4 cups flour
2 tsp. baking powder
½ tsp. salt
6 oz. sugar
1 egg (beaten)
¾ cup coconut milk or whole milk
¼ lb. shortening (melted)
1 tsp. vanilla essence
2 cups grated coconut
6 oz. raisins (floured -optional)

In large bowl, sift in flour, and baking powder, add sugar, egg, coconut milk, melted shortening and essence.  Stir in grated coconut and raisins (optional). Blend ingredients well and knead on floured board. Shape into loaves and out in greased loaf pan (filing only two-thirds of the pan). Dust top of loaf with sugar and bake at 350 for about 1 hour. Bread should be golden brown (test bread to make sure it’s done. Poke a toothpick into the top of the bread, it should come out clean-- or tap the top and you should hear a hollow sound).


CORN SOUP (with chicken)

2 lbs. chicken pieces
¼ cup scallions (chopped)
1 onion (chopped)
½ tsp. sugar
6 cups water
*salt & pepper to taste
1 tbsp. cornstarch (mixed with ¼ cup water)
1 egg (whipped)
14 oz. can creamed corn

Boil the chicken with onions, salt, pepper and sugar in 6 cups water for about 30 minutes. Remove chicken from stock and strip the meat from the bones. Mix 1 tbsp. cornstarch with ¼ cup water until smooth and stir into stock to thicken. Stir chicken strips, creamed corn and whipped egg into stock. Simmer for about 15 minutes. Add scallions and serve hot.



2 cups all purpose flour
2 tsp. baking powder
1 tsp. shortening, margarine or ghee 
Warm Water (about 1/2 to 1 cup added to make dough)


1/2 pint cooking oil or 4 oz. ghee


3/4 cup flour


Sieve flour and baking powder into mixing bowl. Add shortening (margarine or ghee) and mix. Using a little warm water at a time, knead mixture into a soft but not sticky dough and leave to stand for about 20 minutes (cover with damp cloth or paper towel). Cut into about 4 to 6 pieces and roll out each piece into a ball. Roll out dough and sprinkle with flour to keep from sticking. Oil one side and place on hot griddle or skillet (medium heat). Cook each side for 1-2 minutes and flip (dough will puff up and turn slightly brown). Brush liberally with oil on both sides and flip again to prevent sticking. Remove from heat, put on towel and immediately clap a couple of times to take out the air and keep soft and fluffy. Fold each roti  and place to cool in towel or paper towel. Best served with curry.



3 or 4 lb. whole fish (cleaned & scaled-with or without head & tail)
3 tbsp. butter or margarine
Salt & pepper to taste
2 garlic cloves (minced)
1 large onion (thinly sliced)
2 cups bread crumbs
¼ cup scallions (chopped)
1 hot pepper (seeded & chopped)
2 tbsp. lime or lemon juice
1 tomato (sliced)
1 cup hot water

Split the fish lengthwise to expose the cavity. Rub the fish inside and outside with a mixture of butter/margarine, salt, pepper and garlic. Let stand while preparing stuffing. Stuffing: Heat 2 tbsp. butter/margarine and lightly sauté half the onions, hot pepper, lime juice and salt & pepper to taste (the consistency of the stuffing should be moist). Fill the cavity with the stuffing. Secure edges with skewers or tie together. Place fish in a buttered baking dish and arrange the remaining onion slices and tomatoes over the fish and sprinkle with bread crumbs. Add 1 cup of hot water to the dish. Bake at 400 degrees for 30-40 minutes.


CHICKEN CURRY (boneless w/ potatoes)

1 1/2 - 2 lbs. chicken breast (cut into pieces)
1 large onion (chopped)
2 scallions (finely chopped)
4 garlic cloves (minced)
1 can coconut milk (13.5 -14 oz-unsweetened)
1 cup water
3 tbsp. curry powder (if possible, use a good Caribbean curry powder like Chief or Lalah's curry powder)
Oil for frying
2 chicken bouillon cubes (crushed) -or- salt to taste
2-3 large potatoes (cut into medium/small squares)
Salt and pepper (to taste)

In a bowl, season chicken with 1 tbsp curry, 1 cube and a little black pepper and set aside. Add 2 tbsp. curry powder & 1 cube to 1 cup water and mix thoroughly (set mixture aside). Heat oil in a pot and lightly cook onions, scallions and garlic (about 1-2 minutes). Add seasoned chicken to onions, scallions and garlic (stirring occasionally for about 2-3 minutes until chicken is lightly brown). Add curry mixture and continue to saute for about 2 minutes then add coconut milk and potatoes; stir and bring to a boil (high fire). Turn heat down and let simmer for about 20-30 minutes (stirring occasionally & making sure potatoes are tender).  **Taste sauce while cooking and add salt and pepper (to taste) if needed. Serve over white rice or with Roti. 



Stuffed Crab Backs
12 cooked crabs
4 tbsp. breadcrumbs
Salt & black pepper (to taste)
2 tbsp. butter
2 tsp. vinegar
Red pepper (minced)
2 tbsp. of finely chopped scallions
½ tsp. curry powder

Shell crabs (clean backs) and mince the crab meat. Mix the breadcrumbs, black pepper, salt, butter, vinegar, minced red pepper, scallions and curry powder with the crab meat. Fill the crab backs with mixture and top with breadcrumbs and dots of butter. Bake at 350 for 15 to 20 minutes until brown.


Cucumber Soup
3 tbsp. flour
3 cups milk
¼ tsp. pepper
1 ½ tsp. salt
1 tbsp. grated onion
1 chicken bouillon cube 
3 cups shredded cucumbers (peeled, seeded & grated)
1 tbsp. lemon juice (or) I tsp. lime juice
1 tsp. sherry
*Parsley  or mint leaf for garnish (optional)

Use a double boiler or a (glass or metal) mixing bowl to mix & cook soup). Sprinkle flour, pepper, salt, onion, over milk and mix thoroughly, then place over heat (boiling water). Add the bouillon cube and cucumber and stir until soup thickens (for about 10 minutes). Remove from heat and stir in the lemon juice, sherry and chill thoroughly. Stir well before serving. Garnish with chopped parsley or mint leaf (optional).



Cassava Pone
3 cups dry cassava flour
1 1/2 tsp. mixed spice
1  1/2 cups sugar
1 tsp. salt
1/2 tsp. powered orange peel
2 cups coconut (grated)
1/4 lb. shortening (melted)
3 cups whole milk or coconut milk
2 eggs (beaten)
1 tsp. vanilla essence


Blend flour, spice, sugar, salt, orange peel and coconut together. Add melted shortening, milk, eggs and essence and mix well. Pour mixture into a greased shallow tin pan. Glaze with a mixture of sugar and water (about 1/2 cup of sugar & 1 cup water) and bake in a moderate oven for about 1 1/2 hours (350 degrees). 


Dry/Weight Measurements

1/16 teaspoon
a dash

1/8 teaspoon or less
a pinch or 6 drops

.5 ml
1/4 teaspoon
15 drops

1 ml
1/2 teaspoon
30 drops

2 ml
1 teaspoon
1/3 tablespoon
1/6 ounce

5 ml
3 teaspoons
1 tablespoon
1/2 ounce

14 grams
1 tablespoon
3 teaspoons
1/2 ounce

14 grams
2 tablespoons
1/8 cup
1 ounce

28 grams
4 tablespoons
1/4 cup
2 ounces

56.7 grams
5 tablespoons plus 1 teaspoon
1/3 cup
2.6 ounces

75.6 grams
8 tablespoons
1/2 cup
4 ounces
1/4 pound
113 grams
10 tablespoons plus 2 teaspoons
2/3 cup
5.2 ounces

151 grams
12 tablespoons
3/4 cup
6 ounces
.375 pound
170 grams
16 tablespoons
1 cup
8 ounces
.500 pound or 1/2 pound
225 grams
32 tablespoons
2 cups
16 ounces
1 pound
454 grams
64 tablespoons
4 cups or 1 quart
32 ounces
2 pounds
907 grams
Liquid or Volume Measurements

jigger or measure
1 1/2 or 1.5 fluid ounces

3 tablespoons
45 ml
1 cup
8 fluid ounces
1/2 pint
16 tablespoons
237 ml
2 cups
16 fluid ounces
1 pint
32 tablespoons
474 ml
4 cups
32 fluid ounces
1 quart
64 tablespoons
.946 ml
2 pints
32 fluid ounces
1 quart
4 cups
.964 liters
4 quarts
128 fluid ounces
1 gallon
16 cups
3.8 liters
8 quarts
256 fluid ounces or one peck
2 gallons
32 cups
7.5 liters
4 pecks
one bushel

less than 1/4 teaspoon

Conversions For Ingredients Commonly Used In Baking

1 cup all-purpose flour
5 ounces
142 grams
1 cup whole wheat flour
8 1/2 ounces
156 grams

1 cup granulated (white) sugar
7 ounces
198 grams
1 cup firmly-packed brown sugar (light or dark)
7 ounces
198 grams
1 cup powdered (confectioners') sugar
4 ounces
113 grams

1 cup cocoa powder
3 ounces
85 grams

Butter (salted or unsalted)

4 tablespoons = 1/2 stick = 1/4 cup
2 ounces
57 grams
8 tablespoons = 1 stick = 1/2 cup
4 ounces
113 grams
16 tablespoons = 2 sticks = 1 cup
8 ounces
227 grams
Oven Temperatures

Gas Mark (Imperial)
225 degrees F.
105 degrees C.
very cool
250 degrees F.
120 degrees C.

275 degrees F.
130 degrees C.
300 degrees F.
150 degrees C.

325 degrees F.
165 degrees C
very moderate
350 degrees F.
180 degrees C.
375 degrees F.
190 degrees C.

400 degrees F.
200 degrees C.
moderately hot
425 degrees F.
220 degrees C.
450 degrees F.
230 degrees C.

475 degrees F.
245 degrees C.
very hot

Source: Source: United States Dept. of Agriculture (USDA)