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 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 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
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
