When it comes to vegetables, the “Make Doers” were always willing to give away a few vitamins in return for the deep flavors vegetables take on when slowly simmered, smothered or stewed. Caribbean people really love their vegetables—with or without meat.
1/3 lb okra, cut into 1/4 inch-thick rounds 2 tablespoon butter or margarine, softened 2-1/2 cups water 1 teaspoon salt
1 cup yellow cornmeal 1 dash hot pepper sauce (optional)
Rub 1/2 the butter over the inside of a shallow, 3-cup heat-proof dish. In a heavy saucepan, bring water and salt to a boil. Add okra and boil about 10 minutes until tender then remove with a slotted spoon. Return water to a boil, reduce heat to low and stir in cornmeal in a slow, steady stream. Stir in okra in two batches and continue stirring about 5 minutes until a thick mixture forms. Stir in hot pepper sauce and spoon mixture into buttered dish. Spread remaining butter over top. Best eaten when hot.
Variation: Make a well in the cou-cou with the back of a spoon and add cooked codfish in the well.
1 ½ pounds yam 2 dill pickles, sliced 2 hard-cooked eggs, quartered 8 cherry tomatoes, halved ¼ cucumber, peeled and diced 4 scallions, sliced 1 fresh red chili, deseeded and finely chopped 1 tablespoon chopped fresh chives
2/3 cup mayonnaise 4 tablespoons crème fraiche 2 tablespoons lime juice Salt and freshly ground black pepper
To make dressing, in a bowl, mix together mayonnaise, crème fraiche, lime juice, and seasoning. Set aside. Place unpeeled yam in a saucepan. Cover with cold water, add salt and bring to a boil. Cover and simmer for 25-30 minutes until tender. Drain. When cool enough to handle, peel yam and cut into cubes. Place yam cubes in a large bowl and pour dressing over. Mix well to coat and leave to cool.
Carefully stir in dill pickles, eggs, cherry, tomatoes, cucumber, scallions, chili, chives and seasoning. Transfer to a serving bowl and cove and chill for 1 hour. Serves 6.
Typical Rice and Peas
1cup kidney beans, soaked overnight 1 quart Coconut milk
1 garlic clove, minced 2 green onions, finely chopped
1 thyme sprig, finely chopped 3 cups uncooked rice
2 teaspoon salt 1 tablespoon sugar (optional)
In a medium saucepan, mix soaked beans and coconut milk; cook over medium heat until tender but not mushy. Add garlic, onions, thyme, rice, salt and sugar. Cook, covered, over medium heat, stirring once or twice, until rice reaches desired texture. Add additional water if necessary. Make 6 servings
Curried Potato Roti
2 cups all-purpose flour 2 teaspoon baking powder
Oil, for brushing Yogurt, to serve
Potato Curry Filling:
2 tablespoon oil 1 small onion, finely chopped
1 clove garlic, thinly sliced 1 tablespoon curry powder
1 pound potatoes, cut into small cubes Salt
To make filling, in a saucepan, heat oil. Add onion and garlic, and cook gently for 10 minutes until soft. Add curry powder and stir for 2-3 minutes. Add potatoes, salt and 2/3 cup water. Cover and simmer gently for 10-15 minutes until tender and quite dry. Set aside. Sift flour, baking powder, and salt into bowl. Stir in enough water to make a stiff dough. Knead until smooth. Divide dough into 8 and roll each piece into 4in. circle. Brush with oil and roll into balls again. Cover and leave for 20 minutes.
Roll out dough balls into 6in. circles. Place a spoonful of filling in center of each circle. Fold edges over to enclose filling. Roll lightly on each side with a rolling pin. Brush with oil. Heat a heavy skillet and cook roti for 3 minutes on each side or until browned. Serve with