Brown Fish Stew

Ingredients:
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

Instructions:
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.

Shrimp Cakes

Ingredients:

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

Instructions:

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.

CHOW MEIN

Ingredients:

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)

Oil

Instructions:

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.

Note:

Chicken, shrimp or beef can be used instead of pork. Vetsin(msg) can be substituted with non-MSG seasonings.

SOUSE (pickled pork)

Souse

Ingredients:

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. 

Note:

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.

MAUBY (Caribbean drink)

Mauby Drink

Ingredients:

2 oz. ground mauby bark

1 stick cinnamon

Piece of dried orange peel

6 cloves

12 cups water

2 lbs. sugar

Instructions:

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.

CREOLE FISH

Ingredients:

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

Instructions:

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)

Ingredients:

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

Instructions:

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.

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.

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.

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. 

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). 

HOT PEPPER SAUCE

Hot Pepper
Sauce

Ingredients
1 small green papaya (seeded- boiled & chopped coarsely)

1/2 lb. hot red peppers (seeded & chopped finely/crushed)

1 cucumber (chopped)

2 onions (finely chopped)

2 garlic cloves (minced)

1 tbsp. salt

2 cups vinegar

1 tbsp. mustard 

1 tsp. olive oil

Instructions:

Boil seeded green papaya until tender, let cool, peel and chop coarsely. Add hot peppers, papaya, cucumber, onions, garlic, salt, vinegar, mustard and olive oil. Simmer gently for 10 minutes. Cool and store in bottles for future use. Makes about 4 cups.

BEEF CURRY

Beef Curry

Ingredients:

1 lb. stewing beef

Salt & pepper (to taste)

2 tbsp. oil

1 oz. curry powder

1 onion (chopped)

2 garlic cloves (chopped)

½ lb. boiled potatoes (quartered) *(use potato water for stock)

Instructions:

Wash meat and cut into medium pieces and season with salt and pepper. Mix curry powder with a little warm water to make a paste. Fry onion, garlic and curry paste lightly, then add meat and fry. Add water stock (from potatoes) and bring to a boil. Reduce heat and simmer until meat is tender and gravy has a semi thick consistency, then add potatoes. Serve over white rice or with Roti.

FISH CAKES

Fish Cakes

Ingredients:

1 lb. salted boneless cod fish

4 medium potatoes (boiled & mashed)

1 onion (grated)

1 scallion (finely chopped)

½ tsp. garlic powder

¼ tsp. dried thyme

Salt & pepper (to taste)

2 eggs lightly beaten (1 egg for mixture & 1 egg for coating)

½ cup milk

1 tbsp. butter

Plain bread crumbs

Vegetable oil for frying

Instructions: 

To remove salt from cod fish, boil in water to cover for ½ hour. Drain off water, add fresh water and boil again for another ½ hour. Drain water and let cool. Flake or crush-up the cod fish into tiny pieces then add potatoes, onion, scallion, garlic, thyme, salt & pepper to taste,    1 egg (1/2 the egg mixture), milk, butter, and mix well. Form fish mixture into oblong cake shapes. Dip into beaten egg, then into breadcrumbs and fry in hot oil until golden brown. Drain well. Serve as appetizers. 

SHEPHERD’S PIE (Simple recipe)

Shepherd's Pie

Ingredients:

2 1/2 cups cooked ground beef 
1 1/2 cups beef gravy

1 medium onion (chopped)

1 cup frozen mixed vegetables (frozen mixed- corn-peas-green beans & carrots)

Salt & pepper (to taste)

2 lbs. potatoes (cooked and mashed)

1 1/2 tbsp. butter

1 egg (beaten)

Instructions:

Cook ground beef and remove from heat. Add beef gravy, onion, salt & pepper and frozen vegetables.  Blend together and put beef mixture into a baking dish. In a separate bowl, mix cooked mashed potatoes with half of the butter and most of the beaten egg (leave a little butter & egg to brush over dish before baking). Add a little salt (to taste) and mix well. Spread the entire potato mixture over the beef mixture. Lightly butter the top and stroke potatoes with a fork to decorate. Brush on the rest of the egg and bake in a moderate oven (350) for about 30-40 minutes until potatoes are golden brown. Cool & serve. 

MATAGEE (met-a-gee) (Metemgee)

Metagee (Metemgee)

Ingredients:

1 lb. salt fish (cod fish) (soak for 15 minutes)

1 lb. green plantains (cut into large pieces)

¼ lb. potatoes (cut into large pieces)

½ lb. cassava (cut into large pieces)

14 oz can of coconut milk 

2 1/2 cups water

1 large onion (chopped)

1 scallion (finely chopped)

4 sprigs of thyme 

4 cherry tomatoes (cut in half)

1 hot pepper (chopped)

1 tbsp. oil

Dumplings can also be added (see recipe below) 

Instructions:

Clean and soak salt fish for 15 minutes. Peel, wash and cut vegetables into large pieces. In a large pot, saute onions in oil. Add water, coconut milk, thyme, scallion and pepper and bring to a boil. Add vegetables and cod fish in layers starting with the plantains, cassava, potatoes, cherry tomatoes and cod fish (broken into big pieces). Simmer for about 40 minutes. If adding dumplings, add them to the top and cover to steam for 10 minutes so that dumplings can cook properly. After steaming, take out dumplings and put on the side. To serve, dish out vegetable mixture without the sauce, and add sauce over vegetables as desired. Serve hot dumplings on the side. 

Dumpling Recipe:

1 1/2 cups flour

1/2 tsp. salt

1/2 cup milk

2 tbsp. sugar

1 tsp. margarine or butter

1 tsp. baking powder

pinch of nutmeg

Instructions:

in a bowl, mix (dry ingredients) flour, salt, sugar, baking powder together. Add margarine or butter and milk and make a dough. Drop by spoonfuls into pot then cover pot to steam for 10 minutes. 

CALYPSO RICE

Calypso Rice

Ingredients:

4 cups water

2 tsp. salt

2 cups rice (par-boiled)

½ oz. butter

1 large onion (chopped)

½ cup cooked ham (chopped)

1 red pepper (chopped)

Chopped parsley (garnish)

1 small red pepper (sweet-garnish)

1 tbsp. grated cheddar cheese (garnish)

Instructions:

Add rice to salted boiling water. Cook gently until rice grains are almost soft; add butter, onion, ham and red pepper. Stir gently with a fork, lower heat and cover to steam for 10 minutes to finish. Serve hot with chopped parsley, sweet pepper and grated cheese.

PUMPKIN SOUP

Pumpkin Soup

Ingredients:

1 lb. pumpkin (peeled & cut into pieces)

2 onions (sliced)

1 tbsp. butter

1 sprig of thyme

½ cup split peas (soaked prior to cooking)

2 cabbage leaves (cut finely)

½ lb. beef (cut into pieces)

water to cover

Instructions: 
Lightly fry onions in butter. Add pumpkin and the rest of ingredients. Cover with water and simmer for about 1 hour. Serve hot.

SPICY ROAST CHICKEN

Spicy Roast Chicken

Ingredients:

3 lbs. roasting chicken

1 cup plain yogurt

3 garlic cloves (crushed)

1 tsp. fresh ginger (grated)

1/3 cup lime juice

1 tsp. ground cumin seed

1 tbsp. ground coriander seed

1 tsp. hot chili powder (cayenne)

Salt & pepper to taste

1 onion (sliced & steamed)

1 lime (sliced)

**chicken needs to marinade overnight

Instructions: 

Mix yogurt, garlic, lime juice, spices, salt & pepper. Rub chicken inside and out with yogurt marinade mixture. Cover and leave overnight in refrigerator. Remove chicken from marinade and roast in a preheated over (350 degrees) for about 1 to 1 ½  hrs. Base with marinade during cooking. Serve with steamed onion slices and slices of lime.

SHRIMP & CALLALOO (Spinach) SOUP

Shrimp &
Callaloo Soup

Ingredients:

½ oz. shortening (for frying)

1 large onion (chopped)

2 pints water or stock

1 bunch scallions

2 celery stalks

Salt & pepper (to taste)

1 oz. shrimp or prawns (cleaned)

1 bundle callaloo (spinach) (finely chopped/shredded)

Soy sauce (few drops)

Instructions:

Sauté onions in shortening. Add water or stock, scallions & celery (tied together), salt, pepper and bring to simmering point, and simmer for about ½ hour. Clean shrimps/prawns thoroughly and add to soup. Cook for 5 minutes. Add finely chopped/ shredded callaloo. Simmer for an additional 3 minutes. Add a few drops of soy sauce to soup. Serve hot.