Run Down (Jamaica) serves 4
PROCEDURE
PROCEDURE
- 1 Marinate fish in the lime juice for 15 minutes.
- 2 Cook coconut milk over medium heat for 5 to 8 minutes or until it begins to turn oily.
- 3 Add onion, chile and garlic, cook 5 minutes or until onions are soft.
- 4 Add tomatoes, vinegar, and thyme and season with salt and pepper.
- 5 Drain the fish and add to the mixture. Cover and cook over low heat 8 to 10 minutes or until the fish flakes easily.
- 6 Serve hot with boiled bananas or roasted breadfruit.
Ensalada de Aguacate y Piña
Avocado and Pineapple Salad (Cuba) serves 4
PROCEDURE
Avocado and Pineapple Salad (Cuba) serves 4
PROCEDURE
- 1 Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Season with salt and pepper.
- 2 Lightly toss together the lettuce, pineapple, and red onions. Dress with oil and vinegar mixture; adjust the amount used to taste.
- 3 Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice. Serve with lime wedges.
Arroz con Pollo Chicken and Rice (Puerto Rico) serves 4
PROCEDURE
PROCEDURE
- 1 Wash the chicken and pat dry.
- 2 Mix together the garlic, oregano, salt, pepper, and vinegar; rub into the chicken pieces. Let stand 45 minutes.
- 3 Brown the chicken in the annatto oil until golden; remove and set aside.
- 4 Brown the longaniza and bacon. Drain off all but approximately 3 tablespoons (1½ ounces, 45 ml) fat.
- 5 Add onions and cook until soft, 3 minutes. Add red pepper sofrito, tomato sauce, and banana peppers; stir well and cook 2 minutes.
- 6 Add rice and stir to coat; cook stirring 2 minutes.
- 7 Add chicken pieces, capers, stock, and salt to taste. Bring to a boil. Lower heat to a simmer; cover and cook for 20 minutes or until the liquid has been absorbed and the rice and chicken are tender. Serve hot.
PROCEDURE
- 1 Heat the oil over low heat, add seeds, and cook for 5 minutes, stirring occasionally, until a rich orange color. Cool, strain, and store, covered, in the refrigerator.
Pepperpot Soup (Jamaica) serves 4
PROCEDURE
PROCEDURE
- 1 Combine meat and water; simmer, covered for 1 hour.
- 2 Combine kale and callaloo with 2 cups (16 ounces, 480 ml) water in a separate pan and cook until tender, about 30 minutes. Puree kale, callallo and liquid, add to the cooked meat.
- 3 Add onion, garlic, green onions, thyme, pepper, yam, and taro root and season with salt and pepper. Cover and simmer until meats are tender and yam and taro are cooked, 30 to 45 minutes.
- 4 Heat butter over medium heat and sauté okra until lightly brown. Add to soup.
- 5 Add shrimp and coconut milk and simmer 3 to 5 minutes. Correct seasoning.
Sweet Potato Cake (Martinique) serves 4
PROCEDURE
PROCEDURE
- 1 Preheat oven at 350°F (176°C)
- 2 Cook sweet potatoes in just enough water to cover until tender, 20 to 25 minutes. Drain and mash.
- 3 While still warm mix in butter, sugar, and rum.
- 4 Beat in eggs, one at a time.
- 5 Add milk, grated rind, and lime juice.
- 6 Sift together cinnamon, nutmeg, salt, and baking powder. Add to sweet potatoes and mix thoroughly.
- 7 Pour into a greased 9 × 5-inch (22.5 × 12.5 cm) loaf pan.
- 8 Bake at 350°F (176°C) 1 hour or until a cake tester comes out clean.
- 9 Let cool 5 minutes, then turn onto a rack to cool.