Most likely to be found in: Trinidad & Tobago, and Guyana.
Alternative Names: Pholourie, Savoury Split Pea Fritter Balls.
THE SECRET: The key ingredient is split pea/dhal powder/flour, which is quite difficult to find in the UK. However, you can always make your own or use Chana Dhal (chickpea) flour as an alternative.
In the Guyanese recipe the ratio of split pea powder to plain/all-purpose flour is 2:1 whereas in the Trinidadian recipe it is 2:½.
Most recipes advise against using hot pepper sauce in the Phulorie batter, so use fresh chillies or other hot peppers (to taste) here.
OTHER BACKGROUND INFORMATION: You may be able to find one of the following Trinidadian split pea powder brands at your local ethnic food store or market: Lions Brand, Chatak or Sheik.
INGREDIENTS (SERVES 6):
Trinidadian Version:
2 cups split pea powder/flour or 2 cups ground split peas
½ cup/75 g/2½ oz plain/all-purpose flour
2 cloves garlic, minced/puréed
1 tsp salt
black pepper
1 tsp Caribbean curry powder
1 tsp cumin (geera)
2 tsp baking powder
1 small hot pepper, finely diced, (to taste)
Guyanese Version:
2 cups dhal (split peas) flour
1 cup/150 g/5 oz plain flour
3 cloves garlic
1 onion, finely diced
1 tsp salt
3 tsp baking powder
2 tsp curry powder
½ red Scotch bonnet pepper, diced and seeds removed
NB. If you cannot find split pea powder/flour you will need to soak your split peas overnight, dry, and then grind into a fine powder using an electric grinder or hand-grinder on its finest setting.
1. Mix the split pea powder, flour and other dry ingredients, plus Scotch bonnet/hot pepper into a bowl.
2. Add enough water to make a thick batter, and allow to stand for at least 1 hour.
3. Heat some oil for frying in a Dutch Pot, wok or other roundbottomed pan.
4. Drop a teaspoonful of batter at a time into the hot oil, and let it cook until puffed and making golden brown balls. (TIP: You can fry several phulorie balls at the same time, but not too many as it will make it more difficult to maintain the right temperature of the oil.)
5. Serve with Tamarind Sauce, Caribbean Mango Chutney and/or Caribbean hot pepper sauce.
6. The Guyanese version of this recipe may also be served with ‘Mango Sour’ which is made by:
a) Peeling 1 or 2 green mangos, and cutting them into large slices.
b) In a covered pan, steaming the mango slices on medium/low heat with 2 or 3 cloves of garlic, 1 teaspoon of hot pepper sauce and 1 teaspoon of salt, plus enough water to cover the mango slices.
c) Adding extra water (as necessary) to prevent the ingredients burning/drying.
d) When the mango is soft, removing it from the heat, cooling, and then blending in a food processor.
Most likely to be found in: Trinidad & Tobago and Guyana.
Alternative Name: Curry Channa and Aloo.
THE SECRET: This is a very simple dish, but the flavour can be improved if the potatoes are marinated in the curry spices for a few hours before cooking. The potatoes and chickpeas can easily be substituted with pumpkin and callaloo.
OTHER BACKGROUND INFORMATION: Precooked canned/tinned chickpeas are now widely available in most food stores, which eliminates the need to soak and boil dried chickpeas.
INGREDIENTS (SERVES 6):
1 tbsp oil (for frying)
1 medium onion, diced
2 tbsp Caribbean curry powder
4 cloves of garlic, minced
1 tbsp chopped fresh/dried thyme
3 escallion stalks, diced
1½ cups/360 ml/12 fl oz boiling water/vegetable stock/bouillon
2 potatoes, peeled and cut into cubes
1 × 400 g tin chickpeas
salt and pepper (to taste)
hot sauce for serving (optional)
1. In a Dutch Pot/heavy-bottomed pan, heat the oil.
2. Add the diced onion to the pot and sauté for a couple of minutes.
3. Add the curry powder, garlic, thyme and escallion and cook for a further minute, stirring constantly.
4. Add 2–3 tablespoons of the water/vegetable stock to the pot and stir continuously until you get a thick curry sauce.
5. Add the chopped potatoes and stir them to coat with the curry.
6. Add additional boiling water, if necessary, to maintain a simmer.
7. Mash a few potatoes against the side of the pot to thicken the sauce.
8. Add the drained chickpeas and mix.
9. Cook until the water reduces down, the vegetables are tender, and the curry sauce is thick.
10. Add salt and pepper (to taste).
11. Serve with rotis, Doubles and/or other curried meats.
Most likely to be found: All over the Caribbean and Louisiana.
THE SECRET: The secret of a great Creole (or Cajun) dish is what is known as the ‘Creole (or Cajun) holy trinity’ (a mirepoix of vegetables) being the blend of onions, bell peppers and celery which form the basis of the dish.
OTHER BACKGROUND INFORMATION: In many Louisianan Creole and Cajun recipes the ‘holy trinity’ of vegetable ingredients are added in equal quantities. However, this is not necessarily the case in Eastern Caribbean Creole or Cajun cooking, so you are free to experiment with whatever quantities you prefer.
INGREDIENTS (SERVES 6):
2 tsp vegetable oil
1 large onion, finely diced
100 g/¼ lb bacon (optional), finely chopped
2 cloves of garlic, chopped
1 small red sweet pepper, finely diced
1 small green pepper, finely diced
2 sticks of celery, finely diced
1 tbsp chopped fresh thyme
1 tsp Creole Seasoning (see: Recipe No. 58)
1 tsp hot pepper sauce (to taste)
1 × 400 g tin/can chopped tomatoes or 4 medium fresh tomatoes, diced
2 cups/400 g/14 oz long grain rice
2½ cups/600 ml/1 pint stock (vegetable, beef or chicken)
1 × 400 ml tin/can coconut milk (optional Caribbean Creole – to be substituted for 400ml of the water or stock)
1. Heat the oil in a heavy-bottomed pan on medium heat.
2. Add the onion and bacon (optional), cook until the onion is soft.
3. Add the garlic, diced sweet peppers, diced celery and thyme.
4. Add the Creole Seasoning and hot pepper sauce and stir.
5. Add the tomatoes, stir and cook for 5 minutes.
6. Add the rice, and stir into the other ingredients.
7. Add the stock and coconut milk* (*as a partial substitute for the stock).
8. Cover with tin foil and the lid, then steam for 15–20 minutes until all the liquid has been absorbed and the rice is cooked.
9. Add salt, to taste.
10. Serve with any Caribbean meat or fish dish as an alternative to rice and peas, and/or Ground Provisions.
Alternative Name: Trini Calypso Rice
Most likely to be found in: Trinidad & Tobago.
INGREDIENTS (SERVES 6):
2 tsp vegetable oil
1 small onion, finely diced
2 cloves of garlic, chopped
1 tsp hot pepper sauce (to taste)
1 small red sweet pepper, finely diced
1 small green pepper, finely diced
1 carrot, finely diced
1 tbsp chopped fresh thyme
2 cups/400 g/14 oz long grain rice
2 cups/480 ml/16 fl oz water
2 cups/480 ml/16 fl oz stock (vegetable or chicken)
1 tsp salt (to taste)
METHOD:
1. Heat the oil in a heavy-bottomed pan on medium heat.
2. Add the onion to the pan and heat until soft.
3. Add the garlic, hot pepper sauce, diced sweet peppers, diced carrot and thyme.
4. Add the rice to the other ingredients in the pot and then stir for 1 minute.
5. Add the water and stock.
6. Cover and steam for 15–20 minutes until all the liquid has been absorbed and the rice is cooked.
7. Serve with any Caribbean meat or fish dish as an alternative to rice and peas, and/or Ground Provisions.
Most likely to be found in: Jamaica.
THE SECRET: Do not use too much oil in the frying process, as this will make the fritters too greasy. Also, the oil must be hot enough, so that the fritters do not absorb too much of it. Milk creates a smoother batter than water. You also tend to get better results if you use a food processor to blend the batter ingredients.
OTHER BACKGROUND INFORMATION: Caribbean Fritters can be served hot or cold for breakfast or lunch, or as a starter for an evening meal.
INGREDIENTS (SERVES 6):
3 onions
1 chilli pepper, deseeded
1 small sweet pepper, deseeded
1 bunch callaloo
1 tsp black pepper
2 sprigs of thyme, chopped
750 g/1½ lb self-raising flour or half plain, half self-raising
1 tsp sugar
25 g/1 oz butter
½ tsp salt
285 ml/½ pint milk
oil for shallow frying
METHOD:
1. Wash and chop the onions, peppers and callaloo.
2. Put in a blender along with the black pepper and thyme and blend.
3. Put the flour, sugar, butter, salt and milk in a bowl and mix together with the blended vegetables.
4. Heat 1 tsp of the oil in a shallow frying pan and fry small amounts of the batter to make 3 or 4 fritters at a time. Fry until golden brown on each side.
5. Remove the cooked fritters from the pan and drain on kitchen roll.
6. Repeat Steps 4 and 5 until all the batter mixture is finished.
Most likely to be found in: Jamaica, Trinidad and all over the Caribbean.
THE SECRET: As with Callaloo Fritters, do not use too much oil in the frying process, as this will make the fritters too greasy. Also, make sure the oil is hot enough so that the fritters do not absorb too much oil. Milk creates a smoother batter than water. You also tend to get better results if you use a food processor to blend the batter ingredients.
OTHER BACKGROUND INFORMATION: Fritters may also be shallow or deep fried, but do ensure that the oil is hot and that individual fritters have enough space in the frying pan or deep fat fryer to ensure quick and even cooking.
If using dried salt fish, it must be presoaked in water for several hours (or overnight) prior to cooking. For more information, see: Salted Fish in Essential Caribbean Cooking Ingredients, page 16.
INGREDIENTS (SERVES 6):
225 g/½ lb salt fish/salted cod (dried or tinned)
1 medium sized onion, finely diced
2 green onions, chopped
½ sweet red/green pepper, finely diced
1 tsp black pepper
½ cup/120 ml/4 fl oz milk or water
1 tsp baking powder
150 g/5 oz/1 cup plain/all-purpose flour (or half plain and half self-raising)
oil (for frying)
1 Scotch bonnet pepper, seeds removed and diced
salt (to taste)
1. If using dried salt fish: Soak the salt fish overnight in water or for at least 6-8 hours (changing the water at least 3-4 times) to remove excess salt.
2. If used tinned salt fish: Go to Step 4.
3. Taste a small piece of the salt fish prior to use to check that it is not too salty. Change water and soak for a further 2 hours, if necessary.
4. Using a sharp knife, dice the salt fish into equal size pieces, and add to a clean mixing bowl.
5. Add the finely diced onions, sweet pepper and black pepper to the salt fish and stir.
6. Pour in the milk (or water) and stir.
7. Allow this mixture to stand for 30 minutes before adding the baking powder and flour.
8. Mix until everything is blended into a smooth, thick batter.
9. Heat 1 tsp of the oil in a shallow frying pan and fry small amounts of the batter to make 3 or 4 fritters at a time. Fry until golden brown on each side.
10. Remove the cooked fritters from the pan and drain on kitchen roll.
11. Repeat Steps 4 and 5 until all the batter mixture is finished.
Most likely to be found: All over the Caribbean.
THE SECRET: The secret is to ensure that the cabbage and carrots are not overcooked (soggy).
OTHER BACKGROUND INFORMATION: This is a very simple dish which can be served with any Caribbean main course.
INGREDIENTS (SERVES 6):
1 medium hard cabbage
225 g/½ lb carrots
1 onion
1 sweet pepper (any colour)
50 ml/2 fl oz oil (for frying)
3 rashers of bacon, diced (optional)
1 whole Scotch bonnet pepper or 1½ tsp hot pepper sauce
2 tomatoes
225 g/½ lb mushrooms (optional)
1 sprig of fresh thyme
1 tsp mixed herbs
pinch salt/black pepper (to taste)
1–2 tbsp water
1. Wash and shred the cabbage and carrots.
2. Clean and chop the onion and sweet pepper. The Scotch bonnet pepper should not be chopped but cooked whole.
3. Heat a wok or pot on a high heat and then add the oil.
4. Add the onion, and bacon if using, and stir for 2–3 minutes.
5. Add the cabbage, carrots and peppers and/or hot pepper sauce, and stir for a further 2–3 minutes.
6. Add the tomatoes, mushrooms (if using), thyme, mixed herbs, salt and black pepper and stir.
7. Add the water, reduce the heat and cover.
8. Cook for 12–15 minutes until the cabbage and carrots are cooked.
9. Serve hot.
Most likely to be found in: The French-speaking
eastern Caribbean and Louisiana.
THE SECRET: The ‘trinity of vegetables’ (onions, celery and peppers) is the secret of any good Creole dish. Also a good Creole Seasoning is very important. You can attempt to make your own or buy it ready made in most food stores and markets.
OTHER BACKGROUND INFORMATION: Creole food is greatly influenced by French settlers but also has significant traces of African, English, German, Native American, Portuguese and Spanish cooking.
INGREDIENTS (SERVES 4–6):
either 8 pieces of chicken (legs and thighs) or 1 whole chicken, cut into portions
4–6 tsp Creole Seasoning (to taste), see: Recipe No. 58
2 small onions, diced
1 stick of celery, diced
1 green pepper, diced
1 Scotch bonnet pepper, deseeded and chopped or 2 tsp hot pepper sauce (to taste) or ½ fresh jalapeno pepper
6–10 small mushrooms, chopped (optional)
5 cloves of garlic, minced
1 tbsp vegetable oil (for frying)
1 × 400 g can/tin chopped tomatoes, with liquid
white/black pepper (to taste)
1. Season/Marinade the chicken pieces with the Creole Seasoning for 4–6 hours (or preferably overnight).
2. In a Dutch Pot or deep frying pan, sauté the diced onions, celery, green pepper, hot pepper/hot pepper sauce, mushrooms and garlic in the oil on high heat for 3–5 minutes.
3. Add the chicken pieces and brown for a further 2–3 minutes.
4. Add the tomatoes and stir.
5. Reduce the heat, cover and slow cook for 1 hour until the chicken is well done. (NB: If you wish to cook this dish the Louisianan way you can use a ready-made slow cooker which will add several hours more to the cooking time.)
6. Serve with rice, salad and/or Ground Provisions.
Most likely to be found in: New Orleans, Louisiana.
Alternative Name: Red Jambalaya.
THE SECRET: As with other Creole cookery, the secret of a good Jambalaya is the ‘Holy Trinity’ of vegetables (onions, celery and peppers). You can alter the proportions to suit your own individual taste.
OTHER BACKGROUND INFORMATION: Creole is a blend of French, Spanish, African, Portuguese, Italian and Native American cooking.
INGREDIENTS (SERVES 6–8):
450 g/1 lb boneless chicken, cubed
450 g/1 lb smoked sausage, diced
1 large onion, diced
1 small green pepper, diced
1 small red pepper, diced
6 cloves of garlic, minced
4 stalks celery, chopped
1 tube of tomato purée/paste
10 cups/2.4 litres/4 pints chicken stock/bouillon
1 × 400 g tin/can chopped tomatoes or 4 fresh tomatoes, chopped
3 tsp Creole Seasoning (readymade or see: Recipe No. 58)
2 tsp ground black pepper
2–4 tsp hot pepper sauce (to taste)
2 sprigs of fresh thyme
½–1½ tsp salt (to taste)
4 cups/800 g/28 oz long grain rice
450 g/1 lb shrimps/prawns (optional)
1. Brown the chicken and sausage in a heavy-bottomed pan.
2. Pour off all but 2 to 3 tablespoons of the fat. Set the meats aside in a covered dish.
3. In the frying pan, sauté the onion, green and red peppers, garlic and celery until the onion just starts to turn translucent.
4. Add the tomato purée/paste and cook over low heat for about 5 minutes. Add 2 cups of the chicken stock and stir until all the ingredients are well blended.
5. Add the tomatoes, Creole Seasoning, pepper, pepper sauce, thyme and salt to taste.
6. Cook over low-medium heat for about 10 minutes.
7. Add the meats and cook for another 7 minutes.
8. Add the rest of the stock/bouillon.
9. Stir in the rice, combining thoroughly.
10. Cover tightly.
11. Simmer for 20–25 minutes or until the rice is done.
12. If using, add the prawns/shrimps 7–10 minutes prior to the end of the cooking time.
Most likely to be found: All over the world.
Alternative Names: Southern Fried Chicken,
Caribbean Fried Chicken, Shake ’n’ Bake Chicken.
THE SECRET: Seasoning chicken directly, rather than seasoning flour/breadcrumbs achieves the best tasting chicken. Also, do not over fry the chicken as this will make it dry and hard.
OTHER BACKGROUND INFORMATION: Healthier Option: Chicken can be baked in the oven for 40–45 minutes (instead of frying) which will produce similar results (but less greasy) provided that you have not removed the chicken skin prior to cooking.
INGREDIENTS (SERVES 4–6):
1 whole chicken or 8 chicken pieces – legs and thighs
3 tbsp vinegar (optional)
1 onion, finely chopped
2 tsp chopped thyme
4 cloves of garlic, crushed
2 tsp black pepper
2 tsp paprika
3 escallion stalks, finely chopped
2 tsp chicken seasoning (optional)
1 tbsp soya sauce
1 tbsp vegetable oil
2 eggs
6–8 tbsp plain flour or breadcrumbs
3 cups cooking oil (for deep frying)
1. Prepare the chicken using the vinegar (optional). (See: Meat and Fish Preparation – Caribbean Style, page 9.)
2. Remove the excess liquid.
3. With a sharp knife trim off any excess fat, skin or sinew.
4. Add the chicken pieces to a large bowl and season with the onion, thyme, garlic, black pepper, paprika, escallion, chicken seasoning, soya sauce and 1 tablespoon of vegetable oil.
5. Cover the bowl and leave to marinade for 4–6 hours (or preferably overnight) in a refrigerator.
6. Remove from the refrigerator. Add the eggs to the bowl with the chicken and stir well.
7. Put the flour or breadcrumbs into a bowl or a clean plastic bag.
8. Place the chicken in the bowl/plastic bag one piece at a time and coat with the flour/breadcrumbs.
9. Remove each chicken piece/portion from the bag/bowl and then repeat.
10. Put the cooking oil in a Dutch Pot/large thick-bottomed pan on a medium heat. (NB: If you place the bottom tip of a wooden spoon into the heated oil and bubbles form, the oil is ready for frying.)
11. Add the chicken pieces to the pot/pan of hot oil two at a time and fry for 5–7 minutes until golden brown.
12. Remove the cooked chicken from the hot oil and place on a rack/tray covered with kitchen paper/towels to remove excess oil.
13. Serve hot or cold.
14. Can be eaten with rice, potato, chips, salad.
Most likely to be found in: Louisiana.
Alternative Name: Creole Gumbo.
THE SECRET: Not burning the butter and making a smooth roux are the main secrets to a perfect Gumbo. Control of the cooking temperature is vital. Also you must keep stirring the roux at all times while it is cooking. DO NOT overcook the prawns/shrimps.
OTHER BACKGROUND INFORMATION: Gumbo is a stew that most probably originated in Louisiana during the eighteenth century. There are many different varieties of Gumbo. In New Orleans it is known as Creole Gumbo.
INGREDIENTS (SERVES 6):
5 cups/1.2 litres/2 pints chicken stock
1 white onion, chopped
4 escallion stalks, chopped
1 green pepper, chopped
1 tbsp Creole Seasoning
1 whole chicken, cut into portions (breasts, thighs, legs, etc.) or 8 chicken portions (thighs or breasts for best flavour)
3 tbsp butter
½ cup/75 g/2½ oz plain/all-purpose flour
2½ cups/600 ml/1 pint chicken stock
450 g/1 lb Creole smoked sausage, chopped
Optional Seafood:
1 cup prawns/shrimps
1 cup crawfish meat
1 cup crab meat
1. In a large heavy-bottomed pot, add the chicken stock, onion, escallions, pepper, Creole Seasoning and chicken portions.
2. Bring the pot to the boil and then reduce the heat and cook the chicken for approximately 35–45 minutes, until the meat is tender and no longer runs pink.
3. Drain off the liquid from the chicken, debone and then set to one side.
4. In a saucepan add the butter over medium heat and allow to melt until it goes nutty brown in colour (but not burnt).
5. Stir the flour into the melted butter to create a smooth dark brown roux.
6. Add the chicken stock, a small amount at a time, and whisk until the roux becomes a smooth dark brown sauce.
7. Add the boiled chicken pieces, sausage pieces and bring to the boil.
8. Cover the saucepan and simmer over the lowest heat for approximately 45 minutes.
9. If using, add the raw prawns/shrimps and other seafood to the pot and simmer for a further 8–10 minutes (until the prawns/shrimps are cooked).
10. Add salt and pepper to taste and then serve.
Most likely to be found in: New Orleans.
Alternative Name: Red Jambalaya.
THE SECRET: For a good Cajun Jambalaya, the ‘trinity of vegetables’ should be in the proportion of 50 per cent onions, and 25 per cent each celery and green/red peppers. However, these proportions can be altered to suit your own individual taste.
OTHER BACKGROUND INFORMATION: Cajun Jambalaya unlike the Creole version does not contain any tomatoes.
INGREDIENTS (SERVES 6):
2 tsp olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
225 g/8 oz smoked sausage (kielbasa or andouille), diced
1 cup diced onion
½ cup diced green/red pepper
½ cup diced celery
2 tbsp chopped garlic
¼ tsp cayenne pepper
½ tsp onion powder
salt and ground black pepper (to taste)
2 cups/400 g/14 oz uncooked white long grain rice
4 cups/960 ml/32 fl oz chicken stock
3 bay leaves
2 tsp Worcestershire sauce
1 tsp hot pepper sauce
Optional Meat & Seafood:
1 cup shrimps/prawns
1 cup smoked ham, diced
1 cup crawfish
1 cup crab
1. Heat the oil in a large pot over medium high heat.
2. Sauté the chicken, diced sausage (and optional smoked ham) until lightly browned, about 5 minutes.
3. Stir in the onion, green/red pepper, celery and chopped garlic.
4. Season with the cayenne, onion powder, salt and pepper.
5. Cook for 5 minutes, or until the onion is tender and translucent.
6. Add the rice, and then stir in the chicken stock and bay leaves.
7. Bring to the boil, then reduce the heat. If using, add the shrimps/prawns, crawfish and/or crab meat. Stir, cover and simmer for 8–10 minutes, or until the rice is tender (ensuring that the shrimps/prawns are not overcooked).
8. Stir in the Worcestershire and hot pepper sauces.
Most likely to be found: All over the Caribbean.
Alternative Name: Banana Cake.
THE SECRET: This bread/cake should be light and moist.
OTHER BACKGROUND INFORMATION: The mixture will make 2 layer cake tins or approximately 18 cup cakes. The cup cakes should be baked at 350ºF/180ºC/Gas Mark 4 (160ºC fan assisted oven) for 30 minutes.
INGREDIENTS (SERVES 6):
225 g/8 oz flour
2 tsp baking powder
¼ tsp nutmeg
100 g/4 oz butter or margarine
170 g/6 oz sugar
2 eggs, beaten
450 g/1 lb ripe bananas
1 tsp lime juice
1 cup/240 ml/8 fl oz milk
METHOD:
1. Sift the flour, baking powder and nutmeg together.
2. Cream the butter and sugar together.
3. Add the beaten eggs gradually to the creamed mixture.
4. Peel and mash or slice the bananas and add them to the mixture together with the lime juice.
5. Heat the oven to 350ºF/180ºC/Gas Mark 4 (160ºC fan assisted oven).
6. Fold in the flour alternately with the milk. Put in a greased 8 inch/20 cm square tin.
7. Bake in the middle of the oven for around 1 hour.
8. To test whether the cake is done, insert a skewer or small knife into the centre of the cake and it should come out clean.
Most likely to be found: All over the Caribbean.
INGREDIENTS (SERVES 6):
225 g/8 oz butter or margarine
225 g/8 oz caster sugar
4 eggs
225 g/8 oz self-raising flour
50 g/2 oz mixed spice
2 tbsp ground ginger
50 g/2 oz ground almonds
2 tbsp milk
METHOD:
1. Cream together the butter or margarine and sugar until soft.
2. Lightly beat the eggs and gradually add to the butter/margarine mixture.
3. Sieve the flour, mixed spice and ground ginger together.
4. Mix with the ground almonds.
5. Stir gently into the butter or margarine with the milk until you get a smooth mixture.
6. Grease an 8 inch/20 cm cake tin.
7. Pour in the mixture.
8. Bake in the centre of a moderate oven 325ºF/170ºC/Gas Mark 3 (150ºC fan assisted oven) for 1 hour or until done.
9. Leave to cool.
Most likely to be found in: Barbados, Jamaica, Trinidad & Tobago
and most other islands of the Caribbean.
Alternative Name: Coconut Bread.
THE SECRET: The finished result should have a crunchy top with a soft and moist cake below. Most of the Barbadian and Trinidadian recipes use dried mixed fruit, but the Jamaican versions do not.
OTHER BACKGROUND INFORMATION: Every Caribbean island has its own variation of this recipe which has been passed down from generation to generation.
INGREDIENTS (SERVES 6):
170 g/6 oz butter or margarine
100 g/4 oz Demerara sugar
225 g/8 oz self-raising flour
200 g/7 oz plain flour
100 g/4 oz dried mixed fruit (optional)
100 g/4 oz desiccated (dried) coconut
5 ml/1 tbsp mixed spice
10 ml/2 tbsp vanilla essence
10 ml/2 tbsp rum
2 eggs, beaten
150 ml/¼ pint milk
caster sugar blended with ½ tsp water
NB: Soak desiccated coconut in milk for 30 minutes prior to use.
1. Preheat the oven to 350ºF/180ºC/Gas Mark 4 (160ºC fan assisted oven).
2. Grease two 450 g/1 lb loaf tins.
3. Place the butter/margarine and sugar into a large mixing bowl and sift in all of the flour and mixed fruit.
4. Rub the ingredients together with your fingertips until the mixture resembles fine breadcrumbs.
5. Add the desiccated coconut, mixed spice, vanilla essence, rum, eggs and milk, and mix together.
6. If the mixture feels too dry then add more milk, if too wet then add more flour.
7. Turn out on a floured board and knead until firm and pliable.
8. Halve the mixture and place in each loaf tin. Glaze with sugared water.
9. Bake for 1 hour or until a skewer inserted into the loaf comes out clean.
10. Transfer to a wire/cake rack to cool. (Resist cutting it for 30 minutes or it might crumble.)
Most likely to be found in: Jamaica.
Alternative Names: Bullas, Bullah, Jamaican Bulla Cakes.
THE SECRET: Despite the name, bulla cakes tend to be heavier than most Caribbean cakes, and have a bun-like texture. Their colour should be beige to caramel brown.
OTHER BACKGROUND INFORMATION: Bulla Cake is often eaten with a sliced cheese (Bulla and Cheese) or sliced avocado filling (known as ‘Bulla and Pear’). The colour of your bulla cakes depends greatly on the type of brown sugar used. The darker the sugar, the darker the colour, and vice versa.
INGREDIENTS (SERVES 8–10):
225 g/8 oz brown sugar
¼ tsp salt
2 cups/480 ml/16 fl oz water (sufficient water to create a heavy and clammy dough)
½ tsp ground ginger
2 tbsp butter/margarine, melted
3 tsp vanilla extract or 1 vanilla pod
3 cups/450 g/15 oz flour
1 tbsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp allspice
1. Preheat the oven to 350ºF/180ºC/Gas Mark 4 (160ºC fan assisted oven).
2. In a saucepan dissolve the sugar, and salt in the water on low heat.
3. Add the ginger, butter/margarine and vanilla and stir until the ingredients have blended.
4. Remove the liquid from the heat and allow to cool (to touch, but not cold).
5. Sieve the flour, baking soda and ground spices into a mixing bowl.
6. Combine the cooled liquid with the dry ingredients in order to make the dough. The dough will be at the right consistency when it has a heavy and clammy texture.
7. Place the dough on a floured surface/board and dust with flour until the dough is manageable.
8. Roll out to a thickness of 0.75 cm and cut into 10–12.5 cm/ 4–5 inch diameter circles, using the rim of a large glass or cup.
9. Grease and lightly flour a baking tray/sheet.
10. With a floured spatula, place the bulla dough circles evenly on the tray/sheet.
11. Bake in the hot oven for 20–25 minutes.
Most likely to be found in: Guyana and other islands of the Caribbean.
Alternative Name: Pumpkin Pudding.
THE SECRET: Caribbean pones (pudding/sweetbreads) should have a crispy top and soft middle. This recipe is a Guyanese favourite which has made its way around the Caribbean and beyond.
OTHER BACKGROUND INFORMATION: You can also use this recipe to make Cassava Pone, by substituting the pumpkin for the same amount of grated Cassava.
INGREDIENTS (SERVES 6):
2 cups raw pumpkin
2 cups desiccated (dried) coconut or grated coconut
1 cup cornmeal flour
¼ cup brown sugar
3 tbsp butter/margarine
1 cup/240 ml/8 fl oz cold water
¼ tsp ground cinnamon
½ tsp grated nutmeg
1 tsp vanilla essence
1. Peel, wash and grate the pumpkin into a large bowl.
2. Add the desiccated coconut.
3. Add the cornmeal flour, sugar and butter/margarine.
4. Fold the water into the other ingredients until you have a creamy mixture.
5. Add the cinnamon, nutmeg and vanilla essence and continue to fold in.
6. Pour the mixture into a greased pan (or cupcake sheet/tart tins).
7. Bake at 350ºF/180ºC/Gas Mark 4 (160ºC fan assisted) for 45 minutes to 1 hour until the pudding is cooked and golden brown on top.
8. Place aluminium foil over the top of the pudding (to prevent burning) if this part of the pudding is cooked before the rest.
9. Allow to cool and then cut into 5 cm/2 inch squares to serve.
Most likely to be found in: Jamaica.
Alternative Names: Easter Bun, Easter Spiced Bun.
THE SECRET: The bun should be reasonably light and moist. Its unique flavour comes from the combination of ground cinnamon, ginger and nutmeg.
OTHER BACKGROUND INFORMATION: Spiced bun is a Jamaican favourite. Bun ’n’ Cheese is a Jamaican favourite especially at Easter time. Jamaican processed cheeses can be found at specialist ethnic food stores or online (Tastee and Sunjam being the most widely available brands).
INGREDIENTS (SERVES 6):
1 standard bottle (340 ml/12 oz) dark stout (Dragon Stout or Guinness Stout)
1 cup/175 g/6 oz brown sugar
½ tbsp gravy browning
1 tbsp molasses/dark treacle
2 tbsp honey
2 tbsp butter
3 cups/450 g/15 oz plain/all-purpose flour
4 tsp baking powder
3 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 cup mixed dried fruit
½ cup glazed cherries, diced
1. In a saucepan warm the stout on a low heat.
2. Add the brown sugar, gravy browning, molasses, honey and butter, and stir until the sugar has dissolved and the butter has melted.
3. Allow the mixture to cool down to room temperature.
4. Sieve the flour, baking powder and ground spices into a bowl.
5. Add the dried fruit and cherries.
6. Add the stout liquid mixture to the bowl and fold in the flour until you have a smooth mixture, which is difficult to stir. (Alternatively: use the dough hooks on a hand blender or food processor to obtain a lighter mixture.)
7. Preheat the oven to 275ºF/140ºC/Gas Mark 1 (120ºC fan assisted) for about 12 minutes.
8. Pour the bun mixture into a greased bread/loaf tin/pans.
9. Bake in the cool oven for about 1–1½ hours.
10. Serve with processed cheese (‘Bun ‘n’ Cheese).
Most likely to be found: All over the Caribbean.
Alternative Name: Black Cake.
THE SECRET: The longer you soak the fruit, the better the taste. Many people do not like fruit cake because of the big lumps of dried fruit. The secret of creating a fruit cake without any lumps of fruit is to use a food processor to blend the soaked fruit and alcohol into a fine purée.
OTHER BACKGROUND INFORMATION: Each island has its own special blend of dried fruit, fortified wines and rum, which gives its cakes a unique flavour. For an authentic Jamaican Christmas Cake Wray & Nephew – Red Label Aperitif Wine and a Jamaica Rum (Appleton or Wray & Nephew) should be used for soaking the fruit.
Trinidadian recipes tend to suggest that you soak the fruit/cake in a mixture of cherry brandy and a Trinidadian white rum such Angostura, Puncheon and White Oak.
Makes 3 or 4 cakes, depending on the size of the cake/baking tins.
INGREDIENTS (SERVES 12–16):
225 g/½ lb dark raisins*
225 g/½ lb golden raisins*
225 g/½ lb currants
450 g/1 lb dried/glazed cherries
225 g/½ lb mixed candied citrus peel
1 tsp grated nutmeg
2 cups dark rum; more for brushing cake
2 cups fortified/cooking wine (cherry brandy, sherry)
1½ cups rum
100 g/4 oz blanched almonds
450 g/1 lb butter; plus more for buttering pans
450 g/1 lb/about 2½ cups light or dark brown sugar
¼ cup browning (for colouring mixture) or 1 cup sugar and ½ cup water (for making your own browning)
10 eggs
zest of 2 limes/1 lemon
3 tsp vanilla extract
4 cups/450 g/16 oz plain/all-purpose flour
4 tsp baking powder
1 tsp ground cinnamon
¼ cup dark molasses or dark treacle (for colouring mixture)
Optional Ingredients:
225 g/½ lb prunes (with stones removed) *NB: If prunes are used you should reduce the amount of raisins used to ¼ lb of dark and ½ golden.
½ tbsp Angostura bitters
METHOD:
1. At least one week before baking, combine the raisins, currants, cherries, candied peel, nutmeg and prunes (if using), and place in a sealable jar or container.
2. Cover with a mixture of rum (light or dark) and your favourite fortified/cooking wine (sherry).
3. Cover the jar tightly. Shake or stir occasionally.
4. When ready to bake, put the soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle.
5. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen the mixture in the machine.
6. Heat the oven to 275ºF/140ºC/Gas Mark 1. Butter three 22.5 cm/9-inch or four 20 cm/8-inch cake pans; line the bottoms with a double layer of parchment or greaseproof/wax paper.
7. In a mixer, cream the butter with the light or dark brown sugar and browning until smooth and fluffy. NB:You can make your own browning by melting 1 cup of caramelized sugar until dark brown and then adding water to the mixture. Or you can buy pre-made browning in a bottle.
8. Mix in the eggs one at a time, then the lime zest, vanilla and bitters.
9. Transfer the mixture to a very large bowl. In a separate bowl, combine the flour, baking powder and cinnamon.
10. Fold the dry ingredients into the butter mixture.
11. Stir in the fruit paste, browning (burnt sugar) and molasses. The batter should be a medium-dark brown; if too light, add a tablespoon or two of molasses or dark treacle.
12. Divide the batter among the prepared lined cake tins/pans.
13. Bake for 2–3½ hours at 275ºF/140ºC/Gas Mark 1, checking every 15 minutes after 2 hours; it may take 2–3 hours longer, until a skewer can be inserted into the centre of each cake and come out clean. (NB: Place silver foil on top of the cakes if they start to burn but aren’t fully cooked.)
14. Remove the cakes to a rack. While the cakes are still warm, brush them with rum/wine mixture and let it soak in.
15. Repeat while the cakes cool; they will absorb about 4 tablespoons in total. When the cakes are completely cool, they can be turned out and served.
16. To keep longer, wrap the cakes tightly in greaseproof/wax or parchment paper, then in foil.
17. Store in a cool, dry place for up to 2 months.
Most likely to be found in: Jamaica and the Caribbean.
THE SECRET: This pudding should have a hard crust and base, and soft, gooey middle. The colour is very much dependent on the type of brown sugar used.
OTHER BACKGROUND INFORMATION: In Jamaica traditionally this dish was cooked in a Dutch Pot in a coal pit with hot coals/wood underneath and on top.
INGREDIENTS (SERVES 6):
900 g/2 lb sweet potatoes
50 g/2 oz margarine
1 tsp cinnamon
1 tsp vanilla
1 tsp nutmeg
2 eggs
150 ml/¼ pint milk
100 g/4 oz brown sugar
50 g/2 oz mixed fruit
1 tsp lime juice
1 tsp grated lime rind
METHOD:
1. Scrub the sweet potatoes, peel and cut into cooking pieces.
2. Boil in slightly salted water until done. Drain off water.
3. While hot, mash well, blending in the margarine and spices.
4. Beat the eggs, add the milk and sugar and stir until the sugar dissolves.
5. Add the egg and sugar mixture to the mashed potatoes, and fold in.
6. Add the mixed fruit, lime juice and lime rind.
7. Pour the mixture into a greased tin.
8. Bake in the oven at medium temperature at 350ºF/180ºC/Gas Mark 4 for 45 minutes to 1 hour until the pudding is cooked and golden brown on top.
Most likely to be found: All over the Caribbean.
Alternative Name: Caribbean Fruit Salad.
THE SECRET: A very simple recipe which can be varied to suit one’s own tastes in exotic fruits.
OTHER BACKGROUND INFORMATION: Many Caribbean/ tropical exotic fruits are not available the whole year round (or if they are may be very expensive) so you may need to vary ingredients based on local availability.
INGREDIENTS (SERVES 6):
1 fresh pineapple
2 mangoes
1 honeydew melon
2 kiwi fruit
½ bunch of red grapes (or ½ punnet of strawberries)
½ bunch of green grapes
1 paw paw
1 litre carton of mango, orange or apple juice
450 g/1 lb ripe bananas
METHOD:
1. For all the fruit except the bananas: peel (if necessary), cut into small pieces and put into a bowl with the mango, orange or apple juice (or a combination of the three).
2. Slice the bananas just before you are ready to serve and add to the fruit salad.
3. Serve on its own or with cream or ice cream.
Most likely to be found: All over the Caribbean.
THE SECRET: A very simple recipe, to which special ‘family’ secret ingredients can be added (like Irish Moss Drink) to give it an individual taste.
OTHER BACKGROUND INFORMATION: Peanut Punch is a high protein, energy drink in the Caribbean. It is also regarded by many as an aphrodisiac.
INGREDIENTS (SERVES 6):
1 litre/2 pints milk (whole or semi-skimmed)
4 tbsp peanut butter
1 large tin/can (400 g approx.) or 2 × small tins/cans (200 g approx) condensed milk
¾ tsp nutmeg
¾ tsp cinnamon
1 tsp vanilla essence
1 cup/240 ml/8 fl oz rum (optional)
water (to taste)
METHOD:
1. Add the milk, peanut butter and condensed milk into a food processor and blend until smooth.
2. Add the nutmeg, cinnamon and vanilla essence.
3. For a stronger alcoholic flavour add one cup of rum (optional).
4. Taste. Dilute with water to taste (as necessary) if too sweet. Chill and serve.
Most likely to be found: All over the Caribbean.
THE SECRET: The secret to a good rum punch is finding the right balance between the taste of the rum and the taste of the other ingredients. Personal preference plays a big part in this recipe.
OTHER BACKGROUND INFORMATION: Why not try experimenting with different varieties of Caribbean rums, which are now widely available online or in specialist stores?
INGREDIENTS (SERVES 6):
1 cup white rum
1 cup dark rum (optional)
1 cup amber rum (optional)
1 cup coconut rum (optional)
8 fresh limes or 6 tbsp lime juice
2 cups grenadine or strawberry syrup
4 cups orange juice
4 dashes Angostura bitters (optional)
1 nutmeg, freshly grated (optional)
2 cups pineapple juice
ice cubes
water melon juice (optional)
1 orange, thinly sliced
water (to taste)
METHOD:
1. Mix all the ingredients together in a blender or punch bowl.
2. Sweeten to taste (or add extra fruit juice/water if too sweet).
3. Pour over ice cubes in any type of glass.
4. Dilute with water to taste (as necessary) if too sweet or too strong.
Most likely to be found: All over the Caribbean.
Alternative Name: Carrot Punch.
THE SECRET: Like most other Caribbean juices/punches the secret of great Carrot Juice is getting the right blend of the ingredients so that no single ingredient overpowers the others.
OTHER BACKGROUND INFORMATION: Carrot juice is said to have many health benefits.
INGREDIENTS (SERVES 6):
900 g/2 lb carrots, grated
1 litre/2 pints milk (whole or semi-skimmed)
1 large tin/can (400 g approx.) or 2 × small tins/cans (200 g approx.) condensed milk
¾ tsp nutmeg
¾ tsp cinnamon
1 tsp vanilla essence or 1 cup rum (optional)
water (to taste)
METHOD:
1. Wash the carrots and remove the tops and ends.
2. Grate the carrots with a vegetable grater or food processor.
3. Add the milk and condensed milk to the grated carrots and stir.
4. Use a food processor to blend the carrots and milk mixture until smooth.
5. Squeeze and strain off the liquid and discard the carrot pulp.
6. Add the nutmeg, cinnamon and vanilla essence. Or for adults, replace the vanilla essence with a cup of rum.
7. Taste.
8. Dilute with water to taste (as necessary) if too sweet.
9. Chill and serve.
Most likely to be found: All over the Caribbean.
Alternative Name: Sorrell Drink.
THE SECRET: Dried sorrel sepals are now widely available in ethnic food stores and markets and on the internet.
OTHER BACKGROUND INFORMATION: Not to be confused with the vegetable of the same name from temperate countries. Sorrel is a favourite Caribbean Christmas and New Year drink. It is usually prepared in two batches (one with alcohol and the other without).
INGREDIENTS (SERVES 6):
2.5 cm/1 inch square piece of ginger
450 g/1 lb dry sorrel sepals
20 cups water
5 tbsp brown sugar
1 cup rum
Optional Spices:
1 tsp cloves
1 tsp ground pimenta (allspice)
1 tsp cinnamon
1 tbsp orange peel
1 tbsp lemon peel
1 tsp mace
Optional Alcohol:
1 cup wine
1 cup fortified wine
5 cups rum
1. Grate the ginger.
2. Add the ginger, sorrel and water to a pot and rapidly bring to the boil.
3. Add a selection of the Optional Spices to the mixture to personalise the drink.
4. Allow the mixture to boil for 10 minutes and then remove from the heat.
5. Once the mixture has cooled, place in a refrigerator for 24 hours.
6. Remove from the refrigerator and strain the mixture.
7. Stir in the sugar and 1 cup of rum (which will act as a preservative).
8. If desired add some or all of the Optional Alcohol at this stage.
9. Chill or serve with ice.
Most likely to be found: All over the Caribbean.
Alternative Names: June Plum Wine, Ambarella Wine.
THE SECRET: The secret to this recipe is naturally the Caribbean June Plum or Golden Apple (Spondias dulcis). This fruit is widely available on most Caribbean islands and in Asia, but is more difficult to find in other areas of the world.
OTHER BACKGROUND INFORMATION: This fruit has many different names including: Golden Apple (St Vincent, St Lucia), June Plum (Jamaica), Pomcite (Trinidad & Tobago), Jobo, Malay Apple, Dew Plum and Pomme Cyth’re, Ambarella, Prune de Cythre and Spondias dulcis. For a picture of this fruit go to www.tntisland.com/fruits.html and see: ‘June Plum’.
INGREDIENTS (SERVES 6):
12 large ripe June Plums (Golden Apples)
4 tsp nutmeg
sugar (to taste)
½ tsp vanilla essence
2.3 litres/4 pints hot water
2 cups white/dark rum (optional)
1. Wash and peel the June Plums (Golden Apples).
2. Remove the apple cores, and then cut or grate the apples to remove the flesh and chop.
3. Put the apple peel, pulp (excluding seeds) in a jar.
4. Add the nutmeg, sugar (to taste), vanilla essence, hot water and rum.
5. Stir the mixture until most of the sugar has dissolved.
6. Cover and leave the mixture for 48 hours in a cool, dark place to allow for mixture to ferment.
7. Strain the mixture and discard the pulp, and store in the refrigerator.
8. Serve over ice.
Most likely to be found in: Jamaica, Trinidad
and other Caribbean Islands.
Alternative Name: Guinness Stout Punch.
THE SECRET: Guinness® Stout (as opposed to the more widely available Guinness Original or Guinness Draught) is the key ingredient in this popular Caribbean drink. Optional ingredients such as vanilla essence, Caribbean flavours mixed essence, unsweetened cocoa powder and rum will all make this drink more exotic.
OTHER BACKGROUND INFORMATION: Guinness Punch is very popular and in some ways similar to Irish Moss. It was introduced to the Caribbean by the Irish, and is believed to boost energy and give an increased libido.
This recipe isn’t suitable for those who are advised not to consume raw eggs, such as pregnant women or the elderly.
INGREDIENTS (SERVES 6):
6 × 12 oz/330 ml bottles Guinness Stout
½ cup/120 ml/4 fl oz sweetened condensed milk
2 eggs (raw and beaten – optional)
¾ tsp cinnamon
¾ tsp nutmeg
¾ tsp unsweetened cocoa powder (optional)
½ tsp vanilla essence (optional)
½ tsp Caribbean Flavours Mixed Essence (optional)
1 cup white rum (optional)
METHOD:
1. Add the Guinness Stout, condensed milk and egg to a blender. Mix the ingredients.
2. Pour the drink into a covered drink jug. Add the cinnamon and nutmeg, and then stir.
3. Add the other optional ingredients to your taste.
4. Place the punch in the refrigerator to chill. Serve cold.
Most likely to be found: All over the Caribbean.
Alternative Name: Guanabana Punch.
THE SECRET: Fresh soursop/guanabana fruit is the key to this drink, but is very hard to find.
OTHER BACKGROUND INFORMATION: In the US fresh soursop/guanabana fruit can be ordered online (in season) directly from specialist fruit growers. In the UK you may be able to find frozen, canned and/or puréed versions in your local ethnic food store or market. Ethnic food stores also often stock the canned fruit or carton juices under the name Guanabana.
INGREDIENTS (SERVES 6):
1 ripe large sized soursop/guanabana, peeled, deseeded and sliced
1 cup milk
5 tbsp sugar (add more or less to taste)
1 cup crushed ice
1 squeezed lime (optional)
1 cup water (optional)
METHOD:
1. Blend the soursop, milk and sugar in a food processor.
2. Add the ice and optional lime juice, and blend again until smooth.
3. Add more sugar and water if necessary (to taste).
Most likely to be found: All over the Caribbean.
THE SECRET: Like most other Caribbean juices/punches/juice drinks the secret is getting the right blend of the ingredients so that no single ingredient overpowers the others.
OTHER BACKGROUND INFORMATION: Try to create your own fruit punch by experimenting with the variety of exotic fruit juices now widely available in local supermarkets and convenience stores including: Mango, Passion fruit, Pineapple, Lychee, Guava, Guanabana, Pomegranate, Papaya and Watermelon (to name but a few).
INGREDIENTS (SERVES 15):
1 litre orange juice
1 litre pineapple juice
1 litre mango juice
1 litre of any other exotic fruit juice of your choice (optional)
1 cup lime/lemon juice (optional)
1 cup strawberry syrup (grenadine syrup)
2 cups rum (optional)
1 × tin/can fruit salad (optional)
water (to taste)
METHOD:
1. Mix all the ingredients together in a bowl.
2. Taste, and dilute with water if too sweet.
3. Allow to chill and then serve over ice or with pieces of fruit salad.
Most likely to be found: All over the Caribbean.
THE SECRET: This punch has a tendency to be too sweet, so to avoid this you may need to dilute with water or milk, to taste. Also the dominant taste should be pineapple so on final tasting add some more pineapple juice if this key ingredient has been overpowered by the other ingredients.
INGREDIENTS (SERVES 6):
1 litre/1¾ pints pineapple juice
½ cup/120 ml/4 fl oz sweetened condensed milk
¼ tsp cinnamon
¼ tsp nutmeg
½ tsp vanilla essence (optional)
½ tsp Caribbean Flavours Mixed Essence (optional)
water/milk (to taste)
METHOD:
1. Add the pineapple juice, condensed milk, cinnamon and nutmeg to a blender.
2. Mix the ingredients.
3. Pour the drink into a covered drink jug.
4. Add the other optional ingredients to your taste.
5. Taste. Dilute with water or milk, as necessary, if the punch is too sweet.
6. Place the punch in the refrigerator to chill.
7. Serve chilled or over ice.