This page contains a Flash digital edition of a book.
brought by the east Indians, is the perfect culinary
accomplice to curry, balancing the hot, spicy
flavour with its own sweet and sour nature.
When made with sweet tropical fruits, tamarind,
cucumber or more especially mango, chutney is
doled out in bountiful spoonfuls with the local
roti, a tortilla-like flour pancake traditionally
wrapped around meat or potato curry – the
regional fast food. salsa can refer to various
sauces or, more strictly, that brightly decorative
condiment based on colourful yellow and
red bell peppers in lime juice or vinegar
with onions, tomatoes, chilli peppers and
seasonings, or alternatively diced mango,
avocado, onion, and coriander spiced with a
smattering of jalapeno.
a mortar and pestle, would include a half naturally, in an outdoor tropical climate, barbecuing is one
cup of salt, a couple of cloves of garlic, a small onion, celery of the best ways to cook, and charcoal and local wood fires
stalk with leaves, parsley, ground black pepper, and a quarter contribute to the food’s distinctive flavour. the famous lolos
teaspoon of cloves, nutmeg, thyme. Great for dry marinades! in Grand Case, st Martin’s are a good example. “Lolo” is local
essentially Caribbean food revolves around fresh jargon for an outdoor barbecue café, where tender meats and
produce using lots of herbs, hot spices and a large dose of fresh fish are grilled on oil drum BBQ pits before your eyes and
inventiveness. the colourful displays of the market stalls, seating is at picnic tables. several lolos cluster together just a
where the bright fruits of sweet mangoes, granadillas and few yards from the water’s edge on main street, competing
papayas lie top to toe with root vegetables such as yams, passionately for customers and serving land crab stuffed with
eddoes, sweet potatoes and cassava, form the basis of a wide breadcrumbs and spices. If you don’t mind eating on paper
variety of dishes. Vegetables such as okra, breadfruit, plantains, plates using plastic cutlery you can have a cheap but delicious
pumpkins, chayote and ackee are relatively cheap and dinner; menus constantly change depending on the fresh
Caribbean cooks tend to combine a mixture of herbs and spices, ingredients that have been hauled from the sea that day.
such as coriander, parsley, chives, thyme, allspice and garlic all Conch fritters can be found on most islands and while the
readily purchased from local barrows or improvised upturned local recipes will change somewhat from island to island, most
AD
wooden crates. Although there’s a commonly held belief that are a variation on a theme. these fritters are traditionally a mix
;
K

THRE
Caribbean food is spicy, a more a frequent practice in Caribbean of conch and batter seasoned with chilli, garlic and onion, and .
C
O
M
homes is to make green seasoning, which is a fine blend of all deep fried. What does seem to change more than the fritters
O
l
IA
F
O
T
the herbs mentioned above, for use as a basic marinade for themselves is what they’re served with, varying between a

TH
meat, fish or as a seasoning for soups and stews. marie rose type sauce, home-made pepper relish or even a

SE
having said that, hot pepper sauce plays an integral part local fruit chutney. It has always been a mystery how conch
T
;
R
OHIT
as a condiment and no table would be complete without a fritters can be so tasty and succulent, when, in its natural state,
AR
S
TEW
bottle of fiery home-made relish. A variety of hot peppers conch is tough and leather-like. once you have extracted the
l
are harvested locally, but the key ingredient, grown and used muscle from its shell you need to spend a good ten minutes
A
URE
; l
throughout the Caribbean, is that of the fiery scotch Bonnet in an arduous and somewhat messy process pounding a piece
l
EX
pepper shaped like a lantern and wrinkled like a walnut, of conch to flatten and tenderize the flesh; once achieved, the
:
MIRA
commonly known as wiri wiri in Jamaica. this is finely chopped gastronomic reward seems even greater. In many areas of the
.
C
O
M
T
O
or minced and blended with varying quantities of vinegar, Caribbean and Florida it is now illegal to harvest conch and
onion, ginger, garlic, spices and seasoning. served as an recently the Bahamian government made conch harvesting
T
OCKPHO
i
S
accompaniment it is not unusual to be handed condiments in off-limits for non-Bahamians. If you want fresh conch you will
©
GES
the form of salsas, chutneys and hot pepper relishes. Chutney, have to barter with a fisherman. IMA
46 YACHTWORLD.COM MAY 2009
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84
Produced with Yudu - www.yudu.com