Tag Archives: West Indian Chicken Curry

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Chicken curry

Abby’s West Indian Chicken Curry Recipe

Ingredients

  • 1 Bulb garlic
  • 1 Medium onion
  • 10 Seasoned peppers
  • 3 Pounds chicken
  • 2 Tablespoons curry
  • ½ Tablespoon cumin
  • 2 Tablespoon water
  • 2 Tablespoons oil
  • 2 Spring onions, chopped
  • Salt to taste
  • Juice of 1 lime

Grate garlic, onion and season pepper. Cut chicken into small pieces and season using grated spices salt and lime juice. Let chicken marinate for 30 minutes or more.

Using water make a smooth paste with the curry powder and cumin and water, adding more water if needed. In a large pot on a high heat oil, roast curry paste until it turns color, about 2 to 3 minutes.

Add chicken to roasted curry paste stirring to coat meat with curry. Cover and cook on a medium low heat for about 20 minutes until chicken is tender.

Remove from heat and add salt and pepper to taste and sprinkle with spring onions.

Please let me know how you like this West Indian Chicken Curry recipe via our Contact Us page, our Facebook Page, or Instagram.

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Rolling Roti

Buss Up Shot (Trinidad Paratha Roti) Recipe

Ingredients

  • 4 Cups all purpose flour
  • 3 Teaspoons baking powder
  • 2 Teaspoons salt
  • 2 Teaspoons sugar
  • 2 Cups lukewarm water (you might use more or less it depends upon the weather and how much moisture is in the air)
  • 1 Tablespoon vegetable oil
  • ¼ Cup oil (or ghee) to prepare (stuff) the roti
  • ½ Cup oil for baking the roti

To Make the Dough…

In a large bowl combine the flour, baking powder, salt and sugar. Make a well in the middle and add the oil, gradually add the water mixing with your hand, making sure not to overwork the dough. The dough should be sticky and shaggy, and look like it is just coming together. Cover the dough and let it rest for 15 minutes.

To Prepare the Buss Up Shot (aka “Roti”)…

Divide the dough into 6 equal parts. On a lightly floured surface roll the dough into a 6 to 8 inch disk. Grease the disk with vegetable oil, and roll the disc jelly roll style, you will have a long roll of dough. Next, tightly curl the long piece of dough into a disc tucking the end into the center. While working with the dough try not to work too much flour into the dough. The secret to a nice soft roti is not to add too much extra flour. Let the dough rest for another 20 minutes.

To Bake the Buss Up Shot…

Heat the tawa, dry cast iron skillet, or griddle over a medium heat until hot. On a very lightly floured surface, working with 1 ball at a time press the dough into a small flat circle about 4 inches wide. Next use a rolling pin to roll the dough into a 10 inch round making sure the edges are not thick. Flip and rotate the dough as you are rolling out the dough. Remember try not to use too much flour.

Pick up the dough in the palm of your hand and lay it flat on the tawah. Let it bake for 1 minute, and little bubbles appear or until the sides look like they are drying out. Flip the roti and brush it with about ½ teaspoon of oil, making sure to cover the whole roti skin and the ends. As soon as your have finished brushing the roti flip it and brush the other side with oil.

When you have finished brushing the roti, fold it into quarters, remove it from the heat. Immediately clap it, or place it in a tupperware container with a tightly fitting lid and shake the container vigorously. Remove the roti skin from the container and wrap it in a clean dry dish cloth. Repeat the process until all the balls have been cooked. Let the roti skins rest for 10 minutes before serving. While sitting in the dishcloth the roti skins will steam and become soft.

Well wrapped roti skins can be kept in the freezer for a month.

Please let me know how you like this Buss Up Shot / Roti recipe via our Contact Us page, our Facebook Page, or Instagram.

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Lemony Chickpea Salad

Lemony Chickpea Salad Recipe

  • 1 Tablespoon fresh parsley,chopped
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon extra virgin olive oil
  • 1 Small clove garlic, minced
  • A pinch crushed red pepper (optional)
  • 1 15 oz can chickpeas, drained and rinsed

In a medium bowl whisk together olive oil, lemon juice, garlic, parsley and red pepper. Toss in the chickpeas, cover.

Allow to marinate for about 30 minutes at room temperature.

Serves 4.

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Ginger Rum Baby Back Ribs

Sweet N’ Hot Ginger Rum Baby Back Ribs

The Dry Rub…

  • 2 Tablespoons ground ginger
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper

Combine the ingredients in a small bowl and use a fork or a whisk to mix the ingredients well. If you have any rub left over, keep it in an airtight container.

The Ribs…

  • 3 Slabs baby back pork ribs (about 5 1/2 lb.)

Rinse and pat the ribs dry. If you want to make the ribs more tender, remove the thin membrane from the back of ribs by by slicing it with a knife and then pulling it off.

Massage the dry rub into meat, covering all sides. Wrap ribs tightly with plastic wrap, a zip-lock freezer bag, or a covered baking dish, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove from plastic wrap or bags. 😉

Should you choose to slow roast the ribs, preheat the oven to 300. Keep the rack intact and rub both sides with the spice rub. On a broiling pan place the ribs meat side up and roast for 2 and a half hours rotating the pan every 1/2 hour. The ribs will sizzle gently as they cook and should become tender after cooking for 2 hours.

After 2 hours, check to see if the ribs are almost done. Go ahead and start basting with the Ginger Rum BBQ sauce. To test if the ribs are ready, pick up the center of the ribs with tongs. If the ends of the rack flop down, then the ribs should be cooked through. Take the ribs out of the oven and let them sit for 10 minutes, and then slice individually or in 2-3 rib chunks. Arrange on a serving platter, touch up with BBQ sauce, and garnish.

Cut and serve the ribs with remaining Ginger Rum BBQ Sauce.

The Sauce…

  • 1 8-oz. bottle chili garlic sauce
  • 2 Cups ketchup
  • 1/3 Cup firmly packed dark brown sugar
  • 1/2 Cup of dark rum (Meyers is usually an easy choice, but I use Cavalier in Antigua)
  • 1 Teaspoon ground ginger
  • 1 Teaspoon pepper

Combine all the ingredients in a saucepan over medium-high heat, mix and bring to a boil, then reduce the heat, and let simmer for 30 minutes. This sauce is what will give your ribs an extra bang of flavour when you serve them. While I am using Meyers Rum, you can try other dark rums. Some of the sweet rums such as an El Dorado 8 or 12 are good options.

Serves:

4-5 if you do half a rack or so per serving.

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Jerk Tofu

Jerk Rub, Jerk Marinade, and Dry Jerk Seasoning

Jerk Rub…

There are so many different versions of jerk seasoning recipes, this is my version taken from Helen Willinsky’s book JERK. This medium hot paste can be made hotter by adding more hot peppers.

  • 1 Bunch scallions
  • 1-2 Scotch bonnet pepper
  • 3 Cloves garlic
  • 1 Teaspoon ground allspice
  • 1 Tablespoon chopped fresh thyme
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon ground nutmeg
  • 1 Teaspoon brown sugar
  • 1 1/2 Teaspoons salt
  • 1/4 Cup vinegar
  • 1 Tablespoon oil

Place all the ingredients into a blender and make into a smooth paste.

Rub the spice on your choice of meat weather pork or chicken. Use the rub sparingly until you’ve figured out how spicy your rub is. Store the leftover marinade in an airtight container for about one month.

Jerk Marinade…

If you prefer to use a marinade instead of a rub this is a good version also taken from Helen Willinshy’s book. The flavor of the marinade may strike you as harsh when you first make it, but the flavor mellows as the meat cooks. Like the paste you can adjust the heat of the marinade by adding more pepper.

  • 1 Onion, finely chopped
  • ½ Cup scallions, finely chopped
  • 2 Teaspoons fresh thyme
  • 1 Teaspoon salt
  • 2 Teaspoons sugar
  • 1 Teaspoon ground pimento (allspice)
  • ½ Teaspoon ground nutmeg
  • ½ Teaspoon ground cinnamon
  • 1 Hot pepper finely ground
  • 1 Teaspoon ground black pepper
  • 3 Tablespoons soy sauce
  • 1 Tablespoon cooking oil
  • 1 Tablespoon vinegar (cider or white)

Place at the ingredients in a food processor fitted with the steel blade and process until everything is well combined. Store the leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Dry Jerk Seasoning…

This seasoning is not as strong as the rub or the marinade. It is good to have in hand to sprinkle onto meet when you are seasoning to give it a little lift.

  • 1 Tablespoon onion flakes
  • 1 Tablespoon onion powder
  • 2 Teaspoons ground thyme
  • 2 Teaspoon ground allspice
  • ¼ Teaspoon ground nutmeg
  • ¼ Teaspoon ground cinnamon
  • 2 Teaspoons sugar
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon cayenne pepper
  • 2 Teaspoons dried chives or green onion.
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Jerk Chicken

Jerk Chicken (or Tofu!)

Jerk Marinade…

This recipe is taken from Helen Willinsky’s book Jerk. The flavor of the marinade may strike you as a bit harsh when you first make it, but the flavor mellows as the meat cooks. You can adjust the heat of the marinade by adding more or less) pepper.

  • 1 Onion, finely chopped
  • ½ Cup scallions, finely chopped
  • 2 Teaspoons fresh thyme
  • 1 Teaspoon salt
  • 2 Teaspoons sugar
  • 1 Teaspoon ground pimento (allspice)
  • ½ Teaspoon ground nutmeg
  • ½ Teaspoon ground cinnamon
  • 1 Hot pepper
  • 2 Cloves of garlic
  • 1 Teaspoon ground black pepper
  • 3 Tablespoons soy sauce
  • ¼ Cup cooking oil
  • 1 Tablespoon vinegar (cider or white)

Place at the ingredients in a food processor fitted with the steel blade and process until everything is well combined. Store the left over marinade in the refrigerator in a tightly closed jar for about 1 month.

Rub the spice on your meat or tofu. Use the rub sparingly until you’ve figured out how spicy your rub is. Store the leftover marinade in an airtight container for about one month.

Preparing the meat…

Working with one whole three pound chicken, rub the marinade on your choice of meat whether pork or chicken. Use the marinade sparingly until you’ve figured out how spicy your marinade is. Store the leftover marinade in an airtight container for about one month.

OR Preparing the Tofu…

Use x pounds of tofu. Open and drain the tofu and cut it into slices about ½ an inch thick. Let it marinade for at least an hour in the Jerk Marinade.

After it has been marinaded, remove most of the marinade and pan fry the tofu.

Remove the tofu from the pan and sauté a sliced onion and 1 bell pepper. When the bell pepper and the onion get soft in the pan, return the tofu with the marinade and let it cook for 10 minutes. Voilà! Jerk tofu!

Pineapple Salsa…

This salsa is so simple, but it is perfect compliment to jerk pork or chicken and works with tofu as well. I challenge anyone to argue differently. That said, if you are feeling lazy, just slice some pineapple and grill it as a simpler substitue.

  • ¾ Cup Pineapple, finely diced
  • ¼ Cup red onion, finely chopped
  • 2 ½ Teaspoons fresh lime juice
  • 1 Jalapeno, finely diced
  • ½ Cup cilantro, coarsely chopped

In a medium bowl, combine the pineapple, red onion, jalapeno and lime juice. Toss to combine. Add cilantro, cover, and let flavors combine.

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Coconut Crisps

Coconut Crisps

Ingredients:

  • 1 Dry coconut, broken and removed from its shell
  • 2 Tablespoons salt

Instructions:

01Preheat the oven 350 F.

02Using a potato peeler to slice off thin slices of the coconut and place on a cookie sheet.

03Bake for 20 minutes, watching carefully and turning often to ensure even cooking and browning. Remove from the oven salt generously.

04Serve warm or cool. Store in an airtight container.

It’s that simple!

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Spicy Shrimp with Cauliflower Mash and Garlic Kale

Spicy Shrimp with Cauliflower Mash and Garlic Kale

The Spicy Shrimp:

  • 1 Tablespoon olive oil
  • 1½ Pound raw shrimp, peeled and deveined
  • ¼ Teaspoon garlic salt
  • ½ Teaspoon chili powder
  • ¼ Teaspoon black pepper
  • Pinch of cayenne (more to taste, for more kick!)

The Cauliflower Mash:

  • 1 Tablespoon olive oil
  • 1 Large head cauliflower, cut into small florets (about 7 cups)
  • 3 Cloves garlic, minced
  • 1 Cup whole milk
  • 3 Cups low-sodium vegetable broth
  • 1 (14 oz) Can cannellini beans, drained and rinsed
  • ½ Cup cornmeal
  • ½ Cup 2% shredded cheddar cheese
  • ¾ Teaspoon salt

The Kale:

  • 1 Tablespoon olive oil
  • 1 Bunch kale, ribs removed and chopped
  • ¼ Teaspoon salt and black pepper

Instructions:

01For the cauliflower, heat the olive oil in a large soup pot. Add the cauliflower saute for 3-4 minutes. Add garlic and saute for 30-60 seconds or until fragrant. Add the milk and broth (if there’s a lot of cauliflower not submerged, add additional broth or milk); simmer for 12-15 minutes or until cauliflower is soft. Add the beans and mash with a potato masher for a chunky consistency, or alternately, puree with an immersion blender, food processor, or blender. Stir in the cornmeal, cheese, and salt.

02Next, heat olive oil for the kale in a large nonstick skillet over medium heat. Once hot, add chopped kale and sprinkle with salt and pepper. Cook 3-5 minutes or until wilted and hot; remove to a plate and cover to keep warm.

03In the same skillet, heat remaining tablespoon of olive oil. Once hot, add shrimp to skillet and sprinkle with the garlic salt, chili powder, pepper, and cayenne. Cook shrimp 5-6 minutes or until pink and cooked through.

04Serve hot shrimp and kale over cauliflower mash.

05Serves 6 depending on how much you and the other 5 people like to eat. 😉

Recipe Source:

Originally from Pinch of Yum via Pinterest. The author, Lindsay, posts fun recipes that have a great range of flavour. Check it out!

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Recipe For Roasted Cauliflower Salad with Lemon Tahini Dressing

Roasted Cauliflower Salad with Lemon Tahini Dressing

Ingredients:

  • 1 Head Cauliflower
  • 1 15 oz Can Chickpeas
  • 2 Cloves Garlic
  • 1/4 Teaspoon Garlic powder
  • 1/2 Bunch Parsley
  • 1/2 Red onion
  • 1/4 Cup Lemon juice
  • 1/3 Cup Tahini
  • Baking & Spices
  • 3/8 Teaspoon Cayenne
  • 1/2 Teaspoon Paprika, smoked
  • 1/4 Teaspoon Salt
  • 2 Salt and pepper
  • 3 Tablespoon Olive oil
  • 1/2 Teaspoon Cumin
  • 1/3 Cup Water

Instructions:

01Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.

02Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

03While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

04Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

05Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

From Budget Bytes. If you haven’t discovered this site yet, be sure to check them out. They have a wide range of budget conscious recipes that are not just good for your pocketbook, but great tasting too!

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Dessert Crepes – Caribbean Style (with a Butter Rum Sauce)!

Note: It would be a mistake to eat these crepes without the butter rum sauce flavored with your own local dark rum (It has to be dark so my apologies to my French island friends).

Crepe Batter…

  • 4 Eggs
  • 1 Cup flour
  • 2 Tablespoons sugar
  • 1 Cup milk
  • 1/4 Cup water
  • 1 Tablespoon melted butter

Butter Rum Sauce…

  • 1/2 Cup brown Sugar
  • 1/2 Cup heavy cream
  • 1/2 Cup dark rum
  • 2 Tablespoons butter

Crepe Batter…

Combine all the ingredients in the jar of a blender, and process for one minute. Scrape down the sides of the blender with a rubber spatula and blend for another 15 seconds, until smooth. Set the batter batter aside to rest for an hour.

Preheat the omelet pan over a medium heat, lightly oil or butter the pan. With one hand pour 1/4 cup of batter into the hot pan. Using the other hand at the same time lift the pan above the heat and swirl the batter so it covers the bottom of the pan in a very thin layer. You have to work quickly before the batter cooks too much to swirl. Return the pan to the heat, cooking until the crepe bottom has browned. Carefully flip the pancake with a spatula to brown the other side. Remove from the pan and stack on a waiting heat proof plate. Repeat until the batter is finished.

I served the crepes 2 ways…. the first was with mango, Butter Rum Sauce and a dusting of confectioner’s sugar. The second was Banana and Nutella.

Butter Rum Sauce…

In a small heavy saucepan using medium heat, stir the brown sugar and the heavy cream until the sugar has melted. Pour in the rum and simmer, stirring until the sauce is reduced and has become smooth and thick. Gradually stir in the butter until it has melted and the sauce is emulsified.