Photo: Christopher Hirsheimer
Fish and Fungi, is the unofficial dish of the the U.S. Virgin Islands. Historically, this dish came about during the days of slavery. Danish law permitted each slave a weekly ration of six quarts of cornmeal and six salted herrings. From time to time, the slaves would receive other provisions such as yams.
Virgin Islands Steamed (Boiled) Fish
- 4 1/2 lbs fish, scaled and gutted
- 2 medium onions, chopped
- 1 tomato, chopped
- 1 tablespoon vinegar
- 3 tablespoons lemon juice or 3 tablespoons lime juice
- 2 cups water
- 2 teaspoons butter
- 2 teaspoons Recaito Seasoning
- Goya Adobo Seasoning
- Black Pepper
Fungi with Okra
- 1 (10 ounce) package frozen okra
- 2 1/2 cups boiling water
- 1 1/2 cups yellow cornmeal, ground fine
- 2 tablespoons oil
- 2 tablespoons butter
- 1/4 teaspoon salt
- Hot Pepper, to taste
1 Clean fish with vinegar.
2 Season fish with lime/lemon juice, GoyaAdobo & black pepper.
3 Place seasoned fish with all ingredients into a saucepan with butter and recaito, cook gently until fish is cooked, about 15-20 minutes.
4 Place frozen okra in boiling water. Cook until just barely tender.
5 In a medium size saucepan, bring 2½ cups water to a boil.
6 To make fungi that is free of lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.
7 Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.
8 Add hot cooked okra to cooked cornmeal. Stir well.
9 Then, stir in the butter, salt, to taste.
10 Simmer for about 5 minutes more.
11 Mold fungi into small mounds with a large, wet serving spoon.
12 Serve balls of fungi alongside fish. Enjoy!
Per Serving: 132 calories, 3 grams fat, 7 milligrams cholesterol and 98 milligrams sodium.
What’s better than a day of food & wine? Well, a week of fine food & wine of course! That’s exactly what the St. Croix and Food Experience offers to Virgin Islands residents and visitors alike annually. This showcase has been heralded as one of the Ten Best International Food and Wine Festivals by Forbes Travel. These series of event can be traced back to the headline event ‘A Taste of St. Croix” now in its 11th year.
This year’s week of events will take place April 10-16th, 2011 at various locations throughout the island. Be prepared to see and interact with well known chefs, celebrity judges, and vintners! Here are some of the names that will be in attendance this year Anita Lo, Dannielle Kyrillos, Chef Tiffanny Derry, Kevin Rathbun, and Robert Treviño. Tickets for the many events are now available for purchase please visit www.stcroixfoodandwine.com for more information on the events.
The schedule of events can be found HERE
Proceeds benefit the St. Croix Foundation a non-profit organization for more information please visit www.stxfoundation.org.
I learned to make tostones at age 7 with my Aunt Karen. They are usually eaten as a light snack or as a side dish with Latino dishes in the Caribbean. I have decided to share the recipe with my CaribVue readers. Tostones are excellent when served with any type of stewed meat or fish. The word tostones is derived from the Spanish verb tostar meaning “to toast” is the name of a popular Latin American appetizer also known as patacones. Tostones are the equivalent to French fries in Latin American culture and may be eaten salted with or without mojo (a garlic sauce) or salsa. They are very popular in Puerto Rico, Cuba, and the Dominican Republic. Enjoy!
Ingredients & Utensils:
2-3 Unripened Green Plantains (make sure that the plantains are green with a faint yellow color along the ridges)
Vegetable or Canola
Tostonera/Heavy Plate (to flatten the plantains)
Mojo or Salsa ( as a garnish)
1. Pre-heat oil in a skillet or cast iron heavy pan.
2. With a sharp knife, cut off both ends of the platain.
3. Gently score down vertically along the ridges, start peeling aside by flicking the knife edge under the peel along the cut edge.
4. After peeling the plantain, cut it into 3/4 inch pieces.
5. Place the pieces in the medium/hot oil and turn until they have become a slightly golden color on both sides.
6. Remove the pieces from the oil and drain on a paper towel. Let these pieces cool for about 5 minutes.
7. Using a tostonera or sturdy well oiled ceramic or china plate, smash the pieces flat.
8. Return the flattened plantains to the hot oil for another 5 minutes until golden brown, then remove to a paper towel.
9. Sprinkle with salt to taste.
10. Serve with mojo or salsa.
Note: Serve immediately.