British Virgin Islands Shrimp Salad

Caribbean islands with British roots have a significant Indian influence, as the intercourse of empire might suggest. Hence, this salad, whilst staunchly Caribbean, also offers the mellow spice of curry.

Jalapeno and garlic add a more substantial flavoring. But allowing the basic spices to marinate for a few moments permits the flavors to blend and mellow.  A most excellent, healthy, and nutritious repast.

Ingredients


2 cloves garlic, minced

1/2 medium red onion, chopped
1/2 small red pepper, chopped

1 tsp curry powder

1 jalapeno, seeds removed, diced fine


Juice of 2 limes

2 Tbs extra virgin olive oil


Fresh ground black pepper to taste

1 lb cooked shrimp, peeled and deveined, coarsely chopped

1 avocado, peeled and diced

1 large, ripe tomato, diced


2 Tbs chopped cilantro




Method


In a large bowl combine garlic, red onion, red pepper, curry powder, jalapeno, lime juice, olive oil, and ground pepper. Stir and let ingredients marinate at least 5 minutes to allow the flavors to blend.

Add the chopped shrimp, avocado, and tomato. Combine all the ingredients together and gently toss. Top with cilantro and give a final toss.

Serves four as an appetizer or two as an entrée. A wonderful, fresh meal!

South African Corn and Bean Stew

South African Samp and Beans

This is a traditional South African samp (cracked corn kernels) and bean recipe. It takes about 3.5 hours to prepare, so a Saturday or Sunday afternoon is perfect. The recipe is nicely spiced by the jalapeno, garlic, bay leaf, and curry powder. You can experiment to adjust any of the spices up or down. Or remove some and add your own favorite spices!

Extremely filling, you should find this to be a very satisfying and healthy meal.

Ingredients:

16 oz. dry pinto beans

16 oz. samp (cracked corn kernels)

10 cups water

1 bay leaf

2 chicken bouillon cubes

2 cans 15 oz. diced tomatoes, with juice

3 teaspoons curry powder

Freshly ground black pepper

2 potatoes, peeled and diced

6 tablespoons extra virgin olive oil (EVOO)

1 onion, chopped

1 red pepper, seeded and chopped

2 medium jalapeno peppers, chopped (seeds removed if you want to cool it down)

4 cloves garlic, peeled and chopped

Note: you may add salt if desired. I think the salt from the two bouillon cubes is adequate.

Method:

1.      Mix and wash the samp (corn) and beans together in a colander. Wash well to remove any grit.

2.      Put them in a large pot with 10 cups water. Add bay leaf and bouillon cubes. Bring to boil then reduce heat to medium and cook with lid slightly askew until samp and beans just start to become soft, about 2 hours. Stir occasionally to prevent sticking.

3.      Add tomatoes, potatoes, curry powder, and black pepper, stir, and continue to cook for another 30 minutes. 

4.      Place EVOO in a skillet and sauté onions, red pepper, jalapeno, until softened. Add chopped garlic and cook 2 minutes more. Scrape sautéed veggies and EVOO into samp/bean mixture, stir, and continue cooking, another 30 minutes.

5.      Test samp, beans, and potatoes. If any are not fully cooked, continue cooking until done.
Add water if necessary.

6.      Serve with warm slices of whole wheat bread and a rich red wine (cabernet sauvignon for example). Enjoy!