Cooking the Caribbean Way (Easy Menu Ethnic Cookbooks)

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Avoid series that cross authors, unless the authors were or became aware of the series identification eg. Also avoid publisher series, unless the publisher has a true monopoly over the "works" in question. So, the Dummies guides are a series of works. But the Loeb Classical Library is a series of editions, not of works. Home Groups Talk Zeitgeist. The 12 Days of LT scavenger hunt is going on. Can you solve the clues? I Agree This site uses cookies to deliver our services, improve performance, for analytics, and if not signed in for advertising. Your use of the site and services is subject to these policies and terms.

How do series work? Series by cover 1—6 of 43 next show all. Cooking The Central American Way: Cooking the Cuban Way: Add beef and stir well. Cook 10 minutes more and serve hot. You can refrigerate fresh okra in a plastic bag for up to three days. In a small bowl, mash garlic with the back of a spoon. Rub garlic onto chicken pieces. In a wide, shallow bowl combine flour, salt, black pepper, and oregano. Roll chicken pieces in flour mixture. In a large kettle, melt butter or margarine over medium-high heat. Add chicken and cook for 8 to 10 minutes, or until brown. Remove from kettle and set aside.

Stir in ham and tomatoes. Cook over medium heat for 10 minutes. Return chicken to kettle and stir well. Reduce heat to low, cover, and cook for 30 minutes, or until chicken is tender. Remove chicken from tomato mixture. When cool, remove meat from bones and cut into bite-sized pieces. Add chicken broth and rice to tomato mixture and stir well. Bring to a boil over high heat.

Reduce heat to low and cover, placing a paper towel between the kettle and the lid. Simmer for 20 minutes. Add peas, olives, Parmesan cheese, and chicken and stir well. Cover and cook for 5 more minutes. The combination of greens, crabmeat, coconut milk, and spices can make a rich and delicious main course. In a large kettle, melt butter over medium-high heat. Add callaloo greens and cook for 5 minutes, stirring well. Remove greens from kettle and set aside.

Add chicken broth, coconut milk, potato, salt, and black pepper to kettle and stir well. Bring to boil over high heat. Reduce heat to low and cover, leaving lid slightly ajar. Simmer for 15 minutes, or until potato can be easily pierced with a fork. Add callaloo and simmer, uncovered, for 10 minutes, or until greens are tender.

Add crabmeat and stir well.

Cook uncovered for another 5 minutes, or until heated through. Sprinkle with paprika and serve hot. If you have trouble finding them, fresh spinach makes an excellent substitute. Variations of pepperpot stew are made all over the Caribbean. Cut out a 5- by 5-inch piece of cheesecloth. Place whole chili pepper, cloves, and cinnamon stick in center of cloth. Gather cloth around ingredients to form a bag and tie closed with a piece of string. In a large kettle, combine chicken, ham hock, 5 c.

Reduce heat to low, cover, and simmer for 1 hour. Skim foam off top of liquid with a spoon and discard. Add pork, onion, thyme, molasses, and cassareep and stir well. Reduce heat to low, cover, and simmer for about 45 minutes, or until pork is tender. With a fork or tongs, remove cheesecloth bag and discard. Remove ham hock and set aside. When ham hock is cool, remove meat, cut into bite-sized pieces, and add to stew. Stir well and heat for 4 or 5 minutes more. Serve with Caribbean-style rice see recipe on page While many of these dishes contain some sort of seafood, meat, or poultry, they also use a variety of local vegetables and spices and are usually easy to adapt to vegetarian tastes.

The secret is skillful seasoning and cooking methods that bring out the flavor in food. Fish are an abundant source of food in the Caribbean islands. Stamp and go back makes a tasty breakfast, and escovitch fish front is perfect for a midday meal. Recipes on pages 40 and Place saltfish in a medium bowl and cover with water. Soak for about 30 minutes. Drain in a colander. Remove bones if necessary. Place fish in a medium bowl and break apart with a fork into flakes. Add onion, green onions, garlic, tomatoes, and chili pepper and stir well. Stir in flour, baking powder, water, butter, and paprika.

Pour oil into a large frying pan to a depth of one inch and heat over medium-high heat for 4 or 5 minutes. Carefully drop tablespoons of batter into oil. Fry until golden brown and crisp on both sides. Remove from oil with slotted spoon and drain on paper towels. Place fish in a medium bowl. Squeeze lemons over fish and add 2 c. Cover with plastic wrap and refrigerate for 1 hour. Drain fish in a colander and dry thoroughly with paper towels.

In a wide, shallow dish, combine salt and black pepper. Coat fish on both sides with mixture. In a large frying pan, heat oil over medium-high heat for 4 or 5 minutes. Use tongs to place fish in oil and fry 5 minutes per side, or until crisp and flaky. Remove, drain on paper towels, and place in a deep glass dish.

Add vinegar, onions, peppercorns, chili, and allspice to oil in frying pan. Boil, then reduce heat to low, cover, and simmer 10 to 15 minutes, or until onions are tender. Pour vinegar mixture over fish, cover, and refrigerate for at least 1 hour. Serve hot or cold.

Works (43)

This inexpensive treat is sold at patty shops all over the island. Place green onion and chili peppers in a small bowl and grind together with the back of a spoon. Mix well with hands. In a large frying pan, break up meat mixture with a fork and cook over medium-low heat until meat is barely browned. Remove pan from heat and drain off fat.

Place bread in a medium saucepan and cover with cold water. Let soak for 5 minutes, then squeeze out and save water. Place bread in a medium bowl and grind with the back of a spoon. Return bread to soaking water. Add remaining thyme and stir. Cook over medium heat until no liquid remains.

Add bread and paprika to meat mixture and mix well. Cook over low heat for 20 minutes. Remove from heat and set aside to cool. In a medium bowl, combine salt, curry powder, and 2 c. Rub butter or margarine into flour mixture with hands. Add ice water a little at a time, kneading after each addition, until dough is smooth and not sticky. Form dough into a ball and pat with rolling pin, turning once or twice to make it hold together.

If it cracks or falls apart, knead in more water. Wrap in aluminum foil and place in freezer for at least 1 hour. Remove dough from freezer and form a 2-inch piece of dough into a ball and roll in flour. Place a heaping tbsp. Fold dough over meat to form a half circle and press outside edge with a fork to seal. Repeat with remaining dough and meat mixture. Place patties on ungreased baking sheet and bake for 35 minutes, or until golden brown. This also makes a quicker meal—you only need to lightly brown the eggplant in step 2, and the combined cooking time for steps 4 and 5 should only be about 20 or 30 minutes.

Be sure not to let the eggplant get mushy by overcooking. Place meat in a large bowl and rub with salt, black pepper, garlic, curry powder, chili pepper, onion, and green onions. Cover with plastic wrap and refrigerate for 1 or 2 hours or overnight.

In a large frying pan, heat oil over medium heat for 1 minute. Scrape onions off meat and set aside. Brown meat in oil. Cover pan tightly and cook over medium heat for 45 minutes to 1 hour, or until meat is tender. Add potatoes and onions and stir well. Cover and cook about 20 minutes, or until potatoes are very soft and gravy has thickened. Serve hot with Caribbean-style rice see recipe on page Jug-jug, popular year-round, is a special favorite in Barbados at Christmastime. Place peas in a medium bowl and cover with cold water. Place corned beef in a medium saucepan and cover with water.

Reduce heat to low, cover, and simmer for 3 hours, or until beef is tender. Drain beef in a colander and set aside. Drain peas in a colander. In a large kettle, combine peas, pork, onion, and 9 c. Pour pea mixture through a sieve with another large pan underneath to catch the liquid. Finely chop beef, peas, pork, and onion and add to cooking liquid. Add thyme and stir well. Bring mixture to a boil over high heat.

Slowly pour cornmeal into water while stirring constantly. Boil, stirring constantly for 10 minutes, or until mixture starts to thicken. Add salt and pepper and stir well. Reduce heat to low, cover, and simmer for about 20 minutes. They all make great combinations with spicier main courses, rounding out a typical Caribbean meal, and some of them are standard daily fare.

Rice, for example, is usually on the table in some form, either alone or as part of a more complicated dish. These recipes are also simple and versatile enough to be prepared almost anytime. Akkra can be eaten as an appetizer, and rice and peas is hearty enough to serve alone for lunch or a light supper. Akkra, a spicy Jamaican speciality, makes an excellent side dish or starter for a Caribbean meal.

The secret of good Caribbean rice is to cook it a full 20 minutes without peeking under the lid and letting the steam escape. In a large saucepan, combine 4 c. Add rice and stir well with a fork. Reduce heat to low and cover tightly, placing a paper towel between saucepan and lid. Cook for about 20 minutes, or until all liquid has been absorbed. Do not open lid before 20 minutes have passed. Fluff rice with a fork, place in a serving dish, and serve immediately.

Preparation and cooking time: This easy step will add some spice! Place beans in a colander and rinse well with cold water. In a large saucepan, combine beans with enough water to cover them, then add coconut milk and garlic. Add green onions, thyme, salt, black pepper, 3 c. Remove cover and stir gently with a fork. Rice grains should be separate and fluffy, and water should be absorbed. If not, cover and continue to cook, checking every 5 minutes until done.

Place peas in a large saucepan and cover with water.

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Rub peas together between your palms to remove and discard skins it may help to rinse peas off. Place peas in a blender, 1 c. Remove ground peas from blender, place in a large bowl, and repeat with remaining peas. Cut chili peppers in half. Remove and discard stems and seeds. Place peppers in blender and blend about 20 seconds.

Add ground chili peppers to peas and stir. If mixture is dry, stir in water, little by little, until pasty. Beat with a spoon until light and fluffy. Scotch bonnets, native to Jamaica, are one of the most popular Caribbean peppers. Pour 1 inch of oil into a large frying pan and heat for 4 or 5 minutes over medium-high heat. Carefully drop rounded tbsp. Place unpeeled plantains in a large kettle and cover with water. Boil 15 or 20 minutes, or until plantains can be pierced with a fork.

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Remove plantains from water with tongs. When cool enough to handle, remove peel. In a medium bowl, mash plantains well with a fork. Add salt and black pepper and beat with a spoon until mixture forms a thick paste. Serve with soup or stew.

Look for large, firm plantains that are greenish yellow in color. To peel plantains, use a sharp knife to cut off both ends and carefully slit the skin lengthwise. You should be able to remove the rest of the peel with your fingers. A delicious variety of fruit is available on the islands, from pineapples and bananas to the more exotic mangoes, papayas, and custard apples. However, Caribbean cooks do make a range of traditional desserts, particularly for special occasions. Cakes, tarts, and other pastries, many of them British in origin, are popular on holidays.

Desserts made with fruit, including different kinds of pudding, sherbet, and ice cream, are also favorites. The following recipes offer a sampling of Caribbean sweets. For a rich, delicious treat, try duckunoo—a perfect combination of raisins, molasses, cinnamon, and brown sugar. In a small saucepan, scald milk. Pour hot milk over coconut while holding sieve over large bowl to catch liquid.

Use the back of a spoon to squeeze all of the milk out of the coconut. In a large saucepan, combine coconut milk extracted in Step 1 , sugar, and cream of tartar. Cook over low heat, stirring constantly, until sugar has dissolved. Remove pan from heat and add beaten egg yolk use an egg separator to isolate the yolk. Beat well with a spoon. Stir in remaining 1 c. Pour into 2 pie pans.

Cover with plastic wrap and place in freezer. Remove coconut ice from freezer after 4 hours and break apart with a fork. Using pieces of thawed leaves about six inches square, drop dough onto the center of each leaf and fold up the corners to make tight bundles. It may help to warm the leaves slightly before using. Tie the packages with cord or string and follow the cooking directions above. In a large bowl, combine cornmeal, brown sugar, cinnamon, allspice, and salt. In a medium bowl, combine coconut milk, molasses, vanilla extract, and raisins. Add coconut milk mixture to dry ingredients and stir well.

Mixture should have the consistency of thick cookie dough.

Cooking the Caribbean Way: To Include New Low-Fat and Vegetarian Recipes

Stir in a few drops of water to thin if necessary. Drop about 2 tbsp. Repeat with remaining dough. Fill a large kettle half full of water and boil over high heat. Carefully drop bags into boiling water and reduce heat to medium-high. Cover, leaving lid slightly ajar to let steam escape. With a slotted spoon, remove bags from water.

Dry off bags and unwrap duckunoo.

Serve warm or cold. In a medium bowl, combine bananas, flour, baking powder, 2 tbsp. Heat over medium-high heat for 4 or 5 minutes. With a slotted spoon, carefully remove fritters from oil and drain on paper towels. Sprinkle with remaining sugar and serve hot. Fry lightly until golden brown, using a spatula to flip them occasionally. Banana fritters can be served either as a special breakfast food or as a dessert.

Prepare the following recipes for holidays or year-round to bring a festive taste of the Caribbean to your kitchen. In the Caribbean, a breakfast of sweet potato pone makes Christmas morning extra special. Corn is a popular Carnival food, and boiled corn is a favorite.

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