Remidies for colds

Pumpkin Fritters Corn Fritters Plantain Fritters Plantain Chips Almond Dip Avocado Dip Chocolate Cake Sugar Cake Pineapple Upside Down Cake Pound Cake Rum-Raisin Cake Salt Fish Cake Festive Light Fruit Cake Guava Jam Guava Jelly Mammy Apple Jam Tamarind Jelly Sorrel Drink Ginger Beer Golden Apple Drink Passion Fruit Drink Mauby Pumkin Punch Soursop Punch Sea Moss Drink Rum Punch Tropical Fruit Punch Banana Punch Carrot Punch Coconut Punch Peanut Punch Pineapple Cordial Casava Bread / Pone Dokono Conky COCONUT ICE CREAM GUAVA ICE CREAM MANGO ICE CREAM Cucumba Soup Corn Soup Pigean Pea Soup Pumpkin Soup Lentil Soup Cream Breadfruit Soup Pumpkin & Cho Cho Soup Callaloo Soup Ital Soup Sweet Corn Soup Calypso Rice Fried Rice & Bean Sprouts Rice and Peas Herb Dumplings Johnny Cake / Fried Dumpligns Roti Bake Sweet Potato Candied Sweet Potatoes Short Crust Pastry Choux Pastry Vanilla Fudge Guava Cheese Mango Cheese Taffy Cheese Straws Butterleaf Flour Mother's Milk Flour Leaf Butter Johnny Cakes

A collection of popular carribean recipes. .... after trying these maybe you can modify them to your personal taste ..... after all ....... it's only natural..........................


Pumpkin Fritters	Corn Fritters	Plantain Fritters	Plantain Chips
Plantain Cakes	Almond Dip	Avocado Dip

PUMPKIN FRITTERS


INGREDIENTS 1 1/2. c. flour 2 tsp. baking powder 3/4 tsp. salt 1/4 tsp. chopped hot pepper 2 eggs 1 tbsp. melted butter or margarine 1/2 c. milk or more 2 c. pumpkin, cooked and crushed	METHOD 1.Sift flour, baking powder and salt. 2. Beat eggs until fluffy. 3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth. 4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 5. Drop by spoonfuls into preheated deep cooking oil at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip. VARIATIONS: CORN FRITTERS: Omit milk and pumpkin and add 1 1/2 c cream style corn. PLANTAIN FRITTERS: Add 2 c. half ripe plantain cut in small pieces in place of pumpkin.

CORN FRITTERS


INGREDIENTS 1 1/2. c. flour 2 tsp. baking powder 3/4 tsp. salt 1/4 tsp. chopped hot pepper 2 eggs 1 tbsp. melted butter or margarine 1 1/2 c cream style corn.	METHOD 1.Sift flour, baking powder and salt. 2. Beat eggs until fluffy. 3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth. 4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 5. Drop by spoonfuls into preheated deep cookin oil at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip.

PLANTAIN FRITTERS


INGREDIENTS 1 1/2. c. flour 2 tsp. baking powder 3/4 tsp. salt 1/4 tsp. chopped hot pepper 2 eggs 1 tbsp. melted butter or margarine 1/2 c. milk or more 2 c. half ripe plantain cut in small pieces	METHOD 1.Sift flour, baking powder and salt. 2. Beat eggs until fluffy. 3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth. 4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 5. Drop by spoonfuls into preheated deep cookin oil at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip.

PLANTAIN CHIPS


INGREDIENTS 3 Green plantains Juice of 3 limes Vegetable oil for frying	METHOD 1. To peel the plantains, slice the ends off and cut each plantain in two. Deeply score the skin with a knife cutting right through to the flesh down the length of the plantains. 2. Slide your fingertip under the skin and peel it away horizontally rather than length-ways. 3. Now slice the plantains diagonally very thinly. 4. Soak the slices in lime juice for 10–15 minutes. Dry thoroughly 5. Heat the oil in a frying pan and when hot fry the plantain chips until crisp and golden brown. Serves 4

PLANTAIN CAKES


INGREDIENTS 3 Ripe Plantains ½ tsp Baking Powder 1 tbsp Raw Cane Sugar Vegetable oil for frying	METHOD 1. Bring a large pan of water to the boil. 2. Cut the ends off the plantains, place the plantains in the water and cook until soft 3. Drain; When they are cool enough to handle peel the plantains, mash them well with a fork and mix in the baking powder and sugar. 4. Shape the mixture into small cakes. 5. Heat the vegetable oil in a heavy frying pan and fry the cakes on both sides until golden. Serves 4

ALMOND DIP


INGREDIENTS 2 oz Whole Almonds 2 Medium Tomatoes ¼ pt Peanut Oil Juice of ½ lime 1 Clove Garlic Freshly ground black pepper	METHOD 1. Preheat oven to 180 degrees. 2. Blanch the almonds in boiling water for 2–3 minutes, remove the skins from the almonds and toast on a baking tray in a hot oven until lightly browned. 3. Remove skin and seeds from the tomatoes. 4. Place the tomatoes, almonds, garlic and lime juice in an electric blender and blend until the mixture forms a smooth paste. 5. Add the peanut oil gradually, with the blender still running, pouring it in a thin stream until it is completely absorbed and the dip is thick and creamy. 6. Season with freshly ground black pepper. Serves 4

AVOCADO DIP


INGREDIENTS 2 Large ripe avocados 1–2 Spring onions Juice of ½ lime	METHOD 1. Halve the avocados, remove the seed and scoop out the flesh. 2. Finely chop the spring onions. 3. Put the avocados and the lime juice in a blender or food processor and blend until smooth. 4. Stir the chopped spring onions into the avocado mixture. Serves 4 (Serve either of these dips with plantain chips or a selection of fresh raw vegetables, celery, cauliflower/broccoli florets, carrot/cucumber sticks, green/red/ pepper sticks)

Caribbean Cake Recipes


Carrot Cake	Chocolate Cake	Sugar Cake	Pineapple Upside Down Cake	Pound Cake
Black Cake	Festive Light Fruit Cake	Salt Fish Cake	Rum-Raisin Cake

CARROT CAKE

INGREDIENTS
2c. flour
2 tsp baking powder
1 1/2 tsp. soda
2tsp. Cinnamon
2 c. sugar
1 c. com oil
4 eggs
8 oz. tin crushed pineapple
2 c. grated carrot
1 ½ c. chopped nuts
METHOD
1.Sift dry ingredients together. Add sugar and oil and beat well until light, fluffy & creamy
2. Add eggs one at a time
3. add carrots,pineapple and nuts
4. bake at 375 F in one or two tins for 30-35 mins or until done
ICING (FOR CARROT CAKE)
8 oz. pk. of cream cheese
1/2 c. butter
I lb. icing sugar
2 tsp. vanilla
Beat all together.

INGREDIENTS 2c. flour 2 tsp baking powder 1 1/2 tsp. soda 2tsp. Cinnamon 2 c. sugar 1 c. com oil 4 eggs 8 oz. tin crushed pineapple 2 c. grated carrot 1 ½ c. chopped nuts	METHOD 1.Sift dry ingredients together. Add sugar and oil and beat well until light, fluffy & creamy 2. Add eggs one at a time 3. add carrots,pineapple and nuts 4. bake at 375 F in one or two tins for 30-35 mins or until done *ICING (FOR CARROT CAKE)* 8 oz. pk. of cream cheese 1/2 c. butter I lb. icing sugar 2 tsp. vanilla Beat all together.

CHOCOLATE CAKE


INGREDIENTS 1/2 c. butter 2 c. sugar 2 c. flour 3 eggs, beaten 1tsp. baking powder tsp. soda 1/2 c. sour milk 1/2 c. cocoa 2 tsp. Vanilla 1/4 tsp. sait 1/2 c. boding water	METHOD 1. Cream butter and sugar. Add beaten egg slowly. 2. Sift flour, baking powder and salt together and add alternately with sour milk to creamed mixture. 3. Mix together cocoa, soda and boiling water cool and add to mixture. 4. Add vanilla 5. Bake in layer tins for 25 - 30 mins at 350 F 6. Put together with Date Filling and ice top and sides with White or Chocolate lcing *DATE FILLING:* 1/2 c. water 1/2 pkt. dates 1 1/2 tbsp sugar 1/2 tbsp lime juice Boil together until soft. Fill and frost cake

SUGAR CAKE


INGREDIENTS 4 c. grated coconut I c. water 4c. sugar ½ tsp cream of tartar 1 tsp almond essemce few drops food coloring (optional)	METHOD 1. Boil sugar and water to form a light syrup 2. When bubbles the size of small pearls appear add grated coconut and cream of tartar: 3. When the coconut mixture comes away from the sides of the pan easily, remove from heat and beat with a spoon for 3 - 5 minutes. 4. Add essence and food coloring 5. Drop by Spoonfuls on an oiled. cookie or enamel tray 6. Allow to harden completely 7. Store In an airtight container

PINEAPPLE UPSIDE DOWN CAKE


INGREDIENTS 6 ozs. margarine I C. sugar 3 eggs 2 c. flour 2 tsp. baking powder 6 - 8 cherries A pinch of salt 1/4 c. milk or 1/2 c. pineapple juice vanilla crushed pineapple	METHOD 1. Make cake by the Creamy Method. 2. Cover the bottom of 12" x 8' x 1 1/2" tin with grease proof paper. 3. Pour evenly over the paper 3 - 4 tbsp. gold syrup. Cover with crushed pineapple and decorate with halves of cherries. 4. Pour cake batter over and bake in a moderate oven - 325 F for 40 - 45 mins. or until cake leaves the sides of pan. 6. Turn oven on a papered cake rack & remove cake paper. 7. Cool - can be served as a dessert.

POUND CAKE


INGREDIENTS 1 lb. gran. sugar (2 c.) 1 lb. butter or margarine 1 lb. eggs (8 large), separate 1lb. (scant) all purpose flour (3 3/4 c.) 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. lemon rind grated 2 tbsp. lemon juice 1/2 tsp. lemon extract	METHOD 1. Cream butter well, add sugar slowly and cream well, add flavoring and beaten egg yolks. 2. Sift together flour, baking powder and salt and add. 3. Beat only until smooth. 4. Then fold in beaten egg whites. 5. Bake in a loaf pan which has been lined with brown paper and greased. 6. Cover the topof the cake with a piece of brown paper and bake in a slow oven 300 F for 2 hrs. 7. Remove top paper and bake another half hour or until top has a good color.

BLACK CAKE

INGREDIENTS
Day Before: Chop the foll. mix well and leave to soak.
1 lb.prunes
1 lb. raisins
1 lb. currants
1/4 lb. mixed peel
1/2 lb. cherries
1/4 lb. chopped almonds
1 bot. cherry brandy
1/4 bot. rum or more
1 - 2 tbsp. Angostrua bitters 2 tbsp. brandy (optional)
BURNT SUGAR
1 lb. brown sugar
1/2 C. hot water
Burn sugar, add water gradually. Mix well and leave it to cool.
METHOD
1 .Cream butter (1 lb.) and sugar (I lb.). Add eight large eggs one at a time.
2. Add 1 tsp. lemon essence, 2 tsp. lime rind,
2 tsp. almond essence and 2 tsp. vanilla.
3. Mix and sift dry ingredients - I lb. flour,
4 tsp. baking powder, 2 tsp. mixed spice and
1/2 tsp. grated nutmeg. Add gradually to creamed mixture.
4. Mix in fruit and browning.
5. Put in greased tins doubly lined with brown paper.
6. Bake at 250*F or Regulo 2 for 3 hours or until done.
NOTE:
1. Less browning may be used as desired.
2. Remove from oven and soak while hot with cherry brandy or a mixture of cherry brandy and rum or with sherry.

INGREDIENTS Day Before: Chop the foll. mix well and leave to soak. 1 lb.prunes 1 lb. raisins 1 lb. currants 1/4 lb. mixed peel 1/2 lb. cherries 1/4 lb. chopped almonds 1 bot. cherry brandy 1/4 bot. rum or more 1 - 2 tbsp. Angostrua bitters 2 tbsp. brandy (optional) *BURNT SUGAR* 1 lb. brown sugar 1/2 C. hot water Burn sugar, add water gradually. Mix well and leave it to cool.	METHOD 1 .Cream butter (1 lb.) and sugar (I lb.). Add eight large eggs one at a time. 2. Add 1 tsp. lemon essence, 2 tsp. lime rind, 2 tsp. almond essence and 2 tsp. vanilla. 3. Mix and sift dry ingredients - I lb. flour, 4 tsp. baking powder, 2 tsp. mixed spice and 1/2 tsp. grated nutmeg. Add gradually to creamed mixture. 4. Mix in fruit and browning. 5. Put in greased tins doubly lined with brown paper. 6. Bake at 250*F or Regulo 2 for 3 hours or until done. NOTE: 1. Less browning may be used as desired. 2. Remove from oven and soak while hot with cherry brandy or a mixture of cherry brandy and rum or with sherry.

FESTIVE LIGHT FRUIT CAKE


INGREDIENTS 11/2 c. cherries, chopped 1 C. light raisins 1 c. candied pineapple, chopped 1/2 c. mixed chopped fruit & peels 1/2 c. candied lemon peel, chopped 1/2 c. candied orange peel, chopped 1 c. walnuts, chopped 3 c. sifted flour 2 tsp. baking powder 1 C. butter 1 c. sugar 4 eggs 1/4 c. light corn syrup (optional) 1/4 c. orange juice 1/4 c. sherry	METHOD 1 1. Combine chopped fruits, peels and nuts, mix with I C. of the flour. 2. Cream butter and sugar until light. 3. Add eggs one at a time beating well after each. 4. Combine corn syrup, orange juice and sherry and add alternately with remaining flour to creamed mixture. 5. Fold in fruits and nuts. 6. Pour into two well-greased ring molds or in one large tin. 7. Bake at 275'F for I hr. and 15 mins. METHOD 2 1 .Cream butter (I lb.) and sugar (I lb.). Add eight large eggs one at a time. 2. Add I tsp. lemon essence, 2 tsp. lime rind, 2 tsp. almond essence and 2 tsp. vanilla. 3. Mix and sift dry ingredients - I lb. flour, 4 tsp. baking powder, 2 tsp. mixed spice and 1/2 tsp. grated nutmeg. Add gradually to creamed mixture. 4. Mix in fruit and browning. 5. Put in greased tins doubly lined with brown paper. 6. Bake at 250*F or Regulo 2 for 3 hours or until done. NOTE: 1. Less browning may be used as desired. 2. Remove from oven and soak while hot with cherry brandy or a mixture of cherry brandy and rum or with sherry.

SALT FISH CAKE


INGREDIENTS 1 C. salt fish 1 onion, finely chopped 2 eggs beaten 31/2 c. cubed potatoes, chopped chive, thyme and pepper I tbsp. melted margarine bread crumbs	METHOD 1.Soak fish in cold water for 15 min. 2. Drain and shred., 3. Combine fish and potatoes, cover with boiling water and boil for 15 min. covered. 4. Drain fish and potatoes and mash. 5. Add beaten eggs, margarine, onions, chive, thyme and pepper. 6. Shape into cakes, roll in bread crumbs and fry in hot oil until brown (3 - 5 min). 7. Drain on absorbent or kitchen paper. 8. Serve with mustard sauce or ketchup dip. VARIATION: Use I cup fresh flaked cooked fish (steam or fried), instead of salt fish. Add flaked fish to mashed potatoes, seasonings and eggs. Form into cakes.

RUM-RAISIN CAKE

Ingredients
1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 2/3 cups sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup powdered sugar
2 teaspoons whipping cream Method
1.Preheat oven to 350 degrees Fareinheit.
2.Butter and flour 12-cup Bundt pan.
3.Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl.
4.Using electric mixer, beat butter in large bowl until light.
5.Add 1 2/3 cups sugar and beat until fluffy.
6.Adding eggs 2 at a time, beat after each addition until well blended.
7.Beat in 6 tablespoons rum and vanilla.
8.Mix in flour mixture, fold in raisin mixture and spoon batter into prepared pan.
9.Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour.
10.Cool in pan on rack 10 minutes.
11.Turn out cake onto rack and cool completely.
12.Stir powdered sugar and 1 tablespoon rum in bowl until smooth; mix in cream and spoon over cake.
13.Let stand until glaze is set, about 30 minutes.
Makes 12 servings.

Ingredients 1 1/2 cups brown raisins 2 1/4 cups sifted all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 1 2/3 cups sugar 5 large eggs 7 tablespoons dark rum 2 teaspoons vanilla extract 1/2 cup powdered sugar 2 teaspoons whipping cream	Method 1.Preheat oven to 350 degrees Fareinheit. 2.Butter and flour 12-cup Bundt pan. 3.Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. 4.Using electric mixer, beat butter in large bowl until light. 5.Add 1 2/3 cups sugar and beat until fluffy. 6.Adding eggs 2 at a time, beat after each addition until well blended. 7.Beat in 6 tablespoons rum and vanilla. 8.Mix in flour mixture, fold in raisin mixture and spoon batter into prepared pan. 9.Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. 10.Cool in pan on rack 10 minutes. 11.Turn out cake onto rack and cool completely. 12.Stir powdered sugar and 1 tablespoon rum in bowl until smooth; mix in cream and spoon over cake. 13.Let stand until glaze is set, about 30 minutes. Makes 12 servings.

Caribbean Jam Recipes


Guava Jam	Guava Jelly	Mammy Apple Jam	Tamarind Jelly

GUAVA JAM


INGREDIENTS Guavas sugar lime juice	METHOD 1. Peel the guavas thinly; put them on to boil (whole) with enough water to cover. 2. Boil until they are very soft. 3. Take them out of the water and rub them through a sieve until only the seeds are left. 4. To each cup of pulp allow 3/4 c. sugar. S. Put the fruit and sugar into a clean sauce-pan and boil to the consistency of jam. Bottle in sterilized jars.

GUAVA JELLY


INGREDIENTS Ripe guavas Granulated Sugar Limes	METHOD I .Wash guavas remove bad spots and cut them in halves. 2. Place in a heavy, deep saucepan and cover completely with water. Boil for about 20 - 30 mins. or until the water is reduced somewhat and the guavas are soft. 3. Pour in a strong fine cloth, gather the ends of the cloth and tie. Hang and allow to drip. Do not squeeze the bag. 4. To every cup of liquid add 1 c. sugar and lime juice. (1 lime to about 4 - 5 c. of guava liquid). 5. Cook slowly, stirring often until sugar is dissolved. 6. Increase heat throughout for remainder of cooking time - stir occasionally to prevent overflowing. 7. Remove from heat when the syrup spins a thread or use the cold water test. 8. Pour in hot sterilized jars and seal immediately. COLD WATER TEST: Drop 1/2 tsp. of syrup in a saucer or shallow bowl of cold water - if it forms a soft ball, the mixture is ready to be bottled.

MAMMY APPLE JAM


INGREDIENTS 3 large mammy apples (ripe) sugar lime juice	METHOD I. Take 3 mammy apples and score the skin in sections and tear off without cutting it. 2. Scrape off the thin brown skin which covers the fruit and which is very bitter. 3. Cut the fruit in four, wash well in cold water, then cut into thick pieces and boil in about 2 pints of water until tender. 4. Empty in a sifter, allow the juice to go through, then press the pulp through a sieve. S. To each cup of liquid and pulp mixed together allow I c. of sugar. 6. Add a few drops of lime juice to sharpen the flavour. 7. Boil to thick jam and put into small bottles (1/2 lb. size) as it soon spoils if not used up. If refrigerated, will last longer.

TAMARIND JELLY


INGREDIENTS 2 heaps tamarind – shelled (1 1/2 C) 1 ½ c. sugar 5 - 6 c. boiling water 2 pieces of cinnamon (opt.)	METHOD 1. Pour boiling water over tamarind and boil for 2 - 3 minutes. 2. Cool and strain. 3. Measure liquid and to every cup of liquid add I c. gran. sugar. 3. Boil liquid, cinnamon and sugar at high temperature until sugar dissolves and continue to boil at medium heat until jelly is set. Test for jam or jelly stage. 5. Pour in sterilized jars and seal at once.

Caribbean Drink Recipes


Sorrel Drink	Ginger Beer	Golden Apple Drink	Passion Fruit Drink	Mauby
Pumkin Punch	Soursop Punch	Sea Moss Drink	Rum Punch	Tropical Fruit Punch
Banana Punch	Carrot Punch	Coconut Punch	Peanut Punch	Pineapple Cordial

SORREL DRINK

INGREDIENTS:
1 pound sorrel
2-4 oz. ginger
2 quarts water
sugar
wine (optional)
8-12 pimento grains
METHOD:
1.Wash sorrel thoroughly, using the fingers to lift it form the water. Put into stainless steel container.
2.Scrape and wash ginger. Grate and Add to the sorrel. Add pimento grains.
3.Boil water and pour over sorrel. Allow to stand 4-6 hours. Strain.
4.Sweeten to taste and add rum to taste. Add optional wine.
5.Service with ice cubes.

INGREDIENTS: 1 pound sorrel 2-4 oz. ginger 2 quarts water sugar wine (optional) 8-12 pimento grains	METHOD: 1.Wash sorrel thoroughly, using the fingers to lift it form the water. Put into stainless steel container. 2.Scrape and wash ginger. Grate and Add to the sorrel. Add pimento grains. 3.Boil water and pour over sorrel. Allow to stand 4-6 hours. Strain. 4.Sweeten to taste and add rum to taste. Add optional wine. 5.Service with ice cubes.

GINGER BEER

Ingredients
1 lb. fresh green ginger
4 C. gran. sugar (2 lbs.)
1/4 lb. potatoes
4 - 6 grains cloves
1 piece cinnamon
8 c. boiling water METHOD
1. Clean and crush ginger.
2. Peel and chop potatoes in medium pieces.
3. Put ginger, potatoes, clove, cinnamon a sugar in a large bottle or jar.
4. Pour boiling water over. Stir and cover allow to brew for 2 - 4 days.
5. Strain and bottle.
Serve with ice and Angostura bitters. Ginger can be diluted with water if the flavour is too strong.
2. Mix thoroughly; add flavouring and chill. NOTE: Flavouring may be omitted and a dash of Angostura bitters may be added or 1 or 2 tbsp. of wine or brandy can be used.

Ingredients 1 lb. fresh green ginger 4 C. gran. sugar (2 lbs.) 1/4 lb. potatoes 4 - 6 grains cloves 1 piece cinnamon 8 c. boiling water	METHOD 1. Clean and crush ginger. 2. Peel and chop potatoes in medium pieces. 3. Put ginger, potatoes, clove, cinnamon a sugar in a large bottle or jar. 4. Pour boiling water over. Stir and cover allow to brew for 2 - 4 days. 5. Strain and bottle. Serve with ice and Angostura bitters. Ginger can be diluted with water if the flavour is too strong. 2. Mix thoroughly; add flavouring and chill. NOTE: Flavouring may be omitted and a dash of Angostura bitters may be added or 1 or 2 tbsp. of wine or brandy can be used.

GOLDEN APPLE DRINK


INGREDIENTS 8 golden apples (ripe) sugar to taste 4 pts. water 2 tbsp. rum 1/2 tsp. essence.	METHOD 1. Wash and peel golden apples, grate or cut into small pieces. 2. Place peel, pulp and seeds into jar. 3. Add sugar, water, rum and essence and stir until sugar is dissolved. 4. Leave for two days. 5. Strain and bottle off and keep in relfrigerator. Use as required.

PASSION FRUIT DRINK

INGREDIENTS
2 c. gran. sugar
spices optional cubes in blender.
12 passion fruit
6 c. hot water METHOD
1. Remove seeds and pulp from fruit.
2. Pour hot water over seeds and allow to cool.
3. Sweeten to taste and dilute with water if one wishes a milder flavour
4. Serve with ice.

INGREDIENTS 2 c. gran. sugar spices optional cubes in blender. 12 passion fruit 6 c. hot water	METHOD 1. Remove seeds and pulp from fruit. 2. Pour hot water over seeds and allow to cool. 3. Sweeten to taste and dilute with water if one wishes a milder flavour 4. Serve with ice.

MAUBY


INGREDIENTS 4 pieces mauby bark 1 piece of aniseed 1 piece cinnamon 2 c.sugar Angostura bitters	METHOD 1. Put all ingredients into a pot and boil for a few mins 2. Remove from heat and allow to cool. 3. Strain. 4. When serving, add water to desired strength and sugar if necessary. Serve with ice and few dashes of bitters.

PUMPKIN PUNCH


INGREDIENTS 1 lb. pumpkin 1 tin pineapple juice 3 c. water 1 c. gran. sugar Ice	METHOD 1. Peel and cut pumpkin in small pieces. 2. Boil in a little water until tender; cool. 3. Puree in an electric blender with 3 c. water. 4. Sweeten to taste. 5. Add pineapple juice and ice. Chill and serve.

SOURSOP PUNCH

INGREDIENTS
1 Soursop peeled
2 c. water
6-8 tbsp. condensed milk salt
1 tsp. sugar
Angostum bitters
METHOD
1. Crush the soursop in a bowl with 1/2 the water
2. Pound it well and pass through a sieve to extract the juice.
3. Add the remaining water, milk and salt. Mix well.
4. Add sugar and stir until dissolved.
5. Strain, chill and serve with bitters.

INGREDIENTS 1 Soursop peeled 2 c. water 6-8 tbsp. condensed milk salt 1 tsp. sugar Angostum bitters	METHOD 1. Crush the soursop in a bowl with 1/2 the water 2. Pound it well and pass through a sieve to extract the juice. 3. Add the remaining water, milk and salt. Mix well. 4. Add sugar and stir until dissolved. 5. Strain, chill and serve with bitters.

SEA MOSS DRINK


INGREDIENTS 1 lb. sea moss 1 lime Angostura bitters milk sugar to taste	METHOD 1. Soak sea moss with lime juice overnight. 2. Wash thoroughly and cook in pressure cooker for 20-30 mins. or until the sea moss resembles a mass of jelly. 3. Cool, add milk and sugar to taste and blend in a blender. 4. Flavour with bitters and serve with crushed ice.

RUM PUNCH


INGREDIENTS one of sour two of sweet three of strong four of weak 1 oz. of sour, 2 oz. sweet, 3 oz. of strong 4 oz.weak; make 10 oz. of punch or 3 drinks.	METHOD Make my multiple of the above proportions desired. SOUR: Lime juice or lemon juice. SWEET: Simple syrup made of equal parts sugar and water boiled for 5 mins. Grenadine syrup is nice. STRONG: Rum. WEAK: Combined water and ice. Add a dash angostrua bitters and a dust of nutmeg.

TROPICAL FRUIT PUNCH

INGREDIENTS
3 c. orange juice
3 c. pineapple juice
3 c. grapefruit juice
1/4 c.lime or lemon juice
1/2 c. honey
4 tins ginger ale or soda water
1/2 - 1 c. rum or white wine
1 c. finely chopped pineapple
½ - 1 c. small melon pieces or balls
1 lime or orange seeded and thinly sliced
METHOD
1. Combine orange, pineapple, grapefruit, and lime juice.
2. Sweeten to taste with honey and chill for a few hours.
3. Just before serving, stir in ginger ale, rum, pineapple pieces and melon balls. Garnish with, lime or orange slices. Serve with
crushed ice.
NB: Rum can be left out and punch will still

INGREDIENTS 3 c. orange juice 3 c. pineapple juice 3 c. grapefruit juice 1/4 c.lime or lemon juice 1/2 c. honey 4 tins ginger ale or soda water 1/2 - 1 c. rum or white wine 1 c. finely chopped pineapple ½ - 1 c. small melon pieces or balls 1 lime or orange seeded and thinly sliced	METHOD 1. Combine orange, pineapple, grapefruit, and lime juice. 2. Sweeten to taste with honey and chill for a few hours. 3. Just before serving, stir in ginger ale, rum, pineapple pieces and melon balls. Garnish with, lime or orange slices. Serve with crushed ice. NB: Rum can be left out and punch will still

BANANA PUNCH
(Sweetie Come Brush Me)


INGREDIENTS 4 Ripe Bananas ¾ pt Water ¼ pt Soy Milk ¼ tsp Freshly Grated Nutmeg 4 drops Vanilla Essence Honey or Brown Sugar to taste	METHOD 1. Peel the bananas. 2. Mash them with a fork and pass the puree through a fine sieve or liquidize with an electric blender. 3. Add the water, soy milk, vanilla and nutmeg. 4. Sweeten to taste honey/brown sugar. 5. Chill before serving. Serves 3-4

CARROT PUNCH
(Zion Juice)


INGREDIENTS 1 lb Carrots 1 pt Water 1 pt Soy Milk 3 tbsp silken tofu 1 tsp Rosewater ½ tsp Freshly Grated Nutmeg Molasses or Raw Cane Sugar	METHOD 1. Peel and freshly grate the carrots. 2. Add the grated carrots to the water. 3. Strain the mixture through a sieve lined with muslin, gathering up the muslin once the liquid has drained through and squeezing to extract all the juice. 4. Repeat this process finally discarding the carrots. 5. Stir the milk, silken tofu, rosewater and nutmeg into the carrot liquid. 6. add molasses or raw cane sugar to taste. Serves 4-6

COCONUT PUNCH
(Paradise Punch)


INGREDIENTS 1 Mature Coconut 1½ pt Water 4 oz. Raw Cane Sugar ½ tsp Almond Essence	METHOD 1. Shell the coconut, peel and finely grate the flesh. 2. Mix the grated coconut with the water and strain the mixture through a sieve lined with muslin squeezing the muslin to extract all the juice. 3. Discard the coconut. 4. Add the raw cane sugar to the coconut liquid and stir until the sugar has dissolved. 5. Flavour with almond essence and chill. Serves 3-4

PEANUT PUNCH


INGREDIENTS 8 ozs Shelled Roasted Peanuts 1½ pt Water ½ pt Soy Milk ½ tsp Vanilla Essence ½ tsp Freshly Grated Nutmeg Raw Cane Sugar	METHOD 1. Place the shelled peanuts in an electric blender or food processor. 2. Measure out 1 pt of the water and gradually pour this into the blender while grinding the peanuts. 3. Leave the blender running for 1–2 minutes until the peanuts are thoroughly blended. 4. Strain the mixture through a sieve lined with muslin, pouring in a little at a time and squeezing the muslin to extract all the liquid. 5. After squeezing, discard the contents of the muslin. 6. Repeat until all the peanut mixture is used up. 7. Add the soy milk, then sweeten the drink to taste with cane sugar and flavour with vanilla essence and grated nutmeg. Serves 3-4

PINEAPPLE CORDIAL


INGREDIENTS 1 Ripe Pineapple 4–5 Slices Peeled Ginger Root 3 Whole Cloves 2 Limes 2 pt Boiling Water 4 oz Raw Cane Sugar	METHOD 1. Peel the pineapple thickly and reserve the flesh for use in another dish. 2. Crush the slices of ginger root and thinly slice the lines. 3. Place the pineapple peel, ginger, limes and whole cloves in a large bowl. 4. Pour on the boiling water, cover and allow to steep for 24 hours. Strain the liquid discarding the pineapple peel, lines and spices. 5. Stir in the raw cane sugar until dissolved. Chill. Serves 4–6

DESERTS


Casava Bread / Pone	Dokono	Conky

CASSAVA PONE


INGREDIENTS 2 lb Sweet cassava 1 mature coconut ½ tsp Grated nutmeg 5–6 Drops vanilla essence 6 oz Raw cane sugar 1 pt Soy milk	METHOD 1. Peel and grate the cassava and coconut. 2. Combine in a bowl the freshly grated nutmeg, vanilla essence and sugar. 3. Stir in the soy milk to form a soft thick batter. 4. Pour the mixture into a well-greased baking dish and bake in a preheated moderate oven at 180º for 1 to 11/4 hours or until set. Serves 6

DOKONO


INGREDIENTS 8 oz Cornmeal 4 oz Raw cane sugar ¾ pt Coconut milk ½ tsp Ground cinnamon 4–5 Drops vanilla essence 3 oz raisins	METHOD 1. Mix together the cornmeal and the sugar in a bowl. 2. Pour in the coconut milk and stir well to produce a smooth consistency. 3. Flavour with ground cinnamon and vanilla essence and stir in the raisins. 4. Drop the mixture in heaped tablespoons onto 6 inch squares of aluminum foil. 5. Fold the foil to make parcels of the mixture and press the edges well to seal. 6. Bring a large pan of water to the boil and cook the dokono parcels in the boiling water for 1 hour. 7. At the end of the cooking time carefully remove the foil and serve the dokono hot, sprinkled with a little sugar. Serves 4 *(In Nevis we make this different [this must be the Rasta version] we make it with sweet potatoes grated, some people put a piece of pumpkin, add sugar to the mixture to sweeten) (Common to several Caribbean Islands, this dish is of African origin. The authentic version would be cooked wrapped in banana leaves for which aluminum foil is a modern if not quite aesthetic substitute.

CONKY


INGREDIENTS 8 oz Grated Sweet Potato 4 oz Raw cane sugar ¾ pt Coconut milk ½ tsp Ground cinnamon 4–5 Drops vanilla essence 3 oz raisins (optional) 1 oz hot peppers (bird peppers)	METHOD 1. Mix together the grated sweet potato and the sugar in a bowl. 2. Pour in the coconut milk and stir well to produce a smooth consistency. 3. Flavour with ground cinnamon and vanilla essence and stir in raisins and peppers. 4. Drop the mixture in heaped tablespoons onto 6 inch squares of banana leaf. 5. Fold the banana leaves to make parcels of the mixture and tie with cord or strips of babana barkl. 6. Bring a large pan of water to the boil and cook the conky parcels in the boiling water for 1 hour. 7. At the end of the cooking time carefully remove the banana folds and serve the conky hot. Serves 4

Caribbean Ice Cream Recipes


COCONUT ICE CREAM	GUAVA ICE CREAM	MANGO ICE CREAM

COCONUT ICE CREAM (3 Quarts)


INGREDIENTS 3 coconuts 1 tin condensed milk 2 tins evap. 1 tin cream 2 tbsp. custard powder or cornstarch almond essence	METHOD 1. Peel the brown covering of the nut and grate or use the osterizer. 2. Extract the coconut milk 3. Prepare the custard or cornflour by using some of the milk to make a paste. 4. Bring the evap. milk to the boil, add custard powder or cornflour and cook until mixture thickens. 5. Remove from heat and cool a little; add coconut and condensed milk. Sweeten if necessary. 6. Add cream. Chill. 7. Freeze.

GUAVA ICE CREAM (3 Quarts)


INGREDIENTS 12 - 15 ripe guavas 2 tins evap. milk 1 tin condensed milk 2 - 3 level tbsp. of custard or cornstarch	METHOD 1. Wash and cut guavas and put to boil in about 2 - 3 c. of water for about 40 mins. 2. Strain and thicken guava juice with corn- starch or custard powder. 3. Add milk and sweeten to taste. 4. Chill and freeze.

MANGO ICE CREAM


INGREDIENTS 1 c. fresh mango pulp (put through a sieve) 1 tin evap. milk I egg or 1 tsp. powdered gelatin to thicken 1/2 lb. sugar or 1 tin condensed milk to sweeten few drops lime juice colouring if desired	METHOD 1. Prepare mango pulp and chill. 2. Prepare custard with milk and egg or thicken with gelatin (2 eggs to 1 quart). 3. Mix all ingredients, chill and freeze.

Caribbean Soup Recipes


Cucumba Soup	Corn Soup	Pigean Pea Soup	Pumpkin Soup	Lentil Soup
Cream Breadfruit Soup	Pumpkin & Cho Cho Soup	Callaloo Soup	Ital Soup	Sweet Corn Soup

CUCUMBER CREAM SOUP


3 - 4 cucumbers 1 oz. flour 1 1/4 c. milk 2/3 c. cream 1 oz. butter 2 1/2 c. vegetable stock 1 onion, thinly sliced sdt and pepper 1 tbsp. chopped green onions/chive	METHOD 1. Peel cucumbers, cut into slices and remove seeds. 2. Melt butter in pan and cook cucumbers for 10 minutes over low heat. 3. Stir in flour and add stock slowly stirring all the time. 4. Heat the milk with onion to boiling and add cucumber mixture, still stirring. 5. Simmer for 10 minutes. 6. Puree. Stir in half the cream and season to taste. 7. Pour into individual bowls and chill. 8. Add rest of cream and green onions just before serving.

CORN SOUP


4 c. fresh corn kernel 1/2 c. chopped green onion or chive 1/2 tsp. Salt Toast and parsley for garnishing 1 c. vegetable stock 2 tbsp. Margarine 3 c. milk 3 tbsp. Chopped sweet peppers or pimentos	Method 1.Combine corn and stock in blender, blend to a smooth puree. 2.Melt margarine, cook onions, add corn puree. Simmer for 15 minutes over low heat. 3.Add milk, salt and peppers. Simmer for 10 minutes. 4.Garnish with toast and chopped parsley. Makes 6 servings.

CREAM OF PIGEON PEA SOUP


INGREDIENTS 1 1/2 c. cooked and sieved pigeon peas. 1 tbsp. cornstarch or arrowroot 3/4 c. vegetable stock 3/4 c. Milk salt and pepper to taste	METHOD 1.Add stock to peas and bring to the boil. 2.Meanwhile, mix milk and cornstarch and add to peas; add salt and pepper and continue to boil for a few minutes. 3.Serve with toasted bread cubes or slices

CREAM OF PUMPKIN SOUP


INGREDIENTS 1 lb pumpkin (peeled and cut into small pieces) 1/2 c. evaporated milk 1 medium onion, sliced 3 c. vegeatable stock salt and pepper to taste chopped parsley for garnishing. (cleaned and washed) 4c. water 2cloves garlic 1/4 c. chopped celery 2c. evaporated milk 2tsp of salt 1/2 tsp. bl. pepper 1/2 c. chopped onion chopped parsley for garnishing	Method 1. Boil pumpkin, onion, salt and pepper in vegetable stock until pumpkin is soft and tender. 2. Mash with potato crusher or pour in blender and puree. 3. Return to pot and add milk slowly and stir in milk and cook until thoroughly heated (5 minutes). 4.Sprinkle chopped parsley on soup. Serves 6 persons.

LENTIL SOUP


1 ½ c. dried lentils 2 1/2 lb. spinach 1/4 c. olive oil ¾ c. chopped onion 3 or 4 cloves garlic salt 1 stalk (chopped) celery 3/4 c. lemon juice 1 tsp. flour chopped chives	METHOD 1. Wash and pick over the lentils. 2. Cover with cold water and cook covered, until tender. 3. Wash spinach (bhagie) leaves and break up then chip them. 4. Add these and I cup of water to the lentils. 5. Continue cooking until the spinach is done, adding more water if necessary 6. Heat the olive oil in a skillet and add the chopped onion. 7. Crush the garlic cloves with I tsp. salt and add these and the chopped celery to the onion. 8. Continue cooking until the onions, garlic and celery are tender and blendedcloves 9. Add these to the lentil mixture 10. Mix the lemon juice with the flour and stir it into the soup. 11. Cook gently stirring occasionally, until the soup is rather thick. Serves 6 to 8

CREAMED BREADFRUIT SOUP


INGREDIENTS 2 Medium sized onions 2 Cloves garlic ½ lb Breadfruit 2 tbsp Vegetable oil 1 Bayleaf 1½ pt Vegetable stock ½ pt Soy milk Freshly ground black pepper Spring onion tops or parsley	METHOD 1. Peel the garlic cloves and chop finely. 2. Using a sharp knife peel the skin from the breadfruit and remove the core. 3. Chop the breadfruit into dice. 4. Heat the vegetable oil in a large saucepan and sauté the onion and garlic until soft but not coloured. 5. Add the diced breadfruit, bayleaf and vegetable stock. 6. Bring to the boil, cover the pan and simmer on a low heat until the breadfruit is tender. 7. Remove the bayleaf and liquidize the soup in an electric blender or press through a fine sieve. 8. Return the soup to the pan, add the soy milk and season with black pepper. 9. Reheat gently taking care not to boil then serve sprinkled with chopped spring onion tops or fresh parsley. Serves 4

PUMPKIN AND CHO CHO SOUP


INGREDIENTS 1 lb Pumpkin 1 Cho Cho 1½ pt Water 2 Medium sized tomatoes 1 Spring onion 1 Sprig thyme 1 Small blade mace Freshly ground ¼ pt Coconut milk	METHOD 1. Peel and wash the pumpkin, remove the seeds and chop into 2cm dice. 2. Peel the cho cho, cut into quarters lengthways and remove the heart, dice. 3. Place the pumpkin and the cho cho in a saucepan with the water and simmer on a medium heat for 15 minutes until cooked. 4. Meanwhile peel and chop the tomatoes and slice the spring onion into fine rounds. 5. Add these to the saucepan together with the thyme, mace, ground black pepper and coconut milk. 6. Simmer for a further 15 minutes then remove the thyme before serving. Serves 4

CALLALOO SOUP


INGREDIENTS 1 lb Callaloo leaves 1 Aubergine a/k/a eggplant, garden egg 2 Green bananas 1 Large onion 2 Cloves garlic 1½ pts Water 4 Pimento berries 3 Whole cloves 1 Sprig thyme 1 Hot pepper Freshly ground black pepper ½ lb Young okra ¼ pt Coconut milk	METHOD 1. Thoroughly wash the callaloo leaves and remove most of the stem. 2. Drain and coaresly chop. Peel aubergine and chop into 2 cm dice. 3. Keeping the skin on chop green bananas into thick slices. 4. Put these vegetables with chopped onion and garlic in large pot. 5. Add water, pimento, cloves, thyme, hot pepper fresh black pepper. 6. Bring to the boil and simmer, covered until vegetables are tender. 7. Take out slices of green bananas, remove skin and return to the pan. 8. Remove the hot pepper which should still be whole and the thyme. 9. Rub the soup through a sieve or liquidize briefly. 10. Slice the okra into rounds. 11. Return the soup to the pan, add the okra and coconut milk and cook for a further 10 minutes. Adjust the seasoning and serve Serves 4 (Spinach can be substituted for callaloo. With a salad and wholemeal bread, this soup becomes a meal in itself.)

ITAL SOUP


INGREDIENTS 1 lb Yam ½ lb Sweet potato 1 lb pumpkin 1 lb Callaloo ½ Small cabbage ½ lb Carrots 1 Cho cho 1 Green pepper 2 Cloves garlic 2 Medium-sized tomatoes 3 Spring onions 2 pts Water	METHOD 1. First prepare the vegetables: peel yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumpkin. 2. Carefully wash the callaloo, trimming away any thick stems and chop. 3. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots. 4. Peel the cho cho, cut it lengthways into quarters and remove the heart. 5. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the spring onions. 6. Place the pumpkin and root vegetables in a large saucepan with the water. 7. Bring to the boil and simmer for 10 minutes. 8. Add to the pan the callaloo, cabbage, cho cho, pepper and finally the chopped tomatoes and spring onions. 9. Season with plenty of freshly ground black pepper and simmer for twenty minutes or more until cooked. Serves 4–6

SWEETCORN SOUP


INGREDIENTS 8 oz Sweetcorn 1½ pt Water 1/3 pt Coconut milk 2 Medium-sized potatoes 1 lb Pumpkin 1 Stick celery 1 Spring onions 1 Medium-sized tomato 1 Sprig thyme Freshly ground black pepper Juice of ½ lime	METHOD 1. Place the corn in a heavy based saucepan, cover with water, bring to the and simmer. 2. Meanwhile peel the potatoes and pumpkin remove the pumpkin seeds and dice both vegetables. 3. Chop the celery and spring onions, peel and chop the tomato. 4. Add the coconut milk to the pan together with the prepared vegetables. 5. Season with thyme and freshly ground black pepper and add the lime juice. 6. Continue to cook on a low heat for 20–25 minutes until the vegetables are soft. Remove the thyme before serving. Serves 4

Caribbean Rice Recipes


Calypso Rice	Fried Rice & Bean Sprouts	Rice and Peas

CALYPSO RICE


INGREDIENTS 2 c. brown rice 1 tsp. salt or to taste 1 pot spoon cooking oil bi. Pepper 1 clove garlic (crushed) 4.c. boiling water 1 med. carrot (grated on coarse side of grater) 1 medium sweet pimento pepper (green)	METHOD 1. Heat oil in heavy bottomed pot. 2. Add garlic, brown garlic and remove from oil. 3. Add carrot, stirring all the time for 2 - 3 mins. 4. Add sweet pepper, then rice. Toss 1 min. 5. Add boiling water and salt. 6. Cook until rice is tender and all the water is absorbed. 7. A little butter is added if desired.

FRIED RICE BEAN WITH SPROUTS


INGREDIENTS 2 tbsp. oil 2 spring onions (finely chopped) 1 clove garlic, crushed 6 c. cooked rice 1 c. cooked smoked tofu diced 2 eggs, beaten salt and bl. pepper 2 tbsp. soy sauce hot pepper, if desired 1 cup. bean sprouts	Method 1 . Heat the oil in a heavy pot (iron) and fry the spring onions(scallions) and garlic for 2 mins. over medium heat. 2. Add the rice. Mix well and heat through. 6. Mix the smoked tofu with the soy sauce. Add it to the rice mixture and mix well. 4. Season the beaten egg with salt and pepper and pour into the rice in a thin stream, stirring until the eggs are cooked. 5. Stir in the bean sprout and heat through. Serve immediately.

RICE AND PEAS


INGREDIENTS 3 c. rice 1 c.red beans few sprigs of thyme 1 medium coconut salt to taste garlic 2 slaths chive black pepper 1 qt. hot water 3 or 4 cloves	METHOD 1 . Grate coconut and use I qt. hot water to obtain the coconut milk. 2. Place peas in saucepan with coconut milk. Add clove and garlic and cook until tender. 3. Add remainder of ingredients, simmer until rice is properly cooked.

JOHNNY CAKES & DUMPLINGS & ROTI


Herb Dumplings	Johnny Cake / Fried Dumpligns	Roti

HERB DUMPLINGS


INGREDIENTS 4 oz Wholemeal flour ½ oz Vegetable or soy margarine 1 tsp Baking powder 1 tsp Fresh chives 1 tsp Fresh thyme 1 tsp Fresh coriander Cold water	METHOD 1. Sift the flour and baking powder into a bowl. 2. Rub in the vegetable or soy margarine until well blended. 3. Finely chop the fresh herbs and add to the mixture together with sufficient cold water to bind the ingredients and product a soft dough. 4. Lightly knead the dough on a floured surface until smooth. 5. Divide the mixture, shape into dumplings and drop them into soup or boiling water. 6. Cook for about 10 minutes. Makes approximately 6 (Dumplings need not be round or sphere-like in shape. They can be pressed into flat rounds of varying sizes; or rolled between the hands into long fingers known as “spinners”. Round, long, fat or skinny, shape them as you please).

JOHNNY CAKE or FRIED DUMPLINGS
(Journey Cakes)


INGREDIENTS 8 oz Wholemeal flour 1½ tsp Baking powder ½ oz unsalted soy margarine Cold water Vegetable oil for frying	METHOD 1. Sift the flour and baking powder together. 2. Rub in the margarine until well blended. 3. Gradually add cold water to the mixture the ingredients bind to form a stiff dough. 4. Knead the dough on a floured surface until smooth. 5. Divide the mixture, shape into balls and flatten slightly. 6. Heat the vegetable oil in a heavy frying pan and fry the dumplings until brown on both sides. Makes approximately 8

ROTI


INGREDIENTS 8oz Wholemeal flour 1 tbsp Cornmeal 1 tsp Baking powder 1½ ozs unsalted soy margarine Cold water Vegetable oil	METHOD 1. Sift the flour, cornmeal and baking powder into a bowl. Rub in soy margarine. 2. Add the cold water, a tablespoon at a time to bind the dough (it should not be sticky). Knead until smooth. 3. Cover the dough and leave in a warm place for half an hour. 4. Knead again for 3–4 minutes and divide into four equal portions. 5. On a floured surface roll out the portions into thin rounds. 6. Lightly brush each one with a little vegetable oil, roll all of them out into a ball again and leave to rest, covered, for 15 minutes. 7. Roll out again into thin 8-inch circles. 8. Heat a heavy frying pay. 9. Brush one side of the roti with vegetable oil and cook for 1 minute. 10. Coat the other side with oil, turn it over and cook for another minute. 11. Repeat this process turning the roti frequently until brown. 12. Wrap in a towel to keep warn until the other roti are cooked.

CARIBBEAN SWEET POTATO RECIPES


Bake Sweet Potato	Candied Sweet Potatoes

SWEET POTATO BAKE


INGREDIENTS 5 c. cooked mashed sweet potatoes ½ tsp. salt 2 tbsp. butter or margarine 1 small can pineapple pieces miniature marshmallows or large ones cut in small pieces nuts (optional)	METHOD 1. Combine sweet potatoes, salt, butter, pineapple and juice. Cut pineapple in smaller pieces.