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| HIBISCUS ARRANGEMENT FROM TRINIDAD |
| CARIBBEAN COOKING III |
| MAIN DISHES/CONTINUED |
| E.) JAMAICAN DUCKUNOO - (Sometimes Known as Tie -a - Leaf): |
| This dish is cooked in banana leaves. |
| 3 1/2 cups yellow cornmeal; 1 1/2 cups dark brown sugar; 1 tsp. cinnamon; 1/2 tsp. allspice; 1/4 tsp. salt; 1 1/2 cups coconut milk; 2 tsps. molasses; 1 tsp. vanilla extract; 1/3 cup raisins: |
| 1.) In a large bowl, combine cornmeal, brown sugar, cinnamon, allspice, and salt. 2.) In a medium bowl, combine coconut milk, molasses, vanilla extract, and raisins. Add this mixture to the dry ingredients and stir well. Mixture should have the consistency of a thick cookie dough. Stir in a few drops of water to thin if necessary. 3.) Drop about 2 tbls. of the dough onto a banana leaf, roll and tie with string. Continue with remaining dough. 4.) Fill a large pot half full of water and bring to a boil over high heat. Carefully drop the rolled banana leaves into the boiling water and reduce heat to medium-high. Cover, leaving cover slightly ajar to let steam escape. Boil gently for 1 1/2 hrs., or until mixture is firm. Remove from water, let cool then unwrap. Serve warm or cold. Makes 12 - 14 packets. |
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| FLAG OF TRINIDAD/TOBAGO |
| TRINIDAD/TOBAGO COOKING |
| A.) BETTY'S BROWNED-DOWN CHICKEN: |
| 3 lbs. chicken-(breasts & thighs); 2 cloves garlic, minced; 1 medium onion, sliced; 1 chili pepper, chopped; 1 tsp. salt; 1/2 tsp. black pepper; 1 tsp. thyme; 1/4 tsp. grnd. ginger; 2 tbls. applecider vinegar; 1 tbls. sugar; 1/2 cup vegetable oil: |
| 1.) Wash chicken under cool water, and rub with gar- lic. Place in a large bowl and add onions, chili, salt, black |
| pepper, thyme, and ginger. Pour vinegar over the chicken, cover tightly and refrigerate overnight. 2.) In a large frying pan, combine sugar and oil. Cook over medium heat, stirring constantly, for 4 - 5 mins., or until sugar is dissolved. 3.) Scrape onions off chicken. Do not discard onions or vinegar mixture. Brown chicken, a few pieces at a time, turning to brown all sides evenly. 4.) Return browned chicken to the pan, add onions and vinegar mixture and enough water to al- most cover the chicken. Cover and cook over medium heat for 30 mins., or until chicken is tender. Serve with rice. Serve juices as a gravy. |
| CARIBBEAN DESSERTS |
| A.) BARBADOS COCONUT ICE CREAM: |
| 2 cups of whole milk; 3 cups shredded coconut - fresh or package; 1 cup sugar; pinch of cream of tartar; 1 egg yolk, beaten; 3 drops of almond extract: |
| 1.) In a small saucepan, scald the milk. Place 2 cups coconut in a sieve. Pour hot milk over the coconut while holding the sieve over a large bowl to catch the liquid. Use back of a spoon to squeeze all of the milk out of the coconut. 2.) In a large saucepan, combine coconut milk, sugar, and cream of tartar. Cook over low heat, stirring constantly, until sugar has dissolved. Remove the pan from the heat and add beaten egg yolk. Beat well with a spoon. Stir in remaining coconut and 3 drops of the almond extract. Taste, and add more almond extract if needed. 3.) Pour into ice cream maker according to machine instructions, or pour into any suitable con- tainer, cover and freeze in the freezer. |
| B.) CARIBBEAN BANANA FRITTERS: |
| 2 large ripe bananas, mashed; 3 tbls. + 1 tsp. all-purpose flour; 1/2 tsp. baking pow- der; 4 tbls. sugar; 1/4 tsp. cinnamon; 1 egg beaten; vegetable oil for frying: |
| 1.) In a medium bowl, combine bananas, flour, baking powder, 2 tbls. sugar, cinnamon, and egg and stir well. 2.) Pour 1/2" oil into a large frying pan, or you can use a deep fryer. When oil is hot, carefully drop tbls. of the mixture into the oil and fry for 2 or 3 mins., or until golden brown. Remove from oil and drain on paper towels. Place on a plate and sprinkle with remaining sugar. Makes 12 frit- ters. |
| CARIBBEAN BEVERAGES |
| A.) TRINIDAD & TOBAGO GINGER BEER: |
| 3/4 cup grated fresh ginger root; 2 tbls. lime juice; 1/2 tsp. cream of tartar; 3 qts. water; 2 cups sugar; 2 1/4 oz. pkg. active dry yeast: |
| 1.) In a large bowl, combine grated ginger root, lime juice, and cream of tartar. Stir well. 2.) In a large kettle or pot, bring 12 cups of water to a boil over high heat. Carefully pour the water over the ginger mixture and set aside to cool. 3.) In a small bowl, combine yeast, 1/4 cup of water, and 1/2 cup of sugar. Stir to make a smooth paste. When the ginger mixture is lukewarm, add yeast mixture and stir well. |