INTERNATIONAL RECIPES

BY
BIODUN ADESINA (XORENXO)

CONTINENTAL RECIPES

CHICKEN CURRY
INGREDIENTS
5 cloves garlic
One 3-inch chunk peeled, fresh ginger
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
1/4 heaping teaspoon whole cloves
10 green cardamom pods
8 whole allspice
1 cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion
2 teaspoons Madras-style curry powder
1/2 jalapeno, or more to taste
3 pounds mixed skinless, bone-in chicken thighs and drumsticks (separated)
1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped
2 cups cold water
Serving suggestion: Basmati rice and chutney
METHOD
In a small food processor (mini-chopper), combine the garlic and ginger and pure
e to a paste.
Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves,
cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly,
until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add th
e onion and cook, stirring, until lightly browned, about 3 minutes. Add the garl
ic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly br
owned and fragrant, about 1 minute.
Season the chicken with salt and pepper. Add the tomato and chicken and cook, st
irring, until the oil begin to separate and there is a distinctive crackling sou
nd as the ingredients "re-fry" in the oil, about 6 minutes. Continue to cook, st
irring, until the chicken is lightly browned, about 7 minutes more.
Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, a
nd stew for 15 minutes. Uncover and continue cooking, stirring occasionally, unt
il the chicken is cooked through and tender and the liquid thickens into a sauce
, about 30 minutes more. Transfer chicken curry to a serving bowl and serve with
rice and chutney

COLSLAW SALAD
INGREDIENTS
Cabbage
Carrot
Cucumber
Mayonaisse
Sugar
Salt
METHOD
All you need is cabbage, and carrots but you could use cucumber too you also ne
ed mayonaisse to season. wash and chop your cabbage into tiny bits, clean the ca
rrot skin , wash it and crate it. chop the cucumber too. got a bowl and put some
water with a bit of sugar and a pinch of salt. put the cabbage and carrots and
mix it till both colours have combined. Seive the Cabbage and carrots from the w
ater, then mix with your mayonaisse, decorate it with the choped cucumber.

LIGHT CHICKEN SALAD

INGREDIENT
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
METHOD
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onio
n and
walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
PELAU CHICKEN
INGREDIENTS
2-3 lbs chicken (breasts or thighs)
2 limes
2 tsp salt
1 tsp black pepper
3 cloves garlic -crushed
4 tablespoon Worcestershire sauce
3 tablespoon oil
4 tablespoon brown sugar
2 cups hot water
2 cups coconut milk
1 can pigeon peas (or green peas)
2 cups carrots
4 tablespoon raisins
2 cups rice (NOT INSTANT!)
1 hot pepper (optional)
METHOD
1. Rinse chicken and rub with lime.
2. In a large bowl: add salt, black pepper, garlic, half of the brown sugar,
and half of the Worcestershire sauce to chicken, then set aside (the longer you
let it sit, the better the flavor!).
3. Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. O
nce sugar begins to bubble, add chicken and coat well until chicken is nicely br
owned.
4. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tig
htly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do
not stir while cooking.
5. Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until
rice is fully cooked. Add additional Worcestershire sauce to taste.

Cooking time: 60 minutes

Serves: 4-6

ACKEE AND SALTFISH

INGREDIENTS
1/2 pound Saltfish
1 can ackees
1 tablespoon oil or 4 slices of bacon
1 medium onion
black pepper taste
METHOD
1. Soak Saltfish in cold water overnight.
2. Pour off water, add fresh water and cook until
tender or sufficient salt has been removed. Remove bones and flake Saltfis
h. Meanwhile, allow ackees to drain.
3. In a frying pan, sauté bacon (if used) or heat oil. Add onion, flaked Salt
fish, and ackees.
4. Simmer for 5-10 minutes and sprinkle with black pepper.

Cooking time: 25 minutes

Serves: 4

CLUB SANDWICHES

PANCAKES

PUDDINGS
ASSORTED MEAL

ICE CREAM AND TOAST BREAD

SOUP

SPAGHETTI AND RED PEPPER

FRIES

CANJUN SPECIAL

CICKEN TANDOORI SANDWICH

CHICKENED RICE

CHICKEN PERIPERI
CHICKEN DISH

LICK LICK LICK

YUMMY YUMMY DISH

OPEN FACED TUNA BAGUETTES WITH FRUIT SALAD

FISH FRIED RICE AND SALAD

ASSORTED CONTINENTAL DISHES

CAESAR SALAD

POUTINE

THANHSGIVING TURKEY GRESSING

STEAK

MENU SPICY COOL WRAP

SPHAGETTI

STIRFRY

HAMBURG
PAPRIKA

WORS

SHRIMP FRIES

TIM HORTONS DOUGHT NUT

WORSWUAGRILL

BILTONG

CALLROLL
CHICKEN WITH GARLIC SAUCE

SCOTCH PANCAKES

INGREDIENTS
Served with creamy low fat vanilla yoghurt and sweet berries,Scotch pancakes,als
o known as drop scones,are perfect perfect for breakfast,plus,they are low in ca
lories and highly nutritional
METHOD
Preparation time:10mins cooking time:15-20 mins serves 6(makes about 24 pancak
es)
Pancakes
Garnish
 1 cup blueberries
1 cup self rising flour
1 cup raspberries
2 teaspoons sugar
1 container(8ounces)fat free vanilla yoghurt
1 egg,beaten
1 tablespoon reduced-fat margarine spread,melted
half cup 1% milk
cooking spray
Step 1:Combine the flour and sugar in a medium bowl.Make a well in the center of
the dry ingredients,add the egg,melted margarine and alittle of the milk.Gradua
lly stir the flour into the liquids and add the remaining milk a little at a tim
e, to make a fairly thick smooth batter.
Step 2:Coat a large nonstick skillet with cooking spray and heat over medium hig
h heat.For each pancake,drop a heaping teaspoon of butter onto the hot surface.W
hen bubbles form on the surface of the pancakes,use a spatula to turn them and t
hen cook until the underside is golden brown,about 1 minute.
Step 3:Remove the pancakes from the skillet and keep warm under a clean cloth.Co
ok the rest of the batter in the same way.
Step 4:Place the blueberries and raspberries in a bowl and lightly crush the fru
it,leavng some berries whole.Serve the pancakes warm with the berries and vanill
a yoghurt.

Excellent source of phosphorus,good source of calcium,riboflavin,thiamine,vitami

nC.
JERK

SUMMER SALMON AND ASPARAGUS

Fresh young vegetables and succulent salmon make this a healthy speedy dish
Preparation time10mins cooking time(about20mins) serves 4
INGREDIENTS
4skinless salmon fillets(about 4 ounces each)
2 leeks,thinly sliced
8ounces asparagus spears
1 cup sugar snap peas
4 tablespoons dry white wine
1 cup reduced-sodium vegetable broth
salt and pepper
1 tablespoon sniped fresh chives
METHOD
Run your fingertips over each salmon fillets to check for any stray bones,pullin
g out any that remain.Arrange the leeks in a single layer in the bottom of a lar
ge Dutch oven coated with cooking spray.Lay the pieces of salmon on top.Surroun
d the fish with the asparagus and peas.Add the wine and broth and season lightly
with salt and pepper.
Step2:Place the Dutch oven over medium high heat and bring broth to a boil,then
cover the pan with a tight fitting lid and reduce the heat so low.Cook the fish
and vegetables until the salmon is pale pink all the way through and the vegetab
les are tender,about 12 to 14 minutes.Sprinkle chives over the salmon and serve.
MIXED UP MOOD AND ATTITUDE PIE
INGREDIENTS
1 box macaroni and cheese
1 small tin of corn
1 small tin of Bean chili
1 small tin corn beef
1 egg
Breadcrumbs
Salt and black pepper to taste
Onion (chopped finely)
Sweet pepper (chopped finely)
Raisins (Optional)
METHOD
Boil Macaroni and add cheese
Add all ingredients and mix well
Pour into a grease pan
Sprinkle top with breadcrumbs
Bake until done (350 degrees) or when tester/toothpick inserted in the centre co
mes out clean (approx. 20 minutes)
________________________________________
Slice of Mixed-Up Moods and Attitudes Pie.JPG (51.82 KB, 711x474 )

Chauro;
Ingredients:
*Groundnuts
*Cashewnuts
*Dried sultanas
*Potato crisps
*2 teaspoonfuls of Sugar
*a pinch Salt
*Lime crystals
*Powdered pepper
*1 teaspoon cooking oil
Heat the cooking oil in a pan and put all the ingredients. Mix with a cooking s
poon for five to ten minutes.
Serve the snack in a plate and a glass of juice then sit infront the tv and enjo
y "Prison Break" or "Heroes."
I usually do this on Sunday afternoons when I have nothing else to do.
Chauro;
Ingredients:
*Groundnuts
*Cashewnuts
*Dried sultanas
*Potato crisps
*2 teaspoonfuls of Sugar
*a pinch Salt
*Lime crystals
*Powdered pepper
*1 teaspoon cooking oil
Heat the cooking oil in a pan and put all the ingredients. Mix with a cooking s
poon for five to ten minutes.
Serve the snack in a plate and a glass of juice then sit infront the tv and enjo
y "Prison Break" or "Heroes."
I usually do this on Sunday afternoons when I have nothing else to do.

CHAURO

SHREDDED BEEF SAUCE

INGREDIENTS
beef - to be shredded
dark soy sauce
curry
thyme
knorr cubes
salt
poppter
onions - blended
green pepper - sliced into cubes
groundnut oil
METHOD
season and boil meat
fry onion with little oil
add blended pepper
add dark soy sauce, allow to boil together
add beef ( shredded
taste for sweetness
add maggi (knorr)
add salt
then add green pepper
turn off the fire
serve with white rice

WAGYU STEAK
Some say that this steak is a gourmet treat.
The Wagyu are cattle that produces beef products that have less fat marbled thro
ughout.
This beef is a very tender and scrumptious type of beef.
Recipes with Wagyu steak are just like recipes for any type of steak, you just d
on’t have to worry as much about producing a tough and rubbery steak.
You can try this recipe that is especially for Wagyu steak.
INGREDIENTS
You will need:
1. 5 pounds of Wagyu steak,
2. 2 tablespoons of vegetable oil, olive oil, or canola oil,
3. 1 green pepper,
4. 3 stalks of celery,
5. peppercorns,
 6. mushrooms sliced thinly,
7. 4 green onions,
8. ½ teaspoon of tarragon,
9. salt and pepper.
METHOD
First, preheat your oven to 350 degrees. Heat a small amount of oil in a skillet
and then season your Wagyu steak with salt and pepper. Place the steak in the s
killet and brown both sides, this is to keep the juices inside of the steak and
will help keep it tender.
Remove the steak and add the onion, green pepper and celery and lightly brown. P
lace all the above items in a shallow baking dish and add the peppercorns and co
ver your baking dish and allow to simmer for 3 hours. After the three hours, you
can add the green onions and tarragon. Cook until the green onions are tender,
and then add the mushrooms on top of the steaks and cook for another 30 minutes.
You can also use any recipes for steak for your recipes for Wagyu steak

WAGYU STEAK
STEW PEAS WITH SMOKED TURKEY NECKS
INGREDIENTS
1 lb Smoked Turkey Necks
1 1b red peas
1 small onion (chopped)
3 cloves garlic (chopped)
2 sprigs Thyme
2 stalks Scallion
6 cloves
Salt to taste
Hot pepper (be careful)
METHOD
Place Peas in pot and boil for 30 minutes
Add smoked turkey to peas, boil until peas/turkey tender (add water as needed).
Add onion, garlic, thyme, scallion, cloves and salt to taste (if necessary)
Thicken stew with flour and water combined
Add hot pepper (be careful)
Simmer until it thickens (about 15 minutes)
Serve with rice (preferable white rice)
CARIBEAN RECIPES
The Arawak, Carib, and Taino Indians were the first inhabitants of the Caribbean
islands. These first inhabitants occupied the present day islands of British Vi
rgin Islands, Cuba, Dominica, Grenada, Haiti, Trinidad, and Jamaica. Their daily
diet consisted of vegetables and fruits such as papaw, yams, guavas, and cassav
a. The Taino started the process of cooking meat and fish in large clay pots.
The Arawaks are the first people known to make a grate of thin green wood strips
on which they slowly cooked meat, allowing it to be enhanced by the flavor of t
he wood. This grate was called a barbacoa, and the word we know today as barbequ
e is taken from this early Indian cooking method.
The Carib Indians added more spice to their food with hot pepper sauces, and als
o added lemon and lime juice to their meat and fish recipes. The Caribs are said
to have made the first pepper pot stew. No recipes exist since every time the I
ndians made the dish, they would always add new ingredients. The Carib had a big
impact on early Caribbean history, and the Caribbean sea was named after this t
ribe.
Then the Caribbean became a crossroads for the world . . .
Once the Europeans brought Africans slaves into the region, the slaves diet cons
isted mostly of food the slave owners did not want to eat. So the slaves had to
be inventive, and they blended their traditional African foods with staples foun
d on the islands. The Africans introduced okra, callaloo, fish cakes, saltfish,
ackee, pudding and souse, mangos, and the list goes on.
Most present day Caribbean island locals eat a present diet that is reflective o
f the main ingredients of original early African dishes, and includes cassava, s
weet potatoes, yams, plantains, bananas and corn meal.
African men were hunters in their homeland, and often away from home for long pe
riods of time. They would cook spicy pork over hot coals, and this tradition was
refined by the early slaves in Jamaica. The technique is known today as “jerk“
cooking , and the secret involves a slow meat cooking process. Jamaica is famous
for jerk chicken and pork, and you’ll find jerk all over the island.
After slavery was abolished, the Europeans went to India and China for labor, an
d more cooking styles were introduced. Much of the Indian cooking culture remain
s alive and well in the Caribbean of today with the introduction of curried meat
s and curry powder. Indians call it kari podi, and we have come to know this pun
gent flavor as curry.
The Chinese introduced rice, which is always a staple in home cooked island meal
s. The Chinese also introduced mustard, and the early Portuguese sailors introdu
ced the popular codfish.
Most visitors to the Caribbean have no idea that the fruit trees and fruits so f
amiliar to the islands were introduced by the early Spanish explorers. The fruit
trees and fruits brought from Spain include orange, lime, ginger, plantains, fi
gs, date palms, sugar cane, grapes, tamarinds and coconuts.
Even the Polynesian islands play an important role in Caribbean cooking. Most of
us remember the movie “Mutiny on the Bounty”, but do not know that particular s
hip carried breadfruit, which was loaded on board from the islands of Tahiti and
Timor. In the movie the crew took over the ship, forced the captain into a smal
l boat to fend on his own, and they threw the breadfruit, which they considered
“strange fruit” overboard. Another ship was more successful in bringing breadfru
it from Polynesia to Jamaica and the St Vincent and the Grenadines. Breadfruit i
s a staple diet in the current day Caribbean
America is responsible for introducing beans, corn, squash, potatoes, tomatoes,
and chili pepper to the Caribbean. In fact these particular foods had never been
seen in Asia, Europe or Africa, so America actually introduced these foods the
rest of the world via the Caribbean.
So it s no wonder Caribbean cooking is so rich and creative with the flavors of
Africa, India, and China, along with Spanish, Danish, Portuguese, French and Bri
tish influences. Food served in the Caribbean islands have been influenced by th
e cultures of the world, but each island adds its own special flavor and cooking
technique.

The Coal Pot

I had the opportunity to eat food (from a Rasta Dude) cooked on a coal pot. The
Rasta used a pot made from dirt (can’t remember the name of the pot). I am sure
you are thinking “dirt pot. . .yeah right” but it’s true, The Rasta dude cook
ed rice and bean with okra, carrot, cabbage and coconut juice, Mmm, Yummy. Ma
y God strike me if I am lying? The food was “off-the-hook” (very delicious). A
nd guess what? No salt was added to the food yet it tasted as if salt was added
. He said the taste came from the smoke (LOL)
Coal pot was the main method of cooking (Caribbean) back in the days. As per th
e Rasta dude, it was an “upgrade” from the three (3) stones. However, some folk
s (especially Rastas) still use the coal pot to cook with.
His “stories” on method of cooking from then to now . . . . . .Ok, just say, I d
idn’t want to leave his “back yard” in Tortola
Below is a picture of a coal pot. However, the Rasta coal pot different from th
is one (looks better ). His coal was at the top and pot was on the coal.
He spoke about wood stove etc. Later I’ll write more. I need sleep. Up since 4
am cooking
Nice!!!
ACKEE AND SALTFISH IS JAMAICA S NATIONAL DISH.
INGREDIENTS:
Serves: 4
1 Can of ackee, drained
1/2 lb boneless salt cod
3 tablespoons oil
2 onions, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper skin finely chopped up
1 small tomato, chopped
3/4 teaspoon tomato paste
1/2 sweet pepper chopped
1/8 teaspoon black pepper
METHOD
Soak the salt cod in a pot of water overnight to remove most of the salt. If the
cod is still very salty, boil in water for 20 minutes. Drain cod and cut or bre
ak into small pieces.
Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato
, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Sim
mer for 5 minutes, then add the can of drained ackee. Do not stir because this w
ill cause the ackees to break up. Cook for a few more minutes then sprinkle with
black pepper.
Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or
cooked plantains, cooked yams and Jamaican sweet potatoes.

SIMPLE RICE AND PEAS

INGREDIENTS:
Serves: 4-5
1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water
METHOD
Drain the liquid from the can of beans into a measuring cup and add the can of c
oconut milk and enough water to make four cups of liquid. Place liquids in a pot
with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir f
or a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liq
uid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonn
et pepper before serving.

CURRY GOAT
INGREDIENTS :
3 lb. goat
3-4 tablespoon curry
2 onion,
4 stalks thyme
2 stalks garlic
2 Whole Scotch Bonnet pepper
black pepper and salt
2 Small carrots cut in slices (Optional)
METHOD
Wash & season with curry, thyme, garlic, black peppers & salt, onions
For best results let seared meat sit overnight in refrigerator
Pour a little oil in pot and heat
Place meat in pot and let brown a little
Add 1 cup water and seasoning
Add Carrots (Optional)
Cook until tender
Add whole scotch bonnet pepper for flavor and simmer for minutes
Make gravy by adding a teaspoon corn starch
Serve with white rice or rice and peas (beans)

ESCOVEITCHED FISH
The best types of fish to use
1.Goat Fish
2.King Fish
3.Jack
4.Snapper
INGREDIENTS:
2 1/2 lbs. fish
3 teaspoons of salt
3 teaspoons black pepper
2 large lemons
1 scotch bonnet grounded without the seeds
1 bell pepper
1 carrot
2 cups of white vinegar
1/2 cup unsaturated oil
1 teaspoon allspice
3 large onions sliced

METHOD:
• Prepare fish by removing excess scales and washing.
• Use the two lemons to aid in the process rubbing the juice over the entire f
ish.
• Remove excess liquids from the fish with a paper towel. Place in oven at 15
0 degrees F for 15 minutes or hang up the fish to dry.
• Lather the seasoning of black pepper and salt and place in oven for 5 minute
s at 150 degrees F or hang up and allow to dry.
• Pour unsaturated oil in a large enough fryer and bring it to a boil.
NB Do not attempt to fry the fish if they are still wet or if the oil is not ext
remely hot (boiling).
• Fry fish on both sides until crisp but not hard. Be careful of the hot oil
popping while you fry. Allow to cool.
• Slice the onions and cut the bell pepper in rings. Slice the carrots very t
hin and not more than 3 inches in length. Place the sliced onions, carrots, sco
tch bonnet pepper, bell pepper, all spice and vinegar in a frying pan and allow
to simmer until tender.
• Generously combine the mixture with the fish and allow to soak for several h
ours

BANANA FRITTERS
INGREDIENTS:
2 large bananas (not fully ripe)
Vegetable oil
Lime/lemon juice
Sugar
2 oz flour
¼ pt milk
¼ tsp. salt
¼ tsp. baking powder
1 egg
METHOD:
• Sieve the flour, baking powder and salt into a bowl.
• Make a well in the center of the mixture.
• Break the egg and add it to the mixture.
• Add some milk and stir.
• Continue adding the milk gradually.
• Stir continuously and add milk as needed until the batter is smooth.
• Cover the batter.
• Peel the bananas and use a blender to finely chop up the fruits add water as
needed.
• Combine with batter.
• Use a deep fryer or frying pan to heat the oil and fry the banana batter unti
l golden brown.
• Remove excess oil.
Serve warm for breakfast or as a snack

JERK CHICKEN
INGREDIENTS
4 cups green onion - sliced
1/4 cup fresh thyme leaves
3 tablespoons ginger - peeled and grated
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon black pepper
1 tablespoon ground coriander
2 teaspoons salt
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
5 cloves garlic - halved
3 bay leaves
1 Scotch Bonnet Peppers - seeded
1 1/2 pounds chicken

METHOD
For the Rub
In a food processor fitted with knife blade, process all the ingredients until a
thick paste is formed.
For the Chicken
Place chicken in a shallow dish. Spread jerk rub all over chicken, reserving abo
ut a 1/4 cup.
Cover and marinate chicken in refrigerator for 2-4 hours.
To Grill
Prepare outdoor barbecue. Place chicken on grill. Cook 10 minutes on each side (
or until tender & no longer pink in the middle), basting occasionally with lefto
ver jerk rub.

JAMAICA STEAMED CALLALLO

This is a popular breakfast dish in Jamaica. Depending where on the island you l
ive you could have callaloo dish cooked up with pork, saltfish, sausages, or chi
cken strips. The good thing about callaloo is that it can be prepared in many di
fferent ways according to one’s taste or health situation.
INGREDIENTS:
4 cups of firmly packed chopped callaloo
1/8 to 1/4 cup water
1 medium-sized onion, chopped
1 medium-sized well ripened tomato, chopped
1 large clove garlic, chopped
1/3 skin of a scotch bonnet pepper
finely chopped
1/4 teaspoon dried time leaves
1/8 teaspoon salt
1 table spoon cooking oil
1 table spoon butter or margarine
Serves: 4
METHOD
Inspect callaloo and remove old leaves, or hard stalk, etc. Rinse in a large pot
of cold water. Discard the water then add enough cold water to cover the callal
oo. Dissolve 1/2 teaspoon of salt into the water and let sit for 1/2 to 1 hour.
The salt will help to remove any additional small debris from the callaloo. Thro
w off the water and rinse the callaloo in another pot of cold water. Remove the
callaloo and chop in 3/4 inch pieces in a slanted motion.
In a large pot add the 1 tablespoon oil, 1 tablespoon butter and 1/8 to 1/4 cup
water. Put four cups of firmly packed chopped callaloo on top. Add the remaining
seasonings on top of the callaloo. Put a lid on the pot. Place on a medium flam
e and cook for roughly ten minutes or until pieces of the callaloo stalks are te
nder. The callaloo must stay green. Any discoloration towards brown means the ca
llaloo is being overcooked.
Best served as a side dish or with bammie and fried plantain or breadfruit for a
lovely vegetarian breakfast.

BAMMIE
INGREDIENTS
Cassava flour 3 cups
Salt 1-2 tsp
Water 1 1/4 - 2 1/4 cups
METHOD
Basic Steps:
Mix salt into the cassava flour.
Stir in enough water to make a stiff dough.
Cover and set aside to rest for at least 30 minutes.
Cut dough into 6 equal portions.
Dust a countertop with some cassava flour, and roll each portion out into 6" rou
nds.
Heat a greased skillet over medium flame.
Cook each round for 3-5 minutes on each side till browned. Serve warm.

CHEESE ENCHILADA.
 INGREDIENTS

• 3 Cups Chicken Broth (OR 3 Cups of Water)

• 1/8 teaspoon Red Pepper
• 3 Tablespoons Chili Powder
• 1 1/2 teaspoon Ground Cumin Powder
• 1 1/2 teaspoon Salt
• 3/4 teaspoon Garlic Powder
• 4 Tablespoons Corn Oil
• 4 Tablespoons Flour
• Corn Tortillas
• Cheddar Cheese
• Velveeta
• 1 onion
ENCHILADA EQUIPMENT
For this recipe you will need:

• Large, or Medium size pan

• Frying Pan
• Cheese Grater
• Measuring Cups
• Measuring Spoons
• Spoon
• Spatula, or tongs for frying tortillas
METHOD
First Step: Mixing Enchilada Sauce
Put a sauce pan on a medium heat burner and mix together:
• 4 Tablespoons Corn Oil
• 6 Tablespoons Flour
• 1 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Salt
• 3 Tablespoons Chili Powder
• 1/8 teaspoon Red Pepper
• 3/4 teaspoon Garlic Powder
Cook for one minute, stirring the ingredients together.
Second Step: Adding Water to Enchilada Sauce
Now add the three cups of water and keep stirring until it is thickened to the c
onsistency of a thin gravy.
Keep sauce warm while you work on the rest of the recipe.

Third Step: Soft Frying Tortillas

Soft frying tortillas is quite easy. If you have never done this before we will
show you how. (Never leave a skillet, or frying pan with oil in it unattended It
could start a fire. If you have small children in your house make sure that the
handle of your frying pan, or skillet is out of their reach.)
Fourth Step
Put about 1/4th of an inch of corn oil in the frying pan. Turn the burner to med
ium high and let it heat up the oil. Then carefully place one of the corn tortil
las in the hot oil. Cook for 5 seconds, then flip it over using a pair of tongs,
or forks. Cook the other side for 5 seconds as well, before removing the tortil
la from the pan. Once you remove it from the pan blot it off using paper towels.
You will need to soft fry around 20 tortillas. This is so you will have a few e
xtra.
Fifth Step: Grating The Cheese
Now its time to grate the cheese. You will want to evenly mix one cup of grated
cheddar cheese with one cup grated Velveeta. It should look like the picture to
the left once you have evenly mixed them.
You will also want to chop up your onion now.
Sixth Step: Dipping Tortillas In Enchilada Sauce
Now is when we start assembling the enchiladas. We will take you through making
the first one. First you will want to give your enchilada sauce a quick stir to
make sure it is still warm and well mixed. If it is not warm enough just turn th
e burner back on for a few minutes and heat it up a little. If you have to do th
is make sure you stir it at the same time. Now, lets get back to the instruction
s. You will want to take one of the soft fried tortillas and dip it in the enchi
lada sauce.
Seventh Step: Assembling Enchiladas
Once you dip your soft fried tortilla, then sprinkle 1/4 cup of cheese and a Tab
lespoon of onion, as seen to your left. Then roll it up and place it on a servin
g plate. You will want to do this with all of your tortillas. I would suggest ma
king them on a different plate than what you are going to serve them on. The enc
hilada sauce will make it a huge mess if you don t.
Eighth Step: Topping Cheese Enchiladas
Once you have finished making all the enchiladas add a few more large spoonfuls
of enchilada sauce on top along with more cheese and more onion. The pictures to
the left will serve as a good guide to the amounts. If you skip putting the enc
hilada sauce on top they will taste more like a cheese taco rather than an enchi
lada. That wouldn t be good!
If your tortillas and enchilada sauce is not hot enough to melt the cheese then
zap them in the microwave for about 30 seconds.
Cheese Enchiladas
If you like, top your enchiladas off with an over easy fried egg.
AMERICAN DISHES
SHRIMP FETTUCHINI ALFREDO
INGREDIENTS
• [li]Small to medium sized Shrimp-- You can add as many shrimp as you lik
e(PREFERABLY FRESH RAW SHRIMP
• 1-16 oz jar of Alfredo sauce OR you can make your own
• 2-3 Tablespoons of MINCED Parsley(or to taste)
• 1-box of Fettuccini style Pasta
• 1-2 Teaspoons of MINCED Garlic(PREFERABLY IN CITRIC ACID
METHOD
If you selected the Pre-made Alfredo sauce that is sold in your local supermarke
t or grocery store, . Take a large pot and fill it about 3/4 of the way full, t
hen bring the water to a boil, then add the fettuccini pasta and boil the pasta
until the noodles are soft. Transfer the Alfredo sauce in to a sauce pan or smal
l pot. Heat the sauce to a simmer, and keep simmering it until the desired temp
erature is reached. Take the shrimp and remove the clear shell from around the s
hrimp, take a skillet and put the shrimp in the skillet and add the 1-2 teaspoon
s of minced garlic. Saute the shrimp and minced garlic until shrimp is cooked th
oroughly. Then proceed to add the Alfredo sauce and cooked pasta to the shrimp
in the skillet and add the minced parsley, cook all of the ingredients together
for approximately 2-4 minuets.
PELAU CHICKEN
INGREDIENTS
2-3 lbs chicken (breasts or thighs)
2 limes
2 tsp salt
1 tsp black pepper
3 cloves garlic -crushed
4 tablespoon Worcestershire sauce
3 tablespoon oil
4 tablespoon brown sugar
2 cups hot water
2 cups coconut milk
1 can pigeon peas (or green peas)
2 cups carrots
4 tablespoon raisins
2 cups rice (NOT INSTANT!)
1 hot pepper (optional)
METHOD
1. Rinse chicken and rub with lime.
2. In a large bowl: add salt, black pepper, garlic, half of the brown sugar,
and half of the Worcestershire sauce to chicken, then set aside (the longer you
let it sit, the better the flavor!).
3. Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. O
nce sugar begins to bubble, add chicken and coat well until chicken is nicely br
owned.
4. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tig
htly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do
not stir while cooking.
5. Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until
rice is fully cooked. Add additional Worcestershire sauce to taste.

Cooking time: 60 minutes

Serves: 4-6
WEST INDIAN CURRIED GOAT.
INGREDIENTS
2 pound goat meat
2 large onions
1 tablespoon Vegetable oil
2 Cloves garlic, chopped
2 Scallions, chopped
2 tablespoon Allspice
2 tsp ginger
1/2 cup chicken broth
1 bunch herbs
2 clove garlic chopped
2 tablespoon curry powder
2 tablespoon tomato ketchup
salt and pepper to taste

If you can, it is best to add spices to the meat the day before cover it and put
in refrigerator and cook it next day. This allows the meat to marinate in the s
pices.
METHOD
1. Heat the vegetable oil and add the garlic, scallions, pepper, curry, allsp
ice, chicken broth, and ginger.
2. Cook for a 5 minutes then add the goat and remaining ingredients.
3. Simmer in water for 1 1/2 hr until meat is tender.

Eat and enjoy!!

WEST INDIAN RED BEAN SOUP.

INGREDIENTS
1 pound Smoked ham hocks( Smoked pork)
1 pound Stewing beef cubed
2 cups Kidney beans, dried
4 quarts Water
4 small Potatoes peeled and cubed
1/2 cup Coconut milk -- optional
1 Onions chopped
2 Green onions chopped
1 Sprig fresh thyme
salt, black, and hot pepper to taste

METHOD
1. Soak the ham hocks overnight in fresh water to remove salt
2. Combine ham hocks, beef, and kidney bean in boiled water. Cook for 1 hr to
1 1/2 hr or until beans are tender and begin to split open.
3. Add the potatoes, coconut milk, onion, thyme and hot pepper.
 4. Add salt, black pepper, and hot pepper to taste. Stir the soup and allow t
o simmer for 1 hour.
Cooking time: 3 hrs
Serves: 8

MAYONNAISE SALAD
INGREDIENTS:
4-5 potatoes
2 carrots
100-150 g of green beans
1 cup of frozen green peas
10 olives
1 small can of hearts of palm
1 jar of mayonnaise
1 tablespoon of olive oil (optional)
1 tablespoon of finely chopped onion (optional)
1 tablespoon of finely chopped parsley (optional)
salt and black pepper to taste
METHOD
1. Rinse the potatoes and cook them in water and salt.
2. Peel the carrots, cut them into small pieces and cook them in water and salt.
3. Rinse the green beans, cut them into small pieces and cook them in water and
salt.
4. Cook the green peas in water and salt.
5. Drain the palm hearts and cut them into small pieces.
6. Cut the olives into small pieces.
7. Once all vegetables are cooked, drain the water: allow them to cool down and
save them for later.
8. Peel the cooked potatoes and cut them into small pieces.
9. Put all ingredients in a bowl, add the mayonnaise, the oil, the onion, the pa
rsley and salt and pepper to taste.
10. Mix well all ingredients, cover the bowl with a plastic film and keep the bo
wl in the fridge until serving.
I like "Hellmann s" mayonnaise, but you can use any other brand or make your own
mayonnaise.

BRAZILIAN RICE
INGREDIENTS:
1 tablespoon of oil
1 (small) chopped onion = 1 tablespoon
1 (small) clove of crushed garlic
1 cup of rice
1 1/2 cup of boiling water
1 teaspoon of salt
METHOD
1. Sauté the onion and the garlic in hot oil.
2. Add the rice and stir-fry well.
3. Add the water and the salt.
4. Let the water boil for some minutes.
5. When the water level drops, cover the pan and lower the heat.
6. When the rice is cooked, turn off the heat and let the rice rest for about 10
minutes.
7. Put the rice in a bowl and serve it.
Brazilians rinse and drain the rice thoroughly before cooking it.
For every cup of rice, use 2 cups of water. More water gives you softer rice whi
le less water gives you firmer rice.
You can use only onion or both onion and garlic. Garlic adds flavor.
You can also add some chopped parsley and spring onion to the onion and garlic.
Instead of water, you can use home-made chicken broth.
Instead of salt, you can use a chicken bouillon cube. I don t use chicken bouill
on cubes because most of them contain MSG (Mono Sodium Glutamate).
Rice with carrot or tomato are also popular in Brazil. To make rice with carrot
or tomato, just add a chopped carrot or a chopped tomato and stir-fry it with th
e onion and garlic.

FRIED BANANA
INGREDIENTS:
2 ripe bananas
2 teaspoons of butter
cinnamon and sugar to taste
METHOD
1. Peel the bananas.
2. Heat the butter in a non-stick frying pan.
3. Add the bananas and fry them on both sides.
4. Put the bananas on a plate.
5. Sprinkle the bananas with cinnamon and sugar to taste.
•If you wish, you can add honey and raisins to the bananas when frying them.
•Fried bananas go well with vanilla ice cream and whipping cream
CORN FLOUR CAKE
INGREDIENTS:
200 gr of butter
1 cup of sugar
2-3 eggs
1 cup of corn flour
½ cup of all purpose flour
½ cup of milk
1 teaspoon of baking powder
2-3 tablespoons of coconut flakes or grated parmesan cheese (optional)
METHOD
1. Beat the butter and the sugar well.
2. Add the eggs and beat well.
3. Add the corn flour, the wheat flour, the milk, the baking powder and beat wel
l.
4. Put the cake mixture in a mould previously greased with butter and dusted wit
h wheat flour.
5. Bake the cake in preheated oven (350 F) for 30-40 minutes or until golden bro
wn and done.
6. Let the cake cool down.
7. Remove the cake from the mould and serve.
You can find corn flour in supermarkets or in deli shops.
Instead of coconut flakes or grated parmesan cheese, you can add some fennel see
ds (erva-doce) to the cake mixture.

BRAZILIAN CHICKEN PIE

INGREDIENTS:
A. Dough:
2 sheets of puff pastry
1 egg yolk
B. Filling:
1 tablespoon of oil
1 small onion
2 peeled tomatoes
1 cooked chicken breast (recipe)
1 small can of hearts of palm
parsley and spring onion to taste
salt and pepper to tas
METHOD
A. Dough:
1. Divide the dough into two parts (bottom/top crust).
2. Roll out the dough (on a lightly floured surface) with a rolling pin (dusted
with flour).
3. Put the bigger part (bottom crust) in a pie tin greased with oil.
4. Spread the filling over the dough.
5. Brush the edges with water.
6. Cover the filling with the smaller part (top crust) and press the edges toget
her.
7. Decorate the pie with stars or flowers.
8. Brush the pie with an egg yolk.
9. Bake the pie in hot oven (350 F) for 30 minutes.
B. Filling:
1. Remove the skin and the bones from the cooked chicken and cut it into pieces.
2. Heat a tablespoon of oil in a pan.
3. Add the onion and stir-fry until golden brown.
4. Add the tomato, the chicken, the salt and the pepper and let it cook for abou
t 5/10 minutes.
5. Put the filling on a plate and let it cool down.

TUNA SPREAD
INGREDIENTS:
1 small can of tuna (185 g.)
4 spoons of mayonnaise
salt and pepper to taste
parsley and lemon (optional)
1 package of toast or cream crackers
METHOD
1. Drain the tuna.
2. Put the tuna in a small bowl.
3. Add the mayonnaise.
4. Add two lemon drops, chopped parsley, salt and pepper to taste.
5. Mix it well and serve it with toast or cream crackers.
I prefer to use tuna in brine, but you can use tuna in oil.
I love Hellmann s mayonnaise and "Melba" toast, but you can use any other brand.
You can also make delicious sandwiches with this tuna spread.

CAROT CAKE
INGREDIENTS:
3 medium-sized carrots (chopped)
4 eggs
1 cup of oil
2 cups of sugar
3 cups of all purpose flour
1 teaspoon of baking powder
METHOD
1. Blend the liquid ingredients (carrots, eggs, oil) in a blender.
2. Add the dry ingredients (sugar, flour, baking powder) and blend well.
3. Put the cake mixture in a mould previously greased with butter and dusted wit
h wheat flour.
4. Bake the cake in preheated oven (330 F) for 30-40 minutes or until golden bro
wn and done.
5. Top the cake with a chocolate topping (optional)
6. Let the cake cool down.
7. Remove the cake from the mould and serve.
Chocolate topping:
Put 8 tablespoons of sugar, 2 tablespoons of butter or margarine and 2 spoons of
chocolate powder in a saucepan. Cook over low heat for a while, stirring consta
ntly until the mixture loosens from the bottom of the pan.

BAKED BEEF STEAK WITH TOMATO SAUCE

INGREDIENTS:
4 beefsteaks
1 clove of crushed garlic
finely chopped parley
salt and ground black pepper to taste
1 beaten egg and bread crumbs to coat
oil for pan-frying
4 slices of ham and 4 slices of mozzarella cheese
1 package of tomato puré
METHOD
1. Pound the steaks with a meat pounder.
2. Put the steaks in a bowl.
3. Season the steaks with garlic, parsley, salt and black ground pepper to taste
.
4. Cover the bowl with a plastic film.
5. Put the bowl in the fridge for 1 hour or longer.
6. Deep the steaks in the egg and then coat them in the breadcrumbs.
7. Pan-fry the steaks in hot oil until golden brown.
8. Put the steaks on a ovenproof baking dish.
9. Put a slice of ham and a slice of mozzarella over each steak.
10. Pour the tomato puré over the beefsteaks.
11. Bake the beefsteaks in heated oven (350 F) for 20-30 minutes and serve.
A meat pounder will help tenderize the meat.
Choose any kind of tender meat (veal, minute steak, etc.) that you like.
You can replace beefsteaks with chicken breast fillets.
If you wish, you can replace the tomato puré with a home-made tomato sauce.

ASIAN AND ORIENTAL RECIPES

INDIAN MEAT SAMOSAS
2 tsp. fresh ginger, grated or 1 tsp. ground ginger
3 sm. cloves
1 lb. ground lamb or ground beef
2 lg. onions, thinly sliced
1 tbsp. ghurum masala (add the ghurum masala after the curry is cooked by stirri
ng it in before serving) (Obirin s substitution: scant dash of nutmeg, cloves or
allspice)
1 tbsp. curry powder
1 tsp. salt
Oil if needed
Cooking meat filling (follows)
FOR PASTRY:
2 c. unbleached flour
3/4 tsp. salt
1 1/2 tbsp. oil or clarified butter
1/2 to 3/4 c. water
Sift flour and salt together. Make a well in the center of the mixture and quick
ly pour in oil and water. Stir briskly until combined, gradually adding more wat
er if necessary. You should aim for a slightly moist dough that sticks together.
On a lightly floured surface, knead dough for 10 minutes until smooth and elasti
c, cover with damp towel. To assemble samosa, break off pieces of dough (leaving
what s left under the towel and shape into balls. Roll each ball into a circle
about 1/10 of an inch thick and 5 inches across. Cut the circle in half. In one
side put filling, fold half of the half circle over to make a triangle. Seal by
brushing a bit of water along the edges and pinching it together with your finge
r. Heat 2 inches oil in a skillet or pan to 375 degrees. Put in samosas and let
it fry to a golden brown on each side. Then drain on cloth or paper towel and ea
t.

MEAT FILLING:
Crush ginger and garlic. Combine all ingredients in a large skillet or pan and s
immer for 30 minutes, stirring frequently. Add a bit of oil if meat is too lean
to grease the pan. When meat is well browned, drain off any excess fat, set asid
e until ready to fill pastry.
VEGETABLE FILLING:
3 med. potatoes
2 carrots
1 c. fresh green peas or 1 (8 oz.) pkg. frozen peas
2 to 3 tbsp. oil or clarified butter
1 c. onion, finely chopped
2 tsp. fresh ginger, grated or 1/2 tsp. ground ginger
2 lg. cloves garlic, crushed
1/2 tsp. coriander seeds, crushed
2 tbsp. fresh coriander, finely chopped (opt.)
2 tsp. lemon juice
Peel potatoes or don t as you wish. Boil potatoes and carrots until both are sof
t but still firm. Cut into small cubes about 1/2 inch square. In a separate pot,
cook peas just until tender. Meanwhile heat oil or butter until a test onion sp
utters upon contact with it. Add onions, ginger, garlic and coriander and saute,
6 or 8 minutes, stirring constantly. Mix in the lemon juice and the cooked vege
tables, gently adding peas last. Heat through then set aside until ready to fill
pastry.

INDIAN CURRY CHICKEN

INGREDIENTS
2-1/2 lbs chicken breasts or a chicken, cut-up
water
salt
celery tops
3 Tbsps butter or margarine
1 tart apple, peeled and diced
1 medium onion, thinly sliced
1 Tbsp curry powder (or more for experienced palates)
1/3 cup raisins
1 cup chicken broth
1/2 cup COCA-COLA
3-1/2 Tbsps flour
1 cup coffee cream or undiluted evaporated milk
1 tsp salt
1/8 tsp white pepper
rice, cooked and hot
METHOD
Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken wi
th a few celery tops. Cover and simmer about 1 hour or until fork-tender.
Drain and strain the broth; reserve. Bone the chicken and cut it into 1/2-inch
pieces to measure about 2-1/2 cups.
In a skillet, melt the butter/margarine. Add the apple, onion, and curry powder
and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the rese
rved chicken broth, and the Coca-Cola.
In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smoot
h. Add with salt and white pepper to the onion/apple mixture. Stir and cook ov
er low heat until thick and creamy. Taste for seasoning. Add the chicken and t
urn into a covered container to chill overnight.
Reheat in the top of a double boiler over hot water and serve on cooked rice wit
h a selection of condiments (See NOTE below). Makes 6 servings.
NOTE: Provide a sampling of the following condiments for sprinkling on top of e
ach serving: grated coconut, chopped peanuts, chopped raw onions, raisins, swee
t pickle relish, chutney, chow chow, and/or lime wedges.
ORIENTAL CURRIED CHICKEN TENDER
INGRIDIENT
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
METHOD
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until
the sugar
dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat.
Cover
chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.

Another variation of the same recipe:

4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just
large
enough to hold them. Pour half and half over them and bake for 30 minutes. Let c
ool
and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a ble
nder
or food processor. Dip chicken pieces into the curry mayonnaise and roll in the
chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy
toothpicks.