The setting for the book “The Awakening of Tara” is the tropical island of Barbados. I chose this island as the backdrop for my series Charmed in Paradise because after spending several weeks there for work (I periodically taught yoga at a high end resort there) I found it to be the closest thing to paradise I had ever experienced. Not only was the Island warm, romantic and beautiful, the food was heavenly!
If you would like to experience a little of this paradise I suggest you read book one, “The Awakening of Tara” and try out a couple of these recipes. By the way, these recipes make up the meal that Mimi makes for Asha in the book. Who is Asha, you ask? Guess you’re going to have to read the book to find out!
Barbados Pepperpot Recipe
- 1 tablespoon vegetable oil
- 2 onions, finely-chopped
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons chili powder
- 1 Scotch Bonnet pepper or 1 habañero pepper, seeded and minced
- 1 teaspoon whole coriander seed
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 tablespoon brown sugar
- 4 cups acorn squash or 4 cups butternut squash, peeled and cut into 1 inch cubes or 4 cups carrots, peeled and diced
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (28 ounce) can whole tomatoes, chopped, including juice
- 4 cups vegetable stock or 4 cups chicken stock
- 1 (14 ounce) can unsweetened coconut milk
- 1⁄4 cup chopped cilantro
Cook onions in oil in a skillet until tender. Place onions in crock pot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
Stir to mix well.
Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender. Add coconut milk and stir well. Set crock pot to high and cook for 15-20 minutes more. Garnish with cilantro before serving.
This recipe is from Food.com http://www.food.com/recipe/caribbean-pepper-pot-soup-83279
- 2 cups water
- 3 cloves garlic, smashed
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 1/2 cups vegetable or canola oil
- 2 green plantains
Combine water, garlic and salt in medium size glass bowl and set aside.
In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.
This recipe is from Alton Brown and Foodnetwork.com
Tamarind Sweet Balls
- 1 1/4 cups sugar
- 1 (7-ounce) packagetamarind paste*
- 1 tablespoon Thai-style hot sauce (recommended: Sriracha)
- Pinch salt
* Can be found at specialty Asian markets.
Put 1/4 cup sugar in a shallow plate. In a bowl, combine the tamarind, hot sauce, salt, and remaining sugar. Using your hands, mix the ingredients together. Divide the tamarind mixture into bite-size portions, and shape into balls. Add the tamarind balls to the sugar, and roll to coat evenly.
This recipe comes from the cooking channel