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Pickled Breadfruit Recipe Ingredients:

  • 1 large breadfruit (not too green)
  • 25 ml spoon (1,5 tbsp.) lime juice
  • 1 onion, peeled and chopped
  • salt and pepper to taste
Pickled Breadfruit Instructions:
Peel the breadfruit, cut out the core and cut into thick slices. Wash.Put breadfruit in a saucepan with enough water to cover. Simmer, covered, for about 30 minutes, or until breadfruit is tender. Meanwhile, mix lime juice with onion and salt and pepper. Drain breadfruit and cut into thin slices.Place on a platter and spoon pickle over. Serve hot with salted fish or meat.
Serves 4-6.

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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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