Tag Archives: Great appetizers

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Festival - Jamaican Fried Dough

Festival – Jamaican Street Food!

Festival is a type of Jamaican street food that is usually eaten with Jerk meat or fish.  It is slightly sweet and crunchy.  The original recipe for this post was taken from Virginia Burke’s cookbook “Eat Caribbean”, but has been improved with input from Petal, a wonderful Jamaican woman who helps me in the kitchen during my cooking classes.

Ingredients…

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Dash of nutmeg
  • 1 teaspoon vanilla
  • 1 cup water to make a soft dough
  • Oil for frying

Instructions…

Mix the cornmeal, flour, baking powder, and salt in a bowl. Sweeten the water with sugar and vanilla, and add just enough water to the flour to make a moist dough.  Set the dough aside and let it rest for about 20 minutes.

Flour your hands well and knead the dough on a lightly floured surface. Divide the dough into 12 portions. Roll each portion into a small cigar or sausage shape that’s tapered at the ends.

Pour enough oil into a skillet to reach about 1 inch deep. Heat the oil over medium-high heat until shimmering but not smoking. Carefully slide a few of the dumplings into the oil and fry, turning as necessary, until golden brown on each side, adjusting the heat if necessary. Transfer to paper towels to drain. Repeat with the remaining fritters. Eat ’em hot.

Let cool and enjoy!


Tell Us What You Think!

Please let us know how you like my Pumpkin Fritter recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, try a few other recipes such as my Jerk Shrimp, Coconut Rum Grilled Shrimp, or my Stewed Chicken.   Make sure you add a simple salad for a little healthy boost in your diet!

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Pumpkin Fritters

Pumpkin Fritters!

Ingredients…

  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon of salt
  • 2 eggs
  • ¼ teaspoon of chopped hot pepper
  • 1 tablespoon melted butter (optional)
  • ½ cup milk (optional)
  • 2 cups pumpkin, cooked and crushed coarsely
  • 1 cup oil for deep-frying

Instructions…

Sift flour and baking powder and add salt.  Next, beat eggs until fluffy and then add the beaten eggs, hot pepper, melted butter (optional) and milk (optional) to dry ingredients and beat with a fork until smooth.

Stir in crushed pumpkin and add more milk (optional), if necessary.  The batter consistency should allow it to drop as a blog. Next, get a teaspoon and drop the fritter batter into a preheated deep fat at 3750 F and fry for 4-5 minutes or until evenly browned.  Flatten or leave round… your choice!

Original Source: The Multi-Cultural Cuisine of Trinidad & Tobago, Naparima Girls’ High School Cookbook.  This is a great cookbook so I only did some minor changes to the recipe.

Enjoy!


Tell Us What You Think!

Please let us know how you like my Pumpkin Fritter recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, and feel free to pair it up with other recipes that I’ve posted such as my Jerk Beef Burger, Jerk Chicken or Tofu, or Rum and Brown Sugar Marinated Steak.  Make sure you add some salad for some good green fun!

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Coconut Shrimp

Good Ole Coconut Shrimp

The Shrimp…

  • 4 Egg whites    
  • 1 Cup corn starch
  • 2 Cups shredded coconut
  • Salt and black pepper to taste
  • 1 lb Shrimp 25/30’s
  • Oil for frying

Whisk the egg whites in a bowl with a pinch of salt until light and fluffy.

In a shallow bowl or pie plate, season the cornstarch with salt and pepper.  In a second shallow bowl put the shredded coconut making sure to break up the clumps.

Working in small batches dust each shrimp with the seasoned corn starch.  Next dip the shrimp into the beaten egg whites, and finally coat the shrimp with shredded coconut. Place each shrimp on a lightly greased baking sheet making sure not to overlap the shrimp.

Heat the oil to 350, once the oil has reached the frying point fry the shrimp in small batches.  Turn the shrimp when the coconut has turned light brown, and remove the entire shrimp is golden. Drain the cooked shrimp on paper towel.

Serve warm with your favorite dipping sauce.

Spicy Dipping Sauce…

  • 2 Tablespoons sugar   
  • 6 Tablespoons water
  • 2 Tablespoons lime juice
  • 2 Tablespoon fish sauce
  • 4 Cloves garlic, thinly
  • 1 Jalapeno, thinly sliced

Combine the sugar and water and mix until the sugar dissolves.   Add remaining ingredients, set aside for 20 minutes to let the flavors combine.

Enjoy!


Tell Us What You Think!

Please let us know how you like my Coconut Shrimp recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, and feel free to pair it up with other recipes that I’ve posted such as my Sticky Jerk Salmon recipe or serve it with our Wild Mushroom And Gruyere Tart With Fresh Herb Salad and a salad.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.