Caribbean Food

CARIBBEAN BLACK BEAN SOUP

2 1/2 cups water
1 14 oz can lite coconut milk
1 14.5 oz can diced tomatoes w/green chiles
1 7 oz pkg Fantastic Foods Instant Black Beans
1 14.5 oz can black beans
salt to taste
Tabasco sauce to taste
1/4 cup chopped fresh cilantro for garnish
In a soup pot or large saucepan, bring the water, coconut milk, and tomatoes (with liquid) to a boil over high heat, stirring often.
Whisk in the Instant Black Beans and season with salt and Tabasco.

Cover, turn off the heat, and let stand for 5 minutes.

Stir well and reheat if necessary.

Serve in soup bowls garnished with cilantro.

*from [U]Short Cut Vegetarian[U] by Lorna Sass

CANDIED TOSTONES (fried plantains)

large bottle of vegetable oil
As many browned plantains as you want to make
brown sugar (enough to make it as sweet as you like)

1) slice browned plantains chip style while heating a pot of corn oil to bubbling point... (or palm or coconut oil)...
2) when oil is to bubbling point pour in as much brown sugar as you want and stir well...
3) add the plantains and deep fry until they're as deep fried as you want them...

*note - plantains shouldn't be squishy/too soft to slice proplerly... as they don't slice well/fry well...

JAMAICAN YAM CASSEROLE

1 (16 oz.) can yams, drained
1/2 med. ripe plantain, thickly sliced
1/4 c. orange juice
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. pecans, coarsely chopped
2 tbsp. toasted flaked coconut

In a greased 1 quart casserole dish, arrange yams and plantain.
Pour juice over all.
Sprinkle with salt and pepper.
Top with pecans and coconut.
Bake covered in a 350 degree oven for 30 minutes.

Yield: 2 servings.

*From VegSource Interactive Newsletter Volume 1 Number 4 November 24, 1998
Copyright VegSource Interactive, November 24, 1998. All rights reserved.
Permission to quote newsletter is granted, as long as credit to vegsource.com is given.

TOMATO RICE

2 teaspoons vegetable oil
1/2 cup onion -- finely chopped
3 cloves garlic -- finely minced
2 1/2 cups vegetable broth
1 cup brown rice -- uncooked
2 medium ripe tomatoes -- peeled and chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme

Heat oil in a medium saucepan over medium heat.
Add onion and garlic.
Cook, stirring frequently, 5 minutes.
Add broth and bring to a boil.
Add remaining ingredients.
Reduce heat to medium-low, cover, and simmer 45 minutes, until rice is tender and most of the liquid has been absorbed.
Remove from heat and let stand covered, 5 minutes.
Fluff rice with a fork before serving.

*from The Meatless Gourmet by Bobbi Hinman

CORN ON THE COB IN JERK BARBEQUE SAUCE

INGREDIENTS
ears of corn on the cob
jerk barbeque sauce
1 sprig of thyme for each ear of corn

METHOD
Preheat oven at 350° F/180°C
Remove husk and silk from corns and place on aluminium foil.
Pour on Jerk Barbecue Sauce making sure corn is fully coated.
Add thyme, secure ends of foil paper. wrap twice if necessary to prevent leakage of sauce.
Place on a baking sheet and put to bake for approximately 25 minutes.

*If placed under a grill, turn several times until done.

**from gracefoods.com

RASTA PASTA

INGREDIENTS
3 quarts (3 litres)water
1 lb. (450 grams) coloured penne pasta
1 tsp. salt
1 Tbsp. vegetable oil
1 medium onion, chopped
4 cloves garlic, chopped
2 small tomatoes, chopped
1/2 cup broccoli, cut intp florets
2 medium carrots, sliced
1/2 dozen string beans, cut in fours
1 Tbsp. soft vegan margarine
1 packet coconut milk powder
1 cup warm water
2 whole pimento berries, crushed
2 small bay leaves

METHOD
Put water to boil, add salt and vegetable oil.
Add pasta and boil for 10 minutes then drain, dip in cold water, drain and set aside.
In a saucepan melt the margarine, add chopped onion, garlic and tomatoes, sauté for about 2 minutes. Add carrots, string beans, broccoli and continue to stir fry for a further 2 minutes,
Dissolve coconut milk powder in warm water, add to the sautéed seasonings and vegetables along with crushed pimento berries and the bay leaves, cook for 2 minutes.
Add pasta and mix in with the other ingredients in saucepan for 2 minutes.

*from gracefoods.com

STUFFED VEGETARIAN TOFU

INGREDIENTS
1/2 medium sweet pepper, chopped
1 clove garlic, chopped
1/2 medium onion, chopped
4 slices ginger, crushed
2 slices scotch bonnet pepper
2 Tbsps. tomato ketchup
1 block firm tofu, cut in 1/2" slices
1/8 tsp. salt
1/4 tsp. sugar
2 Tbsps. soya sauce
1/2 tsp. bean sauce
1 cup all purpose flour
1/4 cup breadcrumbs
1 cup vegetable oil

METHOD
Heat skillet, sauté sweet pepper, garlic, onion, ginger and scotch bonnet pepper in 2 tablespons vegetable oil. Stir in Grace Tomato Ketchup.
Use a small paring knife to slit along the tofu slice to create an opening.
Squeeze gently, and stuff with sautéd mixture.
Lay stuffed tofu in platter with salt, sugar, soya sauce and bean sauce mixture.
Dust in flour and breadcrumbs lightly, heat remaining oil, fry until golden brown, drain on absorbent paper.

*from gracefoods.com

TEK YU MEAT OUT RICE

INGREDIENTS
1 cup brown rice
2 cups water
8 ozs. (225 grams) tofu, cubed
1/2 tsp. salt
3 Tbsps. vegetable oil
8 ozs. (225 grams) carrots, diced
4 ozs. (120 grams) string bean, cut into pieces
8 ozs. (225 grams) broccoli, cut into florets
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 stalk celery, thinly sliced
2 stalks scallion, chopped
1 medium onion, chopped
2 Tbsps. soya sauce
1 Tbsp. cumin seed

METHOD
Steam rice in two cups boiling salted water over medium heat. Set aside.
Season tofu with salt and set aside.
Heat 2 tablespoons vegetable oil in a large skillet / frying pan, and fry tofu, set aside.
Blanch vegetable in boiling water for 2 minutes, then drain.
Heat the additional 1 tablespoon oil in a large skillet / frying pan and sauté the chopped bell pepper, celery, escallion, onion and soya sauce.
Add tofu, steamed rice and blanched vegetables.
Mix in the soya sauce and cumin seeds.

*from gracefoods.com

HOMINY CORN PORRIDGE

INGREDIENTS
2 cups hominy corn, soaked overnight
5 cups water
1 cup soy milk
1/2 cup coconut milk
2 sticks cinnamon
1/2 tsp. nutmeg
4 ozs. (120 grams) granulated sugar

METHOD
Put the hominy corn in water and bring to a boil.
Lower the flame and allow to boil until the corn grains are tender, stirring occasionally.
Add soy milk and coconut milk, cinnamon powder and nutmeg.
Simmer until thickened. Sweeten to taste.

*from gracefoods.com

RIPE PLANTAIN SALAD

INGREDIENTS
3 medium plantains (half ripe)
2 large carrots, shredded
2 medium onions, chopped
1 large red sweet pepper, chopped
2 cans green peas
1/2 cup cider vinegar
1 tsp. prepared mustard
2 Tbsps. granulated sugar

METHOD
Boil plantains in skin to keep them firm. When cool cut into cubes.
Combine plantains, carrot, onion, sweet pepper and green peas.
Whisk together vinegar, mustard and sugar thoroughly.
Drizzle over plantain, toss well. Chill for 1 hour before serving.

*from gracefoods.com

TANGY PINEAPPLE CABBAGE

INGREDIENTS
1 lb. (450 grams.) cabbage
4 slices pineapple, drained and cubed
1 Tbsp. sugar
3 Tbsps. white cane vinegar
1 Tbsp. vegetable oil
1 tsp. onion, finely chopped
1/2 tsp. grated orange rind
1/4 tsp. ground ginger
1 stalk scallion finely, chopped

METHOD
Cut cabbage into 6 wedges.
In a skillet, bring 1/2 cup of the reserved pineapple liquid to a boil.
Add pineapple cubes to cabbage with remaining ingredients.
Cover, reduce heat and simmer until crisp tender or for 5 minutes.
Remove to serving platter and sprinkle with scallion.
Serve immediately.

*from gracefoods.com

CREOLE CALLALOO SOUP

2 lbs. Callaloo leaves, spinach, or chard
1 clove garlic, chopped
1 1/2 lbs. okra, sliced
1 quart water
4 scallions, chopped, tops and bottoms
1 tbsp. parsley, chopped
3 tbsp. soup base boullion
1/2 tsp. thyme
1/2 tsp. hot pepper sauce
salt to taste

Combine all ingredients into a large pot. Cover and simmer for approximately 1 hour. Heat under low flame until ready to serve.

*from calantilles.com

VEGETARIAN GROUNDNUT STEW

2 cups chopped onions
2 tablespoons peanut oil or vegetable oil
1/2 teaspoon cayenne
1 teaspoon pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple juice or apricot juice
1 teaspoon salt
1 teaspoon grated peeled fresh gingerroot
1 tablespoon chopped fresh cilantro
2 chopped tomatoes
1 1/2-2 cups chopped okra
1/2 cup peanut butter

Saute onions in the oil for about 10 minutes.
Stir in the cayenne and garlic and saute for a couple more minutes.
Add the cabbage and sweet potatoes and saute, covered, for a few minutes.
Mix in the juices, salt, ginger, cilantro and tomatoes.
Cover and simmer for about 15 minutes, until the sweet potatoes are tender.
Add the okra and simmer for 5 minutes more.
Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve.
Add more juice or water if the stew is too thick.

*from The Moosewood Cookbook by Mollie Katzen

CARIBBEAN STYLE HOT RICE SALAD

1 cup water
1/4 cup peach salsa
1/3 cup uncooked brown and wild rice
1/4 teaspoon chili powder
1/4 teaspoon garlic powder (not garlic salt)
1 teaspoon dried onion flakes
1/4 cup black beans (from can), rinsed
1/4 cup crushed pineapple (from can), not drained
2 tablespoon vegan sour cream
2 green onions, chopped

In a one quart sauce pan, bring water to a boil. Add ingredients 2-8, stirring to distribute evenly throughout the pan. Cover. Reduce heat to low (just slightly above a simmer. On the scale from 1-10 on my stove top dial, I lower it to right between the 2 and the 3), and cook for about 40 minutes. Turn off heat, but do not remove pan from burner. Let sit for 20 additional minutes. This really makes the rice tender and fluff well. Remove from pan. Garnish with sour cream and green onions.

*from vegweb.com

Thanks. Gread thread :)

theres some good sounding nice looking tingeling recipes there thanks for those Goodbye Girl,ive some of my own i might post.

Great recipes! I love tostones, but I've never made them with brown sugar. If I want them sweet, I just wait until the plantain skins get really black, cut them diagonally, and then fry them. I'll have to try them with the sugar.

yum looks great! I´ll sure try a few of those next weekend as I´m having some friends over for dinner!

drink ideas to go with this food, anyone?

Quote:

---

daricsmami

Great recipes! I love tostones, but I've never made them with brown sugar. If I want them sweet, I just wait until the plantain skins get really black, cut them diagonally, and then fry them. I'll have to try them with the sugar.

---

that's what i usually do too, but this sounded interesting, like a dessert.

RED BEAN CAKES WITH CREAMY COCONUT SAUCE

2 T olive oil
1 small red onion, chopped
1 small red bell pepper, seeded and chopped
1/2 c chopped celery
1 large garlic clove, minced
1/2 t sweet paprika
1/2 t dried thyme
1/4 t cayenne, or to taste
salt & freshly ground black pepper
1 1/2 c cooked red beans (or 15 oz can)
1/2 c cold cooked brown rice
2 T minced fresh parsley leaves
1/4 c blanched almonds
1 T minced shallots
1/2 c unsweetened coconut milk

heat 1 T of the olive oil in a large skillet over medium heat. add the onion, bell pepper, celery, garlic, paprika, thyme, and cayenne. cover and cook, stirring occasionally, until softened, about 10 minutes. season with salt and pepper to taste and set aside to cool.

in a food processor combine the beans, rice, parsley, salt and pepper to taste, and sauteed onion mixture. pulse to blend, leaving some texture intact. shape into patties and set aside.

heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. add the bean cakes and cook, turning once, until browned on both sides, 7 to 10 minutes total. reduce the heat to low and keep warm while you prepare the sauce.

place the almonds and shallots in a blender and grind into a paste. add the coconut milk and salt and pepper to taste and blend until smooth. transfer to a small saucepan over low heat and cook, stirring, until hot.

transfer the hot bean cakes to a platter, pour the sauce over them, and serve.

*from Vegan Planet by Robin Robertson

JERK SPICED PORTOBELLO STEAKS

2 t light brown sugar or natural sweetener
1 t ground cumin
1 t ground allspice
1 t dried oregano
1 t sweet paprika
1 t salt
1/2 t cayenne
1/4 t freshly grated nutmeg
4 large portobello mushrooms, stems removed
1/4 c extra virgin olive oil

in a shallow bowl combine all of the spices. set aside.

coat the mushroom caps with 2 T of the olive oil, then coat them evenly with the spice mixture. heat the remaining 2 T of olive oil in a large skillet over medium heat. add the mushrooms and cook until tender, about 5 minutes per side. serve hot.

*from Vegan Planet by Robin Robertson

KEY LIME "CHEESECAKE"

1 1/2 c vegan gingersnap (or graham cracker) crumbs
1 c + 1 T sugar or natural sweetener
6 T soy margerine, melted
2 12oz packages firm silken tofu, drained
1 8oz package vegan cream cheese
1/3 c fresh lime juice (2-3 limes)
1 T grated lime zest

bring ingredients to room temperature. preheat the oven to 350 degrees F. Lightly oil a 9 inch springform pan.

in a medium-size bowl or food processor combine the crumbs, the 1 T sugar, and the soy margerine and mix well. transfer to the prepared pan and press the mixture against the bottom and side of the pan. bake for 5 minutes, then set aside to cool.

in a food processor process the tofu and vegan cream cheese together until smooth. add the 1 c sugar, the lime juice and zest, and process again until smooth. pour into the prepared crust and bake on the center oven rack until firm, about 40 minutes. turn the oven off and leave the cheesecake inside for 30 minutes.

remove from the oven and let cool to room temperature, then refrigerate for several hours before serving. remove the sides of the pan before cutting.

*from Vegan Planet by Robin Robertson

COCONUT CHIPS

1 dry coconut
salt

Crack the coocnut with a hammer and drain off the milk. Remove the meat and cut into very thin slices (do not remove the brown part of the coconut). Place the slices on a baking sheet, sprinkle with salt and bake in a low oven (stirring frequently) for about 20 minutes.
Serve hot

*from caribcon.com

MANGO CHOW

this is like a chutney to be served as a condiment with rice or other main dishes.

6-8 half ripe mangoes
1/2 cup currants
1/2 cup raisins
2 tablespoons finely chopped onion
1/2 teaspoon mixed powdered spices
2 cups vinegar
1 cup sugar
1/2 teaspoon white pepper
Salt to taste
1 tablespoon green ginger (grated)

Peel and dice the mango; cook with half the vinegar until soft. Strain through a coarse sieve. Boil the fruit, spices and seasonings in the rest of the vinegar. Combine mango puree with the sugar and add to the spices and seasoning mixture; allow to simmer and cook until thick. Cool and bottle.

*from caribcon.com

TRINIDADIAN ROTI WITH POTATO CURRY FILLING

POTATO CURRY

(total preparation time - approximately 1/2 hour plus time to wash/chop vegetables)
Ingredients:
1/4 sunflower oil
2 tsp turmeric
1 tsp cumin
1/2 tsp allspice
1/2 ground ginger
Note: Instead of the above spices, you can use the following:
4 tsp curry powder
1 small onion, cut into small pieces
4 cloves garlic, minced or crushed
2 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes
salt to taste

Additional ingredients
(optional-depending on personal taste and what is available in the kitchen): I like to add some or most of the following ingredients (if I have them)
up to 1 cup chick peas
up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then use less potatoes from above)
up to 1 cup of red, yellow, or green pepper (cut into small pieces)
up to 1/2 cup broccoli or cauliflower (chopped small
up to 1.2 cup sliced bok choy or cabbage
1/2 cup to 1 cup of water

Procedure:
Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan. Cook stirring for 5 minutes, careful not to burn spices. Then add onion and garlic and cook for 1-2 minutes stirring. You may have to turn down the heat a little bit so that the garlic doesn't burn. Then add the potatoes and fry them up for 1-2 minutes, stirring. This is also the time to add any of the following items: chick peas, sweet potato, nigerian yam, plantain, peppers, broccoli, cauliflower, bok choy, or cabbage. Add the water so that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2") Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble). Taste for salt and be sure that potatoes are soft. Add a little more water if necessary.

Serve on rice or scooped onto "roti" bread like a fat crepe.

ROTI BREAD
(preparation time-approximately 1 and 1/2 hours)
Ingredients:
1 cup flour
dash baking soda
soy milk (1 to 4 tablespoons, depending on humidity
1/4 cup vegetable oil
salt to taste
(optional-use combination of flour and ground chick peas) corn meal, bread crumbs, ground chick peas, or flour (for cutting board)
Also-rolling pin + cutting board or similar surface

Procedure:

In a big bowl, mix flour, and baking soda (and salt if you want any) (Mix with your hands/fingers) Add 1 tablespoon milk and work the mixture with your hands, trying to make a big ball. Once you have the dough in a ball, stop adding milk.

Make the dough into 3 balls and let them rest for 10 minutes. Put the oil in a in a bowl (so that you can get to it with your fingers. Roll out the dough on a board covered with bread crumbs or cornmeal or ground chick peas or flour. Each ball should make a circle 8" wide. Don't worry if it's too hard to roll out at this stage; the dough may be tough. Brush a thin layer of oil over the top surface of the circle and then scrunch it back up into a ball. Do this for all 3 balls, then let them sit for 1/2 hour to rest. The roll them out and oil them again. This time it should be easier, but they may be a little more sticky, so make sure your board and rolling pin are well floured.

Now warm a frying pan with a thick, even bottom to medium heat, no oil (there is already oil on the roti). Put one of the roti circles in and cook for about a minute. Turn it and when the hot surface cools a little, wipe it with oil. When there are some golden spots, the bread is done. Keep it between 2 plates or under a cloth to keep it soft and warm. Dump the potato curry mixture on top of the skin and fold the skin around it. You can eat it with your hands, or if it is too messy, silverware.

*from caribcon.com

JAMAICAN PATTIES

PASTRY
2 cup Flour
1/4 tsp Salt
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water

FILLING
2 tbs Margarine
1 Small white onion
Finely chopped
1/4 tsp Chopped Scotch Bonnet pepper
1 package Boca ground beef substitute, thawed
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
1/2 tsp Curry powder
1/2 tsp Dried thyme
1/4 cup Breadcrumbs
1/4 cup vegetable stock

Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area's West Indian grocery stores, or use jalapenos as a substitute. Also known as habanero peppers.

1. Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.
2. In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef substitute, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
3. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
4. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown. Yield: 10 patties.

*from caribcon.com

BARBADOS FRUIT SALAD

1 cup ripe golden apple
1 cup cantaloupe/ honey dew melon
1 cup grapefruits segments
1-cup young cucumber (chopped)
1 cup firm ripe papaya
1-cup firm table guavas
1 cup firm ripe mangoes
1 cup firm ripe carambolas (starfruit)
1 cup cherries
¼ cup sliced onion
¼ cup white wine
¼ cup rice syrup
1 head lettuce

Make a doily around a fruit bowl with lettuce leaves. Cut all fruit in uniform pieces. Mix onion, wine, and rice syrup in a small bowl. Shake and pour over vegetable and fruits. Toss and decorate with carambolas and cherries. Chill and serve.

*from caribbeanchoice.com

COCONUT BREAD

2 cups all purpose flour
1 Tbsp. baking powder
1/8 tsp. salt
1/2 cup sugar
1 serving egg substitute
1/4 cup coconut milk
6 Tbsps. vegan margarine, melted
1/2 tsp. vanilla
1/2 small coconut, peeled and grated

Preheat oven at 350°F/180°C
Sift dry ingredients in a bowl.
Combine sugar, egg substitute, coconut milk, melted margarine, vanilla, and grated coconut.
Scrape mixture on a floured board and knead lightly to form a dough.
Shape dough and place into a greased loaf pan and bake for 45 minutes or until done.

*from caribbeanchoice.com

PARADISE SALSA

2 Tbs. sliced onion
2 cups tomatoes, chopped into1/4" cubes
2 Serrano chilies, finely chopped
2 Tbs. Cilantro, finely chopped
I tsp. sugar (more sugar may be added if tomatoes are acidic)
1/4 cup Mexican beer
2 tsp. salt
Juice of 2 limes

Combine all ingredients and mix well. Let sit in refrigerator for at least 30 min. before serving Oh, feel free to consume the rest of the beer while waiting!

Yield: About 2 cups

*from caribbeanchoice.com

BLOODY MARY A LA JERK

i am a huge fan of the bloody mary, so this might be something wonderful.

1 quart tomato juice
½ cup freshly squeezed lime or lemon juice
1 tablespoon Dry Jerk Seasoning
1 cup light or dark rum
Generous dashes of hot pepper sauce to taste
Celery sticks and lime wedges for garnish

Combine the tomato juice, lime juice, and Dry Jerk Seasoning. Heat and bring to a boil. Allow to cool. Add the rum and pepper sauce. Serve chilled in a pitcher garnished with celery sticks and lime wedges.

*from caribseek.com

COO COO

15 okras soaked in 4 cups water
1 lb cornmeal
6 cups water
1 tsp salt or to taste
3 Tbs vegan margarine
1 onion chopped
5 cloves garlic, minced

Wash the okras and cut off the heads and tails. Cut into cartwheels and place in a pot with 2 cups water and all the other ingredients except the cornmeal. Bring to the boil and simmer for about 15 minutes.

In the meantime, place the cornmeal in a bowl and pour over 4 cups water to saturate the meal. Stir to make sure it is wet throughout.

After the 15 minutes pour out about three quarters of the okras and the cooking liquid and set aside.

Return the pot to a very low heat and pour in the wet cornmeal. Stir constantly to break up any lumps. Add the reserved okras and liquid a little at a time ... stirring to make sure the mixture is smooth. A coo-coo stick is normally used for this purpose - it resembles a small cricket bat. However, a wooden spoon also does the job quite well.

Continue to stir and cook on very low heat for about 10 minutes. When finished the Coo-Coo should be smooth and stiff. Transfer to an oiled dish.

*from caribseek.com

CUBAN STYLE GUACAMOLE

1 large, ripe Florida avocado or 3 California avocados, cut into medium wedges
1/3 to ½ fresh pineapple cut into ½ " chunks, or 1 can (16-oz) pineapple chunks packed in water
1 small onion, sliced very thin
¼ cup canola oil or to taste
1/3 cup white vinegar or to taste
salt

Peel pineapple and cut into ½ " chunks. Peel avocado(s) and slice into medium wedges. Peel and slice onions into very thin slices. Mix all the ingredients in a shallow bowl with salt, vinegar, and oil to taste. There should be enough liquid for all the ingredients to be completely covered by the tasty mixture and even have left over dressing into which to dip some delicious light and crusty bread.

Tip:
Do not prepare too far in advance of serving as the avocado slices will turn brownish and mushy. You may serve the salad at room temperature or chilled.

*from caribseek.com

TOOLUM

This is such a great story: In the early part of the twentieth century, sweet vendors would pound the streets of towns and villages in T&T, selling candies by means of a spinning wheel. For a penny, a customer spun the wheel and received the number candies indicated when the wheel stopped--up to fifty. Toolum, one of the earliest T&T candies, was undoubtedly supplied by such vendors.

Yield: 30 or more candies

2 cups brown sugar
½ cup molasses
5 cups grated coconut
2 tablespoons crushed dried orange peel
1 tablespoon freshly grated ginger
Grated coconut for topping

Melt the sugar in a pot under low heat, stirring constantly, and cook until it turns golden brown. Add the molasses, stirring constantly. Add the coconut, orange peel, and ginger, and reduce heat, still stirring. Cook until the mixture separates smoothly from the bottom and side of the pot.

Remove the pot from the heat and allow it to cool. Using a spoon, drop spoonfuls of the mixture onto aluminum foil or a slightly oiled cookie sheet. Place grated coconut atop each little cone.

*from caribseek.com

POLENTA, BEANS & COCONUT

There are two ways to make this dish: a quick and easy way and a tastier, more natural, but more time-consuming way.

Servings: 4 to 6

Easy Way:

1 tablespoon oil
¼ cup ground spices
2 (15½-ounce) cans red kidney beans
2 teaspoons seasoned salt
1(13½-ounce) can coconut milk
4 cloves
1 cup coarse cornmeal
2 teaspoons salt, or to taste

Heat oil. Add ground spices and sauté for 5 minutes on medium heat. Fry the beans and add seasoned salt for 5 minutes. Add coconut milk and cloves and let boil for 5 minutes. Add 3 cups of water and bring to a boil. Add cornmeal and salt. Lower heat and cover. Let cook for 25 minutes, stirring every 5 minutes.

Tastier Way:

1 cup dried red kidney beans
1 coconut
2 tablespoons oil
1 small onion, minced
3 garlic cloves, crushed and minced
¼ green bell pepper, minced
2 parsley sprigs, destemmed and minced
2 teaspoons salt
¼ teaspoon black pepper
4 cloves
1 cup coarse cornmeal

Boil kidney beans in 6 cups water, uncovered, on medium heat for 1½ hours or until beans are fork tender. Strain beans and keep liquid.

Crack the coconut open. Dislodge coconut from the shell and grate it. Boil grated coconut in 4 cups water, uncovered, on medium-low heat for ½ hour. Strain coconut and set water aside.

In a saucepan, heat oil. Fry the cooked beans with the onion, garlic, green pepper, and parsley for 5 minutes. Add coconut water and bean water (total 4 cups), salt, black pepper and cloves. Bring to a boil and add cornmeal. Cover and cook for 40 minutes, stirring every 5 minutes. You want liquid to evaporate but you do not want cornmeal to stick to the pot.

*from caribseek.com

DOUBLES

For dough:
1/3 cup warm water (100°-110°F).
1/4 teaspoon sugar
1 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper

For filling (curried channa):
2 cups dried chickpeas, soaked overnight in 6 cups of water, or 1 (16-ounce) can chickpeas
1 tablespoon vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 1/2 tablespoons curry powder (see Tips, below)
Pinch of ground cumin
Salt and ground black pepper to taste

For assembly:
1 cup vegetable oil
Hot pepper sauce (see Tips, below)
Kuchela (see Tips, below)
Thinly shredded cucumber



Make dough:
In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.

In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.

Make filling:
If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.

In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.

Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.

Assemble:
Punch down risen dough and allow to rest 10 minutes.

Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.

In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.

Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.

tips:
• The curry called for in this recipe is the Trinidadian kind, which has fewer chile peppers than that of India. If you cannot find Trinidadian curry, use Madras curry, but reduce the amount to 3 teaspoons.

• The hot sauce traditionally served with doubles is made from yellow habañero peppers. Matouk's is a popular brand, but other hot sauces can be substituted according to your preference.

• Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely.

Makes 8 to 10 doubles

*from Sweet Hands: Island Cooking from Trinidad & Tobago

MASHED PLANTAINS WITH LEEKS AND FRESH HERBS

7 cups water
1 cup vegetable broth
4 unpeeled large semi-ripe (yellow-black) plantains, ends trimmed, each cut crosswise into thirds

4 tablespoons vegan margerine, divided
2 tablespoons extra-virgin olive oil
1 large leek (white and pale green parts only), finely chopped
2 tablespoons minced fresh thyme
1 tablespoon minced fresh Italian parsley

1 1/2 teaspoons ground cumin
2 tablespoons chopped pecans

Bring 7 cups water and broth to boil in heavy large pot. Add plantains. Reduce heat to medium; cover and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel), about 20 minutes. Drain, reserving 1 cup cooking liquid. Cool plantains 10 minutes. Remove peel using hands or small paring knife. Transfer plantains to large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantains until smooth, adding more liquid by tablespoonfuls to thin mixture, if desired. Set aside.

Melt 2 tablespoons margerine with olive oil in medium nonstick skillet over medium heat. Add leek and sauté until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend. (Can be made 1 hour ahead. Let stand at room temperature. Microwave on high until heated through before continuing.)

Mix cumin into hot plantains. Season with salt and pepper. Spoon vegan margerine and pecans over; serve.
*from Bon Appetit May 2006

SAUTEED CHAYOTE WITH GARLIC AND HERBS

Look for chayote at supermarkets, Latin markets, and natural foods stores — it's a light-green pear-shaped squash that's mild and crisp.

2 tablespoons vegan margerine
2 large chayote squash, peeled, halved lengthwise, pitted, thinly sliced
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, chopped
2 green onions, thinly sliced

Melt margerine in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.

*from Bon Appetit May 2006

SPICY OKRA

2 (10-oz) packages frozen cut okra
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 (14-oz) can diced tomatoes
1 fresh habanero chile, pierced 3 times with a fork
1/2 teaspoon salt
1/4 teaspoon black pepper

Rinse okra in a colander under hot water.
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 3 minutes. Add tomatoes (including juice) and chile and boil, stirring, until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes. Add okra and cook, gently stirring, until okra is tender, about 5 minutes. Stir in salt and pepper and discard chile.

*from Gourmet March 2004

JICAMA SLAW

1 medium red onion, finely chopped (3/4 cup)
1 1/4 teaspoons salt
21/2 tablespoons fresh lime juice
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon black pepper
2 1/2 lb jicama, peeled and cut into julienne strips (9 to 10 cups)
1/3 cup finely chopped fresh cilantro


Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.
Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well.
Cooks' note:
• Jicama can be cut into julienne strips 6 hours ahead and chilled, covered.

*from Gourmet March 2002

HATIAN COLESLAW

i think this recipe would be great on top of grilled veggie burgers; especially if you add a slice of grilled pineapple and some fruit-based barbeque sauce.

1/4 cup vegan mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 tablespoon sugar
2 small serrano chilies, seeded, minced (about 2 1/2 teaspoons)
1 garlic clove, minced
1 teaspoon celery seeds
8 cups (packed) shredded cabbage (about 1 1/4 pounds)
2 cups (packed) shredded carrots (about 2 large)

Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.
Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature.

*from Bon Appetit August 1990

Quote:

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Windfall

yum looks great! I´ll sure try a few of those next weekend as I´m having some friends over for dinner!

drink ideas to go with this food, anyone?

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ginger beer, tropical fruit juices and nectars, or if you want alcohol here are some sources for rum-based cocktails:

http://cocktailfun.com/rum_cocktails.php
http://www.miss-charming.com/recipes/trop.htm
http://www.drinksmixer.com/cat/2058/

this is probably far more information than you need.

hehe nah that´s brilliant Goodbyegirl, thanks very much! :)