Tag: Caribbean
Oxtail Stew
Oxtail Stew
Oxtail stew is an extremely popular Jamaican comfort food that deserves more recognition than it gets. Oxtails we’re once considered a cheap throw away cut that was eaten by lower income families. Now days, oxtails are kinda expensive. The tails of cows contains gelatinous meat with marrow running through the center. Once braised, the meat falls off the bone. This dish can be prepared on the stovetop, in a slow cooker, and even a pressure cooker if you’re pressed for time. If you can’t find oxtails, beef short ribs are a suitable replacement.
Ingredients
- 3 tbsp vegetable oil
- 3 lbs oxtails
- 1 medium onion diced
- 4 garlic cloves minced
- 1 tsp thyme
- 1/2 tsp smoked paprika
- 1 tbsp ketchup
- 2 habanero
- 4 green onions chopped
- 1 tbsp Worcestershire sauce
- 6 allspice berries
- 1 tsp curry powder
- 1 can butter beans
- salt to taste
Instructions
- Heat up cooking oil in a Dutch oven over medium high heat. Brown the oxtails for 8 minutes.
- Add in the rest of the ingredients except the butter beans. Cook for 2 minutes.
- Pour in 4 cups of water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 3 hours.
- Uncover. Stir in the butter beans. Simmer for 30 more minutes.
Bahamian Salad
Bahamian Salad
Conch is found all over the Caribbean, Bahamas, and the Florida keys. It is kind of a cross between scallops and squid in texture, but light and sweet in flavor. Conch is typically eaten raw, only being “cooked” from citrus acidity. This is an item that you’ll have s hard time finding in a regular grocery store. I happened to have found really good quality frozen conch at my local Asian market for $8/lb. Bahamians call this particular dish a salad, but it’s really conch ceviche. The conch gets cleaned, tenderized with a mallet, cubed, then marinated in old sour for a few minutes. This helps with further tenderization and adds heat to the conch meat. After that, the liquid is drained. All of the ingredients get tossed together and a marinated for a half hour in lemon, lime, and orange juice. Serve with tortilla chips, tostada shells, or even eat as a taco.
Equipment
- mallet
Ingredients
- 3 conch
- old sour
- 1/2 medium red onion finely chopped
- 1 medium red bell pepper finely chopped
- 2 small roma tomatoes seeded and finely chopped
- 1 mango diced
- 1 serrano pepper finely chopped
- 1 lime juiced
- 1 lemon juiced
- 1 orange juiced
- salt to taste
Instructions
- Wash and trim any inedible parts on your conch.
- Butterfly open the conch. Using a mallet, pound the fuck out of the conch on both sides.
- Dice into small cubes.
- Marinate for 10 minutes in enough old sour to cover the conch. Drain the liquid.
- In a large bowl, mix together all of the ingredients. Allow them to marinate in the refrigerator for 30 minutes.
Jerk Frog Legs
Jerk Frog Legs
This is the first recipe from the Dominican Republic on stonedsoup.net! The roots of Dominican cuisine is influenced by Spanish, African, Lebanese, and indigenous Taino. Mountain chicken, known to us a frogs, is the national dish of this Caribbean island. Since the particular frog that is eaten in Dominica is a protected species, it is only hunted for between September through February. In the U.S., you can find frog legs more commonly now in seafood departments for relatively inexpensive prices.These frog legs get marinated in a mix of jerk sauce, seasonings, and garlic for a half hour. They get briefly seared in a sauté pan for a couple of minutes, then either grilled or broiled for a few minutes a side. While they are grilling/broiling, they get brushed with a layer of jerk sauce. The frog legs can be eaten as an appetizer or as your main course. If serving as your main, I recommend at least 1lb-1 1/2lbs per person since half of the weight is bone.
Ingredients
- 1/2 lemon
- 2 lbs whole frog legs
- olive oil
- 4 tbsp jerk sauce
- 2 tbsp paprika
- 1 tbsp turmeric
- 1 tbsp black pepper
- 1 tbsp thyme
- 4 garlic cloves minced
- salt to taste
Garnish
- green onions finely chopped
Instructions
- Wash the frog legs with lemon juice. Pat dry.
- Mix together 2 tbsp of jerk sauce, 1/4 cup olive oil, 1 tbsp of paprika, turmeric, black pepper, thyme, garlic and salt in a small bowl.
- Marinate the frog legs for 30 minutes.
- Heat up the remaining olive oil in a large sauté pan over medium high heat. Add the frog legs to the pan.
- Sear for 2 minutes a side. Remove from the pan.
- Mix together 2 tbsp of jerk sauce, 1 tbsp of paprika, and 3 tbsp of olive oil.
- Turn on your oven’s broiler. Place the frog legs on a rack on a baking sheet lined in foil. Brush the top side of the frog legs with the sauce. Broil for 5 minutes.
- Flip the frog legs over. Brush with the remaining sauce and broil for another 5 minutes.
