Recipes from Antigua and Barbuda

The following are popular local recipes from Antigua and Barbuda: 

SWEET POTATO PUDDING

2 cups grated sweet potatoes
1 cup grated coconut
2 cups flour
2 tbsp. margarine
Milk to moisten
1 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. cloves
½ tsp. salt
1½ cups sugar (or sugar to taste)

Method

Mix all the ingredients into a bowl. Beat well. Pour into a greased dish. Dot with margarine. Bake test as for cake. Serve with cream or meringue to which guava jelly is added.


SEASONED RICE

1 pound rice

¼ lb salt beef
¼ lb pig’s snout (soaked over-night)
¼ lb pig tail
4 chicken wings (cut in pieces)
½ lb fresh meat
(other pieces of left-over meats can also be added)
2 cups green peas
2 onions (cut in pieces)
1 cup (diced pumpkin)
1 cup chopped spinach
½ cup oil
4 tbsps. margarine
2 tsps. pounded chive and thyme
2 tomatoes (cut in pieces)
4 tbsps. ketchup
Salt and pepper to taste

Method

Clean and wash rice. Wash and cut vegetables in pieces except peas or beans. Cut meats in pieces.

Heat oil. Add meats. Fry. Turn occasionally. Add rice and vegetables. When frying, turn to prevent food sticking to the bottom of pan. Add the rest of the ingredients. Add enough water to cover and cook ingredients.

Simmer on a low flame until all the liquid is absorbed. Serve hot on lettuce leaves.


ANTIGUA PEPPERPOT

4 green (fresh) eddo leaves
1 lb. antrobers, few ochro buds
1 lb. ochroes
½ lb. pumpkin
11b salt beef
11b pig snout
1 lb. green papaw: 1 lb. pumpkin
3 table squash
Salt and pepper to taste
4 cloves
Small pieces of garlic
2 onions
4 tbsps. margarine
4 tbsps. ketchup or tomato paste
Chives and thyme
11b spinach
2 cups fresh green peas
Any chopped left over meats or skins and bones of meat.
Oil to fry.

Method

Wash all leaves and vegetables in salted water. Peel vegetables and cut in pieces. Cut up egg plant, squash and leaves with a sharp knife. Soak, wash and cut salted meat into meat pieces. Cook meats in water without salt. Remove and drain. Heat oil. Add salt meats. Fry. Add onion and fresh meats. Fry. Add all vegetables except peas. Stir. Add just enough water to cover and cook vegetables till tender. When vegetables and meat are cooked, add peas. Season to taste.

Allow to simmer till thick.

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