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

St. Kitts & 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.

St. Kitts & Nevis Recipes

Boiled Fish with Creole Sauce

Ingredients

500 grams red snapper or other white fish

2 or 3 lemons

Garlic

Salt

4 chives

2 or 3 tomatoes

Thyme

1 small piece hot pepper

Method

Clean the fish and cut it into several pieces. Marinate for about 1 hour in a mixture of lemon juice, hot pepper, garlic, and salt.

Lightly fry the chopped chives and tomatoes (peeled and seeded) in hot oil. Add the marinated fish. Brown on both sides.

Cover with water and add the thyme and hot pepper. Cover and simmer for 14 to 20 minutes. Top with two cloves of crushed garlic mixed with the juice of 1 lemon.

Serve hot.

Buccaneer's Turtle Steak

Ingredients

2 pounds turtle steak, cut into 4 to 6 pieces

2 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

2 tablespoons Pickapeppa Sauce

3 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.

Caribbean Island Cuisine