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Old 22nd January 2016, 08:23   #1 (permalink)
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Caribbean Curry

Not exactly Turkish, but delicious nonetheless.

I learned this recipe from a Guyanese acquaintance and then revised it to be vegetarian. It's is a traditional Caribbean curry. I can't seem to find all of the necessary ingredients to make it here in Germany, but to be fair, I haven't looked that hard.

Heat oil in pan
Add garam masala and heat activate the spice
Add curry powder to heat activate as well
add a little water to turn it into a paste
add caribbean green seasoning and Jerk seasoning paste
For added spice, add a touch of scotch bonnet sauce
salt to taste

Transfer paste to a slow cooker and add chickpeas and potatoes.
Add in a can of coconut milk
slow cook until chickpeas an potatoes are soft enough to eat.

Best to be eaten with Caribbean rice & peas

put rice into a rice cooker
add 1 part water and 1 part coconut milk
add red kidney beans
add rice and peas seasoning
cook


So the ingredients I can't find here are the Caribbean green seasoning and the rice & peas seasoning. However, I think if I consult my Caribbean friends I can get the secret ingredients out of them and then I'll be all set.

It really is delicious, especially if you like a little spice.


Enjoy!
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Old 22nd January 2016, 08:56   #2 (permalink)
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Re: Caribbean Curry

It sounds delicious, but if only you knew how much I hated you culinary geeks!

The only ingredients we’re likely to find in Ukraine are the oil, water & salt - but there’s plenty of smoked pig fat.

Any suggestions as to what we can make with those? I'd be most grateful
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Old 22nd January 2016, 10:36   #3 (permalink)
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Re: Caribbean Curry

Smoked pig fat? Sounds disgusting! What is it used for, and where does it come from? Is the pig smoked then drained, or is the fat stripped off and then smoked?

Either way I could not even begin to think how - or why - this could be used.

Is it for rubbing on the chest to get rid of a cold (and everyone around you)?

Maisie
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Old 22nd January 2016, 12:05   #4 (permalink)
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Re: Caribbean Curry

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Originally Posted by Maisie View Post
Smoked pig fat? Sounds disgusting! What is it used for, and where does it come from? Is the pig smoked then drained, or is the fat stripped off and then smoked?

Either way I could not even begin to think how - or why - this could be used.

Is it for rubbing on the chest to get rid of a cold (and everyone around you)?

Maisie
Actually smoked pig fat (salo) isn’t all that bad but very salty.

It’s used in soups and eaten on bread as a snack but I’ve never actually tried it as a cold treatment - it could be a whole new business opportunity!

Probably not so different from chewing on a large slab of raw bacon – drop by and try some one day
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Old 22nd January 2016, 12:17   #5 (permalink)
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Re: Caribbean Curry

I detest salt! I have to cook with it, but that is it. I don't put it on any food after cooking. So this stuff sounds bloody awful!

Like tripe I suppose. Many years ago we had a cat who would literally eat anything, either put in front of him or pinched. We used to call him the Dustbin. Then one day, we decided to try tripe and onions. Supposed to be nice! Many write-ups enthusing about it.

We both took two mouthfuls, and pushed past each other running for the bathroom. I could not envisage anything more awful. So put it down for said cat. He sniffed it, tentatively licked it, and walked away after giving us a very disdainful look.

Enough said.

Maisie
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Old 22nd January 2016, 15:22   #6 (permalink)
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Re: Caribbean Curry

There were specialist tripe and chitterling butchers when I was a child in the 50's. I remember the fuss when the last chitterling twister retired from the market. It all looked revolting to me and growing up after the war we had a limited diet, but it seems now that our generation (born in late 40's -mid 50's) are likely to out-live our children given the fuss about diets and unhealthy food, so maybe it wasn't all bad.
I don't exactly rush for kokorec though. . .
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Old 22nd January 2016, 15:37   #7 (permalink)
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Re: Caribbean Curry

I remember eating chitterlings as a child. Also sheep's head and sheep's brains. My mum loved pigs' trotters. I can't imagine children eating these delights now.
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Old 22nd January 2016, 16:12   #8 (permalink)
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Re: Caribbean Curry

I too remember these revolting "delicacies".

But I am glad we have moved on. Was always partial to braised ox heart though. Also lambs' hearts. Stuffed with sage and onion or something similar. A bit fiddly with the lamb hearts though, but worth the effort.

Maisie
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Old 22nd January 2016, 16:17   #9 (permalink)
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Re: Caribbean Curry

Not keen on chitterlings, but I love tripe (in a muscadet sauce is lovely) and sweetbreads are delicious and I have a jar of duck gizzards that I am keeping for a special occasion. Pig's trotters are OK but fiddly to eat and brains are nicest fried. But now I think you an only find these things in France or Spain as the present generation in the UK are not likely to hand down traditional recipes to future generations. Jane Grigson would turn in her grave.
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Old 22nd January 2016, 17:02   #10 (permalink)
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Re: Caribbean Curry

Quote:
Originally Posted by Jaycey View Post
It sounds delicious, but if only you knew how much I hated you culinary geeks!

The only ingredients we’re likely to find in Ukraine are the oil, water & salt - but there’s plenty of smoked pig fat.

Any suggestions as to what we can make with those? I'd be most grateful
Crackling, what more can one say.
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