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Archive for the ‘Caribbean Cereal Recipes’


Caribbean Roti Ingredients:

  • 500 g (1 lb 2 oz) plain flour
  • 5 ml spoon (1 tsp.) baking powder
  • 5 ml spoon (1 tsp.) salt
  • 50 g (2 oz) margarine or ghee (optional)
  • cold water to bind
  • 250 ml (1/2 pt) oil or ghee
  • little extra flour
How To Make Caribbean Roti:
Sift flour, baking powder and salt into a bowl. Rub in margarine, if used, with fingertips until fat is in small flakes.Add enough cold water to make a fairly stiff, but not sticky, dough. Knead well until smooth, then cover bowl and leave to stand for 30 minutes.

Knead dough again for 3-4 minutes, then divide into 8 equal balls. Roll out each ball on a lightly floured board into a circle, about 20 cm (8 in) diameter. Brush each circle all over with oil or ghee, then sprinkle lightly with flour. Fold each circle in half, then in half again. Cover and leave to stand for 10 minutes.

Roll out each piece into a circle again. Brush with oil, then place on a heated griddle or tawah. Cook on both sides, brushing with oil again to prevent sticking, for about 2-3 minutes. Remove from heat and clap each roti with both hands until pliable again. Wrap in a towel or greaseproof paper until the other roti are cooked. Serve hot.

Serves 8.

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Cornmeal balls Ingredients:

  • 4 okras (spinach leaves, chopped, or prickly pear, peeled and chopped, may be used instead)
  • 250 ml (1/2 pt) water
  • 5 ml spoon (1 teasp.) salt
  • 100 g (4 oz) cornmeal
  • 15 g (1/2 oz) margarine
Cornmeal Balls Instructions:

Wash the okras, cut off stems and slice into rings, about 6 mm (1/4 in) thick.

Put water and salt in a saucepan and bring to the boil. Add okras. Reduce heat and simmer, covered, for 10 minutes.

Mix cornmeal with a little cold water. Add to saucepan and stir constantly, over a low heat, until mixture becomes thick and smooth, about 5 minutes. If mixture is too stiff, add a little boiling water.

Grease a small bowl or cup with the margarine. Drop a spoonful of the cornmeal mixture into the cup. Roll it round cup to form a ball. Repeat until all the mixture is used up.

Serve hot with fresh or salted fish, or liver.

NB In Anguilla, pigeon peas are used instead of okras.Serves 4-6.

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Ingredients:

  • 100 g (4 oz) peas (pigeon, split or blackeye peas, or soya beans)
  • 1 small, dry coconut
  • 2 x 15 ml spoon (3 tbsp.) oil
  • 1 onion, peeled and chopped
  • 250 g (10 oz) cooked saltbeef or pig’s tail, washed and cut into small pieces
  • 200 g (8 oz) rice
  • salt to taste
  • 125 g (5 oz) shrimps, fresh or dried
Method:
Wash peas and soak overnight in 500 ml (1 pt) water.
Grate the coconut. Pour on 500 ml (1 pt) water. Squeeze well through a damp cloth.
Heat oil in a heavy-based saucepan. Add onion and cooked meat and fry gently for about 15 minutes.
Drain peas and add to saucepan. Stir well for 5 minutes.
Add about 250 ml (1/2 pt) water. Reduce heat and simmer, covered, for 30-40 minutes, or until peas are tender. Add coconut milk, rice and salt to taste. Stir well, cover saucepan again and boil rapidly for 5 minutes. Reduce heat and simmer, covered, for about 25 minutes, or until rice grains are fluffy and separate. Stir occasionally to prevent sticking. Serve hot.Serves 3-4.
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