Vincy Callaloo is a combination of dasheen (aka eddo leaves), okra, along with onions, garlic, mild hot pepper, scotch bonnet, green onions and thyme, all cooked in coconut milk.
Callaloo is a must-have on the table for the traditional Sunday meal.
Ingredients: 12 dasheen (eddo) leaves, chopped 7 stalks okra, chopped into 1-inch pieces 2 Tsp salted butter 1/4 cup diced onions 1 whole scotch bonnet pepper 3 sprigs fresh thyme 4 stalks green onions, chopped (white and green parts) 3 cups water 1 cup coconut milk Salt to taste
Options: Crab/smoked or salt meat of your choice; or simply as a vegetarian dish.
Preparation: Add all the ingredients, except the scotch bonnet pepper and salt to a large pot and stir to mix. Cover the pot, place on medium high heat and bring to a boil. Let cook for 15 minutes, and then add whole hot pepper. Re-cover pot and let cook for another 15 minutes or until everything is cooked through and the vegetables are very soft. Remove the hot pepper from the pot. Use a swizzle stick or an immersion blender to puree the mixture. You can do this in a food processor if you do not have an immersion blender or swizzle stick. Taste for seasoning (salt) and adjust if necessary.
Breadfruit Meringue Pie
Ingredients: 2 eggs 1 pie shell 1 cup of flour 2/3 cups of sugar 1 teaspoon of salt 1 teaspoon of salt 1/4 pound of raisins 1/4 pound of currants 2 teaspoons of vanilla 2 cups of coconut milk 1/2 teaspoon of nutmeg 1/2 teaspoon of baking powder 2 cups of grated breadfruit -(uncooked)
Directions:First you must mix together all of the ingredients until smooth. Pour into a 9 inch pie shell. Bake in a hot oven at 400 F. for 1 hour. For a softer filling use 3/4 cup flour. Now remove from the oven, top with meringue. Return to the oven for at least 10 minutes or until meringue is set.
Meringue: 2 egg whites 6 tbsp. granulated sugar
Directions:Beat the egg whites until it forms a peak. Add sugar and continue beating until stiff. Finally, cover the breadfruit filling with the meringue and put in the oven for 10 minutes.
Callaloo Soup
Ingredients: 2 bundles callaloo (approximately 12 ozs.) 12 ozs. Beef (seasoned) salted meat 12 cups water 1 lb. tannia 1 tsp. garlic (minced) ½ cup chopped onion 1 tbsp. salt ½ cup chive ½ tsp. all purpose seasoning ¼ tsp. pepper 2 potatoes (white or sweet) 2 cups coconut milk (see below) 1 tbsp. butter (optional)dumplings other vegetables may be used.
Method:If using salt meat, cut up and soak for ¾ to 1 hour. Boil with fresh meat for ½ hour. Cut up dasheen leaves and wash thoroughly, then add to beef. Bring to the boil. Add the other ingredients, adjust seasoning. Cook until everything is soft. Add dumplings 10 minutes before removing fire.
Coconut Milk Method- Soak dried grated coconut in hot water. Allow to stand until cool. Strain in fine sieve and squeeze out milk.
Doucana
Ingredients: banana leaves 2 cups of sugar 1/4 teaspoon of salt 1/2 teaspoon of pepper 1/2 teaspoon of nutmeg 1 cup of grated tannia 1-1/2 cups of grated coconut 4-1/2 cups of grated sweet potatoes Directions: Put the tannias and the potatoes into a mixing bowl, add the sugar along with the other ingredients, mix well. Next fold about half cup mixture in the steamed banana leaves cut into squares. Finally, tie and steam the Doucana on a rack over boiling water in a large pot. Boil until its firm and cooked.
Doughboy
Ingredients: 6 cups of flour 1-1/2 cups of water 1/2 cup of margarine 1/2 teaspoon of salt 1/2 cup of shortening 1/2 teaspoon of nutmeg 1/2 teaspoon of cinnamon 2 cups of grated coconut 1 to 2 cups of brown sugar 1 tablespoon of yeast (instant) Method: Sift together the flour and salt. Now cut the fat right into the flour mixture. Add spices and yeast, followed by coconut and water. Now knead the mixture and leave to stand until almost twice its size. Bake at 300 to 350 F. for 1 to 2 hours. Roast Breadfruit and Saltfish
Ingredients: 1 lg. Breadfruit 1/4 cup water 1 lb. Salt fish 1 onion 1 tomato 1/4 cup oil 1 small cucumber 1 tsp. butter Method: Breadfruit: Roast Breadfruit. Slice when cooled. Saltfish: Boil salt fish until it is not too salty. Clean and strip saltfish into small bits. Dice or chop onion and tomato. Slice cucumber. Add to saltfish along with a little seasoning. Put oil in a frying pan to hot. Add Saltfish along with other ingredients including butter and water and let simmer. Serve hot.
Roast Breadfruit and Saltfish
Ingredients: 1 lg. Breadfruit 1/4 cup water 1 lb. Salt fish 1 onion 1 tomato 1/4 cup oil 1 small cucumber 1 tsp. butter Method: Breadfruit: Roast Breadfruit. Slice when cooled. Saltfish: Boil salt fish until it is not too salty. Clean and strip saltfish into small bits. Dice or chop onion and tomato. Slice cucumber. Add to saltfish along with a little seasoning. Put oil in a frying pan to hot. Add Saltfish along with other ingredients including butter and water and let simmer. Serve hot.
Conch Fritters
Serves 8 1 lb. conch 2 oz. onion 2 oz. celery 2 oz. green pepper 1 egg (beaten) ½ oz. baking powder 12 oz. flour Salt Tabasco Sauce Water Directions In a meat grinder, grind the conch (medium grind), or chop into a fine dice.
Dice the vegetables, 1/8-1/4 inch dice.
Mix the eggs, flour and baking powder and seasonings with sufficient water to form a fairly firm batter.
Combine all ingredients and allow to rest for 15 min. prior to deep frying.
Conch Souse
Serves 6 Ingredients
2 pounds Conch 1 onion (medium) 1 cucumber 2 limes Parsley Celery Sweet pepper Hot pepper to taste Salt to taste
Method
Clean away slime from conch using salt and lime.
Pound conch well, this helps to make it tender. Boil until tender. Prepare pickle using cucumber, onion and other seasoning.
Cool conch and cut into small pieces. Put into pickle. Decorate with parsley.
Cracked Conch
Serves 4. 1½ lb. conch 1 oz. lemon juice 2oz. flour 3 eggs
Directions Cut the conch in half horizontally and tenderize.
Marinate the conch in the lemon juice for ½ hour.
Beat the eggs and dip the conch in the flour, egg wash and finally dip again into the flour.
Deep fry.
Tangy Fritter Sauce
½ cup of mayonnaise 3 tablespoons of ketchup 1-teaspoon mustard 1-teaspoon hot pepper sauce 1-teaspoon lime juice
Directions Mix all ingredients together until smooth, and enjoy with freshly fried conch or seafood fritters.
