Caribbean Breakfast

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Caribbean Breakfast

BANANA PORRIDGE

INGREDIENTS:

-raw cane sugar

3 green bananas

1 pint of water

-Soy milk or water

1/2 pint of Coconut milk

1/2 teaspoon of ground cinnamon

2 tablespoons of wholemeal flour

1/2 teaspoon freshly grated nutmeg

Directions:

Peel green bananas by slicing off both

ends and splitting them lengthways and

then cutting through the flesh prising

off the skins.

Grate or blend the bananas in electric

blender. Beat in the water and coconut

milk until the mixture is smooth. Pour

in a saucepan.

Over a gentle heat bring the pan to the

boil and simmer for 15?20 minutes until

the mixture is cooked.

Next add cinnamon along with the nutmeg

and the wholemeal flour which should be

blended to a thin paste with a little

milk or water.

Finally, stir while the porridge thickens

and cook for 10 minutes more and serve in

the bowls thickly sprinkled with raw cane

sugar.

Makes 4 Servings

CORNMEAL PORRIDGE

INGREDIENTS:

-raw cane sugar

1 Stick of cinnamon

6 ounces of cornmeal

1 1/2 pint of soy milk

5 drops of vanilla essence

1/2 teaspoon of feshly grated

-nutmeg

METHOD:

Mix the cornmeal and soy milk thoroughly in a

sauce pan, place over a medium heat and bring

to the boil, stirring constantly until smooth

and thick.

Lower the heat, add the spices and flavouring

of vanilla essence. Sweeten to taste with raw

cane sugar.

Continue to cook for a further 10 - 12 minutes

stirring occasionally. Remove cinnamon stick

before serving.

Serves 4 People

Green Banana Porridge

Ingredients:

4 cups of water
-salt and pepper to taste
6 green bananas (medium size)

Directions:

First place 2 cups of the water in
a sauce pan and then bring it to a
boil

Peel the bananas in a blender with
2 cups of water salt until desired
consistency is reached.

Cooking time: 25 minutes
Make 6 Servings

COCONUT BAKE

Ingredients:

1/2 teaspoon of salt
2 tablespoons of sugar
2 cups of all purpose flour
2 teaspoons of baking powder
-nonstick vegetable oil spray
1/4 cup of (1/2 stick) chilled
-margarine, cut in 1/2-inch cubes
2/3 cup of unsweetened coconut milk
3/4 cup of coarsely grated peeled
-fresh coconut (white part only)

Directions:

First in a medium size bowl, sift flour,
baking powder, sugar including the salt.
Add the margarine then rub in using your
fingertips until coarse meal forms.

Next mix in the grated coconut & coconut
milk. Stir the mixture with a fork until
dough forms.

Now gather dough into a ball, cover with
paper towel. For at least 30 minutes let
the dough rest.

Preheat the oven to 400 degrees F. Spray
a baking sheet with nonstick spray. Shape
dough into 7 inch round. Put on prepared
baking sheet.

Finally, bake until its golden brown and
tester inserted into the center comes out
clean, for about 20 minutes. Cool off 30
minutes. and serve coconut bake slightly
warm.

Note: This coconut loaf is traditionally
served with bul jol, which is also known
as pick-up saltfish.

The bread is quick and easy to make, and
is great for breakfast with tropical jams
such as guava, passion fruit, or mango.

To open a coconut, pierce the eyes with a
ice pick, pour out the liquid.

Break coconut open with a hammer and pry
out meat then scrape off the brown skin.
Chop or grate meat with your hand or in
a processor.

Yield: 1 loaf.