Caribbean Recipes

Darling I know you lips are watering just thinking about this dish. Well I tell you when you start that pot up the aromas will cause your taste buds to dance like crazy! Anyway go start cookin’ chil’ and don’t let me stop you.

INGREDIENTS:

8 oz. Stew beef
1 large carrot - peeled and sliced
2 medium potatoes - peeled and quartered
2 tbsp. Bajan Seasoning **
1/4 tsp. Seasoned salt
1 tbsp. Gravy browning
2 tbsp. Tomato ketchup
1 cup Water
2 tbsp. Vegetable oil
2 cups long grain rice soaked in water for 2 hours
1/2 cup pigeon peas soaked in water overnight - if possible use the canned variety and then you will need 1 cup.
1 oz. Salt pork
1/2 tsp. Thyme
4 cups water

METHOD / DIRECTIONS:

For the stew…..

Wash and cut beef into bite sized pieces then rub with the Bajan Seasoning and Tomato Ketchup.
Heat the oil in a skillet and stir fry the meat for 10 minutes.
Pour in the gravy browning and cook for another 5 minutes.
Add the water, cover and simmer for 30 minutes.
Stir in the carrot and potatoes, adjust the seasonings with a little seasoned salt, and cook for another 15 minutes.
Add a little more water if necessary.

The meat should be tender after 45 minutes of cooking but if not go a while longer.

For the rice…..

Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil.
Reduce heat and simmer for 30 minutes or until peas are tender.
Wash and drain rice and add to the pan.
Pour in enough water to just be level with the rice and peas mixture.
Bring to the boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or until light and fluffy.

** This seasoning is found in almost every home in Barbados, and is the secret to the success of many mouth-watering Bajan dishes. One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking or frying. For Free recipe download go to: http://www.recipesfrombahamas.com

For More Free Bajan Recipes: http://www.recipesfrombahamas.com/barbados.cfm

Tags: Barbados // Add Comment »

Ingredients:
Yield: 1 Servings

1	Pounds	Onions, peeled and coarsely chopped
5	Ounce	Green onion, coarsely chopped
8		Garlic cloves, peeled
4		Bonney (Scotch bonnet) peppers, seeds and stems removed or substitute habaneros
2	Ounce	Fresh thyme
2	Ounce	Fresh parsley
2	Ounce	Fresh marjoram
1½	Cup	Vinegar
2	tablespoon	Worcestershire sauce
1	teaspoon	Ground cloves
¼	teaspoon	Black pepper
3	tablespoon	Salt

Method / Direction:

In a food processor, combine the onions, green onions, garlic and peppers and process to a coarse paste. Remove the leaves from the stems of the thyme, parsley, and marjoram. Place the leaves and the vinegar in a blender and liquefy. Combine the onion paste, vinegar mixture and the remaining ingredients in a bowl and mix well. Cover and refrigerate for a whole week before using. The seasoning will keep in the refrigerator for at least six months. Yield: two to three cups.

This seasoning is found in almost every home in Barbados, and is the secret to the success of many mouth-watering Bajan dishes. One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking or frying.

Get More Free Recipes Here: http://www.recipesfrombahamas.com/barbados.cfm

Tags: Barbados // Add Comment »

This Recipes is from the island of the Bahamas

This dish is found faithfully on the side of almost every plate in the Bahamas especially Sunday afternoon meals. It’s not a complicated side dish but it taste as if a master chef prepared it.

Ingredients:

4 med Irish potatoes, med cubed

1 cup Onion diced small

1 cup Green pepper, diced small

½ sml Hot pepper, dice fine

1 ½ tbsp Mayonnaise

1 tsp Mustard

2 Eggs, hard boiled

1 tsp Salt

3-4 cups Water

Preparation:

In a medium sauce pan, add water and salt and bring to a boil. Peel and cube potatoes then add to boiling water. To save time you may include the eggs in the same pot. Allow to boil until fork penetrates potatoes easily. Be careful not to over cook. Strain potatoes and set aside to cool, place eggs in a bowl of cold water to cool. To remove egg shells tap lightly on with a fork, shell should peel off easily.

Combine remaining ingredients into a large bowl then add cooled potatoes. Dice eggs and add to large bowl. Carefully mix ingredients until mayo and mustard are evenly distributed. Place in refrigerator to chill before serving.

This dish complements, peas’ n rice, steamed fish, steamed conch, fried fish, cracked conch or any meal that involves rice and a meat. Or you my substitute it for rice if you feel there is too much starch on your plate. “ Chil’ all I can tell you is just enjoy it! “

For more Bahamian recipes go to : www.recipesfrombahamas.com

Tags: Bahamas // 2 Comments »