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

Bajan Baked Chicken (Barbados) Shrimp and Crab Pilau Rasta Pasta

10 green onions, chopped
1 medium size onion, diced
1 bell pepper, seeded and diced
1 Scotch bonnet or jalapeno pepper, seeded and minced
3 to 4 cloves garlic, minced
2 tablespoon butter, softened
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh parsley
1/4 cup lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 chicken thighs
4 chicken drumsticks

Chopped seasoning is a popular blend of spices on the Caribbean island of Barbados. Bajans, as the residents are known, use the blend of seasonings to marinate chicken, fish and pork.

In a food processor fitted with a steel blade, place all of the ingredients except the chicken. Process for 30 seconds, forming a paste. Scrape the sides at least once during the processing. Place the chicken in a bowl, covering it with the paste. Force the paste into any crevices in the chicken. Marinate for 4 to 6 hours.

Preheat the oven to 375° F.
Place the chicken in a baking dish in a single layer and bake for 45 minutes, until the meat pulls easily from the bone. Turn the chicken after 20 minutes and baste with the pan juices.

"Courtesy of A Taste of the Tropics"

 

1/4 cup butter, melted
1 medium size onion minced
3 cloves garlic, minced
1 Scotch bonnet pepper, seeded and minced
1 tomato, diced
2 tablespoons curry powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/2 cups uncooked rice
3 1/2 cups coconut milk, fresh or canned, unsweetened
1/2 pound crabmeat
16 - 20 large shrimp, peeled and deveined
1 cup cooked pigeon peas or kidney beans

Pilau is a hearty rice dish prepared in the same spirit as the Creole dish jambalaya and he Spanish paella. The curry coconut flavors simmer with the rice and the seafood, and the result is a rewarding, mouth-watering feast.

Place the butter in a saucepan and add the onion, garlic, scotch bonnet pepper, and tomato. Sauté for 5 to 7 minutes. Add the curry powder, black pepper, and salt and sauté for another 2 minutes. Stir in the rice and cook for another 2 minutes, making sure to coat the rice with curry mixture. Add the coconut milk and cook over low heat for 20 minutes.

Add crabmeat, shrimp, and pigeon peas. Reduce the heat and cook for another 5 to 10 minutes, or until the rice has absorbed all of the liquid and  the shrimp is firm and oink. Stir occasionally.

Serve immediately with warm bread.

"Courtesy of A Taste of the Tropics"

 

4 ounces uncooked linguine or angel-hair pasta
1/4 cup butter
1 small onion, diced
2 cloves garlic, minced
2 tablespoons minced  fresh ginger
1 chili pepper, seeded and minced
2 cups diced calabaza, pumpkin, butternut, or acorn squash
1 cup water or chicken stock
1 cup coconut milk
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon thyme leaves or
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 bell pepper, chopped
4 mushrooms, chopped
1/2 small zucchini, chopped
1/4 cup corn kernels, fresh, canned, or frozen and thawed
4 to 6 broccoli florets, blanched

Place the pasta in boiling water to cover and cook according to package directions, or until just tender, stirring occasionally. Drain the pasta and chill under cold running water. Set aside.

To make the sauce, melt 2 tablespoons of the butter over medium heat and add the onion, garlic, ginger, and chili pepper. Sauté for 4 to 5 minutes. Add the pumpkin and water to the pan and cook for 15 to 20 minutes, or until the pumpkin is tender. Add the coconut milk, coriander, cumin, thyme, white pepper, nutmeg, allspice, and salt and simmer for another4 to 5 minutes. Place the mixture in a food processor fitted with steel blades and process for 15 seconds, until the sauce is smooth.

In a large skillet, melt the remaining butter, and add the bell pepper, mushrooms, and zucchini. Sauté for 5 minutes. Add the corn and broccoli and sauté for another 2 minutes. Pour pumpkin sauce into the skillet and stir. Bring mixture to a simmer for 1 minute, then blend the pasta into the mixture. Cook for another 1-2 minutes, or until pasta is steaming.

"Courtesy of A Taste of the Tropics"

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

Banana Fritters Ital Cornbread Toto
3 medium ripe bananas
1 teaspoon lime juice
6 tablespoons whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon grated nutmeg
1/2 cup soymilk
1 egg or egg replacer
brown sugar
lime or lemon slices
  • Mash the banana and lime juice until smooth.
  • Sift together the flour, baking powder, and nutmeg
  • Combine the soymilk with the honey and a lightly beaten egg.
  • Add the liquid to the dry ingredients, tossing lightly to make a batter.
  • Drain on crushed paper towels, sprinkle with brown sugar, and serve with slices of lime or lemon.

"Courtesy of Delicious Jamaica Vegetarian Cuisine"

1/4 cup flour
1 teaspoon baking powder
1 teaspoon honey or brown sugar
pinch of salt (optional)
1 cup cornmeal
1 egg or egg replacer
4 teaspoons melted margarine or butter
1/2 cup skim milk
1 tablespoon scallions
1 tablespoon sweet red pepper, seeded and chopped
1 tablespoon sweet green pepper, seeded and chopped
  • Preheat the oven to 425°F.
  • Sift the dry ingredients together.
  • Stir in the lightly beaten egg, margarine, and milk using light, rapid strokes, then add scallions, red and green pepper.
  • Bake for 25 minutes in a greased 8" square tin.

"Courtesy of Delicious Jamaica Vegetarian Cuisine"

1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon mixed spice
1/2 cup brown sugar
1/4 cup honey
1/4 cup molasses
2 oz. butter or margarine
1/4 cup soymilk
2 oz. soft tofu, or 1 egg or egg replacer
1 cup grated coconut
  • Preheat oven to 300°F.
  • Sift the dry ingredients.
  • Blend the molasses, honey, butter, soymilk, and tofu.
  • Add the liquid to the dry ingredients, beat well, and stir in the coconut.
  • Bake for 1 hour, cool, and cut into squares.

"Courtesy of Delicious Jamaica Vegetarian Cuisine"

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

Icy Pops Bush Tea Lush Fruit Punch
4 cups unsweetened fruit juice
1/4 cup lime or lemon juice
honey to taste
ice-trays and icicle sticks

Combine the fruit juices and honey

Pour the liquid into the ice-trays, and insert the icicle sticks.

Leave to harden in the freezer.

"Courtesy of Delicious Jamaica Vegetarian Cuisine"

boiling water
tropical leaf or grass herb such as mint, cerasee, or search-me-heart
honey or sugar to taste

Pour the boiling water over the tea leaves or grasses (about 1 cup of water for each teaspoon of tea).

Infuse for about 3 minutes, strain, and sweeten to taste.

"Courtesy of Delicious Jamaica Vegetarian Cuisine"

1 cup water
1/2 cup honey or brown sugar
1 cup papaya, peeled, seeded, and cubed
4 slices pineapple, chopped
1/2 cup strawberries, chopped
1 orange, peeled and sectioned (preferable ortaniques)
1/4 cup lime juice

Combine all the ingredients in a blender, and puree until smooth and creamy.

Serve over ice.

"Courtesy of Delicious Jamaica Vegetarian Cuisine"

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

Conch Chowder  (Bahamas) Ropa Vieja  (Puerto Rico) Pork Sancocho (Dominican Republic)
Roux:
2 tablespoons butter
2 tablespoons all-purpose flour

Chowder:
2 tablespoons butter, melted
1 medium size onion, diced
1 bell pepper, seeded and minced
2 cloves garlic, minced
1 Scotch bonnet or jalapeno pepper, seeded and minced
2 tablespoons curry powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
2 sweet potatoes, scrubbed and diced
4 cups water
1 pound conch meat, diced
1/4 cup canned crushed tomato
1 cup light cream

For the roux, add 2 tablespoons of butter to a skillet and slowly stir in flour, cooking over low heat. Cook for 3 to 4 minutes, stirring frequently. The roux should resemble an off-white paste. Set aside.

To prepare the chowder, place the melted butter, onion, bell pepper, garlic, and Scotch bonnet in a saucepan and sauté for about 5 minutes over medium heat. Add the curry powder, black pepper, and salt and sauté for another 2 minutes. Add the sweet potatoes, water, conch, and crushed tomatoes and simmer for 20 to 25 minutes. Stir in the light cream and return to a simmer. Whisk in the roux and continue to simmer for 3 minutes, stirring frequently

"Courtesy of A Taste of the Tropics"

2 tablespoons vegetable oil
1 large onion, diced
1 large bell pepper, seeded and diced
1 fresh tomato, diced
2 cloves garlic, minced
1 1/2 pounds cooked flank steak, shredded
1 can (9 oz.) whole tomatoes
1 tablespoon capers, drained
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

In a large skillet, heat the oil and add the onion, bell pepper, fresh tomato, and garlic. Sauté for about 5 minutes. Add the shredded steak, canned tomatoes, capers, and seasonings and simmer for about 10 minutes, stirring occasionally.

Serve immediately over rice.

"Courtesy of A Taste of the Tropics"

1/4 pound salt pork, diced
1 1/2 pounds boneless pork loin, cubed
1 medium size onion, diced
1 medium size bell pepper, seeded and diced
1 Scotch bonnet pepper, seeded and minced
1 tablespoon minced fresh parsley
1 medium size sweet potato, scrubbed and diced
1 green plantain, peeled and diced
1/2 pound cassava or yuca, peeled and diced 1 cup cooked okra, sliced
4 cups water or chicken stock
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Cook the salt pork in a large saucepan for 5 to 7 minutes over medium heat, stirring frequently. Remove the salt pork and discard, leaving the rendered fat in the pan. Add the pork loin to the pan and sauté for 7 minutes, until the pork is brown. Transfer the pork to a warm plate. Add the onion, bell pepper, Scotch bonnet pepper, and parsley to the saucepan and sauté for 5 minutes. Remove the pork to the pan, then add the sweet potato, plantain, cassava, okra, water, black pepper, and salt. Bring the mixture to a simmer over medium heat and cook uncovered for 45 minutes to 1 hour, stirring occasionally.

Remove the stew from heat and serve immediately.

"Courtesy of A Taste of the Tropics"

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

Wedding and Christmas Cake ( new ) Rum Brownies( new )
Fruit Mixture:
1 cup raisins
1 cup currants
1/2 cup candied cherries
1/2 cup candied citrus peel
1 cup mixed dried fruit
1 cup rum
1 cup sweet sherry or port wine
1/2 cup brandy

Mix together all the ingredients and store in a tightly sealed jar for at least 1 month.

Cake:
1/2 lb (450 g) butter, at room temperature
1/2 cup brown sugar
4 eggs
2 cups flour
1 tsp baking powder
1 tsp ground ginger
1 tsp ground nutmeg
3 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
2 1/2 tsp lemon essence
2 1/2 tsp almond essence
1 tsp vanilla essence
1/4 - 1/2 cup brown food colouring
1/2 cup rum

additional rum for basting during storage

The Cake:
Prepare a 10" (25 cm) deep round cake baking tin or a 13" x 9" (33 cm x 23 cm) baking tin by lining it with two layers of waxed paper, greasing between the layers.

 

Preheat the oven to 250° F
In a large bowl, cream together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, mixing well after each addition.

Sift the flour, baking powder and all the dry spices together. Add the lemon essence, almond essence and vanilla essence to the fruit mixture.

By hand, stir tablespoonful of flour mixture and the fruit mixture, alternately, into the butter, sugar and egg mixture.

Add the browning gradually, stirring until a deepish brown colour is reached.

Turn the cake mixture into the baking tin, smooth the top and bake in the oven for 3-4 hours or until a skewer or wooden toothpick, inserted, comes out clean. This can take an additional hour or two.

Remove the cake from the oven, prick it all over with a skewer or toothpick and pour the rum all over it.

Remove the cake from the tin when it is cool, wrap it tightly in waxed paper, place it in an airtight container and leave for a month for  best flavour. Every week, prick the cake with a skewer and pour on about 1 tbsp of rum.

 

"Courtesy of Cooking with Caribbean Rum"

1/2 cup of butter
6 tbsp unsweetened cocoa powder
3/4 cup flour
1/4 tsp baking powder
Pinch of salt
2 large eggs, beaten lightly
3/4 cup sugar
4 tbsp Cockspur golden rum
1 tsp vanilla
1 cup chopped nuts

Frosting:
4 tbsp unsweetened cocoa powder
1 tbsp melted butter
1 cup icing sugar
1 tbsp Cockspur golden rum

Preheat the oven to 350° F
Melt the butter in a heavy saucepan, add the cocoa and stir until mixed. Sift the flour, baking powder and pinch of salt together in a medium bowl. In a small bowl, beat the eggs and sugar together for 5 minutes, add the rum and vanilla. Mix in the flour mixture with the cocoa mixture then add the nuts and place in a well greased 8" (20 cm) square baking pan. Bake in the oven for 30 minutes. Leave to cool.

Make the frosting. Beat the cocoa, melted butter and icing sugar well together. Add the rum. Use to frost the cooled brownies.

Makes 16 Brownies.

"Courtesy of Cooking with Caribbean Rum"

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

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

     
   

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