BARBADOS RECIPES

[Zoley!]

Rice & Stew (Barbados)

Country(ies): Barbados
INGREDIENTS


8 oz. Stew beef
1 large carrot - peeled and sliced
2 medium potatoes - peeled and quartered
2 tbs. Bajan Seasoning
1/4 tsp. Seasoned salt
1 tbs. Gravy browning
2 tbs. Tomato ketchup
1 cup Water
2 tbs. Vegetable oil
2 cups long grain rice soaked in water for 2 hours
1/2-cup pigeon peas soaked in water overnight - or 1 cup of canned pigeon peas
1 oz. Salt pork
1/2 tsp. Thyme
4 cups water

METHOD


For the stew:

Wash and cut beef into bite sized pieces then rub with the Bajan Seasoning and Tomato Ketchup. Heat the oil in a skillet and stir-fry the meat for 10 minutes. Pour in the gravy browning and cook for another 5 minutes. Add the water, cover and simmer for 30 minutes. Stir in the carrot and potatoes, adjust the seasonings with a little seasoned salt, and cook for another 15 minutes. Add a little more water if necessary. The meat should be tender after 45 minutes of cooking but if not go a while longer.

For the rice:

Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil. Reduce heat and simmer for 30 minutes or until peas are tender. Wash and drain rice and add to the pan. Pour in enough water to just be level with the rice and peas mixture. Bring to the boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or until all the water has evaporated. Rice that has been soaked does not require a lot of liquid to cook and also the cooking time is reduced.

[Zoley!]

COU-COU- the national dish of Barbados when eaten with flying fish;loosely based on the middle eastern cous-cous but the okras make the difference!

INGREDIENTS

4 okras thinly sliced
4 cups boiling water
2 cups corn meal
2 cups cold water
1 tsp salt
1 tbsp butter

METHOD
Cook the okras in boiling water for 10 to 12 minutes.While they are cooking,mix the corn meal and cold water to a smooth paste.
When the okras are soft, lower the heat, add salt and corn meal mixture, stirring constantly with a "cou-cou stick" (wooden spoon) until the mixture becomes fairly stiff.
When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.
Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl. Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.

[Zoley!]

PUNCHA-CREMA- an addictive drink that sneaks up on you when you least expect.

INGREDIENTS

1½ cups dark rum
4 eggs
1 415ml (14½fl. ozs)can condensed milk
Angostura Bitters
Grated nutmeg (to taste)
1 tsp lime juice
1 tsp vanilla essence.

METHOD
Combine the rum, milk, eggs, essence and lime juice in a blender
Sprinkle on a few drops of Angostura Bitters. Add grated nutmeg.
Serve chilled.

[lillian]

FRIED FLYING FISH- when eaten with cou-cou is the national dish of Barbados. A truly delicious fish which is also prepared steamed.



INGREDIENTS

1 lb flying fish
1½ tsp salt
Juice of large lime
1 clove garlic (crushed)
1 tsp fresh minced chives
1 small onion (minced)
½ tsp dried marjoram
Dash hot pepper sauce
1/3 cup all purpose flour
½ cup cornflakes crumbs
1/8 tsp cayenne pepper powder
¼ tsp black pepper
1 egg ( lightly beaten)
Oil for pan frying
2 limes quartered for garnish



METHOD
Place fish fillets in a shallow plate or dish, season with 1 tsp salt and lime juice and set aside for 15 minutes.
Drain and pat fish dry on paper towels. In a small mixing bowl mix garlic, chives, onion, marjoram and hot pepper sauce together. Rub mixture on fillets.
Mix flour, cayenne pepper,½ tsp salt and black pepper together in a shallow bowl. Dip the fillets in flour, then egg, then cornflakes crumbs.
Heat oil in a heavy skillet and cook fillets for 3 minutes on each side. Keep fried fillets warm while cooking the remaining fillets.
Garnish with lime wedges and serve.