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Creole Crab Callaloo
If Callaoo cannot be found in your area spinach or Swiss chard may be substituted.
1 pound callaloo or spinach
1 pound crab meat or peeled, deveined shrimp
1 cup cubed ham or lean bacon
1/2 pound ground conch
3/4 cup okra, sliced
1 eggplant, peeled and diced (optional)
1 tsp. fresh thyme
2 scallions, chopped
2 cloves garlic, chopped
1/2 cup parsley, chopped
1 Scotch Bonnet, (or other hot pepper)
Fungi Dumplings (see recipe on this page)
Clean the callaloo and remove the stalks. Combine all the ingredients except the dumplings and add enough water to cover. Bring to a boil and cover. Reduce heat and simmer for 1 1/2 hours until tender. Add the dumplings during the last 30 to 40 minutes of cooking.
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Island dumplings, called fungi and pronounced "foongi" by the natives, are almost served at every meal. These dumplings are used to sop up the gravy left over in the serving bowl.
2 1/2 cups water
2 Tbs. margerine
4 large okra, sliced (optional)
1 Scotch Bonnet (or other hot pepper), seeded and minced
1 1/4 cups plain cornmeal
Heat the water until it reaches the boiling point. Add the margerine, okra, and hot pepper. Add the cornmeal a little at a time, stirring constantly until the mixture thickens. Reduce the heat, cover, and simmer for 7 to 10 minutes. Pour the mixture into a greased pan. Allow to cool before slicing into 1 inch cubes, and then add the cubes to soup or stew. Cook the soup or stew 15 minutes longer after adding the dumplings.
For Puerto Rican dumplings, add 1/2 cup cream of coconut to the boiling water before adding the cornmeal. For Barbados style dumplings, pour the mixture into a greased pan, brush the top with melted butter and serve hot.
Spiced Seafood Salad
Whenever one is surrounded by water, the introduction of seafood in their diet is inevidable. There is no exception in the tropics. This Seafood Salad may be mixed with grilled Tuna Steak, Crab meat, Lobster, Shrimp, or any seafood of your liking.
1 pound cooked lobster or shrimp (Or any seafood of your liking)
1 large green pepper, chopped
1/4 cup Mango Vinaigrette (see recipe on this page)
1 cup mayonaise
2 cloves garlic, chopped
2 tsp. oregano, chopped
1 tsp. ground black pepper
1/2 tsp. ground cayenne
8 lettuce leaves, to line the salad bowl
1 large tomato, sliced
Combine all ingredients except the lettuce and tomato. Line the salad bowl with the lettuce leaves. Pour the salad into the bowl. Cover and chill for several hours. Garnish with tomato and serve.
Mango Vinaigrette For Salads
Although this recipe calls for mango, Papaya, Guava, or any other fresh tropical fruit may be used.
1 ripe mango
juice of 1 lime
1/2 cup vegetable oil
1/4 cup rum (optional)
1 scallion, chopped
1/2 green pepper, chopped
1-inch-long piece of ginger, peeled and chopped finely
1/2 tsp. ground black pepper
Peel and slice the mango. Blend the mango slices with the lime juice and oil. Add the remaining ingredients. Pour over any salad of fresh vegetables or fruit. Chill before serving.
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