One week for the Carnival weekend but the season began a long time ago, just around Christmas. There are many visitors and many expats on our island to celebrate the “greatest show on earth.” We welcome you all wholeheartedly. I do hope you have all had the chance to celebrate the rich and vibrant taste of our diverse nation.
From our curries to our stews, our rotis to our bakes, ice-creams, sweet-breads and desserts. If you are entertaining here are some recipes guaranteed to have them coming back for more!
Grilled fish buljol
Whenever there was left-over fried fish in my home, my mother would flake it the next day and make a buljohl from the fish. It was always so delicious, I have created a riff off of that recipe and grill the fish fresh, it’s as delicious and you can create it anytime!
1 lb fresh fish fillets
1 tsp minced garlic
salt and black pepper
1 tsp minced chives
1 tbs olive oil
1 large onion, thinly sliced
1 pimento pepper, chopped
1 large tomato chopped
2 eggs hard boiled
2 tbs chopped chadon- beni
sliced avocado, lettuce to garnish
Marinate fish in chives, salt, black pepper and garlic and olive oil.
Place in heatproof platter and broil for 4 minutes per side.
Remove and flake gently with a fork.
In a non-stick sauté pan, heat 2 tbs olive oil and sauté onion and pepper for only one minute.
Remove and add to fish, add tomatoes, and toss. Season with salt if needed.
Place fish onto platter, decorate with lettuce and egg wedges.
Sprinkle on chadon- beni.
Drizzle with extra olive oil and serve.
Serves 4 to 6
Fried bakes
4 cups all-purpose flour
1 tbs shortening
4 tsp baking powder
1 tsp salt
1 tsp brown sugar
vegetable oil for frying
Combine flour, salt, baking powder and sugar in a mixing bowl.
Add the shortening and rub into flour until mixture resembles fine crumbs.
Add enough water just to make a soft dough.
Knead on a floured surface for about 5 minutes.
Rest flour for 30 minutes.
Divide dough into 2 pieces and divide each piece into 12 pieces.
Rest dough for another 5 minutes, and then roll out each piece to about 3 inches in diameter.
Heat vegetable oil in a deep frying pan and fry bakes in hot oil making sure that they are covered in oil.
Turn and fry until fully ballooned or puffed.
Remove and drain.
Serve hot.
Curry crab and coconut dumplings
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This is a riff of the original and my favourite!
Filling:
6 ozs crab meat
Salt and pepper to taste
1 tsp lime juice
2 tbs vegetable oil
2 cloves garlic, chopped
1 small onion, chopped
1 pimento pepper, seeded and chopped
¼ tsp allspice
Curry sauce
2 tbs vegetable oil
1 hot pepper, seeded and chopped
2 tbs chopped onion
2 cloves garlic
2 tbs curry powder
½ cup water
1 cup coconut milk
¼ cup chopped chadon beni
¼ cup chopped chives
juice of one lime
Dumplings
2 cups flour
1 tsp butter
2 tsp baking powder
½ tsp salt
Place all ingredients in a m
