A Caribbean Diet Cookbook (12 page)

A
Caribbea
n
Die
t
Cookbook

Mea
t
Dishes

Chapter
4

ea
t
come
s
i
n
abou
t
3
r
d
plac
e
fo
r
islanders
’
favourit
e
foo
d
afte
r
ric
e
an
d
fis
h
.
Dishes
ar
e
mainl
y
spic
y
.
Som
e
recipe
s
ste
m
fro
m
traditio
n
an
d
folklore
.
Ne
w
Yea
r
suc
k
ling

pi
g
bring
s
goo
d
luc
k
i
f
i
t
i
s
th
e
firs
t
morse
l
eate
n
afte
r
midnigh
t. The Cubans cover a whole
on
e
wit
h
banan
a
lea
v
es
and
cook
it
over
a
coal
fire
in
a
pit
in
their
back
yard
and
serve
it as
a
traditional
dish
on
New
Year’s
Day.

Turke
y
i
s
serve
d
a
t
Christmas
,
weddings
,
an
d
famil
y
gatherings
.
Bake
d
ha
m
i
s
also
a
favourite
choice
with
the
islanders.
Another
well
known
d
ish
in
the
Caribbean
Island
s
, especially
Jamaica
,
is
goat
or
mutton.
In
Montserrat
“goat
water”
is
a
tasty
stew
mad
e
with
goat
meat
seasoned
with
green
paw
paw,
breadfruit,
and
onions.

Wild
birds
are
also
favoured
b
y
th
e
islander
s
,
and
they
are
consume
d
i
n
great
numbers.
Duck,
goose,
pigeon,
and
tea
l
,
t
o
nam
e
a
fe
w
.
In
Portland
Parish,
Jamaica,
near
Por
t
Antonio
,
peopl
e
stil
l
hun
t
wil
d
boa
r
jus
t
a
s
the
y
di
d
i
n
pas
t
times
.
Th
e
Arawak
s
and
Caribs smoked it over a fire; they called it “Boucan.”
T
he
y
als
o
enjo
ye
d
th
e
delicat
e
flavour
o
f
th
e
Agouti,
a
herbivorou
s
roden
t
bigge
r
tha
n
a
larg
e
guine
a
pi
g
o
r
rabbi
t
bu
t
wit
h
long,
thinner
legs,
round
ears,
and
a
short
tai
l
,
and
is
nativ
e
t
o
Centra
l
an
d
Sout
h
Americ
a
. Columbus
called
them
“barkles
s
dogs.
”
The
y
hav
e
go
o
d
hearin
g
an
d
ca
n
ru
n
around
withi
n
on
e
hou
r
o
f
birth
.

STUFFED
PAWPAW

1
larg
e
gree
n
pawpaw
,
cu
t
i
n
hal
f
an
d
deseeded

250g
lean
minced
beef,
lamb
or
turkey

1
re
d
onio
n
choppe
d
fine

1
scotch bonnet pepper, stem removed, chopped fine

2
garlic
cloves,
crushed

2
large tomatoes, chopped

1
teaspoo
n
se
a
salt

1
teaspoo
n
freshly
ground black
pepper

1
teaspoo
n
ground
ginger

2
rashers of unsmoked bacon, cut into 2 cm pieces

1
tablespoo
n
of
groundnut
oil

Hea
t
th
e
oi
l
i
n
a
larg
e
fryin
g
pa
n
an
d
fr
y
th
e
garli
c
an
d
onion
s
for
a
few
minutes
until
they
ar
e
tender
.
Ad
d
th
e
scotc
h
bonne
t
peppe
r
an
d
th
e
baco
n
piece
s
an
d
continu
e
fryin
g
fo
r
a further
2
minutes
.
Pour
th
e
minc
e
into
the
pan
an
d
coo
k
i
t
unti
l
i
t
i
s
browned
.
Ad
d
the
choppe
d
tomatoe
s
,
salt,
pepper,
and
ginger
and
co
n
tinu
e
coo
k
in
g
until
most
of
the
liquid has
been
absorbed,
then
remove
from
the
hea
t
.

Fil
l
eac
h
hal
f
o
f
hollowe
d
ou
t
pawpa
w
wit
h
th
e
minc
e
mixtur
e
,
the
n
plac
e
the
m
i
n
a

bakin
g
dis
h
an
d
pou
r
i
n
enoug
h
ho
t
wate
r
t
o
a
dept
h
o
f
abou
t
25m
m
.
This
method
of cook
i
n
g
i
s
calle
d
‘bain
-
marie
’
i
t
i
s
applie
d
t
o
enabl
e
gentl
e
heatin
g
an
d
t
o
avoi
d
curdling
.
Th
e
us
e
o
f
a
doubl
e
vesse
l
i
s
usually
th
e
norm
,
bu
t
i
n
thi
s
cas
e
w
e
hav
e
onl
y
mad
e
us
e
of
on
e
bakin
g
dish
.
Plac
e
th
e
dis
h
i
n
a
pr
e
-
heate
d
ove
n
se
t
t
o
Gas
Mark
4
(
180°C
/350°
F)
, and
cook
for
1
hour. Serve with a garnish of grated cheese.

CALYPS
O
KEBABS

500g
steak (lamb or beef) cut into cubes

1
smal
l
ti
n
o
f
pineappl
e
chunks

2
ripe bananas, cut into chunks

1
ripe pawpaw, cut into chunks

30
g
butter

2
onions, chopped

2
ts
p
dr
y
mustard

1
garlic
clove,
crushed

1
mango

2
tablespoon
s
tomat
o
purée

2
tablespoon
s
Worcester sauce

3
tablespoon
s
white
wine
vinegar

1
teaspoo
n
freshly
ground
black
pepper

1
teaspoo
n
dark
muscavado
sugar

1
teaspoo
n
mil
d
curr
y
powder

Firs
t
mak
e
th
e
marin
ade
.
Se
t
asid
e
th
e
meat
,
pineappl
e
chunks
,
bananas
,
an
d
pawpaw.
Mel
t
th
e
butte
r
i
n
a
smal
l
saucepa
n
and
add
the
rest
of
the
ingredients.
Stir
continuously.
Brin
g
th
e
content
s
t
o
th
e
boil
,
the
n
remov
e
th
e
pa
n
fro
m
th
e
hea
t
an
d
plac
e
i
t
i
n
a
safe
plac
e
t
o
coo
l
.
Onc
e
cooled,
pour
th
e
liqui
d
i
n
a
dis
h
wit
h
th
e
mea
t
chunk
s
the
n
marinat
e
it
overnight
in
a
refrigerator.
Drain
the
marinad
e
fro
m
th
e
meat the next day and
d
o
kee
p
the
marinade
,
yo
u
wil
l
nee
d
i
t
fo
r
garnishin
g
late
r
on.

No
w
prepar
e
th
e
kebabs
.
Th
e
ske
w
er
s
ca
n
b
e
eithe
r
meta
l
o
r
bamboo/wood
.
I
f
you
ar
e
usin
g
bambo
o
o
r
woo
d
firs
t
soa
k
the
m
i
n
col
d
wate
r
fo
r
3
0
minutes
,
thi
s
wil
l
moisten
th
e
stick
s
an
d
preven
t
the
m
fro
m
burning
during
cookin
g
.
Arrang
e
th
e
chunk
s
o
f
mea
t
with
th
e
pineapple
,
banana
,
an
d
pawpa
w
piece
s
o
n
th
e
skewer
s
and
place
them
under
a
hot grill,
turning
them
frequently.
Gently
heat
th
e
marinad
e
an
d
pou
r
i
t
ove
r
th
e
kebab
s
while