Coconut Mango Fruit Cocktail
Prep time: 15 minutes
Ingredients:
3 cups mango (large dice)
2 cups pineapple (large dice)
¼ cup dried cherries
¼ cup fresh coconut
Nutmeg
Directions:
Prepare ingredients as directed. In a medium bowl, mix the mango, pineapple, and dried cherries. Serve in individual bowls and sprinkle each with the coconut and just a tiny dash of nutmeg.
Remmi Notes: I love this feast because I enjoy Arroz con Pollo. I published this recipe in my first cookbook but just had to offer it again. Serving this feast with the salsa and avocado cream makes this dish exceptional. I know I am serving up a lot of fruit recipes for dessert, but why not———it’s simple, delicious, and hopefully is getting you to try new combinations of fruits. Plus, fruit is healthy! Enjoy the feast!
BARBADOS
The many small islands collectively known as the Lesser Antilles are found south of Cuba. We will taste the cuisine of two of these intriguing islands, starting with Barbados. Barbados’ name comes from “Los Barbados” in Portuguese, which translates to “Bearded Fig Tree.” Established in 1639, the Parliament of Barbados is the third oldest in the entire world. The grapefruit is a hybrid fruit which was invented by Barbadians. “Flying fish” are a common oceanic sight off the coast of Barbados. It is considered the most advanced Caribbean island country.
The national dish of Barbados is Cou Cou, which is like a creamy polenta with okra and flying fish and prepared with several different cooking techniques and usually one or two spicy sauces. Another Barbadian staple is a cucumber dish that makes for a simple but sweet and spicy side. Spice is prevalent in the cuisine, and this great side dish helps to cool the flavors of the rest of the meal down. For special occasions, “pudding” and “souse” are served with “a pickle,” and what I am offering here is a recipe for “A Pickle.” But if you want to make “souse,” a boiled pig head, accompanied by “pudding,” a mashed potato dish enclosed in pig’s belly, you are on your own! Instead, let’s try some delicious street food: Chicken and Potato Roti!
Barbadian Pickled Cucumber Salad (“A Pickle”)
Prep time: 15 minutes
Ingredients:
2 cucumbers (unpeeled and sliced very thin)
½ cup onion (sliced thin)
1 Tbsp. canola oil
2½ Tbsp. lime juice
⅛ tsp. nutmeg
Salt and pepper to taste
2 Tbsp. parsley (sliced)
Directions:
Prepare all of the ingredients as specified above. In medium bowl, mix all ingredients. Serve chilled.
Remmi Notes: Sometimes simple turns into great. This recipe for “A Pickle” caught my attention because I love to make simple salads out of cucumbers. I don’t know why I love cucumbers so much, but they are my favorite, right behind strawberries, which are my all-time favorite food. Come to think of it, I combine strawberries and cucumbers in a lot of my dishes!
Prep time: 20 minutes • Cook time: 40 minutes
Roti
Ingredients:
2 cups flour
¼ tsp. baking soda
½ tsp. salt
¾ cup water
¼ cup oil
Directions:
Mix the dry ingredients and knead with water in a bowl. Once the dough is mixed, place on a floured surface and knead the dough for 10 minutes. Place a moist towel on the dough and let it rest for 30 minutes.
Divide the dough into 4 sections and roll into ball shapes. Prepare a floured surface. With a rolling pin, roll out each ball in the shape of a circle. They should be approximately 7-8”s wide. Brush both sides of the roti with oil and place in a heated skillet on medium-high heat. Lightly crisp each side of the roti. Serve warm.
Note: You can make the roti ahead of time and just reheat for a few seconds in the microwave.
Chicken and Potato
Ingredients:
2 Tbsp. oil
1 onion (medium, sliced thin)
2 garlic cloves (crushed)
½ cup green pepper (sliced thin)
1 lb. chicken (light or dark meat or combination, 1” dice)
2 potatoes (Yukon gold preferred, medium dice)
2-3 Tbsp. curry powder
2 tsp. cumin
1 tsp. turmeric
¼ tsp. nutmeg
¼ tsp. crushed red pepper
2-3 cups chicken broth
Salt and pepper to taste
¼ cup parsley (chopped)
1 cup tomatoes (large dice)
Directions:
Prepare all of the ingredients as directed. Oil a medium sauce pan and sauté the onion, garlic, and green pepper for 1-2 minutes. Add the chicken to the pan and stir fry for 4-5 minutes. Add the potatoes, then add the spices: curry, cumin, turmeric, nutmeg, and crushed red pepper. Stir the spices in, then add enough chicken broth to cover the meat and potato mixture. Add desired amount of salt and pepper. Bring the dish to boil and then reduce heat to simmer. Cook for 20-30 minutes or until the potatoes are tender. Prepare a roti recipe. You can serve this dish in bowls with roti as a side, or it is also delicious with the mixture rolled into the roti.
Note: You may substitute 4 flour tortillas or pita bread for the roti if short on time. Make sure to toast them in a pan before adding the filling.
Remmi Notes: The Chicken
