Baked Stuffed Breadfruit

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=209

Ingredients:

• 1 whole breadfruit
• salt and pepper
• 1/2 lb. minced meat
• 1/4 lb. minced ham
• 1 onion chopped
• 1 tomato chopped
• 1 oz butter
• 1 clove garlic
• chives

Directions:

• Parboil breadfruit in salted water.
• Sauté onion, garlic and chives in oil, add meats and lightly fry, add tomato, salt and pepper.
• Peel and core the breadfruit, fill with mixture, brush with butter and bake in greased dish in moderate oven for about 30 minutes, basting from time to time.
• Serve hot.

Greenfig Salad

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=210

Ingredients:

• 1 lime
• 2 sweet peppers
• 1 onion
• 6 green bananas
• 1 cup oil
• 1 egg
• mayonnaise
• salt and pepper

Directions:

• Boil, then peel greenfigs.
• Allow to cool, dice and place in a bowl.
• Add prepared onions, sweet peppers and egg (boiled).
• Add mayonnaise.

Canaoui (Fish Treat)

http://www.pavilion.co.uk/dwakefield/curriculum/ks2/recipes.htm#Canaoui

Ingredients:

• 1-2 medium sized fish in season
• 2 green figs
• 2 christophenes
• 1 grated carrot
• 1 cup green peas
• 1/4 cup of parsley and celery
• 1/4 cup of water
• 1 teaspoon each of lime juice, vinegar, salt, garlic, and mint

Directions:

• Simmer fish over low heat in water, add salt and vinegar and cover for a few minutes.
• Cook the vegetables separately until soft, mash and make into small balls.
• Dip your thumb into the centre of the balls - sprinkle celery over and around the balls.
• Fill the centre of the vegetable balls with the grated carrot.
• Place the fish in the centre of the dish with the vegetable balls surrounding.
• Sprinkle lime juice and mint over the fish and serve.

Petit Piton

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=212

Ingredients:

• 1/4 lb. minced meat
• 1/4 lb. chopped mixed garlic and onions
• 1/2 cup mixed vegetables
• 1/2 cup mixed parsley and celery
• 1 cup cooked diced Irish potatoes
• 2 tablespoons celery salt and marjoram

Directions:

• Place all contents together in a saucepan and simmer until cooked.
• Add a little lime juice.
• Serve with a little cooked rice or with toasted bread.

Creole Fish Stew

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=89

Ingredients:

• 2 whole red bream or large snapper prepared and cut into 1 inch pieces
• 2 tbsp spice seasoning
• 2 tbsp malt vinegar
• flour, for dusting
• oil, for frying

For Sauce:

• 2 tbsp vegetable oil
• 1 tbsp butter
• 1 onion, finely chopped
• 10oz fresh tomatoes, peeled and finely chopped
• 2 garlic cloves, crushed
• 2 thyme springs
• 2 1/2 cups fish stock or water
• 1/2 tsp cinnamon
• 1 hot chilli pepper, chopped
• 8oz green and red pepper, finely chopped
• salt
• oregano springs, to garnish

Directions:

• Sprinkle the fish with the spice seasoning and vinegar, turning to coat.
• Set aside to marinate for at least 2 hours.
• When ready to cook, place a little flour on a large plate and coat with fish pieces, shaking off any excess pieces.
• Heat a little oil in a large frying pan and fry the fish pieces for about 5 minutes until golden brown, then set aside to finish cooking in the sauce.
• To make the sauce, heat the oil & butter in a large pan and stir-fry the onion for 5 minutes. Add tomatoes, garlic, and thyme, stir well and simmer for 5 minutes.
• Stir in stock or water, cinnamon and hot pepper.
• Add the fish pieces and the chopped peppers.
• Simmer until the fish is cooked through, and the stock has reduced to a thick sauce.
• Adjust the seasoning with salt.
• Serve hot, garnish with oregano.

Green Fig & Saltfish Pie

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=90

Ingredients:

• 2 lbs. green figs
• 1 lb. saltfish
• ½ lb cheese
• ½ cup milk
• 1 tbsp. lime juice
• 2 sweet peppers
• 2 tomatoes, thinly sliced
• 1 onion sliced
• ½ tsp. black pepper
• 1 tsp. bread crumbs

Directions:

• Boil the green figs until tender.
• Peel and crush with fork while still hot and sprinkle with lime juice to prevent darkening.
• Soak the fish in boiling water to remove most of the salt.
• Remove the skin and bones; shred fish.
• Press half of the crushed fig in a greased baking pie dish.
• Sprinkle ½ of shredded fish on fig.
• Spread half of sweet peppers (cut into thin strips) onion, tomatoes, cheese and black pepper.
• Repeat layer - beginning with green fig and ending with grated cheese and black pepper.
• Top with milk and sprinkle with breadcrumbs.
• Bake in an oven at 180° C, for 30-40 minutes or until the cheese has melted and is golden brown.