E A S Y T O M A K E
C A R I B B E A N
R E C I P E S
Unfortunately, you can not dash off to the Caribbean islands every
time you crave their unique cuisine. However, there are plenty of easy
to make Caribbean recipes that will satisfy your craving from the
comfort of your own kitchen! Here are a few to try.
Preheat your oven to 400 degrees F and in a large bowl, combine flour, 1 1/2 teaspoons curry
powder, and a pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse
crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal
sections. Roll each section into a six-inch circle. Set aside. Next, melt margarine in a skillet over
medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon
curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring
constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a
half circle. Use a fork to press edges, and brush the top of each patty with beaten egg. Bake in
preheated oven for 30 minutes.
Jamaican Beef Pie
Rinse and sort beans and place in a stockpot, then cover with several inches of water and
soak overnight. Drain and rinse the beans. Bring to a boil with chicken stock, water, and
coconut cream. Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender
and creamy. Add thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar,
uncooked rice, salt and pepper. Check the level of liquid over the rice and make sure there is
at least one inch of liquid. If not, you may add water or broth to cover. Bring to a boil, reduce
heat, cover and simmer for 20-30 minutes or until rice is tender. Serve hot as a side dish, with
Jamaican hot sauce as a condiment for an extra kick to the tastebuds!
Jamaican Rice and Beans
Chicken breast halves cook in individual foil packets which can pair with cooked rice to soak
up the extra sauce from the packets. Preheat oven to 400°F. Tear out four large foil squares.
Place a chicken breast in center of each; season with salt and pepper. In a small bowl,
combine pineapple, jam, heavy cream and curry powder; spread over chicken. Top each
with half a tablespoon of butter. Fold top of foil over chicken and crimp edges to seal. There
should not be any gaps where liquid could seep out. Place packets on a rimmed baking
sheet; bake for 20 minutes. Packets will puff with steam as they heat up if they have been
sealed correctly. Carefully open packets by cutting an X in the center of each and peel the
foil back; keep hands and face away from steam as it escapes from packets.
Caribbean Chicken Breasts
Whether it’s the middle of a bitter winter or a sizzling summer
day, these Caribbean recipes are sure to satisfy everyone’s
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