Flavors of the Caribbean: A Culinary Journey through West Indian Cuisine

By Pablo Picante

Welcome to a vibrant exploration of the diverse and tantalizing flavors that define West Indian cuisine. This culinary journey invites you to savor the essence of the Caribbean through 70 handpicked recipes that capture the richness, complexity, and cultural heritage of this region's food. From aromatic spices to bold and savory dishes, immerse yourself in the soulful tastes that make West Indian cooking a true celebration of flavor.

 

As this culinary odyssey through West Indian cuisine concludes, we hope you've experienced the essence of the Caribbean through its flavorful dishes. May these recipes not only tantalize your taste buds but also inspire you to embrace the cultural richness and diversity of this remarkable region through its vibrant and soul-satisfying cuisine.

• Language: English
• Publisher: Richards Education
• Release date: Dec 28, 2023
• ISBN: 9798223429067

Book preview

Chapter 1: Appetizers and Small Bites

Saltfish Accras

Description:

Saltfish accras are delicious fritters made with salted codfish, flour, herbs, and spices, popular in Caribbean cuisine. They are crispy on the outside and fluffy on the inside, perfect as appetizers or a snack.

Ingredients:

●  1 cup salted codfish, soaked and flaked

●  1 cup all-purpose flour

●  1 small onion, finely chopped

●  1/2 red bell pepper, finely chopped

●  2 cloves garlic, minced

●  1 teaspoon baking powder

●  1 teaspoon thyme, finely chopped

●  1 scotch bonnet pepper, finely chopped (adjust to taste)

●  1/4 cup chopped parsley

●  1 cup water

●  Oil for frying

Instructions:

In a bowl, mix the flaked salted codfish, flour, baking powder, onion, bell pepper, garlic, thyme, scotch bonnet pepper, and parsley.

Gradually add water while stirring to make a thick batter. The consistency should be like pancake batter.

Heat oil in a deep pan for frying.

Using a spoon, drop portions of the batter into the hot oil. Fry until golden brown, turning them to ensure even cooking.

Remove from oil and drain on paper towels.

Serve hot with a dipping sauce or enjoy them on their own.

Jamaican Jerk Chicken Skewers

Description:

Jerk chicken skewers are bursting with spicy, smoky flavors. Marinated with jerk seasoning, these skewers offer a tantalizing taste of Jamaica's culinary heritage.

Ingredients:

●  1 1/2 lbs boneless, skinless chicken thighs, cut into chunks

●  1/4 cup jerk seasoning paste or powder

●  3 tablespoons soy sauce

●  2 tablespoons brown sugar

●  2 tablespoons lime juice

●  2 cloves garlic, minced

●  1 tablespoon fresh ginger, grated

●  Wooden skewers, soaked in water

Instructions:

In a bowl, combine jerk seasoning, soy sauce, brown sugar, lime juice, garlic, and ginger to make the marinade.

Add chicken chunks to the marinade, coating them evenly. Cover and refrigerate for at least 2 hours or overnight.

Preheat grill or grill pan over medium-high heat.

Thread marinated chicken onto the soaked skewers.

Grill skewers for about 6-8 minutes per side, or until fully cooked and slightly charred.

Serve hot with rice, beans, or a refreshing salad.

Doubles (Trinidadian Street Food)

Description:

Doubles are a popular Trinidadian street food consisting of soft, fried flatbreads filled with curried chickpeas, topped with various chutneys and sauces.

Ingredients:

For the Doubles:

●  2 cups all-purpose flour

●  1 teaspoon baking powder

●  1/2 teaspoon salt

●  Water (for dough)

●  Oil for frying

For the Curried Chickpeas:

●  2 cups cooked chickpeas

●  2 tablespoons curry powder

●  1 onion, finely chopped

●  2 cloves garlic, minced

●  1 teaspoon cumin

●  1 teaspoon turmeric

●  Salt to taste

●  Oil for cooking

Instructions:

Mix flour, baking powder, and salt in a bowl. Gradually add water to form a soft dough. Cover and let it rest for 30 minutes.

Divide the dough into small balls and flatten them into rounds.

Heat oil in a pan over medium heat. Fry the flattened dough rounds until golden brown on both sides. Set aside.

For the curried chickpeas, heat oil in another pan. Sauté onions and garlic until soft.

Add curry powder, cumin, turmeric, and salt. Cook for a minute, then add chickpeas. Cook for 5-7 minutes.

To assemble, place a spoonful of curried chickpeas between two fried dough rounds.

Serve doubles hot, topped with tamarind sauce, mango chutney, and pepper sauce if desired.

Coconut Shrimp Fritters

Description:

Coconut shrimp fritters are crispy bites filled with tender shrimp and coconut flavor, perfect for appetizers or as a part of a seafood spread.

Ingredients:

●  1 lb shrimp, peeled and deveined, chopped

●  1 cup all-purpose flour

●  1/2 cup shredded coconut

●  1 egg

●  1/2 cup coconut milk

●  1 teaspoon baking powder

●  Salt and pepper to taste

●  Oil for frying

Instructions:

In a bowl, mix flour, shredded coconut, baking powder, salt, and pepper.

In another bowl, whisk together egg and coconut milk.

Gradually add the wet mixture to the dry ingredients, stirring until combined.

Fold in the chopped shrimp.

Heat oil in a pan over medium-high heat.

Drop spoonfuls of the batter into