RECIPES

Doucouna*

Ingredients

2  cups grated sweet potato                  1 dash of salt
2  cups grated coconut                         Milk or water to mix
2  cups grated pumpkin (optional)         Sterilized banana leaves and
1 1/2 cup flour                                    Strips of banana stem
Brown sugar to taste                            1/2 tsp. grated nutmeg
1 tsp. cinnamon

Method

Sift flour, salt and spices in a bowl. Add potato, coconut and pumpkin. Mix well. Add sugar. Mix to a very thick batter with milk or water. Drop batter into squares of banana leaves.

Fold securely. Tie with strips of banana stem. Cook in rapidly boiling water until firm. Serve with salt fish, antrobers topped with tomato sauce and a raw vegetable salad or as a dessert with syrup.

Antigua Pepper Pot*

Ingredients

4 fresh green eddo leaves          4 cloves
1  lb. antrobers                         Small piece of garlic
1  lb. ochroes                             2 onions
1/2 lb. pumpkin                         4 tbs. margarine
1  lb. salt beef                           4 tbs. ketchup
1  lb. pig snout                           Chive and thyme
1  lb. green papaw                      1 lb. spinach
3 table squash                           2 cups fresh green peas- cooked
Salt and pepper                        Small piece of garlic
Oil to fry
Any chopped left-over meats or skins and bones of meat

Method

Wash all leaves and vegetables in salted water. Peel vegetables and cut in pieces; cut up eggplant, squash and leaves with sharp knife.
Soak, wash and cut salted meat into neat pieces. Cook meats in water without salt. Remove and drain.
Heat oil. Add salt meats. Fry. Add onion and fresh meats. Fry. Add all vegetables except peas.
Stir. Add just enough water to cover and cook vegetables till tender. When vegetables and meat are cooked, add peas. Season, taste. Season. Allow to simmer till thick.
Serve with ochro fungee rolled in butter or margarine.

Green Papaw*

1. Peel, slice, cook in salted water. Sprinkle with salt and pepper, top with butter. Serve hot as a vegetable.
2. Cook sliced green papaw in meat stews and soups.
3. Make Papaw Au Gratin thus:
                    10 to 12 slices cooked green papaw
                    2 cups cheese sauce
                    1/2 cup grated cheese
                    1/4 cup breadcrumbs
                    2 tbsp. margarine
Place alternate layers of papaw and cheese sauce into greased dish. Finish off with sauce. Top with crumbs. Dot with margarine and bake in a hot oven till brown. Serve with roast beef chicken.
4. Chop cooked papaw slices and serve with cod (salt) fish, tomato sauce and boiled dumplins.

Sweet Potato Fritters*

Ingredients

2 cups flour                               1/2 cup sugar
Salt                                           1 cup sweet potato
1 egg                                          1/4 tsp. cinnamon
2 cups milk                                 1/4 tsp. nutmeg

Method

Sift flour, salt and spices. Break the egg in the centre. Mix with half the milk. Beat well with the back of the spoon. Set aside for 10 minutes. Add the remaining milk. Beat. Add grated sweet potato. Mix well. Fry. Serve hot.

Sorrel Drink (Christmas Special)*

Ingredients

2-4 cups sorrel petals- rinse lightly
Cinnamon sticks
Water to cover
Sugar to taste

Method

Place sorrel petals in a bowl or jar. Add cinnamon sticks.
Cover with hot water. Cover the bowl and leave to steep overnight. Strain. Add sugar to taste. Bottle and chill. Lime peel can be added to the liquid for flavour.

Ginger Beer*

Ingredients

1 lb. fresh whole ginger
Sugar to taste
Lemon or lime peel

Method

Wash, scrape and grate ginger. Place in a bowl or jar with lime or lemon peel. Pour on boiled water. Leave overnight. Strain. Sugar to taste. Add Angostura bitters if liked. Serve on crushed ice.

West Indian Cherry Drink*

Ingredients

3 cups fresh cherries
Water to cover
Sugar to taste

Method

Remove pith and stems from cherries. Place into a bowl. Crush. Add water to cover. Add sugar to taste. Cover for a while. Strain and serve chilled.

Soursop Drink*

Ingredients

2 ripe soursops
Water to cover
Sugar to taste
Angostura bitters (if liked)

Method

Wash the fruits. Peel. Put the pith into a bowl. Cover with about 4 to 6 cups water. Mash thoroughly to remove pulp. Strain. Sugar to taste. Garnish with nutmeg. Serve chilled. Milk can be added if liked.

Mango or Ripe Papaw Drink*

Ingredients

2-4 cups mango or papaw (papaya) pulp
Sugar to taste
2 tbsp. lime juice
1/4 tsp. lime rind
1/4 tsp. nutmeg

Method

Mix together fruit pulp, lime juice, lime rind and nutmeg. Add 4 cups water. Mix, strain and chill. Serve chilled.

*Source: Permanent Mission of Antigua & Barbuda to the OAS.

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Updated: 29 February 2008