CRAB GUMBO (simple recipe)

Crab Gumbo

Ingredients:

6 cooked crabs

6-7 okras (sliced)

2 tbsp. butter

3 large tomatoes

1 bay leaf

1 onion (chopped)

Spring of parsley & thyme

1-2 blades chives

½ red peppers (sliced)

Water to cover 

Instructions: 

Prepare crabs, extracting meat. Skin tomatoes; wash and cut up seasonings. Melt butter and brown crab meat. Add seasonings and sliced okras. Brown all and add bay leaf and water to cover. Cover and simmer for 1 hour. Consistency should be like a thick soup. Serve alone or with white rice.

GUYANA BLACK CAKE (RUM) w/ icing recipe (see below)

Ingredients:

1 ½ lb. mixed dried fruit (chopped or grinned)

1 tsp. mixed spice

2 oz. mixed peel

8 oz. white sugar or soft brown sugar

4 oz. peanuts (chopped finely)

6 eggs

¼ tsp. baking powder

8 oz. flour

½ bottle wine

Guyana Black Cake

½ bottle rum

8 oz. margarine

1 lb. sugar (for caramel)

2 tbsp. wine (for caramel)

Instructions:

Wash and dry fruits then grind or chop fruits and nuts. Pour rum over the fruit and nut mixture and leave to soak for a day or longer (up to three months).

Make Caramel: heat sugar and when melted, add wine. Simmer until mixture turns dark in color.

Grease and flour an 8 inch cake pan and put aside. Cream the sugar and margarine together and add eggs on at a time. Add fruit mixture and stir well. Add enough caramel to make it as dark as desired. Sift flour, baking powder and spice together and slowly fold in. Mix to a soft dropping consistency using wine and/or rum to create consistency. Pour the mixture into the prepared pan and bake in a 300 degree oven for 2 hours (on the middle shelf in the oven). Immediately after the cake is baked, pour a little more wine and rum over the cake and allow soaking in, repeating pouring rum and wine over cake three or four more times. Let cool.

ICING FOR BLACK CAKE

Ingredients: (icing for cake base) 

Marzipan-almond paste

2 egg whites

I cup. Ground almonds

1cup. Confectioners’ sugar

½ tsp. almond essence

Royal Icing:(cake icing)

2 egg whites

1 lb. confectioners’ sugar

Juice of 1 lemon

Instructions:

Beat egg whites to a stiff froth. Stir in ground almonds, sugar and almond essence to make a paste. Remove cake from pan, place on cake plate and cover the top of the cake with almond paste. Roll the rest of the paste thinly to cover the sides. Allow to dry 1 day before icing with Royal Icing.

Royal Icing:

Beat egg whites to froth and add sugar a little at a time, beating well after each addition. Add lemon juice and continue to beat until mixture forms a peak. Dip spatula into hot water and smooth the icing over the almonds paste. A second layer may be applied when the first has thoroughly dried. Decorate as directed. If cake is for a wedding, choose appropriate colors and decorations. If cake is for Christmas, colors chosen may be red and green on white.

PUMPKIN & SWEET POTATO FRITTERS

Ingredients:

1 cup raw pumpkin (grated)

½ cup cooked potatoes (crushed)

1 cup flour

¼ cup sugar

½ tsp. spice

½ tsp. baking powder

2 tsp. melted shortening

¼ tsp. salt

Milk to mix

Oil for frying

Instructions:

Sift flour, salt and baking powder. Add sugar, spice pumpkin, potatoes and shortening. Blend in milk to make a thick batter. Fry by spoonful in hot oil. Drain and serve hot.

CODFISH DELIGH

Ingredients:

½ cup boneless codfish (soak for ½ hr.)

½ cup potatoes (cut into small squares)

½ lb. cabbage (chopped coarsely)

A piece of thyme

A pinch of black pepper

1 small onion (sliced)

2 small tomatoes (sliced)

1 small red pepper (sliced)

1 cup par-boiled rice
1 avocado (sliced for garnish-optional)

2 cups coconut milk

Instructions: 

Soak codfish in cold water for ½ hour. Clean and wash vegetables. Drain codfish and pour hot water over it. Flake into small pieces then put with potatoes in a saucepan to steam for 10 minutes, adding just enough water to steam. Add the cabbage and steam on top for 10 minutes. Cook rice in another saucepan with coconut milk, and season with onion, tomatoes, red pepper, thyme and black pepper. Combine codfish and rice mixture and serve hot; garnish with slices of avocado (optional). 

SUGAR CAKE (coconut cakes)

Sugar Cake

Ingredients:

1 lb. brown sugar

¼ pint water (or use water from coconut)

1 coconut (grated)

½ tsp. vanilla extract

1 dried orange peel (for flavoring)

½ tsp. ginger

Instructions:

Boil sugar and water (or coconut water) together until syrup spins a thread. Add grated coconut, vanilla, orange peel and ginger to syrup and cook until mixture thickens and leaves the side of the pan, stirring constantly. Moisten a pastry board with water and drop a spoonful’s of the mixture unto the board and form little round cakes. When the cakes are set on one side, turn them over to the other side to dry. When cakes are dry, it’s ready to be served and enjoyed. 

COCONUT BREAD

Ingredients:

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)

Instructions:

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)

Ingredients:

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

Instructions:

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.

ROTI

Ingredients:
Dough:
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)


Oiling:
1/2 pint cooking oil or 4 oz. ghee

Dredging: 
3/4 cup flour

Instructions:
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.

STUFFED FISH

Ingredients:

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

Instructions:

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)

Ingredients:

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)

Instructions:

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

Stuffed Crab Backs

Ingredients:

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

Instructions:

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.

CHILLED CUCUMBER SOUP

Cucumber Soup

Ingredients:

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)

Instructions:

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

Cassava Pone

Ingredients:
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

Instructions:
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). 

COOKING MEASUREMENTS & OVEN TEMPERATURE CHART

Dry/Weight Measurements Ounces Pounds Metric 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 dash less than 1/4 teaspoon Conversions For Ingredients Commonly Used In Baking Ingredients Ounces Grams 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 Fahrenheit Celsius Gas Mark (Imperial) Description 225 degrees F. 105 degrees C. 1/3 very cool 250 degrees F. 120 degrees C. 1/2 275 degrees F. 130 degrees C. 1 cool 300 degrees F. 150 degrees C. 2 325 degrees F. 165 degrees C 3 very moderate 350 degrees F. 180 degrees C. 4 moderate 375 degrees F. 190 degrees C. 5 400 degrees F. 200 degrees C. 6 moderately hot 425 degrees F. 220 degrees C. 7 hot 450 degrees F. 230 degrees C. 8 475 degrees F. 245 degrees C. 9 very hot Source: Source: United States Dept. of Agriculture (USDA) http://whatscookingamerica.net/Q-A/equiv.htm