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   Saturday, August 17, 2019 

European Union United Kingdom Cayman Islands Caymanian Coconut Dinner

Rating:

 Recipe      

Submitted by:
Harmac
Honorary Consul


Country: Cayman Islands

INGREDIENTS:

  • 2 Cans Coconut Milk (or Pack)
  • 3-4 lbs Fish
  • ¾ lbs cornmeal (fine)
  • ½ to 3/4 lbs flour
  • 1-2 lbs frozen Yucca (cassava)
  • 2 lbs yam
  • 2 lbs sweet potato (Bonita)
  • 1 Scotch bonnet pepper (hot, hot)
  • 1 Bundle Green Onions (scallions)
  • and Onion and garlic to taste
  • 1-2 Lime or Lemons
  • 1 tsp salt
  • ¼ cup sugar
  • 1 green bell pepper

METHOD / DIRECTIONS:

  1. Prepare fish by cutting in slices and clean using lime juice
  2. Season fish with cut up hot pepper, Scallion, salt and green pepper. Set aside.
  3. Pour coconut milk in large pot and bring to a boil (careful it don’t boil over)
  4. If coconut milk is concentrated add 3-4 cups water to dilute it, also it would help if some cut up onions and garlicky is added.
  5. Put peeled yucca, potatoes, and yam in to boil at this time take the cornmeal and flour and make your dumplings adding the sugar to the batter. Add to the pot.
  6. Add at this time the fish because you don’t want it to boil away. By now all seasoning fish and “Ground Provision” is simmering away. You are allowed to take out little of the gravy and thicken it with flour to your consistency or it may be thick enough. This is where you are the cook and therefore use your discretion. Simmer for about 25 minutes or until all is done. You can be Caymanian about it and squeeze some lemon juice on the fish when it’s in the plate

SERVING SUGGESTIONS:

Get a jug and squeeze some lemon or lime in it with some brown sugar and if you have some Angostura Bitters a teaspoon in the jug would not hurt and you got Swankie. Be care full of biting your fingers there is always a chance. This is Heritage food. Enjoy



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