Caribbean (3)

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These are from a cookbook from my local library. Melody

 

* Exported from MasterCook Mac *

 

Mango Kuchilla

 

Recipe By : The Complete Caribbean Cookbook - Pamela Lalbachan

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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8 underripe green mangoes -- peeled, finely

grated

1/4 cup vegetable oil

2 teaspoons ground cumin

2 tablespoons masala

1 tablespoon packed brown sugar

12 cloves garlic

10 1/2 tablespoons white vinegar

2 hot red peppers -- seeded

salt

3 tablespoons mustard oil

 

Wrap mango in cheesecloth (muslin) in batches and squeeze out all

liquid. Discard liquid. Spread out the mango on a clean cloth and let

dry 3 to 4 hours (preferably in the sun). Heat vegetable oil in saucepan

over medium heat. Add remaining ingredients except mustard oil and mix

well. Simmer 5 minutes. Remove from heat and stir in mangoes and 2

tablespoons mustard oil. Bottle in sterilized jars and top with

remaining mustard oil. The pickle will keep for months.

 

 

 

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Per serving (excluding unknown items): 638 Calories; 57g Fat (76%

calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 28mg

Sodium

 

 

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* Exported from MasterCook Mac *

 

Rice and Peas in Coconut

 

Recipe By : The Complete Caribbean Cookbook - Pamela Lalbachan

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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8 oz red kidney beans

water

2 cups long-grain rice -- well rinsed

1 medium onion -- chopped

2 long hot red peppers -- seeded, finely

chopped

1 teaspoon chopped fresh thyme or 1/2 dried

2 cloves garlic -- chopped

2 oz creamed coconut or 1/2 cup coconut cream

1 tablespoon butter

salt and freshly ground black pepper

 

Soak beans in water to cover overnight. Drain. Place beans and 4 cups

(32 fI oz/1 1) fresh water in large saucepan and boil until beans are

cooked but still firm, 45 to 60 minutes. Stir in all remaining

ingredients. If using creamed coconut, add 2 cups (16 fI oz/500 ml)

water; if using coconut cream, add 1~/2 cups (12 fl oz/375 ml) water.

Boil until water is ~/2 inch (1 cm) deep above rice, about 5 minutes.

Reduce heat, cover tightly, and simmer gently until rice is cooked, 25

to 30 minutes. Serve immediately.

 

 

 

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Per serving (excluding unknown items): 2227 Calories; 17g Fat (7%

calories from fat); 79g Protein; 449g Carbohydrate; 31mg Cholesterol;

185mg Sodium

 

 

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* Exported from MasterCook Mac *

 

Tamarind Chutney

 

Recipe By : The Complete Caribbean Cookbook - Pamela Lalbachan

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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8 oz tamarind pods -- (250g) shelled

3/4 cup water -- (6 fi oz/175 ml)

1/4 teaspoon cumin seeds

1 tablespoon white vinegar

3 cloves garlic -- minced

1 teaspoon freshly grated ginger

2 tablespoons raw sugar

2 hot red or green peppers

seeded and minced

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground

salt

 

Wash tamarind and place in bowl with ~/2 cup (4 fI oz/125 ml) water. Let

stand 15 minutes, then mash pulp with fork until it separates from

seeds. Discard seeds. Combine remaining water, cumin seeds, vinegar,

garlic, ginger, and sugar in saucepan and simmer 3 minutes. Remove from

heat and add tamarind, hot peppers, ground cumin, pepper, and salt. Mix

well. Pour into sterilized jar.

 

 

 

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Per serving (excluding unknown items): 23 Calories; 1g Fat (19% calories

from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 11mg Sodium

 

 

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