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Dominica (Dominica Recipes)

World Cuisine Recipes

   Dominica boast the most colorful always fresh, fruits and vegetables of all the Caribbean Islands, red, yellow, pink, orange, and green. They must also have the largest selection of fresh fruit Juices anywhere in the world and fruit that are locally produced, watermelon, pineapple, mangoe, mandarin, coconut, banana, sugar cane, sorrel, paw paw, tamarind, guava, carambola, soursop, gooseberry, barbadine and passion fruit.
Asopao de Mariscos
Servings: 6
2 lbs of shrimp, crab or lobster
1 lemon (may be omitted)
2 1/2 cups of rice
3/4 gallon of water
5 tablespoons oil
4 tablespoons tomato paste
1/4 cup chopped green peppers
1 pinch oregano
1 teaspoon mashed garlic
1 pinch black pepper
1/8 cup chopped seedless olives
1/4 cup chopped celery
1 spoon finely chopped parsley
1 spoon finely chopped coriander
1/2 spoon of thyme leaves
1 cube of chicken stock
Cooking Instructions:
In an iron pot heat the oil (reserve 2 spoons of oil). Add the herbs, olives, spices, tomato paste, peppers, garlic and salt. Add the shrimps and stir (be careful with hot oil splattering). Cover and wait two minutes, then stir again. Add the remaining water and bring to a boil. Add all remaining ingredients (including the rice). Stir regularly to avoid excessive sticking. Let 3/4 of the water evaporate, by then a grain of rice should be about 3 times its original size. Adjust salt to taste. Serve while hot.
Banana and Mango Bread
Servings: 2
1 cup Butter
1 1/4 cup Packed Brown Sugar
3 Eggs
3 cup Self-raising flour (self-raising cake/pastry flour)
1/2 tsp. Salt
½ tsp. Cinnamon
¼ tsp. Grated Fresh Nutmeg
1 ½ Mashed Ripe Bananas
1 Small Ripe Mango (mango should be peeled and pureed)
1 cup Golden Raisins
½ cup Chopped Walnuts
Cooking Instructions:
In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks.
Black Bean Soup
Servings: 10
2 Lbs. washed Black Beans
1 Lbs. diced white onions
1 oz. clean diced garlic
4 oz. chopped celery
1 Lb. white rice
0.5 Lbs. Cuban or Anaheim Peppers
0.5 bunch of fresh Cilantro
Cooking Instructions:
Wash beans well & let soak overnight.  Lightly saute garlic, onions, celery and Cuban Peppers, This is referred to as a Sofrito. Bring beans to boil, add "sofrito", fresh cilantro and gently simmer for 4 hours. To make a cream of Black bean soup puree until smooth. This soup is traditionally served with boiled white rice and diced onions.
Caribbean Reef Chicken

2 broiler/fryer Chickens, halved
½ tsp. Salt
¼ tsp. Pepper
½ cup Dark Brown Sugar
4 tbs. Dark Rum, divided
1 tbs. Lime Juice
2 tsp. Lemon Pepper
1 tsp. Ginger
½ tsp. Cloves, ground
¼ tsp. Cinnamon
¼ tsp. Garlic powder
2 drops Hot pepper sauce
10 oz Chutney (mango)
Lemon, sliced
Lime, sliced
Cooking Instructions:
Sprinkle salt and pepper over washed and dried chicken. Set aside. In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400F oven for 45 minutes or until the chicken is fork tender. In a blender, place chutney and remaining 2 tablespoons of rum; process to blend. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm. Arrange chicken on a serving platter. Garnish with lime, lemon and parsley.
Caribbean-Style Crabs

8 tbs. Butter
4 Scallions chopped
1-2 tsp. chopped garlic
1 hot green chili - finely chopped and seeded
1 tbs. Curry powder
¾-1 LB crab meat, shredded
2 tbs. Chopped fresh coriander leaves
2 tbs. Finely chopped parsley
Salt and freshly ground pepper
6-8 tbs. crab liquid or clam broth
2 cups Bread crumbs
Cooking Instructions:
Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400F about 10 minutes or until browned.
Cod-Fish Balls
1/2 lb saltfish
1 lb Idaho potato
1 medium onion minced
4 cloves garlic minced
2 spigs of thyme finely chopped parsley
4 finely chopped seasoning pepper
2 teaspoons hot pepper sauce
1 egg
1 liter oil
Cooking Instructions:
Soak saltfish overnight in cold water to remove excess salt. Drain well and place saltfish into fresh pot of water and bring to a boil. Drain well, set aside to cool then mince finely. In a separate pot, cook potatoes until tender. Crush potatoes finely. Combine minced saltfish, crushed potatoes and spices very well then add egg. Roll mixture into tiny balls. In a separate pot heat oil then fry the saltfish balls until golden brown. Best served with Avocado dip or Thousand Island dip.
Crabs in Pepper Sauce

3 tbsp. olive oil
2 1\2 tbsp carned tomato puree
1 1\2 tsps. finely chopped fresh hot chillies
6 tbsp dry sherry
4 oz finely chopped onions
1 tsp. Salt
1 oz finely chopped green pepper freshly ground black pepper
1 1\2 tsps finely chopped garlic
1 lb fresh, carned or frozen crabmeat
6 medium sized firm ripe tomatoes
11 \2 tbsps strained fresh lime juice or substitute two 1-lb cans chopped drained tomatoes
11\2 tbsp finely chopped fresh parsley
Cooking Instructions:
Heat the olive oil in a large, heavy frying pan, over a moderate heat until a light haze forms above it. Drop in the chillies, onions, green peppers and garlic and cook for about 5 minutes, stirring frequently, until the vegetables are soft but not brown. Watch carefully for any sign of burning and adjust the heat accordingly. Add the tomatoes, tomato puree, sherry, salt and a few grinding of pepper, and bring to the boil over a high heat. Cook briskly, stirring constantly, until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon. Add the crab meat and turn it over with the spoon until it is well coated. Reduce the heat to the lowest possible point, cover tightly, and simmer for 2 to 3 minutes, until the crab is heated through. Taste for seasoning. to serve, heap up the crab on a heated dish and sprinkle the top with lime juice and parsley.
Curried Green Fig

2 lbs. green fig (bananas)
1 onion, sliced
2 tbsp. Oil
3 cloves garlic, crushed
2 tbsp. curry powder
2 cup coconut milk
1/2 cup salted fish, soaked and flaked
Hot pepper and salt to taste
Cooking Instructions:
Peel green fig and slice crosswise 1/4" thick. Heat oil and saut curry powder mixed with 1/4 c. water, add onion, garlic and salted fish and cook for 5 min. Add sliced fig and stir well; continue to cook for 5 min. longer. Pour in coconut milk, add salt and pepper if preferred. Lower heat and simmer until fig is tender. Serve with rice or roti.
Coconut Grouper
Servings: 4
2 lbs. fresh Grouper fillet
2 tbs. fresh garlic minced fine
4 tbs. fresh lime juice
2 oz. tomato paste
1 oz. all purpose flour
4 oz. olive oil
16 oz. fresh coconut milk
1 peeled white onion
1 Cuban or Anaheim pepper peeled and seeded
.25 bunch of fresh Cilantro
2 "ribs' of celery
Salt and pepper to taste
Cooking Instructions:
Season fish fillets with salt, pepper, garlic and lime juice.  Cut onion and peppers into strips, dice celery and chop cilantro. Lightly saute garlic, onions, celery and Cuban Peppers in half the oil. This is referred to as a Sofrito. Then incorporate the chopped cilantro and the tomato paste, combine very well.  Sprinkle with the flour and cook 4 more minutes. Add the coconut milk and allow sauce to cook for about 15 minutes or until thickened. Pass sauce through a medium fine strainer and thin out with a bit of water if too thick.  Make sure you press hard on the solids in the strainer in order to extract all the juices into your sauce.
Corn Pudding
Servings: 10
2 -15 oz. cans of Creamed Corn
2 quarts of milk
.5 lb. granulated sugar
2 ozs. cornstarch
1 vanilla bean
2 ozs. ground cinammon
Substitute 0.5 can (10 oz.) cream of coconut for milk, optional
Cooking Instructions:
Using a blender, combine the creamed corn, cream of coconut and half the milk. Pass through a medium mesh strainer, add the rest of the milk, the sugar and the vanilla bean and bring to a boil. Reduce to a simmer, add the cinammon and cook gently for 10 minutes. Dissolve corn starch in a bit of water and add. When pudding has thickened, turn off heat at once, remove vanilla bean and pour the pudding into individual cups or serving bowl and dust with ground cinammon.
Dasheen Loaf

1 lb. Dasheen
2 oz. Flour
1 lb. ground beef
2 oz magarine
1 onion
1 c. milk
1/2 lb. Cheese
3 tbsp cooking oil
Salt to taste
2 tbsp tomato ketchup
1 blade chive
1/4 lb. Bacon, optional
Cooking Instructions:
Cook and crush dasheen. Make cheese sauce by melting magarine, add flour and blend well, add milk slowly to avoid lumps, return to heat and stir constantly until thick, add cheese. Eave until cheese melts. Cook meat with seasonings, until tender. Mix dasheen mixture and add cheese sauce. Line bottom and sides of dish with bacon, (or grease with magarine). Put in a layer of dasheen, then a layer of meat. Continue in layers and finishing with dasheen. Cover with bacon (or dots of magarine). Bake in over 350F for 30 min.
Dumplings (Domplin)

1 1/4 cup of all purpose flour
Or a combination of:
1 cup of flour and 1/4 cup of cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup of water
Cooking Instructions:
Add water (a little at a time) to form dough. Dough should be very firm; not sticky or too soft. May add spoonfuls of flour or water if needed to get the right consistency. Dough is ready when mixture forms a ball and sides of the bowl is clean. Let the dough rest for about 5 minutes, covered with a damp cloth, then divide into little even balls (about 8). Prepare boiling water in a big pot (about 8 to 10 cups) with 2 teaspoons salt (or your taste), 1 clove of garlic, mashed and 1 teaspoon oil. Flatten each ball in the palm of your hands and shape round edges with your fingers. Drop them carefully into the boiling water and after a few minutes they will float to the top. Stir them around and push them down a few times to make sure all sides are cooked. They should be done in 10 to 12 minutes.
Pork Chops with Bananas and Bacon

4 Pork chops - 1" thick
¾ tbs. Cumin
Salt and pepper, to taste
1 Lemon, juiced
2 tbs. Butter, softened
2 Large bananas
6 Strips bacon Beer, optional
Cooking Instructions:
Combine the butter, salt, pepper and cumin. Rub into both sides of the meat. Sauté the bacon briefly, until some of the fat has rendered. Remove and drain. Peel banana's and cut into 1¼ chunks. Place on a dish and sprinkle with lemon juice. Slice the bacon in strips long enough to wrap around each banana slice. Place on skewers, threading through the bacon. Place the pork chops on a hot grill, for 15 minutes, turning once. Turn grill down to medium, adding the bacon and banana's; grill another 10 minutes, turning both the meat and banana's. Also good basted with beer, while the meat cooks.
Ziti Pizzaiola

3/4 lb. ground beef
2 cups (6 oz.) sliced fresh mushrooms
3/4 cup chopped green pepper
1 teaspoon dried basil
1 teaspoon oregano leaves
1/2 teaspoon garlic powder
3 1/2 cups (28 oz.can) whole tomatoes chopped and drained with 1/2 cup of juice reserved
1 3/4 cups (15 oz.) tomato sauce
1 packet (1 oz.) dry onion soup mix
1 teaspoon sugar, optional
6 cups (16 oz.) Ziti uncooked, grated parmesan cheese
Cooking Instructions:
In a large skillet over medium-high heat, stir together meat, mushrooms, green pepper, basil, oregano and garlic powder. Cook, covered for 5 minutes, stirring occasionally. Stir in tomatoes with reserved juice, tomato sauce, onion soup mix and sugar. Heat to boiling then reduce heat. Simmer, uncovered for 15 minutes, or until meat is thoroughly cooked. Meanwhile, cook pasta then toss hot pasta and 1/2 sauce. Spoon remaining sauce on top and sprinkle with cheese.

World Cuisine Recipes


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