International Cuisines Volume One: North America and the Caribbean

By Jermaine Morrison

This work has been thoroughly researched and carefully selected. International Cuisines Volume One: North America and the Caribbean specifically focuses on traditional and national local dishes from all the countries in that region.
North American and Caribbean foods are very popular mainly because of its diversity and origin from Africa, Asia and Europe.
This book is for persons who have an appreciation for food and are interested to learn about other exotic cuisines. These dishes are not only nutritious, but also delicious, easy to prepare at home, and affordable.

• Language: English
• Publisher: Jermaine Morrison
• Release date: May 7, 2015
• ISBN: 9781310843921

Jermaine Morrison

Jermaine Morrison is a Writer, Music Producer, and a Sales Specialist from Randolph Massachusetts. His passion for poetry has led him to gain several recognitions from various literary organizations. Some of his skilled work began in 2004 with acrostic poetry forms. Recently he has published a set of children’s book written in allegoric, dodecasyllabic, and pentadecasílabo styles.

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International Cuisines Volume One: North America and the Caribbean

Copyright 2015 Jermaine W. Morrison

Published by Jermaine W. Morrison at Smashwords

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Table of Contents

Preface

Antigua and Barbuda

Pork Chops with Banana and Bacon

Ducana and Saltfish

Bahamas

Seafood Casserole

Junkanoo Chicken

Fried Goatfish

Barbados

Cou Cou

Macaroni Pie

Conkies

Belize

Belizean Shrimp Ceviche

Belize Rice and Beans

Canada

Poutine (French Fries with Gravy and Cheese Curds)

Nova Scotia Donairs

Habitant Pea Soup

Costa Rica

Costa Rican Gallo Pinto

Empanadas (Cheese & Bean Turnovers)

Arroz con Pollo (Chicken and Fried Rice)

Cuba

Cuban Ropa Vieja

Vaca Frita

Pork Adobo

Dominica

Callaloo Soup

Mountain Chicken (Frog Legs)

Dominican Republic

Sancocho

Pastelón de Plátanos

Mangu

El Salvador

Curtido

Pupusas

Salvadorian Guacamole

Grenada

Oil Down

Baked Stuffed Breadfruit

Guatemala

Guatemalan Pollo en Pina

Pepián

Hilachas

Haiti

Lambi (Stewed Conch)

Morue

Griot (Fried Pork)

Honduras

Sopa de Pescado (Fish Soup)

Machuca

Carneada

Jamaica

Jerk Chicken

Oxtail

Ackee and Saltfish

Mexico

Mole Poblano Chicken

Pazole

Chilaquiles

Nicaragua

Gallo Pinto (Nicaraguan Rice and Beans)

Rondon

Indio Viejo

Panama

Tamal de Olla

Panamanian Mondongo

Panamanian Potato Salad (Ensalada de Papas)

Saint Kitts and Nevis

Souse

Coconut Dumplings

Conch Chowder

Saint Lucia

Breadfruit Balls

Curried Beef

St. Lucian Creole Fish

Saint Vincent and the Grenadines

Guinness Bottle Chicken Stew

Curried Goat

Roasted Breadfruit and Fried Jackfish

Trinidad and Tobago

Buss-Up-Shut

Curried Crab

Crab and Callaloo

United States of America

Roasted Turkey

Country Fried Steak

New England Clam Chowder

About Jermaine W. Morrison

Preface

I would like to thank Chef Rannoy Davis for inspiring me to write this book about international cuisines. To my wife for her continued support and patience.

This work has been thoroughly been researched and carefully selected. International Cuisines Volume One: North America and the Caribbean specifically focuses on traditional and national local dishes from all the countries in that region.

North American and Caribbean foods are very popular mainly because of its diversity and origin from Africa, Asia and Europe.

This book is for persons who have an appreciation for food and are interested to learn about other exotic cuisines. These dishes are not only nutritious, but also delicious, easy to prepare at home, and affordable.

If you want to impress your friends and family. This book is a must have!

Antigua and Barbuda

Pork Chops with Banana and Bacon

INGREDIENTS:

4 pork chops, about 1inch thick

3/4 tbsp. cumin

Salt and pepper (to taste)

Juice of 1 lemon

2 tbsp. Softened butter

2 large bananas

6 strips bacon

Beer (optional)

METHOD/DIRECTIONS:

Combine the butter, salt, pepper and cumin.

Rub mixture into both sides of the meat.

Sauté the bacon briefly, until some of the fat has rendered.

Remove and drain.

Peel bananas and cut into 1 1/4 inch chunks.

Place bananas on a dish and sprinkle with lemon juice.

Cut the bacon strips into lengths just long enough to wrap around each banana slice.

Place on bananas on skewers, threading through where the bacon slice overlaps.

Place the pork chops on a hot grill, for 15 minutes, turning once.

Turn grill down to medium, adding the bacon and bananas; grill another 10 minutes, turning both the meat and the bananas. For extra flavor, baste with beer, while the meat cooks.

Ducana and Saltfish

INGREDIENTS:

Saltfish:

1 lb. mackerel (original recipe calls for codfish)

A lot of sea salt (to make the salted mackerel)

1 medium onion, cut into rings

1/2 of a green, red, and yellow pepper, cut into strips length wise

2 cloves garlic, sliced thin

1/4 cup vegetable oil

1 8-oz can tomato sauce

2 tbsp. apple cider vinegar

1/4 tsp. black pepper

Ducana:

2 cups sweetened coconut flakes

2 cups grated sweet potatoes

1 1/2 cups water

2 cups sugar

1 tsp. cinnamon

1 tsp. ground nutmeg

1 tbsp. vanilla extract

1 cup raisins (my favorite part)

1 1/2 cups flour

METHOD/DIRECTIONS:

Hours before you plan to