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pepper pot recipe

This is a Guyanese specialty! In the days when having a refrigerator was a luxury item to have in your kitchen, this was an excellent method of keeping a ready to serve dish for the busy farmer. And it’s also a delicious recipe – if it’s made the correct way.

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Ingredients:

  • 1 oxtail
  • 3 lbs. fresh lean pork
  • 4 hot peppers
  • ½ cup cassareep
  • 5 onions, sliced
  • 1 lb. salted pork
  • bunch thyme
  • tablespoons brown sugar
  • 3 cloves garlic
  • ¼ cup oil


Method:

Cut meat into small pieces. In large skillet fry meat over heat. Cover with cold water; add spices, sugar and cassareep. Tie peppers in a clean cloth and set aside. Simmer meat for several hours (about 3-4 hours) until all meat is tender. Add peppers and simmer again for about 15 minutes. Remover form heat, cool and keep covered. Serve hot as required. Heat up every day and add fresh cooked meat for time to time as required – meat must be added unseasoned.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:jupiterimages.com

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a photo of pineapple avocado salad

Avocado and pineapple salad is a simple recipe that perfectly highlights the subtle creaminess of the avocados and the more assertive pineapple – that’s according to my lovely wife, who have fallen in love with this salad.

I personally find that pineapple together with avocado to be a strange mix for a salad – don’t get me wrong, I enjoy pineapple and avocado but just not together. Well what I can say my wife likes it, so maybe you might it too. Try it!

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Ingredients:

  • 8 cups iceberg or other crisp lettuce
  • 2 cups fresh pineapple chunks
  • 1 medium red onion, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup white vinegar
  • 1/3 cup fresh orange juice
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium avocados, sliced
  • Fresh lime wedges

Method:

Toss together first 3 ingredients in a large bowl. Whisk together oil and next 5 ingredients. Pour desired amount of dressing over salad mixture, and toss well. Spoon salad onto individual plates. Arrange avocado slices over salads; serve with lime wedges. Serve immediately.

Recipe by:Coastal Living, MARCH 2006
Photo courtesy:Howard L. Puckett

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peanut soup recipe

Peanut Soup recipe is fabulous and somewhat different; but very intriguing, rich and spicy with West African and Caribbean roots. The onion, celery stalk, green peppers, chicken, thyme and peanut combine wonderfully.

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Ingredients:

  • 4 tablespoons margarine
  • 1 onion, grated
  • 1 stalk celery, grated
  • 1 clove garlic, crushed
  • 1 sprig fresh thyme
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon chopped green pepper
  • 2 cups milk
  • 1 tablespoon flour
  • 4 cups stock (beef or chicken)
  • 1 ½ cups peanut butter (crunchy)
  • or 2 cups ground peanuts

Method:

Prepare ground peanuts if you are not using peanut butter. Then place butter in a saucepan over low heat. Add onion, celery and one teaspoon chopped fresh thyme and sauté for about 5 minutes stirring. Add flour. Then slowly add stock. Increase heat to medium and stirring all the time add peanut butter or ground peanuts and cook for about 10 minutes. Reduce heat and add milk very slowly. Then add seasonings. Allow to simmer over low heat for about 15 minutes. Strain and serve immediately very hot, garnished with chopped green peppers.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:castsugar.blogspot.com

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