Sorrel Drink

Sorrel Drink
4 cups dried sorrel
1-2 cups sugar (sweeten to your taste)
12 cups water
10 cloves
2 cinnamon sticks
Thick slice of ginger

Place dried sorrel in a large pot and add water, sugar to taste, cloves, cinnamon sticks and ginger. Simmer for about 20 minutes. Cover pot and allow to cool for several hours. Strain (twice if needed), bottle and refrigerate. Serve with ice. *Add a splash of rum if you wish.


Baked Green Banana Pudding

1 cup coconut milk
6 green bananas (grated)
2 tbsp. raisins
1 cup brown sugar
 ½ tsp. nutmeg
2 tbsp. flour
¼ tsp. salt
2 eggs
1 oz. margarine
2 tbsp. shredded coconut
½ tsp. vanilla essence

Add ½ cup coconut milk to grated bananas. Crush and beat until smooth. Add all other ingredients and blend well together. Pour into greased dish. Bake for 40 minutes in moderate oven (350 degrees). Decorate when cooled with grated coconut. 

Hot Cross Buns

1 package dry yeast
½ tsp. salt
½ tsp. spice
1 tsp. ginger
1 lb. flour
2 oz. sugar
2 oz. margarine
1 cup warm milk
2 oz. raisins
1 oz. mixed peel
*Glaze (see recipe below)

Dilute yeast in a little lukewarm milk, leave for 5-10 minutes. Sift dry ingredients together (salt, spice, ginger and four). Rub margarine into flour mixture. Add warm milk to yeast mixture and gradually mix into flour mixture. Knead flour mixture and sprinkle in raisins. Knead again and put to rise until double in size. Knead once more and shape into bun loaves or rolls . Put to rise for about 15-20minutes. Preheat oven to 375 degrees.  Before baking, cut 2 gnashes at right angles to form a cross. Bake for about 25 minutes until golden brown and fill the corss gnashes with Glaze icing after baking.

Glaze Icing:
8 oz. icing sugar
2 tbsp. warm water
1 tbsp. vanilla or almond essence

Roll lumps out of sugar. Sieve in a bowl and place over boiling water hot water. Add warm water gradually. Beat until icing is smooth and warm. Remove from heat. Add essence gradually. The icing should coat the back of a spoon. Cool and use on cakes, rolls and buns.


Holiday Cake

8 oz. butter
8 oz. sugar
4 eggs
8 oz. flour
½ tsp. baking powder
1 lb. mixed dried fruit
2 oz. nuts (finely chopped)
Grated lemon rind (from 1 lemon)
4 oz. mixed peel
¼ tsp. salt
½ oz. peanut halves or (sliced almonds)

*Preheat oven to 350 degrees, and line an 8 inch cake pan with greased wax paper.  
Cream butter and sugar until creamy; add eggs one at a time (beating thoroughly after each addition). Sieve flour with baking powder. Lightly fold in the flour a little at a time. Add fruit, nuts and rind with the last bit of four. Pour mixture into 8 inch cake pan that has already been lined with greased wax paper. Sprinkle nuts on top of cake mixture and bake for about 1 ½ hours.


Okra & Cornmeal (Cou-Cou)

12 okras (sliced into rings)
6 cups water (more if necessary)
Salt (to taste)
2 cups cornmeal (sifted)
1 tbsp. butter

Wash okras and cut off stems. Slice into rings and boil with half the water and salt for about 10 minutes. Add the rest of the water and salt to the sifted cornmeal and mix well. Remove saucepan from heat and stir in the cornmeal mixture, stirring ingredients with a wooden spatula over medium heat. When mixture becomes stiff smooth and breaks away from the saucepan cleanly at the bottom then it’s finished. Put into a dish immediately and spread liberally with butter. 


Chicken with Orange Sauce

21/2- 3 lbs. chicken (cut in pieces)
¼ cup flour
½ tsp. salt
¼ cup margarine or shortening
Hot water (approx.: ½ cup)

Orange sauce:
½ cup orange juice
1 ½ cup chicken broth
2 tbsp. cornstarch
2 tbsp. sherry
½ tsp. ginger
½ tsp. grated orange rind

Coat chicken pieces with salt, pepper and flour. Melt margarine or shortening in frying pan and brown chicken pieces. Add hot water, cover and cook slowly (low heat) until chicken is tender (about 25-30 minutes). Serve with orange sauce.

Orange sauce: In a saucepan, bring the orange juice and chicken broth to a boil. Add sherry, orange rind and ginger. Dilute the cornstarch in a little water and stir into sauce until smooth and thickened. Drizzle over chicken and serve.



1 lb. pork (cut into small pieces)
¼ lb. raw ham or ham scraps (cut in small pieces)
2 tbsp. soy sauce
1 tsp. Chinese spice
2 tsp. salt
1 tsp. black pepper
1 tbsp. vetsin
½ lb. cabbage (chopped finely)
1 parcel bora beans (chopped finely)
1 oz. dried mushroom (cut finely)-optional
Scallions (bunch- chopped finely)
2 medium onions (chopped)
1 lb. noodles
2 eggs (beaten)

Cut meat into small pieces and season with soy sauce, spice, salt and black pepper. Cut all vegetables finely. Boil noodles in salted water for about 5-7 minutes, strain and pour cold water through to loosen noodles. Beat eggs and make thin omelet and shred-cut into ¼ inch strips. Heat oil and fry meat until tender. Add all vegetables and scallions and fry for about 5 minutes. Add noodles and fry for an additional 5 minutes. Add vetsin and omelet strips and mix into noodles. Pile onto dish and serve.
Chicken, shrimp or beef can be used instead of pork. Vetsin(msg) can be substituted with non-MSG seasonings.


SOUSE (pickled pork)

1 lb. shoulder steak pork (pieces)
1 lb. trotters (pig feet)
2 small cucumbers (peeled & sliced)
¼ lb. onions (sliced)
1 large red pepper (sliced)
1 bunch scallions (chopped)
Celery (chopped)
Juice of 4 large lemons or 5 limes
¼ pint vinegar
1½ pints water
 Salt (to taste)

Cooking Instructions:
Carefully clean meat with lime juice and remove all bones. Boil meat in lightly salted water until tender, but not broken up. Place meat in a colander and run cold water over it to remove excess fat, discard boiled water. Allow meat to cool. Peel and slice cucumber, onions and pepper, chop scallions and celery. Prepare marinade with lime and/or lemon juice, vinegar and about 1 ½ pints of water; add salt to taste.  Arrange meat, onion, pepper, celery, scallion and cucumber in layers. Pour in enough marinade to cover completely. Set aside at room temperature for at least 3 or 4 hours before serving. 
1 lb. pig face & ears can also be used (make sure you clean and remove any hairs & teeth). Trotters and ears can be cooked in a pressure cooker until half done before adding remainder of meat to simmer.



 2 lb. Red Snapper (cleaned)
3/4 to 1 cup vegetable oil for frying
1 cup vinegar
Salt (to taste)
1 tbsp. sugar
Pinch of black pepper 
1 small onion (sliced in rings)
1 Scotch Bonnet pepper (remove seeds- chopped) 
1/2 green pepper (sliced thin)
1/2 red pepper (sliced thin)
Ground Allspice (a dash)
3 tbsp. fish oil (oil used when frying fish) 
Thyme (a few sprigs)
A few scallions
lime juice (to wash fish)

Clean fish (scale if not scaled & gutted). Score fish with two cuts on each side (not too deep). Wash fish with water and lime juice and pat dry with a paper towel. Cut scallion in half and place into the cavity of the fish along with a few sprigs of thyme. Sprinkle fish with a pinch of black pepper and a pinch of salt (on both sides). Fry fish on both sides to medium brown for about 5 minutes on each side and place in in a dish and set aside (place on paper towel to soak-up oil). Pour vinegar, onions, salt(couple pinches), pinch of black pepper, sugar, sliced peppers, Allspice and a 3 tablespoons oil (oil used to fry the fish); stir and bring to a boil, then lower heat and let simmer for about five minutes until onion is transparent. Pour some or all of the sauce over the fish and let cool (Note* if you only have one fish you might have extra sauce left, save the sauce for next time if you choose). Marinade fish overnight in the refrigerator to increase flavor, or serve and eat.

Coconut Ice (sweet delicious treat)

Coconut Ice

4 cups confectioner's sugar
3 cups desiccated coconut
1/4 tsp. cream of tartar
395g (1) can sweetened condensed milk
1 teaspoon vanilla extract
2-3 drops of pink or red food coloring

Line a square 2" deep pan with baking paper and let some hang over top.

Add sifted confectioner's sugar, cream of tartar, condensed milk, coconut and vanilla essence into a bowl and combine well (use your hands if needed). Split mixture into two batches. Put 2-3 drops of pink/red food coloring into one half and mix well (use hands if needed). Press the white mixture neatly into the pan and smooth out the top, then press the pink mixture neatly on top of the white mixture and try to smooth it out to look even. Cover and refrigerate and let set to firm for 3 hours. lift from the pan and cut into small squares (using a warm sharp knife or a serrated knife). Pack into bags, boxes or store in an airtight glass container (placing the coconut ice into an airtight glass container keeps it fresh for longer).

Note: Different color food coloring and flavoring can be used.


Baked Fish In Beer

2-3 lbs. Fish (any kind)
1 garlic clove (chopped)
½ tsp. thyme
1-2 celery stalks (chopped)
2 tsp. salt
1 tbsp. parsley (chopped)
1 tsp. cayenne pepper
Juice of ½ lemon
1 small bottle beer (any kind)
2 bay leaves

Season fish with garlic, salt, thyme, celery, parsley, pepper and lemon. Cut into serving pieces and arrange in a greased Pyrex dish. Pour on beer, add bay leaves and cover with foil. Bake in a moderate oven until fish is cooked. Serve with vegetable salad.
Note: Fish may be pouched gently on top of stove instead of baked. 



1 lb. flour
1/2 tsp. baking soda
1/2 tsp. salt
oil for frying
2 cups sugar (for syrup)
1 cup water

Sift flour, baking soda and salt. Add enough water to mix a stiff dough. Knead dough well and let stand for a few minutes. Roll out dough and cut into thin strips. Fry in deep oil.

Put sugar and 1 cup water in a saucepan and boil over low heat until syrup forms a soft ball when tested in a saucer of water. After the syrup is thick enough, put in the strips of Metai and coat them with the syrup. Place sugared Metai strips on waxed paper and let cool and set. * A few drops of vanilla essence (extract) can be added to syrup mixture well it's hot. Enjoy your crunchy snack.


MAUBY (Caribbean drink)

Mauby Drink
2 oz. ground mauby bark
1 stick cinnamon
Piece of dried orange peel
6 cloves
12 cups water
2 lbs. sugar

Boil mauby bark, cinnamon stick, orange peel and cloves in 1 cup of water for about 15 minutes. Cool and strain. Add the remaining water and stir in the sugar until dissolved. Brew for about 5 minutes, pour liquid from one container to another until froth appears then fill bottles, leaving the neck unfilled for fermentation to occur. Cover and leave for 3 days. This drink is ready for use when the white foam comes above the neck of the bottle. Serve cold.



Plantain Cakes
3 hard yellow plantains
1 tsp. salt
2 tsp. white pepper
2 tbsp. butter or margarine
1 tsp. baking powder
Oil for deep frying

Peel the plantains and cook in water until tender (about 30 minutes). Chop plantain coarsely and pound with mortar then mash until smooth or process in a food processor. Cool. Add salt, pepper, butter and baking powder and mix well. Shape into small cakes (about 1 inch). Heat oil and deep fry plantain cakes until golden brown. Drain on paper towels and serve hot as a side dish with fish or meat.


4 or 5 fish steaks
1 tbsp. seasoning mixture (see below for recipe)
Salt (to taste)
3-4 tbsp. butter or margarine
1 small onion (sliced)
2 medium ripe tomatoes (sliced)
Vinegar or lime juice

Marinate fish and rub with seasoned mixture. Sprinkle with a little salt. Melt butter or margarine in pan and fry sliced onions lightly. Remove onions from the pan, put in fish and cover tightly so that the fish cooks with steam. When one side is done (about 4 minutes), turn over carefully. Arrange sliced tomatoes and cooked onions on top. Cover and steam again (about 4 minutes). Just before serving, pour a little lime juice or vinegar over each piece of fish.

Seasoning Mixture:
1 medium onion (minced/chopped)
2-3 blades chives or shallot (minced/chopped)
Piece of red pepper (chopped)
¼ tsp. powered cloves
½ tsp. salt
Sprig of thyme or marjoram
1 garlic clove (chopped)
1 tsp. lime juice

Mince or chop onion, garlic and chives or shallot very finely. Mix in the other ingredients and chop well together. To season the fish, score the flesh deeply in places and put a little mixture in each incision.

Note: Fish fillet pieces, flying fish and pork (for roasting) can be made very tasty prepared with this seasoning mixture.

SALMON SALAD (canned salmon)


5 oz. can salmon (drained)
1 celery stalk (diced)
4 sour pickles (chopped)
Salt & pepper (to taste)
1 tbsp. sugar
1 tsp. mustard
1 tbsp. butter
2 tbsp. cream
2 tbsp. vinegar
3 hard-boiled eggs (sliced)
Lettuce leaves

Combine salmon, diced celery, pickles and salt & pepper (Put to the side).  For Dressing -In a small pot stir in sugar and mustard, add butter, cream and vinegar and cook low flame
until smooth. Cool. Pour mustard dressing over salmon mixture and mix well. Decorate with hard-boiled eggs. Chill. Serve on crisp lettuce leaves.



Callaloo Stew
4 bundles callaloo (chopped)
¼ lb. salt-fish
2 oz. salt-beef
2 rashers bacon
A few shrimps
4 tbsp. oil 
2 garlic clove (chopped)
1 onion (chopped)
1 large red pepper (seeded & chopped)
2 blades scallion (chopped)
1 celery stalk (chopped)

Wash and soak salt fish for 1 hour then boil until tender, let cool and shred. Cut up salt beef and bacon, wash & peel shrimps, and wash callaloo leaves. Heat oil and fry garlic and onion for approx. 3 minutes, then add salt-beef and fry for about 5 minutes. Add all other ingredients, except the callaloo & pepper, and fry for another 10 minutes. Add the callaloo and pepper stirring briskly for 3-4 minutes. A little more oil can be added if necessary. Serve hot with rice, or pile onto biscuits. * Spinach can be substituted Callaloo.



Garlic Pork Recipe

3 to 4 lbs. pork (with a little fat- cut into pieces)
2 pints vinegar
½ lb. garlic (minced)
6-8 hot peppers
1 bunch thyme (1broad leaf & 4 stalks leaf)
4 tsp. salt
4-6 cloves

Cut pork into suitable sized pieces. Steep pork in a solution of ¼ pint vinegar and water, then lift out using two forks and put into a large jar or bottle. Pound garlic, peppers and thyme and add to the rest of the vinegar. Add salt and cloves. Pour mixture over pork, and leave to soak/marinade for about 3-4 days or longer if possible. When you’re ready to cook pork, put it into a pan with some vinegar liquid and leave it to boil until liquid evaporates, the fat of the pork will melt (supplying the fat for frying). Fry pork until golden brown. Serve as a side dish or snack, or drizzle with your favorite sauce and serve as a main dish.