International Cuisine

Exploring the world through food.

Pineapple Salad with Sweet Rum Drizzle

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Antigua is known for its very sweet and juicy black pineapple. This simple salad incorporates just a honey and rum drizzle that adds a great flavor to the pineapple, serve them in boats for a nice tropical presentation.

Antigua pineapple salad

Pineapple Salad with Sweet Rum Drizzle
 
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Recipe type: Salad
Cuisine: Antigua and Barbuda
Serves: 4
Ingredients
  • 1 ripe pineapple
  • ¼ cup honey
  • 1 shot of dark rum
Instructions
  1. Cut the pineapple in ½ the long way and then into quarters.
  2. Cut out the core and cut the pineapple into chucks, reserving the shell for serving.
  3. In a bowl, Whisk together the honey and dark rum
  4. Add in pineapple pieces and coat well.
  5. Spoon the coated pineapple pieces into the shells and serve.
  6. Please note if you are serving any children, you should boil the rum to remove the alcohol, or eliminate it.

 

Grilled Red Snapper with Mango-Pepper Salsa

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The key to this dish is the ripeness of the mango and the fresh ingredients for the salsa, you want the mango to be firm enough to handle the grill, but ripe enough to be sweet and delicious. I used a frozen filet of red snapper and it worked out great. Of course if you can find it fresh even better. Red snapper is a commonly found fish on the menu in Antigua and Barbuda.

Antigua snapper

 

Grilled Red Snapper with Mango-Pepper Salsa
 
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Recipe type: Main Dish
Cuisine: Antigua and Barbuda
Ingredients
  • For the kebabs:
  • 2 lbs. red snapper fillets, cubed
  • 1 cup mango, cubed
  • 1 onion, cubed
  • ½ cup plain yogurt
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste
  • 8 kebab skewers, soaked in water
  • For the mango-pepper salsa:
  • 2 cloves of garlic, minced
  • ¼ cup extra virgin olive oil
  • 1 cup mango, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 1 lime, juiced
  • 1 tsp. fresh grated ginger
  • Salt and pepper to taste
Instructions
  1. For the Kebabs:
  2. Place the snapper and mango cubes in a bowl.
  3. Add in the yogurt, olive oil, salt and pepper stir to coat well.
  4. Cover and refrigerate for 30 minutes
  5. While the fish is marinating you can make the mango-pepper salsa.
  6. Thread the soaked skewer with a piece snapper, mango and onion.
  7. Alternate and do the same until all 8 skewers are complete
  8. Reserve the yogurt sauce to baste the kebabs while cooking.
  9. Place on a medium hot grill and baste and turn until done.
  10. Serve with the mango-pepper salsa and coconut rice.
  11. For the Mango-pepper salsa:
  12. Cook the garlic in the olive oil until soft, taking care not to burn.
  13. Remove from heat and add in all the remaining ingredients.
  14. Return to the heat and allow it to simmer all together for just one minute.
  15. Set aside until ready to serve.

 

Coconut Rice and Peas

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This very simple to make rice dish blends the tropics together with baby green peas. The result a lovely side dish to enjoy with just about anything. It is especially good with the grilled red snapper kabobs.
Enjoy!

Antigua coconut rice

Coconut Rice and Peas
 
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Recipe type: Side Dish
Cuisine: Antigua and Barbuda
Serves: 4
Ingredients
  • 1 cup basmati rice
  • 2 cups coconut water
  • ½ cup frozen peas or fresh if you can find them
Instructions
  1. Rinse rice per package directions
  2. Cook substituting coconut water for regular water
  3. Bring to boil
  4. Cover and simmer until rice is tender and water absorbed 15-20 minutes
  5. Stir in the fresh or frozen peas
  6. Serve warm

 

 

Banana Flambé

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This banana flambe’ dessert recipe, cooks up fast, makes a fun presentation in the pan before serving and is really yummy! Add a few scoops of vanilla ice cream or a fruit sorbet, you will make it often!

Antigua Dessert

Banana Flambé
 
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Recipe type: Dessert
Cuisine: Antigua and Barbuda
Serves: 4
Ingredients
  • 4 ripe bananas, peeled and cut in half the lengthwise
  • ½ cup brown sugar
  • 4 tablespoons butter
  • 2 teaspoons oil
  • ½ cup pineapple, orange or mango juice
  • 1 teaspoon corn starch
  • ¼ cup coconut rum
  • ¼ cup dark rum
Instructions
  1. Heat the butter and oil in a large frying pan over medium heat.
  2. Mix in the sugar until simmering
  3. Add the bananas and cook on both sides a couple of minutes
  4. Stir together the fruit juice and corn starch, mix well
  5. Pour the mixture slowly into the frying pan
  6. Stir until the sauce thickens
  7. In a separate pan heat the rum taking care not to let it boil.
  8. Pour the warm rum over the pan with the bananas and light it.
  9. Serve immediately with Ice Cream or fruit sorbet
  10. Delicious!

 

Pineapple Rum Punch

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Any time you would like to get in a Caribbean mood, just whip up a little pineapple rum punch and serve with some fun tropical garnishes.
Enjoy!

Antigua rum punch

Pineapple Rum Punch
 
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Recipe type: Drinks
Cuisine: Antigua and Barbuda
Serves: 4
Ingredients
  • 1 cup orange juice
  • 3 cups pineapple juice
  • Juice of 1 lime
  • 1 ½ tablespoons Compari liqueur or grenadine syrup
  • ½ cup coconut rum
  • ½ cup dark rum
  • 1 cup coconut water
Instructions
  1. Mix all ingredients together and pour over Ice filled glass
  2. Garnish with a lime wedge or pineapple
  3. Add a straw
  4. enjoy