Edit Post ‹ Evalena’s Scandiribbean Kitchen — WordPress
In Sweden we have a dish called Sailor’s Beef. It’s basically cheap pieces of meat cooked in light beer with onions and potatoes. Here’s my Scandiribbean version of the same dish – very tasty if I may say so myself… =)
- 2kg oxtail
- 4 onions
- 500g haricot beans
- 1l Guinness
- 2-4 Scotch bonnet peppers (or a healthy measure of pepper sauce)
- 1tbsp salt
- 4 Maggi cubes
Place all of the above ingredients into a casserole dish and bake for 6-8 hours in an oven pre-heated to 140C/gas mark 1. Alternatively, cook it in a slow cooker.
For the hard food:
- 8 slices of yam, peeled
- 8 slices cassava, peeled
- 2 slice plantain, peeled
- 8 handfuls okra
- 2 maggi cubes
Boil the yam, plantain and cassava for 20-25 minutes. Top and tail the okra and steam them for 5 minutes and serve together with the casserole.
Okra was a colour to me until I was introduced to Mumfood. Mumfood, in case you didn’t know, is food made by His Mum. And just so you know there’s no food in the world like Mumfood. (Having said that, I’d like to pipe up that I just loooooooove my dad’s cooking!)
Okra, also known as Lady’s Fingers, is a flowering plant in the mallow family along with species like cotton and cocoa. It is cultivated throughout the tropical and warm temperate regions of the world for its fibrous octagonal fruits containing round, white seeds.
In the Caribbean okra is cooked and eaten in soups and stews where it adds flavour and helps giving the dish a slightly thicker texture.
Gumbo is a typical example of the kind of fusion food I love so much. This is a stew with its roots in Louisiana where it was made from a combination of French cooking techniques (think boillabaisse), the local Choctaw’s filet powder, local seafood, and okra brought in by West African slaves.
The stock is always as rich as possible, made with whatever complements the type of gumbo (seafood stock for seafood gumbo, chicken stock for chicken gumbo, etc.). A typical gumbo contains one or more kinds of poultry, shellfish and smoked pork.
- 750g cooked crabmeat
- 1tbsp vegetable oil
- 25g/2tbsp butter
- 1 onion, chopped
- 4 tomatoes, chopped
- 1tbsp chopped thyme
- 2tbsp chopped parsley
- 2tsp West Indian Curry Paste/Powder
- 250g okra, trimmed and sliced
- 1 whole Scotch Bonnet Pepper
- 600ml fish stock
- 300ml coconut milk
- 1tsp ground allspice
- salt & pepper to taste
- Prepare crab, if necessary.
- Heat oil and butter in a saucepan over moderate heat and saute the onion.
- Add the tomatoes, thyme, parsley, curry paste and okra and cook for 5 minutes stirring constantly.
- Add the whole hot pepper, fish stock, coconut milk, allspice, salt and black pepper.
- Stir in the crab meat, reduce the heat and allow to simmer for 10-15minutes.
- Serve with rice.
- Garnish with fresh parsley and some shrimp