"Caribbean bananas"
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6 bananas, cut in half, lengthwise
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1/3 cup soft brown sugar
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½ cup orange juice
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Grated rind of one orange
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½ teaspoon cinnamon
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4 tablespoons Curaçao Liqueur
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2 tablespoons margarine
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6 tablespoons rum
Place bananas in a greased dish, cut side up. Mix
brown sugar, orange juice and rind, cinnamon and Curaçao. Pour over
bananas.
Cut Margarine into pieces and dot over top. Bake
at 450°F, basting once for 15 minutes. Sprinkle rum over hot
bananas.
"Banana
na fornu" (baked banana)
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2 plantains, cut into chunks
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Butter
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Cinnamon/sugar mixture
Brush plantains with butter then roll in sugar/cinnamon
mixture. Bake covered for 30 minutes in a 350°F oven.
"Banana
na biña" (plantains in wine)
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2 plantains, cut in chunks
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1/3 cup brown sugar
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¼ cup butter or margarine
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½ teaspoon cinnamon
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½ teaspoon nutmeg
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2 tablespoons water
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3 tablespoons sweet wine
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Oil for frying
Melt butter or margarine, brown sugar, cinnamon and
nutmeg together. Add wine and water.
Fry bananas in oil until golden brown on both
sides. Pour sauce over them. Cover and simmer about 15 minutes.
Note: Bananas should be soft and the skin black
(to get them from yellow to black, leave in brown paper bag, until ready)
"Funchi"
(corn meal mush)
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1 cup corn-meal
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1½ cups cold water
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½ cup boiling water
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1 teaspoon salt
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1 tablespoon butter or margarine
Mix the cold water, corn-meal and salt in a heavy
saucepan. Stir in the boiling water and butter or margarine. Bring to a
boil and cook for about 3 minutes. Continue for another 3 minutes while
stirring with a wooden spoon. Mixture is done when it pulls away from the
sides of the pan and it is stiff in texture. Remove from heat and
serve immediately.
Serves 4 to 6.
For individual servings, use an ice-cream scoop
dipped in water before each scoop.
"Tutu"
(Corn meal with black eyed peas)
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16 oz. packaged dry black-eyed peas
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3 cups water (this can be either all water or half
water and half coconut water)
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3 cups water
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¾ cup sugar
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¾ teaspoon salt
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3 cups funchi or corn-meal
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4 tablespoons butter or margarine
Cook the black-eyed peas in the 6 cups water until
soft. Drain.
Add 3 cups of water to the peas and bring to a
boil, then use w whisk or "lele stick" to break the peas. Add sugar and
salt and whisk again. taste for seasoning, and adjust if necessary.
Add corn-meal, and in a combination of beating
and mashing the mixture, blend it well to avoid lumps using a wooden spoon.
Reduce heat. Continue the beating/mashing technique until the meal disappears
and the mixture pulls away from the sides of the pan. Add margarine when
done and either invert on a platter or use an ice cream scoop (dipped in
water before each scoop) for individual portions. Serve with butter and
cheese.
"Bolo
di mahishi" (corn pudding)
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1 can (1lb.) creamed corn
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2 eggs, well beaten
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1 teaspoon sugar
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½ teaspoon salt
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¼ teaspoon pepper
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Bread crumbs
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Margarine
Mix the first five ingredients together. Place in
a loaf pan, top with very fine bread crumbs and sot with margarine. Bake
at 350°F for one hour or until done.