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Recipes

Conch Salad 2 large conchs 1/2 tsp hot pepper

Grouper Chowder 2 lbs boneless grouper 1 medium onion, chopped 2 ribs celery, chopped 1 medium bell pepper, minced 2 medium chopped potatoes 4 cups diced tomatoes 5 cups fish stock

2 tomatoes 1 cucumber 1/2 cup sour orange juice 1 bell pepper 1 onion 2 tsp lime juice Salt and pepper to taste

1/2 tsp thyme 1/2 tsp allspice 2 Scotch Bonnet chilies 1 bay leaf 1 tbsp lime juice Salt and pepper to taste 1 tbsp seasoning salt

Directions : 1. Wash conchs with a mixture of lemon, salt, and water. 2. Clean and cut conchs into small cubes 3. Toss in mixing bowl with remaining ingredients and serve.

Directions: 1. Dice the fish into half-inch pieces and place in mixing bowl. 2. Marinate with lime and spices and refrigerate for 2–3 hours. 3. Bring fish stock to a boil. 4. Add all ingredients and simmer for 1 hour, stir- ring occasionally.

Cassavas 3 fresh cassavas 4 cloves minced garlic 1/2 tsp salt 1/2 cup olive oil Lemon juice

Directions : 1. Add cassavas and salt to pot of water and boil for 30 minutes or until tender. 2. Remove cassavas from pot. 3. Sprinkle with garlic and lemon juice. 4. Pour heated olive oil over cassavas and serve.

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