Savory dishes of Caribbean

By Urmie D. Seenarine

The West Indian American Cookbook emerges as a winning formula with uncomplicated but healthy recipes. This delightful cookbook features 107 easy, homestyle recipes guaranteed to spice up your everyday cooking. From breakfast to dessert, Urmie Seenarine, a native Guyana cook, organizes this book by food type—chicken, lamb, beef, veal, pork

• Language: English
• Publisher: ReadersMagnet LLC
• Release date: Oct 19, 2018
• ISBN: 9781948864909

Book preview

Savory Dishes of Caribbean

Copyright © 2018 by Urmie D. Seenarine

Published in the United States of America

ISBN Paperback: 978-1-948864-88-6

ISBN Hardback: 978-1-948864-89-3

ISBN eBook: 978-1-948864-90-9

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any way by any means, electronic, mechanical, photocopy, recording or otherwise without the prior permission of the author except as provided by USA copyright law.

The opinions expressed by the author are not necessarily those of ReadersMagnet, LLC.

ReadersMagnet, LLC

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Book design copyright © 2018 by ReadersMagnet, LLC. All rights reserved.

Cover design by Ericka Walker

Interior design by Shemaryl Evans

Urmie Seenarine, born and raised in Guyana, started cooking at the early age of 11. It was under the close eye of her father Mr. B.Ramotar, who was the unoffi cial village cook for big functions and events, that she learned using different exotic ingredients and formed a passion for mixing spices. It was no wonder, then, that she managed to marry into a huge family of 8 - and creating at least two big meals a day for them made her love cooking even more. But it was not until she moved to America that she honed her skill in creating sumptuous dishes, putting in her special West Indian taste in an otherwise typical America homemade meal. She currently lives in, Richmond Hill, New York, with her husband, Mr. Seenarine, two children, Sarah and Narish, and grandson, Samuel.

by Sheila Gabales.

Dedication

I would like to dedicate this book to

my husband, my two children, grandson,

my parents, sister, brothers

and my in-laws.

A special thank you to my husband

for supporting me

in this writing.

By

Urmie D. Seenarine

Contents

Our Standard Abbreviations 

Favorite Recipes 

Herbs and Spices 

Fish Head Soup 

Savory Bake Sweet Potatoes 

Spicy Tamarind Sauce 

Chicken

Pineapple Chicken 

Lemon Chicken with Potatoes 

Apricot Chicken 

Fried Chicken and French Fries 

Cassareep Chicken 

Stewed Chicken 

Chicken Strips with Vegetables 

Chicken Curry 

Chicken Liver, Heart and Gizzard in Hot Cassareep Sauce 

Eddo Curry with Chicken 

Pan-Fried Chicken Breast 

Green Squash with Chicken 

Chicken Meat Balls 

Chicken Cutlets 

Curry Chicken Liver and Hearts 

Lamb

Center Cut Lamb Shoulder 

Lamb Meat Balls 

Lamb Meat with Potatoes 

Lamb Pepper Tripe 

Curry Lamb Tripe 

Curry Lamb 

Stew Lamb 

Baby Lamb Chops 

Lamb Breast Spareribs 

Lamb Roast 

Lamb Souce 

Beef

Curry Beef 

Beef Stew 

Brisket 

Broiled Steak 

Curry Tripe 

Pepper Pot 

Roast Shoulder 

Beef Chowmein (Guyana) 

Meat Balls 

Curry Cow Liver and Heart 

Sauce with Cow Foot and Face 

Boneless Spareribs 

Round Eye Steak 

Beef Top Sirloin Minute Steak 

Beef Patties 

Beef Ribs 

Beef Cookup Rice 

Beef Kabobs 

Spencer Roast 

Ground Meat in Tomato Sauce 

Beef Fried Rice 

Cassareep Liver and Heart (beef) 

Veal

I know you can fix it, Daddy.’ 

Veal Chops 

Veal Ribs 

Veal Brisket 

Veal Roast 

Pork

Measurements 

Curry Pork 

Stew Pork 

Pork-Fried Rice 

Garlic Pork 

How-to-Cook Garlic Pork 

Boneless Spareribs 

Pepper Pork 

Barbecue Spareribs Tips 

Sweet and Sour Pork 

Pork Chow-Mein 

Pork Chops 

Roast Pork Shoulder 

Cassareep Pork 

Pot Roast Shoulder Pork 

Turkey

A Guide to Table Setting 

Turkey Pepper Pot 

Turkey Meat Loaf 

Turkey Meat Balls 

Turkey Cutlets 

Baked Turkey 

Sauce 

Fish & Shrimp

Curry Hassa (West Indian Fish) 

Curry Gilbakar 

Curry Catfish 

Fry Banga Mary 

Stew Butter Fish 

Baked Lemon Gray Sole 

Fried Salmon Fillets 

Fried Flounder 

Flounder in Tomato Sauce 

Baked Salmon Fillets 

Fried Gray Sole Fish 

Baked Flounder 

Grilled Salmon 

Fried Shrimp 

Steamed Shrimp 

Pumpkin with Shrimp 

Shrimp in Mixed Vegetables 

Fried Shrimp with Long Beans and Potatoes 

Fried Shrimp in Eggplant and Potatoes 

Dessert & Miscellaneous

Sweet Rice (Rice- pudding) 

Perah (Fudge) 

Urmie’s Famous Banana Bread 

Parsad 

Oil Rotie 

Sada Rotie 

Fried Bitter Squash (Koraila) 

Steamed Long Beans (Bora) 

Baggie (Spinach) 

Baked Duckling 

Curry Duck 

Chicken Soup with Vegetables 

Lentils Soup with Chicken 

Split Pea Soup 

Lentils Soup 

Lamb Soup with Lentils 

Beef Soup 

Our Standard Abbreviations

Favorite Recipes

From My Cookbook

Recipe Name …………………………………………………………....………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………………………………………………………………………………...

Herbs and Spices

Allspice ... A favorite in cooking pot roasts. Good in puddings, sauces, preserving and pickling. Add a dash of ground allspice to tomato sauce, cocktail meat balls, and oyster stew.

Basil ... It adds distinction to soups, ragouts, salads, cottage cheese, meats, sauces, and fruit drinks. Very good in stews.

Bay Leaves ... It