GOAT CURRY
FOR 6 PERSONS
1kg goat meat;
1 zucchini;
1 eggplant;
3 potatoes;
2 carrots
1 green mango sliced
1/2 cup chive
6 crushed garlic cloves
2 onions
3 tablespoons curry powder (for sale on our website)
crushed scotch bonnet pepper to taste (for sale on our website)
1 teaspoon ground cloves
1 tablespoon chive sugar cane vinegar blend (for sale on our website)
oil
salt, pepper
Cut the meat into large chunks and season with salt, pepper, ground cloves, chive sugar cane vinegar blend and 3 crushed garlic cloves.
Set aside to come to room temperature for about 30 minutes.
In a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring, frequently.
Then add curry powder, crushed garlic, green mango sliced, pepper, onions, chive, scotch bonnet pepper and stir.
Then pour in just enough water to cover the goat and bring to a boil and let it simmer for about 2 hours or more, stirring the saucepan occasionally.
About 30 minutes before you remove from the stove add diced vegetables.
BREADED CHICKEN DRUMSTICKS
AND HAITIAN SAUCE PIKLIZ
1 kg chicken drumstick
2 eggs beaten
2 tablespoons milk
salt, pepper to taste
200g breadcrumbs
100g flour
1 teaspoon onion powder
1 teaspoon garlic powder
400 g haitian pikliz (spicy coleslaw; for sale on our website)
Preheat oven to 200°C.
Whisk eggs and milk in a bowl.
Place flour in a second bowl and season with garlic powder, onion powder, salt and pepper.
Put breadcrumbs in a third bowl.
Gently toss the drumsticks in the flour mixture. Remove and shake off any excess flour.
Dip into the egg mixture. Finally roll the drumstick in the breading mixture,
Generously spray the drumsticks with cooking spray and place on a baking sheet.
Bake 1 hour.
Drain the pikliz sauce jar and enjoy with breaded chicken drumsticks.
GRILLED TUNA FISH STEAK
fiesta caraibe
FOR 4 PERSONS
4 tuna steaks (or swordfish or marlin) 2 cm thick
300 g creole vinaigrette (for sale on our website)
2 teaspoons aromatic mixture of dried herbs
2 cloves garlic, minced
crushed scotch bonnet pepper to taste (for sale on our website)
1 lemon juice
3 tablespoons olive oil
salt, pepper
In a container, combine the lemon juice, olive oil, crushed scotch bonnet pepper, garlic and dried herbs.
Add the tuna and turn to coat.
Refrigerate for up to 1 hour, turning tuna occasionally.
Meanwhile, heat a grill to high heat.
Sprinkle fish with salt and pepper.
Grill tuna for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Arrange each portion of fish on a plate and drizzle with the Dog Sauce.
Serve immediately
CREOLE FISH COURTBOUILLON
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FOR 4 PERSONS
600g red snapper fish (about 4)
1 lemon
**For the marinade:
½ cup vanilla sugar cane vinegar blend (for sale on our website)
2 garlic cloves crushed
½ teaspoon crushed scotch bonnet pepper (for sale on our website)
salt, pepper to taste
1cupwater
**For the courtbouillon
2 tomatoes peeled and slice small
1tablespoon tomato puree
1 lemon juice
2 garlic cloves crushed
2 onions minced
½ cup parsley chopped
½ cup chives minced
1 teaspoon thyme
2 bay leaves
2 tablespoons lard colored with annatto (for sale on our website)
salt, pepper to taste
2 cupswater
Scale the fish and clean with lemon.
Cut into pieces, rinse and set aside in a bowl.
In a small bowl, mix ingredients for marinade.
Stir in marinade with fish and let marinate for at least 1 hour.
In a large pan, on medium high heat, heat lard colored with annatto and sauté onion, garlic, parsley and chives and stir.
Let mixture cook for a few minutes and add tomatoes.
Pour 2 cups water and bring to a boil.
Add fish, tomato paste, thyme, bay leaves and let cook on low heat for about 15 to 20 minutes.
Served with rice or root vegetables.
DUMPLINGS AND SHRIMP TAILS
For 2 people (70 balls)
320g shrimp tail
400g tomato pulp
1 tablespoon of sweet chili pepper puree (for sale on our website)
½ teaspoon of 4-blended spices
2 chopped onions
4 cloves of garlic, minced
salt pepper
1 drizzle of oil
Brown the onions and the chopped garlic cloves in a drizzle in oil for 5 minutes.
Add the shrimp tails and brown on both sides.
Pour 680 ml of cold water into the pot then add the tomato pulp, the sweet chili pepper puree and the four spices mixture.
Add salt and pepper
Cook for 15 minutes with the cover on (until boiling)
Take a little dough and roll it into a small ball in the palm of your hand.
Put this ball in the pot and repeat the operation until the dough is used up.
Cook for 30 minutes without the cover, stirring occasionally.