Elite life
Antigua and Barbuda (Antigua and Barbuda Recipes)
Servings: 8
Ingredients: 1lb. prepared conch meat, chopped
2 stalks celery
2 eggs, beaten
1 cup flour
4 cloves garlic
1 tsp. baking powder
1 green pepper, seeded
1 tsp. Salt
1 white onion
1/4 cup milk
1 carrot
2 Tbs. Jerk Sauce
Cooking Instructions:
Put conch in batches through a food processor until it is finely chopped. Transfer to large bowl and stir in the eggs. Place the garlic, green pepper, onion, and carrot and celery stalks through food processor until finely chopped. Drain the vegetables in a sieve lined with cheesecloth, and then add to the conch in the mixing bowl. Stir to combine the ingredients. Stir the flour and baking powder together, and then mix in with the other ingredients. Add the salt, milk and jerk sauce. Fold everything together to form a thick dough. Cover and refrigerate at least one hour. Preheat deep fryer to 400 degrees F. Remove the dough and let it stand for 15 to 20 min. Drop by the tablespoonful into hot oil and fry until golden brown. Be careful not to make the spoonfuls of butter too large or the dough may not cook in the center. Drain the fritters on paper towels and serve immediately. Garnish with fresh lemon or lime wedges and serve with Caribbean Tartar Sauce.
Ingredients:
2 large sweet potato
1 1/2 cups sugar
2 1/2 cups flour
Dash of all spice
Dash of cinnamon raisin, optional
Cooking Instructions:
Grate sweet potato and add sugar to grated potatoes. Leave for a while, it will spring water from the mixture(so you dont have to add water at anytime). Mix in flour and add spices and raisin. If the mixture is too thick then you may proceed to add a little water, if the mixture may seem to watery add a little more flour. Spoon some mixture into foil paper. You may be able to make at least five individual ducuna from the above receipe. Wrap ducuna and place in boiling water and boil for 45 minutes until they are firm.
Ingredients:
2 cups corn meal
3 cups water
Salt to taste
3 okras, cut in neat pieces
2 tablespoons of butter
Cooking Instructions:
Bring water to the boil with okras until they are cooked. Remove 2 cups of water to a pan. Add meal to the remaining boiling water. Using a wooden spoon, mix corn meal and crush to the side of the pan to remove lumps. Add water when necessary. When mixture leaves the bottom of the pan, remove from fire. Place butter in tea-cup or small bowl. Place large spoonful of fungee in bowl. Roll to a ball. Serve hot with pepper pot; stewed or fried fish, or cod-fish and egg-plant. Fungee can be left overnight. Sliced and dried and used with syrup or jam for breakfast.
Servings: 4
Ingredients:
4 pork chops, about 1" thick
3/4 tbsp. Cumin
Salt and pepper, to taste
Juice of 1 lemon
2 tbsp. Softened butter
2 large bananas
6 strips bacon
Beer, optional
Cooking Instructions:
Combine the butter, salt, pepper and cumin. Rub mixture into both sides of the meat. Sauté the bacon briefly, until some of the fat has rendered. Remove and drain. Peel bananas and cut into 1 1/4" chunks. Place bananas on a dish and sprinkle with lemon juice. Cut the bacon strips into lengths just long enough to wrap around each banana slice. Place on bananas on skewers, threading through where the bacon slice overlaps. Place the pork chops on a hot grill, for 15 minutes, turning once. Turn grill down to medium, adding the bacon and bananas; grill another 10 minutes, turning both the meat and the bananas. For extra flavor, baste with beer, while the meat cooks.
Ingredients:
4 eddo-leaves, cut up, 1 lb salt beef or 1 lb. other fresh meat optional
4 eggplants, diced or antrobers
2 teaspoons of margarine
4 ochroes, diced
Salt and pepper to taste
Bunch of chive and thyme, pounded
2 onions, chopped
2 cups of green peas, cooked
1 lb spinach chopped; 2 tomatoes, diced
1 cup diced pumpkin
1 cup diced squash
2 teaspoonfuls of oil
1 lb. salt pork, pig snout
2 teaspoonfuls of ketchup
Pig's feet, cut in bits
Cooking Instructions:
Cook meats and add vegetables, except green peas. Add seasoning. Cook green peas in a small amount of salt water. Remove vegetables. Chop well, return to pot. Allow to cook until thick. Add cooked peas. Season and return to fire.
Ingredients:
1 Medium Pre baked Pie Shell (sweet)
3 Medium Ripe papayas
2 tsp Lime Juice plus
1/2 tsp lime Zest
Pinch of Cinnamon
1 dash Orange extract
4 Tbs Flour
4 Tbs Sugar
4 Egg Whites
Cooking Instructions:
Coarsely mash the Papayas ( no seeds). Add Lime Juice, Zest, Cinnamon and Orange Extract. Fold in Flour and Sugar. Beat Egg whites until stiff and fold into mixture. Bake 25 mins till top is just brown. Serve chilled.
