Jamaican Steam Conch
A delicious steam conch dinner with shrimp and okra. Perfectly paired with white rice or eaten alone as a dinner option.
I love conch. I also love pacro (chitons) and mussels and all those other sea shell type meats. I can eat them every time.
Living on an island, gettings these items were easy. We would pass someone on the side of the road trying to sell some fresh catch of the day be it conchs or crab and fish.
But these little buggers were not cheap. Catching crustaceans is not an easy job. I know especially for pacro it's a lot of work.
That means that you know you are going to pay a premier price for the meat. So that meant we also ate these things on occasion. Well, unless you decide to buy it already prepared at an establishment.
I was pretty excited when I was gifted with some conch by a family friend. Almost 4 pounds! The excitement level was on high.
I wanted to make five hundred recipes. I made a list of all the things I could make with the conch then realized, I just didn't have enough conch for that.
So decided to stick to the recipes that were true to my Caribbean folks. My hope is later I get some more conch so that I can do some Caribbean influenced recipes.
How to prepare and cook conch meat
A "how to" guide on preparing and the different methods of cooking conch meat.
Have you ever had someone gift you some meat and you have no idea what to do do with it?
Well today I'm going to help you figure out how to prepare conch meat. And after this, you would then be able to choose whichever recipe you want to cook it with.
Majority of the time we get conch meat it is already out of the shell. Which is a good thing. It takes a special skill to get the meat out of the shell so I am glad that there are people who go ahead and do that for me.
Even if we happen to get someone who just caught some fresh by the side of the road, (this happens often in the Caribbean), they take it out the shell for us. So I only have to deal with the rubbery meat that's out.
11 Awesome drinks that would transport you to the Caribbean
Want to experience a Caribbean drink, that is not a rum punch? These recipes are drinks that regularly consumed in the islands.
Most people, when they think of vacations in the Caribbean, they think of all tropical drinks they are going to have. You know those drinks you have while lounging in a chair by the seaside or next to the pool?
Normally people always think of those tropical drinks with fruit juices and umbrellas poking out.
But to be honest, rum punches are not drinks that locals indulge in a lot. Yes, we drink rum. Yes, we make punches, but I can assure you that when we think of beverages, a rum punch isn't the first drink we think of.
I can assure you we are more than just pineapple juice and mango juice
We indulge in so many types of foods, that it isn't surprising that we, as a result, make drinks (both alcoholic and non-alcoholic) with a wide range of ingredients.
So I'm here to share with you some non-umbrella holding drinks that we, as West Indians indulge in on a regular basis.
Most people, when they think of vacations in the Caribbean, they think of all tropical drinks they are going to have. You know those drinks you have while lounging in a chair by the seaside or next to the pool?
Normally people always think of those tropical drinks with fruit juices and umbrellas poking out.
But to be honest, rum punches are not drinks that locals indulge in a lot. Yes, we drink rum. Yes, we make punches, but I can assure you that when we think of beverages, a rum punch isn't the first drink we think of.
I can assure you we are more than just pineapple juice and mango juice
We indulge in so many types of foods, that it isn't surprising that we, as a result, make drinks (both alcoholic and non-alcoholic) with a wide range of ingredients.
So I'm here to share with you some non-umbrella holding drinks that we, as West Indians indulge in on a regular basis.
Ground Provision Pie
An easy recipe to use popular ground provision items. This casserole incorporates two popular ones cassava (yucca) and sweet potato and is the perfect side to pair with any meat dish or even by itself.
It's pie time. Everyone loves a good casserole, don't they? I sure know I do.
In most West Indian homes, pies are pulled out and made especially for Sunday dinners. And Sunday dinners are a big thing in Caribbean homes.
It's usually ram packed with everything you can think of. From stew chicken, stew peas, macaroni pie, some kind of rice, callaloo, ground provision and some mauby. A lot right?
Traditionally we just boil our ground provisions to eat them, but sometimes you want it in a different form, and here it is.
It's pie time. Everyone loves a good casserole, don't they? I sure know I do.
In most West Indian homes, pies are pulled out and made especially for Sunday dinners. And Sunday dinners are a big thing in Caribbean homes.
It's usually ram packed with everything you can think of. From stew chicken, stew peas, macaroni pie, some kind of rice, callaloo, ground provision and some mauby. A lot right?
Traditionally we just boil our ground provisions to eat them, but sometimes you want it in a different form, and here it is.
Geera Chicken Neck
Looking for a dish to eat while hanging out with friends? This geera chicken neck is a flavor-filled, spicy dish perfect to nibble on while hanging out. An easy recipe that creates a deep flavor with cumin, curry, and pepper.
I can't imagine it's almost the end of Summer here in the US. I don't think I was even able to "Summer" properly. And it's almost over.
But before the sun sets, and the heat abates (well not in Florida), you must try this geera chicken neck recipe.
This is the ideal cutters. The perfect hang out with friends (in Trinidad and Tobago we call that "lime") dish. A fully flavored geera (cumin) and curry combination.
Cutters are what we call finger foods in Trinidad and Tobago. Some are spicy or not so spicy.
It's a food that acts as a buffer for liquor consumption. Yes, it is. So they are easily ordered at rum shops, bars, taken along to beach limes, or just having some people at your house.
For me, geera chicken is the top dog in this food category. Well, people might actually say geera pork, but since I no longer really eat pork, chicken is my winner.
I love eating this chicken using bony parts (hence me using neck). Some like to do a mix of bony: neck, back sometimes even making geera gizzard. And then you have some doing pieces with more meat like breast and legs, most times though when using those parts the chicken is being eaten as a meal, say with rice.
I can't imagine it's almost the end of Summer here in the US. I don't think I was even able to "Summer" properly. And it's almost over.
But before the sun sets, and the heat abates (well not in Florida), you must try this geera chicken neck recipe.
This is the ideal cutters. The perfect hang out with friends (in Trinidad and Tobago we call that "lime") dish. A fully flavored geera (cumin) and curry combination.
Cutters are what we call finger foods in Trinidad and Tobago. Some are spicy or not so spicy.
It's a food that acts as a buffer for liquor consumption. Yes, it is. So they are easily ordered at rum shops, bars, taken along to beach limes, or just having some people at your house.
For me, geera chicken is the top dog in this food category. Well, people might actually say geera pork, but since I no longer really eat pork, chicken is my winner.
I love eating this chicken using bony parts (hence me using neck). Some like to do a mix of bony: neck, back sometimes even making geera gizzard. And then you have some doing pieces with more meat like breast and legs, most times though when using those parts the chicken is being eaten as a meal, say with rice.
Coconut Jerk Chicken Wings with a Mango Mustard Sauce
Spicy, coco-nutty and crispy, this jerk chicken recipe infuses traditional fried chicken with quintessential Caribbean flavors.
Happy new week!
I continue the series of wings recipes this week.
We going to step away from the tangy wings and bring you a fiery one.
I introduce you to a succulent jerk wings recipe. But it's not that baked jerk wings. This is a fried jerk wings recipe. The outside is nice and crunchy, the inside soft and succulent. Then we have the perfect dipping sauce with a spicy mango mustard dip; the ideal balance of sweet and hot.
Happy new week!
I continue the series of wings recipes this week.
We going to step away from the tangy wings and bring you a fiery one.
I introduce you to a succulent jerk wings recipe. But it's not that baked jerk wings. This is a fried jerk wings recipe. The outside is nice and crunchy, the inside soft and succulent. Then we have the perfect dipping sauce with a spicy mango mustard dip; the ideal balance of sweet and hot.
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