10 Jan 2007

Cornmeal Balls Recipe

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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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Tagged with: Anguilla, balls, Boiling, Caribbean Fish Recipes, Cook, Cornmeal, Cornmeal balls, Fruit and Vegetable, Salt, Spinach, Water

5 Jan 2007

Peas and rice

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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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4 Jan 2007

Curried Rice

Written by Caribbean Recipe Blogger in Cereal Recipes Comments Off on Curried Rice

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Ingredients:

15 ml spoon (1 tbsp.) oil
1 clove garlic, peeled and crushed
1 small onion, peeled and chopped
small piece root ginger, bruised
15 ml spoon (1 tbsp.) curry powder
5 ml spoon (1 teasp.) tomato paste
15 ml spoon (1 tbsp.) mango chutney
70 ml (2 1/2 fl. oz) water
1 green pepper, deseeded and chopped
salt and pepper to taste
250 g (10 oz) cooked rice
15 ml spoon (1 tbsp.) currants

Method:

Heat oil in a frying pan. Add garlic, onion and ginger and saute until soft. Add curry powder and stir well. Add tomato paste, chutney, pepper and water. Simmer, uncovered, for about 5-10 minutes, or until mixture thickens. Season with salt and pepper to taste.
Pour mixture over cooked rice. Return to frying pan and heat gently for 2-3 minutes. Add currants and stir well. Serve hot.Serves 3-4.

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Cornmeal Balls Recipe

Peas and rice

Curried Rice

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