not to make this a history lesson but ya'll are seeing the connection with this stuff and both creole and soul food cooking.... Sweet Potato Pudding Ingredients 1 kg (about 2 1/4 lbs) sweet potatoes 1 medium cho cho ( or cooking apple) 1 litre coconut milk or milk 1/2 cup raisins 1 teaspoon vanilla essence 1/2 tsp nutmeg sugar Topping 1 cup coconut milk 1/2 cup sugar raisins Preparation Peel and grate the sweet potatoes and cho cho, mix in the milk, raisins, essence, nutmeg and sugar to taste. The mixture should be runny rather than thick. Pour it into a buttered baking pan and bake at 180°C or gas mark 4, for 1 hour, or until the top becomes solid. Take a fork and scrape the top, and add the topping ingredients mixed together. Bake for a further 30 minutes . conversion factor: 28 grams = 1 ounce (isn't learning the metric system fun)
Sugar Cake (Coconut Ice) Ingredients 4 Cups Grated Coconut 1 Cup Water 1 Cup Sugar 1/2 Teaspoon Cream Of Tartar (or sour cream) 1 Teaspoon Almond Essence Few Drops Of Food Colouring Preparation Method 1. Boil sugar and water to form a light syrup. 2. When bubbles the size of small pearls appear, add grated cocunut and cream of tartar. 3. When the cocunut mixture comes away from the sides of the pan easily, remove from heat and beat with a spoon for 3-5 minutes. 4. Add essence and food colouring and mix well. 5. Drop by spoonfuls on an oiled cookie or enamel tray. 6. Allow to harden completely. 7. Store in an airtight container.
Guiness Punch Ingredients 1 large tin guiness 170 g (6 oz) evaporated milk 1 tin nutrament or nourishment 1 tsp vanilla essence pinch nutmeg pinch cinnamon milk to taste 60 ml (jigger) white rum (optional) Preparation Method Place all the ingredients in a jug and stir well. The mixture can thicken overnight in the refrigerator. Serve with ice. Some people have been known to add a beaten raw egg. now the next one is decadent.... Peanut Punch Ingredients 2 scoops peanut butter 125 g (4-5 oz) evaporated milk 1 tsp vanilla essence 60 ml honey (about 2 tbl) 60 ml white rum (optional) (add a jigger's worth in there) Preparation Method Place all the ingredients in a blender with ice, and blend until smooth and creamy.
bet ya never had your red beans like this before..... Dominican Habichuelas - Red Beans INGREDIENTS: 1 can of red or black beans (strain off the water) 2 can of water 3 strips of bacon (cut into small pieces) ½ chicken broth cube 1 Tablespoon of powdered seasoning 3 cherry tomatoes (without the skin and cut in half) 1 teaspoon of tomato paste ½ teaspoon of oregano (optional) 2 cloves of whole garlic (crushed in a pilon with a pinch of salt) ½ green or sweet red pepper (chopped or diced) ½ medium sized onion (chopped or diced) ½ teaspoon of salt 2 small pieces of aullama or pumpkin (somewhat smaller than the palm of your hand) 2 coriander leaves Salt and ground pepper to taste PREPARATION: In a saucepan over a low flame, add the strips of bacon or bacon pieces and cook for about 6 minutes (so the grease or fat can burn off). Increase the flame so the bacon can crisp slightly. Remove the bacon and reserve aside for later. In the same saucepan, add the crushed garlic, salt, pepper, onion, chicken broth cube (which you will break up to a powder with your fingers). Also add tomato paste, powdered seasoning, oregano, coriander and aullama or pumpkin. Over a low to medium flame, blend together for about 1 minute. Add the beans and 2 cans of water. Cover the pot and cook over a low to medium flame for about 20 minutes. Remove the pumpkin or aullama so it can be crushed with a fork or other utensil. The pumpkin or aullama should be crushed into a puree type of consistency. Return the aullama or pumpkin to the pot and cook for additional 18 minutes. Add the bacon you have prepared earlier and serve over rice.
Chicken - Crazy Dominican Chicken ~ Pollo Loco INGREDIENTS: 6 chicken breasts (cook as per instructions and cut into ½ inch portions) ½ chicken broth cube 1 teaspoon of seasoning (Use complete season or what you like) 3 Tablespoons of Corn oil ¼ cup of Raisins ½ Cups of Mayonnaise 1 small onion (chopped) 2 teaspoons of powdered curry 1 Tablespoon of tomato paste ½ cup of red wine 1 bay leaf 2 teaspoons of fresh lime juice ¼ teaspoon of thyme ¼ teaspoon of oregano Salt and ground pepper to taste. PREPARATION: Prepare a hot frying pan for frying the chicken breast. Place 2 Tablespoons of corn oil In the frying pan over a medium to high flame. Coat or Dress the chicken breast with powdered seasoning (not bread-crumbs). You can use Maggi complete seasoning, Adobo or similar powdered “all season”. Fry the chicken breasts for about 3 minutes each side. Add ½ cup of water and the ½ chicken broth cube by breaking it into a powder with your fingers over the pan. Place a lid over you pan and cook on a low to medium flame for an additional 8 minutes. Turn off and remove chicken breasts (save the broth or liquid contents that is in the pan for later use). You may want to place the chicken on a paper towel covered plate to drain off the oil. Cut the breasts into portions or ½ inch cubes / strips. In a new frying pan add the other Tablespoon of Corn oil and place over a low flame. Fry the chopped onions for 2 to 3 minutes. Now add the curry, thyme, oregano and the liquid you have reserved from when you fried the chicken breasts. Also add an additional ¾ cup of water, red wine and 1 teaspoon of fresh lime-juice. Cook or simmer on a low flame for a few minutes, sufficient to blend and integrate everything in the pan and evaporate some of the water. Turn off and allow to cool down. In a mixing bowl, add the ½ cup of mayonnaise, 1 teaspoon of lime juice, raisins and salt & pepper to taste. Strain off the liquid from the frying pan. If it is more than ½ cup, then use about ½ cup only. Add this broth or liquid to the mayonnaise mixture in your bowl (just the broth and not the onions). Add your chicken to the bowl containing the mayonnaise-raisins and toss together with the other ingredients. Your crazy Dominican chicken is ready.
Dominican Seafood - Hearty Fisherman's Stew INGREDIENTS: 1 Can of tomato soup (preferably Italian style with oregano) 2 whole cloves of fresh garlic (chopped) ¼ teaspoon of oregano ¼ teaspoon of ground black or white pepper 2 cups of potatoes (cut into cubes) ½ cup of diced or chopped carrot ½ cup of chopped onion ½ cup of chopped or diced celery 1 sweet red pepper (chopped) ¼ to ½ pound of shrimp (cleaned) ½ to 1 pound of fish (you can use dorado, hake, flounder or tuna) 4 or 5 leaves of coriander Salt and pepper to taste. PREPARATION: Start off by cleaning and dicing your potatoes and other fresh vegetables (use new potatoes and not Idaho). Clean the shrimps and prepare the fish by cleaning and cutting into small sections or cubes. In a large sauce-pan or pot, add water for the boiling of the potatoes only. Add 1 Tablespoon of salt to the water and boil potatoes for 25 minutes. Remove from stove and drain off water for later use. In a new and larger pot, add 1 can of Italian style tomato soup, 2 soup cans of water. With a medium flame on, begin adding to this “tomato soup pot” – diced carrots, previously cooked potatoes, chopped onion, chopped sweet pepper, coriander, salt and pepper. Cook the contents for 5 to 10 minutes with a medium flame. Now add the shrimp and fish to the pot. Cook for an additional 10 minutes with a lid on the pot. Your Dominican Fishermen’s Stew is Ready.
Dominican Sun Rice or Arroz Del Sol Dominicano INGREDIENTS: 1½ Cups of rice (washed with water) ½ can of sweet corn 1 whole carrot - grated 1 teaspoon of salt 1 tablespoon of cold butter 2 tablespoons of corn oil ½ cup of chicken consommé (stock or broth) 1½ cups of water PREPARATION: In a saucepan or deep frying pan, add 2 tablespoon of oil, salt, and grated carrots. Sauté over a medium flame until the carrot changes its coloration from a less bright color. Next add the ½ cup of chicken consommé and 1½ cup of water. Wait for the contents to come to a boil. Add the washed raw rice, and blend together on the stove for 1 minute. Cover the saucepan with a lid, reduce the flame- allowing the contents to simmer for about 10 minutes. After this time you will add ½ can of sweet corn, blending it together with the rice and other contents. Replace your lid and return to the stove with a low flame for an additional 18 minutes. Add 1 Tablespoon of cold butter, blend and your Arroz del Sol Dominicano is ready.
Dominican Mangu - Our Answer to Mashed Potatoes INGREDIENTS: 4 green Platano bananas (remove the skin and cut in 3 inch pieces) 2 teaspoons of salt 1 cup of water ½ cup of whole milk ½ cup of cold water (place water in your refrigerator before using, so it is cold) 5 Tablespoons of American cheese or other cheese that you like (grated or cut into small pieces so it well blend well and melt easier) ½ stick of butter (cold) 5 strips of bacon Salt to taste. PREPARATION: In a large saucepan, Place your cut Platano bananas and add sufficient room temperature water (or from tap) to cover the bananas for boiling. Add 2 teaspoon of salt to the water. Cook or boil the bananas for 20 or 25 minutes, until soft. You do not need to boil the water first, simply place the bananas on the stove with water to begin. Add additional water to replace the water that has boiled off, and with a lid now on the saucepan, cook for another 15 minutes. Remove from the stove and drain off the water in your saucepan completely. Mash the bananas with a potato masher (or something similar) ~ adding the cold water from the refrigerator, ½ cup of whole milk and your cheese that you like (you may also add chopped sweet onions if you like). After this mixture has come to the consistency of what else ~ mashed potatoes ~ Add ½ stick of lightly salted butter. In a frying pan, fry the 5 bacon strips. Drain off the fat from the bacon and add it to your already prepared Mangu, blending well with a wooden spoon. If you like, you may also cut the bacon into small pieces and add this also (this is optional) Your Mangu is Ready!
Orange-Papaya Soup This delicious soup is served cold and is perfect for a summer afternoon. 1 12-oz can chicken broth 1 package gelantin 1 egg white 1 Papaya 6oz orange juice 1 tsp ground cumin 1 tsp salt almonds coconut Put the broth and gelatin into a pot and let stand for 5 minutes. Beat the egg white to a froth, and add to the pot. Simmer until gelatin dissolves, and then cool for 10 minutes. Remove the seeds from the papaya and mash the insides. Puree the papaya, juice and soup. Season with the salt and cumin, and refridgerate for a few hours. Sprinkle ground almonds and coconut shreds on top, serve. papaya smoothie A perfect way to relax on a spring afternoon. Delicious and nutritious! 1/2 fresh papaya 1 banana 10 raspberries 1/2 cup water Simply put all of these into a blender, and blend until smooth! What could be easier!
jamaican rum cake This delicious dessert is based on yellow cake mix, with rum added for flavor. Cake: 1 box yellow cake mix 1 box instant vanilla pudding 1/2 cup water 1/2 cup vegetable oil 4 eggs 1/2 cup dark rum Glaze: 1/4 cup water 1/2 cup butter 1/4 cup sugar 1 oz rum Mix the cake mix, pudding, water, oil, eggs, and rum together until well blended. Put this into a greased, floured cake pan, and bake at 325F for an hour. For the glaze, combine the water, butter and sugar in a saucepan. Boil for a minute, then cool. Stir in the rum. After the cake is done, poke holes into it with a fork or toothpick and then pour the glaze over the top. Let cool before serving.
