Greek, Ethiopian & Caribbean Recipes¶
GREEK¶
Moussaka¶
Greece Ingredients: 2 eggplants (sliced), 600g ground lamb or beef, 1 onion, 2 garlic cloves, 400g canned tomatoes, 1 tsp cinnamon, 1 tsp allspice, 3 tbsp tomato paste, 500ml béchamel (50g butter, 50g flour, 500ml milk, nutmeg), 50g kefalotyri or parmesan, oil. 1. Salt eggplant slices 20 min. Rinse, fry or roast in oil until golden. 2. Brown meat with onion, garlic, spices, tomatoes. Simmer 20 min. 3. Layer: eggplant, meat sauce, eggplant. Top with béchamel + cheese. Bake 180°C 45 min.
Pastitsio¶
Greece Ingredients: 400g thick pasta (bucatini or ziti), 600g ground beef, 1 onion, 400g canned tomatoes, 1 tsp cinnamon, ½ tsp nutmeg, 2 eggs (beaten), 600ml béchamel, 100g kefalotyri, oil. 1. Cook pasta al dente. Mix with eggs and half the cheese. 2. Brown beef with onion, tomatoes, cinnamon. 3. Layer pasta, meat sauce, pasta. Pour béchamel, top with cheese. Bake 180°C 45 min.
Souvlaki¶
Greece Ingredients: 600g pork shoulder or chicken thighs (cubed), 4 tbsp olive oil, juice 2 lemons, 2 garlic cloves, 1 tsp dried oregano, salt, pepper. 1. Marinate meat with oil, lemon, garlic, oregano 2+ hours. 2. Thread on skewers. 3. Grill over high heat 10â12 min, turning. Serve in pita with tzatziki, tomato, onion.
Gyros¶
Greece Ingredients: 600g pork shoulder (or chicken thighs), 1 tsp each: cumin, paprika, oregano, garlic powder, 2 tbsp olive oil, lemon juice. Serve: pita, tzatziki, tomato, onion, fries. 1. Slice meat thin. Marinate with spices, oil, lemon 2 hours. 2. Cook in skillet or grill over high heat until browned and slightly crisp. 3. Stuff pita with meat, tzatziki, tomato, onion, fries.
Spanakopita¶
Greece Ingredients: 500g spinach (wilted, squeezed dry), 300g feta (crumbled), 3 eggs, 1 onion (diced, sautéed), dill, 12 phyllo sheets, 100g butter (melted). 1. Mix spinach, feta, eggs, onion, dill. 2. Layer 6 phyllo sheets brushing each with butter in baking tin. 3. Add filling. Cover with 6 more phyllo sheets, butter each. Score top. Bake 180°C 45 min.
Tiropita (Cheese Pie)¶
Greece Ingredients: 500g feta, 200g ricotta or anthotyro, 3 eggs, pepper, nutmeg, 12 phyllo sheets, 100g butter. 1. Mix cheeses with eggs, pepper, nutmeg. 2. Layer phyllo with butter in pan. Add filling. 3. Cover with remaining phyllo. Score. Bake 180°C 40 min until golden.
Dolmades (Stuffed Grape Leaves)¶
Greece Ingredients: 40 preserved grape leaves, 200g rice, 1 onion (grated), ½ cup dill, ½ cup parsley, 3 tbsp lemon juice, 4 tbsp olive oil, salt, pepper, 500ml water. 1. Mix rice, onion, herbs, lemon, oil (no-meat version). 2. Roll filling in leaves. Pack tightly in pot lined with leaves. 3. Pour water, oil, lemon over. Weight down. Simmer 45 min. Serve cold.
Horiatiki (Greek Village Salad)¶
Greece Ingredients: 3 tomatoes (wedged), 1 cucumber (chunked), 1 red onion (sliced), 100g kalamata olives, 1 green pepper, 200g block feta, 1 tsp dried oregano, 4 tbsp olive oil, 1 tbsp red wine vinegar, salt. 1. Combine vegetables and olives. 2. Place feta block on top. 3. Drizzle with oil, vinegar. Sprinkle oregano. Season.
Tzatziki¶
Greece Ingredients: 400g Greek yogurt, 1 English cucumber (grated, squeezed), 2 garlic cloves (minced), 2 tbsp dill, 2 tbsp olive oil, 1 tbsp lemon juice, salt. 1. Grate cucumber, salt 10 min, squeeze very dry. 2. Combine yogurt, cucumber, garlic, dill, olive oil, lemon. 3. Season. Refrigerate 1 hour. Drizzle extra oil.
Saganaki (Fried Cheese)¶
Greece Ingredients: 200g kefalograviera or halloumi (thick slabs), 2 tbsp flour, 2 tbsp olive oil, lemon juice. 1. Coat cheese in flour. 2. Fry in olive oil over high heat until golden each side, 2 min. 3. Serve immediately with lemon squeeze and bread.
Galaktoboureko (Custard Pie)¶
Greece Ingredients: 1L milk, 150g semolina, 150g sugar, 5 eggs, vanilla, zest 1 lemon, 12 phyllo sheets, 150g butter. Syrup: 200g sugar, 200ml water, lemon juice, rose water. 1. Whisk semolina, eggs, sugar into milk. Cook stirring until thick custard. Add vanilla, zest. 2. Layer phyllo in buttered pan, brushing each with butter. Pour custard. Cover with more phyllo. 3. Bake 180°C 45 min. Pour cooled syrup over hot pie.
Loukoumades (Honey Doughnuts)¶
Greece Ingredients: 200g flour, 7g yeast, 1 tsp sugar, 200ml warm water, pinch salt, oil for frying, honey, cinnamon, walnuts. 1. Mix batter. Rest 1 hour until bubbly. 2. Drop spoonfuls in hot oil. Fry 3â4 min until puffed and golden. 3. Drain. Drizzle honey, dust cinnamon, sprinkle walnuts.
Fasolada (Bean Soup)¶
Greece Ingredients: 400g dried white beans (soaked overnight), 2 carrots, 2 celery stalks, 1 onion, 2 tomatoes, 4 tbsp olive oil, 1 tbsp tomato paste, salt, pepper, parsley, lemon. 1. Drain beans. Cover with fresh water. Boil 10 min, drain. 2. Simmer beans with vegetables, tomato paste, olive oil in fresh water 1.5 hours. 3. Season. Add parsley, lemon juice. Drizzle extra olive oil.
Avgolemono (Egg Lemon Soup)¶
Greece Ingredients: 1.5L chicken stock, 100g orzo or rice, 2 eggs, juice 2 lemons, salt, pepper, parsley. 1. Cook orzo in stock until tender. 2. Whisk eggs until frothy. Gradually whisk in lemon juice. 3. Remove pot from heat. Slowly ladle hot stock into egg mix. Return all to pot. Do not reboil. Season.
Stifado (Beef and Onion Stew)¶
Greece Ingredients: 600g beef chuck (cubed), 500g small pearl onions (peeled), 400g canned tomatoes, 100ml red wine, 2 tbsp red wine vinegar, 1 cinnamon stick, 3 cloves, 2 bay leaves, 2 garlic cloves, olive oil, salt, pepper. 1. Brown beef in oil. Add garlic, deglaze with wine. 2. Add tomatoes, vinegar, whole spices. Season. 3. Nestle whole onions around beef. Braise 160°C 2.5 hours until very tender.
Kleftiko (Slow-Roasted Lamb)¶
Greece Ingredients: 1.5kg lamb shoulder or leg, 4 garlic cloves (slivered), juice 2 lemons, 2 tsp dried oregano, 1 tsp cinnamon, 4 tbsp olive oil, 2 bay leaves, 2 potatoes (chunked), salt, pepper. 1. Stud lamb with garlic. Rub with lemon, oregano, cinnamon, oil. 2. Place on potatoes in roasting pan. Wrap tightly in parchment then foil. 3. Roast 160°C 3.5 hours. Unwrap, increase to 220°C, brown 20 min.
Gemista (Stuffed Tomatoes and Peppers)¶
Greece Ingredients: 4 large tomatoes, 4 bell peppers, 300g rice, 2 onions, 2 garlic cloves, ½ cup olive oil, mint, parsley, dill, 200g ground beef (optional), salt, pepper. 1. Hollow tomatoes and peppers, reserve tomato pulp. 2. Mix rice, onion, garlic, herbs, oil, beef, pulp. Season. 3. Fill vegetables ¾ full. Roast 180°C 1 hour, basting with juices.
Revithada (Baked Chickpeas)¶
Greece â Sifnos Ingredients: 500g dried chickpeas (soaked overnight), 3 onions (sliced), 5 tbsp olive oil, 2 tbsp fresh rosemary, salt, pepper, lemon. 1. Drain chickpeas. Combine with onions, oil, rosemary in clay pot. 2. Cover with water by 3 cm. Seal pot. 3. Bake 160°C 4â5 hours until very creamy. Season. Squeeze lemon.
Horta Vrasta (Boiled Greens)¶
Greece Ingredients: 500g wild greens (dandelion, chicory, or spinach), 4 tbsp olive oil, juice 1â2 lemons, salt. 1. Trim and wash greens. 2. Boil in salted water until tender, 10â15 min. 3. Drain. Dress with generous olive oil and lemon. Serve warm.
Gigantes Plaki (Giant Baked Beans)¶
Greece Ingredients: 400g giant white beans (soaked overnight, cooked until tender), 400g canned tomatoes, 1 onion, 3 garlic cloves, 2 carrots, 4 tbsp olive oil, 1 tsp sugar, parsley, salt, pepper. 1. Sauté onion, garlic, carrot in oil. 2. Add tomatoes, sugar, cooked beans. Season. 3. Transfer to baking dish. Bake 180°C 45 min until sauce thick and beans creamy. Garnish parsley.
Taramasalata¶
Greece Ingredients: 150g tarama (fish roe), 4 slices white bread (crusts removed, soaked), ½ onion (grated), 150ml olive oil, juice 1â2 lemons. 1. Squeeze bread dry. Blend with tarama and onion. 2. Slowly stream in olive oil while blending. 3. Add lemon to taste. Adjust salt. Serve with bread.
Melitzanosalata (Eggplant Dip)¶
Greece Ingredients: 2 large eggplants, 3 tbsp olive oil, 2 garlic cloves, 2 tbsp lemon juice, 2 tbsp parsley, salt, pepper. 1. Char eggplants over flame or under broiler until collapsed. 2. Peel, drain, chop finely. 3. Mix with garlic, oil, lemon, parsley. Season.
Keftedes (Fried Meatballs)¶
Greece Ingredients: 500g ground beef/pork mix, 1 onion (grated), 1 egg, ½ cup breadcrumbs, 2 tbsp fresh mint, 1 tsp dried oregano, salt, pepper, flour for dredging, oil for frying. 1. Combine meat, onion, egg, breadcrumbs, herbs. Form into small balls. 2. Dredge in flour. 3. Fry in olive oil until golden all sides. Serve with lemon.
Pasteli (Sesame Honey Bar)¶
Greece Ingredients: 200g sesame seeds, 150g honey, pinch salt. 1. Toast sesame seeds in dry pan until golden. 2. Heat honey until bubbling. Stir in sesame and salt. 3. Pour onto parchment. Flatten with wet hands. Cool until set. Cut into bars.
Spanakorizotto (Spinach Rice)¶
Greece Ingredients: 300g rice, 500g spinach, 1 onion, 4 tbsp olive oil, juice 1 lemon, dill, salt, pepper, 800ml water or stock. 1. Sauté onion in oil. Add rice, stir to coat. 2. Add stock, bring to boil. Add spinach. Simmer 18 min. 3. Finish with lemon juice and dill.
Lahanodolmades (Stuffed Cabbage)¶
Greece Ingredients: 1 large cabbage, 400g ground beef or pork, 200g rice, 1 onion, dill, 1 tsp allspice, avgolemono sauce (eggs + lemon + stock). 1. Blanch cabbage leaves 3 min. Cool. 2. Mix meat, rice, onion, dill, allspice. Fill and roll leaves. 3. Pack in pot, cover with water. Simmer 45 min. Serve with avgolemono poured over.
ETHIOPIAN¶
Injera¶
Ethiopia Ingredients: 300g teff flour, 500ml water, ½ tsp salt. (Sourdough method: ferment 2â3 days.) 1. Mix teff and water. Cover and ferment 2â3 days at room temp until sour and bubbly. 2. Add salt. Thin with water to pourable batter. 3. Pour onto large non-stick pan. Cover, cook 2â3 min until holes form and edges lift. Do not flip.
Doro Wat (Chicken Stew)¶
Ethiopia Ingredients: 1 whole chicken (cut up), 6 hard-boiled eggs, 4 onions (very finely diced), 4 tbsp niter kibbeh or butter, 4 tbsp berbere spice, 2 tbsp tomato paste, 4 garlic cloves, 1 tsp ginger, salt. 1. Dry-cook onions in pot 20 min until dry and golden. Add niter kibbeh. 2. Add berbere, garlic, ginger. Cook 5 min. Add chicken pieces and tomato paste. 3. Add water. Simmer 45 min. Add scored eggs, simmer 15 min. Serve with injera.
Misir Wat (Red Lentil Stew)¶
Ethiopia Ingredients: 300g red lentils, 2 onions, 3 tbsp niter kibbeh or butter, 3 tbsp berbere, 2 garlic cloves, 1 tsp ginger, 2 tbsp tomato paste, salt. 1. Dry-cook onions until golden, 20 min. Add niter kibbeh. 2. Add berbere, garlic, ginger, tomato paste. Cook 5 min. 3. Add lentils and water. Simmer 25 min until thick. Season.
Kitfo (Ethiopian Beef Tartare)¶
Ethiopia Ingredients: 400g top-quality beef (very finely minced by hand), 3 tbsp niter kibbeh (spiced clarified butter), 1 tbsp mitmita (cardamom-forward chili spice), salt, kocho or injera to serve. 1. Ensure beef is very finely minced â traditionally chopped, not ground. 2. Warm niter kibbeh, mix with mitmita. 3. Toss warm spiced butter with beef. Serve immediately (raw), or lightly warm in pan.
Tibs (Sautéed Meat)¶
Ethiopia Ingredients: 500g beef or lamb (cubed), 2 onions, 2 jalapeños or green peppers, 2 tomatoes, 2 tbsp niter kibbeh, 1 tsp berbere, 1 tsp mekelesha, rosemary sprig, salt. 1. Sear meat in hot niter kibbeh in batches. 2. Add onions, peppers, tomatoes. Sauté 5 min. 3. Season with berbere, mekelesha, rosemary, salt. Serve sizzling.
Shiro Wat (Chickpea Flour Stew)¶
Ethiopia Ingredients: 4 tbsp shiro powder (roasted chickpea flour blend), 2 onions, 3 tbsp niter kibbeh, 2 tbsp berbere, 3 garlic cloves, 500ml water, salt. 1. Cook onions in niter kibbeh until golden. 2. Add berbere, garlic. Cook 3 min. 3. Whisk in shiro powder. Gradually add water, simmer 15 min until thick and smooth.
Gomen (Ethiopian Collard Greens)¶
Ethiopia Ingredients: 500g collard greens (chopped), 1 onion, 3 garlic cloves, 2 tbsp niter kibbeh, 1 tsp turmeric, ½ tsp cumin, ginger, salt. 1. Sauté onion in niter kibbeh until soft. 2. Add garlic, ginger, turmeric, cumin. 3. Add collards and splash water. Cook covered 20 min until tender. Season.
Ayib (Ethiopian Fresh Cheese)¶
Ethiopia Ingredients: 2L whole milk, 500ml plain yogurt or 4 tbsp white vinegar, salt. 1. Heat milk to near-boiling. Add yogurt or vinegar. 2. Stir gently â milk curdles. Let stand 10 min. 3. Strain through cheesecloth. Press gently. Salt lightly. Use within 2 days.
Berbere Spice Blend¶
Ethiopia Ingredients: 3 tbsp paprika, 2 tsp cayenne, 1 tsp coriander, 1 tsp fenugreek, 1 tsp ginger, ½ tsp cinnamon, ½ tsp cardamom, ½ tsp allspice, ½ tsp black pepper, ¼ tsp cloves, ¼ tsp nutmeg, ½ tsp turmeric. 1. Toast whole spices if using fresh. 2. Grind together to fine powder. 3. Store airtight up to 3 months.
Niter Kibbeh (Spiced Clarified Butter)¶
Ethiopia Ingredients: 500g unsalted butter, 1 onion (diced), 4 garlic cloves, 2 tsp ginger, 1 tsp turmeric, ½ tsp cardamom, ½ tsp fenugreek, 2 cinnamon sticks, ¼ tsp nutmeg. 1. Melt butter slowly with all aromatics. Simmer on very low 30â45 min without browning. 2. Skim foam. Milk solids will settle. 3. Strain through cheesecloth. Discard solids. Store in jar â keeps weeks refrigerated.
T'ej (Ethiopian Honey Wine)¶
Ethiopia Ingredients: 1kg honey, 3L water, 1 bucket gesho leaves/twigs (or cascade hops), yeast (optional). 1. Dissolve honey in water. Add gesho. 2. Cover loosely. Ferment 4â7 days at room temp, stirring daily. 3. Strain. Bottle. Refrigerate. Ready when slightly effervescent â drink within 2 weeks.
Yataklete Kilkil (Vegetable Stew)¶
Ethiopia Ingredients: 2 potatoes (cubed), 2 carrots, 1 cup green beans, 1 cup cabbage, 1 onion, 3 garlic cloves, 1 tsp turmeric, ½ tsp ginger, 3 tbsp oil, salt. 1. Sauté onion and garlic with turmeric and ginger. 2. Add hardest vegetables first (carrot, potato), then softer. 3. Add water, cook covered 15 min until tender. Season.
Azifa (Green Lentil Salad)¶
Ethiopia Ingredients: 300g green lentils, 1 onion (finely diced), 2 jalapeños, 2 tbsp mustard, 3 tbsp lemon juice, 3 tbsp olive oil, salt, pepper. 1. Cook lentils until just tender. Drain, cool. 2. Mix mustard, lemon, oil to dressing. 3. Toss lentils with onion, jalapeños, dressing. Season well.
Sambusa (Ethiopian Fried Pastry)¶
Ethiopia Ingredients: Dough: 300g flour, ½ tsp salt, water, oil. Filling: 250g lentils (cooked, seasoned with jalapeño, onion, cumin), oil for frying. 1. Make firm dough. Roll thin, cut into triangles. 2. Fill with spiced lentil mixture. 3. Fold into triangles, seal with water-paste. Fry until golden.
Kategna (Toasted Injera)¶
Ethiopia Ingredients: 2 day-old injera, 3 tbsp niter kibbeh, 1 tbsp berbere. 1. Mix niter kibbeh with berbere. 2. Brush injera with spiced butter. 3. Toast under broiler or in pan until crispy. Cut into pieces.
Chechebsa (Spiced Flatbread)¶
Ethiopia Ingredients: 300g flour, 1 tsp salt, water, butter. Topping: niter kibbeh, berbere. 1. Make soft flatbread dough. Cook in dry pan. 2. Tear into pieces while hot. 3. Toss with niter kibbeh and berbere until coated.
Firfir (Spiced Injera Pieces)¶
Ethiopia Ingredients: 2 injera (torn into pieces), 3 tbsp berbere, 2 tbsp niter kibbeh, 1 onion, salt. 1. Sauté onion in niter kibbeh with berbere. 2. Add torn injera pieces. 3. Toss until coated and warmed through.
Atmit (Barley Porridge)¶
Ethiopia Ingredients: 150g barley flour (lightly toasted), 500ml water, pinch salt, 1 tbsp honey or sugar, ½ tsp cinnamon, milk to taste. 1. Whisk barley flour into cold water. 2. Heat, stirring until thick porridge forms. 3. Season with honey, cinnamon, milk.
CARIBBEAN¶
Jerk Chicken¶
Jamaica Ingredients: 1 whole chicken (cut up), Jerk marinade: 4 scotch bonnet peppers, 1 bunch green onions, 4 garlic cloves, 2 tbsp allspice berries, 1 tbsp thyme, 1 tsp cinnamon, ½ tsp nutmeg, 2 tbsp soy sauce, 2 tbsp brown sugar, juice 2 limes, 3 tbsp vegetable oil. 1. Blend all marinade ingredients. 2. Score chicken deeply. Coat with marinade. Marinate overnight. 3. Grill over hardwood or medium heat 45â60 min, turning, until charred and cooked.
Jerk Pork¶
Jamaica Ingredients: 1.5kg pork shoulder, jerk marinade (same as above), wood chips for smoking. 1. Apply jerk marinade, marinate 12â24 hours. 2. Smoke or slow grill on indirect heat 3â4 hours until very tender. 3. Rest 20 min. Slice. Serve with festival bread.
Curry Goat¶
Jamaica Ingredients: 700g bone-in goat (cubed), 3 tbsp Jamaican curry powder, 1 onion, 4 garlic cloves, 2 scotch bonnets (whole), 2 potatoes (chunked), thyme, allspice berries, 2 tbsp oil, salt. 1. Marinate goat with curry powder, onion, garlic, salt overnight. 2. Brown in oil. Add remaining spices, water. 3. Simmer 1.5â2 hours until very tender. Add potatoes last 20 min.
Oxtail Stew¶
Jamaica Ingredients: 1.2kg oxtail (cut into pieces), 1 onion, 4 garlic cloves, 2 tbsp soy sauce, 1 tbsp browning sauce, 1 tsp allspice, 1 scotch bonnet, thyme, 400g canned butter beans, spring onions. 1. Brown oxtail in oil. Add onion, garlic, soy sauce, browning, allspice. 2. Add water to cover. Pressure cook 45 min or slow-simmer 3 hours. 3. Add butter beans, adjust sauce. Finish with spring onions.
Ackee and Saltfish¶
Jamaica â National Dish Ingredients: 400g salted codfish, 540g canned ackee (drained), 1 onion, 2 garlic cloves, 1 scotch bonnet, 2 tomatoes, 1 green pepper, thyme, 2 tbsp oil, spring onions. 1. Soak saltfish overnight, boil, flake. 2. Sauté onion, garlic, pepper, tomato, thyme. 3. Add saltfish, ackee. Fold gently (ackee breaks easily). Season.
Rice and Peas¶
Jamaica Ingredients: 400ml coconut milk, 400ml water, 400g canned kidney beans, 400g long-grain rice, 2 garlic cloves, 1 tsp thyme, 1 scotch bonnet (whole), 1 spring onion, 1 tsp allspice, salt, 1 tsp butter. 1. Combine coconut milk, water, beans, garlic, whole scotch bonnet, thyme, allspice in pot. Bring to boil. 2. Add rice and salt. Stir, cover, simmer 20 min. 3. Remove scotch bonnet. Fluff with fork. Stir in butter.
Callaloo¶
Trinidad/Jamaica Ingredients: 500g callaloo leaves or spinach, 200g okra (sliced), 1 onion, 4 garlic cloves, 1 scotch bonnet, 200ml coconut milk, crab meat or salt pork (optional), thyme, butter. 1. Sauté onion, garlic, thyme in butter. 2. Add callaloo, okra, coconut milk, scotch bonnet, crab. Simmer 20 min. 3. Swizzle (blend with stick) or leave chunky. Season.
Roti (Trinidadian)¶
Trinidad Ingredients: 400g flour, 1 tsp baking powder, ½ tsp salt, 200ml water, oil. Dhalpuri version: yellow split pea filling (cooked peas + cumin, ground). 1. Make soft dough, rest 30 min. Divide into balls. 2. For dhalpuri: roll flat, fill with split pea mixture, close, roll again. 3. Cook on tawa (flat griddle) with oil, pressing, 3â4 min per side.
Doubles¶
Trinidad Ingredients: Bara: 300g flour, 1 tsp yeast, ½ tsp turmeric, ½ tsp cumin, water, oil. Channa: 400g canned chickpeas, 2 tbsp curry powder, 1 onion, 2 garlic cloves, culantro, scotch bonnet. 1. Make bara dough. Rest 1 hour. Fry small flat circles in oil. 2. Curry chickpeas with onion, garlic, curry powder until thick. 3. Assemble: two bara, spoon channa, top with tamarind sauce, pepper sauce, coconut chutney.
Pelau¶
Trinidad Ingredients: 600g chicken (cut up), 400g rice, 400ml coconut milk, 400g canned pigeon peas, 2 tbsp brown sugar (burnt), 1 onion, 4 garlic cloves, 1 celery stalk, green onions, thyme, 1 scotch bonnet, Worcestershire sauce. 1. Brown sugar until dark caramel. Add chicken, coat in burnt sugar. 2. Add all aromatics. Add rice, pigeon peas, coconut milk, water. 3. Cover, cook low 25â30 min until rice cooked and liquid absorbed.
Flying Fish (Barbadian)¶
Barbados Ingredients: 600g flying fish fillets, Bajan seasoning (garlic, onion, thyme, marjoram, pepper, lime), 2 tbsp flour, oil for frying, lime, hot sauce. 1. Season fish with Bajan seasoning. Marinate 30 min. 2. Dust with flour. 3. Fry 3â4 min per side until golden. Serve with cou-cou and pepper sauce.
Conch Fritters¶
Bahamas/Caribbean Ingredients: 300g conch (minced), 150g flour, 1 egg, 100ml milk, 1 onion (diced), 1 green pepper, 2 garlic cloves, Worcestershire, hot sauce, salt, pepper, oil. 1. Mix flour, egg, milk to batter. Add minced conch, vegetables, seasoning. 2. Drop spoonful into hot oil. 3. Fry 3â4 min until golden. Drain. Serve with hot sauce.
Bake and Shark¶
Trinidad Ingredients: Bake: 300g flour, 2 tsp baking powder, ½ tsp salt, water, oil. Shark: 400g shark fillet, Bajan seasoning, flour. Toppings: coleslaw, pepper sauce, tamarind, garlic sauce. 1. Make bake dough, rest 20 min. Roll oval shapes. Fry in oil until puffed and golden. 2. Season shark, flour, fry 3â4 min per side. 3. Slit bake, stuff with shark and all toppings.
Festival¶
Jamaica Ingredients: 150g cornmeal, 100g flour, 2 tbsp sugar, 1 tsp baking powder, ½ tsp salt, 100ml water, oil for frying. 1. Combine dry ingredients. Add water to make soft dough. 2. Shape into elongated logs. 3. Deep fry at 170°C until golden and cooked through, 5â6 min.
Rum Punch¶
Caribbean *Ingredients (per serving): 60ml dark rum, 30ml fresh lime juice, 30ml fresh orange juice, 2 tbsp sugar syrup, dash Angostura bitters, splash grenadine, nutmeg. 1. Shake rum, lime, orange, sugar syrup, bitters with ice. 2. Pour over ice in glass. 3. Float grenadine. Grate nutmeg on top.
Sorrel Drink¶
Caribbean Ingredients: 200g dried sorrel (hibiscus flowers), 1.5L water, 2 cinnamon sticks, 6 cloves, 1 tbsp grated ginger, 200g sugar, lime juice. 1. Boil sorrel with spices in water 5 min. 2. Steep covered overnight. 3. Strain, add sugar and lime. Serve chilled over ice, optionally with rum.
Pepper Pot¶
Guyana/Caribbean Ingredients: 600g pork or beef (cubed), 500ml cassareep, 1 cinnamon stick, 4 cloves, 1 scotch bonnet, 2 tbsp brown sugar, thyme, salt. 1. Brown meat. Add cassareep, spices, scotch bonnet, sugar. 2. Add water. Simmer 2 hours until meat tender and sauce thick. 3. Traditionally never finishesâtop up daily, keeps weeks.
Cou-Cou (Barbadian)¶
Barbados Ingredients: 200g fine cornmeal, 200g okra (sliced), 600ml water, 1 tsp salt, 2 tbsp butter. 1. Simmer okra in water until soft. Remove some for garnish. 2. Whisk cornmeal into okra water. Stir constantly on medium until very thick. 3. Beat with cou-cou stick until smooth. Turn into bowl. Top with butter and okra.
Macaroni Pie¶
Barbados/Trinidad Ingredients: 400g macaroni, 300g cheddar, 3 eggs, 200ml evaporated milk, 1 onion (diced), 1 tsp mustard, Worcestershire sauce, thyme, pepper, salt. 1. Cook macaroni al dente. Drain. 2. Mix eggs, milk, cheese, onion, mustard, Worcestershire. 3. Combine with macaroni. Pour in baking dish. Bake 180°C 35â40 min until set and golden.
Fried Plantain¶
Caribbean-wide Ingredients: 2 ripe plantains (black skin), oil for frying, salt. 1. Peel, slice diagonally 1cm thick. 2. Fry in oil over medium heat until golden each side, 2â3 min. 3. Drain. Salt lightly. Serve immediately.
Tostones (Twice-Fried Plantain)¶
Puerto Rico/Dominican Republic Ingredients: 2 green plantains, oil, salt, garlic powder. 1. Slice into 2.5cm coins. Fry at 160°C 3 min. 2. Remove, flatten each with tostonera or flat object. 3. Fry again at 180°C until golden and crisp, 2 min. Salt, dust garlic powder.
Arroz con Pollo (Caribbean)¶
Puerto Rico Ingredients: 600g chicken pieces, 400g rice, 400ml sofrito, 400g canned tomatoes, 400ml chicken stock, sazón seasoning, garlic, olives, capers, cilantro. 1. Season chicken with sazón, garlic. Brown in oil. 2. Add sofrito, tomatoes, stock, sazón. Add rice. 3. Simmer covered 25 min. Add olives, capers. Finish with cilantro.
Peas Soup (Trinidad)¶
Trinidad Ingredients: 200g split peas (soaked), 400g pig tail or salt meat (soaked, cubed), 2 carrots, 2 potatoes, 1 onion, 4 garlic cloves, 1 scotch bonnet, 1 bunch spinach, dumplings (flour + water). 1. Simmer peas with meat and onion until peas soft. 2. Blend half the soup. Add vegetables and dumplings. 3. Cook 20 min. Add spinach. Season.
Pholourie (Split Pea Fritters)¶
Trinidad Ingredients: 200g split pea flour (or yellow dal ground), 150g flour, 1 tsp yeast, ½ tsp turmeric, ½ tsp cumin, water, oil, tamarind sauce to serve. 1. Mix flours with spices and yeast. Add water to soft batter. Rest 1 hour. 2. Drop spoonfuls into hot oil. 3. Fry 3â4 min until golden. Serve with tamarind or mango chutney.
Escovitch Fish¶
Jamaica Ingredients: 600g whole snapper (scaled, scored), 1 onion (sliced), 1 carrot (julienned), 1 scotch bonnet, ½ cup white vinegar, 1 tsp allspice berries, flour, oil, salt, pepper. 1. Season, flour, fry fish until golden each side. 2. Quick-pickle onion, carrot, scotch bonnet in vinegar with allspice 10 min. 3. Pour hot pickle over fried fish. Serve room temperature.
Brown Stew Chicken¶
Jamaica Ingredients: 1 whole chicken (cut up), 1 tbsp browning sauce, 1 tbsp soy sauce, 1 tsp allspice, onion, garlic, thyme, scotch bonnet, 2 tbsp ketchup, Worcestershire, oil, water. 1. Marinate chicken with browning, soy, allspice, herbs overnight. 2. Sear chicken in oil until browned. 3. Add remaining marinade, ketchup, Worcestershire, water. Simmer 35 min.
Souse (Pickled Pork)¶
Barbados/Caribbean Ingredients: 600g pig's feet or head (boiled until tender, sliced), 1 onion (sliced), 1 cucumber, 1 scotch bonnet, lime juice, 1 cup water, parsley, salt. 1. Cool and slice cooked pork. 2. Combine with onion, cucumber, scotch bonnet, parsley. 3. Cover with lime juice and water. Marinate at least 2 hours. Serve cold.
Pork Souse Pudding¶
Barbados Ingredients: 400g black pudding (cooked rice blood sausage, sliced), 400g souse (see above). 1. Slice black pudding. 2. Arrange alternating black pudding and souse. 3. Serve with hot sauce and bread.
Callaloo Soup¶
Caribbean Ingredients: 500g callaloo or spinach, 200g okra, 200g crab or salt pork, 1 onion, 4 garlic cloves, 400ml coconut milk, 600ml stock, thyme, scotch bonnet. 1. Sauté onion, garlic, thyme in oil. 2. Add callaloo, okra, crab, coconut milk, stock, scotch bonnet. 3. Simmer 25 min. Blend partially or fully.
Stewed Chicken (Trinidad)¶
Trinidad Ingredients: 1 chicken (cut up), green seasoning (culantro, thyme, garlic, onion blended), 1 tbsp brown sugar, soy sauce, 1 onion, 2 tomatoes, oil. 1. Season chicken with green seasoning. Marinate 2 hours. 2. Caramelize sugar in oil. Brown chicken in caramel. 3. Add onion, tomatoes, water. Simmer 35 min.
Coconut Bread¶
Caribbean Ingredients: 400g flour, 2 tsp baking powder, ½ tsp salt, 100g sugar, 200ml coconut milk, 50g desiccated coconut, 2 eggs, 60g butter. 1. Mix dry ingredients. Beat eggs, milk, melted butter. 2. Combine wet and dry. Fold in coconut. Pour into loaf tin. 3. Bake 180°C 45 min. Cool before slicing.
Pone (Cassava Pone)¶
Trinidad/Guyana Ingredients: 500g grated cassava, 200g desiccated coconut, 200g brown sugar, 400ml coconut milk, 1 tsp cinnamon, ½ tsp nutmeg, 100g butter, 1 tsp vanilla. 1. Combine all ingredients until mixed. 2. Pour into greased baking dish. 3. Bake 170°C 1 hour until firm and golden. Cool before cutting.
Soursop Punch¶
Caribbean Ingredients: 400ml soursop pulp (canned or fresh), 400ml whole milk, 2 tbsp condensed milk, ½ tsp vanilla, ¼ tsp nutmeg, ice. 1. Blend soursop pulp until smooth. 2. Add milk, condensed milk, vanilla, nutmeg. 3. Blend with ice. Serve immediately.
Mauby¶
Eastern Caribbean Ingredients: 50g mauby bark, 1.5L water, 2 cinnamon sticks, 3 star anise, 6 cloves, 200g sugar, 1 tsp vanilla. 1. Boil mauby bark with spices 20 min. 2. Strain, add sugar and vanilla. Cool completely. 3. Bottle and refrigerate overnight â develops pleasantly bitter flavor.
ADDITIONAL GREEK¶
Revani (Semolina Cake)¶
Greece Ingredients: 200g semolina, 100g flour, 200g sugar, 4 eggs, 200ml orange juice, zest 1 orange, 100g butter, 2 tsp baking powder. Syrup: 200g sugar, 200ml water, orange zest. 1. Beat butter and sugar. Add eggs. Mix in semolina, flour, baking powder, OJ, zest. 2. Pour in greased pan. Bake 180°C 35 min. 3. Pour warm syrup over hot cake. Soak 30 min.
Halva (Greek Semolina)¶
Greece Ingredients: 200g fine semolina, 100ml olive oil, 300ml water, 100ml milk, 200g sugar, 1 tsp cinnamon, 50g pine nuts, 50g raisins. 1. Toast semolina in oil until deep golden, 8 min, stirring constantly. 2. Boil water, milk, sugar. Pour carefully over semolina (sizzles!). Stir. 3. Cover, rest 10 min. Add nuts and raisins. Press into mold. Unmold, dust cinnamon.
Bougatsa (Custard Pastry)¶
Thessaloniki, Greece Ingredients: 500ml milk, 100g semolina, 4 egg yolks, 100g sugar, vanilla, 12 phyllo sheets, 100g butter, icing sugar, cinnamon. 1. Cook semolina custard: whisk yolks, sugar into milk, add semolina, stir until thick. 2. Layer phyllo with butter in pan. Pour custard. Fold phyllo over. 3. Bake 190°C 30 min. Cut. Dust heavily with icing sugar and cinnamon.
Tsipoura (Baked Sea Bream)¶
Greece Ingredients: 2 whole sea bream, 4 tbsp olive oil, juice 1 lemon, 4 garlic cloves, 1 tsp dried oregano, salt, pepper, 2 tomatoes (sliced). 1. Score fish. Season cavity and skin with garlic, oregano, salt, pepper. 2. Place on bed of tomatoes. Drizzle oil and lemon. 3. Bake 200°C 20â25 min.
Skordalia (Garlic Potato Dip)¶
Greece Ingredients: 300g potatoes (boiled), 6 garlic cloves, 100ml olive oil, 2 tbsp lemon juice or white wine vinegar, salt. 1. Mash potatoes while hot. 2. Pound garlic with salt to paste. 3. Beat garlic into potato, stream in oil, add lemon. Season.