Nevis, West Indies. ?A Non-Tourist-Trap? Blog About Nevis.

Tannia and Pineapple Fritters – A Great Starter

Oualie Beach Resort Hotel
Oualie Bay, Nevis
May 08, 2010

Ingredients:

2 Medium sized tannias, peeled and grated
1 Cup fresh pineapple, finely diced
1 Small green pepper, finely diced
1 Small red pepper, finely diced
1 small onion, finely diced
Flour to incorporate as needed
Whole milk to incorporate as needed
Kosher or Sea salt & freshly ground black pepper to taste
2 Tablespoons Canola oil

Cooking Method:

1. Mix tannia, pineapple, peppers and onions together
2. Add flour a little at a time; just enough to make it sticky.
3. Add a little milk just to make it creamy.
4. Season with salt & pepper. Mix well.
5. Heat oil in a skillet.
6. Drop 2 ounces at a time in the skillet and fry until golden brown about 2-3 minutes then turn and fry the other side about another minute.

Author’s Note: These go great with the Spicy Remoulade recipe I have listed on this blog.

Related posts:

1. Roasted Garlic and Tannia Soup Recipe – Jack Tarr Village
2. Nevis Style Grilled Tuna Recipe
3. Grilled Wahoo With Pineapple Salsa Recipe
4. Pineapple Cucumber Salsa Recipe – Nevis Style
5. Pineapple Spare Ribs Recipe – Harbour View Guest House

A Refreshing Tropical Rum Drink With A Sting

Nisbet Plantation Beach Bar
Nevis, West Indies
May 02, 2010

Ingredients:

The juice of half a freshly squeezed lime
1 1/2 ounces of freshly squeezed orange juice
3/4 ounce brandy
3/4 ounce CSR Rum (light rum will do)
3/4 ounce Cavalier Gold rum
1/4 ounce Triple sec
lime wedge for garnish

Cocktail Preparation:

1. Squeeze the lime juice into a cocktail shaker with ice cubes.
2. Add all of the other ingredients.
3. Shake well.
4. Strain into a tall glass with ice cubes.
5. Garnish with the lime wedge.

Related posts:

1. Hurricane Hugo – Caribbean Drink Recipe
2. Nevis Scorpion Rum Drink Recipe
3. Conch Salad Recipe – Caribbean Recipes
4. Breakfast Smoothie – Oualie Beach Hotel – Nevis Island
5. Grilled Swordfish With Mango and Red Pepper Salsa Recipe

Curried Fish Stew – A Spicy Treat

Nevis, West Indies
May 01, 2010
From the sadly closed Cla-Cha-Del Restaurant

Ingredients:

2  Pounds Wahoo fillets, cut into 1″ cubes
¼  Cup freshly squeezed lime juice
1¼ Teaspoons Kosher or Sea salt
2  Garlic cloves, minced
3  Teaspoons fresh Ginger, grated
1  Cup unsweetened coconut milk
1  Tablespoon ground coriander
1  Teaspoon ground cumin
1  Teaspoon Cane sugar
1  Teaspoon freshly ground black pepper
¼  Teaspoon turmeric
3  Tablespoons canola oil
1  Spanish onion, diced
1  Large tomato, diced
3  Scotch Bonnet peppers, habaenro peppers can be substituted
¾  Cup fish stock or water

Cooking Method:

1. In a glass or non-reactive container, combine the Wahoo, lime juice, and 1/2 teaspoon of the salt. Let marinate at least

30 minutes.

2. In a blender or food processor, puree the garlic and ginger with the coconut milk, coriander, cumin, cane sugar, black

pepper, and turmeric.

3. In a large saucepan, heat the canola oil over moderate heat.  Add the onion; cook, stirring occasionally, until golden, about 5 minutes.  Add the tomato and cook, stirring occasionally, until soft, about 5 minutes.  Add the coconut mixture, the Scotch Bonnet peppers, fish stock or water, and the remaining  salt and bring slowly almost to a simmer……stir frequently.

4. Add the fish and 2 tablespoons of the marinade.  Bring to a simmer and continue simmering until the fish is just done, 3 to 4 minutes.

Serve immediately with either Roti Bread or Cornbread as an accompaniment. Enjoy

Related posts:

1. Caribbean Style Shrimp and Banana Curry Recipe
2. Pork Tenderloin Caribbean Style – Jerk Recipe
3. Curried Chicken Recipe Nevis Style
4. Caribbean Style – Curried Vegetable Roti Recipe
5. Fresh Mango Salsa Recipe – Caribbean Style!