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

Pineapple Cucumber Salsa Recipe

Bush Bar Restaurant
Camps, Nevis
West Indies
March 07, 2010

Ingredients:

1 Large fresh pineapple, peeled, cored, and diced
2 English (seedless) cucumbers, peeled, and diced
2 Tablespoons freshly chopped mint
1 Scotch bonnet finely chopped
2 Medium sized tomatoes, diced
1 Medium sized red onion
1 Tablespoon cane sugar
1 Tablespoon minced ginger root
2 Tablespoons freshly chopped cilantro
1 Tablespoon freshly squeezed lime juice

Cooking Method:

In large bowl, mix together pineapple, cucumber, mint, scotch bonnet pepper, tomatoes, red oninon, cane sugar, ginger root, cilantro, and lime juice. Cover and marinate  4- 8 hours.

Related posts:

1. Grilled Wahoo With Pineapple Salsa Recipe
2. Grilled Swordfish With Mango and Red Pepper Salsa Recipe
3. Fresh Mango Salsa Recipe - Caribbean Style!
4. Nevis Style - Conch Ceviche Recipe
5. Pinapple Chutney Recipe - Caribbean Style

Plantain Bread Recipe - Nevis Style

Newcastle, Nevis
Bambooshay Snackette
March 06, 2010

Ingredients:
 
3 Large ripe plantains
2 Teaspoons Fresh Chile Sambal
1 Cup rice flour
1/2 Teaspoon salt
1/4 Cup diced fresh Mango
1/4 cup Canola oil
1 Teaspoon turmeric powder
1 Cup dry roasted peanuts

Cooking Method:

1. Preheat the oven to 350 F

2. Peel the plantains, cut them into small chunks, and put in a large, deep mixing bowl. Mash into a thick paste with yourfingers or an electric blender.  If you use a blender, you may need to add 2 to 4 tablespoons water for smoother blending.
 
3. Add the diced mango pieces, and Chile Sambal, rice flour, and salt and mix well. Gently heat the canola oil in a small skillet and add the turmeric. Stir well, remove from the heat, and blend it into the plantain mixture, which should be thick yet soft enough to pour.
 
4. Grease a standard loaf pan, and pour the plantain mixture into it. Bake for 1 hour, or until cooked and firm. Remove from the oven and let stand for 15 to 20 minutes before turning it out on a wire rack.
 
5. Slice and serve with dry roasted peanuts or as an accompaniment to other dishes.

Related posts:

1. Plantain Chutney Recipe - Caribbean Style
2. Mango Bread Recipe - Nevis Island Style
3. Carribean Style Grilled Bread Recipe - Nevis Style
4. Mango Chutney Recipe - Nevis Style
5. Pork Tenderloin Caribbean Style - Jerk Recipe

This Dish Was Always A Favorite At Yamseed Inn

Yamseed Inn (Now sadly gone)
Newcastle, Nevis - West Indies
February 28, 2010

Ingredients:

2 Sweet Potatoes
4 All purpose potatoes
3 Ripe plantains
2 White Onions
½ Cup Walnut Pieces
½ Cup Raisins or Sultanas
1 Tablespoon Madras Curry Powder
1 Scotch Bonnet Pepper
½ Cup chicken or vegetable stock

Cooking Method:

Wash, clean, and peel the Vegetables and plantain, cut into bite-sized pieces. Place in a large ovenproof ceramic dish (do not add plantain just yet). Add Walnut Pieces, Raisins, Curry Powder, pepper, and chicken or vegetable stock. Mix well and cover.

Roast vegetables at 350 degrees F. Mix occasionally, roasting until vegetables begin to soften. Add the peeled and cut plantains and mix together. Continue to roast until Vegetables are tender.

Authors note:  This is a great side dish with Jerk Pork

Related posts:

1. Curried Plantain Soup Recipe - Cla-Cha-Del, Nevis
2. Curried Goat Stew - Nevis, West Indies
3. Curried Chicken Recipe Nevis Style
4. Caribbean Style - Curried Vegetable Roti Recipe
5. Plantain Chutney Recipe - Caribbean Style