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Extra resources for Cooking the Caribbean Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Sample text

Hot water 1 c. raisins 2 c. shredded coconut 1. Preheat oven to 375°F. 2. In a large bowl, combine sweet potatoes, milk, cream of coconut, 1ø c. brown sugar, ginger, cinnamon, allspice, and vanilla extract. 3. Add melted butter, 1 c. hot water, raisins, and coconut and stir well. 4. Taste mixture for sweetness and add more brown sugar if desired. 5. Pour into greased 3-qt. casserole dish. Bake for about 1 hour, or until mixture is firm in the middle. Serve warm. Preparation time: 40 to 45 minutes Cooking time: 1 hour Serves 6 63 Sorrel (St.

Often served with foo­ foo, a bowl of Caribbean soup can stand alone or make up one course of a larger meal. Cassareep, chili peppers, and cinnamon are among the ingredients that give pepperpot stew its distinctive Caribbean taste. ) 29 Pepperpot Soup (Jamaica) This flavorful and filling soup is often served on Saturday, a popular soup-eating day in Jamaican homes. 4 c. water ¥ lb. ) 1 lb. fresh spinach with stems removed, finely chopped ø lb. kale, finely chopped 5 oz. frozen okra, thawed* 2 medium potatoes, peeled and diced 1 small onion, peeled and chopped 2 green onions, chopped 1 small chili pepper, seeded and chopped 1 clove garlic, crushed 1 sprig fresh thyme, or a pinch of dried thyme æ c.

Uncooked long-grain white rice 1 10-oz. package frozen green peas, thawed ø c. green olives with pimentos ø c. grated Parmesan cheese 32 1. In a small bowl, mash garlic with the back of a spoon. Rub garlic onto chicken pieces. 2. In a wide, shallow bowl combine flour, salt, black pepper, and oregano. Roll chicken pieces in flour mixture. 3. In a large kettle, melt butter or margarine over medium-high heat. Add chicken and cook for 8 to 10 minutes, or until brown. Remove from kettle and set aside.

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