Food Culture in the Caribbean

Dilara Akbayrak804 / 937

Cream of Pumpkin Soup

Ingredients: ½ lb pumpkin1 pt water or stockEschallot, celery, thymeSaltWhite pepper1 pint milk2 oz flour2 oz margarine

Preparation: Cut the pumpkin into pieces. Put eschallot, celery and thyme tied together, into water or stock and bring to a boil. Add the pumpkin, salt and pepper to taste. Reduce the heat and leave to simmer. Make a white sauce using margarine, flour and milk. Add salt and pepper to taste. Remove the stock from the heat. Remove the bunched seasonings from the stock, and pass the remainder through a sieve. Add the stock to the white sauce. Adjust the flavour and consistency, adding more milk if too thick. Serve hot with croutons.

Grilled Smoked SnapperIngredients: • 1 snapper, cleaned, washed and de-

scaledButter, meltedLemon slicesParsley

Preparation: Brush the fish over with melted butter or drippings, and put it on the bottom of the greased grill pan. Cook under a hot grill, for about 20 minutes. Do not turn. Serve immediately on a hot dish garnished with lemon slices and parsley.

• Notes: Accompaniments -- yam chips and parsley

butter.

Baked spare ribs

• Ingredients: • 3 lbs. spare ribs

1 level tsp. salt2 level tsps. brown sugar1 small clove garlic (crushed)¼ level tsp. pepper2 level tsps. soy sauce1 tsp. cooking wine

Preparation: • Blend all the ingredients thoroughly together. • Pour this over the spare ribs (which should be left whole).• Marinate for two hours turning and basting frequently.• Bake ribs on a rack in a baking pan in a very moderate oven for 1 to 1½ hours,

pouring out the fat and basting with marinade frequently.• When cooked, cut into individual ribs and serve with the gravy remaining.• Serve this with boiled rice.

Curry Dip

Ingredients: ½ pt mayonnaise½ tsp curry powder1 tbsp minced onion1 tbsp lemon juice2 tbsp mango chutney

Preparation:Mix all the ingredients together and chill for

two hours.

Coconut iceIngredients: 1 ln. w.c. sugar¼ pt. water1 cup peeled and grated coconut ½ tsp. almond essence colouring

Preparation: Boil sugar and water together until it spins a thread. Add grated coconut and stir until mixture thickens. Add essence.Remove from fire and beat lightly until it looks grainy.Pour half into a greased tin.Colour remainder and quickly pour over the first half.

When cool, but not hard, cut into blocks

;)