West Indian Recipes Post 6: Seasoned Rice
1/2 lb. salted beef or pork
1/2 lb. cod fish
6 “Puerto Rican” sweet peppers chopped
1 medium onion minced
2 sprigs of parsley minced
Sprigs of fresh thyme
1 clove garlic, crushed
1/2 cup canned tomatoes
3 tbsp. cooking oil
3-1/2 cups boiling water
1-3/4 cups rice
West Indian Recipes Post 7: Potato Stuffing
3 lbs. potatoes
6 tablespoons olive oil
3 tablespoons butter
2 medium sized onions, minced
1/2 stalk celery, minced
1/4 med. sized sweet pepper, minced
1/4 teaspoon thyme
1/2 cup tomato sauce
2 heaping teaspoons parsley
Dash black pepper
3-4 tablespoons brown sugar
1/4 to 1 cup milk
1/4 cup raisins
2 eggs
Peel potatoes, boil in salted water, drain and mash. While potatoes are boiling, warm frying pan and oil and butter. (Pan should not be too hot or butter will scorch). When oil is heated add minced onion, celery and sweet pepper. Cook over low flame until tender. Add thyme, tomato sauce, parsley, black pepper and sugar. Cook about five minutes.
Add this mixture to mashed potatoes and mix thoroughly. Add milk, raisins and eggs. The mixture should be a little more moist than mashed potatoes. If not sufficiently moist, add a little more milk and butter. Pour in a greased flat baking pan of the type used for puddings, and bake at 325 degrees F. for about 45 minutes to an hour. Top should be golden brown when done.
Read MoreWest Indian Recipes Post 5: Mashed Plantain
3 plantains
2 teaspoons salt
Pepper
1/4 cup butter
1/4 cup milk
Cook and mash the plantains adding the butter, milk and salt and pepper. Mash them well and serve hot. This may also be put through a vegetable ricer.
Read MoreWest Indian Recipes Post 4: Boiled Plantain
3 plantains, peeled
2 teaspoons salt
1/3 cup butter
4 tablespoons olive oil
West Indian Recipes Post 3: Fried Yellow Plantain
Ripe plantains are baked in the oven and served whole with meat. They may also be sliced thin and wrapped around small pieces of beef fillet, then baked. Plantains are also fried and served.
Read MoreWest Indian Recipes Post 2: Fried Green Plantain
Cut plantains diagonally in 1-inch slices. Put in salted water for 5 minutes, pat dry. Fry in a little butter until brown and sprinkle with sugar, a little cinnamon and nutmeg.
Read MoreAfrican Martial Arts Post 12 – Calinda
Calinda (Kalinda) is a martial art, as well as kind of folk music and dance in the Caribbean which arose in the 1720s. Calinda is the French spelling, and the Spanish equivalent is calenda; it is a kind of stick-fighting commonly seen practiced during Carnival in Trinidad and Tobago. There, Carnival songs are considered to be derived from calinda chants and “lavways”.
Read More