Ingredients 1 whole cow foot 1 medium onion, chopped 2 garlic cloves, chopped 2 tomatoes, chopped 1 sprig fresh thyme 1 Scotch Bonnet chili pepper, sliced 3 tablespoons curry powder 1/2 lb. cooked broad beans Salt and freshly-ground black pepper to taste Procedure Have butcher cut cow foot in small pieces. Place pieces in a large sauce pan, cover with water and simmer until tender (2 1/2 to 3 hrs.) Remove bone and discard. Leave just enough liquid in the pan to make a gravy. Add nions, garlic, tomatoes, thyme, chili, and curry powder. Cover and simmer until liquid begins to thicken. Add cooked beans and simmer 10 minutes. Season to taste with salt and pepper. Makes 4 servings.
| Ingredients A. 3 quarts (12 cups) water 1 onion, peeled 2 tomatoes 1 green pepper,seeded 1 sweet chili pepper, seeded 3 fresh culantro leaves (underlined items should be coarsely chopped) 1 tablespoon salt 2 fresh corn kernels, halved B. 1 lb. lean beef 1/2 lb. lean pork meat with bone C. 1/2 lb.yucca 1/2 lb. yam 1/2 lb. sweet potatoes 1/2 lb. potatoes 1/2 lb pumpkin (ingedients in C. should be peeled and diced.) D. 1 large green plantain 1 large ripe plantain (peeled and diced) E. 1 tablespoon salt 1/2 cup tomato sauce
Procedure In a large, 12 quart kettle, combine ingredients included in A. Bring rapidly to a boil. Clean and wash meats. Cut into 1-inch cubes. Add meats and bone to kettle. Cover, reduce to moderate heat, and cook for 1 hour. Wash vegetables included in C and add to kettle. Rinse green plantain rapidly in salted water. Drain and add to kettle together with ripe plantain. Add salt and tomato sauce and bring rapidly to a boil. Cover, and cook over moderate heat for 30 minutes. Uncover, add prepared dumplings (optional---(see separate dumpling recipe) and cook rapidly for another 15 minutes.
| Ingredients 2 Quarts water 2 small smoked ham hocks 1/2 pd beef shor ribs 1 teaspoon salt 2 medium baking potatoes, diced 1-1/2 pds callaloo, chop 3 tablespoons bacon drippings 1/2 medium onion, chopped 1/2 green bell pepper, chopped 1 Scotch Bonnet, chopped Procedure Pour waterinto a large pot: add ham hocks, short ribs, and salt. Bring to a boil; remove foam with a skimmer or spoon. Reduce heat and simmer 30 minutes, then add potatoes and callalloo. Meanwhile, in a medium skillet, heat bacon drippings; add onion and bell pepper. Cook until onion is transparent. Add soup to soup with chile. Bring to a boil and cook, uncovered, 10 minutes then cover pot and cook until potatoes are do. Make 6 servings. | Ingredients 5 mangoes 1 cup sugar 5 cups chicken stock (see Basics) 1/4 teaspoon ground cinnamon 1 or 2 whole cloves 1/4 teaspoon ground ginger 2 tablespoon rum 1/2 cup whipping cream freshly gratted nutmeg if desired. Procedure: Peel, seed and chop mangoes, then place them with the rest of the ingredients except rum, whipped cream and nutmeg in a heavy sauce-pan. Cook over medium heat; skim any foam from top. Reduce until about 1/4 of original liquid has vaporated, then press mixture through a sieve. Cover and refrigerate at least 1 hour. Add rum mmediately before serving. Whip cream in a small bowl. Top each serving with whipped cream and nutmeg, if desired. Make 6 servings. |