DELECTABLE DIARY
Immerse yourselves in other Caribbean cultures with these two delicious recipes from Guyana and St. Kitts
Breadfruit Chowder - PROVIDED BY SHALINE WELCOME
INGREDIENTS
1 medium breadfruit (2lbs)
1 medium onion (slice)
300mls milk/cream
3 cups water
Bunch of herbs & thyme 3pegs garlic (chopped)
1tbsp butter/margarine
1/4 tsp cinnamon ground
Salt and pepper to taste
METHOD
Peel and cube breadfruit place in a sauce pan along with water , garlic,
onion, herbs and thyme.
Boil until breadfruit is tender , remove from heat place all ingredients in the
saucepan into the blender.
Blend on low until blended (when blending hot or warm liquid ensure the
blender is not too full and cover top of blender with a cloth to avoid any
incidents) .
After blending strain and return to sauce pan. Bring to a slow simmer add
milk/cream, butter, cinnamon, salt and pepper to taste.
Garnish with parsley of cilantro.
Guyenese PepperPot - CONTRIBUTED BY BERNADETTE MAXFIELD
INGREDIENTS
3 lbs of meat- beef and/or pork (Other meat such as cow heel, pig trotters
or oxtail can be added)
1 cup cassareep**
4-5 cinnamon sticks (not ground)
1-2 wiri wiri or scotch bonnet peppers
2 table spoons brown sugar
1 1/2 tsp salt
10 cups water
METHOD
Cut meat into small pieces and wash
Place meat in a pot and allow to cook for about 20 minutes (skim off fat)
Add all other ingredients and simmer for about one hour until meat is tender
Adjust flavour with salt to taste.
** Cassareep is made from the juice of the bitter cassava. The juice is
boiled until it resembles burnt sugar. It acts as a preservative, traditionally
the Amerindians had no fridge and this was a great way to preserve their
meat. This dish has now become a Christmas tradition in every Guyanese
household. It is severed with bread on Christmas morning but can be
served with rice or ground provision.
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Credit: CaribbeanPot.com
Credit: SunTemple Food