2 quarts water
2 cups dried red beans, rinsed
1 can (13 3/4 ounces) beef broth
1 tablespoon salt
8 parsley sprigs
3 scallions or green onions, chopped
3 garlic cloves
1/4 teaspoons dried rosemary
3 tablespoons peanut oil
2 cups rice
Bring water to boiling. Add red beans and cook covered for 1 1/2 hours. Drain beans, reserving liquid, and set aside. Add beef broth and enough water to bean liquid to equal 4 3/4 cups of liquid. Set aside.
In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary. Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil.
Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes. Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.
8 to 10 servings
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red pepper
1/2 small white onion, diced fine
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1/2 Scotch bonnet pepper, seeded, minced
1/4 cup milk
3/4 pound chopped conch
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup vegetable (oil for frying)
1/2 bunch watercress
1 small bunch parsley
1 small green bell pepper, Seeded, chopped
1/4 cup olive oil
1/4 teaspoon salt (optional)
1/4 Scotch bonnet pepper, seeded (remember to wash hands after handling)
1 tablespoon wine or balsamic vinegar
1/2 small yellow onion, chopped
1 or 2 garlic cloves chopped
To make dressing dip:
In blender jar combine all ingredients; process until blended. Refrigerate the dressing until ready to serve.
To make fritters:
In large bowl, mix flour and baking powder. Add the bell peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper. Stir in milk; beat batter well. Stir in chopped conch, salt (if desired) and black pepper. (Ideally, Batter should rest in refrigerator for 2 hours or overnight to achieve the right–nonsticky–consistency.) In deep skillet or electric fryer, heat oil to 375*F. Using slotted spoon, remove fritters; transfer to paper towels to drain. Serve with the dressing in separate bowl.
All Ingredients should be prepared before you start cooking.
two teaspoons of hot yellow pepper
a finely chopped large onion
a half cup of chopped shallots
two finely chopped cloves of garlic
a half cup of lemon juice
a quarter cup of olive oil
salt and pepper
Marinate onions and shallots in lime juice for two hours. In a pan, bring this and all other ingredients to a boil. Allow to cool and store in a glass jar in the refrigerator.
Yeilds approx. 2 cups
4 white bread slices
1 cup milk
1 pound freshly ground lean beef
2 slices smoked ham or bacon, minced
Salt and pepper to taste
1 garlic clove, crushed in garlic press
1 tablespoon tomato paste
1/2 cup flour
1/2 cup grated Parmesan cheese
Fat for frying, heated to 365°F
Soak bread in milk 5 minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic, and tomato paste. Roll into walnut-sized balls, coat with flour and then with cheese.
Fry in heated fat until golden brown. Drain on absorbent paper. Serve hot with tomato sauce as a dip.
Note: These meatballs may be made larger for a main course and are usually served with Cornmeal and a salad.
5 dried Italian pepper pods
or 1 small piece hot pepper
1 tablespoon coarse salt
1/2 medium onion, chopped
2 garlic cloves
1 cup finely grated malanga root
Peanut oil for frying, heated to 365°F
In a mortar, pound together to a paste the pepper pods, salt, peppercorns, onion, and garlic.
Add seasoning paste and egg to grated malanga root, beat until light.
Drop mixture by spoonfuls into heated oil and fry until golden. Drain on absorbent paper.
Makes 20 fritters.
2 tsp hot chillies, finely chopped
1 large onion, chopped
70g shallots or spring onions, chopped
3 garlic cloves, chopped
120ml lemon juice (or lime juice)
salt and freshly-ground black pepper
Combine the onion and lemon juice in a bowl then set aside to marinate for 2 hours. After this time combine all the ingredients in a saucepan, bring to a boil and continue boiling for about 10 minutes, or until the chillies are tender.
Take off the heat then allow to cool then transfer to a clean and dry glass jar. Store in the refrigerator until needed.
6 onions, peeled and finely chopped
2 slices of ham, finely diced
1/2 tsp salt
1/2 tsp sugar
100g freshly-grated Parmesan cheese
4 tbsp butter
4 tbsp plain flour
80ml condensed milk
1/2 tsp freshly-ground black pepper
Melt the butter in a pan use this to cook the onions over low heat for about 8 minutes, or until just softened. Add the ham and stir to combine before adding the sugar and salt. Scatter the flour over the top of the dish and stir to mix into the butter. Once the butter is completely mixed in slowly add the milk and stir until the mixture is smooth. Finally stir-in the cheese then pour the resultant batter into a buttered pie dish.
Transfer to an oven pre-heated to 170°C and bake for about 30 minutes, or until the mixture has set and is lightly browned on top. Allow to cool for 20 minutes then slice into wedges and serve with Griots.
1 onion, finely chopped
1 tbsp butter
300g long-grain rice
160g red kidney beans (dried) [if old, soak over night in a bowl of water]
1 green chilli, finely chopped
2 tbsp vegetable oil
30g salt pork, finely diced
salt, to taste
Add the red kidney beans to a pan along with 1l water. Bring to a boil and cook for abut 2 hours, or until just tender. Drain the beans (but reserve the water).
Fry the salt pork in a non-stick pan until crisp then add the onion and chilli and fry until the onion is tender (about 5 minutes). Add the beans and season with salt to taste. Transfer the bean mix to a large pan. Add the reserved water from the beans, bring to a boil then stir-in the rice. Return to a boil, reduce to a simmer and cook gently for about 20 minutes, or until the rice is tender.
If the mixture is too wet, reduce to a low simmer and cook until dried. Serve hot.
3 garlic cloves
1 tbsp salt
8 sprigs of parsley
3 spring onions, chopped
3 tbsp groundnut oil
1/4 tsp dried rosemary
300g red kidney beans, rinsed (if old, soak in a bowl of water over night then drain)
450ml beef stock
Add the beans and the 2l water to a large pan, bring to a boil, reduce to a simmer and cook, covered for about 2 hours or until the beans are tender. Drain the beans (but reserve the cooking liquid) and set aside.
Now measure out the beef stock and make up to 1.2l with the reserved cooking liquid from the beans then set the liquid aside.
Combine the parsle,y salt, garlic, spring onions and rosemary in a mortar and pound to a smooth paste. Add the oil to a heat-proof casserole or Dutch oven over medium heat then add the garlic mix and fry for 2 minutes before adding the rice and stir until the grains are completely coated in the oil. Add the reserved beef stock mixture and bring to a boil then stir-in the beans and return to the boil.
Reduce to a simmer, cover and cook for at least 20 minutes or until the rice is tender. Remove the lid, stir, and continue to cook, uncovered until the mixture is almost dry (about 5 minutes). Serve immediately.
4 tbsp butter
350g long-grain rice
2 garlic cloves, finely chopped
salt, black pepper and dried thyme, to taste
90g dried Haitian black mushrooms (substitute black, dried. European mushrooms)
Remove the stems from the mushrooms then place these (the stems) in a cup, cover with hot water and set aside to soak for 30 minutes (after this time, discard he stalks but reserve the liquid). Set the mushroom heads in a bowl and cover these with hot water as well.
Once the mushrooms are ready, melt the butter in a pan and use to fry the garlic for 1 minute. Add the rice and toss in the butter to coat the grains then add all the other ingredients along with the water used to soak the mushrooms (pour this through a fine-meshed sieve to remove any particles). It’s best to roughly chop the mushroom caps before adding.
Season to taste then bring the mixture to a boil then reduce to a simmer, cover and cook for 20 minutes or until the rice is tender (add a little more water, if needed as the rice cooks). If the rice is a little too wet remove the lid then cook quickly until the excess water evaporates, stirring frequently.