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Conch Salad
Grouper in Banana Leaf
Kingfish With Tamarind-and-Coconut
Sauce
Crowder Peas With Bonnet Peppers
Baked Plantains
Gratin of Chayote and Acorn Squash
Recipe ingredients for this Jamaican feast for eight may be found
in Fiesta Marts in Houston, Simon David in Austin and Dallas,
most West Indian or Latin American groceries, and some oriental
markets. Jalapeños or other hot chiles may be substituted for
bonnet peppers.
Canned Coco Lopez (sweetened coconut milk) may be substituted
for fresh coconut cream; omit sugar where called for. |
(List below is for full menu; individual recipe lists are included
on each recipe page)
Meat & Dairy
1 3/4 pounds white conch, sliced very thin
8 seven-ounce kingfish, tuna, or swordfish steaks
8 palm-sized grouper filets
butter
heavy cream
eggs
clarified butter
Produce
Banana leaves to make 16 eight-by-eight-inch squares
4 large cucumbers
4 bunches green onions
6 small bonnet peppers
4 limes
1 chayote squash
1 large acorn squash
garlic
jalapeño
red bell pepper
2 to 3 plantains
1 yellow onion
1 pound tamarind pods
8 limes
3 sticks celery
1 red bell pepper
1 small Bermuda onion
garlic
5 to 6 green-onion tops
Grocery
vinegar
salt
chile powder
nutmeg
cinnamon
coconut cream
sugar
black pepper
olive oil
garlic salt
cayenne
dried red chiles
turmeric
allspice
curry powder
raisins
1 1/2 pints chicken stock
red wine vinegar
Matouk's West Indian Hot Sauce
Frozen
1 package frozen crowder peas |
