Moist and delicious Caribbean Style Fruit Bread with chopped nuts, bananas, grated carrots, raisins, and hints of nutmeg, vanilla, & cinnamon.

I still remember the first time I tasted Fruit bread. After one bite, I was sold forever. An assortment of Fruits, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.

Fruit Bread Recipe Ingredients:

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Honeyed Chicken Wings Recipe Ingredients:

Tasty Honeyed Chicken Wings. Chicken wings are marinated in garlic, honey, brown sugar, soy sauce, and lemon juice, then roasted in the oven.

• 3 tablespoons soy sauce
• 4 tablespoons runny honey
• 2 tablespoons vinegar
• 1 tablespoon sherry
• 2 teaspoons soft brown sugar
• ½ teaspoon ground ginger
• 1 garlic clove, crushed
• 12 chicken wings, trimmed

For the dipping sauce:

• 2 tablespoons grated onion
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 teaspoon lime juice
• 2 tablespoons peanut cream
• 6 tablespoons coconut cream
• Pinch of salt

How To Make Honeyed Chicken Wings:

1. Put the soy sauce, honey, vinegar, sherry, sugar, ginger and garlic in a bowl and mix well together, blending thoroughly until smooth.

2. Put the chicken wings in a shallow bowl and pour the honey marinade over the top. Smear the marinade all over the wings then cover and leave in a cool place to marinate for 2 hours.
3. While the wings are marinating make the sauce. Fry the onion in the oil for about 5 minutes until golden brown. Stir in the sugar, lime juice and peanut butter, and then add the coconut cream, a little a time. Add the salt and cook over gentle heat until smooth and think. Set aside.
4. Remove the chicken wings from the marinade and place on a rack in a baking pan. Cook in preheated oven at 190C/ 375F/Gas Mark 5 for 15-20 minutes, until crisp and golden brown and cooked through. Baste from time to time with any leftover marinade. Alternatively, grill for 5-7 minutes each side. Serve with the warm peanut dipping sauce.

Preparation: 15 minutes + Marinating Time
Cooking:15-20 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Ingredients

• 500g/llb fresh callaloo or spinach leaves
• 3 tablespoons groundnut oil
• 1 large onion, finely chopped
• 4 spring onions, chopped
• 2 garlic cloves, crushed
• 1 fresh red chilli, seeded and finely chopped
• 1 teaspoon turmeric
• sprig of thyme, crumbled
• 250g/8oz okra, sliced thinly
• 900ml/11/2 pints chicken stock
• few strands of saffron
• 425ml/14 fl oz coconut milk
• 250g/8oz crab meat, fresh or canned
• salt and freshly ground black pepper
• juice of 1/2 lime
• dash of hot pepper sauce

How To Make Bajan Style Callaloo Soup:

1. Wash the callaloo or spinach leaves thoroughly under running cold water to remove any dirt. Drain, shake dry and then roughly chop them, cutting out and discarding any hard stems.

2. Heat the groundnut oil in a large saucepan and add the onion, spring onions and garlic. Fry gently for 5 minutes, or until softened. Add the red chilli, turmeric and thyme, and stir over low heat for 1-2 minutes.
3. Stir in the okra and then add the chopped callaloo or spinach leaves. Turn up the heat and cook, stirring, until the leaves start to wilt. Reduce the heat and add the chicken stock and saffron. Bring to the boil, and then cover and simmer for 20 minutes.
4. Add the coconut milk and crab meat and stir well. Heat gently for 4-5 minutes and then season to taste with salt and pepper. Just before serving, stir in the lime juice and hot pepper sauce.

Preparation: 15 minutes
Cooking:35 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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