A Caribbean Diet Cookbook (8 page)

texture
is
crumbly.
In
another
container,
beat
the
egg
yolk
then
add
the
milk
and
continue beating
for
a
few
minutes.
Gradually
add
the
egg
mixture
to
the
flour
mixture.
Mix
in
well
unti
l
it
becomes
d
oughy
then
pinch
off
pieces
and
roll
them
in
your
hands
into
dumplings. Place
the
dough
balls
carefully
into
the
simmering
soup,
and
continue
to
simmer
for another 10 minutes, then the soup should be ready to eat nice and hot.

PUMPKIN
AND TANNIA SOUP

80
0g pumpkin, peeled, de seeded and cut into small chunks

1
k
g
tannia
,
peele
d
an
d
diced

2
medium sized onions, finely chopped

4
tomatoes
,
chopped

1
scotch bonnet pepper, stems removed, cut in half

2
tablespoons
virgin
olive
oil

1
teaspoo
n
freshly
grou
n
d
black
pepper

1
teaspoo
n
sea
salt

½
teaspoo
n
dried
thyme

1
garlic
clove,
crushed

50
0
m
l
water

Pumpkin
is
extremely
nutritious
in
soups
as
all
its
flavour
and
goodness
is
retained
during
cooking
.
Pumpki
n
wil
l
coo
k
muc
h
bette
r
i
f
pa
r
boile
d
first
.
D
o
this
by
placing
medium
sized chunks,
in
their
skins,
in
a
pot
of
water
with
a
pinch
of
salt
then
simmer
over
a
medium
hea
t
fo
r
abou
t
2
0
minutes
.
O
r
i
f
yo
u
wis
h
t
o
sav
e
som
e
time
,
pu
t
the
m
i
n
you
r
microwave
oven
in
a
suitable
dish
with
water
and
cover
it
w
i
t
h
cling
-
fil
m
the
n
coo
k
the
m
fo
r
5
minutes
o
n
a
mediu
m
t
o
hig
h
setting
.
I
f
usin
g
th
e
microwav
e
method
,
firs
t
cho
p
th
e
pumpki
n
into
smaller pieces so that they can cook thoroughly.

Tannias
provide
good
sources
of
calcium
and
vitamin
C
for
a
balanced
die
t
.

Cooke
d
th
e
sam
e
wa
y
a
s
yams
,
thi
s
valuabl
e
cro
p
work
s
wel
l
wit
h
mea
t
an
d
fish
and
is extremely
popular
throughout
th
e
Caribbea
n
island
s
.
Th
e
leave
s
fro
m
th
e
plant
,
whic
h
are
similar
to
spinach,
are
sometimes
used
t
o
mak
e
soup
s
suc
h
a
s
callalo
o
whic
h
i
s
d
istinctly
favoured
by
the
Jamaican
people.
Tannia
is
also
known
as
New
Cocoyam,
Pomtannia and
Yautia.

Fo
r
a
deliciou
s
pumpki
n
an
d
tanni
a
soup
,
hea
t
th
e
oliv
e
oi
l
i
n
a
larg
e
po
t
the
n
fry
th
e
garli
c
an
d
onion
s
fo
r
a
fe
w
minute
s
unti
l
the
y
ar
e
soft
.
Ad
d
t
he
chopped
tomatoes
then
th
e
scotc
h
bonne
t
peppe
r
an
d
continu
e
fryin
g
whils
t
stirrin
g
gently
.
Afte
r
a
fe
w
minute
s
or
so,
pour
in
the
water
and
continue
to
stir,
then
add
the
parboiled
pumpkin
and
the
tannia,
an
d
flavou
r
wit
h
salt
,
peppe
r
an
d
thyme
.
Brin
g
th
e
liqui
d
t
o
th
e
boi
l
the
n
le
t
i
t
simmer
gentl
y
o
n
a
lo
w
heat
,
wit
h
th
e
cove
r
on
,
fo
r
approximatel
y
3
0
minutes
.
Remov
e
fro
m
the
heat,
and
serve
hot
with
fresh
crusty
bread.

TROPICAL
FISH SOUP

1
kg red snapper, heads removed, cut into 4 cm pieces,
(
o
r
us
e
se
a
bas
s
o
r
othe
r
whit
e
fish)

250
g
tomatoes
,
chopped

500g
sweet potatoes, peeled and diced

25
0
m
l
coconu
t
milk

75
0
m
l
water

3
garlic
cloves,
crushed

2
scotch
bonnet
peppers,
stemmed
and
halved

1
teaspoo
n
allspice

1
tablespoo
n
virgi
n
oliv
e
o
il

1
ba
y
leaf

Mos
t
o
f
u
s
woul
d
fin
d
i
t
quite
difficult
to
resist
the
delicate
aromatic
flavour
of
freshly
c
ooked
seafood,
even
more
so
th
e
deliciou
s
odou
r
o
f
fis
h
sou
p
bubblin
g
awa
y
pleasantly
i
n
a
cooking pot. Red snapper is a popular fish throughout t
h
e
Caribbean
islands.
It
should
b
e
availabl
e
her
e
i
n
th
e
U
K
fro
m
mos
t
o
f
th
e
majo
r
supermarkets
,
howeve
r
i
f
yo
u
are
unable
to
get
it
anywhere
try
using
sea
bass
or
any
other
white
fish
such
as
roc
k
fis
h
or
dogfish,
which
are
equally
suitabl
e
fo
r
makin
g
deli
c
ious
soups
and
stews.

Heat
the
oil
in
a
large
saucepan
then
gently
fry
the
garlic
and
peppers
for
a
few
minute
s
unti
l
the
y
ar
e
nic
e
an
d
soft
.
Ad
d
th
e
tomatoe
s
an
d
swee
t
potatoe
s
the
n
allow
them
to
cook
for
a
few
minutes,
then
add
the
allspice,
coconut
milk,
water
and
bay
leaf
an
d
gentl
y
sti
r
a
fe
w
time
s
befor
e
addin
g
th
e
fish
.
Brin
g
th
e
content
s
t
o
th
e
boil
,
then
simme
r
i
t
gentl
y
fo
r
abou
t
3
0
minute
s
befor
e
serving.

BLUE
LAGOON CRAB SOUP

250
g
cra
b
mea
t
(fres
h
o
r
canned)

150g
okra, trimmed and sliced

250g
eggplant (aubergine) peeled and sliced

1
small green cabbage, shredded

500g
yam, peeled and diced

1
litre chicken stock or water

2
tablespoon
s
pal
m
o
r
groundnu
t
oil

3
tablespoon
s
tomat
o
puree

1
teaspoons sea salt

1
teaspoo
n
freshly ground bla
c
k
pepper

1
teaspoo
n
turmeric

1
teaspoo
n
dried
thyme

1
tablespoo
n
dark
soy
sauce

Fro
m
th
e
dee
p
blu
e
water
s
o
f
th
e
Caribbea
n
come
s
a
n
irresistibl
e
seafood
,
s
o
ful
l
of
flavou
r
tha
t
on
e
singl
e
mouthfu
l
i
s
enoug
h
t
o
mak
e
you
r
tast
e
bud
s
danc
e
wit
h
joy
.
I
remembe
r
m
y
firs
t
tast
e
o
f
cra
b
a
lon
g
tim
e
ago
,
whe
n
I
wa
s
young
,
it
s
flavou
r
wa
s
so
distinctiv
e
an
d
sweet
;
I
jus
t
wante
d
t
o
ea
t
i
t
mor
e
an
d
more
.
To this day I continue to enjoy its delicate flavour.

Th
e
mos
t
famou
s
o
f
al
l
th
e
Caribbea
n
soup
s
i
s
prob
a
bl
y
th
e
callalo
o
which consists
o
f
baco
n
o
r
lea
n
sal
t
por
k
an
d
cra
b
meat
.
O
f
cours
e
ther
e
ar
e
othe
r
ingredient
s
suc
h
as
th
e
a
l
l
important
callaloo
leaves
to
provide
texture
,
bu
t
i
t
i
s
th
e
tast
y
cra
b
mea
t
which
contributes
th
e
flavour.

Stuffe
d
crab
s
ar
e
another
speciality
on
the
islands.
Viole
t
-
coloured
land
crabs
are
use
d
fo
r
thi
s
purpos
e
fro
m
whic
h
th
e
mea
t
i
s
take
n
the
n
seasone
d
wit
h
deliciousl
y
nice