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I can remember going to this friend’s house, and every week his grandmother will put a fresh bottle of Hot Pickles on the table at every meal (including breakfast). Until one day I tried one…and let me tell you – damn that’s hot and spicy!

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Ingredients:

  • 1 doz. hot peppers (red and yellow)
  • 1 doz. pickling onions or shallots
  • 1 teaspoon salt
  • 1 cove
  • 6 2” strips raw carrots
  • 6 2” strips string beans
  • Vinegar
Method:

Cut each pepper into strips of four lengthwise. Place in wide mouth jar. Add onions, carrots, beans, clove and salt. Then pour vinegar to cover ingredients filling it to the top. Seal and allow it to stand for 24 hours and use as required.

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Photo via igougo.com

Fried fish and Johnny cakes is a favorite dish among most Caribbean islands, especially at Carnival time.Enjoy!

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Ingredients:

  • 4 pounds local fish such as yellow tail, alewife or snapper
  • Scallion
  • Fresh thyme
  • Ground black pepper
  • Salt
  • Flour or cornmeal
Method:

Grind scallion, thyme, black pepper and salt to taste. Season fish, then coat fish with flour or cornmeal. Deep fry at 370 for 5 to 8 minutes or until golden brown. Serve with local hot pepper sauce.

Nutrition: 154 calories, 6 grams fat, 31 milligrams cholesterol and 323 milligrams sodium per serving (approximate with 1-1/2 teaspoons salt used for recipe).

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Ajiaco is a very old-fashioned stew-like dish, incredibly tasty and nutritious, which features several of the most typical root vegetables used in traditional Hispanic Caribbean cuisine. This dish is so hearty that it can be served as the only dish in a meal, especially if it is served for lunch. It is so simple and easy to make, you must try it!

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Ingredients:

  • 4 large potatoes, cut into fourths
  • 1 large ñame, cut into medium pieces
  • 4 corn on the cob, cut in halfs
  • 1 small calabaza, cut into medium pieces
  • 4 malangas, cut into fourths lengthwise
  • 4 medium boniatos, cut into medium pieces
  • 2 medium yucas, cut into 1″ chunks
  • 1 lb beef (flank or round beef for stewing, cut in 1″ chunks)
  • 2 Tbs vegetable oil for braising the beef
  • 2 garlic cloves, peeled and crushed
  • ½ tsp salt or to your taste
  • 2 to 4 cups of water
Method:

Season the beef with salt and generously with garlic powder. Peel and cut all the vegetables. Braise the beef with cloves of garlic in a large pot; then add water and cook for 10 to 15min.
Add all the other ingredients, add the rest of the water, cover, and simmer slowly over medium-low heat for 20 to 30 minutes, or until beef is tender. Serve with fresh lime wedges in deep soup bowls.

Chefs Tip:

You can use a pressure cooker and cut the cooking time almost by half. Just put the lid on the cooker after you have braised the beef and added all the ingredients. Cook for 15 minutes after the cooker’s pressure valve begins to whistle and rock. Use 1st quality round or flank beef.

Dip it in the stew to soften it as you enjoy this heartiest of meals. Enjoy!

Serves 10 – 12.

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