We just luurrvveeee seafood in this house. I must admit I prefer them as ‘au naturale’ as possible, but he wants his food infused with spice which is why my kitchen is all about fusion food and compromises.
Here’s a real treat – seafood infused with coconut, saffron, garlic and thyme. Lovely with rice, a nice home made bread, a salad and a chilled white wine. Using Walkerswood’s ready-made rundown sauce makes this recipe a quick but delicious choice.
- 20 large raw shrimp, peeled and de-veined
- 500 lobster, shelled & cubed
- 2 tbsp olive oil
- 2 stalks escallion, chopped
- 3 plum tomatoes, peeled and chopped
- 3 cloves garlic, crushed
- 0,5 tsp saffron strands
- 0,5 lime, juiced
- 2 jars Walkerswood Rundown Sauce
- 2 tsp thyme, chopped
- 2 tbsp parsley, chopped
- salt and freshly ground black pepper to taste
- Prepare the shrimp and lobster.
- Heat oil in a saucepan over moderate heat.
- Saute escallion, tomatoes, garlic and saffron for 5 mins.
- Add shrimp, lobster, salt and black pepper and let simmer.
- Stir in chopped herbs and cook for 5minutes. Adjust the salt and pepper to taste.
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
The Callaloo, or Pepperpot Soup, is a traditional dish in the West Indies that dates back to the Arawak Indians. It was basically a stew that kept going on the fire and you just kept adding some new bits and bobs to it every day.
At the plantations this soup was later made by the slaves who would get scraps of meat and had to make the most of it to get food that was as tasty and nutritious as possible.
These days we can choose what meat we put in our pepperpot, and you will find that there are as many versions as there are people cooking it. This is a cheap but nourishing meal that keeps you warm and happy on a chilly day and I strongly recommend that you try it. Why not make a big batch and put some in the freezer for one of those days when cooking is not on the menu.
There’s shrimp in this recipe, but they are of course optional. And the meat is not carved in stone. Take what you have or what you would prefer. Fresh, salted, smoked etc – anything goes. And it doesn’t have to be the same, you can mix beef, pork, sausage etc. The same goes for the veggies – the only thing you must have is the callaloo and even that can be substituted. With spinach. So go ahead and make your own pepperpot! =)
450g stewing beef, cubed
- 125g salt pork, cubed
- 2litres water
- 450g (2 small or 1 big tin) callaloo
- 450g dasheen, chopped
- 1 onion, chopped
- 2 garlic cloves chopped
- 1 hot pepper, chopped
- 225g yams
- 225g malanga
- 12 okras
- 115g cooked shrimp
- 1tbsp creamed coconut
- 1tbsp butter
- salt & pepper to taste
- Simmer the meats in 1,5 litres of water in a large covered pot for an hour.
- Add all the other ingredients but the okra and the butter and simmer until the veggies are tender and the soup appears to be thickened.
- Saute the okras in butter for 5-10 minutes
- Gently stir the okras, the shrimp and the creamed coconut into the pot.
- Cook for 5 minutes