By Dave DeWitt and Mary Jane Wilan Recipes: Tiki Village Congo Pepper Sauce Johnny's Food Have Pepper
Sauce Callaloo Royal Castle Fried Chicken Ramesar Curried Mango Date: August, 1992 In Which We Take a B - Wee, Lime About, Eat Congo Peppers, Meet Shadow Bennie, and Solve the Riddle of the Mystery Tombstone «Two unspoiled islands, one country — Trinidad and Tobago,» pronounced Brian...
Not exact matches
It combines my love for sauteed
callaloo and West Indian jerk
sauces (which I miss more than anything!)
3 bundles
callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped 4 cups coconut milk (made by soaking 4 cups grated coconut in 4 cups of hot water for 1/2 hour, then straining it) 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound butter Salt and pepper to taste Habanero hot
sauce to taste
Main courses include
callaloo soup made from a local variety of spinach, cod cakes in a lemon reduction, and medallions of pork in a nutmeg
sauce.