Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 hello, could someone share any of their favourite African & Caribbean recipes ? these are pretty much unheard of down this end of the world here in New Zealand.......we are thousands of miles away from those countries. i heard both places have traditional crock-pot meals & the " gumbo " is supposed to be a treat. love light & a smile Serene Gaze Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 Caribbean Surprise Ingredients: 1 15oz. can black beans, drained 1 15oz. can tomatoes, drained 1 cup frozen corn 1.5 cups canned or fresh pineapple chunks (more or less) 1/2 teaspoon ginger 1 - 2 teaspoons (to your taste) curry powder Directions: Save some of the drained tomato or pineapple juice in case it gets too thick during heating. Heat it all up in a saucepan and serve over rice or pasta. You can also add chopped peppers, waterchestnuts, whatever. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 African Bean Soup Ingredients: 2-3 mediam onions 2 red bell peppers 200 gr mushrooms 2 cups kidney beans (soak in water overnight - cooked in water - the water is used later) 1-1 1/2 pk. creamed of coconut 2 cups hot water 2 cans tomatoes 4 tbsp tomato puree 2 large broccoli heads curry pepper and vegetable salt grated coconut Directions: Onions, bell peppers and mushrooms are sautéed in a large frying pan. Set aside. Put next 6 ingredients in a pan and simmer for about 20 minutes. Add the Curry, salt and pepper. Then add onion, bell pepper and mushroom mixture. Put grated coconut over and serve with bread. Serves: 4-6 Preparation time: 30 minutes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 Jamaican Rice and Peas Ingredients: 1 1/2 cup red kidney beans 1/2 can coconut milk 3 sprigs fresh thyme 2 cups white rice (parboiled is best) 1 escallion (green onion) sea salt and black peper to taste Directions: First cook the kidney beans in aprox 4 to 5 cups of water. Add 1/4 to 1/2 can of coconut milk, 1 sprig of thyme and salt and peper to taste. Let cook until beans are slightly firm but soft. In other words not mushy. With a larg flat object (large knife) smash the bottom of the escallion, then add to pot. Add rice with remaining coconut milk and thyme. Water level should be aprox 1 inch above rice. Remove any access water. Keep aside for possible use later. Bring to a boil for 5 min. Continue to cook covered until rice is tender. Rice should be pink with a wonderful tropical flavor! Yeah Mon!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 Jah-maken Stew Ingredients: 2 cups of Rice (long grained) 1 sprig of thyme juice of 1 coconut 1 scallion 2 tomatoes 2 onions 2 large carrots 2 Irish potatoes 1 cho-cho (a green pear shaped squash) 1/2 of a small cabbage 1 scotch bonnet (or habenaro pepper) 1 Tablespoon of vegan margarine 1/8 Cup of Small red beans(cooked) " old-bay " seasoning (as desired) black pepper (as desired) a little oil Directions: Part I: Shave cabbage (thin) into large cooking pot. Chop tomatoes, potatoes, carrots, onions, cho-cho, and scotch bonnet pepper into the pot. Lightly coat them w/ the oil and toss w/ the spices. Then cover the pot tightly and cook over medium heat (turn the flame lower after you hear it cooking). They will be done when carrots are soft. Part II: Drop rice in a smaller cooking pot. Add coconut milk and just enough water so it sits about 3/4 inch above the rice. Add the margarine ,thyme and scallion (chopped). Cook over low heat until done. Serves: 4(big) Preparation time: 30min. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 Easy West African Peanut Soup Ingredients: 4 cups vegetable broth (from bouillon cubes is fine) 1 can (14.5 oz) stewed tomatoes 1 cup chopped carrots in bite sized pieces 1 cup sliced scallions 3/4 cup reduced fat peanut butter, smooth or chunky 1 cup soymilk 1/4 cup instant mashed potato flakes tabasco sauce (optional) Directions: Bring broth, tomatoes, carrots and scallions to boil in large saucepan. Reduce heat and simmer minutes until carrots are tender. Stir in peanut butter until blended and then milk and potato flakes. Simmer until heated and thickened. NOTE: This soup is *very* peanut-buttery tasting. The flavor is greatly improved by several generous shakes of tabasco or your favorite hot sauce. If you don't like hot sauce, try just 1/2 cup of peanut butter at first, increasing up to 3/4 of a cup to taste. Serves: 4 Preparation time: 15 minutes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 Carribean Rice Ingredients: 1 cup jasmine rice (uncooked) 1 cup coconut 1/2 can crushed pineapple drained 1/2 red pepper, diced and 2 handfuls cashews 3 scallions, sliced lengthwise, then finely cut diagonally 1/4 -1/2 tsp. (depending on your tastes) crushed red pepper flakes 1 bottle Arizona Style virgin pina colada beverage 1 8 oz. pkg. mori-nu silken tofu 1 bottle Arizona style pina colada red food coloring drops to get pinkish color sea salt & old bay seasoning Directions: Put 1st eight ingredients in large glass microwave safe dish and stir to mix well. Cover with wax paper and microwave on high for 5 minutes, then simmer for 18 - 25 minutes or until rice is tender and liquid is absorbed. To make mock shrimps: soak tofu that has been shaped into little shrimps or prawns in dish with pina colada. add red food coloring so is pink in color like shrimps. Add salt and old bay seaoning to taste. soak for 2 hours. Then roll and coat " shrimps " with shake and bake seasoning for fish. Bake on cookie sheet sprayed with Pam for 10 minutes (5 on each side), and add to the rice casserole before serving..... Enjoy! Serves: 4-6 Preparation time: 10 mins. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 Serene Gaze wrote : > could someone share any of their favourite African & Caribbean >recipes ? these are pretty much unheard of down this end of the world here >in New Zealand Hi Serene, Check out my homepage! Its a page with over 600 African recipes, about half of which are in English. The index page is in Dutch, but there's a searchbox that will yield results in English if you use English terms to search for. The address is http://www.xs4all.nl/~westher/ . Good luck with that, Esther P.S.: It is not a vegetarian site, but lost of vegetarian recipes are on it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2001 Report Share Posted June 9, 2001 hey everyone, a big thank you to those who shared their African & Caribbean recipes....guess whats for dinner tonight...lol...yum ! love light & a smile Serene Gaze > > Serene Gaze [rudyz] > Thursday, June 07, 2001 8:01 PM > Quick_Vegetarian > African & Caribbean recipes > > hello, > could someone share any of their favourite African & Caribbean > recipes ? these are pretty much unheard of down this end of the world > here in New Zealand.......we are thousands of miles away from those > countries. > i heard both places have traditional crock-pot meals & the " gumbo " > is supposed to be a treat. > > love light & a smile > Serene Gaze Quote Link to comment Share on other sites More sharing options...
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