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Guadeloupe Recipes

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Recipes on this page:

Black Bean Chicken

Ingredients:

1 Jalapeno pepper seeds
-removed and chopped
1 teaspoon of ground cumin
1 Pepper (freshly ground)
1 tablespoon of olive oil
1/2 cup of chopped onion
1 tablesoon of lemon juice
1 15 ounce can of black beans
1 Cut up chicken (3 1/2 pounds)
1/2 cup of chopped green pepper
1 large clove of garlic minced
1 peeled and chopped medium
-size tomatoe

Directions:

For flavor sprinkle the chicken with the
fresh ground pepper.

Saute the chicken in olive oil into a 12
inch skillet for about 3 minutes on each
side; remove from pan.

Add the green pepper, onion, garlic and
jalapeno pepper into the pan drippings.
Cook the onions for about 2 minutes or
until softened.

Next add the cumin, the tomatoes, lemon
juice and black beans then stir. Return
chicken in pan. Simmer for 20 minutes.

covered for at least 10 minutes continue
to cook until chicken is done and juices
run clear. Serve with rice.

 Pineapple Chicken Rundown

Ingredients:

2 tablespoons double cream
2 chicken or turkey breasts
-(boneless) seasoned
-with salt, pepper and thyme.
90 g (3 oz.) pineapple chunks
-(preferably fresh)
180 ml (3/4 cup) Walkerswood
-Coconut Rundown Sauce
1 fresh pineapple, halved
-and scooped out

Method:

Grill the chicken breasts for about
8 to 10 minutes. Dice and heat with
the rundown sauce, pineapple chunks
and cream. Serve into the pineapple
halves.

Finally, garnish this dish with the
papaya chunks and warm in the oven.
Serve with mashed potatoes.

Serves Size 2

Stuffed Cabbage Leaves

Ingredients:

2 ounces of magarine
1/4 cup lemon juice
4 large garlic cloves
1 cup of uncooked rice
1 pound of minced beef
-pepper and salt to taste
2 teaspoons of fresh mint
2 pounds of cabbage
-(light ones)

Directions:

Core then parboil cabbage leaves until
they are limp and easy to roll. Now in
a colander put and separate the leaves.
Slice each leaf in half on the ribs.

Leaves should be about 4'x 6'. Mix the
rice the magarine, meat and seasonings.
Place 1 tablespoon of the rice mixture
along rib and spread out to the length
of leaf.

Roll as for jelly roll. Gently squeeze
each roll when placing in pan. Arrange
in compact rows in pot.

Sprinkle the crushed garlic between the
rolls and tbs. salt. Cover the pot with
water up to the cabbage level.

Put a tight lid on the pot and cook on
medium fire for about 15 to 20 minutes.
Mash 1 clove of garlic with mint and a
little salt.

Add the lemon juice then pour over the
entire top of cabbage and for at least
20 minutes let it simmer. or cook till
the rice is done.

 Caribbean Ginger Turkey

Ingredients:

-1/2 cup of Water
-1/4 cup of soy sauce
-1/4 cup of dry sherry
-1/2 teaspoon of ginger
-1/4 cup of brown sugar
2 teaspoons lemon juice
1 clove garlic, chopped
2 tablespoons apricot jam
2 tablespoons vegetable oil
2 pounds turkey breast, skinned

Directions:

Carefully bone the turkey breast. Remove
the fillet from the under side of breast
by detaching the feather-shaped piece of
the boneless meat beside the breast bone.

Cut the remaining breast meat into 3 equal
portions. In a plastic bag, combine water,
soy sauce, sugar, sherry, oil, lemon juice
apricot jam, ginger along with garlic, mix
well to dissolve sugar.

Prop bag in a bowl, add turkey, submerge in
marinade. Marinade 4 - 6 hours or overnight.
Remove meat from the marinade reserving the
marinade.

Broil or barbecue the turkey 12 - 15 minutes
turning, brushing meat with marinade. Serve
with the rice and garnish with sliced fruit.

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