1 tablespoon canola oil
1 large onion, minced
1 fresh pimiento pepper, stemmed, seeded, and chopped, or 1 teaspoon paprika
1 clove garlic, minced
1/4-pound smoked bacon or turkey bacon, diced (optional)
3 scallions, finely chopped
1/2 Scotch bonnet or other hot red chili pepper, stemmed, seeded, and minced
1 teaspoon fresh thyme, or 1/2 teaspoon dried
4 cups coconut milk
1 large breadfruit, peeled, seeded, and chopped into large chunks*
coarse or kosher salt and freshly ground black pepper to taste
Heat the canola oil in a deep saucepan and add the onion and pimiento pepper. Sauté until soft. Add the garlic and bacon and sauté for 1 minute more. Add the scallions, hot pepper, and thyme, and sauté for 1 minute, stirring constantly. Stir in the coconut milk (and paprika if using) and bring to a boil. Mix in the breadfruit and salt and black pepper to taste. Lower the heat and cover. Simmer for 30 to 40 minutes, or until the breadfruit has absorbed all the coconut milk. Serve hot.
2-1/2 pounds pre-cut Caribbean Pumpkin or 7-8 cups cubed
1 red bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed and peeled
7 cups water
1 tablespoon salt
2 tablespoons sugar, plus more if necessary
1/2 cup heavy cream
Fresh thyme sprigs, for garnish (optional)
Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar). Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired.
1 bunch spinach or 12 young dasheen leaves
1 lb salted meat
1 hand green bananas
2 sprigs EACH of celery, parsley, chive, thyme
4- 6 seasoning peppers
Small dumplings (3 cups flour and cornmeal)
3 cups coconut milk (from grated coconut)
3 cups water
Wash salted meat, cut meat into small pieces (2 inches) and put it to cook in a large pot of water until well cooked.Wash and chop the spinach or dasheen leaves and place them together with the chopped seasonings to boil in a separate pot. Cook until it is tender.Meanwhile make dumplings.Wash and peel the provisions. Cut each green banana into (3) three pieces. Cut other provisions into similar sizes.
Remove the spinach from heat, swivel or blend the spinach mixture until it becomes a thick liquid. Add this mixture to the pot with the meat. Stir to make sure it is well distributed.Add the coconut milk and the water and allow it to boil then add all the provisions. Bring to the boil. Add the dumplings 1 at a time. (Ensure that there is enough liquid to cover all the food- add more hot water if necessary.Partly cover the pot, lower heat and allow soup to boil slowly until provisions are cooked. Stir gently. Check taste. Remove from heat.Serve alone or with some toast bread and or avocado pearsTip: If you are using dasheen leaves remove skin from stalk before chopping.
1 pound dasheen, peeled and cut into 2- to 3-inch piece
1 pound sweet potatoes,peeled and cut into 2- to 3-inch piece
Coarse salt and freshly ground pepper
2 teaspoons olive oil
2 tablespoons thinly sliced fresh basil
1 teaspoon minced garlic
1/4 cup dry white wine
1 cup finely chopped tomatoes
1/2 cup Marinara sauce
2 large eggs, lightly beaten
1/2 teaspoon freshly grated nutmeg
1 cup all-purpose flour
Grated Parmesan cheese,for garnish
Place dasheen and sweet potato in salted water to cover. Bring to a boil,and simmer until fork tender, about 30 minutes. Meanwhile, heat olive oil in a large skillet. Add basil and garlic, and cook 1 to 2 minutes. Remove skillet from heat, and add wine and tomatoes. Simmer about 1 minute. Stir in marinara sauce; season with salt and pepper, and keep warm.
Bring another large pot of salted water to a boil. Drain dasheen and sweet potato, and pass through a ricer into a large bowl. Add eggs and nutmeg;
season with salt and pepper, and stir to combine. Slowly add flour, stirring until fully incorporated.
Using two wet teaspoons, dip out a rounded spoonful of the gnocchi mixture. Transfer the spoon to your left hand with the gnocchi mixture; place the other spoon on top of the gnocchi mixture, and smooth with the bottom of the other wet spoon. Then slide the second spoon under the gnocchi to release it into the boiling water. Cook until the gnocchi rise to the top and float, about 5 minutes.