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.
some of the best Italian recipes
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Italian recipes
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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 food is also a blend of African food
Bajan Cou Cou
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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