OLD FASHION PONCHA CREMA

INGREDIENTS:

4 cups whole milk
6 eggs, beaten
1 cup sugar
3 cups Demerara rum
1 teaspoon vanilla extract
4 to 5 drops Angostura Bitters
Lime zest, for garnish
Freshly grated nutmeg, for garnish

DIRECTIONS:

In a medium saucepan, over very low heat, warm the milk. Cook for 7 minutes, stir regularly.
Add the eggs and sugar; stir and cook until the mixture thickens, taking care not to boil it (or the eggs will curdle). Remove from the heat and let cool.
Add the rum, vanilla, and bitters. Stir well.
Refrigerate the mixture until ready to serve.
To serve, pour the mixture into 4 glasses, garnish with the zest, and sprinkle with nutmeg.

Keep refrigerated (Don’t keep for too long)

RICE WINE

INGREDIENTS:

2 lbs raisins
2 lb currants
2 1/2 cups white rice
1 package yeast
3 lb granulated sugar
1 orange
1 lime
1 gallon water (boiled and used warm)
A wooden spoon.
Sterilized bottles.

DIRECTIONS:

Put washed fruit, rice, yeast and sugar in a jar.
Add the water while warm, and stir well to dissolve the sugar.
Peel the orange and lime, cut in halves and with the rind, add to the mixture .
After 3 – 4 days, remove the rind.
After 7 days remove the cut fruit, and allow the mixture to stand in the jar for 21 days, stirring each day with a wooden spoon and tasting it for sweetness. Sugar may be added if needed.
Pour off the liquid and strain it.
Allow it to settle and pour off again.
Bottle and cork well before storing.

FLY

INGREDIENTS:

2 1/2 lbs sweet potatoes (white variety)
1 1/2 cups lime juice
2 teaspoons ground mace
1 1/4 gallons boiled water
6 lbs granulated sugar
2 teaspoons whole cloves
3 – pieces stick cinnamon
2 egg whites and 2 egg shells
Sterilized bottles

DIRECTIONS:

Grate the sweet potatoes and squeeze out the starch, using the residue.
Beat the egg whites together with the shells of two eggs.
Place the potato residue, and the beaten egg whites and shells, the spices and the other ingredients into a jar. Stir well and cover loosely i.e. with a piece of muslin.
On the third day, strain off the liquid and pour it into strong (sterilized) bottles.
Cork the bottles, securely.
Tie down the corks with wire, and allow a few days for ripening.
Chill this drink before serving.

makes 25 – 30 servings.

RUM & COCONUT WATER

INGREDIENTS:

3 tablespoons light rum (any cured rum from Guyana is suitable)
1 1/4 cups coconut water, chilled
3 or 4 ice cubes

DIRECTIONS:

Pour the rum into a tall glass and add the coconut water.
Drop in ice cubes, and serve.

GINGER BEER

INGREDIENTS:

1 oz. fresh ginger root
4 tablespoons lime juice
Peel from 1 lime
1/2/ lb. (white) sugar
1 1/2 pints boiling water
1 teaspoon active dry yeast.

DIRECTIONS:

Peel the ginger root and crush it lightly with the flat side of a cleaver.
Combine the ginger, lime juice, peel and sugar in a large bowl, and pour the boiling water over them
Put the yeast into a small bowl with 3 tablespoons lukewarm water and let it stand for a few minutes, then stir to dissolve it completely.
Let it stand in a warm, draught-free place for about 5 minutes, or until it begins to bubble. Add it to the ginger mixture, and stir thoroughly.
Cover the bowl and leave in a warm, draught-free place for a week, stirring every second day.
Strain through a fine sieve, bottle (in sterilized bottles), and let the beer stand at room temperature for 3 or 4 days longer.
Chill, and serve, with or without ice, in tumblers.

Makes 1 1/2 pints.

FRIED SALT FISH

INGREDIENTS:

1/2 LB. dried alt fish
2 tbsp. cooking oil
1 medium onion, sliced
1 green pepper, sliced
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. hot pepper sauce
1 medium tomato, chopped

DIRECTIONS:

Boil the salted fish in water for 15 minutes. Remove the skin and bones; squeeze the fish dry. Flake the fish.
Heat the oil; sauté the onion and the green pepper; add the fish and seasonings. Fry at medium heat.
Add the tomatoes and fry until soft.
Serve with bakes.

BAKES

INGREDIENTS:

2 cups flour
2 tsp. baking powder
1 tbsp. butter
1/2 tsp. salt
2 tsp. sugar
2 eggs
1/2 cup milk
1/2 cup water
frying oil

DIRECTIONS:

Sift the flour and baking powder. Rub in the butter, salt and sugar.
Combine the mixture with eggs and milk and enough water to make a soft pliable dough. Knead.
Break off pieces of dough, roll into balls; flatten into circles about 1/4 inch thick and 4 inches in diameter.
Heat the oil to 365°F (185°C)
Fry the bakes in hot oil until golden. Drain; serve warm

Yields 10 bakes.

CHICKEN SALAD

INGREDIENTS:

4 cups cooked, diced chicken
1 cup chopped celery
1 cup cooked green peas (or canned mixed peas, corn, and carrots)
1 small onion, grated
salt and pepper to taste
1 garlic clove, minced
2 tsp. hot pepper sauce
1 tsp. paprika
1/2 cup mayonnaise
2 tbsp yogurt or sour cream
Lettuce
Parsley for garnish

DIRECTIONS:

Combine chicken, celery, green peas and onion in a bowl.
Add salt, pepper, garlic and pepper sauce. Mix well with mayonnaise and yogurt.
Chill thoroughly. Serve on a bed of lettuce and garnish with parsley.

Serves 6 – 8

PEAS & RICE

INGREDIENTS:

1 small coconut
4 – 6 cups water
1/4/ lb. salt beef (optional)
1 onion, chopped
2 tbsp. cooking oil
1 garlic clove, minced
1 cup peas (Pigeon or Black Eye)
1/2 tsp. thyme (fresh is good)
salt and pepper to taste
1 tsp. lime juice
1 hot pepper, chopped
2 cups rice (uncooked)
1/4/ dried shrimp (optional)

DIRECTIONS:

Grate the coconut, add 2 cups of water. Let stand for 5 minutes. Squeeze the coconut and extract the liquid, which is called coconut milk.
Wash the salt beef to remove excess salt; cut into small pieces.
In a large saucepan, sauté the onion in oil until tender. Add salt beef and garlic. Fry for about 15 minutes.
Add the peas, cover with water by about 2 inches. Cook, covered, until the peas are tender (about 20 minutes).
Drain the pea mixture and measure out 2 cups of liquid. Return liquid and peas to the pot.
Add the coconut milk, thyme, salt and hot pepper; the liquid should measure 4 cups before the rice is added. Stir in the rice.
Cover and cook gently over a low heat for about 15 minutes. Add shrimp, cook until the rice is tender and all the liquid is absorbed.

Serves 6 – 8

GARLIC PORK

INGREDIENTS:

3 to 4 pounds pork loin, cut into 1-inch pieces 3 cups white vinegar
1/2 pound garlic, separated into cloves and peeled 4 stalks fresh thyme or 1 teaspoon dried
6 to 8 wiri wiri-type peppers (or 2 scotch bonnet-type peppers)
2 cups cold water
2 teaspoons salt
6 cloves
1 tablespoon vegetable oil

DIRECTIONS:

In a large bowl, wash the pork pieces with 1 cup of the vinegar. Lift them from the bowl with 2 large forks; do not use your hands.
Place the pork in a large jar or bottle.
Place the peeled garlic, thyme, and chilies in a mortar and pound to a paste. Then add the cold water and the remaining 2 cups of vinegar to the garlic mixture.
Add the salt and cloves and pour the garlic and vinegar mixture over the pork, making sure that the pork is completely covered.
Tightly cover the jar and allow the pork to marinate in a cool place for 3 to 4 days or longer.
To cook, place the pork in a heavy skillet and cook until the liquid evaporates. Then add the vegetable oil and fry the pork until it is brown.
Serve hot – with bread, or over white rice. Our family has always served with shots of Gin, Vodka or Whiskey

Serves 6 to 8.