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US Virgin Islands: Fish and Funji Recipe Video


US Virgin Island: Red Conch Chowder


8 lbs. fresh, chopped conch
2 medium onions
1 head celery
2 tins tomato paste (12 oz.)
3 tsps. salt3 tsps. pepper
2 large green onions
1 hot pepper
6 potatoes
3 tins kidney beans
2 tsps thyme
3 bay leaves
2 tins tomatoes with juice (16 oz.)


Using a wooden meat hammer, pound the conch to make it tender. Add all the ingredients together and boil for several hours until blended. May be served with garlic croutons. For an extra touch, float 1 teaspoon sherry on top and sprinkle with parmeasan cheese.

US Virgin Islands: Orange Colada


6 oz. Cruzan Orange Rum
1 15 oz. Can of Pina Colada Mix
4 oz. Pineapple Juice
4 oz. Orange Juice
4 cups of Ice


Blend with 4 cups of ice


US Virgin Islands: Mango Chicken


6-8 oz. boneless chicken breast
garlic powder
black pepper
mango chutney
1 cup evaporated milk
1 egg
1 cup all purpose flour
2 cups breadcrumbs


Preheat oven to 350 degrees. Pound chicken breast with mallet on both sides and season with garlic powder, salt and pepper. Place chutney on 1/2 of the chicken breast and fold together. Put flour, beaten egg, milk and bread crumbs in separate bowls. Coat stuffed breast with flour, then milk, then egg, and finally bread crumbs. Brown chicken breast in a skillet with vegetable oil, rotate so that entire breast is golden brown. Drain off oil, place in a baking dish and bake for about 25 minutes.

Serves: 6

US Virgin Islands: Key Lime Pie


5 egg yolks
1 can sweetened condensed milk
5 oz key lime juice, freshly squeezed
1 – 9 inch pie crust


In bowl blend egg yolks and milk. Add lime juice quickly while stirring. Pour into crust and chill for 2 to 3 hours. Top with either whipped cream or meringue.

Makes six servings.

US Virgin Islands: Crab Mushrooms


1 can crab meat
4 oz cream cheese
4 stalks scallion (diced)
1 stalk celery (finely diced)
1/2 cup bread crumbs
1 lb mushrooms
6 Tsp. Blind Betty Pineapple Pizzaz (more if you like it hot!)


Remove stems from mushrooms. Mix stems and all other ingredients together and spoon into mushrooms. Bake for 15 minutes at 350 degrees.

US Virgin Islands: Conch Fritters


2 cups water
1 tbs.. accent
1 tbs.. garlic powder
1 tbs.. seasoned salt
1 tbs.. black pepper
3/4 tbs.. thyme
4-6 cups self-rising flour
3 lbs. conch meat (fresh ground)
1/2 cup ground sweet pepper
1/2 cup ground carrot
1/2 cup ground onion
dash hot pepper sauce


Mix together first 6 ingredients. Add enough flour to form a thick batter, then add the remaining ingredients. Batter should be stiff enough to roll like a meatball. Roll in flour and drop into oil heated to 350 degrees. Cook until brown. Serve with tangy cocktail sauce and tartar sauce.

Serves 15 (cocktail guest).

US Virgin Island: Chicken Roti


3 boneless breast of chicken
1 medium onion, chopped chunky
1 green pepper, chopped chunky
1 large carrot, peeled sliced thinly
2 large potato, peeled and cubed
1 can chicken broth
1/2 cup water
2 cloves crushed garlic
2 Tbs. curry powder
2-3 tsp. Blind Betty Original Recipe
salt and pepper to taste
fresh chopped parsley
4 large flower tortillas
1 jar mango chutney or fruit salsa


In a large skillet sauté garlic, onion 1-2 minutes. Add chicken and sauté till cooked but tender add green pepper and carrots. Sauté 1-2 min. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer till potatoes are very tender and begin to reduce broth. Add all spices and flavorings to taste.

Cover and turn off. This can now stand till just before serving time. It will thicken a little as it cools. At suppertime heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew. Reduce more if too runny. Warm tortillas, place on plate, put generous portion of roti in center of tortilla. Fold into flat tube with ends folded under. Serve with chutney on top. Salad and rice good accompanyments.

Serves: 4

US Virgin Island: Caribbean Specialty Foods Hot Chili


2 lbs sweet italian sausage removed from casings
5 lbs ground sirloin
3 large onions chopped
2 medium green bell peppers seeded and chopped
2 medium sweet red bell peppers, seeded and chopped
2 fresh green roasted scotch bonnet peppers, seeded and minced,
4 garlic cloves minced
1/3 cup white chili powder
1 tabelspoon sea salt
2 teaspoons dried oregano
2 teaspoons ground cumin
2 bay leaves
1 oz dried cilantro leaf
3 cans (28 oz) whole tomatoes with tomato puree, undrained
1/2 cup yellow cornmeal
2 cans (16oz) pink beans, drained
2 cans (16oz) black beans, drained


In a large soup kettle, cook the ground round, sausage, onions, red and green peppers, chili peppers and garlic over medium-high heat, stirring often until meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chile powder, salt, oregano, cumin, bay leaves and cilantro and stir for 1 minute. Add the tomatoes with their puree, breaking up the tomatoes with a spoon. Bring to a simmer. Reduced the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hrs. Combine in a small bowl the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili. Cook, stirring occasionally, until the chili is thickened, about 10 minutes.


The chili can be made up to 3 days ahead of time. If desired scrape off and discard the solidified fat that rises to the surface. Reheat chili gently on top of stove before serving.

Serves: 25

US Virgin Islands: Broiled Fish West Indian Style


4½ lbs fish, scaled and gutted
2 medium onions, cut up
1 tomato, chopped
1 tablespoon vinegar
3 tablespoons lemon or lime juice
1 teaspoon Accent
2 cups water
2 teaspoon margarine


Place fish will all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes.


Serve with sliced lime.