Friday, April 1, 2016
I'm on Day 7 of my Cooking Around the World Adventure. This has been our favorite so far!
Antigua and Barbuda - Caribbean
It's hard to believe we can be eating this well in Liberia. Granted, some of the ingredients like the bacon and pork chops were brought with us from Monrovia, but most of it came from our backyard garden or our local open-air market. I made the yogurt with just water, milk powder, and a starter, the beans cooked in just minutes in my electric pressure cooker, and the salsa roasted in my tiny electric toaster oven. The grill was designed by my husband and made locally by welders. The entire meal cost us less than $10.
I hope you enjoy it as much as we did!
Antigua Pork Chops
Mix a generous amount of cumin with butter
Slather the pork chops with the cumin-butter
Fry bacon for a 2-3 minutes
Cut plantains into chunks
Wrap plantains with bacon
Black Bean Cakes
2 cups black beans
salt & pepper
Use a food processor to make a paste
Form into patties
Fry in a thin layer of oil
Top with the salsa and yogurt (below)
5 roma tomatoes
1 medium onion
5 cloves garlic
Drizzle olive oil over the vegetables and sprinkle with salt
Roast in very hot oven (400 + degrees) until soft
Transfer to food processor, add more salt and blend until smooth
2 cups boiling water
2 cups room temperature water
2 cups milk powder
1 dollop fresh yogurt
Combine all of the above in the order listed.
Cover bowl with a tight fitting lid and wrap in 2-3 layers of towels or blankets to keep warm.
8-10 hours later you will have a fresh batch of yogurt.
1/2 cup plain yogurt
1/2 lemon, freshly squeezed
2 Tbl freshly chopped cilantro
1 small pineapple
1 small coconut
Place in blender until smooth
Put through strainer to sift out remaining solids
Place in freezer until icy.