LibGuides: Caribbean Studies: Caribbean American Heritage Month

Caribbean Music Genres on Spotify

100 Merengues Classic's 80s 90s - Solo Hits Type of music and dance from Dominican Republic. The etymology of its name is much disputed. It may derived from the French meringue, a dessert made from whipped egg whites and sugar, but is equally likely to be related to similar West African words related to dance and music. Merengue are fast arrangements with a 2/4 beat. The traditional instrumentation for a conjunto típico (traditional band), the usual performing group of folk merengue, is a diatonic accordion, a two–sided drum, called a tambora, held on the lap, and a güira. Merengue is first mentioned in the Dominican Republic in 1854. In the Dominican Republic it was promoted by Rafael Trujillo, the dictator from the 1930 to 1961, who turned it into the country's national music and dance style. In the United States it was first popularized by New York-based groups and bandleaders like Rafael Petiton Guzman, beginning in the 1930s, and Angel Viloria y su Conjunto Típico Cibaeño in the 1950s. It was during the Trujillo era that the merengue "Compadre Pedro Juan", by Luis Alberti, became an international hit and standardized the 2-part form of the merengue.
100% Cumbia Cumbia is a music genre popular throughout Latin America. The Cumbia originated in Colombia's Caribbean coastal region and Panama, from the musical and cultural fusion of Native Colombians and Panamanians, slaves brought from Africa, and the Spanish during colonial times in the old country of Pocabuy, which is located in Colombia's Momposina Depression and in the northeast of Panama, in the ancient palenques of the Congo nation. Cumbia began as a courtship dance practiced among the African population, which was later mixed with Amerindian steps and European and African instruments and musical characteristics. Cumbia is very popular in the Andean region and the Southern Cone, and is for example more popular than the salsa in many parts of these regions.
Caribbean Calypso Discover Trinidad & Tobago's rich musical history with these traditional Calypso tunes. The calypso style is one of the most recognized traditional music in Trinidad and Tobago, San Andrés, and Providencia Islands. Its cultural language and its music are very diverse. As a result, calypso has positioned itself as one of the most influential West Indian areas. Calypso is a type of African American song strongly related to the musical practices during carnival times. Despite the value of this music, the lyrics are a very distinctive element of this genre. Calypso’s lyrics have a significant social and political relevancy. The songs of calypso use satire, mockery, and double meaning as an essential part of their narrative.
Compas 2022 The compas, konpa or kompa, is one of the genres that has marked the musical modernity of the Caribbean territory, Haiti. This musical style emerged in the 50s of the last century. Its name is due to the way of calling rhythm or tempo sequence in Western music, compass. The Caribbean musical styles that most influenced the formation of the compa genre were the Dominican merengue, the Puerto Rican bomba, the Jamaican calypso, and the Cuban son.
Hits of Bachata Bachata is a genre of music that originated in the countryside and the rural neighborhoods of the Dominican Republic. Its subjects are often romantic; especially prevalent are tales of heartbreak and sadness. In fact, the original term used to name the genre was amargue ("bitterness," or "bitter music"), until the rather ambiguous (and mood-neutral) term bachata became popular. The form of dance, Bachata, also developed with the music. Bachata originates from the Dominican Republic and is a guitar based music which recently evolved from bolero. During much of its history Bachata music was denigrated by Dominican society and associated with rural backwardness and delinquency. In the 1990s, bachata 's instrumentation changed from acoustic Spanish guitar to electric steel string. The new electric bachata soon became an international phenomenon, and today bachata is as popular as salsa and merengue in Latin American dancehalls.
Quelbe! Music of the U.S. Virgin Islands The traditional music of the Virgin Islands is quelbe, also called scratch or fungi. A quelbe band consists of a banjo, a conga drum, a squash, and a triangle. Other instruments sometimes included are guitar, bass, saxophone, and flute. Quelbe music developed on sugar plantations, where slaves used materials at hand to provide a rhythm and melody to which they could tell stories, share jokes, and spread gossip. The music was influenced by African rhythms and the sound of Danish and British military bands. Quelbe music grew in popularity as the restrictions of slavery ended and the music form could spread freely. Many older Virgin Islanders have sweet memories of nights spent dancing to the sound of the village quelbe band. Quelbe music still tells stories and jokes, often with a risqué undertone. Quelbe is especially popular at Christmastime, providing a new and refreshing take on Christmas music. Traditionally, quelbe bands would go serenading in the wee hours of Christmas morning, wishing their neighbors a merry Christmas.
Reggae Classics 70s 80s & 90s: The Best Reggae Songs of All Time: Reggae Music Hits; Top Reggae Enjoy the best reggae songs of all time. Reggae is a music genre that originated in Jamaica in the late 1960s. While sometimes used in a broad sense to refer to most types of popular Jamaican dance music, the term reggae more properly denotes a particular music style that was strongly influenced by traditional mento and calypso music, as well as American jazz and rhythm and blues, especially the New Orleans R&B practiced by Fats Domino and Allen Toussaint, and evolved out of the earlier genres ska and rocksteady.
Rumba Cubana The rumba is one of the most attractive genres on the Cuban sound scene. This style had its origin in the 19th century, but it did not reach international recognition until the 20th century. It’s recognized as a party, dance, or ‘toque’ (religious or irreligious ritual) of a profane type. However, its musical essence is the rhythmic framework played by percussion instruments. Rumba music reveals the presence of a cultural combination of Afro-Cuban sounds. Also, this genre has three musical variants: yambú, Columbia, and guaguancó. The rumba is performed by large groups that include a mixed choir of 4 or more people, percussion instruments (idiophones and membranophones).
Salsa Classics Timeless Salsa from your favorite legends. Salsa is used as a general moniker for various forms of latin dance music like Mambo, Cha cha cha, Pachanga and Son. It however also refers to a fusion of these musical styles with Jazz and RnB and Soul pioneered by mainly Cuban and Puerto Rican musicians in New York in the 60s and 70s and which has grown to become a musical genre in its own right.
Zouk Classics Zouk Classics from a variety pf Albums and Artists. Zouk (or Zouk béton) is a fast jump up carnival beat style of rhythmic music originating from the Caribbean islands of Guadeloupe and Martinique, popularized by the French Antilles Kassav' in the 1980s. Elements of gwo ka, tambour bélé, ti bwa and biguine vide, including the full use of the MIDI technology, are prominent in zouk. Its originator French Antilles Kassav' is the only band that includes it in its repertoire to a lesser extent. Too fast, the style lost ground in the 80's due to the strong presence of kadans or compas music, the main music of the French Antilles. Today, zouk is the French Antilles compas music, also called zouk love.

Caribbean Databases

June is Caribbean American Heritage Month

According to the Institute of Caribbean Studies, “Caribbean immigrants have been contributing to the well-being of American society since its founding. Alexander Hamilton, the First Secretary of the Treasury was from the Caribbean island of Nevis. We count among our famous sons and daughters, Secretary of State Colin Powell, Cicely Tyson, W.E.B Dubois, James Weldon Johnson, Harry Belafonte and Sidney Poitier to name a few. ICS' effort began in 1999 with a petition to President Bill Clinton for the recognition of a Caribbean American Heritage Month."

The nations included in the Caribbean are: Anguilla, Antigua and Barbuda, Aruba, The Bahamas, Barbados, Belize, Bonaire, British Virgin Islands, Cayman Islands, Cuba, Curaçao, Dominica, Dominican Republic, Federal Dependencies of Venezuela, Grenada, Guadeloupe, Haiti, Jamaica, Martinique, Montserrat, Nueva Esparta, Puerto Rico, Saba, Saint Barthélemy, Saint Kitts and Nevis, Saint Lucia, Saint Martin, Saint Vincent and the Grenadines, Saint Andrés and Providencia, Sint Eustatius, Sint Maarten, Trinidad and Tobago, Turks and Caicos Islands, and United States Virgin Islands.

National Caribbean American Heritage Month

Discusses overview of the history of Caribbean Heritage Month, famous Caribbean leaders involving their contributions to the United States, common foods and celebrations reflecting the rich ethnic and cultural heritage of the Caribbean peoples. (3:56 min.)

Jun 2, 2016 USPTO celebrates Caribbean American Heritage Month by exploring the many nations and one voice that our Caribbean American employees bring to the agency. The many nations of the Caribbean - from Haiti, to Jamaica, to Guyana and more − share their diverse racial, cultural, and religious backgrounds as well as cuisines, carnivals, festivals, music, dance, film, and literature that enrich our social landscape. This month, we proudly recognize the tremendous contributions Caribbean Americans bring to the realm of Intellectual Property and to the USPTO community. (5;53 min.)

Caribbean American Heritage Month Celebrations

Online/Virtual Events

National Caribbean American Restaurant Week Deh Abroad Village & the Caribbean-American Restaurant Association (C.A.R.A.), along with regional partners across the US, will Celebrate the 2nd National Caribbean-American Restaurant Week (CRW) during June 12-18, 2022 in recognition of June National American Heritage Month.
Travel Advisors Selling The Caribbean Heritage month One Caribbean, Many Voices. A group for professionals selling the Caribbean. One stop spot educating and sharing knowledge of everything Caribbean. Get to know the happenings on the islands and when a supplier is in your area. Get updated on hotels, attractions, and stay abreast at all times.
Virtual Family Storytime: Caribbean American Heritage Month The event is online only. Come celebrate Caribbean American Heritage Month with songs, rhymes, and favortie read-aloud books in the this storytime that's fun for the whole family. For young children of all ages. Ideal for caregivers with multi-aged children. For ages 0-5.
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Wednesday, June 8, 2022, 11 - 11:30 AM
End times are approximate. Events may end early or late.
Location

Online Only
Throg's Neck Library

Coconut: Topic Fruit of the coco palm (Cocos nucifera), a tree widely distributed through tropical regions. The seed is peculiarly adapted to dispersal by water because the large pod holding the nut is buoyant and impervious to moisture.
Cumin: Topic Cumin (Cuminum cyminum) seems to be a Mediterranean plant - as are most other members of the carrot family - although some think it originated in Asia, and it apparently has been cultivated in India, Egypt, and the Mediterranean region since time immemorial.
Green Avocado Also known as a “pear” in Jamaica, green avocado is often sliced and used as a side to a dish. The oils in the fruit are also beneficial in natural hair formulas.
Jamaican Jerk Spice Spices in jerk or creole seasoning include fresh thyme, pimento, and chili. It can also be used to add a spicy kick to dishes.
Paprika While at its core paprika is ground red pepper, there are many varieties depending on how it’s prepared. Sweet paprika, which is generally what is found in Caribbean cuisine, tends to be lighter, while smoked paprika is more savory and spicier. Paprika is used as both a flavor component and a garnish.
Paprika While at its core paprika is ground red pepper, there are many varieties depending on how it’s prepared. Sweet paprika, which is generally what is found in Caribbean cuisine, tends to be lighter, while smoked paprika is more savory and spicier. Paprika is used as both a flavor component and a garnish.
Plantains Part of the banana family, they’re sold either green or semi-ripe (with a mottled skin), or ripest and sweetest with a black skin. Plantains are often fried or boiled—or even made into fries, as they have similar texture to potato.
Scotch Bonnet Pepper The famous chili pepper is an iconic ingredient in Caribbean cooking. It’s very hot, so make sure you use with care. Remove the seeds and inner ribs before cooking for less spice, or chop it up or add the whole thing for extra spice.
Yuca Yuca is the root of the cassava plant. The large, tapered roots are similar in shape to a sweet potato and can be anywhere from one to several pounds in size. Yuca’s high starch content makes it rather dry, so including a sauce helps.

Banana Beignets Recipe by Chef Jouvens Jean Ingredients 1 quart coconut oil (for frying) 2 large eggs 1 cup self-rising flour 1 tsp vanilla extract 1/2 cup whole milk 2 tbsp granulated sugar 1/4 tsp salt 2 ounces medium diced banana 1 tsp powdered sugar for dusting Prep time: 18 minutes Cook time: 3–4 minutes Serves 10–12 Steps 1. Heat oil in deep fryer or a heavy-bottom saucepan to 350°F. 2. Whisk eggs in a large bowl. Add flour, vanilla extract, milk, sugar, and salt. Whisk until smooth. Lightly fold in the banana. 3. Using a 1-ounce scoop, place 4 to 5 scoops of the batter into the hot oil. 4. Cook until caramel brown on both sides, then remove the beignets from the oil. Place the beignets on a paper towel–lined plate. 5. Sprinkle with powdered sugar while beignets are still warm
Banana Fritters with Chocolate Rum Sauce (US Virgin Islands) Recipe by Chef Winston Williams. Preparation time: 15 minutes Serves 6 Steps For Fritters 1. In a large bowl, mash the bananas. 2. Mix in milk, eggs, and butter until smooth. 3. Add fl our, sugar, baking powder, salt, and cinnamon into the banana mixture. 4. Fold in all ingredients. 5. Heat oil to 350°F. Drop a spoonful of batter into hot oil and cook until brown, about 3–8 minutes. 6. Drain fritters on a paper towel and serve with chocolate rum sauce (drizzle or dip). For Chocolate Rum Sauce 7. Heat milk in the microwave; do not boil. 8. Pour in chocolate and stir until chocolate is completely melted. 9. Stir in the rum. Banana Fritters with Chocolate Rum Sauce (US Virgin Islands) Recipe by Chef Winston Williams. with Chocolate (US Virgin Islands) Ingredients Fritters 2 ripe bananas 2 tbsp milk 2 eggs 1 tbsp butter, melted 1 cup all-purpose fl our 3 tbsp white sugar 1 tsp baking powder 1/2 tsp salt 1/4 tsp ground cinnamon Oil, for frying Chocolate Rum Sauce 8 oz semi-sweet chocolate, chips or chopped 4 oz evaporated milk, heated 1/2 tbsp dark rum (or more)
Bannann Peze (Pressed Plantains - Haiti) Recipe by Chef Jouvens Jean Preparation time: 20 minutes Cook time: 10 minutes Serves 2 Steps 1. Peel the plantain by cutting off both ends of the plantain and then cutting a shallow incision lengthwise from end to end. Place the plantain in the bowl of warm water for about 10 minutes. 2. Then, using the backside of your thumbnail, push the skin of the plantain away from the fl esh in a steady, upward motion. Once the skin is off, slice the plantain diagonally into 1-inch pieces. 3. Heat the oil in a medium, heavy-bottom skillet over medium heat. 4. Once the oil is hot, place the cut plantains in the oil and fry them for about 3 minutes. Remove the plantains from the oil and place them on a cutting board. 5. While the plantains are still warm, using an item with a hard, fl at surface, press down on the plantains and fl atten them to 1/4-inch-thick or to your desired thickness. You can also use a plantain press. 6. Add the water and salt to a bowl and stir until the salt has dissolved, then place the pressed plantains in the salt water. Remove plantains from the water and return them back to the skillet of hot oil and continue frying until the outer layer is crispy. 7. When plantains are crispy, remove them from the oil using tongs and add the Epis Creole Seasoning while plantains are still hot. Place the fried plantains on a paper towel to absorb excess oil.
Conch Fritters with Dipping Sauce (Bahamas) Recipe by Chef Winston Williams Preparation time: 15 minutes Cooking time: 10 minutes Serves 8 Ingredients 1 quart oil for frying 1/2 Scotch bonnet pepper 1/2 cup Spanish onion, chopped 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 3 cloves garlic 1 stalk celery, chopped 1 lb ground conch 1 tsp fresh thyme 3 tbsp chopped parsley 2 large eggs 1 cup milk 1 1/2 cup all-purpose fl our 3/4 tsp baking powder 3/4 tsp salt Steps 1. Heat the oil in a large pot or deep fryer to 350°F. 2. To the bowl of a food processor, add all peppers, garlic, onions, and celery; pulse quickly 10–15 times. Transfer to a large mixing bowl. 3. Add conch, thyme, and parsley to bowl; combine well. 4. In a separate small bowl, combine milk and eggs. 5. Add milk-egg mixture to conch mixture, combine well. 6. Combine fl our, baking powder, and salt separately (dry mix). 7. Fold the dry mix into the conch mixture to form the batter. 8. Using a tablespoon, drop the batter into the hot oil and fry until golden brown. Conch Fritters with Dipping Sauce (Bahamas) Recipe by Chef Winston Williams. For Dipping Sauce, combine 1/2 cup ketchup 1 1/2 tbsp lime juice 1 1/2 tbsp mayonnaise 1 tbsp hot sauce 1 tsp lemon pepper Salt and pepper to taste
Floribbean Grilled Mahi-Mahi Escovitch Recipe by Chef Winston Williams Preparation time: 5 minutes Cook time: 70 minutes Serves 2 Ingredients Fish 2 (6-ounce) mahi-mahi or grouper fi llets (each 1/2- to 1-inch-thick) 4 tbsp olive oil 1/2 tsp salt 1/8 tsp paprika 1/4 tsp cumin 1 tbsp fi nely grated lime peel Escovitch Marinade 1 medium yellow onion (Spanish), thinly sliced 1 medium carrot, thinly sliced or julienned 1/2 red bell pepper, julienned (cut into strips) 2 cloves garlic (smashed) 10 fresh thyme sprigs 1 medium Scotch bonnet pepper, sliced 6 whole allspice berries 1/4 cup grapefruit juice 1/4 cup orange Juice 3 tbsp lime juice 1/3 cup red wine vinegar 1 tbsp honey 3 tbsp of olive oil Salt/pepper Fresh cilantro, torn or rough-chopped (about 15–20 leaves), optional Steps For the fi sh 1. Preheat a gas grill or grill pan. 2. Arrange fi sh on a large piece of wax paper or platter; rub fi sh with olive oil and sprinkle with salt, paprika, cumin, and lime peel. 3. Place on hot grill or grill pan, cook all the way through or fi nish in the oven, do not overcook (approximately 140°F internal temperature). 4. Place grilled fi sh in a shallow bowl. For the marinade 5. Bring the fi rst 12 ingredients to boil in a large saucepan. 6. Reduce heat to medium-low; simmer uncovered until carrots are crisp-tender, occasionally stirring, about 5 minutes. 7. Remove from heat and stir in oil and cilantro; season to taste with salt and pepper. Assembly 8. Pour marinade over fi sh. Let marinate at room temperature for at least 1 hour and up to 2 hours.
Green seasoning (Trinidad) Recipe by Paulette Daley Ingredients 1 small bunch of culantro (or cilantro) 1/2 bunch of parsley 5 escallions, chopped 1 head of garlic, peeled 8 sprigs thyme 1 stalk of celery 2 Scotch bonnet peppers 1/2 tsp salt 1 small/medium onion, sliced 1/2 red bell pepper 1 tbsp olive oil (optional) 1 tbsp water (optional) Steps 1. Rinse ingredients thoroughly. 2. Place all of the ingredients into a blender. 3. Blend until a puree is formed. Add olive oil and water to help things move along quickly. 4. Refrigerate in container for up to 1 month.
Jerk Pork (Jamaica) Recipe by Paulette Daley Ingredients 5 lb pork shoulder, sliced into 1-inch-thick slabs 1 large onion 5 stalks escallion 5 cloves garlic 5 sprigs thyme 12 pimento seeds, crushed 1 Scotch bonnet pepper (without seeds) 1 tsp salt 2 tsp sugar 1 tsp black pepper 1/2 bottle Jamaican jerk seasoning Aluminum foil Soaked apple wood chips (if using grill) Red Stripe beer (if using grill) Cook time: 2 1/2–3 hours Serves 10–12 Steps 1. Blend onion, escallion, garlic, thyme, pimento, Scotch bonnet pepper, salt, sugar, black pepper, and jerk seasoning in a small food processor. Reserve 1 tbsp of seasoning. 2. Marinate cleaned and washed pork in remaining seasoning for 24 hours. Using an oven 3. When ready to cook, preheat oven to 400°F. 4. Add marinated pork to baking container, cover with foil, and cook for 30 minutes. 5. Lower temperature to 275°F and allow to cook slowly until pork is tender. Baste pork with juices every 20 minutes until cooked. 6. Chop into small pieces and serve. Using charcoal grill 3. When ready to cook, preheat charcoal grill to 400°F (indirect heat method). Wrap soaked wood chips in foil and puncture. Add reserved seasoning and Red Stripe to a spray bottle. 4. Add marinated pork to grill over indirect heat. Close grill and cook for 30–45 minutes. 5. Lower grill temperature to 275°F and allow to cook slowly (direct heat), fl ipping every 30 minutes until tender Spray with seasoned Red Stripe beer to keep moist. 6. Chop into small pieces and serve.
Jerk Wet Rub Chicken Recipe by Chef Jouvens Jean Prep time: 35 minutes Cook time: 15–18 minutes Serves 1 Ingredients 2 tbsp granulated onion 21/2 tsp dried thyme 2 tbsp granulated garlic 2 tsp ground allspice 2 tsp ground black pepper 1/2 tsp ground cinnamon 1 tsp cayenne pepper 1/2 tsp salt 2 tbsp coconut oil 1 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp ground nutmeg 2 tbsp honey 2 tbsp brown sugar 1 tbsp soy sauce 2 whole Scotch bonnet peppers 1 chicken leg quarter (leg and thigh) Steps 1. Combine all ingredients (except chicken) in a food processor and blend until incorporated. 2. Rub the seasoning onto chicken. 3. Place the chicken on a 350°F preheated grill and cook for 15–18 minutes or until the chicken has an internal temperature of 165°F. Flip the chicken as needed to achieve consistent grill marks. 4. Serve hot.
Marinated Jerk Chicken Recipe by Chef Jouvens Jean Preparation time: 24 hours Cook time: 12–15 minutes Serves 1 Ingredients 2 tbsp granulated onion 21/2 tsp dried thyme 2 tbsp granulated garlic 2 tsp ground allspice 2 tsp ground black pepper 1/2 tsp ground cinnamon 1 tsp cayenne pepper 1/2 tsp salt 1 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1 chicken leg quarter (leg and thigh) 2 tbsp coconut oil Steps 1. In a small bowl, thoroughly combine all the dry ingredients. Coat the chicken lightly with oil, then rub the seasoning onto the chicken and allow it to marinate for up to 24 hours in the refrigerator. 2. After 24 hours, remove chicken from the refrigerator and place it in a 350°F preheated convection oven for 12 minutes or until 165°F. 3. Remove the chicken from the oven and allow it to rest for 5 minutes.
Pelau (Trinidad) Recipe by Paulette Daley Ingredients 1/2 whole chicken, cut up 2 bundles escallion, chopped 3 cloves garlic, chopped 1 onion, chopped 1 dash oregano 1 dash parsley 1 dash paprika 1 tsp salt 4 tbsp Green Seasoning (see standalone recipe) 8 sprigs thyme 1 Scotch bonnet pepper, chopped 1 stalk celery, chopped 4 stalks cilantro, chopped 1 lime 1 tbsp sugar 1 can pigeon peas 2 tbsp oil 2 1/2 cups rice 1 can coconut milk 1/2 cup pumpkin, chopped 3 tbsp tomato paste 2 tbsp butter Water Cook time: 1 1/2 hours Serves 6–8 Steps 1. Wash the escallions, Scotch bonnet pepper, and celery. 2. Wash chicken with lime. Season with the escallions, garlic, onion, salt, Scotch bonnet pepper, celery, and green seasoning. Marinate overnight. 3. Add 1 tbsp oil to Dutch oven. Add sugar and caramelize. Add the chicken. Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes. 4. Add about 1/2 cup water and the remaining oil. Simmer for about 4 minutes. 5. Add the pigeon peas and pumpkin. 6. Add 1/2 cup of water. Allow to simmer for about 4 minutes. 7. Add coconut milk. Stir the pot to mix the ingredients. Allow to simmer for 15 minutes. Add the rice.* Stir pot to mix the ingredients. 8. Add the butter and tomato paste. Allow to simmer until the rice is cooked. Occasionally stir the pot. When the rice is cooked, lower the fl ame very low and allow the excess water to evaporate. 9. Serve hot. *Remove extra liquid. Liquid should be about an inch above rice at fi rst. After it is cooked, if the rice is not tender, reduce heat and cover with a piece of foil. This usually fi nishes the cooking satisfactorily.
Pikliz (Haiti) Recipe by Chef Jouvens Jean Ingredients 6 ounces julienned green cabbage 2 ounces julienned purple cabbage 1 ounce julienned red bell pepper 1 ounce julienned green bell pepper 1 ounce julienned yellow bell peppers 2 ounces julienned carrots 1/2 tsp sea salt 1 tbsp Epis Creole Seasoning (see standalone recipe) 1 cup Pikliz Citrus Sauce (see standalone recipe) Cook time: 10 minutes Serves 2 Steps 1. In a mixing bowl, mix all ingredients together. Set aside and allow mixture to rest for about an hour before serving.
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Ingredients
1/2 cup fresh-squeezed lime juice
1/2 cup fresh-squeezed sour orange juice
1/4 cup white vinegar
1 tbsp sea salt
1/2 tsp granulated sugar
1 tsp Epis Creole Seasoning (see standalone recipe)
2 tbsp chopped Scotch bonnet pepper
1 ounce vegetable oil
1 tbsp Dijon mustard
Cook time: 10 minutes
Serves 2
Steps
1. Place all ingredients in a blender and blend. Allow mixture to rest for 30 minutes before serving
Puerto Rican Gazpacho Recipe by Keila Rivera. Ingredients 1 pound of bacalao (salted cod fi sh), no bones or skin 1 large green avocado, large dice or chunks 1 large white onion, medium dice 1 large tomato, large dice 3 tbsp olive oil 2 tbsp vinegar Cilantro for garnish Salt and pepper Soak time: overnight Preparation time: 5 minutes Cook time: 25 minutes Serves 4 Steps For bacalao 1. Remove any bones or skin from the bacalao. 2. Rinse to remove the salt; repeat until fi sh feels soft and unsalted, or soak the bacalao in water overnight. This process could also be replaced with washing, rinsing, and boiling on the same day 2–3 times. 3. The next day, take the bacalao and bring to a boil, remove all the water. Let it rest. For the salad 4. In the meantime, cut tomatoes, onions, and avocado. 5. After bacalao feels room temperature, shred until fl aky in texture, then combine bacalao, tomatoes, onions, and avocado. Pour in vinegar and olive oil, add salt and pepper to taste, and mix. 6. Serve immediately or refrigerate up to 24 hours. 7. Garnish with cilantro.
Rice and Peas (Jamaica) Recipe by Paulette Daley Cook time: 2 hours Serves 6–8 Ingredients 3/4 cup dried red peas (red kidney beans). Canned red peas can be used. 1 lb rice 2 stalks escallion 1 small onion 4 garlic cloves 2 sprigs thyme 5 pimento seeds 1 Scotch bonnet (or habanero) pepper 2 tsp salt, divided 1 tsp sugar (optional) 14 oz milk from 1 dry coconut - recipe below (or 1 can of coconut milk) 2 1/2 cups water if making with canned peas; 2 cups water if using dried peas Steps Using dried red peas 1. If using dried kidney beans, rinse and sort beans and place them into a container. Add enough tap water to cover the peas by 2 inches. Cover the container and place in the fridge overnight. 2. Drain and rinse peas. Cook peas, 1 tsp of salt, garlic, and 2 cups of water on medium-low until peas are nearly cooked (about 45 minutes). Replenish water as needed until peas are almost cooked. 3. When peas are nearly cooked, add coconut milk, escallion, onion, thyme, pimento, Scotch bonnet pepper, sugar, and remaining salt. Cook until liquid is reduced to about twice the quantity of rice.* 4. Add the rice, bring to a boil, cover the pot with a tight-fi tting lid, reduce heat to simmer, and cook for 30–40 minutes. 5. Depending on the variety of rice, it may take less or more time. Fluff with a fork and serve. Using canned peas 1. Add canned peas, 2 1/2 cups water, coconut milk, escallion, garlic cloves, onion, thyme, pimento, Scotch bonnet pepper, sugar, and salt to a saucepan. 2. Cook for 20 minutes on medium-high or until liquid is reduced to about twice the quantity of rice.* 3. Add the rice, bring to a boil, cover the pot with a tight-fitting lid, reduce heat to medium-low, and cook for about 30–40 minutes. 4. Depending on the variety of rice, it may take less or more time. Fluff with a fork and serve. *Remove extra liquid. Liquid should be about an inch above rice at first. After it is cooked, if the rice is not tender, reduce heat and cover with a piece of foil. This usually finishes the cooking satisfactorily. For coconut milk Ingredients 1 dry coconut 14 oz water Steps 1. Extract water from coconut by boring a hole in one of the eyes. 2. Crack the shell and ease the coconut flesh from the shell. 3. Cut up coconut and blend in blender with tap water until pureed. 4. Squeeze mixture through strainer to extract milk. Flavor and strength of the coconut milk depends on the amount of water used.
Yuca al Mojo (Cuba) Recipe by Keila Rivera Ingredients 2 pounds of yuca — this could be frozen or fresh 3 cloves garlic, roughly chopped 1/2 cup extra virgin olive oil 1 red onion, julienned 1/4 cup premade sour orange juice or white vinegar Salt to taste Preparation time: 15 minutes Cook time: 30 minutes Serves 4 Steps 1. Prepare a large pot with water for boiling, no salt. 2. Making sure that the water is covering all the yuca, cook the yuca in the boiling water for about 20 minutes until yuca is tender (use fork to check tenderness). 3. While the yuca is cooking, prepare water and ice in a bowl. Once the yuca is cooked, shock the yuca with the ice water. This process is called “el susto” and should make the yuca open or expand. Add the salt. 4. Once the yuca looks expanded, remove from cold water. Keep at room temperature. 5. Place oil in a pan. Once the oil is hot, add the garlic and onions; cook until golden, turn off the fl ame, and add the sour orange juice or vinegar. (This step could be doubled if you desire extra mojo.) 6. Serve yuca and drizzle the mojo on top.