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Archive for January, 2010


Pigeon Peas Soup was the first soup I fell in love with as a child. Of course, back then it was Maggi Chicken Soup or pumpkin soup. To date, in my mind, there is still nothing better than good Pigeon Pea Soup…thanks to my grandma – who still uses this simple and rich homemade Pigeon Peas soup recipe.

Pigeon Peas Soup Recipe Ingredients:

  • 1 cup dry pigeon peas
  • 1 sprig thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups water
  • 1 clove garlic, crushed
  • ¼ Ib. smoked pork hocks
  • 2 eddoes
  • 1 onion, finely chopped
  • 1 doz. dumplings

How to make Pigeon Peas Soup:

Soak peas in enough cold water to cover overnight. Drain and discard water. In a large pan put peas and ham hocks and cook until both are quite soft. You may have to add water to maintain approximately 4 cups liquid for the soup. Remove ham hocks and cut into small pieces and return to soup. Add seasonings
and return to heat and allow to simmer gently. Then peel eddoes and cut into pieces and make up dumplings. Add to soup and continue to simmer until both are tender. Then serve very hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Learn how to cook Stuffed Cucumbers with cooked ham, hard-boiled eggs, onions, English mustard,mayonnaise and a dash of hot pepper or Tabasco sauce. Try the recipe…and post you own variation.

Stuffed Cucumber Recipe Ingredients:

  • 2 cucumbers (6-8 inches long)
  • ¼ Ib. cooked ham, chopped
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon onion, grated
  • 1 teaspoon English mustard
  • 1 dash hot pepper or tabasco sauce
  • 4 tablespoons mayonnaise
  • ½ teaspoon salt

How to make Stuffed Cucumber:

Peel cucumbers and cut off ½ inch of the end (one end only) of each cucumber. Remove seeds and centre with spoon and pour in ½ teaspoon salt in each cucumber, rubbing the insides well. Allow to stand for 15 minutes and then dry with paper towel. In mixing bowl combine ham, eggs, onions, hot pepper sauce, mustard and half of the mayonnaise.

If mixture is too dry, add a little mayonnaise. However, mixture should be able to hold a shape in a spoon. Stuff cucumbers tightly, wrap in aluminum foil and chill for 2-3 hours. Slice diagonally on a slant about half an inch thick and serve immediately.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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clam chowder

Clam Chowder (Caribbean style) is white, with cream and potatoes. It’s thick, rich, and creamy. Goes well with crackers on those cold and wet days – warms you up nicely… 🙂

Clam Chowder Recipe Ingredients:

  • 1 pt. clams
  • 2 large potatoes, cubes
  • 2 ozs. salt pork fat
  • 1 onion, sliced
  • 2 ozs. butter
  • 4 ozs. flour
  • 1 pt. milk
  • 1 clove garlic
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 lemon

How to make Clam Chowder:

Clean the clams, washing them well with lemon juice and cold water. Cook in 1 cup of water. Strain and set water aside. Chop the clam flesh into cubes. Then fry onion and salt pork fat. In the meantime parboil potatoes. Then in a casserole, put a layer of potatoes followed by a layer of clams. Add salt, pepper and garlic.

Sprinkle flour on top and cover with another layer of potatoes and more flour. Pour in 1 cup boiling water and simmer for 20 minutes. Add milk and butter. Bring to boil and cook for another 3 minutes. Add water clams were cooked in, simmer for a further 2 minutes. Serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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