Madungo Bakes - St. Vincent

St. Vincent Madungo Bakes

If you from Vincy then you must know what this is....

Ingredients:

1lb Madungo (Cassava starch)...
1/2 cup Coconut (grated)
1/4 tsp Nutmeg (grated)
1/4 cup Easy Bake flour (optional)
Pinch of Salt
Cinnamon to taste
Brown Sugar to taste
Water

Method:

1. Put some water in a pot to boil. Use water from pipe to make Madungo into a ball. Place the madungo ball into the boiling water until the outside forms into a “Glue-like” looking skin. This process takes about 2-3 minutes.

2. Remove the ball from the pot; place it in a container large enough to knead, then using a spoon peel the outside (glue-like skin) from the madungo ball. Then mash ball while it is hot.

3. Warm banana leaf over fire, wrap portions in the banana leaf and bake in an iron pot, skillet or copper. Remove the banana leaf when about ¾ baked to give crunch and color to outside.

Recipe adapted from: www.ecgcsvg.com

Callaloo Soup - St. Vincent

St. Vincent and the Grenadines Flavours

A Taste of Vincy Favourite

Visit my facebook page www.facebook.com/creolecaribbeanflavours for more recipes from all over the Caribbean.

Vincy Callaloo Soup

 Ingredients:

2 bundles callaloo (approximately 12 ozs.)
12 ozs. Beef (seasoned) salted meat
12 cups water
1 lb. tannia
1 tsp. garlic (minced)
½ cup chopped onion
1 tbsp. salt
½ cup chive
½ tsp. all purpose seasoning
¼ tsp. pepper
2 potatoes (white or sweet)
2 cups coconut milk (see below)
1 tbsp. butter (optional)dumplings other vegetables may be used.

N.B: You can also add other provisions such as Yam, Eddoes, Dasheen, Cassava to the recipe.
You can use crab, salt meat, beef, chicken to make this soup.

Method:

1. If using salt meat, cut up and soak for ¾ to 1 hour.
2. Boil with fresh meat for ½ hour.
3. Cut up dasheen leaves and wash thoroughly, then add to beef. Bring to the boil.
4. Add the other ingredients, adjust seasoning.
5. Cook until everything is soft.
6. Add dumplings 10 minutes before removing fire.

Coconut Milk Method- Soak dried grated coconut in hot water. Allow to stand until cool. Strain in fine sieve and squeeze out milk.

Recipe compliments: http://www.discoversvg.com/index.php/de/about-svg/a-taste-of-vincy

Tri-Tri Cakes

Tri-Tri Cakes

A Taste of Vincy Flavour

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Ingredients:

2lbs (900 grams) Tri-Tri, washed with a half of lime or Lemon and drained
1 1/2 ounces of chopped Garlic (fresh or one could use prepared garlic)
1 hot red pepper chopped finely (scotch bonnet)
1 1/2 tbsp. curry powder or how much to taste or omit the curry
2 tsp. salt
1 1/2 cups flour (375 grams)

Method:

1. Place the washed and drained Tri-Tri in a large enough bowl
2. Add all the other ingredients together and mix together thoroughly.
3. The consistency should be like a thick batter.
4. Heat vegetable oil in a frying pan ( or cast iron pot) very hot, drop small tablespoons of the batter mix into the oil, fry until slightly brown around the edges, turn and fry other side.
5. When fried until medium brown, remove the cakes place on a paper towel lined platter and drain.
6.Serve with favourite tipple or with roasted breadfruit and salad as a meal. This can also be made as a stew. 

Recipe compliments: http://www.discoversvg.com

Doughboy

St. Vincent and the Grenadines Flavours

A Taste of Vincy Flavours

Visit my page www.facebook.com/creolecaribbeanflavours for more recipes from all over the Caribbean.

Doughboy

Ingredients:

6 cups of flour
1-1/2 cups of water
1/2 cup of margarine
1/2 tsp. salt
1/2 cup of shortening
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 cups of grated coconut
1 to 2 cups of brown sugar
1 tbsp. yeast (instant)

Method:

1. Sift together the flour and salt.
2. Now cut the fat right into the flour mixture.
3. Add spices and yeast
4. Followed by coconut and water.
5. Now knead the mixture and leave to stand until almost twice its size.

Bake at 300 to 350 F. for 1 to 2 hours.

Special thanks to: http://www.discoversvg.com/index.php/de/about-svg/a-taste-of-vincy for their recipe.

Arrowroot Cakes

St. Vincent and the Grenadines Flavours

A Taste of Vincy Favourites

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Arrowroot Cakes

Ingredients:
 2 eggs 8 oz. of sugar
1/4 cup of milk
1/2 cup of flour
4 oz. of margarine
1/2 tsp. of lime juice
1/2 tsp. of baking powder
1 lb. of arrowroot (starch)

Method: Cream together the butter and sugar. Add eggs, lime juice, flour, baking powder, arrowroot and the milk. Mix well. Finally drop by spoonfuls in a well greased muffin tins or on a sheet.

We thank http://www.discoversvg.com/index.php/de/about-svg/a-taste-of-vincy for their delicious recipes.

Join me in sharing some of the most heavenly Caribbean Recipes to give viewers that urge to cook homemade meals and say goodbye to fast food and take outs.

I remember when I was a little girl, learning to cook was fun and exciting and I am grateful today for the experiences and skills learnt along the way.

The Breadfruit and Arrowroot

A TASTE OF 'VINCY'

 The Breadfruit

"For many people, the breadfruit is seen as a symbol of St. Vincent, tied to the nation's culture and heritage. Its uniquely shaped leaf can be seen engraved into flower pots along the bayfront of Kingstown. The breadfruit itself forms part of the country’s national dish of roasted breadfruit and fried jack fish." www.discoversvg.com

History of the Breadfruit
"On January 23, 1793 Captain William Bligh anchored the HMS Providence off Kingstown and completed his ambition of bringing breadfruit plants here from Tahiti. His first attempt resulted in the infamous mutiny on the Bounty. After being adrift for 47 days in the Pacific, Captain Bligh returned and, it is said, one of the trees now growing in Kingstown’s Botanical Gardens is a descendant of one of his original breadfruit plants. Breadfruits were used as an economical source of food during slavery. Read about the Breadfruit Festival held annually in August." www.discoversvg.com

Arrowroot

"Arrowroot is a traditional Amerindian crop.  It is a starchy tuber that, when harvested, is washed, pulped, drained and dried to produce a powder that is used as a replacement for flour in bread making, as well as an ingredient in puddings, biscuits, cakes and sauces. Interstingly, it was said that arrowroot was also used to draw toxins from flesh wounds made by the poison arrows used by indigenous people.
St. Vincent is one of the few places in the world where this ancient and traditional crop is still cultivated for both domestic and overseas consumption. Visitors to the Owia area of St. Vincent's north east may see arrowroot crops growing on the lush green hillsides." www.discoversvg.com