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.