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Caribbean

Vegetarian

Ingredients

Steps

Nutritional information

Epis

Chop parsley, garlic, bell pepper, onions, and basil roughly; remove thyme leaves from stems. Place all ingredients in food processor (or blender) and pulse until slightly chunky.

Place in airtight container and refrigerate until ready to use.

Use 1/3 cup Epis to make <a href="https://wpvip.publix.com/blackcommunity/recipe/legim/">Legim</a>. Place the remainder in an airtight container and refrigerate for later use.

Seafood

Conch Fritters

Preheat oil to 365°F in large Dutch oven (or heavy stockpot). Cut conch into 1-inch pieces (wash hands), then place in food processor bowl; pulse until finely chopped. Chop onion (1/2 cup), bell pepper (1/2 cup), celery, and garlic finely. Combine all ingredients (except oil) in large bowl and mix well.

Drop tablespoon-size scoops of batter into oil; fry 3–5 minutes (in batches) until golden brown and 145°F. Drain fritters on paper towels; serve with lime wedges and your favorite dipping sauce.

Makawoni Au Gratin

Bring water to boil for pasta. Cook pasta following package instructions. Drain.

Meanwhile, shred Gouda (1 1/2 cups). Dice onion and bell pepper (1/2 cup each) and garlic (1 teaspoon).

Preheat oven to 350°F. Preheat medium saucepan on medium 2–3 minutes. Place butter in pan; let melt. Add onions, peppers, and garlic; cook 2–3 minutes, stirring occasionally, or until tender. Add pasta to vegetable mixture; stir to coat. Stir in milk, mayonnaise, seasoned salt, 1/2 cup Parmesan, and 3/4 cup Gouda and mix until well blended. Remove from heat.

Pour mixture into 13- x 9-inch baking dish; top with remaining 1/2 cup Parmesan and 3/4 cup Gouda. Bake 25–30 minutes or until top is golden and mixture is bubbly. Let stand 10 minutes. Serve.

Image of Haitian-Style Conch (Lambi) Recipe

Haitian-Style Conch (Lambi)

Cut conch into 1-inch pieces (wash hands); place conch between 2 pieces of plastic wrap and pound with a mallet to 1/4-inch thickness. Combine conch, vinegar, and 1/2 cup water in medium bowl; cover and refrigerate 2 hours.

Drain conch well. Chop tomato, shallots, green onions, garlic, and parsley coarsely; remove thyme leaves from stems.

Preheat medium saucepan on medium 2–3 minutes. Add oil, shallots, green onions, garlic, and thyme to pan. Cook 5–7 minutes, stirring occasionally, or until onions soften. Add conch, tomatoes, hot sauce, bouillon cube, salt, and remaining 2 cups water to pan. Cover and cook 40–45 minutes, stirring occasionally, until conch is tender and 145°F. Stir in parsley; serve.

Beef

Nutritional Information

Jamaican-Style Beef Stew

Set yuca out to thaw (up to 1 hour). Preheat large stockpot on medium-high 2–3 minutes. Place beef, salt, pepper, and flour in bag (wash hands); seal tightly and shake to coat beef. Place oil in pot, then add beef, reserving any flour left in bag; cook 3–4 minutes, flipping often, until brown on all sides. Meanwhile, chop garlic (1 tablespoon) and grate ginger (1 teaspoon). Remove beef from pan; set aside.

Add garlic and ginger to same pot; cook and stir 2–3 minutes until garlic is fragrant. Add wine; simmer 3–4 minutes until reduced by about one-half.

Return beef to pot and stir in reserved flour; cook and stir 1–2 minutes until sauce thickens. Reduce heat to low; add stock, then cover and simmer 45 minutes. Remove fibrous core from yuca and discard; chop yuca into bite-size pieces. Peel sweet potato and chop into bite-size pieces.

Add both vegetables to stew about 30 minutes into cook time; cook 15–20 more minutes until vegetables are tender when pierced with a fork and beef is 145°F. Serve.

Legim

Trim excess fat from beef. Cut lime in half and squeeze juice all over meat.

Add Epis, garlic and onion powders, salt, herb blend, and cloves to meat and mix well (wash hands); let stand to marinate 30–60 minutes.

Remove outer leaves from cabbage; slice in half, then into large chunks (about 4 cups). Peel and slice eggplant and chayote. Peel carrots and cut in half. Chop onion and garlic.

Place meat, thyme, and water in large saucepan and bring to a boil. Reduce heat to low; cover and cook 30 minutes.

Remove meat and liquid from pan and place in separate bowls. Increase heat to medium and add oil. Stir in meat, onions, and garlic and sauté 1–2 minutes. Add tomato paste and mix well; add cooking liquid, chicken broth, and bouillon cubes and stir to combine.

Stir in squash, cabbage, spinach, eggplant, and carrots. Cover and cook 45 minutes, removing carrots after 20 minutes. Remove remaining vegetables after 45 minutes, place in large bowl, and mash using a potato masher.

Return mashed vegetables to pan; add green beans, habanero, and carrots, and mix; cover and simmer on low 15–20 minutes until meat is 145°F. Serve.

Jamaican-Style Fruit Cake

Zest lime (1 teaspoon). Chop dried fruits coarsely. Place in bowl: fruits, lime zest, rum, and wine. Cover and let stand overnight (or up to 2 days).

Set butter in large bowl to soften. Preheat oven to 325°F. Coat 9-inch round cake pan with spray. Pour fruit mixture into blender; blend until smooth. Combine flour, baking powder, nutmeg, cinnamon, and allspice in medium bowl.

Add sugar to butter. Beat with electric mixer on HIGH until pale yellow and fluffy. Beat in eggs, 1 at a time, until blended. Beat in vanilla and almond extracts, molasses, and browning sauce until blended. Stir in flour mixture just until batter forms, then pour in fruit mixture, stirring until blended. Pour batter into cake pan.

Bake 45–50 minutes until toothpick inserted in center comes out clean. Allow cake to cool completely in pan before removing. Serve.

Image of Trinbagonian-Style Salt Cod with Tomatoes Recipe

Trinbagonian-Style Salt Cod with Tomatoes

Soak and rinse cod fillets by placing in bowl and covering with water for 2 hours (or overnight). Change water several times to remove excess salt.

Chop parsley and garlic finely. Chop bell pepper, onion, and tomatoes (2 cups each); cut fish into large pieces (wash hands).

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add fish; cook and stir 3–4 minutes until fish is tender and begins to brown slightly. Add parsley, garlic, peppers, and onions; cook and stir 2–3 minutes until vegetables are tender.

Stir in remaining ingredients. Reduce heat to medium and cover; cook 5–8 more minutes, stirring occasionally, until liquid reduces by one-half and fish is 145°F. Remove pan from heat; remove bay leaf and serve.

<strong>Note: </strong>Always check fish for bones and cook to an internal temperature of 145°F.

Image of Whole Snapper with Stewed Vegetables Recipe

Whole Snapper with Stewed Vegetables

Juice lemon (2 tablespoons). Peel ginger; chop ginger (1 teaspoon), thyme, and garlic (3 teaspoons) finely. Whisk in small bowl: lemon juice, thyme, ginger, salt, pepper, and 1 teaspoon garlic.

Remove scales and gills from fish and clean (if needed). Pat dry with paper towels and place in shallow dish. Rub fish all over with lemon mixture (wash hands). Cover and chill 30 minutes (or overnight) to marinate.

Meanwhile, slice yellow onion and bell pepper thinly. Remove seeds from tomato, then chop tomato and green onions coarsely. Peel carrot, then cut carrot, chayote, and potatoes into 1/2-inch-thick slices.

Preheat large sauté pan on medium-high 2–3 minutes. Add oil to pan, then stir in yellow onions, bell peppers, paprika, allspice, and remaining 2 teaspoons garlic; cook 2 minutes, stirring occasionally. Stir in carrots, chayote, and potatoes and cook 5 minutes. Stir in stock and bouillon cube and bring to a boil.

Reduce heat to medium, stir in tomatoes, green onions, and Scotch bonnet pepper and simmer 5 minutes. Nestle fish into vegetable mixture, spoon some broth from pan over fish, and cover. Simmer 8–10 minutes or until fish is opaque and flakes easily. Melt butter and pour over fish. Serve fish with vegetables and cooking liquid, accompanied by rice or crackers, if desired. Note: Always check fish for bones and cook to an internal temperature of 145°F.