British Virgin Islands - Caribbean Recipes

Okra Fungi

INGREDIENTS:

-cornmeal
2 tbsps butter
-salt for flavor
-1/4 tsp of pepper and
1-1/2 cups of fine yellow
2-1/2 cups of boiling water
10 oz. package of
-frozen cut okra

METHOD:

In boiling water add the frozen cut
okra. Cook until just barely tender.
Bring 2-1/2 cups of water to a boil in
a medium sauce pan.

To make a lump free fungi, mix about
-1/4 cup of the cornmeal with -3/4 cup of
water in a separate small bowl.

Add this mixture back into the larger
pot of boiling water. Then, add the
rest of the cornmeal into the pan in
a slow steady stream, while stirring
constantly.

Now add the boiled cut okra along with
the cooked cornmeal. Mix well, stir in
the butter, salt and pepper.

Next let it simmer for about 5 minutes
more. Now serve the okra fungi piping
hot with some boiled fish on the side.

Serves: About 8 persons

Lobster Salad

Ingredients:

1/2 cup of mayonnaise
1/4 cup of diced cucumber
1/4 cup of onion chopped
1/4 cup of celery chopped
12 ounces of cooked lobster,
-cut into 1/2 inch pieces
1/4 cup green pepper chopped
-pepper and salt to taste
-a dash of hot pepper sauce
2 tablespoons of lime juice
-from a fresh lemon

Directions:

First combine the mayonnaise along with
the juice. Carefully toss the mayonnaise
and the remaining ingredients. Chill in
the refrigerator.

Finally, serve the lobster tails on top
of a bed of salad greens. Decorate with
slices of lemon.

Serves: 6 people

Baked Crab

Ingredients:

-oil
2 eggs
-bread crumbs
4 tbsp melted butter
1 lb of cooked crab meat
-salt, black and hot pepper

Directions:

Now mix the crab, butter, eggs and
spices. Make small flat cakes then
roll in crumb.

in the oil until golden brown Note:
The lobster meat can be used as a
variation.

Cooking time: 20 min
Serves: 6

Cactus Soup

Ingredients:

-flour
-water
1? pounds of oxtail
-sea salt to taste
3 cans chicken broth
3 leaves bay rum bush
1? cups cactus, chopped
2 small onions, chopped
1 can of broken shrimp
1 12-ounce can V-8 juice
3 to 4 tablespoons cooking oil
1 parrot fish or yellow tail,
-poached dash local hot pepper
-sauce

Method:

Trim the fat off the oxtails. Salt
the tails with pond salt, roll in
flour and brown all sides in oil.

This takes about 20 minutes. Simmer
or cook over the low heat. Add the
smooth chopped cactus. Next select
the tender young pads without woody
fibers.

It is necessary to simmer the cactus
and oxtail in broth, covered, over
low heat for at least 2 hours, until
the meat will fall off the bones of
the oxtails.

During this long, slow cooking, drain
off one cup of the broth and poach or
steam a parrot fish or yellow tail in
the broth, plus a few drops of local
hot pepper sauce.

After 15 minutes, remove the fish and
separate the fish from the bones. Add
the fish and the chopped onions to the
big frying pan. Drain, rinse and add 1
can of the small broken shrimp.

After the cactus soup has simmered for
2 hours, add V-8 juice, chicken broth,
plus three cans of water and bay rum

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