Caribbean recipes

Soursop Juice

Ingredients

1 Ripe Sour Sop

1 Tin Condensed Milk

Pinch Nutmeg

1 teaspoon Vanilla

½ teaspoon Lime Juice

3 Cups Water

Method

Remove the skin from Sour Sop and remove the seeds.

Add to the blender 1 cup Sour Sop pulp and 3 cups of Water.

Blend Sour Sop together to make a thick drink.

Sweeten with a tin Condensed Milk (optional granulated sugar to taste).

Add Nutmeg and Vanilla.

Caribbean/African recipes

Click here to see other recipes from across the worldKeep scrolling down to see some really scrumptious West Indian recipes Bajan Cou Cou Cou Cou is known as polenta in Italy or Caribbean polen The version with okra is widely known in Barbados. Cornmeal or polenta...

caribbean dolls

Caribbean food is also a blend of African food

 
polenta

Bajan Cou Cou

Cou Cou is known as polenta in Italy or Caribbean polen

The version with okra is widely known in Barbados.
Cornmeal or polenta used in this dish is also used for

porridge (pap) or dumpling or festival.

Ingredients

12 thinly sliced okra

3 1/2 Cups water

1 Cup cornmeal

1 Teaspoon salt

1 Tablespoon butter

Method

In a large pan bring

to boil the water and salt

Add okra and cook for 10 minutes

In a bowl combine 1 cup water with cornmeal until smooth

Add this mixture to pan with boiling water constantly stirring

Continue to stir and add remaining water

Reduce heat to low, cook for 5-10 minutes until thicken

Stir occasionally. Cooked when waxy and formed

To serve spoon into a ramekin leave to stand for a
minute or two then invert onto a plate. Top with a knob of butter.
Eat Cou Cou with fresh fish or salt fish or callalou or stew dishes.

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