Caribbean Stew

Margaret Said:

does anyone know how to cook Brown stew chicken ( caribbean style)?

We Answered:

Hello

INGREDIENTS:

Blue Mountain Stewed chicken~

1 cup vegetable oil
1 whole green scotch bonnet pepper, chopped
1 clove garlic, crushed
1 medium seasoned chicken, chopped
1/2 cup tomato ketchup
1 tsp. worcestershire sauce
1 tsp. chinese sauce
1 cup water
1/2 tsp. jerk seasoning
1 Tbsp. brown sugar
1 1/2 tsp.browning
1/2 can mixed vegetables

METHOD / DIRECTIONS:

Heat the vegetable oil in a skillet / frying pan, add scotch bonnet pepper and garlic.
Remove pepper and garlic from oil. Add chicken pieces and fry until golden brown.
Remove chicken from frying pan and drain on absorbent paper.
To make sauce, in a sauce pan combine Tomato Ketchup, worcestershire sauce, chinese sauce, water, Jerk Seasoning and sugar. Mix well.
Add the Browning. Cover skillet and allow to boil until thickened.
Add the chicken to the sauce and allow to simmer for 5 minutes.
Add the mixed vegetables, stir and allow to simmer for another 5 minutes. Serve hot.

Annie Said:

What is better to thicken food gravy- cornflour or flour?

We Answered:

Thicken most gravies and sauces with roux, a cooked mixture of flour and butter. Roux needs to be cooked first, but gravies and sauces made with it are virtually lump-free. Many cream soups are also thickened this way.

Pour about Â¼ c. of the butter in a small sturdy pan and place it over medium-low heat.

When the butter is warm but not too hot, start stirring in flour with the wooden spoon until the mixture is thick - about the texture of wet concrete or plaster of Paris. Add more butter or flour until it's right.

Stir continually with the wooden spoon over the heat so the roux cooks. The flour will gradually begin to brown. The roux can be used when the flour is light golden in color. The darker you cook the roux, the more flavor it will add to the sauce. Don't cook it past a mahogany color, though.

Transfer the roux to another container to cool.

Store roux in the refrigerator for a week, or freeze it in tablespoon-size wafers.

To thicken a sauce with roux, let it cool so it won't splatter and whisk it in to your boiling sauce base, like broth or pan drippings.

Lower the heat to a simmer and continue to whisk until all the roux has been absorbed.

Simmer for at least 20 minutes to allow it the sauce to thicken and become smooth.

Jessie Said:

Trinidadian/Caribbean foods I can make in the US?

We Answered:

I found a lot here....http://www.gettrinidad.com/trinidad_reciâ€¦

But I found this answer below in the Yahoo Answers..

Trinidad Macaroni Pie

INGREDIENTS:

1/2 pk macaroni
2 eggs
1/2 lb cheddar cheese, grated
28-32 oz. evaporated milk
1 onion, finely minced
1/2 scotch bonnet pepper, finely minced
salt
pepper

METHOD:

1. Preheat oven to 350 F
2. Boil macaroni in salted water
3. Beat eggs, combine in large bowl with onion, pepper, cheese, salt, pepper, and evaporated milk
4. Drain macaroni and let cool
5. Combine macaroni with egg mixture.
6. Pour everything into a baked oven-ready dish
7. Bake for 30-40 minutes
8. Let cool/set 15-20 minutes before serving

Natalie Said:

How to cook chicken curry so the chicken SLIDES off the bone real tender?

We Answered:

Cook your chicken curry in a heavy pot with a lid. After all ingredients are in, cover it and slow cook ( covered ) until the chicken is tender and falling off of the bone. Check and stir from time to time adding a bit of water if necessary.
Did you brown your chicken?

Dennis Said:

What should i make for dinner?

We Answered:

I love the fish stew done a wee bit different, I love the pack of savory rice cooked with a little spring onion, ginger garlic, Chinese 5 spice, soy sauce, sesame oil and sweet chilli sauce and then the sea food, this dish is perfect served with sweet potato wedges and a mayo and sweet chilli dip.....if you want fancy it and want it sent step by step them pm me....it is really something else...x

Michael Said:

how to prepare a real Caribbean soup,stew and chili's pot?

We Answered:

CARIBBEAN VEGETABLE STEW

Recipe By : ccccccccccccccccccc
Serving Size : 1 Preparation Time :0:00
Categories : Low fat Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Chopped onions
Vegetable broth or white
Wine for sauteeing
3 c Chopped cabbage
1 Fresh chile, minced (seeded
For a milder â€œhotâ€) or 1/4
ts Cayenne
1 tb Grated fresh ginger root
2 c Water
3 c Diced sweet potatoes, cut
Into 1/2- to 3/4-inch cubes
Salt to taste
2 c Undrained fresh or canned
Tomatoes
2 c Fresh or frozen sliced okra
3 tb Fresh lime juice
2 tb Chopped fresh cilantro
Chopped peanuts (I omitted
These)
Sprigs of cilantro
(optional)

In a nonreactive pot, saute the onions in the
broth/wine on medium heat for 4 or 5 minutes. Add the
cabbage and the chile or cayenne and continue to
saute, stirring often, until the onions are
translucent, about 8 minutes. Add the grated ginger
andthe water, cover the pot, and bring to a boil. Stir
in the sweet potatoes, sprinkle with salt, and simmer
for 5 or 6 minutes, until the potatoes are barely
tender. Add the tomatoes, okra, and lime juice.
Simmer until all of the vegetables are tender, about
15 minutes. Stir in the cilantro and add more salt to
taste. Sprinkle the stew with chopped peanuts. Top
with a few sprigs of cilantro, if you like.
ccccccccccccccccccccccccccccccccccccccccâ€¦
Caribbean Papaya-Orange Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 ml Cold chicken broth
250 ml Fresh orange juice
1 Envelope plain gelantine
1 Egg white
1 Papaya
pn Salt
pn Ground cumin
Almonds, chopped
Coconut, grated

Pour cold broth into a pot, sprinkle gelatin over top,
and set aside to soften for a few minutes. Beat the
egg white until frothy. Add egg white to soup mixture
and bring to simmer, whisking constantly until gelatin
is fully dissolved and soup is frothy. Allow to cool
down for about 10 minutes. Meanwhile seed and mash
the papaya. Then put into a food processor, adding
the soup mixture and the orange juice and process to a
puree. Season to taste. Refrigerate few hours or better
overnight. Adjust seasonings before serving. Garnish
with almonds and coconut.
ccccccccccccccccccccccccccccccccccccccâ€¦
Title: Calabaza Soup
Categories: Soups, Caribbean, Vegetarian
Yield: 6 servings

1 1/2 lb Calabaza squash, peeled &
-- seeded
1 ea Green bell pepper, chopped
1 ea Garlic clove, pressed
4 ea Scallions, minced
6 ea Thyme leaves
4 ea Whole allspice, crushed
1 ts Cumin
1 ts Fenugreek
1 lg Ripe tomato, peeled &
-- chopped
1 c Coconut milk
Salt & pepper
Chili pepper, to taste

Simmer all the ingredients except the salt, pepper & chili pepper, in
6 cups of water for 1 hour. Strain the liquid into a bowl & allow the solids to cool. Puree the cooled solids.

Return the puree to the soup pot along with the strained liquid.
Simmer, uncovered, until the mixture is reduced to a syrup-like
consistency. Add the seasonings while simmering & serve very hot.
VARIATION: Add 1/2 lb fresh okra after pureeing the vegetables above.
ccccccccccccccccccccccccccccccccccccccâ€¦
Caribbean Fregula With Clams And Chilis

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons extra virgin olive oil
1 Medium red onion -- thinly sliced
4 Cloves garlic -- thinly sliced
2 Ounces prosciutto -- in 1/8â€³ dice
1 Pound tiny clams, cockles or manilas -- scrubbed and rinsed
1 Cup dry white wine
1 Cup chicken stock
1 Pinch saffron
1/2 Cup basic tomato sauce
1 Tablespoon hot chili flakes
1

Caribbean Stew

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