Cooking the Caribbean way – Side Dishes

Most of these side dishes have a mild taste and are based on some kind of starchy ingredient. They all make great combinations with spicier main courses, rounding out a typical Caribbean meal, and some of them are standard daily fare. Rice, for example, is usually on the table in some form, either alone or as part of a more complicated dish. Pairing these complementary side dishes with different entrbrings together the many delicious flavors and textures of Caribbean cooking. These recipes are also simple and versatile enough to be prepared almost anytime.
Akkra can be eaten as an appetizer, and rice and peas is hearty enough to serve alone for lunch or a light supper.
Caribbean-style
Rice Caribbean islanders like their rice to be fluffy and tender with all of the grains separate.The secret of good Caribbean rice is to cook it a full 20 minutes without peeking under the lid and letting the steam escape. 4 c. water 1 tsp. salt 1 tbsp. butter or margarine 2 c. uncooked long-grain white rice In a large saucepan, combine 4 c. water, salt, and butter* and bring to a boil over high heat. Add rice and stir well with a fork. Reduce heat to low and cover tightly, placing a paper towel between saucepan and lid. Cook for about 20 minutes, or until all liquid has been absorbed. Do not open lid before 20 minutes have passed. Fluff rice with a fork, place in a serving dish, and serve immediately. Preparation and cooking time: 30 minutes Serves 4 to 6
Rice
and Peas Rice and peas, a dish that is just as tasty eaten by itself as it is served with meat and gravy, is a favorite in homes throughout the Caribbean. 1 c. dried red kidney beans* 4 c. coconut milk 1 clove garlic, chopped 2 green onions 3 sprigs fresh thyme, finely chopped, or ø tsp. dried thyme 1 tsp. salt ¥ tsp. black pepper 3 c. water 3 c. uncooked long-grain white rice Place beans in a colander and rinse well with cold water. In a large saucepan, combine beans with enough water to cover them, then add coconut milk and garlic. Bring to a boil over high heat. Reduce heat to low and cover, leaving lid slightly ajar. Simmer for about 1hours, or until beans are tender. Do not overcook. Add green onions, thyme, salt, black pepper, 3 c. water, and rice. Bring to a boil over high heat. Reduce heat to low and cover tightly, placing a paper towel between saucepan and lid. Simmer for 20 minutes. Remove cover and stir gently with a fork. Rice grains should be separate and fluffy, and water should be absorbed. If not, cover and continue to cook, checking every 5 minutes until done. Preparation time: 15 minutes Cooking time: 2 to 2Serves 6 to 8
Akkra
(Jamaica) Lots of chili peppers give this simple dish quite a kick! 2 c. dried black-eyed peas 6 chili peppers* ∂ c. water vegetable oil for frying Place peas in a large saucepan and cover with water. Let soak overnight. Rub peas together between your palms to remove and discard skins (it may help to rinse peas off). Place peas in a blender, 1 c. at a time, and blend about 20 seconds until smooth. Remove ground peas from blender, place in a large bowl, and repeat with remaining peas. Cut chili peppers in half. Remove and discard stems and seeds. Place peppers in blender and blend about 20 seconds. Add ground chili peppers to peas and stir. If mixture is dry, stir in water, little by little, until pasty. Beat with a spoon until light and fluffy. Pour 1 inch of oil into a large frying pan and heat for 4 or 5 minutes over medium-high heat. Carefully drop rounded tbsp. of pea mixture into oil and fry 2 to 3 minutes per side, or until golden brown. Remove from oil with slotted spoon and drain on paper towels. Preparation time: 25 minutes (plus overnight soaking) Cooking time: 25 minutes Serves 6
*Hot peppers range in spiciness, from poblano cascabel peppers , near the bottom of the scale, to habaero and Scotch bonnet peppers at the very top. Scotch bonnets, native to Jamaica, are one of the most popular Caribbean peppers. But if youre new to spicy food, you probably want to start with much cooler varieties. Jalapeos are moderately hot peppers and are readily available at most supermarkets.
Foo-foo 1. 2. 3. 4. ¥
Foo-foo, a dish of African origin, makes a tasty accompaniment to homemade Caribbean soups. 5 medium unpeeled green plantains* ¥ tsp. salt ø tsp. black pepper Place unpeeled plantains in a large kettle and cover with water. Bring to a boil over high heat. Boil 15 or 20 minutes, or until plantains can be pierced with a fork. Remove plantains from water with tongs. When cool enough to handle, remove peel. In a medium bowl, mash plantains well with a fork. Add salt and black pepper and beat with a spoon until mixture forms a thick paste. Roll foo-foo into 1-inch balls. Serve with soup or stew. Preparation and cooking time: 45 minutes Serves 6