DOKONO

INGREDIENTS
8 oz Cornmeal
4 oz Raw cane sugar
¾ pt Coconut milk
½ tsp Ground cinnamon
4–5 Drops vanilla essence
3 oz raisins

METHOD
1. Mix together the cornmeal and the sugar in a bowl.
2. Pour in the coconut milk and stir well to produce a smooth consistency.
3. Flavour with ground cinnamon and vanilla essence and stir in the raisins.
4. Drop the mixture in heaped tablespoons onto 6 inch squares of aluminum foil.
5. Fold the foil to make parcels of the mixture and press the edges well to seal.
6. Bring a large pan of water to the boil and cook the dokono parcels in the boiling water for 1 hour.
7. At the end of the cooking time carefully remove the foil and serve the dokono hot, sprinkled with a little sugar.
Serves 4
*(In Nevis we make this different [this must be the Rasta version] we make it with sweet potatoes grated, some people put a piece of pumpkin, add sugar to the mixture to sweeten)
(Common to several Caribbean Islands, this dish is of African origin. The authentic version would be cooked wrapped in banana leaves for which aluminum foil is a modern if not quite aesthetic substitute.

CURRIED SHRIMP

INGREDIENTS
1 lb.shrimp
lime juice
salt and pepper
thyme, chives and garlic
1 tbsp.curry powder
1/4 c. cold water
2 tbsp. cooking oil

METHOD
1. Wash and clean shrimps, season and allow to stand 15 - 20 minutes.
2. Mix curry powder in cold water.
3. Put 2 tbsp. oil in heavy iron pot or sauce- pan, heat, add curry powder in water and allow to cook 2 - 3 min. until thick.
4. Add shrimp and stir to coat.
5. Cook about 5 min. then turn off heat.

Do not overcook or they will get tough.
If potato is desired, cut in thin slices and cook in curry before adding shrimp. When potato is tender add shrimp and cook 5 min.

CREAMED BREADFRUIT SOUP

INGREDIENTS
2 Medium sized onions
2 Cloves garlic
½ lb Breadfruit
2 tbsp Vegetable oil
1 Bayleaf
1½ pt Vegetable stock
½ pt Soy milk
Freshly ground black pepper
Spring onion tops or parsley

METHOD
1. Peel the garlic cloves and chop finely.
2. Using a sharp knife peel the skin from the breadfruit and remove the core.
3. Chop the breadfruit into dice.
4. Heat the vegetable oil in a large saucepan and sauté the onion and garlic until soft but not coloured.
5. Add the diced breadfruit, bayleaf and vegetable stock.
6. Bring to the boil, cover the pan and simmer on a low heat until the breadfruit is tender.
7. Remove the bayleaf and liquidize the soup in an electric blender or press through a fine sieve.
8. Return the soup to the pan, add the soy milk and season with black pepper.
9. Reheat gently taking care not to boil then serve sprinkled with chopped spring onion tops or fresh parsley.

Serves 4

CREAM OF PIGEON PEA SOUP

INGREDIENTS
1 1/2 c. cooked and sieved pigeon peas.
1 tbsp. cornstarch or arrowroot
3/4 c. stock (chicken or beef)
3/4 c. Milk
salt and pepper to taste

METHOD
1.Add stock to peas and bring to the boil.
2.Meanwhile, mix milk and cornstarch and add to peas; add salt and pepper and continue to boil for a few minutes.
3.Serve with toasted bread cubes or slices

CORN SOUP

4 c. fresh corn kernel
1/2 c. chopped green onion or chive
1/2 tsp. Salt
Toast and parsley for garnishing
1 c. chicken stock
2 tbsp. Margarine
3 c. milk
3 tbsp. Chopped sweet peppers or pimentos Method
1.Combine corn and stock in blender, blend to a smooth puree.
2.Melt margarine, cook onions, add corn puree. Simmer for 15 minutes over low heat.
3.Add milk, salt and peppers. Simmer for 10 minutes.
4.Garnish with toast and chopped parsley. Makes 6 servings.

CONKY

INGREDIENTS

8 oz Grated Sweet Potato

4 oz Raw cane sugar

¾ pt Coconut milk

½ tsp Ground cinnamon

4–5 Drops vanilla essence

3 oz raisins (optional)

1 oz hot peppers (bird peppers)
METHOD

1. Mix together the grated sweet potato and the sugar in a bowl.
2. Pour in the coconut milk and stir well to produce a smooth consistency.
3. Flavour with ground cinnamon and vanilla essence and stir in raisins and peppers.
4. Drop the mixture in heaped tablespoons onto 6 inch squares of banana leaf.
5. Fold the banana leaves to make parcels of the mixture and tie with cord or strips of babana barkl.
6. Bring a large pan of water to the boil and cook the conky parcels in the boiling water for 1 hour.
7. At the end of the cooking time carefully remove the banana folds and serve the conky hot.

Serves 4

CHICKEN AND CORN SOUP

INGEDIENTS
2 egg whites
1 can cream style corn
4 c. chicken broth
2 tbsp. cornstarch
3/4 lb. chicken breasts, boned, skinned and fmely chopped
1 tsp. soy sauce; salt
3 tbsp. water
1/4 c. finely chopped cooked ham (optional)

METHOD
1. Beat egg whites until moist peaks form; fold in chopped chicken, set aside.
2. Whirl 1 c. corn and I c. broth in a blender; pour in a pan with remaining corn and broth.
3. Add soy sauce and salt to taste.
4. Heat slowly; blend cornstarch and water; add to soup and cook stirring until slightly thickened.
5. Add chicken - egg white mixture to corn mixture and blend well.
6. Cook on medium heat for 5 minutes, but do not boil. If made ahead, reheat on low heat, pour in a hot tureen or
dish and sprinkle with chopped ham. Makes 6 servings.

CASSAVA PONE

INGREDIENTS
2 lb Sweet cassava
1 mature coconut
½ tsp Grated nutmeg
5–6 Drops vanilla essence
6 oz Raw cane sugar
1 pt Soy milk
METHOD
1. Peel and grate the cassava and coconut.
2. Combine in a bowl the freshly grated nutmeg, vanilla essence and sugar.
3. Stir in the soy milk to form a soft thick batter.
4. Pour the mixture into a well-greased baking dish and bake in a preheated moderate oven at 180º for 1 to 11/4 hours or until set.
Serves 6

CALYPSO RICE

INGREDIENTS
2 c. brown rice
1 tsp. salt or to taste
1 pot spoon cooking oil bi. Pepper
1 clove garlic (crushed)
4.c. boiling water
1 med. carrot (grated on coarse side of grater)
1 medium sweet pimento pepper (green)

METHOD
1. Heat oil in heavy bottomed pot.
2. Add garlic, brown garlic and remove from oil.
3. Add carrot, stirring all the time for 2 - 3 mins.
4. Add sweet pepper, then rice. Toss 1 min.
5. Add boiling water and salt.
6. Cook until rice is tender and all the water is absorbed.
7. A little butter is added if desired.

CALLALOO SOUP

INGREDIENTS

1 lb Callaloo leaves
1 Aubergine a/k/a eggplant, garden egg
2 Green bananas
1 Large onion
2 Cloves garlic
1½ pts Water
4 Pimento berries
3 Whole cloves
1 Sprig thyme
1 Hot pepper
Freshly ground black pepper
½ lb Young okra
¼ pt Coconut milk
METHOD
1. Thoroughly wash the callaloo leaves and remove most of the stem.
2. Drain and coaresly chop. Peel aubergine and chop into 2 cm dice.
3. Keeping the skin on chop green bananas into thick slices.
4. Put these vegetables with chopped onion and garlic in large pot.
5. Add water, pimento, cloves, thyme, hot pepper fresh black pepper.
6. Bring to the boil and simmer, covered until vegetables are tender.
7. Take out slices of green bananas, remove skin and return to the pan.
8. Remove the hot pepper which should still be whole and the thyme.
9. Rub the soup through a sieve or liquidize briefly.
10. Slice the okra into rounds.
11. Return the soup to the pan, add the okra and coconut milk and cook for a further 10 minutes. Adjust the seasoning and serve
Serves 4
(Spinach can be substituted for callaloo. With a salad and wholemeal bread, this soup becomes a meal in itself.)