St Croix Virgin Islands Recipes

KALALOO VIRGIN ISLANDS STYLE

Kalaloo Virgin Islands Style image

Make and share this Kalaloo Virgin Islands Style recipe from Food.com.

Provided by Member 610488

Categories Gumbo

Time 2h35m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 quarts water
1 lb pig's foot, salted
1 lb salt beef
1 lb ham, uncooked
1/2 lb conch, pounded
1 lb fish, deboned
1 lb crabmeat
3 lbs spinach or 3 lbs mixed greens
12 okra
1 eggplant
hot pepper (optional)

Steps:

Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft.
When meat is half cooked, add fish and crab and continue cooking till meat is tender.
Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot.
Wash greens, and chop fine or put through grinder.
Cut up okras and add with greens to meat and eggplant mixture.
Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water.

Nutrition Facts : Calories 318.1, Fat 16.2, SaturatedFat 5.1, Cholesterol 99.6, Sodium 1138, Carbohydrate 9.6, Fiber 5, Sugar 1.8, Protein 34.4

ST. CROIX TAMARIND BALLS

St. Croix Tamarind Balls image

I was fortunate enough to visit a friend who lived on St. Croix, in the Virgin Islands some years ago. I tasted a tamarind ball and loved it. I recently came across this recipe (although at the time of writing I haven't actually made my own candies yet). Note that some people also add garlic, black pepper or cayenne pepper for flavoring. The time estimate is based on using tamarind paste.

Provided by BarbryT

Categories Candy

Time 15m

Yield 24 candies

Number Of Ingredients 5

Ingredients

1/2 cup tamarind pulp
1 cup white sugar or 1 cup brown sugar
garlic powder (optional)
black pepper (optional)
cayenne pepper (optional)

Steps:

Remove tamarind flesh from the seeds, by scraping with a knife or by rubbing the seeds and sugar against the sides of the bowl with a wooden spoon. (Or, much easier, use tamarind paste!).
Mix the tamarind flesh with the sugar, and roll into a smooth ball, about 3/4 inch in diameter, with a tamarind seed in the center.
Roll the ball in granulated sugar, and store in an airtight container.

Nutrition Facts : Calories 38.1, Sodium 0.7, Carbohydrate 9.9, Fiber 0.1, Sugar 9.7, Protein 0.1

VIRGIN ISLANDS PATES RECIPE BY TASTY

Virgin Islands Pates Recipe by Tasty image

Here's what you need: flour, salt, sugar, baking powder, shortening, cold water, onion, bell pepper, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, tomato paste, scotch bonnet pepper, lean ground beef, oil

Provided by Matthew Johnson

Categories Sides

Yield 6 servings

Number Of Ingredients 19

Ingredients

4 cups flour
2 teaspoons salt
2 teaspoons sugar
2 teaspoons baking powder
½ cup shortening, cold
1 cup cold water, plus 2 tablespoons, divided
1 onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
5 cloves garlic, minced
salt, to taste
pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
2 tablespoons tomato paste
½ scotch bonnet pepper, minced
1 lb lean ground beef
4 cups oil, for frying

Steps:

In a large bowl, mix together the flour, salt, baking powder, and sugar.
Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.
Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.
Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.
Heat a skillet on medium high with 2 tablespoons of olive oil.
Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.
Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.
Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.
Unwrap the rested dough and roll it out on a work surface until ⅛ of an inch (3 mm) in thickness. Using an inverted 6-inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough circles.
Take a dough circle and place ½ cup (110 G) of filling into the center of the circle, leaving about 1½ inches (3-cm) of room around the edges.
Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.
Preheat fryer oil in a large pot on high heat to 350°F (180°C).
Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.
Enjoy!

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