Heavy pot, saute 1/2 chopped onion in 2 tbls shortening, shortening (olive oil, bacon drippings or margarine). Add bay leaf, 1/2 tsp paprika, liquid from one can of peas, plus water to equal 5 cups. Pour into pot, cover & boil; add two cups rice (salt & pepper) cook low flame until water disappears – fold in peas – steam slowly until cooked – fluff with fork.
Category : Cape Verdean Foods
Category : Cape Verdean Foods
Ingredients
4 Cups of Water
1/4 Cup of Sugar
1 lb Corn Flour
1 tsp Salt
1/4 Cup of Margarine
2 tsp Baking Powder
Directions
Boil water, margarine, sugar and salt. Remove from heat and add corn flour, mixing until all of the lumps are dissolved. Return to heat and cook in a very low heat for about twenty minutes, stirring occasionally. Cool to handle, the add 2 tsp of baking powder and all purpose flour, a little at a time until dough is easy to handle by kneading. Roll into corn stick shapes (Dust hands with a little white flour to prevent sticking). Fry in a frying pan which is half filled with oil on a medium heat. Turn until all sides are golden.
Serve hot with coffee, mmmmmmm!
Category : Cape Verdean Foods
Ingredients
Olive oil to cover the bottom of the pan.
One slice of onion or one stock of scallions.
2 lb of squid
1 tsp red pepper
1 bag of Goya powder (fish)
1/2 cup water
1/2 cup white cooking wine
Salt to taste
2 cloves of garlic
Preparation
Saute the onion with oil. Put all the ingredients in a pan and then cook until tender at low heat. Make sure to periodically check for tenderness of the squid. Cover pan and let simmer at low heat. Add spices at your discretion such as parsley, bay leaves, etc.
Serve over white rice or with boiled Spanish potatoes.
Tags:
lulas stewIngredients
1 dried fish
1/2dl olive oil
1/2kg unripe banana
chili pepper oil (as necessary)
Preparation
Cut the fish and marinnate it for 8/10 hours. Remove the pieces, wipe with a dry cloth, grease with olive oil and rost over glowing coals.
Side Dish:
Boiled unripe banana, seasoning with chili pepper oil. It can also be served with rice.
Category : Cape Verdean Foods
Ingredients
6 Potatoes
3 Large green Bananas
1 Large Mandioca (yuca)
1 Tbl salt
1 Medium Garopa or red Snapper
1 Bay Leaf
1 Medium Onion
1/2 Green Pepper
1/2 Cup Olive Oil
5 Cups water
1 Tsp Vinegar
Seasoned salt to taste
1 Small Slice Hot Pepper
Directions
Season the fish withgarlic, hot pepper, sliced onions, bay leaves, vinegar and green pepper on the day before you actually cook everything. On cooking day, sprinkle salt and seasoned salt on the fish. Refrigerate for a few hours. Saute hot pepper, onion, garlic, olive oil, green pepper and bay leaves in a large cooking pan. When finished, add fish steaks and saute for another 5 minutes. Add 5 cups of water and begin cooking at medium to low heat. After a few minutes add pealed potatoes, green bananes slice into thirds and chunks of yuca into the pan. Cook at low heat for 20 to 30 minutes. Add more for salt according to individual taste and serve hot.
