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Conch Fritters

1 lb conch meat

1 egg

1/2 lg onion

1/3 cup self rising cornmeal

2 stalks celery

1/3 cup flour

1/2 red pepper

1 tsp. baking powder

1/2 green pepper

1/4 cup buttermilk

Salt to taste

1/4 tsp hot sauce

Put conch through food grinder or food processor. Process with onion, celery, red and green pepper and mix with conch, adding salt and egg. Mix well. In separate bowl, mix cornmeal, flour, and baking powder. Add conch mixture. Mixture should be thick. Add buttermilk and hot sauce. Drop by heaping tablespoon into hot oil until light brown. Drain. Serve with mayonnaise and lime juice.


Mango Chutney

4 cups under ripe mangoes, diced

1 cup raisins

1 cup dates, chopped

4 oz green ginger, chopped

1 teaspoon mustard seed

4 cups sugar

2 oz salt

2 cloves garlic, minced

2 hot peppers, chopped

4 cups red wine vinegar

1/2 lb. onions, chopped

Add fruit and peppers to vinegar and allow to steep until the next day. To Mangoes, add sugar, ginger, garlic, onions and other seasonings. Boil all ingredients together gently until chutney is thick and brown. Note: Pears, peaches or apples are good substitutions for mangoes. Serve on meats, rice, or baked potatoes or mix 1 1/2 cups mayonnaise, 1/4 cup of the chutney, and 1/2 teaspoon curry powder for a delicious dressing on salads or hot vegetables


Baked Mango Dessert
Slice mangoes thinly to cover the bottom of a large baking pan. Sprinkle ground cinnamon over the mango slices and cover lightly with sugar. Dot with butter. Bake at 400 until lightly browned, but not too dry. Drizzle heavy cream over top when serving.


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