Beginning with the Bahamas within the north and ending with Trinidad and Tobago simply above Venezuela, the islands of the Caribbean are notably distinctive as a result of they’ve been influenced by completely different communities from the world over, from Africa, India, China, Syria, Lebanon and past. All of which helps make our delicacies so eclectic, but someway additionally so related proper throughout the culinary tradition.Bhaji rice with salted pork (pictured high)Spinach is usually referred to as bhaji within the Caribbean, little doubt derived from the varied Indian communities who migrated right here. That is simply one of many many scrumptious one-pot rice dishes present in our conventional cooking, and options spinach, pumpkin, coconut milk and salted pork. The latter would usually imply salted pig tail, however right here I’ve used pork shoulder, as a result of it’s a bit extra accessible and since it has far more meat on it and is way much less fatty. You’ll have to salt it for no less than two days upfront.Prep 25 minSalt 48 hr+Prepare dinner 1 hr 30 minServes 4-6For the salted pork500g pork shoulder, trimmed and reduce into medium chunks2 tbsp high quality sea salt1 tbsp white sugarFor the rice stew3 tbsp olive oil, or rapeseed oil1 brown onion, peeled and finely diced3 garlic cloves, peeled and crushed8 okra, thinly sliced200g contemporary spinach leaves, finely chopped150g pumpkin flesh, or butternut squash flesh, grated500g jasmine rice, rinsed400ml can coconut milk¾ tbsp flaky sea salt, or to taste1 tsp floor black or white pepper1 contemporary bay leaf15g coriander leaves and delicate stalks, or chadon beni or Thai parsley, finely chopped1 scotch bonnet, break up in half lengthways (for those who choose much less warmth, go away it unsplit)Just a few sprigs contemporary thymePut the pork, salt and sugar in a bowl, combine to coat, cowl, then put within the fridge for no less than 48 and as much as 72 hours, so it will get properly salted.Rinse the meat to take away the surplus salt, put it in a medium pan, add sufficient chilly water to cowl, and convey to a boil. Flip down the warmth to a medium simmer, go away to prepare dinner for 40-50 minutes, till the meat is good and tender, then drain.Put the oil in a big saucepan on a medium warmth. As soon as it’s scorching, add the onions and garlic, and prepare dinner, stirring, for a few minutes, till delicate. Add the sliced okra, prepare dinner for a minute or so to melt that, too, then stir within the poached salted pork, spinach and pumpkin. Combine properly and prepare dinner for just some minutes extra, simply till the pumpkin takes on a bit color.Flip down the warmth a bit so the spinach doesn’t catch and burn, and maintain stirring for a minute or so – the juices launched by the meat and veg ought to cease the contents of the pan from drying out. Stir within the rice, pour in 450ml water and the coconut milk, then season with the salt, pepper, bay leaf and coriander.Flip up the warmth to medium-high, then, as soon as it’s effervescent away, flip all the way down to a simmer and poke the thyme and scotch bonnet into the rice – this fashion, the chilli will launch its warmth slowly and flavour the entire pot. Cowl the pan and go away to prepare dinner for 25-35 minutes, till the rice has absorbed many of the liquid and is tender and cooked via – maintain checking on it sometimes. This dish is supposed to be fairly moist and sticky, so if the liquid will get absorbed too shortly or/and earlier than the rice is cooked, add a bit further water.Ladle into bowls and serve scorching.Fish curry with inexperienced mangoKeshia Sakarah’s fish curry with inexperienced mango.That is based mostly on a Guyanese dish referred to as gilbaka fish curry. It’s normally made with the fish discovered within the many rivers that run via the Amazon rainforest to the northern areas of Brazil, earlier than finally arriving on the Atlantic Ocean. I’ve used haddock to mimic the meatiness of these river fish.Prep 20 minMarinate 1 hr+Prepare dinner 45 minServes 4For the contemporary seasoning1 small onion, peeled and finely chopped2 spring onions, trimmed and finely sliced5-6 garlic cloves, peeled1½ scotch bonnet peppersFor the curry600g piece contemporary haddock fillet, reduce into 4 steaks4 tbsp curry powder2 tbsp amchar masala, or garam masala1 tbsp tomato paste4 tbsp rapeseed oil, or vegetable oil1 medium tomato, diced1 unripe inexperienced mango, halved, stoned and reduce into skin-on slices1 tbsp tamarind paste1 tbsp sea salt, or to taste¼ tsp floor black pepperFirst make the contemporary seasoning mix. Put all of the onions in a mortar with the garlic and scotch bonnet, then grind to a paste (alternatively, pulse in a blender). In the direction of the top, add as much as 60ml chilly water to assist make a easy paste.Put the fish steaks in a bowl, add a 3rd of the seasoning paste, then rub all around the fish to coat. Cowl and marinate within the fridge for no less than an hour and as much as in a single day.Subsequent, make the curry paste. Put all of the remaining seasoning paste in a bowl, add the curry powder, amchar masala, tomato paste and 4 tablespoons of chilly water, and blend properly to mix.Put the oil in a big, heavy-based pan on a medium warmth, then add the curry paste – take care, as a result of it could spit. Stir-fry the paste for a few minutes, till it begins to odor very aromatic, many of the liquid evaporates and the oil begins to separate. Stir within the chopped contemporary tomato – at this stage, the combination will launch extra oil and the spices could begin to catch a bit, so regulate issues – and prepare dinner for 4 or 5 minutes, till the tomatoes soften and begin to break down.Add the inexperienced mango, stir to coat, then go away to prepare dinner for a couple of minutes, to melt a bit. Stir within the tamarind paste, salt, pepper and 300ml water, flip up the warmth barely, so the combination involves a simmer,then go away to prepare dinner for an additional eight to 10 minutes.Drop the fish into the curry, together with all of the seasoning from the bowl, push down gently to cowl within the sauce, then go away to poach for 10-12 minutes, till it’s cooked via – don’t flip it an excessive amount of or it could break up. As soon as the fish is cooked, the curry is able to serve with rice or roti.
Keshia Sakarah is a chef, meals author and meals educator. Her e-book, Caribe: A Caribbean Cookbook with Historical past, is printed by Quadrille at £30. To order a replica for £27, go to guardianbookshop.com
