Saheena [Trinidad & Tobago]

Ingredients :

Paste for frying*

1 ½ cup split peas powder

½ cup flour

1 cup water

1 teaspoon saffron (tumeric) powder

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon green seasoning

(* this paste is a bit thicker)

12 dasheen leaves (taro)

1 ½ cup split peas powder

½ cup flour

1 ½ cup water

1 teaspoon saffron (tumeric) powder

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon green seasoning

For the paste: Mix the ingredients together to form the paste.

Steps :

§    Wash and clean the leaves removing the stems.

§    Open one large dasheen leaf face down and rub paste on it.

§    Place another leaf on top and repeat the earlier step.

§    Continue layering and pasting each layer until the paste is finished or the leaves are used up.

§    Roll tightly together and tuck the ends.

§    Place in a clean plastic bag and put into boiling water to steam. -or- tie the roll with string and place it in a steamer. [Note: A clear plastic bag, or a zip lock bag could be used. Use only clear plastic bags!]

§    Make sure the knot is above the water.

§    Remove after 15 minutes and leave to cool.

§    Cut in ½" slices. Paste some of the thicker mixture on both sides.

§    Fry until golden and drain.

§    Serve with your favourite kuchela or chutney.

Roast Breadfruit and Saltfish [Saint Vincent & Grenadines]

Ingredients :

1 lg Breadfruit

1/4 cup water

1 lb. Salt fish

1 onion

1 tomato

1/4 cup oil

1 small cucumber

1 tsp. butter

Steps :

Breadfruit:

§    Roast Breadfruit. Slice when cooled.

Saltfish:

§    Boil salt fish until it is not too salty.

§    Clean and strip saltfish into small bits.

§    Dice or chop onion and tomato.

§    Slice cucumber.

§    Add to saltfish along with a little seasoning.

§    Put oil in a frying pan to hot.

§    Add Saltfish along with other ingredients including butter and water and let simmer.

§    Serve hot.

Chicken Roti [Saint Lucia]

Ingredients :

For the chicken :

3 chicken breasts , diced

1 onion , diced

½ green bell pepper , diced

½ red bell pepper , cut into strips

1 carrot , peeled and diced

2 potatoes , peeled and diced

2 cloves garlic , crushed

1 cube chicken bouillon

1 cup hot water

2 tablespoons curry powder

½ bunch parsley , finely chopped

A few basil leaves (optional)

2 tablespoons sunflower oil

For the roti :

1 cup flour

1 tablespoon baking powder

½ cup vegetable oil

1 cup water (warm)

2 teaspoons salt

2 cloves garlic crushed

Sunflower oil (for frying)

Steps :

Chicken :

§    Put oil in a pan and sauté garlic and onion for 2 minutes. Add chicken and sauté until cooked but tender.

§    Add bell peppers and carrots and sauté for 2 minutes.

§    Add the chicken bouillon cube, dissolved in water.

§    Bring to a boil and add the potatoes, salt, pepper, and cover.

§    Simmer over medium-low heat until the potatoes are tender. If necessary, increase the heat to reduce the broth.

§    Halfway through cooking, add the herbs and curry powder.

§    Set aside to cool while preparing rotis.

Roti :

§    Sift flour and baking powder.

§    Mix flour, salt, garlic and baking powder.

§    Make a well in the middle, pour in water and oil and mix all ingredients. Knead at least 3 minutes until dough is smooth and elastic.

§    Cover the dough and let rest for 30 minutes.

§    Drop the dough on a floured surface, divide it into 10 or 12 balls.

§    Cover to prevent from drying .

§    Brush a little oil on a nonstick skillet over medium heat.

§    Lightly flour the work surface. Take a ball of dough, flatten it with the palm of the hand, turn it over and flatten again.

§    Roll out with a rolling pin and form a thin disk of 6 to 8 inches in diameter.

§    Cook about 1 minute on each side. Be careful not to overcook as the rotis should remain flexible and white.

§    Repeat until all the batter is done.

§    Stack rotis and cover with a cloth until the end of the baking.

Assembling chicken roti :

§    Warm roti if necessary and place on a platter.

§    Put a generous amount of stuffing.

§    Fold according to the chosen shape (cone, tube, square, triangle, etc.)

Res Gisada [Dominican Republic]

Ingredients :

2 lb [0.91 kg] of beef (round or skirt) cut into small pieces.

Juice of 1 lime

A pinch of sun-dried oregano

A pinch of pepper

1 teaspoon of salt (or more, to taste)

2 tablespoons of vegetable oil (corn, canola or peanut)

3 cups of water (may need more)

1 red onion cut into slices

2 tomatoes cut into quarters

2 bell peppers , cut into small pieces

3 cloves of garlic , mashed

1 cup of tomato sauce

1 sprig of cilantro , chopped

Steps :

§    Rinse the meat with cold water and scrub with the lime juice. Season with oregano, pepper and salt.

§    In a pot heat the oil over medium heat. Stir in the beef and brown. Add 2 tablespoons of water. Cover and simmer over medium heat until the meat is very tender (it may take from 30-60 minutes), adding water by the tablespoon when it becomes necessary to prevent the meat from burning.

§    Stir in onion, tomatoes, pepper and garlic, cover and and simmer until the vegetables are cooked through, adjust water if necessary.

§    Add the tomato sauce and 1 cup of water, simmer over low heat to produce a light sauce. Season with cilantro and salt to taste.

§    Serve with arroz blanco, a side dish (or salad) and beans.