38. British Virgin Islands

Fried Plantains

Country: British Virgin Islands 
Course: Side 
Makes: 4 servings 

 

Ingredients:

• 2 ripe plantains
• Olive oil for frying
• Salt to taste

Directions:

1. Heat the oil and fry the plantains on both sides until golden. Salt and serve hot.

Crab Cakes with Shrimp Sauce

Country: British Virgin Islands 
Course: Appetizer 
Makes: 4 servings 

 

For the fish sauce:

• 1 garlic clove, chopped
• 1 shallot, chopped
• 2 oz raw shrimp, deveined, shells removed and reserved
• 1 1/2 tsp vegetable oil
• 1/2 tsp paprika
• 2 tbsp dry sherry
• 2 tbsp heavy cream
• Salt and pepper to taste

For the crab cakes:

• 1/2 cup red and yellow bell peppers, finely diced
• 2 tbsp butter
• 2 small eggs, separated
• 1 cup soft bread crumbs
• 4-5 oz, cooked crab meat
• 1 1/2 tsp Caribbean seasoning
• Flour, for dusting
• Dash of Worchestershire sauce
• Dash of Tabasco sauce
• Salt and pepper to taste

Directions:

1. Dice the shrimp and set aside, reserving the
2. Heat the oil in a small saucepan over medium heat, then saut� the shrimp shells with the garlic and shallots.
3. When the shells turn pink, add the paprika and the sherry. Continue to cook until the sherry has reduced by half (this won't take very long).
4. Strain the mixture, and return the liquid to the pan. Add the diced shrimp and the heavy cream. Keep cooking until the sauce thickens (it should coat the back of your spoon). Season with salt and pepper and keep warm.
5. Put the breadcrumbs and crab meat into a medium sized bowl and set aside. With your mixer, beat the egg whites until you get stiff peaks, then fold into the crab mixture.
6. Gently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces.
7. Form the crab mixture into small cakes (you should get six to eight from this recipe) and dust with flour.
8. Fry in the remaining 1 tbsp butter. When they are golden brown, flip and continue to fry until the other side is also golden brown.
9. To serve, pour the shrimp sauce over.

Fish and Fungi

Country: British Virgin Islands 
Course: Main 
Makes: 4 servings 

 

For the fish:

• 2 1/4 pounds fish, scaled and gutted
• 1/2 tsp Accent*
• 1 cup water
• 1 tsp margarine
• 1 medium onion, cut into large chunks
• 1 small tomato, chopped
• 1 1/2 tsp vinegar
• 4 1/2 tsp lemon or lime juice
• 1 lime, sliced

For the fungi:

• 5 ounces package frozen cut okra
• 3/4 cup fine yellow cornmeal
• 1 1/4 cups boiling water
• 1 tbsp butter
• 1/8 tsp salt
• Pepper to taste

Directions:

1. To make the fish, put all the ingredients into a large saucepan and bring to a boil. Cover and reduce heat, simmering for 20 to 30 minutes or until the fish flakes with a fork. Garnish with sliced lime.
2. To make the fungi, bring the water to a boil and add the frozen okra.
3. In a separate bowl, blend 2 tbsp of the cornmeal with about 6 tbsp water. Pour into the pot with the boiling water and okra and let cook for one minute.
4. Slowly pour the rest of the cornmeal into the pan, stirring constantly. Add the butter and salt and pepper, continuing to cook for 5 minutes. Serve hot.

Fresh Lime Pie

Country: British Virgin Islands 
Course: Dessert 
Makes: 8-10 servings 

 

Ingredients:

• 1 1/4 cups vanilla wafer crumbs
• 1/3 cup butter, melted
• 3 tablespoons sugar
• 3 eggs, separated
• 1 small can sweetened condensed milk
• 1/2 cup freshly squeezed lime juice
• Lime zest from 1 lime
• 1/4 tsp cream of tartar
• 1/4 cup of sugar

Directions:

1. Preheat oven to 350 degrees. Mix the wafer crumbs with the butter and sugar and press down into the bottom of a pie pan. Bake in the oven for 8 to 10 minutes, or until the crust is just starting to brown. Let cool.
2. Put the eggs into a small mixing bowl and beat until they are thick and pale yellow. Stir the eggs into the condensed milk.
3. Add the lime juice and rind and pour over the crust. Set aside.
4. Beat the egg whites with the cream of tartar until the whites begin to thicken. Slowly add the sugar and continue to beat until you get stiff peaks.
5. Spread the egg whites gently over the lime filling.
6. Bake at 350 for 15 to 25 minutes, or until the meringue begins to brown.

CARIBBEAN HERBAL TEA

An amazing combination of native herbs, creating a delicious herbal tea providing nutritional benefits.

PREP TIME: 5 MINSCOOK TIME: 15 MINSTOTAL TIME: 20 MINS

INGREDIENTS:

• 2 bay leaves
• 1 piece of ginger (about 1 - 1 1/2 inches)
• 3 cloves
• 1 piece turmeric (about 1 inch)
• 1 garlic clove
• 3 cups water
• Sweetener of choice

INSTRUCTIONS:

1. Add ingredients to pot
2. Bring to high boil
3. Boil for 5 minutes
4. Remove from stove and leave to steep for 10 minutes
5. Use sweetener of choice

Good Eats: NO PAN PEAR PIE