[Le Moor]

Please place your black food and cooking methods here or any reciepes for that matter.

I'll start off with the Bajan national dish Flying Fish and Cou Cou

Cou-Cou:
2 cups water
10 small okra, finely sliced
1/4 red bell pepper, cored, seeded, and finely chopped
1 teaspoon salt
1/4 teaspoon hot sauce
4 tablespoons unsalted butter
1/2 pound fine cornmeal

Flying Fish:
8 Flying Fish (about 1 1/2 pounds), scaled, boned, and butterflied
3 tablespoons Bajan seasoning (also called green seasoning)
Lime juice, as needed
Salt, as needed
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, sliced
1 stalk celery, diced
1 bay leaf
2 tablespoons catsup
1/2 teaspoon curry powder
1/2 teaspoon mustard
1 teaspoon sugar
1 cup water or fish stock
1/4 green bell pepper, sliced
1/4 yellow bell pepper, sliced
1/4 red bell pepper, sliced
2 large tomatoes, chopped
2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme
1/4 teaspoon hot sauce


Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until very thick. Transfer half of the okra mixture to a bowl.

Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick. Add the remaining okra mixture and 2 tablespoons butter and stir until smooth. Cover to keep warm.
Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and lime juice, and season with the salt, to taste. Roll each fish up tightly and secure with a toothpick.
Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just cooked through, about 10 minutes. Season with salt, to taste.
Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top.

[The Watcher]

AHHH

I like this thread!!

Ill be watching with interest



DrunkMonkey's curried goat (eat it with plain white rice)

Cardimon, corriander, and cuminseeds.
Turmeric, Curry Powder, Garam masala,Ciniman (optional)
Two onions
Flour
Grated coconut
Coconut milk
Bout 3-5 green chilli peppers (depending on taste)
Chopped corriander, bout 3 bay leaves
About 500 to 750g of mutton (I don't know, I look and point in thebutcher's sorry)

Dry roast the Cardiman, Corriander and cumin seeds on low heat and then crush/pound them.
Fry one and half chopped onion till golden
Add curry power (2-3 teaspoons), turmeric (2 tablespoons), the seeds you pounded and the bay leaves. Fry for a few minutes to mix flavours.
Roll the goat meat in flour and brown it. Add salt. Then add the spices and stuff.
Addthe grated coconut till it goes creamy and then a bit of coconut milk anda pint of meat stock.
Put in the chilli peppers (whole or chopped, up to you), close the lid and leave it to simmer on mid/low heat for about one hour.
Add garam masala, corriander leaves, and halfa chopped onion. Simmer for another 10 minutes.

noweat

[Mafdet]

CrocodileStew served with 101 insects coated inlarver and marinated in swamp juice.



ok people I'll give you 3 days to get the ingrediants then I will come back with the receipe instructionsniceone.gif



Only joking Le Moor I'll come back with a more authentic receipe.....promise





My child your world by Frank Morrison

[dimoke]

Oi Le Moor how dare youblkpoke

I was planning to start this myself......Ahhhhhhhh

Never mind.........looking forward to teaching some kitchen idiots here a thing or two.......bighairlol

[Parris]

dimoke wrote:

Oi Le Moor how dare youblkpoke

I was planning to start this myself......Ahhhhhhhh

Never mind.........looking forward to teaching some kitchen idiots here a thing or two.......bighairlol

[line]

My great grandmother born December 25th, 1912 (Sill alive and kicking) mades this when anyone in the family would get sick.

1cup whiskey (Must be Old Fosters)
1cup then slice onion peels
3table spoons of honey
1/4 cup lemon juice.

bring to a boil until oinion slices are soft.........

cool down

wrap up in a blanet....sip lovingly.

To this day when I get sick I call home and have her walk me through it step-by-step.

PaRrIs

[african_princess83]

Good thread

This is an Eritrean(East-Africa) dish called Alicha. It's a curry-like meal.You're suppose to eat it with "taita"(sort of Eritrean flatbread) but you can eat it with rice or bread also, as it takes two days to preparethe "taita" .

For 6 servings

1 c Onions; sliced
2 tb Corn oil
2 lb Meat with bone; beef, lamb
-or goat, cut in 3 inch
-pieces
2 cl Garlic; sliced
1 ts Salt; to taste
1 ea Fresh hot green chili;
-sliced
1/4 ts Gingerroot; crushed, fresh
1/4 ts Mustard seeds; crushed
1/4 ts Caraway; crushed
1/4 ts Tumeric; ground
1 1/2 c Water




In dry pan over medium heat, stir fry onions for 2 mins. Add the oil
and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring
frequently.

Add all of the spices and seasonings at one time and stir well. Add
the water and bring to a boil. Cover the pan and cook over moderate
heat for about 45 mins, or until the meat is tender. Should the
curry dry out too quickly, add another 1/2c water. At the end of the
45 mins, there should be very little sauce.

Serve warm or at room temperature.

[Burning Spear]

Mafdet,

Hurry up and look one up online. We all know you don't know what the inside of a kitchen looks like.confused2

[Mafdet]

Burning Spear wrote:

Mafdet,

Hurry up and look one up online. We all know you don't know what the inside of a kitchen looks like.confused2

@BS

ah thats not nice now is it.....and thats not what your mama said when she keeps asking me for cooking tips.

I was happy to help her out becauseman can't live by meatloaf and grits all their lives.

No Limit by Frank Morrison

[Burning Spear]

Lady,

That was a good one.clp)

But please share with the board a recipe from your nation? I just can't picture you in a kitchen cooking anything that goes beyond the basics that includesboiling water?

[Taysense]

too many vegetables on the coo coo.

slap of meat is always good.

[Mafdet]

Ackee and Saltfish
INGREDIENTS :

1 dozen ackee (or more if you like )

1/2 lb. Saltfish

1 onion

Black pepper

hot scotch bonnet pepper (depending on how hot you like it)

1 small sweet pepper

cooking oil



How to cook

1. Soak Saltfish in warm water After soaking saltfish place it in cold water and boil. If using fresh ackee clean the ackee. Remove the seeds and all traces from the ackees then wash ackees several times. If using tin ackee open tin and drain ackee from juice.

2. Cover and boil until moderately soft. then drain, and leave to one side.

3. Pick up the saltfish and removeany bones.Frythe sliced onions scotch bonnet pepper and sweet pepper. Add saltfish and the ackees, and turn the heat up slightly then add black pepper to taste

Best eaten with hard food such as yam green banana sweet potatoe etc.

This is a lovely dish to cook and give to friends and family however if Burning Spear is present as a guest then refer to my crocodile receipe above and cook a small potion for Burning Spear, actually no need to cook it just serve it raw and butchered to him soley while the rest enjoy the lovely Ackee and Saltfish niceone.gif



Wateka Maju II by Gakonga

[Mafdet]

Burning Spear wrote:

Lady,

That was a good one.clp)

But please share with the board a recipe from your nation? I just can't picture you in a kitchen cooking anything that goes beyond the basics that includesboiling water?

@BS

Don't knock it the heart of good cooking involves having to use boiled water unlike you that only need your wrist action to wrip the package open and then pop it into the microwave and sit patiently until you hear that TICK soundsmoking-devilI stick to receipes and cooking passed down to me from my mother and her mother way before the invention of microwaves and yes does involve boiling water. Going back to basic as you so put it, seems to me what a lot of people need to do as one means to combat the obesity crisis we face today.

[Abissinia]

african_princess83 wrote:

Good thread

This is an Eritrean(East-Africa) dish called Alicha. It's a curry-like meal.You're suppose to eat it with "taita"(sort of Eritrean flatbread) but you can eat it with rice or bread also, as it takes two days to preparethe "taita" .


[line]


It'll even go down very nicely with a side dish of doro wot, Kitfo and wash it down with a large glass of tella...

Make me very hungry LOL!