Posts Tagged ‘spicy’
One of the surest signs of the Holiday Season during my childhood years in St. Croix was the appearance in our refrigerator of a wide range of fantastic homemade juices. Whether produced by my mom, or obtained through a family friend, these wonderful beverages were always as prized as anything Santa could squeeze down the chimney. Last year, we gave you the low-down on my favorite of these juices – Sorrel. Today, let’s talk about my other favorite – Ginger Beer.
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Apropos of today’s Halloween celebrations here in the States, we’ve got a taste for blood!
Sadly, though, I couldn’t find any blood sausage today (that will have to wait ’til Halloween 2012), so let’s settle for something a little more tame, though no less tasty – Angostura Bloody Mary Seasoning!
Where would we be without the British and their once aggressive, often oppressive colonial-era entrepreneurial dealings in India? After all, they effectively popularized such staples as cotton, silk and tea in the Western world during the 17th and 18th centuries, and who doesn’t like to sip tea while wearing silk boxers and a cotton T-shirt?
Okay, so maybe you prefer coffee and your silk boxers have been lining the bottom of your unmentionables drawer since 1985; you can’t argue with the ongoing importance of cotton (unless you spend all your time here).
For many in the Caribbean there’s another Indian export that rates about as highly as the fluffy white stuff – chutney.
Today’s busy modern lifestyles often relegate breakfast to an afterthought. What’d you grab this morning while rushing out the door to catch the train, or beat traffic? Cereal bar? Banana? Bagel? Whatever it was, it’s unlikely to have had the spice and flavor of Saltfish Buljol.
Growing up with Trini parents, I often awoke to the smell of Buljol, especially on weekends when we had more time to ease into the day (prep time is about 45 minutes). You won’t need much coffee with this special treat either, as it packs enough hot pepper to wake even the groggiest souls.
Ingredients
1/2 lb saltfish (salted cod)
1 or 2 large tomatoes, finely chopped
1/2 tsp fresh hot pepper, chopped
1 onion, finely chopped or sliced
1 sweet pepper, finely chopped
1 – 2 tbsp olive oil
Directions:
First, break the fish into pieces and place in saucepan with cold water. Gradually heat to boiling and throw away water. Repeat until the salty taste is removed (fish should taste fresh). Remove skin and bones and break pieces of fish into even smaller pieces.
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St. Croix Food & Wine Experience Cookbook
Naparima Girls’ Highschool Cookbook
Original Uncommon Caribbean Logo T-Shirt