Wheeker - Hot Recipes of the Caribbean: Over 50 Hot and Tasty Island Recipes in one Cookbook

HOT Recipes of the Caribbean 50 Hot and Tasty Island Recipes That you will Love Written by SHERINA WHEEKER Published by Philip Wheeker 2015 Sherina Wheeker All Rights Reserved No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without written permission of the copyright holder. Dedicated to my father Zak and hot food lovers everywhere. Table of Contents INTRODUCTION The Caribbean Islands have as rich and diverse a history as any other region in the world. The English, French, Africans, Spanish, Chinese, East Indians, Portuguese and many other descendants have contributed to the blend of cultures and traditions. As a result, a unique Island cuisine was developed. I was born and lived my early years of life in the two-island country of Trinidad and Tobago, which is at the southern end of the Caribbean.

The art of home cooking has always been my passion. Living and traveling to many countries have exposed me to some of the most fascinating people and cuisines in the world. I have incorporated this knowledge from my culinary journey to add a little flair to my creations. My father Zak and other family members have helped me to compile some of our favorite recipes in this book, which I have modified somewhat to create a more modern twist, using easy to find ingredients and adding my own blend of flavors. Some recipes I have included are authentic. I hope you enjoy preparing them for your friends and loved ones as much as I have enjoyed creating them for you.

Hot sauce may be omitted (or increased) from these recipes as desired. I recommend using Zaks scotch bonnet hot cooking sauce, which you can easily make and store. If you prefer you can use fresh chopped peppers instead. Have fun and enjoy these wonderfully delicious recipes! Sherina S. Wheeker A WORD ABOUT PEPPERS Christopher Columbus sailed the seas from Spain more than 500 years ago. He visited an island in the Caribbean now known as Hispaniola where he discovered hot peppers and introduced them to the Old World.

Since then, virtually all cultures have embraced some form of hot food that uses peppers in its preparation. Peppers vary wildly in taste and heat content. The popular BELL pepper is sweet and bland. HABANERO or SCOTCH BONNET on the other hand, are so hot that great care must be taken during handling to prevent eye irritation and burning as well as respiration issues. You should blend them in a well-ventilated area. The JALAPEO pepper has moderate heat content and can be used in sandwiches, salads, dips or cooked in soups and stews.

CAYENNE peppers have a distinctive flavor and can be purchased in powdered form to add to chili, eggs and soups. If you visit your local farmers market you can look around and discover all the different varieties of peppers, some mild, some hot, others like the small green chili pepper, which is hot, but adds a unique flavor to curries and stews. The GHOST pepper and TRINIDAD MORUGA SCORPION peppers are among the hottest peppers used to produce hot sauces. Although Wilbur Scoville first started testing the heat content of peppers in 1912, it was not until 1980 that a scientific standard was developed. The heat scale of peppers is now measured in Scoville units. Helpful hint: If in a lapse of good sense you consume too much hot pepper, drinking milk will help to sooth your palate.

Water and alcohol do not readily counter the effects of temporary over-indulgence. Hot pepper fact: The hottest pepper is the habanero, which can measure up to 3000,000 Scoville units. By contrast the jalapeo measures between 2,500 and 10,000. So when you visit a Spanish farmers market, linger around the peppers. Buy a couple of each and try them out at home. A whole new pepper world will open for you.

And, of course, add Zaks special blend. ZAKS SCOTCH BONNET (HABANERO) PEPPER MASH COOKING SAUCE Compliments of my father, Zak. Before handling peppers, wear gloves. Use caution since it can cause burning of the eyes and hands. Also, Blend in a well-ventilated are. 1 lb. 1 lb.

Habanero or scotch bonnet peppers washed and stem removed cup distiller vinegar 2 tsp. salt Place all in a food processor or blender and pulverize. Pour into a sterilized glass jar, cover tightly and store in refrigerator for use in cooking some of the recipes in this book. A FEW COOKING ESSENTIALS TO HAVE ON HAND

• Zaks hot habanero or scotch bonnet mash cooking sauce. Make and store in refrigerator. See recipe for use in cooking.
• Peppers: cayenne powder, bells, green chilies.

  Scotch bonnet.

• Sea salt or kosher salt
• Herbs: Cilantro, culantro, rosemary, thyme, scallion, chives, mint, parsley, lemongrass. Fresh and dried.
• Spices: Curry powder, cumin and coriander seeds and powder, cinnamon, cardamom, chili powder
• Fresh garlic and onions
• Limes, lemons, oranges, pineapple, mangoes, papaya, avocado
• Guava paste, mango puree, coconut milk
• Coconut flakes (unsweetened) or fresh coconut
• Canned evaporated and condensed milk
• Canned Items: Beans, corn, canned fruits, tomato paste
• Balsamic vinegar
• Oils: Olive oil, safflower, coconut, peanut, sesame
• Mayonnaise
• Mustard, ketchup
• Plain yogurt
• Butter
• Cream
• Flours: All purpose flour, corn meal
• Brown sugar
• Honey
• Rice: Jasmine, basmati, short grain
• Small, medium, and large saucepans. Heavy skillets. A covered Dutch oven.

Zaks hot sauce Oil for frying Boil fish for 15 minutes then rinse several times to remove salt content. Squeeze out excess water and flake fish. Add scallion, garlic, parsley, thyme, bell pepper and hot sauce. Place flour in a large bowl. Mix yeast with water and pour into flour to form a batter, then blend in the fish mixture. Mix well.

Cover for 1 hour. Heat oil in a skillet and drop mixture in, one spoonful at a time, until golden brown. Drain on paper towels to absorb oil. Serve with mango chutney. MANGO CHUTNEY Peel and remove the flesh from 2 green mangoes. Place in a food processor.

Add 2 cloves garlic, 1 tsp. salt, 2 tbsp. cilantro and 1 tsp. Zaks hot sauce. Add about 2 tbsp. water and pulverize until smooth.

Serve with Accra. Green apples can be used as substitute for mangoes. TANGY TOMATO CHOKHA A delicious dip from Indian influences in the Caribbean. 6 large juicy ripe tomatoes 3 cloves garlic finely chopped cup finely chopped red onion 1 tsp. salt 1 tbsp. cumin seeds 1 tsp. cumin seeds 1 tsp.

Zak's hot sauce 2 tbsp. finely chopped cilantro Roast tomatoes in a 400oven or on a hot grill until skin charred and tomatoes looks soft and welted. Peel outer skin. Place the flesh in a bowl and smash to a pulp. Add onion, salt, cilantro and hot sauce. Mix well.