Cuisine of the Month June (West Indian)

Hi guys...

This month I will bring to you all the recipes that are famous here and some information about the Caribbean as well. I chose this because i live in the West Indies and i see amazing types of food. Thus West Indian Cuisine..

A little about West Indies (Caribbean)

West Indies are a chain of islands located on the South East of North America.

Fruits of the West Indies...

This place has a variety of exotic fruits but these are some that are widely used.

Ackee (Akee, Blighia Sapida)

A handful of islands grow ackee as an ornamental tree, but only Jamaica looks at it as a tree that bears edible fruit.. A bright red tropical fruit that, when ripe, bursts open to reveal three large black seeds attached individually to a soft, creamy yellow flesh. The tree grows about 9 metres (30 feet) tall. Ackee is poisonous if eaten before it is fully mature and because of its toxicity.

Balata (Ausubo)

A large tree bearing medium sized, purple/yellow skinned fruits, about two inches across, bearing many similarities to the sapodilla and taste similar to Star Apple

Breadfruit

The Breadfruit was originally grown in the South Seas - being a native of Polynesia. The breadfruit is a large tree that grows widely in Jamaica, but was unknown here before 1793. Its arrival is one of Jamaica's romantic stories. The first attempt to introduce the breadfruit was made at a time when many slaves were dying of starvation.

Guinep (Chennette, Akee, Canep, Chenep, Kenip, Mapo, Skinip, Spanish Lime, Tjennt)

This fruit has a rough but thin skin with soft jelly-like flesh. The slightly tart guinep grows in bunches and are usually eaten a small bunch a time. The pulp is used, juiced with limes and/or ginger to make a refreshing drink

Passion Fruit (Cocktail Fruit, Forbidden Fruit)

The flavourful translucent sop is scooped out of the hollow husks of the passion fruit for a delightful taste experience. Passion fruit juice is a preferred thirst quencher.

Sour Sop (Guanabana, Kwsl)

The soursop is ovoid in shape, covered with short , soft spines dark green in colour, changing to a pale green when ripe. The pulp of the fruit is white, of a 'woolly' texture and pleasantly acidic. The juice is used to make a delightful ice cream or iced drink.

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Note: There are a lot of recipes that use a pepper called scotch bonnet pepper. Dont get thrown back just because you dont know an ingredient. Here is something about these peppers so you know what to subsitute them with! If you need to know any other susbtitutes for ingredients provided please PM me, I will let you know!

The Scotch Bonnet is a variety of chili pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands.

Recipes

Chicken Pot-au-feu (245 calories)

Ingredients

1 chicken,
4 carrots,
1 zucchini,
4 turnip tops,
2 tomatoes,
4 miniature fennel,
4 miniature leeks,
10 cl (1/3 cup) olive oil,
chervil, salt, pepper.

Aromatic garnish: leek greens, carrots, onions, thyme, bay leaf, garlic.

Preparation

Remove the thighs and breasts from the chicken.
Break up the chicken carcass and place in a stewpot; saut' the bones until browned and add the aromatic garnish.
Cover with water and simmer 30 minutes.
When cooked, strain ans set the stock aside.
Prepare the vegetables, peel the carrots and turnips.
Place the tomatoes for 10 seconds in boiling water, remove and cool them in ice-cold water; then peel.
Cut into quarters, remove the seeds and place the tomatoes on a baking sheet with the olive oil, salt, pepper, thyme and bay leaf.
Place in 90'C (200'F) oven for approximately 4 hours.
Place the chicken in the stock and cook for 15 minutes over low heat.
Add the vegetables halway through.
Before serving, remove the skin from the chicken and skim the fat from surface.

Presentation
Place the chicken in a soup bowl; arrange the vegetables around it and add the chicken stock.
Grind some pepper over the top.

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Rack of Lamb Steamed with Thyme

Total time: 40 minutes

Preparation time: 10 minutes
Cooking time: Under 30 minutes
Cost: Reasonable
Difficulty: Easy

Ingredients

750 g (1 lb. 10 oz.) rack of lamb

A few sprigs of thyme

15 trimmed ovals of turnip

15 trimmed ovals of celery

15 trimmed ovals of carrot

250 g (9 oz.) green beans

5 artichoke hearts

5 tbsp. peas

Sauce

125 ml (1/2 cup) lightly thickened lamb stock

125 g (5 oz.) fromage blanc (fresh white cheese)

Chopped mint

Salt and pepper

Glaze

1 tsp. gelatin

1 tsp. soy sauce

2 tbsp. lightly thickened lamb stock

Method

Prepare the vegetables: steam until tender and glaze with a little of the thickened lamb jus, except for the beans.

Fill the artichoke bottoms with a spoonful of the peas that have been cooked in boiling water.

To make the sauce, combine the lamb jus and fromage blanc and heat gently. Season with chopped mint, salt and pepper. Keep warm.

For the glaze, combine the lamb jus and soy sauce. Sprinkle the gelatin over top and let soften for a few minutes. Heat gently until the gelatin dissolves.

Cook the lamb chops by sprinkling the thyme over them and steaming them for about 10 minutes.

Let rest 10 minutes; dry with paper towels; brush with the glaze and place under a hot broiler for a few seconds.

Arrange the lamb chops on a warmed serving plate; garnish with the vegetables and artichoke bottoms. Spoon the sauce over the lamb and serve immediately.

Thnk-you soo much, dear.🤗

Sorry, I forgot to remind you. 😳

-Rachna 😳

*Made into a sticky. 😊

Originally posted by: indianhomey1992

Thnk-you soo much, dear.🤗

Sorry, I forgot to remind you. 😳

-Rachna 😳

*Made into a sticky. 😊

No Problem Hun...Its all good 😊

Johnny Cake (One of my favorite)

What are "johnny cakes"? Johnny Cakes are bagel-sized biscuits, usually fried, that are made all over the Caribbean.

Ingredients

3

Cups Flour

1/4

Cup Cornmeal

2

Tablespoons Baking Powder

1

Tablespoon Salt

3

Tablespoons Sugar

1

Tablespoon Margarine

2

Tablespoons Vegetable Oil

1-1/2

Cups Water

1/3

Cup Frying Oil for Cooking

Sift together flour, cornmeal and baking powder. Mix together with salt, sugar and margarine. Make a well in the flour mixture and add vegetable oil. Add water slowly. Mix carefully until mixture is not sticky. Knead into a ball until smooth. Cover and let sit for 15 minutes. Roll dough into a long strip and cut into small pieces. Knead each piece into a small ball. On a floured surface, flatten each ball with a rolling pin or your finger tips and palms. Add about 1/3 frying oil into a frying pan or enough oil to cover bottom of pan. When oil is hot, add flattened cakes. Fry on one side for 2-3 minutes, turn and continue with other side until both sides are golden brown.

Servings: 1-1/2 dozen

Note: Johnny Cake can be eaten just the way it is or it can be served with various other things. For example:

1) Slice open the Johnny Cake from the center and add a slice of cheese, or eggs, or fish or burger ingredients or anything you can think of.

2) Johnny Cake and Chicken Leg is a very famous combination here in the Caribbean

Recipe for Chicken Leg

Ingredients

10 chicken legs
1/2 tbsp. chopped garlic
1/2 tbsp. chopped onion
Salt, pepper to taste
2 eggs
1/2 c. flour
1 c. bread crumbs
Oil

Season chicken legs with salt, onion, garlic, pepper. Steam chicken for 20 to 30 minutes. Dip chicken legs into the cream mixture (eggs, flour, bread crumbs). Deep fry.

Something for vegetarians

Patty is another all time favorite of the locals...

This recipe is has veg filling but meat can be subsituted and used as a filling

Veggie Patty

INGREDIENTS :

1 medium cabbage
1 small tomato cut up
2 tablespoon margarine
1 scotch bonnet pepper (or any pepper) Cut up and add for spicy flavor.
2 sprig tyme
1 crushed garlic or 2 teaspoons garlic powder
2 or 3 small slices of a sweet green pepper.
1 medium chopped onion or 2 table spoon onion powder
black pepper
salt to taste
1/4 cup water

METHOD:

Wash cabbage.
Cut up/slice cabbage leaves in pieces.
Saut tomato,onion, garlic, pepper, tyme in margarine.
Add cut up cabbage water and stir.
Cover saucepan and cook cabbage are tender.
Sprinkle with pepper and salt.
Do not over cook as you will be using this as filling.

INGREDIENTS FOR PASTRY: (Frozen Pastry can be used as well)
11 ozs Vegetable shortening
4 cups flour
1 level teaspoon salt
2/3 cup iced water

METHOD:

Combine salt and flour, and shortening

Add iced water in sufficient amount to have a dough which can be rolled out.
Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
Set overnight wrapped in wax paper in freezer.

Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
Dip dough in flour before rolling.
Roll quite thin and cut in a circle. (use saucer for help)
In the center of each circle place a spoonful of cabbage filling, fold dough over to form a crescent shape seal edges by crimping the edge and folding dough slightly under.
Do not prick the pastry.

Bake on ungreased tin sheet in a hot oven for about 35 mins.
This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.

Serving 3 dozen regular size patties.

Note: You can try different fillings for the pastries... (Some Examples: Spinach and Cheese, Plain cheese, Paneer Bhurji, Potato Masala etc)

Spicy Eggplant (Brinjal)

INGREDIENTS : 2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces 1 tbsp oil 5 garlic cloves, minced 2 tsp minced fresh ginger 1/2 cup chicken boullion, or vegetable broth (if none then water is fine) 2 tbsp. soy sauce 2 tbsp. rice vinegar 1 tsp. dark sesame oil 1 tbsp. sugar 1 tsp. hot chili-garlic sauce 4 scallion, chopped 1 or 2 tomatoes, coarsely chopped METHOD: Heat oil in a large non-stick pan or wok. Stir fry eggplant until slightly darkened, from 2 to 3 minutes. Reduce heat, and add garlic, ginger and stir-fry for 1 minute. Add boullion, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil. Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes. Stir in onions and tomatoes, and season with salt to taste. Cook 5 more minutes. Sprinkle with sesame seeds if you wish.

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Potato Salad

INGREDIENTS:

4 cups potatoes diced 2 large eggs 2 stalk escallion chopped 2 tablespoon margarine 1 clove garlic 1/2 teaspoon garlic powder 1 cup miracle whip (Mayonnaise) 1/4 tsp. black pepper 1/2 stalk celery (optional) 1/4 cup corn 1/4 cup baby peas (blanched) 1/4 cup carrot (optional)
• 1/4 tsp. salt

METHOD:

Wash, peel, dice and cook potatoes with eggs, about 10 mins. Dice celery, slice escallion and finely chopped garlic. When potatoes are boiled, drain instantly. Place in a large bowl, toss with margarine. Add corn, peas, escallion, garlic and celery. Stir in miracle whip with pepper and salt.
1. Add chopped eggs and stir lightly, serve warm or cold.
   

Jamaican Jerk Chicken (World famous dish of Jamaica)

"Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade."

Original recipe yield:
6 servings

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 3 Hrs 20 Min

INGREDIENTS
6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

DIRECTIONS

Place chicken in a medium bowl. Cover with lime juice and water. Set aside. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours. Preheat an outdoor grill for medium heat.
1. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Antillean Beans and Rice

Red beans and rice is another dish that is common throughout the Caribbean in many variations. This recipe comes from the island of Martinique.

Ingredients:

1 8-oz bag dried red beans (rajma) 1 head garlic 1 tbsp. parsley 3 scotch bonnet peppers 1 medium size oniond salt to taste
• 1 lb dry rice, cooked

Procedure:

1. Wash beans and soak in at least 6 inches of water overnight.
Chop onion and saute in a 8-quart pot in a bit of margarine or vegetable oil. When onion is soft, add beans with their water. Add scotch bonnet peppers, cutting only one in half (this will render the dish pretty spicy). Boil over medium heat for several hours, adding water as necessary. Cook until beans are very soft and there is little water left. Add crushed garlic, parsely, and salt. Leave over heat for 10 or 15 more minutes, stirring frequently.
2. Add to cooked rice, pouring over it or mixing the rice and beans together as desired.

Serving:

This recipe makes 8 servings.

Spiced Tuna with Fresh Mango Salad

(An odd combination but mouth watering dish)

For the Mango Salad:

2 grafted mangos, pitted and sliced (any supermarket mango should do - a grafted mango is less stringy than the local ordinary mango) 6 ripe plum tomatoes, chopped 1 bunch chives, chopped 6 basil leaves, chopped pinch salt freshly ground black pepper, to taste 2 ounces virgin olive oil
• 1 ounce champagne vinegar

Combine all of these ingredients and marinate for 4 hours

For the Spiced Tuna:

4 thick Tuna Steaks (a good couple of inches) 1 ounce whole cloves 4 cinnamon sticks 1 ounce fennel seeds 1 ounce black peppercorns
• 4 whole nutmegs

Place spices in a blender (some people like using a coffee grinder for spices) and process to a fine consistency.
1. Coat tuna steaks with the mixture and pan sear to medium rare.

To serve, arrange triangles of tuna over the mango salad. One can also decorate with deep-fried banana chips but that's taking it into the next realm of difficulty - you can easily forego that step and still have a memorable dish fancy enough for any occasion. Serve with any kind of rice, maybe some sauteed zucchini and/or peppers and oh what a meal.

Hey guys I am going away on an unplanned trip..
i will continue this section wen i come back..which is 26 june

here a some of the recipes to look forward for

Jamaican Jerk Chicken
veg Stew
creole shrimp
scalloped potato
macroni pie
fried plantain and many more..

sorry to leave this in such a way.

Neetu

No problem, Nettu jaanu. 😳