Sprinkle 1 teaspoon rum over the fish, and then sprinkle with ginger, salt and pepper. Place in a buttered baking dish and leave for 10 minutes. Preheat the oven to 425°F. Mix together the mayonnaise, the second teaspoon rum, the mustard and the onion. Place the mixture in mounds over the fish. Sprinkle with paprika and bake for 20-25 minutes. Serves 4

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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Scrape, clean and wash suckling pig. Pat dry with clean cloth. Using half quantity of garlic, crush finely and mix with (1 tablespoon salt), black pepper, thyme and 1 tablespoon oil rub pig in and out well with seasonings. Allow 2-3 hours covered. Chop onions and fresh pepper finely. Add I teaspooon salt and balance of garlic, finely crushed. Heat oil in skillet, add onion mixture and saute for a few minutes, then add wine and stir for a couple more minutes.

Then add blood, stirring all the time. When mixture is fairly firm, remove from fire and cool. Stuff pig with this mixture, sew and truss with forelegs skewered back and hind legs forward-Put a small potato in pig’s mouth. Place on rack in dripping pan with 2 pints water in pan. Bake at 325F for about 4-5 hours or until cooked.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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Wash tripe in cold water, place in saucepan, and cover with cold water and add salt, half onions, vinegar and garlic and cook until tender. Drain and cut into small pieces. Then make a thin white sauce, using flour, margarine, milk and balance of onions. Add tripe and simmer on low heat for 5 minutes.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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