Recipes
Virgin Islands Johnny Cakes
Ingredients:
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
1/4 cup milk or water
Instructions:
Mix flour, baking powder, sugar, and salt.
Add butter and water to form a dough.
Roll into small balls, flatten, and fry each side in hot oil until golden. Cool slightly before serving.
Baking Instructions:
Preheat the oven to 350°F (175°C).
Mix flour, baking powder, and salt, then add butter and milk to form dough.
Roll into balls, flatten, and bake on a sheet for 15-20 minutes until golden.
Enjoy warm!
Puerto Rican Mofongo
Ingredients:
2 green plantains, peeled and cut 1/4 inch
1 garlic clove, mashed
2 tablespoons pork cracklings
1 teaspoon salt/seasoned salt
1//4 cup chick broth(any)
1/2 teaspoon black pepper
cilantro
3 tablespoons butter
1 cup bacon(optional)
Instructions:
Fry plantains until lightly golden, then mash with garlic, butter in a pestle; also adding in pork cracklings and other ingredients.
Shape with pestle or small bowl and serve with meat of choice.
Nigerian Puff-Puff
Ingredients:
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon yeast
1/4 teaspoon nutmeg (optional)
1 cup lukewarm water
Vegetable oil for frying
Instructions:
In a large bowl, combine flour, sugar, yeast, and nutmeg. Slowly add water while mixing to form a thick batter.
Cover the bowl with a clean towel and let the batter rest in a warm place for about 1 hour until it doubles in size.
With adult help, heat vegetable oil in a pan over medium heat.
Use a spoon to scoop the batter and carefully drop it into the hot oil. Fry until golden brown on all sides.
Remove from oil and place on paper towels to drain excess oil. Enjoy while warm!
Indian Chicken Tikka Masala
Ingredients:
500g boneless chicken, cut into cubes
1/2 cup yogurt
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp paprika
1 tsp garam masala
1 cup tomato puree
1/2 cup cream
1 tbsp butter
Instructions:
~Marinate the Chicken~
Combine yogurt, ginger-garlic paste, turmeric, paprika, and garam masala. Add chicken cubes and marinate for 1-2 hours.
~Grill the Chicken~
Grill or pan-sear the chicken until slightly charred. Set aside.
~Make the Sauce~
Heat butter in a pan. Add tomato puree and cook for 10 minutes. Stir in garam masala and salt.
Add cream and mix well.
~Combine~
Add grilled chicken to the sauce and simmer for 5 minutes. Serve with naan or rice.
Chinese Kung Pao Chicken (宫保鸡丁)
Ingredients:
1 pound chicken breast or thigh, diced
½ cup roasted peanuts
8 dried red chilies
2 garlic cloves, minced
1 tablespoon minced ginger
2 green onions, chopped
1 tablespoon rice vinegar or white grape juice
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil
Instructions:
Marinate chicken with 1 tablespoon soy sauce, rice vinegar, and cornstarch for 20 minutes.
Heat oil in a wok. Stir-fry dried chilies until fragrant.
Add garlic, ginger, and chicken. Stir-fry until chicken is cooked.
Add peanuts, remaining soy sauce, sugar, and green onions. Stir well and serve hot.
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