This is a seasoning made from fresh herbs & vegetables. It is used to coat and soak into all meats--found in all homes throughout the Caribbean. It varies slightly from island to island. Can be kept in the fridge for up to 2 weeks ( if it lasts that long).
This melt in your mouth bread is a Trinidad favourite. Etra amounts always have to be bought, as they're usually devoured in the car on the way home from the local bakery Very nice with scrambled egg
filling. Courtesy www.trinigourmet.com
This is the simplest form of rice & peas, the 'Jamaican coat of arms'. Sometimes bacon, salt pork or stewing meat is added. In Jamaica it is always called Rice an' Peas, although on some other islands it becomes Peas an' Rice. In the Bahamas tomatoes are added and the dish is called Hoppin' John. Caribbean Cooking For Pleasure, Mary Slater.
Strangers may reject pigs tails, which are in every shop, even most modern supermarkets. This recipe is not the same as the local one, but it makes an appetising & inexpensive meal. Caribbean Cooking For Pleasure, Mary Slater.
Conch fritters are a great favourite with people in the BAHAMAS, where this shellfish is found in abundance. In Geat Exuma, the Out-Island Regatta is held in April and during this period, the local conch seller makes fritters all day,starting at 6 a.m and using about 50 conch. She demonstrates her method smiling broadly, "Ever'body likes fritters, yez ma'am". From Caribbean Cooking For Pleasure, Mary Slater.
This pepperpot recipe is the one most used in the Eastern Caribbean, but recipes vary greatly from island to island. In Jamaica it is a soup, in Guyana the basis is chicken or oxtail with sugar, cassareep and chillies added. From Caribbean Cooking For Pleasure by Mary Slater
The Caroni swamp, near PORT-of-SPAIN in TRINIDAD, is known for its tree oysters. One can take a boat into the swamp & here, besides oysters and most beautiful tropical vegetation, the scarlet ibis make their nests. Any visitor to TRINIDAD should try to see this bird and to make the excursion to the swamp. From Caribbean Cooking For Pleasure, Mary Slater.