Brown Fish Stew

2 lbs. large fish (snapper, etc)
1 onion (sliced)
1 tbsp. butter
1 tbsp. flour
water or stock (to thicken)
salt & pepper (to taste)
oil for frying

Prepare the fish cutting it crosswise in 1" thick slices. Fry it lightly. Make brown sauce by frying onions in butter and adding flour slowly until brown. Add enough water or stock to thicken, add salt and pepper to taste. Place the fish in a deep frying pan and pour the brown sauce over the fish. Allow to simmer for about 15 minutes, turning the fish once. Serve hot alone, over peas & rice, white rice or pasta.

Oxtail Stew

Oxtail Stew
4 lbs. oxtails
4 tbsp. vegetable oil
2 tbsp. sugar (brown or white)
2 large onions (chopped)
4 garlic cloves (chopped
2 tomatoes (chopped)
2 beef bouillon (crushed)
1 tsp. ground cinnamon
2 tsp. hot-pepper sauce (see recipe list)
6 sprigs of thyme
Water to cover (about 5 cups)
3 carrots (peeled & cut)
4 scallions (chopped)
*1 ½ tbsp. cornstarch (mixed with 3 tbsp. water)

Wash oxtails well. Heat oil and add sugar, stir until sugar is melted and caramelized. Add onions and garlic and slightly sauté. Add oxtails and brown for about 10 minutes, stirring continuously. Add tomatoes, beef bouillon, cinnamon, hot-pepper sauce, and continue to sauté for about 5-10 minutes, stirring continuously. Add water to cover and bring to a boil. Lower heat, cover and simmer for about 1 hour until meat is tender. Add carrots, scallions and thyme and simmer for 15 minutes. Mix cornstarch with 3 tbsp. water to a smooth paste and add to stew to thicken. Stir constantly until stew in thickened (about 5 minutes). Serve hot over white rice or with peas & rice (cook-up rice). 


Sweet Mango Wine Drink

6 large green mangoes (peeled & grated)
3 lbs. sugar
6 pints water
A few cloves

Wash mangoes, peel thinly and grate flesh. Sweeten water with sugar in a jar and add the grated mango. Sprinkle cloves into mixture, seal bottle and leave for at least 10 days. Strain with cheesecloth and bottle, serve cold & enjoy.

Shrimp Cakes

4 oz. small peeled shrimp (canned or fresh) *shrimp can be chopped if desired
½ tsp. baking soda
1 small onion (finely chopped)
½ cup flour
¼ tsp. paprika
½ tsp. garlic powder
½ cup milk
1 tbsp. butter
1 egg (beaten)
Salt & pepper (to taste)
1 tsp. hot pepper sauce (see recipe list) – or hot sauce
2 tsp. butter or margarine
Oil for deep frying
*Serves 6

In a hot pan, fry shrimp with margarine for a few minutes (just until pink). Place shrimp in a bowl and add: baking soda, onions, flour, paprika, garlic powder, milk, butter, egg, salt & pepper, hot pepper sauce and make a thick batter. Heat oil, scoop out batter with a tablespoon and drop into hot oil and deep fry until light brown. Take out and drain on paper towels.