New Years eve cookup and fired saltfish (Guyanese Style) All the meats can be substituted Callaloo Cookup Ingredients ½ lb pickled pigs tail (1 large tail) or pigs foot 1 lb beef stew meat, cubed 2 tbsp oil ½ lb tripe (may substitute chicken) 5 cups water 1 med onion, peeled and chopped 2 garlic cloves, peeled and chopped 1 lb taro leaves, chopped ¼ tsp chopped fresh habañero pepper (or more to taste) 5 oz can coconut milk Salt and pepper 1 lb Uncle Bens long-grain rice ½ cups chopped red bell pepper, for garnish Preparation • Put the pigs tail in a pot and cover with water. Bring to a boil, and continue to boil for 1 hour. Drain and set aside. • Brown the beef in oil, then add tripe and water. Bring to a boil, reduce the heat and cook at a gentle boil for about 1 hour. Add pigs tail and cook until the liquid has reduced to about 3 cups. • Cut the tripe into pieces, and cut the meat from pigs foot; return the meats to pot. • Add onion, garlic, taro leaves, habañero pepper, coconut milk and salt and pepper to taste. Simmer for 10 minutes. • Add rice. Cover the pot, reduce the heat and simmer for about 30 minutes, until mixture looks nice and green. Garnish with chopped red pepper. Fried Salt Fish Ingredients ½ lb. dried salt fish 2 tsp cooking oil 1 medium onion, sliced 1 green pepper ½ tsp black pepper 2 cloves garlic, finely chipped 1 small hot pepper 1 medium tomato, chopped Preparation • Boil salt fish in water for 15 minutes. • Remove skin and bones and squeeze fish dry. • Flake fish. • Heat oil; saute onion and green pepper. • Add fish and seasonings. • Fry at medium heat. • Add tomatoes and fry until soft.
Posted on: Wed, 31 Dec 2014 01:32:28 +0000
Trending Topics
Recently Viewed Topics
© 2015