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Le Moor
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Posted: Thursday February 24th, 2005 17:52 |
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Please place your black food and cooking methods here or any reciepes for that matter.
I'll start off with the Bajan national dish Flying Fish and Cou Cou
Cou-Cou:
2 cups water
10 small okra, finely sliced
1/4 red bell pepper, cored, seeded, and finely chopped
1 teaspoon salt
1/4 teaspoon hot sauce
4 tablespoons unsalted butter
1/2 pound fine cornmeal
Flying Fish:
8 Flying Fish (about 1 1/2 pounds), scaled, boned, and butterflied
3 tablespoons Bajan seasoning (also called green seasoning)
Lime juice, as needed
Salt, as needed
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, sliced
1 stalk celery, diced
1 bay leaf
2 tablespoons catsup
1/2 teaspoon curry powder
1/2 teaspoon mustard
1 teaspoon sugar
1 cup water or fish stock
1/4 green bell pepper, sliced
1/4 yellow bell pepper, sliced
1/4 red bell pepper, sliced
2 large tomatoes, chopped
2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme
1/4 teaspoon hot sauce
Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until very thick. Transfer half of the okra mixture to a bowl.
Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick. Add the remaining okra mixture and 2 tablespoons butter and stir until smooth. Cover to keep warm.
Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and lime juice, and season with the salt, to taste. Roll each fish up tightly and secure with a toothpick.
Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just cooked through, about 10 minutes. Season with salt, to taste.
Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top.
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The Watcher
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Posted: Thursday February 24th, 2005 18:08 |
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AHHH
I like this thread!!
Ill be watching with interest
DrunkMonkey's curried goat (eat it with plain white rice)
Cardimon, corriander, and cumin seeds.
Turmeric, Curry Powder, Garam masala, Ciniman (optional)
Two onions
Flour
Grated coconut
Coconut milk
Bout 3-5 green chilli peppers (depending on taste)
Chopped corriander, bout 3 bay leaves
About 500 to 750g of mutton (I don't know, I look and point in the butcher's sorry)
Dry roast the Cardiman, Corriander and cumin seeds on low heat and then crush/pound them.
Fry one and half chopped onion till golden
Add curry power (2-3 teaspoons), turmeric (2 tablespoons), the seeds you pounded and the bay leaves. Fry for a few minutes to mix flavours.
Roll the goat meat in flour and brown it. Add salt. Then add the spices and stuff.
Add the grated coconut till it goes creamy and then a bit of coconut milk and a pint of meat stock.
Put in the chilli peppers (whole or chopped, up to you), close the lid and leave it to simmer on mid/low heat for about one hour.
Add garam masala, corriander leaves, and half a chopped onion. Simmer for another 10 minutes.
now eat
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Mafdet
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Posted: Thursday February 24th, 2005 18:14 |
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Crocodile Stew served with 101 insects coated in larver and marinated in swamp juice.
ok people I'll give you 3 days to get the ingrediants then I will come back with the receipe instructions
Only joking Le Moor I'll come back with a more authentic receipe.....promise
My child your world by Frank Morrison
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dimoke
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Posted: Thursday February 24th, 2005 18:15 |
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Oi Le Moor how dare you
I was planning to start this myself...... Ahhhhhhhh
Never mind.........looking forward to teaching some kitchen idiots here a thing or two.......
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Posted: Thursday February 24th, 2005 18:16 |
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Trini Pigfoot souse
ingredients
4lbs pig foot chopped into small pieces
4 cloves garlic minced
.5 tbs black pepper
chpped hot peepers
1 large onion thinly sliced
1tbs sugar
2-3tbs salt
2 large cucumbers chopped n peeled
3-4 cups water
Method
1 cook pigs feet in water & salt until tender or pressure cook
2 drain well & rinse in cold water
3 combine in a large bowl, 4 cups water, lime juice, sugar, salt , black pepper hot pepper & garlic
4 add meat cucumber & onion marinate for a few hours in the fridge. adjust with salt n pepper & garnish
AND ITS DAMM NICE
although im not a trini I do enjoy a pigs foot and always keep a tub in the fridge
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Parris
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Posted: Thursday February 24th, 2005 18:19 |
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dimoke wrote: Oi Le Moor how dare you
I was planning to start this myself...... Ahhhhhhhh
Never mind.........looking forward to teaching some kitchen idiots here a thing or two.......
My great grandmother born December 25th, 1912 (Sill alive and kicking) mades this when anyone in the family would get sick.
1cup whiskey (Must be Old Fosters)
1cup then slice onion peels
3 table spoons of honey
1/4 cup lemon juice.
bring to a boil until oinion slices are soft.........
cool down
wrap up in a blanet....sip lovingly.
To this day when I get sick I call home and have her walk me through it step-by-step.
PaRrIs
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african_princess83
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Posted: Thursday February 24th, 2005 18:23 |
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Good thread
This is an Eritrean(East-Africa) dish called Alicha. It's a curry-like meal. You're suppose to eat it with "taita"(sort of Eritrean flatbread) but you can eat it with rice or bread also, as it takes two days to prepare the "taita" .
For 6 servings
1 c Onions; sliced
2 tb Corn oil
2 lb Meat with bone; beef, lamb
-or goat, cut in 3 inch
-pieces
2 cl Garlic; sliced
1 ts Salt; to taste
1 ea Fresh hot green chili;
-sliced
1/4 ts Gingerroot; crushed, fresh
1/4 ts Mustard seeds; crushed
1/4 ts Caraway; crushed
1/4 ts Tumeric; ground
1 1/2 c Water
In dry pan over medium heat, stir fry onions for 2 mins. Add the oil
and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring
frequently.
Add all of the spices and seasonings at one time and stir well. Add
the water and bring to a boil. Cover the pan and cook over moderate
heat for about 45 mins, or until the meat is tender. Should the
curry dry out too quickly, add another 1/2c water. At the end of the
45 mins, there should be very little sauce.
Serve warm or at room temperature.
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Burning Spear
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Posted: Thursday February 24th, 2005 18:27 |
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Mafdet,
Hurry up and look one up online. We all know you don't know what the inside of a kitchen looks like.
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Mafdet
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Posted: Thursday February 24th, 2005 18:45 |
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Burning Spear wrote: Mafdet,
Hurry up and look one up online. We all know you don't know what the inside of a kitchen looks like.
@BS
ah thats not nice now is it.....and thats not what your mama said when she keeps asking me for cooking tips. I was happy to help her out because man can't live by meatloaf and grits all their lives.
No Limit by Frank Morrison
Last edited on Thursday February 24th, 2005 18:47 by Mafdet
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Burning Spear
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Posted: Thursday February 24th, 2005 18:53 |
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Lady,
That was a good one.
But please share with the board a recipe from your nation? I just can't picture you in a kitchen cooking anything that goes beyond the basics that includes boiling water?
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Taysense
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Posted: Thursday February 24th, 2005 19:06 |
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too many vegetables on the coo coo.
slap of meat is always good.
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Mafdet
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Posted: Thursday February 24th, 2005 19:21 |
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Ackee and Saltfish
INGREDIENTS :
1 dozen ackee (or more if you like )
1/2 lb. Saltfish
1 onion
Black pepper
hot scotch bonnet pepper (depending on how hot you like it)
1 small sweet pepper
cooking oil
How to cook
1. Soak Saltfish in warm water After soaking saltfish place it in cold water and boil. If using fresh ackee clean the ackee. Remove the seeds and all traces from the ackees then wash ackees several times. If using tin ackee open tin and drain ackee from juice.
2. Cover and boil until moderately soft. then drain, and leave to one side.
3. Pick up the saltfish and remove any bones. Fry the sliced onions scotch bonnet pepper and sweet pepper. Add saltfish and the ackees, and turn the heat up slightly then add black pepper to taste
Best eaten with hard food such as yam green banana sweet potatoe etc.
This is a lovely dish to cook and give to friends and family however if Burning Spear is present as a guest then refer to my crocodile receipe above and cook a small potion for Burning Spear, actually no need to cook it just serve it raw and butchered to him soley while the rest enjoy the lovely Ackee and Saltfish
Wateka Maju II by Gakonga
Last edited on Thursday February 24th, 2005 19:23 by Mafdet
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Mafdet
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Posted: Thursday February 24th, 2005 19:28 |
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Burning Spear wrote: Lady,
That was a good one.
But please share with the board a recipe from your nation? I just can't picture you in a kitchen cooking anything that goes beyond the basics that includes boiling water?
@BS
Don't knock it the heart of good cooking involves having to use boiled water unlike you that only need your wrist action to wrip the package open and then pop it into the microwave and sit patiently until you hear that TICK sound  I stick to receipes and cooking passed down to me from my mother and her mother way before the invention of microwaves and yes does involve boiling water. Going back to basic as you so put it, seems to me what a lot of people need to do as one means to combat the obesity crisis we face today.
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Abissinia
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Posted: Thursday February 24th, 2005 23:17 |
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african_princess83 wrote: Good thread
This is an Eritrean(East-Africa) dish called Alicha. It's a curry-like meal. You're suppose to eat it with "taita"(sort of Eritrean flatbread) but you can eat it with rice or bread also, as it takes two days to prepare the "taita" .
It'll even go down very nicely with a side dish of doro wot, Kitfo and wash it down with a large glass of tella...
Make me very hungry LOL!
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Le Moor
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Posted: Friday February 25th, 2005 16:18 |
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This drink is like Marmite-not in taste but as in you'll either love it or hate it. Personally i love it, my family love it but cant find a single friend who does.
Maurby
Ingredients:
2 cups of water
4 pieces of Mauby bark
1 piece star anise
1 piece cinnamon
2 cups sugar
Angostura Bitters
Method:
- Put all ingredients in a pot and boil for 5 mins.
- Remove from heat and cool
- Strain liquid
- Add water to desired strength and sugar to taste.
- Serve with ice cubes and a dash of Angostura Bitters
Last edited on Friday February 25th, 2005 16:39 by Le Moor
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african_princess83
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Posted: Friday February 25th, 2005 16:49 |
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Abissinia wrote: african_princess83 wrote: Good thread
This is an Eritrean(East-Africa) dish called Alicha. It's a curry-like meal. You're suppose to eat it with "taita"(sort of Eritrean flatbread) but you can eat it with rice or bread also, as it takes two days to prepare the "taita" .
It'll even go down very nicely with a side dish of doro wot, Kitfo and wash it down with a large glass of tella...
Make me very hungry LOL!
lol I'm getting hungry too just by reading it. I'll skip the tella though, don't like beer! I know I'ma wimp, even my 4yr old cousin in Eritrea was drinking it like milk 0_o
Anyway another recipe
Tsebhi derho (spicy chicken)
Ingredients:
3 Medium size onions, chopped
50 cc chili paste (berbere)
50 cc tegelese tesmi (herb butter)
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 spoons lemon juice
2 spoons tomato paste
2 teaspoons salt
4 large tomatoes, peeled
1 kilo chicken
6 hard boiled eggs (peeled)
pepper and salt to taste
Cut the chicken into pieces and drain them well. Sprinkle the pieces with a mixture of the lemon juice and the salt and marinate during 30 minutes. Fry the onions lightly on a low fire in the frying-pan. Do not use butter or oil. Add some water if necessary to prevent burning or sticking. When the onions are done, add the berbere and fry shortly. Add the tegelsi tesmi and fry this mixture for 5 minutes. Add the tomato paste, tomatoes skinned and sliced, garlic and ginger and simmer during 20 minutes on a low fire, stirring regularly to prevent sticking. Add some water and the pieces of chicken and simmer until the chicken is done. Add the eggs to the sauce shortly before serving. Serve with taita or rice
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Posted: Friday February 25th, 2005 17:01 |
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Le moor
I too love maurby
Where you from?
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dimoke
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Posted: Friday February 25th, 2005 17:03 |
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| What is Maurby??
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Posted: Friday February 25th, 2005 17:05 |
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Its a drink
apart from me Ive never met anyone else (including my own family) who like it
so I dont really get to have it as nobody likes it
it tastes a little like anaseed (sp)
Last edited on Friday February 25th, 2005 17:07 by
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dimoke
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Posted: Friday February 25th, 2005 17:12 |
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| @BP
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Posted: Friday February 25th, 2005 17:15 |
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Le Moor
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Posted: Friday February 25th, 2005 18:00 |
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Black power
"mannnnnn i from down de road and come back"
Bajan parentage of course. What about you?
I think i spelt it wrong its spelt Mauby
Last edited on Friday February 25th, 2005 18:02 by Le Moor
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Le Moor
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Posted: Friday February 25th, 2005 18:05 |
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| The key to Mauby is to add plenty sugar cos it can taste bitter and must be drunk chilled.
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Posted: Friday February 25th, 2005 22:23 |
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Ok....This is a Congolese dish best served with rice!
Oxtail with organic baby carrots:
You will need:
1 chop of oxtail* Ask the butcher to chop it like curry goat sized meat*
1 Red onion:Finely choped
Garlic
Ginger
1 Tesco Choped tomatoes with herbs
2 Hot pepers
Celery:Must be finely choped!
Carrots
2 maggie cubes and Nutmeg
Corn oil.....very important
Instructions: Boil the Oxtail with half the onion on medium high heat for about 30 min.....then add the cellery,Ginger, Garlic...cook for another 15 min...then set aside.
Put the tomatoes in a food blender with the hot peppers then blend it untill fine!
Fry the tomatoes with the rest of the onions for about 20 min adding one tea spoon of brown sugar....keep stering .....untill well cooked
Then mix the tomatoes with the Oxtail, adding Maggie cubes and Nutmeg....bring to the hob and simmer for 10 mins......then add the corrots....simmer on low heat for another 5 mins.........
And then Voila!.....
Best enjoyed with a glass of red wine....hmmmmm
PS:I learned to cook the usual African way by watching my mum....so i really don't do measuring! Hence i really don't know how to explain measurings of Engredients.......i just go with the flow.......i think some of you might do this as well??
Bonne appetit
Last edited on Friday February 25th, 2005 22:46 by dimoke
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Posted: Friday February 25th, 2005 22:34 |
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