Cruising in the Caribbean

First and foremost, I have to congratulate blogger for making changes to their post editor - from now on pictures will be added and sized to hopefully be aligned properly. Kudos for them figuring out that it was quite the challenge before, especially with me being rather rusty in HTML codes.

Second, I would like to share my deep excitement that my blog is getting some worldwide attention! How fun is that? I think should start posting some of the original recipes and from now on I will create a link to the actual cookbook that I use. I will warn you that I have a growing collection - currently it is at about 30 books. I ran out of space for them - but - problem was recently solved when I designated a whole bookshelf to the cookbooks. Not only are they neatly displayed, but there is also an empty shelf (that needs to be filled).

A few friends and I gathered for one of my known cooking parties. A time when each person brings a few ingredients and we sit, chat, chop and cook together. Dinner is always served at least an hour after the planned time. But it is always a good night of sharing, laughter and friendship. There is something very intimate about a kitchen. As I am interested in phenomenology, I am interested in looking at what makes the experience of the kitchen different from, say, the living room. The kitchen is a special place to me and I daresay others, though, maybe their interest in cooking is not nearly close to mine or perhaps because I love cooking so much I am too biased to look at it neutrally. In any event, this was the first dinner party I've had in a long time.

Each dinner party has a theme. This night was the Caribbean. Trying to stick to fall vegetables in keeping with the season was probably the biggest challenge I faced in picking recipes. Every recipe looked amazing. But with my recent conviction to eat in season, I just could not justify picking out recipes that required the main ingredient to be imported from who knows where just because I have the luxury of being able to buy whatever I want. I made a mistake with okra (though while it is not "in season" according to my book, it has been on sale a lot lately, so I do not feel so guilty).

Peanut Chicken

Main course was peanut chicken - a very rich sauce with thyme, garlic, curry powder, lemon juice and various other ingredients to make it spicy to taste  (I think I toned down the spice since the last Caribbean meal that I made challenged my tolerance of spicy foods). And of course, it had peanut butter. 

The meal was complimented by a red and green pepper corn bread (using up the peppers that were required for the rest of the recipes!). It was so good and made the perfect bread addition to the meal.

Bean Salad

As a side dish we had a very good peppery bean salad with quite the dressing - cumin, ketchup, white wine vinegar. It had 3 different types of beans (kidney, chickpeas and black beans). The black beans gave it a different texture and then the vegetables were crunchy. This is definitely a keep recipe and I will try to post it as it would be good to make for lunch or anything.

Okra Fried Rice

The Okra Fried Rice was something that I had never tasted anything like it before. I have had okra once but never cooked it myself. I really enjoyed the different flavours and the colourfulness of this dish.

Creamed Sweet Potato/Yam

Then we had creamed sweet potato with a bit of yam in it. Or perhaps a bit of sweet potato in the yam. or perhaps all yam. or perhaps all sweet potato. We discovered the impossibility of us being able to determine which is which without knowing what plant they actually grew from. The stores use yam and sweet potatoes differently. They both come in oodles of varieties so they are easily confused. Sweet potatoes can be cream or orange fleshed. Yams can also be cream or orange fleshed. Mind you, the white fleshed (what i considered sweet potato) definitely had a very distinct flavour. But who knew you had to be an expert in botany to be able to pick out the right ingredient for recipes?

Barbadian Sweet Coconut Bread

The dessert was actually made for the next day. We were too stuffed to try to eat dessert. This is a Barbadian Sweet Coconut Bread. In Barbados, it is often served at Christmas time. It had a whole pile of flour, lots of coconut, hardly any sugar and very little liquid. It barely rose and was quite dense to hold. But the bread, while heavy, was moist inside and incredibly sweet. Definitely another keeper.

Recipes can be found in this great book! I love the pictures, the recipes so far are easy and delicious. The book also explains the beliefs, culture and types of food for the various countries.