RECIPES

BERMUDA ! July 21 2015, 0 Comments

This is a traditional Christmas dish in Bermuda. Like most traditional dishes, each family has their own version. Some people include pork and chicken, and there are some vegetarian versions as well. It is eaten throughout the holidays.

BERMUDA

Cassava Pie

5 lbs cassava, grated

1 lb sugar

1 can sweetened condensed milk

13 eggs

1 lb butter, chopped and softened

1.5 tsp kosher salt

1 tsp ground nutmeg

1 tsp Vanilla extract

6 lb cooked boneless chicken

Place cassava in a large bowl. Cover with sugar and let it stand for 15 minutes. Mix together condensed milk, eggs, butter, salt, nutmeg and vanilla and blend together with the cassava. In a large dish, add a layer of the cassava mixture, then a layer of chicken, and top with a layer of the cassava mixture. Cook in the oven at 350ºF for 1 hour and then reduce the heat to 250º and cook for an additional 2 - 2.5 hours until done.

 

nutmeg.


GUYANA ! July 15 2015, 0 Comments

Guyanese Pepperpot is  traditionally eaten at Christmas and special events. It is a slow cooked meat stew with spices and hot chilies. You will find versions of this dish all over the Caribbean. It is served with a dense homemade bread to sop up all that amazing gravy.

GUYANA

Pepperpot

(serves 8 - 10)

4 lbs of stewing beef & goat, cubed

1 cup of cassareep*

2 cinnamon sticks

2 inch piece of orange peel

4 garlic cloves, peeled and halved

4 wiri wiri peppers ( or habanero) whole

1/2 cup brown sugar

1.5 tsp kosher salt

6 whole cloves

2 small onions, peeled and halved

1 tbsp of cooking vegetable oil

10 - 12 cups of water

 

*CASSAREEPA is a flavouring syrup made from the juice of the bitter cassava. If you can't find it, then replace it with 1 cup red wine vinegar, 4 Tbsp of molasses and 4 Tbsp of lime juice.

Heat the oil in a large stewing pot and brown the meat. Add everything and stir until well blended. Add water and bring to a boil. ( Make sure the water covers all the ingredients). Skim off any oily fat and scum that rises  to the surface. Reduce to a gentle simmer, cover and let it cook for 3 hours. Keep skimming as needed. Serve with bread.