Elite life
Saint Vincent and The Grenadines (Saint Vincent and The Grenadines Recipes)
Servings: 4
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
1 tbsp. Butter, optional
Dumplings
Other vegetables may be used
Cooking Instructions:
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.
Ingredients:
2 lbs. Conch
1 Onion (medium)
1 Cucumber
2 Limes
Parsley
Celery
Sweet Pepper
Hot Pepper to Taste
Salt to taste
Cooking Instructions:
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.
Ingredients:
2 lbs. Mutton or lamb trimmed and cut into cubes
¼ cup chopped onion
2 tbsp. Turmeric
2 cloves chopped garlic
½ tsp. Hot pepper sauce
2 tsp. Grated ginger
½ cup red wine
¼ tsp. cooking oil
¼ cup tomato ketchup
1 tsp. curry powder
½ tsp. Salt
1 tsp. vinegar
3 tbsp. Chutney
Cooking Instructions:
Season meat with garlic, salt, vinegar and hot pepper. Allow to marinate for about 1 hour. Heat oil, add curry powder, then meat and brown. Add remaining ingredients. Cover and simmer over low heat until meat is tender. Adjust seasoning. Serve on a bed of rice.
Ingredients:
½ lb. Flour
¾ tsp. Salt
¼ cup cornmeal, optional
1 tbs.. sugar
½ tsp. baking powder
Pinch of spice or nutmeg, optional
Water
Cooking Instructions:
Combine flour, salt, sugar, baking powder and cornmeal. Add enough water to make a fairly stiff dough. Shape dough into either round, oblong or flat bite size portions. Drop in boiling soup.
Ingredients:
2 cups shelled green pigeon peas
1 oz margarine
½ lb. soup meat
1 large onion
6 cups water
2 sprigs celery
Salt and pepper to taste
6 ozs pumpkin
1 lb. Tannias
1 green plantain
Dumplings
3 tbsp. Oil
1 large carrot, sliced
Cooking Instructions:
Chop seasoning and pumpkin, cut up meat into small pieces. Heat oil, sauté seasoning and pumpkin, add meat and fry till slightly brown. Add peas and cook till peas burst and are soft, adding a little hot water occasionally. Add water enough for soup. Meanwhile, peel and cup up carrots, peel plantain and tannias and cut into bite-sized pieces. Add to soup with salt and pepper to taste. Mix dumplings and shape into balls or small logs. When soup is almost done add dumplings and butter for the last 10 minutes. Check taste. Serve hot as a lunch or dinner main course.
Ingredients:br> 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
Cooking Instructions:
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.
Ingredients:
2 lbs. Sweet Potatoes (2 large)
Vegetable oil
4 rashers of bacon
½ cup of any cooked diced meat
½ cup Whole Kernel Corn
1 medium onion
1 tbs.margarine
Salt and pepper to taste
Cooking Instructions:
Scrub potatoes well. Dry and brush with oil, place on a baking sheet and cook at 400 F for 1 ½ hours until done. Fry bacon and onion until bacon is crisp and onion is transparent. Remove potatoes from oven, cut each in half and scoop out the flesh. Chop roughly, add butter, corn, seasoning and bacon mixture. Mix well. Spoon mixture back into the potato shells. Reheat in the oven for 10-15 min.
