Caribbean Pork and Plantain Hash

Yield
4 servings (serving size: about 1 1/2 cups)

Ingredients
1 tablespoon low-sodium soy sauce
3/4 teaspoon salt, divided
3/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
1 1/2 tablespoons vegetable oil, divided
1 tablespoon butter
1 1/2 cups coarsely chopped onion
1 cup chopped green bell pepper
2 large yellow plantains, chopped (about 3 cups)
1/2 teaspoon black pepper
4 garlic cloves, minced
1 teaspoon habanero hot pepper sauce
2 tablespoons chopped fresh cilantro

Preparation
Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro.

Nutritional Information
Calories:384 (29% from fat)
Fat:12.5g (sat 4g,mono 3.8g,poly 3.7g)
Protein:26.8g
Carbohydrate:44.9g
Fiber:4.7g
Cholesterol:81mg
Iron:2.8mg
Sodium:674mg
Calcium:38mg

Caribbean cooking@home
by cooking mania

Caribbean Rice and Peas

Yield
Makes 8 to 10 servings

Ingredients
1 small onion, finely chopped
2 garlic cloves, pressed
1 tablespoon olive oil
2 cups basmati rice
2 1/2 cups water
1 (10-ounce) can chicken broth
1/2 cup unsweetened coconut milk
1 (15-ounce) can pigeon peas, rinsed and drained
1 tablespoon chopped fresh parsley
2 teaspoons grated lemon rind
1 teaspoon salt
Garnish: fresh parsley sprigs

Preparation
Sauté onion and garlic in hot oil in Dutch oven over medium-high heat 1 to 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, if desired.

Caribbean cooking@home
by cooking mania

Introduction

Although cuisine differs from country to country in the Caribbean, many dishes are similar. This section provides some of the most popular of Caribbean cuisine.

Spanish, African, French, and Indian cuisine played a dominant role in the formation of what is now known as Caribbean cuisine. These influences were brought by many who began to inhabit the islands and countries long ago. A large amount of dishes usually consist fried foods such as seafood, pork, plantains, and chicken.

Here you can learn how to cook Caribbean food at home by yourself from many popular Caribbean recipes. Let's do it and enjoy the great foods now!

Caribbean cooking@home by cooking mania