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10/19/2011
Hominy Porridge
Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.
Issue #142
10/04/2001
Caribbean 'Polenta'
Fungi (Caribbean "polenta") is a traditional accompaniment to fish and many stews and soups.
Issue #47
10/04/2001
Greens Soup
This is a seafood and pork version of a dish named for the young green leaves of plants like tannia and taro. It can also be made with other greens.
Issue #47
11/09/2011
Menu: Breakfast in Jamaica
A decadent and satisfying menu for an all-out Jamaican breakfast, including hominy, johnnycakes, ackee and saltfish, sorrel tea, and more.
Does Not Apply
05/27/2010
Sponsored Recipe: Wild Chicken Casa Colonial
True Caribbean flavor and zest comes through in this delectable recipe for wild chicken provided by Executive Chef Angel Mejia of Casa Colonial Beach & Spa in Puerto Plata, Dominican Republic. Served with a homemade Creole sauce and fresh avocado salad, this dish will surprise first-timers with pan-fried plantains, sure to tingle the taste buds of even the most experienced palates.
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12/21/2009
Hoppin' John
Black-eyed peas are simmered with ham hocks and rice to create a simple yet delicious and comforting dish.
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Source: What's Cooking America
02/06/2001
Miss Katie's Seafood Stew
What bahamians know as whelks are Cittarium pica, the West Indian top shell, a kind of marine gastropod. They're hard to find in this country. Periwinkles, small marine snails, are a good substitute.
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