THE CARIBBEAN

Origin: Barbados 

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8-10 servings 

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1 hour 

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Ingredients:

Cake: 

• 185 grams of butter/margarine 

• 185 grams of sugar 

• 2 teaspoons vanilla essence 

• 3 eggs 

• 185 grams of plain flour 

• 3 teaspoons of baking powder (can use self-raising flour and then only use one teaspoon of baking powder) 

• 1/2 teaspoon of salt 

• 1 large tin (approximately 500g) of sliced pineapple 

Caramel: 

• 125 grams of sugar 

• 60 grams of butter 

• 1/4 cup of water 

• 60 ml golden syrup 

Optional: 1 lime Maschino cherries (approximately 10- to taste)

Steps:

1.     To make the caramel, place the water, sugar, butter and golden syrup in a saucepan. Bring to the boil and simmer for 5-10mins. 

2.     Pour half the caramel into the pan and reserve the other half to heat up and pour over just before serving. Put the pineapple slices on top of the caramel in the pan and squeeze a little lime juice on them. This gives a little welcome tartness to the pineapple that contrasts well with the sweet caramel. Reserve the juice from the tin to put in the cake mixture. Decorate with the cherries. Set aside. 

3.     Preheat a moderate oven 325F, 160C or Gas Mark 3. 

4.     Place all the cake ingredients into a food processor in the order they are listed, sifting the flour, baking powder and salt (or just mix together). 

5.     Drop in spoonfuls on top of the pineapples in the pan and spread the mixture carefully. Bake in the centre of the oven for 30-35 minutes or until the cake is golden brown, firm to the touch and an inserted skewer comes out clean.

6.     Turn out onto a platter, pour heated reserved caramel over the top and serve hot or at room temperature.

Origin: Martinique

2 servings 

45 minutes 

Ingredients:

For the gnocchi:

• 1 sweet potato

• 1 piece turmeric (10 g) or ½ teaspoon ground turmeric

• 2 garlic cloves

• 1 egg yolk

• 1 cup (130 g) flour, or a bit more if needed

• 1/3 cup (50 g) corn starch

• 1 sprig thyme or French thyme

• 1 bay leaf or 1 allspice leaf

For the coconut beurre blanc sauce:

• 1 shallot or small onion

• 150 ml (⅔ cup) apple cider vinegar (or other vinegar)

• 125 g butter

• ¼ cup cream

• 1/2 can coconut milk (200 ml)

• Salt and pepper to taste

• For garnish:

• 1/2 red pepper or 4 sweet chili peppers

• Optional: A few cilantro leaves

Steps:

1. Cook the sweet potato

2. Peel and chop the sweet potato

3. Put the sweet potato in the saucepan and add the turmeric, 2 garlic cloves, 1 sprig of thyme or French thyme, 1 bay leaf or allspice leaf

4. Cover with water, put the lid on, and cook.

5. Make the coconut beurre blanc sauce:

6. Peel and dice the shallot and fry it in the vinegar

7. Add the butter and the cream

8. Add the coconut milk, salt, and pepper

9. Let simmer

10. Remove seeds from the red pepper or sweet chili peppers and dice. Set aside.

11. Finely chop the cilantro. Set aside.

12. Make the gnocchi dough

13. Once the chopped sweet potato is cooked, drain and rinse under cold water. Drain again.

14. Mash the sweet potato with a masher or fork, then add the flour, corn starch, and egg yolk.

15. Mix well.

16. Prepare and cook the gnocchi

17. Fill a saucepan with water and set to boil.

18. Flour your work surface. Take some of the gnocchi dough, shape it into a long tube, and cut it into pieces.

19. Use a fork to press ridges into the top of each gnocchi (optional). Place the gnocchi on a sheet of lightly floured parchment paper.

20. Using a slotted spoon, place a few gnocchi in the boiling water. Remove them as soon as they float to the surface.

21. Repeat with the rest of the dough.

22. Serving

23. Place the gnocchi in a shallow bowl

24. Pour a bit of the coconut beurre blanc sauce into the bowl

25. Sprinkle with diced red pepper or sweet chili pepper

26. Sprinkle with cilantro leaves.​

Origin: St Lucia

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2 servings 

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30 minutes 

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Ingredients:

• 1.5 cups of cooked chickpeas or 1 can

• 1 mango (half ripened and firm)

• 1 small bell pepper

• 1 chili pepper, seeded

• 1 small red onion

• Fresh herbs (mint, basil, cilantro, parsley)

• 1 table spoon hemp seed

• 2 table spoon avocado oil

• Juice from 1 lemon or lime

• Salt and pepper to taste

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• Instructions:

• 1. Place cooked chickpeas in a large bowl

• 2. Chop into small pieces; mango, bell pepper, chili pepper, onion

• 3. Finely chop the herbs

• 4. Add all chopped ingredients to the chickpeas

• 5. Add oil, lemon or lime juice, hemp seeds, salt and pepper to the chickpeas and mix well.

Origin: Grenada 

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4 servings 

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30 minutes 

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Ingredients 

• 2 cups cooked mashed pumpkin 

• 2-4 cups orange juice (depending on desired consistency) 

• Sugar for sweetening (to taste)

Steps:

1.     Cook and mash the pumpkin until smooth. 

2.     In a blender, combine the mashed pumpkin and orange juice.

3.     Add sugar to taste and blend until well mixed. 

4.     Serve chilled with crushed ice for a refreshing drink.

Origin: Trinidad and Tibago 

4 servings

30 minutes

Ingredients:

• 85g dried sea moss

• 4 cups water

• 1 cup milk

• ½ cup honey or sugar, or to taste

• ½ tsp vanilla extract

• ¼ tsp ground nutmeg

• ¼ tsp ground cinnamon

• ½ cup ice

STEPS

1. ​​Step 1-Place dried sea moss in a strainer, and wash thoroughly.

2. Step 2-To fully rehydrate, place washed sea moss in a pot of boiling water and allow to cook, about 10 minutes.

3. Step 3-Let the mixture cool to form a gel.

4. Step 4-Take 4 tbsp of the rehydrated sea moss gel and place in a blender with milk, honey, vanilla extract, spices and ice, and blend until smooth.

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Origin: St Lucia

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4 servings 

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1 hour 10 minutes 

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Ingredients:

• Filling: 

• 6 ounces green cabbage, shredded

• 1 medium carrot, peeled & grated

• 1 medium red bell pepper, julienned

• ¼ cup diced spring onion

• 1 small onion, sliced

• 1 sprig fresh thyme

• 1 garlic clove, crushed

• 1 teaspoon chopped fresh ginger

• ½ Scotch Bonnet pepper, seeded & fined chopped

• ¼ teaspoon freshly ground allspice

• 1 bay leaf

• 1 teaspoon white vinegar

• 4 tablespoons coconut oil

• 8 ounces okra, sliced

• ¼ cup chopped fresh tomato

• Salt & freshly ground black pepper, to taste

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• Bakes:

• 2 cups all-purpose flour

• 3 tablespoons sugar

• 1 teaspoon salt

• 1 teaspoon dry active yeast

• 1 teaspoon baking powder

• ¾ cup water

• 1 tablespoon vegetable oil

• Vegetable oil, as needed, for frying

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• Recipe steps:

• 1. Prepare the filling: Add all ingredients, except okra and tomatoes, to a large pot or saucepan and cook over medium heat, stirring occasionally, until the cabbage is soft and translucent, about 20 to 30 minutes

• 2. Add the tomatoes and okra, cover and allow to simmer over low heat for 20 minutes.

• 3. Adjust seasoning with salt and pepper, then transfer to a fine mesh strainer to drain any excess liquid from the filling.

• 4. Prepare the Bakes: Add all ingredients to the bowl of a stand mixer fitted with the dough hook. (Can also be mixed by hand.)

• 5. Mix on medium-low speed until a soft dough forms. Form into a ball, cover and allow to rest for 45 minutes.

• 6. Divide into 4 equal portions and shape them into individual balls.

• 7. On a lightly-floured surface, stretch the dough balls to ¼-inch thickness using a rolling pin.

• 8. In a heavy, high-sided pot, heat 3 inches of vegetable oil to 370°F (190°C) over high heat. Carefully add the dough and cook on both sides (flip over once one side browns nicely) until puffy, browned, and cooked through.

• 9. Allow to cool for 5 minutes, then slice them ¾ of the way, horizontally, to make space for the filling.

• 10. Assemble the Stuffed Bakes: Fill your bakes with the mixture and enjoy.

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• Chef’s Note: For a non-vegetarian option, add 6 ounces of white fish the same time as the okra and tomatoes