Caribbean Rice.

Sweet coconut and kidney bean Caribbean rice will bring taste of tropics to your palate

Ingredients:

120g / 4 oz Basmati rice
60g / 2 oz precooked kidney beans
240 ml hot water
60 g / 2 oz freshly grated coconut (plus 1 tablespoon for garnishing)
1 teaspoon salt
1/2 teaspoon white pepper
1 small red onion finely chopped
2 green chillies finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh coriander

Method:

1. Wash the rice and soak it for 30 minutes in cold water.
2. Add oil in a large pan with a lid and wait for it to heat up.
3. Add the onion and sauté it for 2-3 minutes until it is translucent
4. Drain the rice and add it to the onions, sauté the rice for a couple of minutes until all the grains are coated in oil.
5. Add the coconut, pepper and salt to the rice together with the kidney beans and chillies.Mix the spices into the rice.
6. Add the hot water and bring the rice to boil. Reduce the heat to lowest setting, cover the rice and cook for 25 minutes.(Do not open the pan lid in this time)
7. After 25 minutes, open the lid all the water will be absorbed and rice should be cooked. Fluff up the rice with a fork.
8. Transfer the rice to a serving platter.Garnish the rice with the remaining coconut and fresh coriander.

Caribbean food is really delicious and you can get so many different variety of dishes. Why not check out this post about 10 dishes to eat in the Caribbean.

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Spanish saffron and paprika Rice

Flavours of Caribbean event by simply.food guest hosted by Tina of The spicy pear

Plantain Fritters

Spicy savory plantain fritters perfect for a tea time treat.

Ingredients:

4 green plantains peeled and grated
1 small clove garlic finely crushed
1 small white onion finely sliced
2 green chillies finely chopped
1/2 teaspoon salt
1/4 teaspoon chilli powder
pinch bicarbonate of soda
2 tablespoons plain flour
1-2 teaspoons water
600 ml sunflower oil for frying

Method:

1.In a bowl add the grated plantain, onion slices, salt,chilli powder, green chillies, bicarbonate of soda and the flour.
2. Mix the ingredients together, only add enough water so that the mixture  binds together without being too wet.
3. Form small  patties of the mixture and place them on a tray.

4. Heat oil in a large pan, when it is hot turn the heat down to medium nad fry the patties in small batches until golden brown.Do not be tempted to cook on high heat otherwise fritters will be uncooked on the inside.
5. Drain on kitchen paper fry the next batch.
6. Serve hot with chilli sauce or dip of choice.

I love making plantain crisps and this lovely Caribbean pepp

erpot stew both are really delicious.

Submitting to:
Flavours of Caribbean event by simply.food guest hosted by Tina of The spicy pear

Plantain Crisps

Plantain Crisps, savour a delicate sweetness with a crunch in every bite.

Ingredients:

4 green plantain (raw)
600 ml sunflower oil for deep frying
Pinch of crushed chilli flakes
1/4 teaspoon salt

Method:

1.Wash and peel the plantain and slice thinly in rounds using the fine setting on the mandolin.The thinner the slices the crispier they will turn out.
2. Separate the slices and spread them out on a teacloth.
2. Heat the oil in a large deep pan and allow it to heat up.
3. Fry the plantain slices on medium heat until slightly golden brown and crisp.This is very important as frying them on high heat will result in soft chips rather than crispy crisps.
5. Drain on kitchen paper.
6. Sprinkle the crushed chilli flakes and salt .