Lolo's Family Recipes
Enjoy this list of Lolo's favorite family recipes.
APPETIZERS
1. Conch Kabob
2-3 large island conchs cut in 1 ounce square or round bites
1 onion, 1 green pepper, 1 tomato, 1 cucumber
(Cut into 1 square or round bite size)
Add pieces of conch and vegetables to a kabob stick
1 large orange, cut and squeezed into medium size bowl
2 limes cut and squeezed into bowl
1 lemon cut and squeezed into bowl
½ tea spoon of sea salt
Blend 1 small tomato, ½ Scotch bonnet Pepper
Add all ingredients to bowl and mixed thoroughly
Dip or soak in Lolo’s special conch kabob sauce. Serve on stick.
2. Rolling Salmon
1-2 pounds of fresh salmon fish (No bone)
Cook until dun (Approx 5 min) on both sides
Remove from cooking utensil place in a large bowl
Add ¼ red or sweet onions diced very finely
Add ¼ green pepper diced very finely
Add 1 stick of celery diced very finely
Suggested seasoning: A dash of sea salt
A dash of black pepper
A dash of turmeric
A dash of ginger
A dash of lemon pepper seasoning
Mix together thoroughly, make small balls.
Prepare batter with 2 eggs and 2 spoons of can milk
Place salmon balls in egg batter and roll in whole wheat flour
Fry in small deep pot with EVOO Remove when brown. Serve whe warm.
3. Burger Rooms
½ pound of grounded beef
The white from 1 large egg
A dash of: Salt, black pepper, turmeric, lemon pepper
Mixed together in small bowl
Cover or rap mushroom slices with seasoned grounded beef
Fry in small frying pan (use EVOO)
Remove from frying pan, place on serving plate
4. LoLo’s Hot Wings
2-3 pounds of Chicken wings, clean thoroughly in
(1 quart of water, 2 ounce of lemon juice, 1 ounce vinegar)
After cleaning, season in a large bowl.
Pre heat large pot with 1 cooking spoon of EVOO and 2 tea spoons of raw brown sugar. Heat until sugar starts to Caramel
Add chicken wings immediately cover pot to prevent being burnt.
After approx 30 seconds remove pot cover and stair chicken wings until they are all brown.
Now prepare 1 large tomato, 1 stick of celery, ½ bell pepper, 1 jalapeno pepper, ½ scotch bonnet pepper, 1 lemon (squeezed) ½ of large orange (squeezed) a dash of sea salt, blend to liquid.
Add blended sauce to pot of cooked wings and stair. Remove Hot Wings from place on serving tray. Serve warm.
5. LoLo’s Veggie Fish
1 pound of fresh boneless salmon or grouper fish
(Cook for approx 5-10 min on both sides)
½ cup of Spanish
½ cup of green lettuce
½ cup of kale
½ Green tomato
¼ sweet onion
½ cup of sweet potato
Chop or blend in blender or food processor very finely.
Mix together and season.
Suggested seasoning; 1 Tea spoon of sea salt.
½ spoon of lemon pepper seasoning
1 Tea spoon thyme seasoning
1 Lemon squeezed
¼ Orange squeezed
Add 2 spoons of coconut oil
Mix together, make small patties and fry. Remove from cooking pan and place in serving tray.
SOUPS
1. Peas soup and Dumplings
1 pound of salt beef soaked overnight in two part water one part vinegar. After salt beef was soaked, remove the beef from the water/vinegar and get rid of the water. Cook salt beef in pressure cooker/crock pot until beef is tender.
Broil salt pork in large cooking pot for approx 20 min, add the 4 cups of peas, (continue broiling) for the next 15 min
½ pound of salt pork or cooking beacon, diced
4 Cups of pigeon peas, your choice of can or frozen
1 red onion chopped
2 sticks of celery chopped
1 large potato diced
1 teaspoon of thyme seasoning
2 garlic cloves crushed (your choice)
½ scotch bonnet pepper (drop into pot as soup cooks)
A dash of salt if needed
Add all meats, vegetables and herbs in large soup pot together and cook for ½ to 1 hour.
Making Dumplings
1 ½ cups of all purpose flour
2 teaspoon of baking power
½ teaspoon of sea salt
1 cup of water
Mix all ingredients together then add water and mix thoroughly
Once the dough starts to form, use a soup spoon to dip portions of the dough and add them to the pot of soup.
Or place two tea spoons of flour in the palm of your hand, take two spoons of maxed doe, add to the dry flour in your hands and roll until small ball of doe is made then add to your soup pot. Cook until dun.
2. Okra Soup
2. 2 ½ pounds of fresh mutton clean in 1 part lemon juice, 1 part vinegar and two part water. After cleaned, rinse in plain water and place in soup pot for cooking until tender or use a pressure cooker after seasoning to taste, cook until meat is tender. (1-1 ½ hours in pressure cooker or 2-3 hours on medium heat in soup pot until tender)
1 ½ pounds of fresh okra washed and cut into small pieces. Place okra in a large frying pan with 1 oz. of EVOO and 1 cooking spoon of flour. Stir fry the okra in the flour until all the slime is removed.
Add meat and okra to large soup pot
3 large tomatoes cut in small pieces
3 sticks of celery cut in small pieces
2 large onions cut in small pieces
1 teaspoon of thyme
½ teaspoon of sea salt
1 teaspoon oregano
Add all soup ingredients to soup
Cook for approx. 1 hour then add two large potatoes cut up in large bit sizes and ½ of large cabbage cup 4 ways long and 1 way cross then add to soup pot. Cook for another ten minutes then turn stove off. Let soup sit for at lease ½ -1 hour. Serve medium hot.
3. Conch Soup
3 large conchs tenderized with a meat tenderizer then cut into large bit sizes. Place into a large frying pan with 1 pint water with no seasoning. Bring to a boil. Boil for approx 5 minutes. Remove conch from water and place in a small boil until ready to add to soup.
Add 2 quarts of water to large soup pot.
2 celery sticks cut into small pieces
1 large onion cut into small pieces
1 large lemon squeezed
3 large carrots cut into small sizes
Add ¼ of scotch bonnet pepper (your choice)
Add to soup pot and cook for approx. ½ hour then add conch.
Continue to boil for a total of 1 hour then turn stove off.
Serve medium hot.
SALADS
1. Conch Salad
3 large conchs diced
½ large red onions
1 large tomato
1 stick of celery
½ cucumbers
2 large lemons squeezed
1 large lime squeezed
½ large orange squeezed
½ scotch bonnet pepper cut up very fine
Mix together and enjoy your delicious Bahamian Conch Salad
2. Crew Fish Salad
2 large lobster tails, Boil for approx. 15-30 minutes. Remove lobster meat from the shell. Allow the meat to cool then mince meat into small pieces and place into a medium size bowl.
½ of red onion diced
½ of bell pepper diced
1 stick of celery diced
1 medium size ¾ ripe tomato diced
1 lemon squeezed
½ of lime squeezed
2 bird peppers cut up very fine
Add Lobster meat and all ingredients to a large salad bowl. Add ½ oz of EVOO, 4 generous teaspoons of mayo and 1 not so generous spoon of mustard. Mix thoroughly.
Serve warm, cold, spread on bread or on crackers for patty tasters
3. Cabbage Slaw
½ of large cabbage shredded
3 large carrots shredded
1 had ripe tomato cut shredded style
1 large had ripe avocado piled and sliced in small pieces
½ cup of raisins
1 ounce of can milk
1 cooking spoon of mayo
2 teaspoons of mustard
1 teaspoon of black pepper
1 teaspoon of lemon pepper seasoning
½ teaspoon of ground pepper
(Optional)
1 teaspoon of sugar (your choice)
Mix thoroughly and serve in small bowl or on dinner plate to complete 3 or 4 part dinner plate.
4 Corned Beef Salad
2 Cans of corned beef placed into a medium sized bowl
½ small onions diced very fine
¼ of bell pepper diced very fine
½ of hard ripe tomato diced very fine
2 small or ½ of 1 large bird pepper cut up very fine
2 generous spoons of mayo
½ teaspoon of mustard
½ lemons squeezed.
Mix thoroughly spread on bread or crackers
5. SIDE SALAD (Healthy Toss)
½ green lettuces chopped
2 leafs of fresh Kyle chopped
1 cup of parsley chopped
1 tomato chopped
½ onions chopped
½ Bell Pepper chopped
½ Cucumber chopped
1 cup of tangerine
½ cup of blueberries
2 oz of EVOO
1 oz of lemon juice
A dash of turmeric
A dash black pepper
A dash of sea salt
A dash of lemon pepper seasoning
A dash of adobe seasoning
Mix thoroughly and serve in salad bowl with a small slice of avocado.
For those persons suffering with high blood pressure as I did, here is a great lunch tip.
(I eat a small bowl of healthy toss, a slice of avocado and 1 slice of whole wreath bread toasted).
VEGETABLES
1. Fried Spanish
3 Cups of Spanish
1 Cup of mushrooms
1 Cups of shredded carrots
1 teaspoon of thyme
A dash of turmeric
A dash of curry powder
A dash of lemon pepper seasoning
Add to preheated wok with ½ oz of EVOO
Stir fry for approx 3-5 minutes serve as a hot vegetable side dish.
2. Mango De’ Corn
4-6 Whole kernel Corns
Place in a veggie steamer with a pint of water. The corn does not suppose to go in the water but, in the tray at the top of the veggie steamer. Steam for approx 15 minutes or until corn is steamed to your satisfaction.
Peel and remove 2 large mangos from their seeds. Place in blender with 1 stick of celery, ¼ of cucumber (peel and remove seeds). Add a dash of black pepper, a dash of sea salt, a teaspoon of EVOO and a squeezed of lemon juice. Blend to liquid.
Place hot corn on a Corn Plate or a side veggie plate. Sprinkle a dash cinnamon on corn then apply the sauce directly on and over the corn.
Serve corns, whole kernel and warm.
3. Satiated Mushrooms
1 small create or ½ pound of mushrooms
½ cup of shredded carrots
4 garlic cloves minced and crushed
½ teaspoon of Lea and Parents sauce
½ teaspoon of apple cider vinegar
A sprinkle of dry parsley
A dash of turmeric
A dash of sea salt
1 teaspoon of real butter
Satiated in large frying pan for approx 3-5 minutes
Serve slightly hotter then worm.
4. Sweet Potato Pot
3 large sweet potatoes peeled, boiled near tender. Remove potatoes from pot, cup up into large bite sizes and place inside a medium side parish or ordinary baking dish.
Sprinkle a very small dish of ginger over potatoes
A dash of brown sugar then sprinkle covering with cinnamon
Cover potatoes with sliced oranges
Place in 350 degrees preheated oven for approx 15-25 minutes
Remove from oven. Cover with small marshmallows and return to oven for approx 15-30 minutes. Remove once marshmallows have melted.
Serve warm.
5. Steam Veggies
2 cups of broccoli
3 large carrots cut in small sides
¼ pound or a hand full of string beans
Preheat large steam pot with approx 1qt. of water. Place veggie in the steamer for about 15 minutes then turn of the stove. The veggies should be crunchy when served.
Sprinkle a dash of lemon pepper seasoning on veggie
Dash of black pepper
Dash of Turmeric
Spread melted butter over vegetables and serve hot.
SEA FOODS
1. Fried Lobster
3 Large lobster tails boiled for 15-30 minutes or until done.
Remove lobster from shell and mince.
Slice ½ Bell Pepper in long thin pieces.
Slice ½ green onions into long thin pieces
Slice 2 sticks of celery into long thin pieces
Slice 3 garlic cloves into long thin slices
Add minced lobster to a large frying pan.
Cut up 2 bird peppers into very small pieces.
Dash of sea salt
Dash black pepper
Dash turmeric
Add ½ stick of butter to the frying pan
Add the rest of ingredients to the frying pan
Stir fry on medium hot fire until it starts to brown and serve.
Squeeze a ½ of lemon over fried lobster served hot.
2. Steam Conch
Choose 3 large conchs. Bruise or beat with meat tenderizer until conch is tender. Place in a large frying pan add water but, not enough to cover the conch meat. Bring to a boil on high heat for about 5 minutes. Remove conch from frying pan and get rid of water.
1 large onion cut on half and sliced up.
1 small green pepper cut up into small pieces.
1 large ripe tomato cut up into small pieces.
3 garlic cloves crushed and minced.
1 teaspoon of thyme
Dash of black pepper
Dash lemon pepper seasoning
Dash of sea salt
Add herbs and spices to a hot frying pan with 1 oz. of EVOO
Stir fry for approx 5 minutes then add 1 small can of tomato sauce. Continue to stir until properly mixed then add a little water but, not enough to cover conch meat and herbs.
Bring to a boil for approx 10-15 minutes then turn stove off.
3. Grouper Fingers
3 pounds of Grouper fillet (Approx ½ of a med side grouper fish) cut up in finger sizes.
Season with a small dash of salt and squeeze lemon juice on fish fingers.
Mix 3 eggs in a large bowl together with 1 oz of can milk.
Add flour to a medium flat bowl, season with salt, black pepper and lemon pepper seasoning.
Dip fish fingers egg batter then roll them in the seasoned flour.
Prepare medium side frying pan with approx 8 oz of EVOO and bring to high heat before turning to medium high.
Fry fish fingers submerged in cooking oil until golden and remove from the frying pan and place on a flat plate covered with a hand towel fingers may drain of oil.
Serve fish fingers medium hot as cooked or in the sauce of your choice.
4. LoLo’s Shrimp Kabob
1 and ½ pounds of large shrimps peeled and stir fried with seasonings in butter for approx 3-5 minutes.
Take ½ of onions, ½ bell peppers cut into small pieces. 1 spoon of thyme, a dash of lemon pepper seasoning, a dash of sea salt, 1 lemon squeezed, 1 teaspoon of parsley and 2 fresh garlic cloves.
Blend together to liquid.
Place shrimp in a large bowl and cover with the blend hers and spices.
Prepare 1 large ripe tomato for kebab. Cut in half. Cut the halves in half then those pieces in half for a total of 8 pieces.
Put shrimp on kebab stick with tomato. 3 Pieces of each.
Pull open the bottom of the gas over and cover the bottom tray with foiled wrap. Preheat oven to 350 degrees then place kebabs on top of the foil under the oven fire for about 3-5 m
inutes each side or until shrimps are almost golden then remove from under the oven fire.
Serve warm.
5. STEAM BROIL SALMON OR FA LAY FISH
4 Pieces of steak cut salmon washed in water mixed with lemon juice then placed on large flat plate for seasoning.
Season fish with a dash of salt
A dash of black pepper
A dash of lemon pepper seasoning
Place into a large preheated nonstick frying pan.
Cut 1 onion, 1 bell pepper and 1 large ripe tomato the way you like them cut and place them over the fish.
Cover pan and steam broil for about 5-10 minutes then add 1 small can of tomato sauce half of the same can with water, cover and steam broil under high heat for the next 10-15 minutes. Then shut stove off.
6. OLD FASHIONED FRIED SNAPPERS FISH
2-4-6 or 8 However amount you need to prepare for yourself, your family or your dinner party, follow these few easy steps.
Choose the snapper fish of your choice. (8-12 inches long) Make sure the fish is properly cleaned. Use a steak, table or bread knife, whatever you feel comfortable using. Scale fish from the tail to the head until there is no scales left on the fish.
Next, cut the fish open from below the head down to the nibble area. Remove the gill and the guts, clean well washing in cool water and lemon juice.
After fish is cleaned place in a dry or on a tray for seasoning.
Select 4 large bird peppers cup into small pieces and place in a small plate. Pour salt over pepper and grin up together creating your salt/pepper seasoning for your snappers.
Now, place fish on a cutting board. Cut fish from the back of the head slanting to the front of the tail. Repeat this process on both sides of the fish.
Apply salt/pepper seasoning to fish starting with the cut areas of the fish then the inside and then inside the head. Make sure the fish is seasoned all over.
Place fish in a large bowl. Squeeze 2 limes and 1 lemon over the fish then let them sit and marinade for a few hours.
Preheat large frying pan on high heat with enough cooking oil to almost cover the fish when place in the frying pan.
Turn fire down to middle heat then place fish into the frying pan. Fry fish on both sides until golden and remove from the frying pan, place on large plate on top of 2 pieces of hand towels.
Serve hot or warm, your choice.
MAIN COURSE or MIXED DISHES
Peas and Rice
1 Red onion cut into small pieces
1 Bell pepper cut into small pieces
1 Large tomato cut into small pieces
2 Sticks of celery cut into small pieces
1 small portion of salt pork or beacon or beacon bits
2 Teaspoon of thyme
Add 2 teaspoons of food browning
A dash of sea salt
A dash of adobe seasoning
Add to a large pot pre heated with ½ once of EVOO. Cook until vegetables, herbs and spices are soft. Add 1 large can of Pigeon Peas, stir and cook for the next 2-3 minutes.
Add 2 quarts of water and 1 quart of parboiled rice. Stir together once. Bring pot to a boil until water has boiled down and the rice water is even in the pot then turn fire on low heat then cover pot. Let simmer for approx 15-25 minutes.
Once the rice was soaked or dried out, turn stove of. Your peas and rice is done and ready to serve.
2. RED KIDNEY BEANS and RICE
1 Sweet onion cut into small pieces
1 Bell pepper cut into small pieces
1 Large tomato cut into small pieces
1 small portion of salt pork or beacon or beacon bits
2 Teaspoon of thyme
½ Small can of tomato paste
A dash of sea salt
A dash of adobe seasoning
Add to a large pot pre heated with ½ once of EVOO. Cook until vegetables, herbs and spices are soft. Add 1 large can of Red Kidney Beans, stir and cook for the next 2-3 minutes.
Add 2 quarts of water and 1 quart of parboiled rice. Stir together once. Bring pot to a boil until water has boiled down and the rice water is even in the pot then turn fire on low heat then cover pot. Let simmer for approx 15-25 minutes.
Once the rice was soaked or dried out, turn stove of. Your beans and rice is done and ready to serve.
3. OKRA and RICE
1½ pounds of fresh okra or 1 medium size bag from the frozen foods section cut into small pieces. Fry in a large frying pan with a small dash of white flour. Stir while cooking until most of the slime is gone and okra is almost fried dry.
1 Sweet onion cut into small pieces
1 Bell pepper cut into small pieces
2 Large tomato cut into small pieces
1 small portion of salt pork or beacon or beacon bits
2 Teaspoon of thyme
½ Small can of tomato paste
A dash of sea salt
A dash of adobe seasoning
A dash of oregano
Add to a large pot preheated with ½ once of EVOO. Cook until vegetables, herbs and spices are soft. Add okra, stir and cook for the next 5-7 minutes.
Add 2 quarts of water and 1 quart of parboiled rice. Stir together once. Bring pot to a boil until water has boiled down and the rice water is even in the pot then turn fire on low heat and cover pot. Let simmer for approx 15-25 minutes.
Once the rice was soaked or dried out, turn stove of. Your okra and rice is done and ready to serve.
4. PEAS and GRITS
1 Red onion cut into small pieces
1 Bell pepper cut into small pieces
1 Large tomato cut into small pieces
2 Sticks of celery cut into small pieces
1 small portion of salt pork or beacon or beacon bits
2 Teaspoon of thyme
Add 2 teaspoons of food browning
A dash of sea salt
A dash of adobe seasoning
Add to a large pot pre heated with ½ once of EVOO. Cook until vegetables, herbs and spices are soft. Add 1 large can of
Pigeon Peas stir and cook for the next 2-3 minutes.
Add 2 quarts of water and bring to a boil.
While the pot is boiling, at the same time pour approx 1 quart of grits into the pot. While pouring the grits into the pot, stir continuously in order to prevent grits from lumping up. With the grits still being very soft, cover the pot and turn the stove down low and let the grits cook for about 10-15 minutes then turn the stove off.
Serve grits hot.
5. OKRA and GRITS
1½ pounds of fresh okra or 1 medium size bag from the frozen foods section cut into small pieces. Fry in a large frying pan with a small dash of white flour. Stir while cooking until most of the slime is gone and okra is almost fried dry.
1 Sweet onion cut into small pieces
1 Bell pepper cut into small pieces
2 Large tomato cut into small pieces
1 small portion of salt pork or beacon or beacon bits
2 Teaspoon of thyme
½ Small can of tomato paste
A dash of sea salt
A dash of adobe seasoning
A dash of oregano
Add to a large pot preheated with ½ once of EVOO. Cook until vegetables, herbs and spices are soft. Add okra, stir and cook for the next 5-7 minutes then add 2 quarts of water and bring to a boil.
While the pot is boiling, at the same time pour approx 1 quart of grits into the pot. While pouring the grits into the pot, stir continuously in order to prevent grits from lumping up. With the grits still being very soft, cover the pot and turn the stove down low and let the grits cook for about 10-15 minutes then turn the stove off.
Serve grits hot.
MEATS
STOVE TOP JERK CHICKEN
Pounds of chicken legs (Drum sticks) cut into two pieces. Clean chicken in water with lemon and vinegar. Prepare a large pot with ½ oz of EVOO and 4 tea spoons of sugar. Put pot on stove with high fire until sugar stars to caramel. Place chicken portions in hot pot and cover pot 1. for approx 1 minute.
Remove pot cover and stir chicken until all pieces are nearly brown then cover again for the next 2-4 minutes over hot fire.
Now add 3 generous tea spoons of jerk seasoning and stir until chicken is cover with seasoning.
Have 1 green/bell pepper
1 large onion
2 large ripe tomatoes
Cut up into not so small pieces,
Add veggies and herbs to the pot and stir together. Let chicken and herbs cook in their own juices for about 3-5 minutes then add 1 pint of hot water and 1 teaspoon of food browning, cover and set fire under pot on medium for approx. 10-15 minutes.
Now add 4 large carrots cut into large bites size pieces. Let pot sit for about 5-10 minutes on medium heat then add 2 large potatoes cut into large bites size pieces and let sit on medium fire for approx 10-15 minutes then turn stove off and let sit for 10 -15 minutes then serve hot to complete dish.
2. JERKED BONELESS PORK
4 pounds of boneless pork stripes, Make sure stripes are healthy sizes. Soak in one 120z. Bottle of vinegar for about 5 hours then wash in water with lemon juice. Drip dry and place on a large plate for seasoning.
Season with: Small dash of sea salt
Adobe Seasoning
Turmeric
Cover in Jerk seasoning and place into a large container, squeeze 1 large lime on seasoned meat and cover tightly or place into a large plastic bag and zip closed. Let meat sit for 5hrs, 10hrs, and 12hrs. or over night for proper seasoning.
Prepare your grill. Once the fire has simmered down, put meat on the grill and cook to well done and serve near hot.
3. MINT PEPPER LAMB
Acquire a 3-5 pounds rack of lamb or the size of your choice and season with the following. Cut meat according to the way the bone is laid but, don’t separate slices.
Marinade in mint sauce: 2 shots of crème de mint
1 large lime (squeezed)
½ orange (squeeze)
Blend ½ cup of mint levies with 1 pint of water and mix together with ingredients for marinade sauce.
A dash of turmeric
A dash of black pepper
A dash of lemon pepper seasoning
A dash sea salt
A dash of oregano
Lightly season meat and place into large zip lock bag and soak in your marinade sauce for 5-10 hours.
Remove meat from marinade and lightly season with seasoning before placing in a large pan or parish dish and place in the oven per heated at 300 degree for approx. 3-5 hours or until meat is done
4. RENA’S BAKED TURKEY WINGS
2-4 Turkey wings, boiled in a pressure cooker for approx. 30 minutes. Remove and place in a large baking pan then season.
Place in oven preheated to 350-400 degrees
Season wings with the following seasoning.
A dash of sea salt
A dash of black pepper
A dash of turmeric
A dash of lemon pepper seasoning
A dash of cayenne pepper
A dash of adobe
Place into the oven preheated to 350 degrees for 1 hour uncovered.
Add 3 large carrots peeled and sliced slant ways to the outside of the wings in the pan.
Add 2 large potatoes peeled and cut into large bit sizes and placed on the outside of the wings with the carrots.
Mix 1 small can of tomato sauce, a ½ of the same can of water and a dash of the seasoning list above for the wings. Pour this sauce over the potatoes and carrots. Cover and place back into the oven for approx. 1-2 hours. Once done to your liking, remove from oven, let sit for a short while and serve near hot.
5. STEAM PORK CHOPS WITH OKRA
Acquire a 4-8 piece pack of boneless pork chops.
Season with: A dash of sea salt
A dash of black pepper
A dash lemon pepper seasoning
A dash of turmeric
Fry pork chops until medium well or done. But, not charred. Remove from frying pan and place aside.
In large clean frying pan add 1 ounce of EVOO and heat on high fire. Add 1 pound of fresh okras cut into small pieces. Sprinkle with a dash of flour and stir until okra is fried and most of the slime is gone.
Now add 1 can of tomato paste to fried okras with 1 cut of water. Stir and Sautee for about 2-4 minutes then add pork chops and steam for approx. 10-20 minutes then turn stove off. Serve hot to complete dish.
DESERTS
1. SAPODILLA COBBLER
4 Cups of flour, 2 teaspoons of baking powder, 2 eggs (beaten or blended), ½ block of real butter, 2 teaspoons of brown sugar, a small dash of salt and 1 cup of can milk. Mix together thoroughly and make dough. Spread 2/3 of the dough in a small baking pan or a Paris dish.
4 Large sapodillas peeled and remove seeds. Make 4-6 pieces out of the dillies and place into a medium pot. Add 2 ounces of brown sugar and 1 ounce of distilled water. Add 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, ½ teaspoon of ginger and ½ teaspoon cayenne pepper. Stir cook with a wooden or plastic cooking spoon until thicken.
Pour dilly sauce to pie dough in baking pan. Roll the last of the dough thin with a pin roller and spread it over the pie and place in a 250 degree pre heated oven for approx 30 minutes to an hour. Cobbler Pie is done when the top of the pie crust is done. Remove from oven once pie is done and let cool or simply serve warm.
2. PINEAPPLE COCONUT DUFF
2 Large Coconuts graded and place into a large bowl.
3 Cups of flour
2 Eggs
2 Teaspoons of baking powder
4 Teaspoons of ginger power
2 Teaspoons of nutmeg
1 can of coconut milk
½ cup of coconut oil
Mix together thoroughly and make dough. As you knead the dough, use a little flour to make sure the dough turns out real doughy.
Choose 1 large pineapple, peel and remove from the stock. Cut into small pieces.
Get a brand new T-Shirt, rinse it out and let it dry. Place the dough in the center of the T-Shirt and put the pineapple in the middle of the dough then fold closed properly and tie the ends of the T-Shirt together sealing the dough inside.
Place dough into a large pot with 1 part water and 1 part milk. Boil for approx 1 hour to an hour and a half or until the inside of the dough is done. Use a table knife and stick it all the way through and pull it out. When the knife comes out dry or without dough on it, your duff is ready for the next level.
Now let’s prepare the sauce for your duff.
½ Cup of coconut milk
½ Stick of butter
½ oz of coconut oil
½ can condense milk
2 Teaspoons of cinnamon
2 Ounces of Bacardi Rum
Blend thoroughly and pour into a medium side bowl.
Make slices of the duff and place into desert plates and pour a little sauce over slices and serve warm.
3. GUAVA DUFF
12 Large guavas peeled, sliced in half and remove the seeds.
Place guava into the large bowl. Add 4 teaspoons of sugar, 1 teaspoon if nutmeg, and 2 teaspoons of cinnamon. Mix together thoroughly then prepare the dough.
Remove the seeds from the pulp of the guavas using a strainer or a sifter and put into a small bowl until you are ready to make the sauce for your duff.
3 Cups of flour
1 Egg
2 Teaspoons of baking powder
1 Teaspoons of nutmeg
1 Teaspoon of cinnamon
1 small can of milk
Mix together thoroughly and make dough. (At this point you can also add 4 guavas peeled with seeds removed and cut into small pieces to dough batter). As you knead the dough, use a little flour to make sure the dough turns out real doughy.
Get a brand new T-Shirt, rinse it out and let it dry. Place the dough in the center of the T-Shirt and put the guava in the middle of the dough then fold closed properly and tie the ends of the T-Shirt together sealing the dough inside.
Place dough into a large pot with 1 part water and 1 part milk. Boil for approx 1 hour to 2 hour or until the inside of the dough is done. Use a table knife and stick it all the way through and pull it out. When the knife comes out dry or without dough on it, your duff is ready for the next level.
Now let’s prepare the sauce for your duff.
Start with the guava pulp you removed the seeds from earlier
½ Stick of butter
½ oz of coconut oil
½ can condense milk
2 Teaspoons of cinnamon
2 Ounces of Bacardi Rum
Blend thoroughly and pour into a medium side bowl.
Make slices of the duff and place into desert plates and pour a little sauce over slices and serve warm.
4. BANANA BREAD
2 Cups of flour
2 Teaspoons of baking power
2 Eggs (beaten)
¼ Cup of shortening
¼ Cup of coconut oil
¼ Cup of brown sugar
2 Teaspoons of nutmeg
1 Teaspoon of cinnamon
3 Very ripe bananas
Mix flour, baking power and nutmeg together then add bananas and mix thoroughly then the eggs. Lastly add the rest of the ingredients together while adding a dash of whole milk a little at a time as you make this into stiff dough.
Place in a medium size baking pan greased with butter and put in the oven pre heated to 300-350 degrees. Let bread bake for approx. 1-2 hours. Check by sticking a fork into the center of the bread and remove it, if it comes out dry, your banana bread is ready.
Remove from oven and let sit until cool off. Hold pan with oven glove on, turn up side down and allow bread to slide out onto large plate. Turn banana bread right side up, make slices and serve warm.