Serves 4 Benin’s Pureed Black-eyed peas are smooth and creamy thanks to peeling the beans. If you do not have the patience for peeling the beans, use a food mill or omit the step all-together. The resulting mash is rich and flavorful, but it looks a lot like mashed potatoes so you might give unsuspecting guests a heads-up. Ingredients: 2 cups dried black-eyed peas salt pepper 1 stick butter Method: 1. Soak beans overnight in cool water. Drain the beans and slip the skins off. For detailed explanation see Technique Thursday: Peeling Beans. 2. Cover beans with about an inch of water and simmer for about 15 minutes, then season with salt and pepper to taste. Continue simmering until tender. 4. Drain liquid off and puree. I used an immersion blender. You could use a ricer, food processor, blender, or a large mortar and pestle. 5. Throw in a stick of butter and beat it in with a wooden spoon. The mixture will look like thick mashed potatoes. Pureed Black-eyed Peas Votes: 0 Rating: 0 …
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Serves 4 This crab dish contains a classic Beninese combination: onion, pepper, and tomato. Please use fresh tomatoes… I only had canned and the flavor of the can totally takes over (in a bad way). I know, I know. I should have my blog taken away from me for doing it, but I forgot to buy fresh at the store. Just proof that I’m human 🙂 Ingredients: 1-2 garlic cloves, minced 1/2 cup onion, minced 1/2 cup diced tomato (I didn’t have fresh on hand so I had to use canned. I just chopped them a little finer) 1/2 serrano chili, minced (1 Tbsp of more mild jalepeno or even milder poblano can be substituted) 1/2 lb fresh lump crabmeat 3 medium eggs salt & pepper about 1/2 cup bread crumbs or gari Method: 1. Preheat oven to 350F. Add garlic, onion, tomato, chili pepper, crabmeat, egg, salt, and pepper to a medium bowl. 2. Spoon into 4 ramekins (these hold 3/4 cup ) (or clean crab shells, if you have access to them). 3. Sprinkle evenly with bread …
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Serves 2 Bananas in orange sauce is a fresh, summery way to use bananas as a dessert topping. When we made the Baked Brown Sugar Bananas for Antigua and Barbuda (made with brown sugar, rum and butter) I didn’t think they could be beat, but these west African bananas are totally different and just as yummy!! Ingredients: 1/2 cup orange juice 1/2 cup brown sugar 1 Tbsp lemon juice (optional) 2 slightly under-ripe bananas NOTE: We used red bananas which are about 4 inches long, you can also use baby bananas or regular bananas. Method: 1. Heat orange juice, brown sugar, and lemon juice in a skillet for about 15 minutes on low (there should be small bubbles breaking the surface, but not quite a simmer). The orange juice will reduce and thicken into a syrup. 2. Peel bananas and add to syrup. Cook for a few minutes per side, making sure to warm through. 3. Serve immediately with ice cream, pound cake, or plain. Baby Bananas in Orange Sauce Votes: 0 Rating: 0 You: …
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Serves 2-4 Found both in the Caribbean and parts of Africa, coconut rice is rich and fragrant. The strong flavor goes particularly well with grilled meats and spicy sauces. We even used some leftovers in an asian-style salad with spicy peanut dressing. NOTE: Wondering how to make plain rice? The technique is the same, just substitute water for coconut milk. Ingredients: 1 cup coconut milk 1 cup water 1 cup white rice salt & pepper Method: 1. Heat coconut milk and water and bring to boil over medium heat. 2. Add rice and seasoning. Lower heat, cover, and simmer for about 16 minutes. 3. Uncover and let rest 5 minutes. Fluff with a fork. Serve immediately. Coconut Rice Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Found both in the Caribbean and parts of Africa, coconut rice is rich and fragrant. The strong flavor goes particularly well with grilled meats and spicy sauces. We even used some leftovers in an Asian-style salad with spicy peanut dressing. Lifestyle5-ingredients or less, Vegan, Vegetarian Food TypeRice …
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Serves 2-4 Although there are many variations on Stew Chicken, most traditional recipes keep it simple – just chicken, red recado, onion, and water. I added bell pepper, Habanero, and lime juice because this variation seems a little more lively. Ingredients: 2 lbs chicken (I used boneless, skinless chicken thighs because I didn’t want all the work of a whole chicken this time) 1/2 cup red recado (see recipe) 1 bell pepper, chopped 1 onion, chopped 1 Habanero, optional a splash fresh lime juice or vinegar to taste Method: 1. Marinate chicken in red recado overnight (or for at least 1 hour) 2. Heat up oil in a pot over medium. Add chicken and brown in batches as necessary. 3. Remove chicken and add bell pepper and onion and cook until soft. 4. Return chicken to the pot. Toss in optional Habanero (whole for mild spice, or cut up for an intense heat). Cover chicken with water. 5. Stew chicken until meat is falling apart (or off the bones, if you use bone-in meat). Add …
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One plantain serves 1-2 Fried plantains can be on the table in less than 5 minutes. This easy, delicious side dish goes well with any Caribbean or African food. In particular, the slightly sweet flavor helps contrast with both region’s spicy dishes. Ingredients: 1 plantain vegetable oil salt or brown sugar Method: 1. Heat a thin layer of vegetable oil in a frying pan. Meanwhile, cut plantains into long, oblong slices. NOTE: Choose plantains that are yellow to black in color, not green. The green plantain in the photo was still under ripe and inedible. Green plantains behave like green bananas, after a few days the bland astringency gives way to a mildly sweet flavor. 2. Fry in the oil on both sides until browned. NOTE: How browned you like them is a matter of taste. I like my fried plantains pretty dark 🙂 3. Sprinkle immediately with salt or brown sugar. Serve hot. The first time I made plantains – oops crispy. Although they are a bit charred, they are still uber tasty. When I …
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Makes about 8 Johnny Cakes are like dense biscuits with a mild coconut flavor. In Belize they are often enjoyed in the morning with a slice of melted cheese, eggs, and sausage. They are also wonderful served under Stew Chicken where they wick up the delicious broth. Ingredients: 5 Tbsp melted butter 2 cups flour 2 1/2 tsp baking powder 1/2 tsp salt 1/2 cup coconut milk Method: 1. Mix flour salt and baking powder together. 2. Add butter and milk. Mix to combine. Knead briefly to bring dough together. 3. Divide into 8 portions. Shape into balls and flatten into discs. Pardon mine looking so “homemade”… I was in a hurry. Ava wanted to play! They still baked up fine 🙂 4. Preheat oven to 400F. Prick with a fork and let rest 15 minutes. 5. Brush with milk or butter and bake for 15 minutes. Johnny Cakes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Johnny Cakes are like dense biscuits with a mild coconut flavor. In Belize they are often enjoyed …
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Serves 6 Sweet Potato Pone is a slightly spiced, dense custard-like dessert, reminiscent of pumpkin pie. Adjust sugar according to your tastes. This version will give you cavities on the first bite. Ingredients: 1 lb finely grated sweet potato 1 12 ounce can evaporated milk (or coconut milk) 1 egg 1 cup brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger pinch salt Method: 1. Preheat oven to 350F. Meanwhile grate sweet potato and combine all ingredients in a large bowl. NOTE: You want to grate your sweet potatoes as finely as possible. I think mine were too large because the texture, instead of being smooth, was rather coarse (see finished photo at the bottom of recipe) Perhaps a food processor could help in this situation? 2. Ladle into 6 individual ramekins (be careful not to overfill them. I did and they spilled over… making a sticky, ugly mess – give yourself about 1/4 inch buffer at the top). Place ramekins on a baking sheet and bake for one hour. Serve chilled. Optional …
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What is Red Recado? Red Recado is a seasoning paste used throughout Central America, particularly the Yucatan peninsula. The paste tastes strongly of annato and ancho chili powder, an earthy blend a little bit like paprika or saffron. However, because there are several other ingredients included in Red Recado, the flavor profile is much more complex and so totally different. Some say that chicken cannot be served in Belize without Red Recado. This week we’re making “Stew Chicken” with our recipe for Recado. If you order Recado online you’ll find the seasoning comes in a pasty ball that gets dissolved into your cooking liquid. My recipe is more like a wet mud mask. Hmm. That’s not too appealing. Let’s say it’s more like super tasty red mud. 🙂 Warnings: Annato is used as a dye in food, cheese, and clothing. Use caution when handling or you’ll end up with stained fingers or permanently splattered clothing. Recipe: The three hard to obtain ingredients in Red Recado are annato seed, Mexican oregano, and ancho chili powder. I …
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Serves 2 Umm, let me explain the small amount of fries. We couldn’t keep our fingers off of them long enough to get a picture! I don’t need to tell you – French fries are tasty with just about anything. Try these homemade French fries for the fun and satisfaction of making them yourself! 🙂 NOTE: Please read my Technique post all about French Fries. Ingredients: 2 extra large baking potatoes (about 2.5 pounds total) quart of vegetable oil salt Method: 1. Cut all edges of potatoes to make a rectangle. Slice into 1/2″ slabs. Cut each slab into several sticks. 2. Immerse in cold water for at least 30 minutes (you can also store them in the fridge overnight this way). Alternatively, rinse potatoes under cold water until water runs clear. You are trying to get rid of all the loose starch that will make the fries stick to each other. 3. Carefully dry off potatoes with towels right before frying. 4. Preheat oil to 320F. Cook fries in small batches (about a handful …
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Serves 4 (as an appetizer or side) White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus. Ingredients: 1 lb white asparagus 3 Tbsp melted butter 2 hard-boiled eggs 1 tsp fresh lemon juice 1 Tbsp minced parsley salt pepper Method: 1. Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes. 2. In a small bowl, mash egg with butter. Combine remaining ingredients. Mix together to make sauce. 3. Spoon sauce over asparagus and serve immediately. White Asparagus a la Flamande | Asperges op Vlaamse Wijze Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus. CourseSides & Salads LifestyleVegetarian Food TypeVegetables Servings Prep Time 4 people 10 minutes Cook Time 15 minutes Servings Prep Time 4 people 10 minutes Cook Time …
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