Quickie Post - Three more countries this week: Martinique, Cuba, Trinidad/Tobago

My head is spinning in a million directions tonight.   We just made travel plans due to a death in the family and there is so much to do before we leave.   So...  We'll just jump right into the recipes for this past week.   They were all delicious!

Martinique Coconut Chicken Curry

Ingredients

For the spice mix

• ¼ tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp yellow mustard seeds
• 3 garlic cloves, roughly chopped
• ½-1 Scotch bonnet chilli, seeds removed  (I used Habanero)
• 1 tsp sea salt flakes

For the coconut chicken curry

• 12 chicken pieces (a mixture of thighs and drumsticks)
• salt and freshly ground black pepper
• 4 tbsp sunflower or groundnut oil
• 2 onions, roughly chopped
• 500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes
• 2 aubergines, cut into 4cm/1½in cubes
• 2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces
• 1 x 400ml/14fl oz can coconut milk
• 300ml/½ pint chicken stock
• 1 tbsp tamarind paste
• 3 small bay leaves
• 1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces
• 1 large ripe papaya, peeled, seeds removed, sliced
• ½ lime, juice only
• 1½ tbsp rum (optional)

Preparation method

1. For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside.
2. For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper.
3. Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm).
4. Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown.
5. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant.
6. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened.
7. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through.

I recommend cutting this recipe in half, unless you want tons of leftovers or have an army to feed!  I cut it in half and  it was still plenty for the four of us plus lots of leftovers.  In fact,  I didn't have a large enough pot to make the full recipe.   On a side note,   I really enjoy these one pot dishes and they seem to be popular in the Caribbean.

So what in the world is this?   Looks like a chewy brownie bit....

No, its tamarind paste!  I bought a tamarind paste bar at the local Asian Market.  It still has the husks in it and they are not pleasant to eat.  Try to find a tamarind paste without husks!   I have to soak my paste in water and remove the bits (pain in the ass!)   You can substitute vinegar or lime juice for tamarind, as well.

Ropa Vieja (Old Clothes)

1 lb country style pork ribs (boneless)1 lb flank steak2 Tbsp Cumin1 large onion, sliced4 cloves garlic2 stalks celery, chopped2 jalapeno peppers or similar1 red bell pepper, chopped1 can black beans, undrained1 tsp.  salt1/2 tsp. black pepper6 Tbsp.  red wine vinegar1/2 bunch cilantro,  chopped finely

Add all ingredients to your slow cooker and cook on low for 6-8 hours.   You can also do this on the stove at a low heat for 3-4 hours.   Cook until the meat shreds easily.    Garnish with cilantro.

This was my absolute favorite dish.    Very easy to prepare and really delicious for those meat lovers.  Not sure why they call it "Old Clothes",  maybe because it boils on the stove all day?

Tobago Fried Fish

2 eggs
1 1/2 cups flour
1/2 cup minced green onion
2 TBSP. fresh parsely, finely chopped
2 TSP. fresh thyme, finely chopped
1 TSP. celery leaves, minced
1 TSP. Worcestershire sauce
Salt & Pepper to taste
2 lbs of white fish (I used Cod)
Peanut Oil or other vegetable oil

Combine all the ingredients, except the fish and oil, to make a batter.   Add the fish and let sit for 30 minutes in the batter.    I recommend cutting your fish into "stick" type pieces as they are easier to fry.  Heat your oil to about 350 degrees or when a piece of test batter bubbles and floats.   Fry until golden brown.   Serve with tarter sauce.


This batter makes a delicious fried fish.   Living in Colorado,  fresh fish is rather scarce.   I know its healthy but we just don't cook it enough.   This was a simple, great tasting way to make fish.   The batter was light and crisp, not heavy or greasy.   I prefer to use peanut oil for frying,  I have a large gallon jug that I keep in the refrigerator (to preserve its freshness).  After using the oil,  I strain out all the impurities and pour it back in the bottle.   Oil can be reused many times as long as you keep it fresh and keep the little bits of food out.

You can use pretty much any oil for deep frying,  just watch your oil's smoke point.  Olive Oil has a lower smoke point - around 375 so watch your temperature.   If you oil smokes or burns - it is toxic to eat - throw it away!    Most home cooks will deep fry fish at 360 degrees