
1/2 teaspoon salt
1 teaspoon paprika
1 bay leaf

Heat the oil in a large Dutch oven over medium heat, and brown the meat in batches. Remove the meat with a slotted spoon and set aside. Sauté the onions and garlic in the drippings until soft but not brown, about 5 minutes.

Stir in the curry powder and potatoes, and cook for about 3 minutes to release the curry flavour.

Add the tomato, stock, vinegar, salt and paprika. return the meat to the pan, cover and simmer for 1 1/2 hours. Add 1/2 cup (125 ml) water if the mixture becomes too dry. Add the bay leaf and cook for 30 minutes more until the meat is tender. Remove the bay leaf and serve with plain rice or Rice and Peas.

"Courtesy of Authentic Recipes from Jamaica"

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Peas and Rice           (Guyana) Escoveitch Fish Escoveitch Sauce

1             small coconut
4-6 cups  water
1/4 lb.     salt beef (optional)
1            onion, chopped
2 tsp.      vegetable oil
1            garlic clove, minced
1 cup      peas (pigeon or black eye*)
              salt & pepper to taste
1/2 tsp.   lime juice
1            hot pepper, chopped
2 cups    raw rice
1/4 lb.     dried shrimp (optional)

Grate coconut, add 2 cups (500 ml) of water. Let stand for 5 minutes. Squeeze coconut and extract liquid, which is called coconut milk.

Wash salt beef to remove excess salt; cut into small pieces.

In a large saucepan, sauté onion in oil until tender. Add salt beef and garlic; fry for about 15 minutes.

Add peas; cover with water by about 2" (5 cm). Cook, covered, until peas are tender, about 20 minutes.

Drain pea mixtures and measure out 2 cups (500 ml) of liquid. Return liquid and peas to pot.

Add coconut milk, thyme, salt and hot pepper; liquid should measure 4 cups (1 L) before rice is added. Stir in rice.

Cover and cook gently over low heat for 15 minutes. Add shrimp; cook until rice is tender and all the liquid is absorbed.

* If fresh or canned peas are used, do not precook, simply add with rice.

"Courtesy of Caribbean Cuisine"

This style of preparing fish is a traditional Spanish technique encountered throughout Latin America where it is called 'escaeche'. An escabeche is made by pouring a tangy marinade of olive oil, vinegar, onions, and whole allspice over fried fish. Virtually the same dish is highly popular in Jamaica, where it is called 'escoveitch'. Escoveitch fish is traditionally served with bammies,  hard dough bread, fried dumplings or festivals. Fish prepared in this manner usually lasts a few days. Kingfish, Snapper, Jack, Goatfish, Grunt, Parrot and Sprat are best for this dish, but any other firm fish can be used.

3 lbs. fresh fish
Juice of 2-3 limes or lemons to wash fish
Salt and black pepper
1/2 cup flour coating
Cooking oil for frying

Clean and wash the fish in water and lime juice.

Remove excess water with paper towels.

Rub salt and black pepper on both sides and inside the cavity.

Place fish on paper towel to dry.

In frying pan, heat a generous amount of oil to boiling point.

Lightly coat the fish with flour and fry a few at a time, on both sides until brown and slightly crisp.

Arrange them on a large platter or in a deep bowl.

Remove the pan from the heat, set aside to cool, drain and discard oil, rinse the frying pan to remove crust.

"Courtesy of Caribbean Cuisine"

1- 1/2 cups vinegar
2 large onions, thinly sliced in rings
1 red sweet pepper sliced in rings (seeds removed)
1 Scotch Bonnet pepper sliced in thin rings
Few dozen pimento seeds (whole allspice)
Salt to taste

Lower heat and return the frying pan.

Pour in the vinegar and add the onions, sweet red pepper, Scotch Bonnet pepper, pimento seeds and a little salt to taste.

Simmer until the onions and peppers are limp (vinegar evaporates rapidly if heat is too high).

Remove from the heat, pour the mixture over the fish and leave to marinate overnight or until ready to serve.

Do not cover container until fish is cold.

"Courtesy of Caribbean Cuisine"

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Split Pea Soup Fish Tea Red Pea Soup
8 oz.       yellow split peas
4 cups     water
1             small onion, chopped
1             garlic clove, minced
               salt and pepper to taste
1/4 lb.      carrots, diced
1             celery stalk, diced
2 tsp.       flour
1/4 cup    1% milk

In a large saucepan, combine peas, water, onions, garlic, salt and pepper.

Bring to a boil and simmer until peas are soft, about 45 minutes.

Purée pea mixture in blender. Reheat puréed mixture, add carrots and celery and simmer until vegetables are tender, about 20 minutes.

Blend flour and milk and add to soup. Simmer for 5 minutes.

Serve hot.

 

"Courtesy of Vegetarian Cuisine Caribbean Style"

 

5 cups water
1 lb. fish heads
2 small carrots, peeled and chopped
1/2 small cho cho, peeled and chopped
1 stalk green onion, chopped
1 sprig fresh thyme, chopped
1 whole Scotch Bonnet pepper
1 2 oz. package fish tea soup mix
1 tsp. butter
1/4 tsp. black pepper

In a stockpot, combine water and fish heads and boil for 20 minutes.

Using a sieve, strain stock, removing fish bones.

Add remaining ingredients to stock and cook for another 10 minutes.

Remove Scotch Bonnet pepper before serving.

 

"Courtesy of The Real Jerk"

12 cups water
3 cups * raw red kidney beans, washed and soaked overnight
1 lb. stewing beef
10 cups water
1/2 lb. yam, peeled and cubed
1 medium potato, peeled and cubed
1 medium carrot, peeled and chopped
1 medium sweet potato, peeled and chopped
10 to 12 spinners (dumplings)
1 cup coconut milk
3 stalks escallion, chopped
4 slices canned breadfruit *
1 sprig fresh thyme, chopped
1 whole Scotch Bonnet pepper
1 12 oz. package of chicken or beef soup

In a large stockpot, bring water to boil. Add stewing beef and red beans and boil until meat is tender.

Add yams, potato, carrot, sweet potato, and spinners and boil for another 15 minutes.

Stir remaining ingredients, lower heat, and let simmer for 5 minutes, stirring occasionally, until vegetables are cooked.

Remove thyme and Scotch Bonnet pepper before serving.

* Canned kidney beans can be used.
* Breadfruit is seasonal canned is often used

"Courtesy of The Real Jerk"

 

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Stewed Peas Vegetarian Stir-Fry Dhall Puri      (Guyana & Trinidad)
1 1/2 cups red peas (red kidney beans)
2 cups of water
2 cups of coconut milk
2 bay leaves
6 pimento grains (allspice)
2 whole medium cloves garlic
1 whole, unripe hot pepper
1/4 tsp. hot pepper, chopped
2 scallions
1/2 cup onions, chopped
1/4 tsp. thyme
1 clove garlic, crushed & chopped

Cover the peas with cold water, and soak overnight.

In a saucepan, place the peas, soaking liquid, coconut milk, bay leaves, pimento grains (allspice), whole hot pepper, and scallions.

Bring slowly to a boil, and simmer for about 2 hours, or until the peas are tender.

Add the onions, thyme, and crushed garlic, and simmer for another 20 minutes.

Adjust the seasonings if necessary. Thicken the stew by blending about 1 cup of the stew and returning the purée to the saucepan.

Remove the scallions, bay leaves, and hot pepper, and serve hot with rice.

"Courtesy of Delicious Jamaica, Vegetarian Cuisine"

1 lb.      tofu, cubed
2 tbsp.  soy sauce
1 tsp.    ground ginger
1 tbsp.  vegetable oil
1          medium onion, thinly sliced
2          garlic cloves, minced
2          celery stalks, sliced
2          broccoli stalks, peeled & sliced
2          medium carrots, diced
            salt and pepper to taste

In a large bowl combine tofu with soy sauce and ginger.

Heat oil in a wok, stir-fry onions and garlic until soft and translucent.

Add celery, broccoli, carrots, marinated tofu, salt and pepper. Stir until vegetables are tender, but crisp.

Serve over hot rice.

"Courtesy of Vegetarian Cuisine Caribbean Style"

 

1/4 pt. split peas
2 cloves garlic
1 hot red pepper
1/4 tsp. ground geerah
1 lb. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. ghee
1/2 pt. cooking oil

Boil peas with some salt. Do not allow to get tender. Drain and cool. Grind peas with garlic and pepper. Mix with geerah.

Sieve flour and remove a third for spreading and kneading.

Add baking powder, salt and 1/2 teaspoon ghee, and mix.

Add 1/2 pint water and mix to a dough. Knead dough for a short time, then leave to stand for 5 minutes.

Divide dough into 6 pieces and spread each to a circle of 1 1/2 - 2 inches in diameter. Rub with a mixture of the remaining ghee and oil. Fill with a tablespoon of ground peas and seal.

Dust in flour and leave to soak for 5 minutes.

Heat tawah, roll out pieces and place on tawah.

Turn and glaze with oil and ghee mixture. Turn again and allow to cook on both sides. Puri should smell.

Remove and keep warm.

"Courtesy of What's Cooking in Guyana"

 

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Jerk Pork Phulourie                       (Trinidad) Cou-Cou  (Coo-Coo)          (Barbados)

4 lb.       boneless pork shoulder roast
3 tbsp.   salt
1 tbsp.   black pepper
3 tbs.     garlic powder
2 tbs.     onion powder
1/2 tsp.  ground allspice
1 tbsp.   soy sauce
1/2 cup  jerk sauce

Cut pork shoulder into two pieces.

Using a butcher knife, make cuts 1" apart and 1/2 to 1/4 " deep. This will help the marinade soak into the roast. Place in a shallow pan.

In a bowl, combine remaining ingredients.
Rub sauce over pork. Cover and refrigerate overnight.

Preheat barbecue to 300° F.
Slow cook pork until meat is brown and tender, about 45 minutes to 1 hour or until meat thermometer inserted into meat reaches 160° F.

To serve, cut pork into 1" cubes.

 

"Courtesy of The Real Jerk"

 

1 cup      dry, ground split peas
              water
1            small onion, finely chopped
2            garlic cloves, minced
1/2 tsp.   cumin powder
              salt & pepper to taste
1/2 tsp.   curry powder
1/2 tsp.   hot pepper
              oil for frying

Mix ground peas and just enough water to form a thick batter.

Add all ingredients and beat well, until light and fluffy.

Heat oil to 365° F (185° C).

Form the pea mixture, a tablespoonful (15 ml) at a time, into balls and drop into hot oil. Fry until golden brown, about 10 minutes.

Delicious served with mango chutney.

 

"Courtesy of Caribbean Cuisine"

4-6        okras, sliced in rings
2 cups   water
1 tsp.    salt to taste
1 cup    cornmeal
1 tbsp.  butter

Boil okras in 1 cup (250 ml) of salted water until soft, 10 minutes.

Mix cornmeal with 1 cup (250 ml) of cold water. Pour the cornmeal mixture, in a slow stream, into the pot with okras. Stir ingredients with a wooden spatula over medium heat, beating all the time.

Cook until mixture is thick and smooth, about 5 minutes. Turn into a greased serving bowl or place on a warmed platter and spread with butter.

Serve warm.

**This cornmeal and okra cake is served with flying fish from Barbados. (see Bajan Flying Fish recipe)

 

"Courtesy of Caribbean Cuisine"

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Pepper Pot                        (Guyana) Chicken Pelau                         (Trinidad) Bajan Flying Fish  **        (Barbados)
2 lbs.    cubed lean beef or pork
1/2 lb.   cut up salt beef
2          pig trotters, in small pieces
1          cow heel, quartered
1 lb.      pig's tail, disjointed
1          lime
1/2 cup casareep *
2          hot peppers
1          stick of cinnamon
3          cloves
2 tbsp.  brown sugar
            salt to taste

Wash meat with lime juice. Set aside.

Boil cow's heel and pig trotters with enough water to cover meat. When half-cooked, about 1 hour, add other meats and casareep; simmer for another hour.

Add remaining ingredients; simmer gently until meats are tender and sauce thick, about 1 hour. Serve hot with boiled rice.

* Casareep is the ingredient which gives the dish a distinctive taste. It is available in West Indian grocery stores.

Note: Pepper Pot develops more flavour if left for a few days, but it must be boiled up every day.

"Courtesy of Caribbean Cuisine"

 

3 lbs.    chicken, cut up
            salt & pepper to taste
1 tbsp.  curry powder
2          garlic cloves, minced
1/4 tsp. minced fresh thyme
1          hot pepper, seeded & minced
3 tbsp.  vegetable oil
1          onion, chopped
4 cups  water
2 cups  long grain rice, washed
1 tbsp.  butter
1/4 cup chopped green onion

Season chicken with salt, pepper, curry powder, garlic, thyme and hot pepper. Let stand for 2-3 hours.

Heat oil; sauté onions and chicken until golden brown; add marinade and enough water to cover chicken pieces. Simmer gently for 30 minutes.

Strain the stock, measure; add enough water to make 4 cups (1 L). Return stock to chicken pieces; stir in rice, cover and simmer until rice is cooked, about 20 minutes. Add butter and green onions.

Serve hot.

"Courtesy of Caribbean Cuisine"

6           boned flying fish * 
2           limes
3/4 tsp.  salt
1           onion, chopped
1/4 cup  chopped green onion
2           garlic cloves, minced
1/2        hot pepper, chopped
1/2 tsp.  ground thyme
1/4 tsp.  ground cloves
1/4 tsp.  black pepper
2 tbsp.   butter
             bread crumbs

Marinate fish with juice of 1 lime and 1/4 tsp. (1 ml) salt for about 20 minutes.

Combine onion, green onions, garlic, hot pepper, thyme, cloves, 1/4 tsp. (1 ml) salt and juice of 1 lime.

Wash fish and place in a bowl; sprinkle fish with 1/4 tsp. (1 ml) black pepper and 1/4 tsp. (1 ml) salt. Spread onion mixture in grooves left after boning of fish or over fish fillets.

Melt butter in saucepan; dip fish in bread crumbs and fry in hot butter until brown, about 5-10 minutes.

Serve with lime slices.

* Flying fish fillets may be used.

"Courtesy of Caribbean Cuisine"

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]

Pepper Shrimp    
1 cup (250 ml) oil
2 Scotch Bonnet or Jalapeno chilies, deseeded and minced
2 cloves garlic, minced
2 teaspoons salt
5 lbs. (2 1/2 kg) shrimp, in the shell
2 tablespoons cider vinegar

Heat the oil, chilies, garlic and salt in a heavy Dutch oven or stockpot over medium-high heat.

Add the shrimp and cook, stirring frequently, for 3 minutes.

Sprinkle the shrimp with the vinegar and cook, stirring frequently for another 3 minutes until the shrimp turns pink.

"Courtesy of Authentic Recipes from Jamaica"

 

These Caribbean Recipe Dishes can be found in the recipe books sold at Nicey's Food Mart [up]