Cornmeal Coo-coo (Caribbean)

This dish is of African origin. It is usually served as an accompaniment to stews and callaloo, but can be eaten alone. In some islands, it is called fungi. This dish can be made more elaborate by adding other ingredients, such as ochro, fresh peppers, thyme, and chive.

2 cups cornmeal

6 cups coconut milk

1 onion, chopped

1 1/2 tsp. salt

1 tsp black pepper, ground

• In a large pot, over medium-high heat, allow coconut milk, black pepper, salt, and onion to boil. slowly add cornmeal, while stirring.
• Stir to prevent lumps.
• Reduce heat to low and continue to stir until thick and somewhat firm (about 30-40 minutes).
• When done, pour and spread into a greased dish to mold. This can be a pyrex dish, cake pan, or whatever you think has a nice shape for molding.
• Allow to cool and set.
  
  

Serves 12



© Kimberly Joseph

Saltfish Accra (Caribbean)

More commonly reffered to as fishcake, this very popular fritter is of West African origin. In the countries of Western Africa, accra is a popular street snack made with a batter based of ground peas - typically black-eyed peas - and with variations that can include peices of fish. In Grenada, as well as many other Caribbean and South American countries, the version that includes fish (saltfish accra) is made with a flour and saltfish-based batter. In the South American nation of Brazil, accra is known as acarajé, and, is in fact, made with a black-eyed peas base. After being fried, it is then split or cut open and filled with a ground fish-based spread. Another variation of accra made in Grenada is pigeon peas accra, which has a flour and pigeon peas base. It is commonly served with a sauce or dip. Saltfish accra or cake is usually served with bakes, fried bakes, coconut bakes or sliced bread.

2 cups flour
2 tsp. baking powder
1/2 lb. saltfish(salted and dried cod)
1 small ripe tomato, coursely chopped
1 small onion, coursely chopped
1/2 tsp. curry powder (opt.)
1 tsp. thyme
1 hot pepper, deseeded and finely chopped OR 1/4 tsp. cheyenne pepper
3/4 cup water
1 cup oil

• Boil saltfish on medium high for 10 minutes, then drain the water, leaving the salt fish in the pot. Refill the pot with water and boil for another 5 minutes. Drain.


• Remove skins and bones and break (or flake) into small pieces. Place in a large bowl.


• Add flour, baking powder, curry powder (if using), onion, tomato, thyme, and pepper. Mix well to distribute evenly.


• Add water slowly, while mixing with a spoon. The desired viscosity of the batter is soft and medium-thick.


• Heat oil in a large pan on medium-high. When hot, drop mixture by teaspoonfuls and fry on both sides, until medium-brown.


• Place on a plate lined with paper towel; to soak up some the oil.
  
  

Serves 6-8


© Kimberly Joseph

Phulouri (Caribbean)

This is one of my favorite snacks. You can eat it with a chatni (Hindi for chutney. In fact, the English word 'chutney' was derived from the Hindi word chatni). I recommend tamarind, as it's my favorite. But it also tastes good with mint or mango chatni. Phulouri is a very delightful snack. In Grenada it is surprisingly not as popular as channa, aloo pie, kurma, or channa bara (commonly nicknamed doubles due to its similarity to the Trinidadian snack; doubles, although they are strikingly different. Reminds me of the dish oil down; the dish called by that name in Grenada is very different from the dish with the same name in the other islands). Phulouri can also be made into a sort of curried 'veggie meat' dish, named Kurhi (not 'curry').




2 cups split peas or channa (chick peas/garbanzo beans), ground
1 cup flour
1/2 tsp saffron (turmeric), ground
1/2 tsp geera (cumin), ground
3 tsp baking powder
1/2 tsp cheyenne pepper or minced hot pepper
1 tsp salt
2 cups oil
3/4 cup water

• In a large bowl, combine all dry ingredients (and minced hot pepper, if using).



• Slowly add water and mix until a thick batter is formed (it may be necessary to add more water).



• In a large pan, heat oil on medium setting.



• When hot, drop teaspoonfuls and fry until golden.
  
  

Serve with a chatni.

Serves 4-6

© Kimberly Joseph

Rice and Peas (Caribbean)

Like most of the dishes of Grenadian cuisine, this one is made throughout the Caribbean. The ingredients vary; in Jamaica kidney beans are used. The name varies; I hear it's called 'Peas and Rice' in Trinidad & Tobago(don't know how true that is though). This dish can be made with or without coconut milk, although the latter is less appealing to some - myself included.



3 sprigs thyme
1 1/2 cup coconut milk
1 1/2 cups pigeon peas, cooked
1 onion, finely chopped
2 cups rice
1/2 tsp black pepper, ground
1 tbsp oil
1 tsp salt
water

• In a large pan, heat oil over medium-high.


• When hot, add onion, and rice. Saute for about 5 minutes.


• Add pigeon peas, black pepper, salt, and thyme and continue to saute for 3 minutes.


• Pour coconut milk, and enough water to cover the rice by about 1 inch above. Should immediately start boiling. Allow to boil for about 2 minutes.


• Reduce heat to medium-low and simmer for about 45 minutes, or until the rice is tender, and the liquid absorbed. *Do not eat the sprigs of thyme*

Serve with Curry Goat.

Serves 6


© Kimberly Joseph