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Saltfish Souse

Saltfish Souse is also an extremely popular weekend breakfast, a party favorite, and has slowly become a traditional Caribbean recipe.

Saltfish Souse is made with saltfish, lettuce, onions, hard boiled eggs, green hot peppers, and lots of olive oil.

Saltfish Souse Recipe Ingredients:

  • 1 Ib. salted dried cod
  • 1 clove garlic, finely crushed
  • 14 fresh green hot pepper
  • ½ teaspoon salt (optional)
  • 1 onion, grated
  • 1 medium tomato
  • 1 tablespoon vinegar
  • 6 lettuce leaves
  • 2 tablespoons olive oil
  • 2 hard-boiled egg

How to make Saltfish Souse:

Soak cod in cold water for several hours, preferably overnight. Then drain well and dry with clean towel. Discard skin, bones and shred into fairly small pieces with fingers. Set aside. Then combine crushed garlic with olive oil in a bowl, mixing well and add vinegar, salt (if necessary), pepper and grated onion mixing well. Add cod, mixing well. Allow to stand for about 30 minutes.

Serve on platter in the centre of circle of tomato slices and lettuce leaves, garnished on top with slices of egg.

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

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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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