Black & Blue Mojito
Recipe Courtesy of Mount Gay Rum
- 1 and 3/4 oz. Mount Gay Silver Eclipse rum
- 1/2 oz. simple syrup
- Handful of blackberries
- 4 lime wedges
- 5-6 sprigs of mint
- Splash of club soda or Sprite
Muddle the berries and mint together in a shaker with the juice of the lime wedges. Add ice and rum, then shake and pour, splashing with soda. Garnish with blackberries and a lime wedge.
On the weekends sometimes all you want to do is sit back and relax. Some of us prefer the beach, others the bar, and for some nothing beats the comfort of your own home. No matter where you choose to relax food and drink are a must have. This weekend we’ll explore some Bahamian favorites the Bahama Mama & their famous Conch Salad.
- 1/2 fluid ounce gold rum
- 1/2 fluid ounce coconut-flavored rum
- 1/2 fluid ounce grenadine syrup
- 1 fluid ounce orange juice
- 1 fluid ounce pineapple juice
- 1 cup crushed ice
- Combine gold rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink’s consistency is slushy.
Bahamian Conch Salad
- 2 large conchs
- 1/2 tsp hot pepper
- 2 tomatoes (diced)
- 1 cucumber (diced)
- 1/4 cup of sour orange (naranja) juice
- 1 bell pepper (diced)
- 1 med. Onion (diced)
- 2 tsp lime juice
- salt and pepper to taste
- Wash conch with a mixture of lemon, salt and water.
- Clean the conch, remove slime, and cut into small cubes. Place in mixing bowl with remaining ingredients.
- Mix and serve.
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.
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.