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Catalot Caribbean Recipes

Antigua Pepper Pot

Recipe Based on: West Indies Cookbook by Connie & Arnold Crochimal
Serving Size : 6
3/4 Pound Pork -- cubed
2 Large Onions -- chopped
2 Pounds Spinach
10 Medium Okra Pods
4 Cups Broth
1 Medium Habenero Pepper -- chopped
2 Cloves Garlic
Salt And Pepper -- to taste
2 Teaspoons Fresh Thyme

In stew pot, brown pork and onions. Place all remaining ingredients in pot, boil, reduce heat, simmer 2 hours.



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Art Deco Salad

Recipe based on: Tropic Cooking by Joyce Lafray Young
Serving Size : 1
2 Cups Lettuce -- shredded
1/2 Cup Red Cabbage -- shredded
Fresh Parsley -- to taste
1 Medium Carrot -- shredded
1 Medium Tomato -- chopped
3 Large Radishes -- shredded
Salt And Pepper
1 Star fruit -- sliced (garnish)

Arrange all ingredients, top with dill dressing, top with sprigs of watercress sticking out like flags, and slices of star fruit.



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Bajan Baked Chicken

Serving Size : 6
10 Green onions -- chopped
2 Tablespoons Cornflower Oil
1 Medium Onion -- diced
1 Tablespoon Fresh thyme leaves -- minced
1 Medium Bell Pepper -- chopped
1 Tablespoon Minced fresh parsley -- chopped
1 Scotch bonnet pepper or
4 Jalapeno Peppers
1/4 Teaspoon Salt
8 Chicken Breasts
4 Cloves Garlic -- minced

"Chopped seasoning" is a popular blend of spices on the Caribbean island of Barbados. Bajans, as the residents are known, use the blend of seasonings to marinate chicken, fish (especially fried flying fish), and pork.


In a food processor fitted with a steel blade, place all of the ingredients except the chicken. Process for 30 seconds, forming a paste. Scrape the sides at least once during the processing. Place the chicken in a bowl, covering it with the paste. Force the paste into any crevices in the chicken. Marinate for 4 to 6 hours. Preheat the oven to 375 degrees F. Place the chicken in a baking dish in a single layer and bake for 45 minutes, until the meat pulls easily from the bone. Turn the chicken after 20 minutes and baste with the pan juices. Serve with rice, and curried vegetables.


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Caribbean Curried Mushrooms

Recipe based on: Tropic Cooking by Joyce Lafray Young
Serving Size : 2
2 Tablespoons Margarine
2 Cloves Garlic -- chopped
1 Medium Onion -- chopped
1 Small Green Pepper -- chopped
12 Ounces Mushrooms -- sliced
2 Tablespoons Pimiento -- diced
2 Tablespoons Cream Cheese -- softened
1 Teaspoon Curry Powder
Salt And Pepper -- to taste
Toast Slices -- cut into points
Parsley -- to garnish

Saute garlic, onion, green pepper and mushrooms in the margarine until transparent. Add cream cheese, stir until melted. Add remaining ingredients to dip, combine thoroughly. Serve garnished with parsley.


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Rice And Peas (Guadeloupe)

Serving Size : 4
4 Tablespoons Olive Oil
1 Large Onion -- diced
2 Cloves Garlic -- diced
2 Poblano Peppers -- diced
4 Slices Bacon -- diced
1 Can Red Kidney Beans -- drained
Salt And Pepper -- to taste
1 3/4 Cups Rice -- cooked

Saute onion, garlic, peppers & bacon until bacon is well cooked & browning. Add beans & spices and enough water to allow it to simmer, 20 minutes. Toss with cooked rice.

Other Recommended Books on Carribean Cooking

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