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Guadeloupe Recipes

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Recipes on this page:

Guadeloupe Chicken Salad

Ingredients:

-paprika
-salt to taste
-lettuce leaves
1/4 cup of sour cream
2 tablespoons of lemon juice
1/4 teaspoon of ground cumin
2 cups of cooked chicken (diced)
1/4 cup of onion, chopped finely
1/4 cup of carrot, chopped finely
2 tablespoons of drained capers
2 tablespoons of cilantro (chopped)
1 avocado, peeled and cut into wedges
1/4 cup TABASCO brand Green Pepper Sauce
2 tablespoons finely chopped red bell pepper

Directions:

Combine chicken, onion, carrot, bell pepper,
cilantro, and capers in a bowl and mix well.

Combine the mayonnaise, sour cream, TABASCO
brand Green Pepper Sauce, lemon juice along
with the cumin and the salt to taste into a
small bowl and

mix well pour over chicken mixture and toss
well. Serve the chicken salad on the top of
lettuce leaves along with the avocado wedges
and sprinkle the salad with the paprika.

Next add more TABASCO Green Pepper Sauce, if
desired.

Makes 4 servings.

Porc-Colombo

Ingredients:

1 onion
4 chives
2 chilis
1 zucchini
3 potatoes
1 aubergine
1 thyme stick
1 green mango
800g porc meat
5 parsley sticks
7 cloves of garlic
-juice of 1 lemon,
1 pinch of clovepowder
-vinegar, oil, salt, pepper
1 pinch of coriander and aniseed
2 spoonfull of massalé or Colombopowder

Directions:

First season meat then cut it into pieces
along with 5 mashed garlic cloves, pepper,
salt, 1 chopped chili, clove powder and a
little bit of the vinegar. Soak it for at
least 30 minutes.

Next finely chop the onion, chives with the
rest of the garlic. In a little bit of oil,
gently fry them and add, aniseed, coriander
and thyme.

Now add meat with the chopped mango and let
the meat brown and add the 2nd chilli. Chop the aubergine, zucchini with the peeled
potatoes. Add to meat along with the massale
or the Colombopowder, mixed with a little of
water.

Use the water to cover the meat and place a
lid over the top of the saucepan and let it
simmer for about 50 minutes, stirring from
time to time. Adjust the seasoning.

Add the lemon juice in 5 minutes before the
end of cooking time.

Note: You can find the Colombopowder at a
Delikatessen or in specialized shops. Makes
4 Servings.

Preparation: 30 minutes plus 30 minutes of
soaking.

Cooking time: 1 Hour

Pork Roast Guadeloupe

Ingredients:

1/4 cup of water
1 cup of beef broth
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of olive oil
1 tablespoon of cornstarch
3 tablespoons of lime juice
2 teaspoons of granulated sugar
1/2 cup of finely chopped onion
2 tablespoons of snipped parsley
2 large cloves of garlic, minced
1/4 teaspoon dried thyme, crushed
1/2 teaspoon of dried thyme, crushed
1 1/2 pound of boneless pork loin roast
1 to 2 teaspoons finely chopped jalapeno
-pepper (1/2 small)

Directions:

To make the marinade, combine the onion, water,
garlic, lime juice, olive oil, jalapeno pepper
with the half teaspoon of thyme along with the
salt and pepper.

Place the pork loin into plastic bag. Pour the
marinade on top of the pork loin. Tie shut the
bag, put meat in bowl and refrigerate for 4 to
6 hours.

Take pork loin out of the marinade, reserving
marinade. Put the meat right on the rack in a
roasting pan.

Remove meat from marinade, reserving marinade.
Place loin on rack in roasting pan.

Roast in a 350 degrees F. oven for at least 40
to 50 minutes or until desired doneness (155 -
160 degrees internal temperature for medium).

Remove meat from pan and cover with foil. Let
it stand for about 10 minutes. Meanwhile strain
remaining marinade. Deglaze pan with 1/2 cup of
the beef broth.

pour into a small sauce pan. Add the strained
marinade, sugar and the remaining 1/4 teaspoon
of thyme to the saucepan.

Combine the remaining broth with the cornstarch,
add to saucepan. Cook then stir until thickened
and bubbly.

Cook, stir for about 1 minute more. Stir in the
parsley. Slice meat to serve, serve with sauce.
Adjust the amount of pepper to suit your tastes.

Note Make sure to cook the sauce until its bubbly.
Serve with the orange & onion salad, seasoned the
roasted potatoes. Enjoy!

Serves 6 People

 Chicken Colombo

Ingredients:

2 pounds of chicken
1 tablespoon of salt
1 tablespoon of butter
1 tablespoon of pepper
2 cups of chicken broth
1 clove of garlic, crushed
2 tablespoons of fresh thyme
2 tablespoons of sunflower oil
2 tablespoons of chopped chives
3 tablespoons of chopped parsley
1 can (14 ounces) of coconut milk
2 cups of peeled and chopped onions
1 cup of peeled and chopped bananas
1/2 cup of shelled pistachios (optional)
1 teaspoon of chopped Scotch Bonnet pepper
2 tablespoons of freshly squeezed lime juice
4 tablespoons of colombo powder (see Note below)

Directions:

In a large saucepan, heat the oil and butter. Stir
in chicken along with the colombo powder. Cook over
medium heat for 15 minutes until brown.

Add chicken broth, onions, 1/2 can of coconut milk
, garlic, lime juice, thyme, chives, parsley, Scotch
Bonnet pepper, salt and pepper. Simmer over medium
heat for 45 minutes. Turn off the heat.

Finally, stir remaining coconut milk, bananas, and
the pistachios. Serve hot with Creole Rice.

Yield: 6 servings

*Note: The Colombo powder is a French West Indies
curry powder, a mixture of cloves, cumin, Malabar
black pepper, coriander, brown mustard, fenugreek
and turmeric.

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