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