St. Kitts Archives - International Cuisine

Green Fig and Salt Fish Salad

May 2, 2019 By Darlene at International Cuisine

Green fig and salt fish salad is beloved. The Islanders call green bananas figs in several Caribbean islands including all three of the Saints in the lower Antilles. Bananas are the main crop of the islands which replaced sugarcane overtime. Salt fish is salted cod that has been popular of centuries because the fish does not require refrigeration and lasts a really long time. This salad is hearty and delicious.

When you cook the bananas you cook them in the skin until they are fork tender. It is normal that the skin will turn black during this process.

I typically buy my salt fish de-boned here. If you don’t get it that way be sure you remove the bones before serving it. It truly does make it much easier to spend a few extra bucks to have it done for you. This salad reminds me somewhat of a potato salad but I love the twist with the added salt fish.

Salt fish and green figs is the national dish of St. Lucia however this is a lighter green fig and salt fish salad version. I hope you make it you will love it. Have you ever been to St. Lucia? It is a very popular honeymoon spot it the Caribbean. If you would like to learn more be sure to check out “Our Journey to the Saints“. Here you will also get more delicious and authentic Caribbean recipes.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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3.67 from 9 votes

Green Fig and Salt Fish Salad

A lovely salad from the Caribbean Islands of the lesser Antilles. Green figs are actually green bananas which are abundant on the islands.

Course Salad

Cuisine Caribbean

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Calories 526kcal

Author Darlene at International Cuisine

Ingredients

INGREDIENTS

½ pound salted codfish boneless
6-8 green figs aka green bananas, about 2 pounds
½ large red sweet pepper seeded and diced
2 scallions finely chopped
½ cup mayonnaise
2 cloves garlic 1 whole and 1 grated
½ small onion grated
2 sprigs parsley finely chopped (for garnish)
Salt and pepper to taste

Instructions

Wash the green figs. Cut off the top and bottom and slice skin lengthwise.
Add water to a large pot and bring to a boil.
Add one clove of garlic and the green figs.
Boil 10-20 minutes until fork tender. Please note the skin will likely turn black during cooking, this is normal.
While the green figs are boiling, rinse salted fish. In a small pot, add about 2 cups of water and salted fish. Boil for 5 minutes. Drain and repeat a second time. Drain boiled salted fish
remove skins, and dice.
Use a fork to mash one of the figs. Dice the rest into bite-sized pieces.
Flake salt fish using fingers or fork.
Dice the sweet pepper, chop the scallions and parsley. Grate one clove of garlic and onion.
In a large bowl, add chopped green figs, diced sweet peppers, chopped scallions, grated onion, grated garlic and mayo, and the salt fish. Mix well.
Add salt and freshly ground black pepper to taste.
Garnish with parsley.

Nutrition

Grilled Lobster Caribbean Style

May 2, 2019 By Darlene at International Cuisine

Grilled lobster is a wonderful treat anytime. If you can find yourself some wild caught spiny lobsters that are abundant in the warm Caribbean sea, you are in for a real treat. They simply have a sweeter meat than other lobsters. Grilled to perfection with just a bit of butter, lemon and old Bay Seasoning, you are in for a bite of heaven. Honestly, making grilled lobster tails at home is super quick and easy.

I found a package of two wild caught spiny lobster tails in the frozen section at my local supermarket. I was so excited as this is the type of lobsters you would enjoy in the Caribbean Islands of the Saints in the lesser Antilles.

To make them is so easy, one of the quickest meals around, and so luxurious. Grilled lobster tails are rich and one of my favorite foods for a special occasion. There are many theories on the best way to cook a lobster tail and to be honest pretty much any which way works just fine. This time I wanted to grill them as it is the most common way in the Caribbean.

I simply use a scissors and cut through the upper and lower part of the shell and use a sharp knife to cut through the meat. This way you are presented with two halves of the tail. It makes it easy to grill this way. I cook the meat side down on the grill first and the flip it over and then baste with lots of butter until the meat is white. You just want to make certain that you do not over cook lobster, it turns tough and looses its naturally sweet flavor.

Did you know that St. Kitts is a nickname for Christopher? If you would like to learn more about the Caribbean islands be sure to check out “Our Journey to the Saints ” as well as get more authentic and delicious recipes

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4 from 7 votes

Grilled Lobster

A quick and easy way to cook up a delicious main dish. Be sure to try to find Spiny lobster tails as they are super sweet and what you would find in the Caribbean.

Course Main Course

Cuisine Caribbean

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings

Calories 474kcal

Author Darlene at International Cuisine

Ingredients

4 lobster tails each tail cut into two pieces
1 cup butter
1 lemon juice of
1 lemon cut into wedges for serving
2 teaspoons old bay seasoning.

Instructions

In a saucepan melt the butter, slowly over medium-low heat, I like it to just start to scorch and then add in the juice of one lemon and the old bay seasoning.
Set aside you will use some for basting the lobster on the grill and the rest will be served with the cooked lobster for dipping.
Preheat grill to medium-high heat.
Place the lobster meat side down for about 2-3 minutes
Turn over and generously baste with the butter until cooked through, the meat should be firm with no translucency. About 4-5 minutes.
Serve on platters with lemon wedges, and a side of butter sauce.

Nutrition

Tania Fritters AKA Malanga Fritters

May 2, 2019 By Darlene at International Cuisine

Tania fritters are what many of the Caribbean islands also call malanga fritters. To be honest it is quite easy to get confused between a few root vegetables as they all look similar and often are interchanged. Malanga’s Latin name is Xanthosoma. Malanga or tania is similar to eddoes or dasheen aka taro or cassava respectively.

I found malanga at my local Latin market. It was called malanga. I first peeled the malanga with a knife and then grated it. Honestly, I don’t particularly like to grate unless it is malanga or tania. It grates beautifully, it is soft and almost has a milky like consistency that acts as a binder. You really don’t need a binder when you put these in the fryer, these are so easy to make and it clear to see why they are loved. Tania fritters have a delicious almost nutty flavor that is perfectly crunchy on the outside. We enjoyed them as a side dish to our grilled lobster.

Did you know that St. Kitts and Nevis are the two oldest colonized territories in the Caribbean. If you would like to learn more about the Caribbean islands be sure to check out “Our Journey to The Saints”.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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Tania Fritters Tania fritters are made from malanga. They are super easy to make and will actually make you look forward to grating. They are scrumptious! Course: Appetizer Cuisine: Caribbean Keyword: tania fritters Prep Time: 10m Cook Time: 10m Total Time: 20m Servings: 4 Author: Darlene at International Cuisine – 1-2 tania roots – 1/4 cup chives chopped – 1/4 teaspoon Black pepper – 1/2 teaspoon Salt – Vegetable oil to fry 1) Wash and peel the tania. 2) Grate the tania and place a bowl 3) Add in the salt and pepper to taste 4) Heat up the vegetable oil to medium high and drop in a little piece of the tania. If it sizzles it is ready. 5) Use a spoon and drop in the hot oil, smash with the back of the spoon and cook until golden then flip over. 6) When golden brown on both sides , remove and drain on a paper towel to remove excess oil. 7) Serve hot calories 164 carbohydrates 39 protein 1 sodium 305 potassium 276 fiber 1 sugar 1 vitamin_a 2.4 vitamin_c 27.2 calcium 1.6 iron 1.5

Caribbean Black Cake

May 2, 2019 By Darlene at International Cuisine

Caribbean black cake is one that is enjoyed for celebrations. It is made with dried fruit soaked in rum and sweet wine. Some people in the Caribbean soak their fruit for up to a year. I had about two weeks but you can do it with just a few days, just be sure to plan ahead when you make this special cake.

Honestly this Caribbean black cake is rich, fruity and boozy. It is spiced with nutmeg, cinnamon and all spice, all flavors of the Caribbean. Please note that this is an adult cake, not one for the kiddos. It is often doused with additional rum right after cooking. You can add as much or as little as you like but trust me the more you add, the happier your guests will be, if you know what I mean.

Sit back and enjoy the rhythms of the Caribbean. Why not put on some calypso music and be transported to the exotic islands of the Lesser Antilles.

Did you know that the capital city of St Vincent and the Grenadines is Kingstown and is also known as the “Land Of Arches”? There are more than 400 arches to be found there because of the well-preserved colonial buildings. If you would like to learn more about the Caribbean islands in the Lessert Antilles, be sure to check out “Our Journey to the Saints” you can also get more delicious and authentic recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Caribbean Black cake with a cherry on top

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4.5 from 4 votes

Caribbean Black Cake

A delicious boozy cake from the Caribbean. Trust me your guests will get happy eating this one!

Please note times does not include soaking the fruit in the rum, allow a couple of days.

Course Dessert

Cuisine Caribbean

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings

Calories 646kcal

Author Darlene at International Cuisine

Ingredients

1-2 pounds dried fruits raisins, prunes, cherries, apricots
1 cup strong rum
1 cup sweet wine Cherry, grape or plum
10 ounces unsalted butter
1 cup granulated sugar
5 large eggs
2 ¼ cups flour
2 teaspoons baking powder
3 tablespoons browning
2 tablespoons molasses
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon all spice
2 teaspoons grated Lime
1 teaspoon almond extract
1 teaspoon vanilla extract
confectioners sugar for dusting
Maraschino cherries for garnish

Instructions

Chop all the fruit into little chunks, then place in a large bowl.
Pour rum and wine in the bowl of fruit, add enough alcohol to cover the fruit. Cover and leave in a cool place so it soaks up the alcohol. The longer the better.
Pour the soaked fruit together with any remaining juices into a blender and blend until smooth.
Pre-heat the oven to 325°F. Grease and line the cake pan with parchment paper..
Cream together the butter and sugar at high speed until fluffy.
Stir in the eggs, a one at a time, beating the mixture well between each one.
Sift in the flour, baking powder, followed by browning, molasses, into the batter. Then add fruit blend, nutmeg, cinnamon, all spice lime zest, rum, almond and vanilla extract.

Nutrition