GRENADA RECIPES

[Zoley!]

Stuffed Breadfruit

Country(ies): Grenada

INGREDIENTS


1 lb. ground beef
2 tbs. seasonings (ground)
1 small onion,
chopped salt and black pepper
2tbsp. cooking oil
2 tbs. tomato paste
1/4 c. water
1 breadfruit

METHOD

Scoop out heart of breadfruit. Cook ground beef with seasonings, onion and tomato paste. Drain off excess oil Stuff breadfruit with mixture, replace stem and roast in hot oven 425 f for another half hour. Test to see if breadfruit is tender with fork or skewer. Variation: in place of ground beef, you could use 1/2 lb. beef and 1/2 lb. Pork or flaked fish and spicy tomato sauce.

[Zoley!]

GRENADIAN RUM PUNCH

3 cups water
One 12-ounce can frozen pineapple juice concentrate, thawed
One 12-ounce can frozen orange juice concentrate, thawed
pint passion fruit sorbet, melted
1 1/4 cups white rum
3/4 cup golden rum
3 tablespoons fresh lime juice
1/2 teaspoon freshly grated nutmeg
In a large punch bowl or pitcher, combine the water with the sorbet, orange and pineapple juice concentrates, white and golden rums, grenadine, lime juice and nutmeg. Fill 6 tall glasses with ice, pour in the punch and serve.

[Chicokid]

Thanks for reminding me of some of our receipes.

I will try to post one about Oil Down: Our local dish :D

[Pondadat]

These are great Zoley! Chico post that so I can get it Ok.

[InkyP1]

Nutmeg Ice Cream

Country(ies): Grenada


INGREDIENTS

1 1/2 cups milk
1 1/2 cups heavy cream
3 large eggs
3/4 cup sugar
1 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon vanilla

METHOD

In a saucepan bring the milk and the cream just to a boil. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175°F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.



Makes about 1 quart.

[Zoley!]

OIL DOWN


1/2lb salt meat (pre-soaked)
1 medium onion chopped
1 large breadfruit
8-10 young dasheen leaves
2-4 cups coconut milk
1 sprig celery, chive and thyme
2 medium carrot chopped
2 seasoning peppers chopped
1 lb dumplings
2 tbsp. tumeric (saffron)


This is the national dish of Grenada. A very simple, delicious and robust dish. Extremely popular at local "cook-ups", (barbecue parties at the beach). Soak salted meat overnight.
Boil salted meat for about 15 minutes in a heavy aluminium pot. Add onion, celery, chive, thyme
and seasoning pepper.Peel and slice breadfruit and arrange above meat. Add carrots and dumplings. Add coconut milk and turmeric. Cover pot closely and cook on medium heat till all the water is absorbed. When cooked remove callaloo leaves (dasheen leaves) and stir slightly.
Serve along with breadfruit and meat. Any other meat may be used.

[Zoley!]

PEPPER POT

11b shin of beef
5 leaves of spinach or dasheen leaves
2 medium onions
2 tblsp of thyme, 1 clove garlic
2 tomatoes
1 beef stock cube
1lb yam or dasheen
8oz pumpkin
1 chilli pepper
3 pt water


For dumplings
12 oz. plain flour
4oz cornmeal
1/2 tsp salt
water to bind

Originated by the Carib Indians. Their soup was cooked in a huge pot over a fire. Pepperpot is said to be delicious heated up the next day. Wash and cut meat. Cover with water and boil with the beans for 15-20 minutes. Chop vegetables and add to pan with other ingredients. Cook for 1 hour. To make dumplings mix flour, cornmeal and salt with a little water. Roll into balls with your hands. Drop into the boiling mixture and cook for the final 15 minutes.

[Drew]

pepper pot is grenadian, thought it was jamaican. oh well.

[Zoley!]

ROAST PORK CALYPSO STYLE

Roast Pork
3 shallots, chopped
2 bay leaves, crumbled
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
2 3/4-pound pork tenderloins


Sauce
1 1/2 cups fresh orange juice
1/4 cup minced shallots
3 tablespoons brown sugar
2 tablespoons minced peeled fresh ginger
2 bay leaves
3/8 teaspoon ground allspice


Fresh spinach leaves
2 avocados, peeled, pitted, sliced crosswise
Minced fresh parsley


Black Bean, Heart of Palm, and Corn Salad
1 16-ounce can black beans, rinsed, drained
1 10-ounce package frozen corn, thawed, drained
1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander

For Roast Pork:
Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)

For Sauce:
Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.
Serves 4.