GHOST CHILI MANGO HOT SAUCE RECIPE INGREDIENTS 12 Bhut Joloki 2 Red Capsicums 3 Mangoes Ripe 1 Onion 1 tsp Garlic 350 ml Apple Cider Vinegar 250 gm Honey 1 Lime Juiced salt METHOD Remove stems from Chillies and cut in halves Remove stems and seed from Capsicums and chop . Peel Mangos, remove flesh from...
CREOLE LOBSTER WITH VEGETABLE KEBABS AND RICE INGREDIENTS 2kg Lobsters 100 gm Butter, softened 20 gm Garlic ,chopped 30 gm Parsley, chopped 80 gm Salt 10 gm Black Pepper crushed 50 ml Olive oil 300 gm Choko 300 gm Okra 200 gm small Roma Tomatoes 200 gm Onions 400 gm Basmati rice, cooked pilau-style 100 gm Tomatoes ½ tsp Garlic,...
CARIBBEAN LOBSTER WITH RUM JERK BUTTER INGREDIENTS 1 kg lobster tails, halved and cleaned 1 Tbls melted Butter 120gm Onion chopped 1 Tbls SHASHEMANE RASTAMAN DRY JERK RUB 1/2 cup red Capsicum, chopped 1/4 cup Appletons Rum 2-3 Tbls Butter 120ml Lime juice 1/4 cup Chives and Parsley, chopped 1/2 cup Tomato diced for garnish METHOD Parboil...
PRAWN AND PINEAPPLE STIR-FRY INGREDIENTS 1 small Pineapple, diced 400gm raw King Prawns, shelled 2 limes, juiced ½ Scotch Bonnet 120gm rice, to serve Method Sauté the Pineapple pieces in their own juice for about 5 mins, turning occasionally. Add the Prawns to the pan, add the chilli piece and pour over the...
BLAFF (CARIBBEAN LIME-POACHED FISH) INGREDIENTS 1 kg Fish fillets 1 L Water 1/2 cup Lime juice Scallions, chopped -- 4 2 Scotch bonnet, minced 4 cloves Garlic, chopped 1 tsp Salt METHOD Add the fish, 2 cups of the water and the remaining ingredients to a large non-reactive bowl. Cover and let the fish...
SOPA DE FRIJOLES NEGROS INGREDIENTS 500 gm Black Beans Water 3 tbls Olive oil 160 gm Onions, finely chopped 1 Red Capsicum finely chopped 5 cloves Garlic, chopped 1 ½ l Vegetable stock 2 tsp Oregano 1 Bay leaf Salt and pepper to taste METHOD Soak the beans overnight in enough water to cover by 5 cm....
GUADELOUPE-STYLE PAN-FRIED SIRLOIN STEAKS INGREDIENTS 4 x 220gm Sirloin steaks Salt and black Pepper To season: 2 Garlic cloves , chopped 2 tbls Rice Bran oil 2 tbls White Wine vinegar 70 gm Onion, chopped 1 Eshallot, finely chopped 2 tsp Rosemary leaves METHOD Place steaks in a large bowl. Season with Salt and Pepper,...
SOUSKAÏ DE MANGUES VERTES INGREDIENTS 2 Mangos, not too ripe, peeled and cut into 2 cm cubes 1 Scotch Bonnet 1 clove Garlic, chopped Salt -- to taste 2 Limes, juiced Method Mix all the ingredients together in a large bowl. Place in the fridge and chill for at least 1 hour. ...
PORK ROAST GUADELOUPE INGREDIENTS 1⁄4 cup water 80 gm Onion, finely chopped 2 Garlic cloves, crushed 3 tbls Lime juice 1 tbls Olive oil 1 Scotch Bonnet, finely chopped 1⁄2 tsp dried Thyme 1⁄4 tsp salt 1⁄8 tsp pepper 750 gm boneless Pork loin roast 1 cup Beef stock, divided 2 tsp Castor Sugar 1⁄4 tsp dried Thyme, crushed 1...
PINEAPPLE CHICKEN RUNDOWN INGREDIENTS Coconut Rundown Sauce 2 tbls Oil 120 gm Onion, finely chopped 1 Red Capsicum, finely chopped 2 Scotch Bonnets finely chopped 4 cloves Garlic, chopped 1 tsp Thyme 500 ml Coconut milk Salt and pepper to taste For the Chicken 3 tbls Oil 6 Chicken breasts, boneless, skinless ¼ Pineapple, cut into 1 cm chunks 1/2...