Saltfish Cake

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=623

Ingredients:

• 1 C. salt fish
• 1 onion, finely chopped
• 2 eggs beaten
• 3 1/2 c. cubed potatoes, chopped chive, thyme and pepper
• 1 tbsp. melted margarine
• bread crumbs

Directions:

1. Soak fish in cold water for 15 min.
2. Drain and shred.
3. Combine fish and potatoes, cover with boiling water and boil for 15 min. covered.
4. Drain fish and potatoes and mash.
5. Add beaten eggs, margarine, onions, chive, thyme and pepper.
6. Shape into cakes, roll in bread crumbs and fry in hot oil until brown (3 - 5 min).
7. Drain on absorbent or kitchen paper.

Serving suggestions:
Serve with mustard sauce or ketchup dip.

Pigeon Peas Soup

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=631

Ingredients:

• 1 1/2 c. cooked and sieved pigeon peas.
• 1 tbsp. cornstarch or arrowroot
• 3/4 c. stock (chicken or beef)
• 3/4 c. Milk
• salt and pepper to taste

Directions:

1. Add stock to peas and bring to the boil.
2. Meanwhile, mix milk and cornstarch and add to peas; add salt and pepper and continue to boil for a few minutes.

Jerk Chicken Wings

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=70

Serves 4-6.

Ingredients:

For the marinade

• 1 onion, chopped
• 2/3 cup finely chopped scallion
• 2 garlic cloves
• 1/2 teaspoon dried thyme, crumbled
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon
• 1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves)
• 1 teaspoon black pepper
• 6 drops of peppers sauce, or to taste
• 2 tablespoons soy sauce
• 1/4 cup vegetable oil

18 chicken wings (about 3 1/4 pounds), the wing tips cut off and reserved for another use.

Directions:

Make the marinade:
In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil.

In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until they are cooked through.

Escoveitched Fish

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=634

Ingredients:

Recommended: King Fish, Snapper, Jack, Cutlass, Sprats, Goat Fish

• 3 lbs. fish sliced in 1/2 thick slices
• 4 teaspoons black pepper & 4 teaspoons of salt combined
• 2 or 3 limes or lemons
• 1/2 scotch bonnet pepper cut in strips or 1/2 teaspoon dried Tabasco pepper
• 2 cups cane or malt vinegar (white or brown)
• 1/2 cup oil for frying
• 1 teaspoon pimento seeds or whole allspice
• 2 large onions sliced
• 1/2 teaspoon whole black pepper grains

Directions:

• Wash fish thoroughly in water to which juice of the limes or lemons has been added. Dry thoroughly.
• When absolutely dry, coat the fish both sides with the combined salt and black pepper and set aside on paper towels.
• Heat oil in frying pan to boiling point and fry fish on both sides until nice and crisp. Set fish aside in a deep Pyrex dish or other bowl.
• In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil. Simmer until onions are tender and remove from fire and cool. Pour over fish and leave steeping overnight.

Notes:

If Sprats or Goat Fish are used, do not slice.

Callaloo Soup

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=633

Serves 4.

Ingredients:

• 1 lb Callaloo leaves
• 1 Aubergine a/k/a eggplant, garden egg
• 2 Green bananas
• 1 Large onion
• 2 Cloves garlic
• 1-1/2 pts Water
• 4 Pimento berries
• 3 Whole cloves
• 1 Sprig thyme
• 1 Hot pepper
• Freshly ground black pepper
• 1/2 lb Young okra
• 1/4 pt Coconut milk

Directions:

1. Thoroughly wash the callaloo leaves and remove most of the stem.
2. Drain and coaresly chop. Peel aubergine and chop into 2 cm dice.
3. Keeping the skin on chop green bananas into thick slices.
4. Put these vegetables with chopped onion and garlic in large pot.
5. Add water, pimento, cloves, thyme, hot pepper fresh black pepper.
6. Bring to the boil and simmer, covered until vegetables are tender.
7. Take out slices of green bananas, remove skin and return to the pan.
8. Remove the hot pepper which should still be whole and the thyme.
9. Rub the soup through a sieve or liquidize briefly.
10. Slice the okra into rounds.
11. Return the soup to the pan, add the okra and coconut milk and cook for a further 10 minutes. Adjust the seasoning and serve.

Chicken Pelau

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=603

Ingredients:

• 2 1/2 - 3 lb. chicken pieces seasoned with salt, pepper, chives, thyme, garlic, parsley
• 1 tsp. Worcestershire sauce.
• 1 tsp. soy sauce,
• 1 tbsp. Ketchup
• 2 c. rice, washed
• 2 c. coconut milk and 2 c. water
• 1 large onion sliced
• 1 sweet pepper, chopped
• 1 - 1/2 c. pigeon peas or
• 1 thi pigeon peas, drained
• 2 - 3 tosp. vegetable oil
• 1/4 - 1/2, c. sugar
• salt & pepper to taste
• hot pepper if desired

Directions:

1. Heat oil in a large heavy iron pot or skillet.
2. Add sugar and allow to bum until dark brown.
3. Add seasoned -meat and stir until pieces are well coated with burnt sugar; brown for 5 min.
4. Stir rice into chicken and turn often till well blended; cook for 3 min. or more.
5. Add onion, sweet peppers and peas and stir fry for a few seconds.
6. Add- salt, pepper, coconut milk and water; bring to the bofl, lower heat, cover and simmer until rice is cooked and all liquid has evaporated (about 25 - 30 min).

Add more liquid if rice is still hard and continue to cook longer. Pelau can also be baked in oven. Cover pot with tin foil, place in oven and bake at 350'F. for 25 - 30 min. In this way, rice is less likely to burn and is fluffy.

Calypso Rice

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=629

Ingredients:

• 2 c. brown rice
• 1 tsp. salt or to taste
• 1 pot spoon cooking oil bi. Pepper
• 1 clove garlic (crushed)
• 4 c. boiling water
• 1 med. carrot (grated on coarse side of grater)
• 1 medium sweet pimento pepper (green)

Directions:

1. Heat oil in heavy bottomed pot.
2. Add garlic, brown garlic and remove from oil.
3. Add carrot, stirring all the time for 2 - 3 mins.
4. Add sweet pepper, then rice. Toss 1 min.
5. Add boiling water and salt.
6. Cook until rice is tender and all the water is absorbed.
7. A little butter is added if desired.