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SAMPLE RECIPES

CALALLOO SOUP

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This is a very traditional dish, which is extremely popular in most of the Caribbean islands. It is delicious and extremely nourishing.

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Ingredients:

2 lbs. spinach

1 doz. okra

2 tablespoons butter

2 cloves garlic, crushed

1 sprig fresh thyme, chopped

¼ teaspoon pepper 

2 teaspoons salt

1 ham bone or pig tail

6 cups water

2 small crabs

1 large onion, chopped

 

Method:

Boil ham bone covered with water for about a half an hour, or if pig tail is used, cook until it is soft. In the meantime, chop spinach, okra and onion and set aside. Then prepare crabs (live), clean and wash thoroughly discarding backs and break into fairly large pieces. Then in a separate skillet melt butter, then add thyme, onions and garlic and sauté for a minute. Then add crabs and sauté for about 5 minutes. Remove from heat and set aside. When ham bone or pig tail is ready, add enough water to make 6 cups. Then add spinach and okra and cook over medium heat until tender. Then swizzle mixture or pulverize, so that a smooth thick liquid results. Then combine spinach mixture with crabs and simmer slowly for about 20 minutes. Add pepper and salt as required. Serve very hot with Ton Ton and salt fish souse. Salt fish is roasted and then made into souse.

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Note: Dumplings and tanias may be added at simmering stage.

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BOILED FISH (Coubouillon)

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This is perhaps the most popular method of preparing fish in the Caribbean.

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Ingredients:

1 large fish or 6 small fish 

1 tablespoon lime or lemon juice

2 tablespoons margarine

1 clove garlic, crushed

1 onion, sliced

1 tablespoon tomato ketchup or 1 sliced fresh tomato

1 teaspoon salt

¼ hot green pepper

1 tablespoon flour

 

Method:

Clean, prepare and season fish 2-3 hours in advance.  Cover fish with water in a bowl. Add salt, black pepper, garlic (crushed or garlic powder), thyme and 2 whole garlic cloves. Squeeze the juice of a lemon or lime and allow to marinate for a few (2-3) hours. Then heat margarine in skillet over heat. Add all other ingredients and sauté for one minute or so. Do not brown. Remove fish from marinade and put into skillet. Cover tightly and allow to simmer for about 3 minutes. Uncover and add enough water to make gravy (quantity desired). Allow to simmer until fish is cooked 15-20 minutes. Add 1 tablespoon lime or lemon juice. Then thicken gravy by making paste with flour and a little warm water and adding to gravy. Allow to cook another 5 minutes. Remove from heat and serve.

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