Barbados Recipes by Type

[catlist id=39]

Barbados: Callaloo Recipe

callalooIngredients

500g/llb fresh callaloo or spinach leaves
3 tablespoons groundnut oil
1 large onion, finely chopped
4 spring onions, chopped
2 garlic cloves, crushed
1 fresh red chilli, seeded and finely chopped
1 teaspoon turmeric
sprig of thyme, crumbled
250g/8oz okra, sliced thinly
900ml/11/2 pints chicken stock
few strands of saffron
425ml/14 fl oz coconut milk
250g/8oz crab meat, fresh or canned
salt and freshly ground black pepper
juice of 1/2 lime
dash of hot pepper sauce

How To Make Bajan Style Callaloo Soup:
Wash the callaloo or spinach leaves thoroughly under running cold water to remove any dirt. Drain, shake dry and then roughly chop them, cutting out and discarding any hard stems.
Heat the groundnut oil in a large saucepan and add the onion, spring onions and garlic. Fry gently for 5 minutes, or until softened. Add the red chilli, turmeric and thyme, and stir over low heat for 1-2 minutes.
Stir in the okra and then add the chopped callaloo or spinach leaves. Turn up the heat and cook, stirring, until the leaves start to wilt. Reduce the heat and add the chicken stock and saffron. Bring to the boil, and then cover and simmer for 20 minutes.
Add the coconut milk and crab meat and stir well. Heat gently for 4-5 minutes and then season to taste with salt and pepper. Just before serving, stir in the lime juice and hot pepper sauce.
Preparation: 15 minutes
Cooking:35 minutes
Serves: 6

Barbados: Conkies

INGREDIENTS:

4 lb. grated ripe pumpkin
1 lb. grated coconut
1cup grated sweet potatoes
2 cups sugar
2 cup cornflour (local)
¼ melted butter
2 tsp. nutmeg
2 tsp. cinnamon /spice
2 tsp. mix essence
Raisins, cherries (optional)
Singed banana leaves cut in 8×8 squares.

METHOD:

Mix all ingredients thoroughly place one (1) heaped serving spoon full of the mixture on each leaf. Fold in parcel. Steam until cooked.

Barbados: Breadfruit Roll with Fish Filling

INGREDIENTS:

1 large breadfruit
1 beaten egg
1 ½ teaspoon salt
Water for steaming/ boiling
Filling
1lb. Cooked flaked fish
1 large onion
2 blades chive
1 celery stick (blade)
1 red & 1 green sweet pepper
Salt & pepper to taste
2 tbs. flour
1 tbs. Margarine
¼ cup milk

METHOD:

Cook and crush breadfruit. Add beaten egg. Make into ball as pastry.

Method for Filling: Melt margarine in pan, add chopped seasonings. Sauté for 2 minutes. Stir in flour, add milk and cook until smooth. Add fish, adjust the flavor, and allow to cool.

Roll out pastry 16 x 16 on waxpaper. Spread on filling, reserving 1 inch at each side. Roll using the waxpaper as protection. Place on greased cookie sheet and brush with beaten egg. Bake until brown. Slice and serve.

Barbados: Bajan Sweet Bread Recipe

INGREDIENTS:

1 1/2 lbs flour
2 cups coconut + 4 tlbs (reserved for filling)
9 oz sugar
2 1/2 tsp baking powder
1/2 lb butter/margarine
2 eggs
1 1/2 tsp cinnamon, spice, nutmeg
2 tsp essence
1/2 cup cherries (chopped)
1/2 cup raisins (chopped)
1/2 cup mixed (optional)
milk

METHOD:

Cut butter into flour add spices and baking powder
Add sugar, coconut, fruits
Add liquid ingredients
For firm breads add enough milk to make a firm (dry) dough and for a more moist bread use less milk ( of course if u want to reverse a process add milk or flour to suit)
Roll or pat to form into loaf (s)
Mix 4 tbs coconut 1/2 tsp, cinnamon, spice, nutmeg, and 2 lbs sugar together
Slice load in half and add above mixture to middle. Close opening.
Grease loaf pan and add bread mixture to pan. Slice top 3 times diagonially.
Mix 2 tbs sugar with a little water, sprinkle/brush on top of loaf. Bake 300 until top is golden brown and tester comes out dry.

Bajan Sweet Bread (Barbados)

INGREDIENTS:

1 Tbsp. shortening for greasing pan
175 grams brown sugar
50 grams shortening
50 grams GRACE HELLO SOFT MARGARINE
250 grams counter flour
pinch of salt
225 grams grated coconut
50 grams raisins
50 grams cherries
1 Tbsp. grated nutmeg
1 Tbsp. almond essence
300 milliltres GRACE EVAPORATED MILK
50 millilitres water
2 Tbsps. sugar

METHOD:

1. Lightly grease 28 cm x 11.5. loaf tins using shortening.
2. Heat oven to 180°C (350°F).
3. Cream sugar, shortening and margarine together in a bowl.
4. Add flour, salt, grated coconut, cut raisins and cherries, add nutmeg and mix well.
5. Add almond essence, Grace Evaporated Milk and enough water so that when mixed, a firm dough is formed.
6. Divide the dough into two and fill loaf tins.
7. Using a knife, cut a diagonal criss-cross pattern on the top of each loaf and sprinkle sugar over the top. (Sugar water may be brushed on instead of crystals).
8. Bake in the center of the oven for about 1 hour until a skewer inserted into the center of the loaves comes out clean.
9. Leave to cool in the tins, then turn out and serve sliced.

Barbados: Bajan Sweet Bread

INGREDIENTS:

2½ cups grated coconut
½ cup melted butter or margarine
4 cups flour
1 tbsp shortening
1 tbsp baking powder
1 tsp salt
¾ cup sugar
1 cup raisins
1 egg – beaten
1¼ cup evaporated milk
1 tsp almond essence

METHOD:

Grease loaf pans with shortening and pre-heat oven to 350 degrees Farenheit. Mix flour, baking powder,salt,coconut, sugar and the raisins together in a bowl. Add egg, evaporated milk, margarine and almond essence and mix together well until you have a firm dough. Divide dough in half and fill loaf pans. Mix 2 tablespoons of sugar and 1 tablespoon of hot water and brush mixture over the loaves. Bake in center of oven for about 1 hour or until skewer inserted into center comes out clean. Let cool in the pans before removing and serving.

Barbados: Bajan Salt Fish Cake

INGREDIENTS:

2 tbsp oil
1 cup onions, finely chopped
1 cup flour
1 tsp baking powder
Salt to your taste
1 egg lightly beaten
¾ cup milk
1 tbsp butter, melted
2 tbsp eschalots (finely chopped)
½ lb, salted cod fish, cooked and flaked
1 large fresh hot pepper ( finely chopped)

METHOD:

In a heavy frying pan, heat the oil and saute the onions until they are just wilted.

Place flour, baking powder and salt in bowl.Make a well in center and pour egg, butter and milk. 

Mix together lightly, then add the onions, eschalot, salted cod fish, salt and pepper.

Stir well. Drop by tablespoon full into hot oil, but do not crowd them in the pan.

RECIPE NOTES:

Serve hot!

Barbados: Bajan Rice & Stew

INGREDIENTS:

8 oz. Stew beef
1 large carrot – peeled and sliced
2 medium potatoes – peeled and quartered
2 tbsp. Bajan Seasoning
1/4 tsp. Seasoned salt
1 tbsp. Gravy browning
2 tbsp. Tomato ketchup
1 cup Water
2 tbsp. Vegetable oil
2 cups long grain rice soaked in water for 2 hours
1/2 cup pigeon peas soaked in water overnight – if possible use the canned variety and then you will need 1 cup.
1 oz. Salt pork
1/2 tsp. Thyme
4 cups water

METHOD:

For the stew…..

Wash and cut beef into bite sized pieces then rub with the Bajan Seasoning and Tomato Ketchup.
Heat the oil in a skillet and stir fry the meat for 10 minutes.
Pour in the gravy browning and cook for another 5 minutes.
Add the water, cover and simmer for 30 minutes.
Stir in the carrot and potatoes, adjust the seasonings with a little seasoned salt, and cook for another 15 minutes.
Add a little more water if necessary.
The meat should be tender after 45 minutes of cooking but if not go a while longer.

For the rice…..

Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil.
Reduce heat and simmer for 30 minutes or until peas are tender.
Wash and drain rice and add to the pan.
Pour in enough water to just be level with the rice and peas mixture.
Bring to the boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or until ready.

Barbados: Fried Chicken

INGREDIENTS:

1 2 1/2 to 3 pound frying chicken cut into pieces
2 cups vegetable oil for frying
1/4 cup or more seasoning (chopped)
1/2 Cup Flour
1 Tablespoon cornmeal
2 Teaspoons poultry seasoning
Salt and black pepper to taste

METHOD:

Wash and clean the chicken pieces and pat them dry on paper towel. Heat the oil to 375 degrees in a heavy skillet (cast iron preferably). With a sharp knife, score the chicken pieces and fill each slash with a bit of seasoning poling to ensure that it is well inside the chicken. Mix the flour, cornmeal, poultry seasoning, salt and pepper in a paper bag. Place the chicken pieces in the bag and shake until they are well coated. Place the chicken pieces in the hot oil and cook for 20 to 25 minutes, turning occasionally to ensure that they are golden brown on all sides. Remove the chicken from the oil and drain it on paper towels. Serve Hot.

RECIPE NOTES: