Cook Like A Caribbean

These recipes are the result of four workshops that took place at Myatt’s Fields Park Project in spring 2014. They represent the origins of the participants, who come from Caribbean and African countries.

The recipes also reflect the global influences and history surrounding Caribbean food.

Food has been at the heart of this project. Cooking and eating together has stirred many memories. Perhaps the forgotten name of a fruit, of being ‘back home’ or first arriving in the UK. The participants have been incredibly generous in sharing their knowledge, sense of fun and amazing cooking. Without their input, the project would have been impossible.

We hope you enjoy the recipes and they inspire you to find out more about Caribbean food, people and history.

Virginia Nimarkoh & Ceridwen Buckmaster

• JAMAICA

ANZELA'S PLANTAIN TARTS PLANTAIN

“patacones” or “banan” h South East Asia & South Asia

VANILLA

h Mexico region

HOW TO MAKE ANZELA'S PLANTAIN TARTS INGREDIENTS MAKES 8 TARTS STUFFING

3 very ripe plantains (cut in half, keep the skins on) ¼ teacup sugar (25g) ½ teaspoon nutmeg 1 tablespoon raisins (optional) 1 teaspoon vanilla essence 1 few drops red food colouring (optional)

PASTRY

3 cups sifted flour ½ tsp salt 80g butter 2 to 4 tbsp iced water

METHOD 1. Cube the butter. Add to the flour

and salt. Crumble with your fingertips.

Then add the iced water. Bring the mixture to a smooth dough with your hands. Put the ball of dough aside.

2. Boil the plantains in their skins for about 15 minutes, until they are tender.

Drain and remove the skins. Mash the plantains while they are still hot.

3. Making sure there are no lumps,

add the sugar, vanilla, nutmeg, raisins and a little red food colouring to the mashed plantains. Mix well. Set aside to cool.

4. Roll out the pastry and cut out 8

circles using a small saucer or pastry cutter.

5. Using a spoon, place some of the

plantain mixture on half of each circle.

Fold the other half over and crimp the edge with a fork.

6. Bake the tarts on non-stick baking sheet at 400°F/200°C/Gas Mark 6, for 25-30 minutes or until golden brown.

• TRINIDAD

ANNETTE'S RUM PUNCH

HOW TO MAKE ANNETTE'S RUM PUNCH INGREDIENTS SERVES AS MANY AS YOU WANT! 1 part Sour - lime juice 2 parts Sweet - sugar and water syrup 3 parts Strong - rum 4 parts Weak - water A dash of Angostura bitters Grated nutmeg (optional)

METHOD 1. Mix 1 part Sour (lime juice) to 2 parts Sweet (syrup)

together with 3 parts Strong (rum) and 4 parts Weak (water).

2. Add a dash of angostura bitters and mix well.

3. Add some ice cubes to a glass and pour in punch.

4. To serve, add a maraschino cherry and a slice of orange to the glass.

Add a dusting of grated nutmeg (optional).

• TRINIDAD

DOROTHY'S SALT FISH ACCRA FRITTERS

SALTFISH

h Introduced to Caribbean in 16th Century from North American and Canada

HOW TO MAKE DOROTHY'S SALT FISH ACCRA FRITTERS INGREDIENTS SERVES 4 AS A SNACK 250g salt fish 2 teacups (100g) plain flour 2 teaspoons baking powder 2 cloves garlic, minced 1 small onion, finely chopped ½ bell red pepper, finely chopped 1 blade of thyme, chopped 1 spring coriander, finely chopped ½ teaspoon black pepper ½ scotch bonnet pepper, finely chopped (remove seeds) vegetable oil for frying salt

METHOD 1. Scald the salt fish in hot water and

leave for 30 minutes or overnight to soak.

Drain, remove the skin and bones and flake finely.

2. Combine the flour, baking powder and seasonings.

3. Add the flaked salt fish, red pepper, coriander and onion to the flour.

4. Add the black pepper and enough

water to make a soft mixture. Beat until smooth. Adjust the salt according to taste.

5. Heat oil in pan. Drop the fritter mix spoonful by spoonful into the oil and deep fry until golden brown (for about 3-4 minutes).

6. Drain on paper towel and serve hot.

• GHANA

GLADYS' KELEWELE GINGER

h South Asia

PLANTAIN

“patacones” or “banan” h South East Asia & South Asia

HOW TO MAKE GLADYS' KELEWELE INGREDIENTS SERVES 6-TO 8 AS A SNACK OR SIDE DISH 5 ripe plantains 1 large onion, finely chopped 1 scotch bonnet pepper (remove the seeds!)

10-15cm piece of root ginger, peeled and grated ½ teaspoon salt Vegetable oil (for frying)

METHOD 1. Peel the plantains and cut into cubes 4. Add the vegetable oil to a deep pan about 2cm in size and put in a large bowl.

2. Mix together the peeled and grated ginger root, chopped onion, pepper and salt in a blender. Blend until smooth.

3. Add the smooth spice mix to the

bowl of plantains. Mix together, making sure all pieces are coated.

and heat until very hot. Fry the plantains in batches, turning once. Take care not to overcook the plantains. Remove from pan when golden brown.

5. Drain the fried plantains on paper

towels and keep warm until all have been fried. Serve warm.

• SAINT KITT’S

IRA'S BANANA FRITTERS BANANA

“plátano” or “bannann” h South East Asia & South Pacific

HOW TO MAKE IRA'S BANANA FRITTERS INGREDIENTS SERVES 6-AS A SNACK 5 very ripe bananas 1 teacup (around 50g) self-raising flour ¼ cup milk or evaporated milk ¼ teaspoon cinnamon ¼ teaspoon nutmeg ½ teaspoon vanilla extract 3 tablespoon sugar (optional) Cooking oil (for shallow frying)

METHOD 1. Peel the bananas. Mash in a large

bowl and add the spices. Stir in the flour and add the milk.

2. Mix until the batter has the

consistency of pancake batter. Add extra flour if the mixture is too runny.

3. Heat the oil in a frying pan on a medium heat. When the oil is hot enough, add about a tablespoon of batter per fritter.

4. When fritters are golden brown,

turn them over and cook the other side.

5. The fritters are done when no batter oozes out if you press them. Remove from frying pan. Place on a paper towel to remove excess oil. Serve warm.

• CAMEROON

JACQUIE'S POULET DG It is called Poulet DG or “Chicken Big boss” or “General Manager” because it used to be served to the upper classes in Cameroon, West Africa.

BELL PEPPER

h Mexico, Central America, and northern South America

HOW TO MAKE JACQUIE'S POULET DG INGREDIENTS SERVES 6 1 smoked chicken (or unsmoked) cut into thighs, wings, breasts, etc.

6 ripe plantains (should be yellow with no dark patches), sliced 2 large tomatoes, chopped 5 garlic cloves, minced 4 bell peppers (1 green, 1 yellow, 2 red) sliced 3 carrots, cut in slices 1 onion and 1 spring onion, chopped 2cm piece of fresh ginger, peeled and minced 1 sprig of parsley, minced 1 cup of celery, chopped Djansan (optional) Pèpè (calabash nutmeg, optional) Paprika 3 cups of oil (for frying) 2 tablespoons All-purpose seasoning (e.g. Maggi)

METHOD 1. Clean the chicken with malt vinegar and

salt. Rub chicken with all-purpose seasoning and marinate in the fridge for 2 hours.

2. Put chicken into a pressure cooker. Cook for 15 minutes (from when the pressure rises) with 1 cup of water. Remove from pot and set aside.

3. Heat a pan with ½ cup of oil on a medium

heat. When hot, add onion and fry until soft. Add carrot, spring onion, celery, tomatoes, parsley, bell pepper, spices, and mix well. Reserve some green, red and yellow pepper slices for garnish.

4. Add chicken to pan, stir gently until chicken is cooked (about 30 minutes). The liquid will reduce, leaving some sauce. Add the chicken stock from the pressure cooker, if the pot becomes dry before the chicken is done.

5. As the chicken cooks, peel the plantains,

wash them and slice into discs. Add the rest of the oil to a pan and heat. Deep-fry the plantains in batches for about 5 minutes. When golden brown, remove from fryer and drain on paper towel.

6. Place the chicken and vegetables in a

dish and arrange the plantains around the edge.

Arrange the reserved green, red and yellow peppers on the top to represent the Cameroonian flag. Serve hot.

• JAMAICA

JEAN'S GUINNESS PUNCH

STOUT

h United Kingdom

HOW TO MAKE JEAN'S GUINNESS PUNCH INGREDIENTS SERVES 6-TO 8 3 (500ml) bottles Stout 1 (397g) tin of condensed milk Vanilla extract (to taste) Ground nutmeg (to taste)

METHOD 1. Add the stout, condensed milk, vanilla extract and

ground nutmeg into a blender. Measure according to your taste, i.e. more or less condensed milk or nutmeg, etc.

2. Blend until mixed thoroughly.

3. Serve chilled.

• JAMAICA

LAHNAH'S ITAL RED BEAN SOUP WITH SPINNERS “Healing Gardens”

EDDOE

“malanga” h China and Japan

THYME

h Southern Europe

PUMPKIN

h North America

HOW TO MAKE LAHNAH'S ITAL RED BEAN SOUP WITH SPINNERS INGREDIENTS SERVES 4-TO 6 PROVISIONS

400g dried red beans (or 2 cans kidney beans) 2 cloves of garlic 2 spring onions 4 sprigs of thyme 1 small scotch bonnet ¼ packet of coconut cream 1 stock cube

GROUND PROVISIONS

2 Irish potatoes (medium) 1 sweet potato (small) 1 slice of yam (1½ inch thick) 1 slice of pumpkin (as much as you like) 1 carrot (large) 1 slice of eddoe

SPINNERS

One cup flour (50g) ¼ cup water to mix to dough

METHOD 1. The night before: wash your red

beans and put them to soak overnight in enough water to cover them.

Alternatively, use canned red beans, which are already cooked.

2. Cook the soaked beans in 1½ litres water for 45 minutes. If using canned beans, boil 1½ litres water and add the red beans.

3. Peel and chop the garlic; add to pan, together with the scotch bonnet, thyme, and spring onions.

4. Turn heat down to a medium boil,

so as not to evaporate your liquid too much (add a little more hot water if it does).

5. Peel all your ground provisions and

cut into small pieces. Wash and add to saucepan. Let the vegetables boil for about 10 minutes, then add the coconut cream.

6. Add your stock cubes. Turn

heat down a little more, so the pan is simmering nicely.

7. Add flour and water together to form a dough for the spinners. Take small pieces and roll in the palm of your hands to make small cigar shapes. Add to the pan.

8.

Continue to simmer for another 10 minutes until all the food has softened and the soup becomes rich. You’re ready to serve!

• JAMAICA

MADLYN'S ACKEE & SALT FISH with fried dumplings

ACKEE

h West Africa

SALTFISH

h Introduced to Caribbean in 16th Century from North American and Canada

HOW TO MAKE MADLYN'S ACKEE & SALT FISH INGREDIENTS SERVES 4 ACKEE AND SALTFISH

1 packet of salt fish (300g) 1 tin of ackee (540g) 1 onion ½ teaspoon black pepper 1 red sweet pepper ½ chilli pepper 2 cloves garlic 2-3 tomatoes

FRIED DUMPLINGS

1 cup self-raising flour 1 cup plain flour Pinch of salt Vegetable oil for frying

METHOD 1. Soak the salt fish overnight. In the

morning, drain and boil in fresh water for 20 minutes until tender. Drain, remove the skin and bones and flake finely.

1. Mix the flours together with the salt and

2. Chop the onion, red pepper and garlic. Fry

2. Divide into about 12 dumplings.

3. Heat the oil to a medium heat and fry the

in a little oil in a large frying pan for 5 minutes.

3. Chop the tomatoes and add to the pan. Fry gently until cooked through.

4. Strain the tin of ackee and add to the frying pan with the onions and peppers.

5. Add the salt fish to the pan.

6. Give a gentle stir and leave for 5 minutes to heat through. Don’t overcook or over stir the ackee.

add enough water to make into a soft dough.

dumplings for around 10 minutes, gently turning them every so often so each dumpling becomes golden brown. Prod the dumpling with a fork to test the insides of the dumpling. If the fork comes out clean, the insides are cooked. Drain on a paper towel.

4. Serve with the ackee and salt fish while hot.

• GUYANA

SAFFINA'S PEPPERPOT SCOTCH BONNET

“hot pepper” or “Congo pepper” h Caribbean, West Africa

HOW TO MAKE SAFFINA'S PEPPERPOT INGREDIENTS SERVES 6 1 cow foot or cow heel 1 pig’s trotter (optional) 1kg stewing beef, cut into 3cm cubes 1 onion 1 whole bulb garlic 10 cloves 2 teaspoon brown sugar 1 large cinnamon stick ½ teacup casareep (cassava syrup, very important)* 1 scotch bonnet Salt and black pepper to taste 2 tablespoon vegetable oil

METHOD 1. Clean the meat (using fresh lemon or lime juice and a little vinegar).

2. Add the cow foot and trotter to a

large saucepan and cover with water.

Cook the meat slowly for about 30 minutes until tender. Remove from the heat and set to one side.

3. Chop the stewing beef into 3cm

cubes. In a large frying pan, brown the beef before adding to the saucepan with the cow foot and trotter.

4. Peel the onion and add it whole

to the saucepan. Add the whole scotch bonnet, and take care for it not to break whilst cooking. Add the remaining ingredients.

5. Add water to cover and cook over a

medium heat for about 1½ hours, or until the beef is soft.

6. Serve with bread or rice.

*The Amerindians in Guyana first made casareep. Today, you can buy casareep from good Caribbean grocers.

• ARUBA

SWINDA'S TAMARIND DRINK TAMARIND

h Tropical Africa

HOW TO MAKE SWINDA'S TAMARIND DRINK INGREDIENTS SERVES 8 ½ kg tamarind pods (shelled) 2 litres water 1½ teacups (150g)sugar (or panela*)

METHOD 1. Peel off the outer tamarind shell

(including stems and strings) leaving the inner pod (pulp and seeds).

2. Place pods in a pan with 2 litres of

water. Leave to stand overnight or at least 8 hours. Strain the tamarind pods and keep the liquid.

3. Press the tamarind pulp through a

4. Mix the pulp and liquid together in

the pan. Add the sugar (or panela). Heat the mixture on a low heat until the sugar (or panela) dissolves.

5. Transfer to a jug and allow to cool.

Refrigerate until chilled.

6. Serve with ice.

sieve into the liquid. Try to get as much pulp through the sieve as you can.

*Panela is unrefined brown cane sugar. It is available from Caribbean and Latin American stores.