St. Vincent and the Grenadines Recipes and Flavours

St. Vincent and the Grenadines Flavours

BREADFRUIT AND SALT-FISH BREAD

Ingredients:

6 cups Easy Bake All Purpose flour
3 cups warm water
2 oz butter
2 oz shortening
10 tbsp sugar
4 tsp dry yeast
½ lb de-salted salt fish
½ cup sweet pepper
½ cup chopped onion
6 tbsp coconut oil
2 tsp black pepper
1½ cups ripe breadfruit
Ketchup and mustard to taste

Method:

1. Clean and soak salt fish for 2 hours. Remove bones and shred. In a wide sauce pan, sauté onion and peppers in oil for 3 minutes. Add ketchup, black pepper and mustard.

2. Add salt-fish, stir and remove from stove. Set aside.

3. In a small bowl, combine 1/3 cup warm water, 1 tsp sugar and yeast to ferment, about 3 minutes. In a large bowl, combine flour, shortening, sugar and butter. Make a well in the center and add yeast mixture, breadfruit and remaining warm water.

4. Add salt-fish mixture and knead for 10 minutes or until dough is smooth and pliable.

5. Place dough in a greased polythene bag and let rise until doubled in size.

6. Remove dough from bag, punch down and knead for 8-10 minutes.

7. Divide the dough into 3 equal pieces and roll each piece to approximately 12 inches long.

8. Braid dough to forma a rope, place in baking pan, cover with cling wrap and let rise until doubled in size.

9. Remove plastic wrap and bake at 230°F for 45 minutes or until golden brown.

 

TAMARIND COCONUT BASKET CAKE 

Ingredients:

3½ cups Easy Bake All Purpose flour
1 cup  butter
2 cups sugar
4 eggs  
1 tsp pear essence
1 tsp coconut essence
½ cup toasted coconut flakes
Pinch of salt
1 cup milk
2 tsp mixed spice
5 tbsp tamarind sauce
4 tbsp sour cream
3 tsp baking powder

Method:

Tamarind Sauce :

1 cup shelled tamarind Place all ingredients in a pot and simmer to desired thickness. 
1 cup sugar Cool and run through a medium sieve.
½ tsp vanilla essence     

Butter Cream Frosting:

½ cup shortening With an electric mixer, beat butter in a bowl until pale.
Tamarind sauce (reserve 1 tbsp) Gradually add icing sugar, essence , tamarind sauce and rum. 
1 tbsp Sunset Strong Rum Beat constantly until combined.
1 tsp   pear essence  
4 cups icing sugar
   
Method  
   
1. Combine all dry ingredients in a bowl.
2. Cream butter and sugar in a separate bowl until light and fluffy. 3. Add eggs, one at a time, beating well after each addition.
4. Add dry ingredients to creamed mixture alternately with milk.
5. Fold in tamarind sauce and pour into 2 greased and floured 8-inch, round pans.
6. Bake in preheated oven until a toothpick inserted in the center comes out clean. When cooled, remove cakes from pans. Paste with 1tbsp tamarind sauce and sprinkle with coconut flakes.
Assemble cake and frost as desired.
Recipe adapted from: www.ecgcsvg.com

Madungo Bakes - St. Vincent

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

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 Tri-Tri Cakes - St. Vincent

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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/index.php/de/about-svg/a-taste-of-vincy

St. Vincent and the Grenadines Flavours

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Doughboy - St. Vincent

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.

 St. Vincent and the Grenadines Flavours

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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 spoonful 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.