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Karibisk trerätters?

  • matkatten 9 januari 2009

    Jag har lovat min kära en karibisk middag och ska försöka mig på en favorit, jerk chicken.

    Någon som har tips på passande förrätt, efterrätt och om det finns något typiskt gott tilltugg man kan göra. Har aldrig lagat karibiskt förrut !

    Tacksam för svar, trevlig helg :)

  • Pbaeckman 30 januari 2009

    Pröva med conch fritters.. Conch är en snäckdjur , kan vara svårt att hitta här men kanske fint tärnad bläck fisk funkar.
    Conch Fritters

    Fritters filled with various ingredients—animal, seafood, vegetable or fruit —are popular snacks in the Caribbean. Some utilize potatoes or other starches as binders, but most use flour. Conch is traditional, but other possibilities are clams, abalone, whelk (scungilli), shrimp and crab.


    1 pound conch
    1 small onion, diced
    1 small hot pepper, seeded and diced
    Oil to fry


    2 cups flour
    1 teaspoon baking powder
    1 teaspoon paprika
    Salt and pepper
    1 beaten egg
    Water to mix (about 3/4 cup)

    If the conch is fresh, pound it until it’s tender; it’s as tough as abalone. Grind into small pieces and mix with the onion and pepper, then add the other ingredients, mixing thoroughly. Let the batter sit for a few minutes and drop by large spoonfuls into ½ inch of hot oil. Flatten with a spatula and turn to brown on both sides. Drain and serve warm with lime juice, tartar sauce or cocktail sauce.

    Kankse med lite sånt här.
    Avocado and Papaya Salad

    Avocados are a popular ingredient in elegant Caribbean dishes, especially salads. This salad combines their richness with sweet papaya and tart lime.

    3 ripe avocados
    1 large ripe papaya
    5 Caribbean or Key limes
    4 tablespoons vegetable oil
    Salt and pepper to taste
    sugar if using North American limes

    Peel the avocados and papaya (or carefully remove the flesh), slice them in half. Removing the stone from the avocado and scoop out the papaya seeds. Slice fruit into 1/4-inch slices (the avocado lengthwise, the papaya across) and fan alternate slices on four salad plates. Separately, squeeze two limes and whisk the juice with the oil. Taste; it may be too acid since our limes are sold unripe. Those in the Caribbean are ripe, hence sweeter -- and yellow rather than green. Add a little sugar in necessary. Pour over the salads and garnish each with lime wedges.

    En soppa är ju aldrig fel. Blir inte så tungt som starter.
    Conch Chowder

    Caribbeans love spicy hot soups and stews, which they regard as cooling because they make you perspire. There are as many variations of conch chowder as there are conch cooks. As with clam chowders, most are spicy and red with tomato like this version. A New England clam chowder recipe would serve for a creamy white chowder. You can sometimes find canned or frozen conch; whelk (scungilli) is similar, as is abalone, which is available canned from Mexico.

    2 tablespoons butter
    1 onion, peeled and diced
    1 clove garlic
    1 green bell pepper, seeded and diced
    1 whole small hot pepper
    2 pints fish stock (or two bottles clam juice plus 1 pint water)
    1 lb. peeled and cubed boiling potatoes
    ½-teaspoon chopped dried oregano or thyme leaves
    1 can (14 oz) peeled tomatoes, chopped coarsely
    1 tablespoon arrowroot (or cornstarch) in ¼-cup cold dry white wine
    1 lb. pounded and/or ground conch meat
    Salt and pepper to taste

    Sauté the onions, garlic, and peppers until the onion is translucent. Add stock, potatoes, oregano, and chopped tomatoes and simmer until the potatoes are done. Add conch. Remove the hot pepper. Remove soup from heat and add arrowroot in wine (or water), stirring until the chowder thickens slightly.

    Jhonny cakes måste man ju ha med.

    Johnnycake is fried bread dough, an unsweetened flat doughnut hole. Many contain cornmeal for a nutty taste, but they can be made with only white flour. The same dough can be used for dumplings cooked in soups and stews. It’s lighter than many local dumplings, which typically contain no leavening.

    1-cup flour
    ½-cup cornmeal
    2 teaspoons baking powder
    Dash of salt
    2 tablespoon butter
    A few tablespoons of water
    Oil for frying

    Mix dry ingredients, then work in butter and add a small amount of water to make a stiff dough. Knead until smooth. Form into small balls 2 inches in diameter, then flatten to ½ inch thick. Pour ½ inch of vegetable oil in a pan, heat and fry a few cakes at a time, until brown on each side. Serve immediately. They’re sodden lumps after sitting for a while.


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