By Cheryl Davidson Kaufman
Provides a historical past of Caribbean cooking and recipes for day-by-day menus.
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Additional resources for Cooking the Caribbean Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Green olives with pimentos ø c. grated Parmesan cheese 32 1. In a small bowl, mash garlic with the back of a spoon. Rub garlic onto chicken pieces. 2. In a wide, shallow bowl combine flour, salt, black pepper, and oregano. Roll chicken pieces in flour mixture. 3. In a large kettle, melt butter or margarine over medium-high heat. Add chicken and cook for 8 to 10 minutes, or until brown. Remove from kettle and set aside. 4. Add green pepper and onion to kettle and sauté until onion is transparent.
Or, for brave diners, serve with cayenne pepper for sprinkling on corn. 62 Sweet Potato Pone (Barbados and Jamaica) Sweet potato pone is a Christmas morning tradition in many Caribbean households. 1 lb. raw sweet potatoes, peeled and grated (about 1µ c. packed) 1 c. whole milk 1 c. cream of coconut 1ø to 1¥ c. dark brown sugar 1 tsp. ground ginger 1 tsp. cinnamon ¥ tsp. allspice 1 tsp. vanilla extract 2 tbsp. melted butter or margarine 1 c. hot water 1 c. raisins 2 c. shredded coconut 1. Preheat oven to 375°F.
4. Pour mixture through a sieve with another bowl underneath to catch the liquid. Taste and add more sugar if necessary. Serve over ice. You may find more than one variety, but red sorrel is a popular choice for the holidays. Deep red sorrel is a festive–and tasty–addition to a holiday table.