Cayman Islands - caymanian - Caribbean Recipes

RED CONCH CHOWDER

Ingredients:

6 potatoes
1 hot pepper
3 bay leaves
1 head of celery
3 teaspoons of salt
2 teaspoons of thyme
2 large green onions
3 cans of kidney beans
3 teaspoons of pepper
2 cans of tomato paste (12 oz.)
8 pounds of chopped fresh conch
2 cans of tomatoes with juice (16 ounces)
2 medium onions

Instructions For Preparation:

To make the conch tender pound on it with a
wooden meat hammer. Add all the ingredients
together then boil for about several hours
until blended.

May be served with garlic croutons. Float 1
teaspoon of the sherry on top next sprinkle
with parmesan cheese for that extra touch.
Enjoy!

CONCH FRITTERS

Ingredients:

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

Directions:

First, mix the first 6 ingredients. Add enough
of flour to form a thick batter, then add the
remaining ingredients. Note: The batter should
be stiff enough to roll like a meatball.

Next roll in flour and drop into oil heated to
350 degrees. Cook until brown. Serve with tingy
cocktail sauce along with the tartar sauce.
Serves 15 (cocktail guests.)

ALMOND TREE'S MANGO CHUTNEY

Ingredients:

-sliced mangoes
1/2 cup of raisins
1/2 medium onion diced
2 tablespoons of sugar
1 tablespoon of dark rum
1/8 teaspoon of cinnamon
2 tablespoons of vinegar
1 tablespoon of hot sauce
-salt and pepper for flavor
1 tablespoon of vegetable oil
1/2 medium green pepper diced

Directions:

First in a small sauce pan place the
oil, onions, green pepper along with
the mango and cook until the onions
are clear.

Now add all of the ingredients except
for the raisins and cook for about 15
minutes.

Finally, add the raisins and cook for
30 minutes. Now let cool and store in
the refrigerator for up to 2 weeks.

MANGO CHICKEN

Ingredients:

1 egg
-mango chutney
-garlic powder
2 cups of bread crumbs
1 cup of milk (evaporated)
1 cup of all-purpose flour
-salt and black pepper to taste
6 to 8 oz. chicken breast (boneless)

Directions:

Preheat the oven to 350 degrees. Use a mallet
to pound the chicken breast on each sides and
season with garlic, powder, pepper and salt to
taste.

Add chutney on half of the chicken breast and
fold together. In separate bowls combine flour,
milk, a beaten egg, and bread crumbs. Coat the
stiffed chicken breast with flour, then milk,
then egg and bread crumbs.

Pour the vegetable oil into a hot skillet, now
add chicken breast, brown, then rotate so that
the entire chicken is a golden brown color.

Drain off the excess oil. Transfer the chicken
into the baking dish and bake in a heated oven
for about 25 minutes. Makes six servings.

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