Martinique Cuisine

Martinique is an island in the eastern Caribbean Sea. It is an overseas département (département d'outre-mer, or DOM) of France. Like the other DOMs, Martinique is also one of the 26 régions of France (as a région d'outre-mer), and an integral part of the Republic. As part of France, Martinique is part of the European Union (EU), and the currency used is the euro.

With the exception of two short periods of British occupation, Martinique has followed the same course of history as France since 1635. Its administrative and political structures have been identical to those of the French Departments (states) since 1946, when it officially became a Department itself. It was granted the further status of Region in 1974. Fort-de-France is the administrative and commercial capital of the island.

Martinique lies in the heart of the Caribbean Archipelago and is one of the many islands which make up the group of lesser Antilles, or "Breezy Islands."

The waters lapping at its shores are those of the Atlantic Ocean to the east, and the Caribbean Sea to the west. The land rises gradually from the coast toward the center and northern parts of the island. It is in the north that we find the two peaks of the Carbet and Mont Pelée, a dormant volcano that is the highest mountain on the island at 4,586 ft. This part of Martinique is also a legendary tropical rain forest. In the center of the island, the Lamentin Plain, made up of small, rounded hills and enclosed valleys, slopes down toward the south. The Salines Beach at the southernmost tip of the island comes straight out of a beautiful postcard.

Martinique cuisine is a fusion of African and French and is certainly more international and sophisticated than that of its immediate island neighbors. The influx of young chefs, who favor a contemporary, less-caloric approach, has brought exciting innovations to the table. This haute nouvelle Creole cuisine also emphasizes local products, predominantly starchy tubers like malanga, plantains, white yams, and island sweet potatoes, and vegetables like breadfruit, yuca, christophene, and taro leaves.

Many Creole dishes have been Franco-fied, transformed into mousselines, terrines, and gratins, with creamy sauces. And then there's the bountiful harvest of the sea-lambi (conch), langouste (clawless Caribbean lobster), and dozens of species of fish predominate, but you can also see ouassous (freshwater crayfish, which are like jumbo prawns). Many restaurants offer a prix-fixe menu, sometimes with wine. Generally, cellars are filled with fine, French wines.

Some local Creole specialties are accras (cod or vegetable fritters), crabes farcis (stuffed land crab), and feroce (avocado stuffed with saltfish and farina). You can fire up fish and any other dish with a hit of hot chien (dog) sauce. Not to worry, it's made from onions, shallots, hot peppers, oil, and vinegar.

Martinique Cuisine

Stuffed Crabs and Gratin of Chayotes

2 cooked crabs

1 onion

½ glass of soft bread crumbled in some milk

Thyme, bay leaf, parsley, salt, chili (optional)

A few drops of lime

A little olive oil

Breadcrumbs

For Gratin of Chayotes:

2 chayotes

15 grams butter

1 glass of milk

2 tablespoon flour

1 glass of soft bread

Salt, pepper

Grated Gruyère (cheese)

1 garlic clove, chopped

Method

For Stuffed Crabs: Open the crabs, remove the inside and collect the meat caught in the cartilage.

In the olive oil, brown the minced onion, crab, herbs and the soaked bread. Then, add the salt and the lime. Stir over a low heat so as to dry up the mixture, which needs to be quite compact.

Pour the mixture in the crabs’ shells and sprinkle the breadcrumbs. Brown for a while in the oven.

For Gratin of Chayotes: Boil the chayotes for 20-25 minutes. Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread.

On the heat, mix the flour, butter and milk, then, add the pulp and the garlic. Leave to thicken. Season with salt and pepper. Fill in the skin of the chayotes with this mixture; sprinkle the Gruyère and brown in the oven just before serving.

Cod Fritters

8 ounce flour

1 glass of water

1 pinch of baking soda

1 onion

Clove of garlic

5 chives

Thyme

Parsley

Half of one hot pepper

Salt

Pepper

4 ounce cod

2 eggs

1 drop of vinegar

Method

Place the cod into cold water for a few hours then make it boil for thirty minutes. Whisk the flour and add the water little by little, do not make it lumpy.

Let the cod cool, take the skin and the bones off, mince the cod thinly with the onion, the garlic, the chives, thyme, parsley and hot pepper.

Season this batter to your taste and add 2 egg yolks, the drop of vinegar and, just before cooking, the pinch of baking soda and the egg whites stiffly-beaten. Dip the batter in very hot oil for about 5 minutes in small quantities.

Chef’s Note: The batter can be prepared in advance but the baking soda and the egg whites will have to be blended just before cooking. The fritters will be better if you don’t put too much cod.

Dominica Cuisine

Dominica is an island nation in the Caribbean Sea. It should not be confused with the Dominican Republic, another Caribbean nation.

The official name is Commonwealth of Dominica. The indigenous Kalinago people of the island, somewhat erroneously called 'Caribs', have a territory which resembles the Indian reserves of Canada. Because the island went through a period of French occupation, and lies between two overseas départements of France (Guadeloupe to the north and Martinique to the south), the island is sometimes called "French Dominica". The island also has the nickname "The Nature Isle of the Caribbean" due to its seemingly unspoiled natural beauty.

The isle of Dominica is one of the youngest islands in the Lesser Antilles, and it is still being formed by geothermal-volcanic activity. It is a lush island of mountainous rainforests, home of many rare plant, animal and bird species. The Sisserou parrot is featured on the Dominica flag. Dominica's economy is heavily dependent on both tourism and agriculture.

Dominica’s cuisine is like its history and culture, an exciting blend which draws heavily from their Creole past.

Tropical fruits and vegetables are in abundance, and not surprising for an island, Dominica’s range of seafood is second to none!

While eating in an elegant hotel or continental restaurant may be perfectly acceptable to some Caribbean tourists, for the adventurous traveler, Dominica offers many alternative opportunities to taste a wide variety of delicious tropical foods and drinks. Small family restaurants, local eateries and seaside cafes can often be the most authentic and satisfying way to sample the bounty of Dominican cuisine. In these humble places, each meal should be lovingly created, carefully prepared and perfectly seasoned. As a bonus, you'll often get a chance to chat with some very interesting folks - friendly chefs, owners and servers - and there is no extra charge for the useful information you'll pick up along the way!

Be aware that most local dishes are full of flavor and fire. Kitchens are filled with the earthy aroma of curry. Somehow the blissful sting of Scotch Bonnet peppers is artfully balanced with the smoothness of fresh coconut milk.

Luckily, Dominica is blessed with rich volcanic soil and adequate rainfall. It is quite possible to obtain plenty of fresh fruits and vegetables right in the local marketplace. Here you can find traditional garden vegetables as well as root crops ('provisions') of dasheen, tannia and yams. Fresh greens include lettuce, spinach, watercress and callaloo. Truckloads of ripe and green bananas and plantains are everywhere. By the roadside trees are loaded with coconuts, breadfruit, avocados, soursop and guavas. Citrus crops include grapefruit, oranges, tangerines and limes. The island also cultivates a variety of fresh herbs and spices such as thyme, parsley, celery, chive, cinnamon, nutmeg and cloves.

In Dominica, traditional fishing villages still exist and fish and shellfish are plentiful. Flying fish, Dorado, king fish and snapper as well as spiny lobsters and octopuses are available year-round. The clear mountain streams hold a seasonal treasure of river crayfish, and in the mountains land-crabs and the elusive Crapaud frog or 'mountain chicken' are available September through March.

It is no wonder then, that with the help of all this natural goodness at hand, creative resident chefs are able to offer delicious and healthy menus fresh from the Nature Island of the Caribbean.

Dominica Cuisine

Caribbean Reef Chicken

Ingredients

2 broiler/fryer chickens - halved

½ teaspoon salt

¼ teaspoon pepper

½ cup dark brown sugar

4 tablespoon dark rum - divided

1 tablespoon lime juice

2 teaspoon lemon pepper

1 teaspoon ginger

½ teaspoon cloves - ground

¼ teaspoon cinnamon

¼ teaspoon garlic powder

2 drops hot pepper sauce

10 ounce chutney - mango

Lemon - sliced

Lime - sliced

Parsley

Method

Sprinkle salt and pepper over washed and dried chicken. Set aside.

In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.

Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.

Bake in a 400°F oven for 45 minutes or until the chicken is fork tender. In a blender, place chutney and remaining 2 tablespoons of rum; process to blend.

Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.

Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

Caribbean-Style Crabs

Ingredients

8 tablespoon butter

4 scallions chopped

1-2 teaspoon chopped garlic

1 hot green chili - finely chopped and seeded

1 tablespoon curry powder

¾-1 pound crab meat - shredded

2 tablespoon chopped fresh coriander leaves

2 tablespoon finely chopped parsley

Salt & freshly ground pepper

6-8 tablespoon crab liquid or clam broth

2 cups bread crumbs

Method

Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted.

Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs.

Fill the mixture in 8 clam shells and bake at 400°F about 10 minutes or until browned.

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Guadeloupe's cuisine

Guadeloupe's cuisine mirrors its many cultures. To the typically Creole, dishes have been added the finesse of French cuisine, the spice of African cookery, the subtlety of Hindu and Southeast Asian recipes. Fresh seafood appears on most menus. Other specialties: shellfish, smoked fish, stuffed land crabs, stewed conch, and curry dishes. Guadeloupe is considered one of the true culinary capitals of the Caribbean, with some 200 restaurants recommended by the Tourist Office. Local rum drinks often precede a meal and imported French wines often accompany it. Prices for a three-course meal for one person, without wine, range from inexpensive to moderate to expensive. Guadeloupe's most colorful culinary event is the Fête des Cuisinières held annually in early August.

Caribbean Ginger Turkey

Ingredients

2 pound turkey breast, skinned

¼ cup soy sauce

¼ cup dry sherry

2 tablespoon apricot jam

½ teaspoon ginger

½ cup water

¼ cup brown sugar

2 tablespoon vegetable oil

2 teaspoon lemon juice

1 clove garlic – chopped

Method

Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions.

In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowl; add turkey, submerge in marinade.

Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbecue turkey 12 to 15 minutes, turning and brushing meat with marinade.

Serve with rice and garnish with sliced fruit.

Black Bean Chicken

Ingredients

1 cut up chicken (3 ½ pounds)

1 freshly ground pepper to taste

1 tablespoon olive oil

½ cup onion - chopped

½ cup green pepper - chopped

1 Jalapeno pepper - seeds removed & chopped

1 large clove garlic - minced

1 teaspoon cumin - ground

1 medium tomato - peeled & chopped

1 tablespoon lemon juice

1 can black beans (15 pounds)

Method

Sprinkle chicken with freshly ground pepper to taste. In a 12 inch skillet, sauté chicken in olive oil about three minutes on each side; remove from pan.

To pan drippings, add onion, green pepper, jalapeno pepper and garlic.

Cook two minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans.

Return chicken to pan; cover and simmer 20 minutes. Remove lid and continue to cook until chicken is done and juices run clear, about 10 minutes.

Montserrat Cuisine

Montserrat is a lush, mountainous island in the Caribbean Sea, located in the Leeward Islands, part of the chain of islands called the Lesser Antilles. Montserrat was given its name by Christopher Columbus on his second voyage to the New World in 1493, after its namesake located in Catalonia, Spain. Montserrat is often referred to as the Emerald Island of the Caribbean, due both to its resemblance to coastal Ireland and to the Irish descent of most of its early European settlers.

Montserrat is currently an overseas territory of the United Kingdom. Its official name is the Crown Colony of Montserrat. Its Georgian-era capital city of Plymouth was destroyed and two-thirds of the island's population forced to flee abroad owing to the eruption of the Soufriere Hills volcano that began on July 18, 1995. The eruption continues today on a much reduced scale, the damage being confined to the areas around Plymouth including its docking facilities and the former W.H. Bramble Airport. An exclusion zone, open during the day, extends from the south coast of the island north to parts of the Belham Valley and provides visitors with a spectacular view of the volcano and the destruction it has wrought upon the town. A new airport at Geralds in the northern part of the island opened in 2005. CLICK HERE to learn how to get paid to travel 

Cabbage Au Gratin

Ingredients

1 pound cabbage, shredded

2 tablespoons butter

1 tablespoon flour

½ cup milk

Salt and pepper, to taste

Breadcrumbs

Method

Boil cabbage in salted water until tender. Melt butter; blend in flour and stir until lightly browned. Remove from heat and add milk gradually; return to heat and simmer, stirring constantly, until thickened, seasoning to taste.

Combine drained cabbage and sauce; place in a greased, oven proof dish. Sprinkle with crumbs and dot with butter. Bake in a moderate (350^oF) until well browned (15-20 minutes).

These recipes are from The Montserrat Cookbook, published by The Montserrat Old People's Welfare Association, 1973. The association was founded by Mrs. Patricia Griffin, a native Montserratian, in 1964.

Antigua & Barbuda Cuisine

Antigua and Barbuda is an island nation located in the eastern Caribbean Sea on the boundary with the Atlantic Ocean. Antigua and Barbuda are located in the middle of the Leeward Islands in the Eastern Caribbean. Antigua and Barbuda are part of the Lesser Antilles archipelago with the archipelago of Guadeloupe to the south, Montserrat to the southwest, Saint Kitts and Nevis to the west and Saint Barthélemy and Saint Martin to the northwest.

The national dish is fungi (pronounced foon-gee) and pepper pot. Fungi is a dish very similar to the Italian Polenta being made mainly of cornmeal. Other local dishes include: Ducana, Season Rice, Saltfish and Lobster (from Barbuda), to name a few. There are also local confectionary which include: sugarcake, fudge, raspberry and tamarind stew and peanut brittle.

Antigua & Barbuda Cuisine

Ducana and Saltfish

Ingredients

1/2 pound Saltfish (codfish)

1 small onion

500 grams sweet potatoes

1 cup of coconut milk

5 ounces brown sugar

4 ounces raisins

2 teaspoon vanilla essence

1 ounce nutmeg

1 pound flour

2 ounces baking powder

Steamed banana leaf or (foil paper)

Method

Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes

Pick up (flake) the saltfish and remove all bones. Sauté thinly sliced onions

Peel and grate potatoes.

Mix with remaining ingredients in a bowl until smooth.

Cut pieces of steamed banana leaf (or foil) into 10-inch (25 centimeter) squares.

Spoon mixed ingredients onto a banana leaf. Fold and tie leaf with string (roll into a tube if using foil).

Poach in lightly salted water. Boil for approximately 1 hour.

Serve with Saltfish.

Cuban Cuisine

Pollo Con Quimbobó y Platanos Cubanos
Cuban Chicken with Okra and Plantains

* 1 cup of chopped okra, fresh or defrosted
* 1 whole chicken cut into 8 pieces (about 3 pounds)
* 2 tbsp of adobe seasoning or a mixture of the following:
* salt or MSG, black pepper, paprika, cumin, coriander
* vegetable oil
* 1 large onion chopped
* 4 cloves of garlic minced
* 1 green bell pepper, chopped
* 1 ½ cups of water
* 2 medium ripe plantains
* 2 medium tomatoes coarsely chopped
* 2 tbsp of lime juice

Season chicken with adobe or the alternative. In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes.

Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces.

Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes

Serve with white rice.

This recipe comes from the good people at CaribbeanChoice.com

Cuban Cuisine

Cuban Black Beans

Black beans are a staple to Cuban cooking, and its amazing in how many dishes it can be used. But it is used everyday. The following serves 6 as a side dish. It can also be thinned with chicken stock to make black bean soup, another common Cuban staple.

1 pound dried black beans
4 cups of water
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks, cut in 1 inch pieces
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
salt and pepper to taste

Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour.

Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.

For this and many more recipes visit my friends at Caribbean Choice

Anguilla Cuisine

Anguilla is a British overseas territory in the Caribbean, the most northerly of the Leeward Islands in the Lesser Antilles. It consists of five islands, with the capital, The Valley situated on the main island of Anguilla. Anguilla is a quiet place full of white sand beaches, great dining and friendly people. There are a wide range of dining options and culinary styles from which to choose, including: French, West Indian, American, and Creole - all with a Caribbean flair.

Anguilla Cuisine

Grilled Chicken Parts with Barbecue Sauce


Ingredients

1 tablespoon olive oil
1 clove garlic, chopped
1 medium onion, chopped
1 green or red bell pepper, chopped
3 medium tomatoes, peeled and chopped
1 cup water
2 tablespoons mango chutney
¼ cup pine nuts, dry roasted and ground
1 teaspoon thyme
¼ cup Scotch bonnet or hot sauce
1 medium chicken cut into 8 pieces (2 breast,2 thighs,2 legs,2 wings)

Method

In a large skillet over medium heat, sauté the garlic in the olive oil for about 2 minutes. Add the onion and sauté an additional 5 minutes. Add the pepper and sauté another 5 minutes. Add the tomatoes and sauté, covered for 20 minutes.

Uncover, add the remaining sauce ingredients and simmer for 5 minutes. Transfer to a blender and puree.

Smoke grills the chicken until half done, brush the parts with the sauce, and continue smoke-grilling until done.
Lobster Cakes with Tartar Sauce



Ingredients

For Lobster Cakes:

3 tablespoons unsalted butter
¾ cup all-purpose flour
2 cups milk
1 pound cooked lobster meat, coarsely chopped and patted dry
1 ½ cups red bell pepper, diced small and patted dry
¼ cup scallions (white and green parts) thinly sliced
½ teaspoon cayenne pepper
¾ teaspoon salt
½ freshly ground black pepper
1 ½ cups fresh bread crumbs
Equal amounts of butter and olive oil, for sautéing

For Tomato Tartar Sauce:

1 ½ cup Hellman’s mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon tomato paste
2 tablespoon minced onion
1 tablespoon small capers, rinsed and drained
¼ minced dill pickles, patted dry
Salt and freshly ground black pepper

Method

Lobster Cakes: In a large, deep-sided saucepan, heat the butter over a low heat until it stops foaming.

Add the flour gradually and cook for 2 minutes, whisking continually. Add milk ½ cups at a time, whisking constantly to get rid of the lumps.

Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from heat and set aside.
In a large bowl, combine the lobster, peppers, scallions, cayenne, salt, and pepper. Add 1 cup of the bread crumbs and the milk mixture, and mix well.

Cool to room temperature. Shape into 1 ½ inch thick and flatten slightly. The lobster cakes should be about ½ inch thick. Coat the cakes with more bread crumbs.

Heat a layer of butter and oil in a sauté pan over a medium heat until hot, not smoking.

Cook the lobster cakes until golden brown on both sides. Drain on paper towels and serve hot with tartar sauce.

Tomato Tartar Sauce: Whisk together in a small bowl, the mayonnaise, lemon juice, and tomato paste. Add the onions, pickles, capers, and salt and pepper, and whisk until blended.
Caribbean Island Cuisine

St Kitts and Nevis Cuisine

Saint Kitts and Nevis, officially the Federation of Saint Christopher and Nevis (or the Federation of Saint Kitts and Nevis), located in the Leeward Islands, is a unitary island nation in the Caribbean and the smallest nation in the Western Hemisphere. The capital city and government for the federated state is mainly on the larger island of Saint Kitts. The smaller state of Nevis lies about 3km southeast of Saint Kitts. Historically, the British dependency of Anguilla was also a part of this union, which was then known collectively as Saint Christopher-Nevis-Anguilla.

Saint Kitts and Nevis, officially the Federation of Saint Christopher and Nevis (or the Federation of Saint Kitts and Nevis), located in the Leeward Islands, is a unitary island nation in the Caribbean and the smallest nation in the Western Hemisphere. The capital city and government for the federated state is mainly on the larger island of Saint Kitts. The smaller state of Nevis lies about 3km southeast of Saint Kitts. Historically, the British dependency of Anguilla was also a part of this union, which was then known collectively as Saint Christopher-Nevis-Anguilla.CLICK HERE to learn how to get paid to travel 

St. Kitts & Nevis Cuisine

Buccaneer's Turtle Steak

Ingredients

2½ pounds turtle steak, cut into 6 pieces

3 tablespoons fresh lime juice

2 teaspoons garlic powder

1 tablespoon ground black pepper

3 tablespoons coconut or vegetable oil

2 medium yellow onions, sliced

1 large sweet green pepper, seeded, cored & sliced

1 seasoning pepper, diced

1 teaspoon garlic powder or 2 cloves fresh garlic, minced

1 teaspoon dried thyme or 1 large sprig fresh thyme

2 14.5 ounce cans stewed tomatoes

2 teaspoons Season All or seasoning salt

2 tablespoons Worcestershire sauce

3 tablespoons Pickapeppa Sauce

2 tablespoons Tortuga Gold Rum

Method

Tenderize the turtle steak, pounding both sides well with a meat mallet, until pieces are only about an inch thick.

Sprinkle with lime juice, 2 teaspoons garlic powder and black pepper and refrigerate for an hour. Heat oil over medium high heat in a large heavy skillet or Dutch oven until hot and brown the turtle steak on each side.

Add onions and sweet peppers and cook until vegetables start to soften, stirring frequently so they don't scorch. Add remaining ingredients and stir well, reduce heat to low and simmering and cover.

Cook for an hour or until turtle is fork tender and sauce is reduced and thickened. Serve with hot white rice or rice and peas.

Chef’s Note: Except for prime cuts of "fillet," which are not easy to come by, turtle steak must be well tenderized before cooking-like beef round steak. Use the toothed side of a meat mallet and pound both sides, breaking all sinews, until each piece is only about an inch thick.

Marinated Beef Island Tenderloin

Ingredients

5 pound beef tenderloin

Pepper, to taste

¼ cup Kitchen Bouquet

¾ cup soy sauce

2 tablespoons Worcestershire sauce

Method

The day before, sprinkle the meat with pepper. Combine remaining ingredients, and pour over the meat. Cover and marinate in the refrigerator for 24 hours.

Remove the meat from the refrigerator, 2 to 3 hours before cooking, to bring to room temperature.

Preheat oven to 450ºF. Drain the meat. Roast, uncovered, for 20 minutes.

Turn the oven off. Do not open the door. Leave the tenderloin in the oven 15 minutes longer.

Serve immediately.

Caribbean Island Cuisine

Jamaican Cuisine

Jamaican Roast Beef

Ingredients

2 medium rib eye

2 small onion

2 gloves garlic

Thyme

Scallion

Crushed pimiento seeds

½ hot scotch bonnet pepper

Pick-a-pepper sauce

Paprika

Corn starch

Soy Sauce

Ketchup

Oil

Salt & Black pepper

Method

Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.

Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.

Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat. Let stand for a while.

Heat oil in skillet, shake excess seasoning off. Add meat.

Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.

Keep adding water until cooked.

When cooked, remove from skillet to make gravy.

Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas.

Caribbean Island Cuisine