We had a computer crash and unfortunately lost all the photos and recipes for a couple of months.
But I did find an old email so I know that these are some recipes from Antigua we cooked;
All the recipes were found here
Pepperpot recipe (Main
Dish)
Ingredients
1
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lb
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beef
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4
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eddo leaves
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4
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eggplants
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2
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teaspoons
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margarine
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4
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ochroes
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some
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salt and pepper
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some
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chive and thyme
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2
|
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chopped onions
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2
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cups
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green peas
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1
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lb
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chopped spinach
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2
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sliced tomatoes
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1
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cup
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diced pumpkin
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1
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cup
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diced squash
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2
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teaspoons
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oil
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1
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lb
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salt pork
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Posted by Art99 on Jul 28, 2011
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Instructions
Cook the meat, add the vegetables
except the green peas, add the seasoning.
Cook the peas in a small amount of
salt water, remove the vegetables.
Chop well and return to fire.
When cooked, serve hot with fungee.
Sometimes dumplings are added to the
mixture.
Review: We remember the combination
of okra, pumpkin and squash to be awesome with the flavors all mixed up. The
Eddo leaves were the hardest ingredient to find but we did find taro leaves
in a Japanese food mart.
Fungee recipe (Side
Dish)
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Ingredients
2
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cups
|
cornmeal
|
3
|
cups
|
water
|
3
|
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ochroes
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2
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tablespoons
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butter
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Posted
by Art99 on Jul 28, 2011
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|
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Instructions
Fungee is
a paste-like ball of cornmeal and ochroes.
Bring
water to boil with the ochroes until they are cooked. Remove 2 cups of water
to a pan, add the cornmeal to the remaining boiling water. Using a wooden
spoon, mix the corn meal and crush to the side of the pan to remove lumps.
Add water when necessary. When the mixture leaves the bottom of the pan,
remove from the fire. Place butter in a small bowl, place a large spoonful of
fungee in the bowl and roll to a ball. Serve hot with pepperpot; stewed or
fried fish.
Review: This
was a very Bland side dish. Not a favorite, not memorable.
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Baked Bananas recipe (Dessert)
Ingredients
Yield: 4
servings
4
|
|
large bananas, peeled
|
½
|
cups
|
brown sugar
|
3
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tablespoons
|
lime juice
|
½
|
cups
|
light rum
|
1
|
teaspoon
|
ground allspice
|
some
|
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butter
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Posted by Joan2007 on Feb 9, 2008
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Instructions
Split the bananas lengthwise, then in
half across. Arrange in a well-buttered baking dish. Sprinkle with the sugar,
lime juice, ¼ cup of the rum and the allspice. Dot with butter. Bake in a 350
oven for 30 minutes, basting two or three times during cooking. Just before
serving, heat the remaining ¼ cup of rum and pour over the bananas, and set
aflame.
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