Caribbean: Papaya Salad

4 tablespoons sunflower oil

2 tablespoons white wine vinegar

1 tablespoon mayonnaise

1 clove garlic, crushed

1 teaspoon salt

½ teaspoon pepper

4 cups peeled, seeded, and grated green papayas

2 tablespoons chopped parsley

2 tablespoons freshly squeezed lime juice

Prepare the vinaigrette in a small bowl by combining the oil, vinegar, mayonnaise, garlic, salt, and pepper.

Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.

Servings: 6

Caribbean: Papaya Fritters

1 cup self-rising flour
½ cup milk
1 egg, beaten
1½ tablespoons sugar
1 cup papaya, peeled and cut into cubes
Oil, for deep fat frying

Combine flour, milk, egg and sugar. Then, stir in papaya. Do not use an electric mixer and do not over mix. Drop by teaspoonfuls into hot oil.
Cook 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Fritters can also be cooked on a grill, similar to a pancake. Serve hot as a snack or side dish for a meal.

Yield:  8 fritters

Caribbean: Mango Salsa

1 cup diced ripe mango
2 Tbsp. minced scallions
1½ Tbsp. freshly squeezed lime juice
1 Tbsp. chopped fresh parsley
2 Tbsp. chopped green or red pepper
Crushed hot peppers to taste

Mango Salsa with Breadfruit Chips

Combine the ingredients in a small bowl and mix thoroughly.
Cover; chill for 2-hours and serve.

Servings: 1

Caribbean: Festive Citrus Salad

3 small grapefruit, peeled
3 oranges, peeled
½ tsp. salt
1 medium cucumber, thinly sliced
sunflower seed (or any nuts of your choice)
2 avocados, seeded, peeled, and sliced lettuce
range cup
2/3 cup wine vinegar
1/3 cup sugar
1 small onion, thinly sliced and separated into rings

Section grapefruit and oranges over a small bowl to catch cups; reserve cups. In a large bowl combine citrus sections, cucumber, onion, and avocado slices. Measure reserved fruit cups; add orange cup to make 1 cup. Combine cup mixture, vinegar, sugar, salt, and ¼ teaspoon pepper; pour over fruit. Cover and marinate in refrigerator for 2 to 3 hours. At serving time, mix in nuts and stir until coated. Then use a slotted spoon to remove fruit from marinade. Arrange on lettuce-lined plates. Drizzle some of the marinade on top of each salad.

Yields: 8 servings

Caribbean: Green Banana Salad


2 lbs. green bananas
½ cup sliced pimento-stuffed green olives
4 cloves garlic, crushed
2 onions, sliced
1 bay leaf
½ cup olive oil
¼ cup vinegar
Squeeze of lime juice
Salt and black pepper to taste
Garnish: lettuce, tomato, avocado, carrot sticks, red pepper strips and broccoli florets
Cut ends from green bananas and slit peel lengthways; keep peel on. Boil bananas 15 to 20 minutes until soft yet still firm. Drain bananas and place in a pan of icy water. Peel bananas and cut into 1-inch rounds. Combine garlic, olives, onion, bay leaf, olive oil, vinegar, lime juice, salt, and pepper in a bowl. Add bananas and toss to coat well. Serve on lettuce-lined plates, garnished with tomato, avocado, carrot sticks, red pepper strips, and broccoli florets.

Yield: 4 to 6 servings

Caribbean: Goombay Fruit Salad

1 cantaloupe
3 bananas
freshly squeezed juice of 1 lime
2 tangerines
1 papaya
2 mangoes
1½ oz. sugar
1 Tbsp. Ole Nassau Pineapple Rum
12 oz. strawberries
8 pitted cherries
Slash the cantaloupe down the section lines, but do not cut as far as the base. Carefully open like a flower and scoop out the seeds and some of the flesh. Drain off the juice and preserve in a small bowl. Chill the cantaloupe and juice for 1-hour.

Peel the bananas, slice and dip into the lime juice. Peel the tangerines, cut into segments and remove the seeds. Cut the papaya in half, remove the seeds and dice the flesh. Peel the mangoes; cut the flesh off the seeds and slice, preserving the juice.

Strain the melon juice; mix with the sugar, adding the rum and blending well. Set a few strawberries aside for decoration. Mix all of the fruits together with the juices and chill.

Just before serving, fill the cantaloupe with some of the fruit salad, place onto a serving platter and arrange the remaining fruit around the base decorating with the strawberries.

Serve salad in half pineapple after removing pulp.

Yield: 6 – 8 servings

Caribbean: Banana Fruit Loaf

1 1/3 cups flour
3 tsp. baking powder
½ tsp. salt
1/3 cup butter
1/3 cup sugar
2 eggs
1 cup mashed banana
¼ cup milk
1/3 cup candied fruit
¼ cup seedless raisins
½ cup chopped walnuts or pecans

Sift together flour, baking powder, and salt. Add chopped nuts. Cream together sugar and butter until fluffy. Add eggs, bananas, and milk and combine well. Add dry ingredients to wet ingredients and mix until just moistened. Gently told in the fruit and raisins. Pour into 2 lightly greased loaf pans and bake at 350° for 20 to 30 minutes until golden in colour. Cool on cake rack. These loaves freeze well.

Yield: 1 loaf

Caribbean: Banana Flambé

2 bananas

2 tablespoons sunflower oil

4 tablespoons sugar

½ cup white rum

1 lime, squeezed

Peel and halve the bananas lengthwise.
Heat the oil in a frying pan over medium heat. Brown the bananas 5 minutes on each side.
Add the sugar and pour in the rum. Cook for 2 minutes. Flambé.
Sprinkle with lime juice and serve at once.

Servings: 4

Caribbean: Baked Bananas with Tamarind Sauce

4 ripe bananas
¼ cup Tamarind-Apricot Sauce
¼ cup packaged sweetened flaked coconut
¼ cup slivered almonds
1 tablespoon brown sugar
2 tablespoons melted butter (do not substitute margarine!)
juice of 1 lime or lemon

Preheat the oven to 350ºF. Peel the bananas and split lengthwise. Arrange in a buttered, shallow casserole dish. Spoon the tamarind sauce over the bananas, then top with the coconut and almonds. Mix the brown sugar with the melted butter and pour over the bananas. Bake ripe bananas for 20 minutes; if the bananas are not very ripe, bake for 30 minutes.

Serve hot.

Tamarind-Apricot Sauce

1 (8-ounce) can sweetened tamarind nectar
4 ounces apricot jam
2 tablespoons honey
1 teaspoon Dijon-style mustard (optional)
Combine the tamarind nectar and apricot jam and bring to a boil. Continue to boil until the mixture thickens. Stir in the honey. Add the mustard if desired. Serve cold. – Yield: ±1½ cups

Yield: 4 servings

Caribbean: Almond Fruit Cone with Pernod Custard

4 egg yolks17 fl.oz milk
½ a vanilla pod
1-2 tbsp pernod
4 oz granulated sugar
2½ oz cornstarch
2 oz water

Almond Cone:

4 egg whites
7 oz Icing sugar
2½ oz melted butter
4 oz flour
1 oz ground almonds
2 tbsp heavy cream
Raspberry Sauce:

8 oz frozen raspberries (defrosted)
12 oz sugar

In a bowl put yolks, sugar and seeds from the vanilla pod. Whisk for 3-4 minutes until thick. Scald the milk with the remaining pod. Gradually stir the hot milk into the yolk mixture. Add the water to the cornstarch and mix well, then add to the custard. Return custard to the pot over medium heat stirring constantly with the whisk until it becomes very thick. Remove from heat and stir in the pernod. Put into a container and refrigerate.

Almond Cone:
Whisk egg whites in a bowl just until it peaks. Sift flour, ground almonds and icing sugar. Fold into the egg white mixture until it has all combined. Add the melted butter and cream and mix well. Put into a container and refrigerate until ready to make the cones.

To make Cones:
Place a silicon mat on a baking tray and put 6 tablespoons of the batter onto the mat separately, leaving 6″ between each tablespoon of batter. Spread it as thinly as possible with the back of the spoon. Bake the cones at 450F/230C/gas mark 8 until brown around the edges. Using a metal spatula lift the biscuit off the mat while hot and shape into cones. Store cones in air tight container.

Raspberry Sauce:
In a container mix the berries and the sugar and then put into a blender and puree for 2 minutes. Strain the mixture and refrigerate until ready to use.

To serve:
Place the cones in the center of 4 plates and fill with the custard. Sprinkle with mixed fruit of your choice i.e. raspberries, strawberries, blackberries, mango. Pour the raspberry sauce around the cone, sprinkle with a little sieved icing sugar and serve.