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Saint Kitts and Nevis (Saint Kitts and Nevis Recipes)

World Cuisine Recipes

   Best known for its big, hearty stews and curries embellished with spices, coconut milk and hot peppers, St Kitts and Nevis recipes, as all Caribbean food are made to be shared. West Indian and St Kitts and Nevis recipes also have its own strong traditions. The best of it is delicious, with a good use of St Kitts and Nevis fresh fish and the exceptional spices and fruits. In general St Kitts and Nevis receipes generate unexpectedly heavy food, with stews accompanied by a volley of starchy vegetables, so you might find that the weekly buffet is enough.
Conch Salad
Servings: 8-10
2 celery ribs, chopped finely
1 medium onion, chopped finely
2 green peppers, chopped finely
2 finely diced firm ripe tomatoes
2 hot red peppers, chopped finely
1/2 cup fresh juice of a lime or lemon
1 small cucumber, finely peeled and diced
3 lbs of skinned and finely diced conch or diced lobster, optional
Salt to taste
Cooking Instructions:
First use 2 large bowls of the salt water and thoroughly wash the conch into the first bowl. Finely dice and put in the second bowl to soak for at least 30 minutes. Drain off the excess water and combine all of the ingredients in a medium size mixing bowl. Finally, leave the mixture to marinate in the frige for 30 minutes to 1 hour, you may serve the salad chilled on a bed of lettuce.
Jam Cake

1-3/4 cups flour
1-1/2 cups sugar
1 cup salad oil
1 cup buttermilk
1 cup blackberry jam
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped nuts
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon vanilla
1/2 teaspoon cloves
1/2 teaspoon salt
3 eggs
Ingredients for Caramel Frosting
1 stick butter
1-1/2 cups brown sugar
1/3 cup cream
1-1/2 cups confectioner's sugar
Cooking Instructions:
Cake Preparation: Mix all ingredients together and beat. Grease and flour two 9-inch pans. Fill pans with cake batter and bake 30 to 35 minutes at 350 degrees. Ice with caramel frosting. Frosting Preparation: Combine first 3 ingredients. Bring to boil for 2 minutes. Sift sugar and beat into mixture. Hint: For best results, an apple cut in half and placed in the cake box will keep the cake fresh several days longer.
Mango Chutney

2 lb Hard green unripe mangoes
8 oz Golden raisins (1 cup), finely chopped
4 oz Cashew nuts; coarsely chopped
2 oz Fresh ginger; finely chopped
2 Fresh hot red peppers pref Scotch Bonnet, finely chopped
2 c Light brown sugar
2 c Malt vinegar
Salt to taste
Cooking Instructions:
Peel mangoes and cut into 1 inch cubes. Put into a heavy saucepan with all the other ingredients; mix thoroughly and simmer, stirring from time to time, until the mixture has thickened, about half an hour. Pour into sterilized jars. Use with curries and cold meats.

World Cuisine Recipes


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