Serrage Poulet British Indian Ocean Territory Recipes
SERRAGE POULET (BRITISH INDIAN OCEAN TERRITORY)
This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Coat the chicken cubes with the seasonings.
- Heat the oil over a medium flame, then add the chicken and cook until evenly browned.
- Pour in the coconut milk and add the cinnamon sticks. Bring to a boil, then reduce heat to a simmer and continue to cook until the chicken is cooked through.
- Serve over white rice, garnished with cilantro.
Nutrition Facts : Calories 653.9, Fat 33.8, SaturatedFat 20.4, Cholesterol 92.8, Sodium 129.1, Carbohydrate 56, Fiber 0.4, Sugar 53.4, Protein 31.6
CRAB CAKES WITH SHRIMP SAUCE (BRITISH VIRGIN ISLANDS)
This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in The Sugar Mill Caribbean Cookbook.
Provided by GiddyUpGo
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Finely mince the shrimp and set aside, reserving the.
- Heat the oil in a small saucepan over medium heat, then saute the shrimp shells with the garlic and shallots.
- When the shells turn pink, add the paprika and the sherry. Continue to cook until the sherry has reduced by half (this won't take very long).
- Strain the mixture, and return the liquid to the pan. Add the diced shrimp and the heavy cream. Keep cooking until the sauce thickens (it should coat the back of your spoon). Season with salt and pepper and keep warm.
- Put the breadcrumbs and crab meat into a medium sized bowl and set aside. With your mixer, beat the egg whites until you get stiff peaks, then fold into the crab mixture.
- Gently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces.
- Form the crab mixture into small cakes (you should get six to eight from this recipe) and dust with flour.
- Fry in the remaining 1 tbsp butter. When they are golden brown, flip and continue to fry until the other side is also golden brown.
- To serve, pour the shrimp sauce over.
FISH AND FUNGI (BRITISH VIRGIN ISLANDS)
This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Personal note: I thought this dish was pretty bland, and probably would not make it again.
Provided by GiddyUpGo
Categories Caribbean
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the fish, put all the ingredients into a large saucepan and bring to a boil. Cover and reduce heat, simmering for 20 to 30 minutes or until the fish flakes with a fork. Garnish with sliced lime.
- To make the fungi, bring the water to a boil and add the frozen okra.
- In a separate bowl, blend 2 tbsp of the cornmeal with about 6 tbsp water. Pour into the pot with the boiling water and okra and let cook for one minute.
- Slowly pour the rest of the cornmeal into the pan, stirring constantly. Add the butter and salt and pepper, continuing to cook for 5 minutes. Serve hot.
Nutrition Facts : Calories 489.7, Fat 19.8, SaturatedFat 4.5, Cholesterol 160.7, Sodium 254.9, Carbohydrate 25.2, Fiber 3.7, Sugar 3.2, Protein 51.8
MOUF (BRITISH INDIAN OCEAN TERRITORY/CHAGOS)
This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources. I did have to guess at the measurements in this recipe, and my mouf was only mildly sweet. It was really good with a little honey drizzled over it.
Provided by GiddyUpGo
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cover the rice with water and soak 30 minutes. Drain the water and transfer the rice to a food processor. Pulse until the rice looks like little beads.
- Add the coconut milk and sugar and stir until you get a nice batter.
- Lay the banana leaf flat on your work surface and pour the batter onto the leaf.
- Wrap the mouf batter in the leaf and submerged the entire packet in a pot of boiling water for about 30 minutes.
- At the end of 30 minutes, the mouf should be pretty soft. If the rice is still crunchy, put it back in the boiling water for another 15 minutes or until done.
Nutrition Facts : Calories 703.2, Fat 12.6, SaturatedFat 11.6, Sodium 33.4, Carbohydrate 139.9, Fiber 2.7, Sugar 63.1, Protein 7.2
FRESH LIME PIE (BRITISH VIRGIN ISLANDS)
This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in The Sugar Mill Caribbean Cookbook, but I have altered it to use the crust from a different Sugar Mill pie recipe (coconut cloud tart). The original recipe simply called for a refrigerated pie crust.
Provided by GiddyUpGo
Categories Pie
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Mix the wafer crumbs with the butter and sugar and press down into the bottom of a pie pan. Bake in the oven for 8 to 10 minutes, or until the crust is just starting to brown. Let cool.
- Put the eggs into a small mixing bowl and beat until they are thick and pale yellow. Stir the eggs into the condensed milk.
- Add the lime juice and rind and pour over the crust. Set aside.
- Beat the egg whites with the cream of tartar until the whites begin to thicken. Slowly add the sugar and continue to beat until you get stiff peaks.
- Spread the egg whites gently over the lime filling.
- Bake at 350 for 15 to 25 minutes, or until the meringue begins to brown.
Nutrition Facts : Calories 468.2, Fat 20.7, SaturatedFat 9.9, Cholesterol 106.9, Sodium 266.2, Carbohydrate 64.7, Fiber 0.8, Sugar 38.3, Protein 8
BROWN LENTIL SERAZ (BRITISH INDIAN OCEAN TERRITORY)
This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Lentil
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the onions in hot oil until they are soft, then add the ginger and garlic and keep cooking for one or two minutes.
- Add the tomatoes, thyme and bay leaves and continue to cook, stirring, until the tomatoes are soft.
- Add the lentils and enough water to cover. Bring to a boil, then reduce heat and cover.
- Simmer for 1 to 1 1/2 hours, topping up with water as necessary. The finished lentils should be more of a thick stew than a soup.
- Add salt to taste.
Nutrition Facts : Calories 506.5, Fat 8.3, SaturatedFat 1.1, Sodium 15.8, Carbohydrate 78.3, Fiber 37, Sugar 7.5, Protein 31.1
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