Modern Caribbean Cuisine

55 Pages·2006·3.023 MB·English

by  Wendy Rahamut

Modern Caribbean Cuisine

Modern Caribbean Cuisine
Wendy Rahamut
Macmillan Education
Between Towns Road, Oxford OX4 3PP
A division of Macmillan Publishers Limited
Companies and representatives throughout the world
www.macmillan-caribbean.com
ISBN-13: 978-1405026-30-7
ISBN-10: 1-4050-2630-8
Text © Wendy Rahamut 2006
Photographs © Michael Bonaparte 2006
Introduction photograph © Mike Toy 2006
Design © Macmillan Publishers Limited 2006
First published 2006
All rights reserved; no part of this publication may be reproduced,
stored in a retrieval system, transmitted in any form or by any means,
electronic, mechanical, photocopying, recording or otherwise,
without the prior written permission of the publishers.
Food styling by Wendy Rahamut
Designed by IKON Design
Cover design by IKON Design
www.thinkikon.com
[email protected]
Photography by Michael Bonaparte
Map by Peter Harper
Printed in Thailand
2010 2009 2008 2007 2006
10 9 8 7 6 5 4 3 2 1
Contents
Introduction 1
Conversion Tables 2
Snacks and Appetizers 4
Soups and Salads 50
Seafood 86
Meats 128
Rice and Provisions 156
Vegetables and Sides 184
Desserts 214
Cakes and Breads 260
Condiments 308
Glossary of Caribbean
Names and Terms 314
Index 318

introduction
The Caribbean islands boast some of the These represent a rich inheritance from our
most beautiful landscapes in the world, the African, Indian and European ancestors
friendliest of peoples and the most colourful respectively. They are all foods infused
of cuisines. Our deep turquoise blue waters with our own locally grown fresh herbs and
provide us with a vast assortment of fresh embellished with each island’s own version of
seafood on a daily basis, the rich soil in some pepper sauce or salsas made from fresh hot
of our tropical rainforested countries gives peppers and fruits.
us all our fresh vegetables and herbs, and
our delicious and intriguing ground or root Globalization has made our world a smaller
provisions. Our tropical fruits, delightfully place to live in, with infl uences from
juicy and sugary sweet, can be likened to the everywhere touching our lives with respect
splendour of a Caribbean sunset with their to music, culture and, of course, food.
vibrant hues of brilliant yellow and orange. The challenge then becomes both to maintain
Our cane sugar is rated the best in the world our own integrity and to integrate other
for both white and brown sugars and our rums infl uences as well into our cooking. This is
are always placed top of the ratings. We are what Modern Caribbean Cuisine is all about.
indeed a richly endowed set of islands and
thereby largely self-suffi cient in agriculture. There are some traditional recipes within
The longer I live in the Caribbean the more these pages, but the main emphasis of this
amazed I become not only at the deliciousness book is about embracing our own indigenous
of our local ingredients and food, but at the ingredients and using them in such a way as
versatility of our indigenous ingredients. to create a fresher, tastier, spicy and delicious
cuisine – a true celebration of Caribbean
Traditional Caribbean food has gained the fl avours as they are today. The dishes use
reputation for being a little heavy and high in fresh foods, enhanced with our own blend
fat content, though very tasty all the same! of herbs, spiced up with our local peppers
It is a cuisine, historically, comprised of rich and infused with our dried spices. They all
brown stews, rice and peas dishes sometimes come together to make a Caribbean fusion
simmered in coconut milk, provisions and cuisine that is, in the best sense, addictive!
starches enveloped in sauces, spicy curries
and rotis, vegetables cooked with butter, fl aky
pastries, tender mouth-watering breads and,
of course, butter cakes and creamy desserts.
1
Conversion Tables
Weights
1 ounce 30 grams
8 ounces or ½ pound 250 grams or ¼ kilogram
16 ounces or 1 pound 500 grams or ½ kilogram
Volumes
1 teaspoon 5 ml
1 tablespoon 15 ml
½ cup 125 ml
1 cup 250 ml or ½ pint
2 cups 500 ml or 1 pint
Oven Temperatures
250ºF = 120ºC
300ºF = 150ºC
350ºF = 180ºC
400ºF = 200ºC
2
3
snacks &
appetizers
4