The Algona Upper Des Moines from Algona, Iowa on August 8, 1967 · Page 36
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The Algona Upper Des Moines from Algona, Iowa · Page 36

Algona, Iowa
Issue Date:
Tuesday, August 8, 1967
Page 36
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JAMAICAN CUISINE by Pamela Howard P hilosophers have always maintained that you can tell the character of a country by the way its people think. Others feel that the surest way to tell a country's character is to examine the art it produces. Both are probably right, up to a point. But Gourmets have always insisted that the surest way to really know a country and its people is to study their eating habits . . . the food they eat, the way they cook it, and their attitude to foods and eating habits alien to them. However that may be, the recipes we have chosen, are illustrative of true Jamaica cookery whose ingredients are readily available to our readers. Since fish is very important in the Jamaican diet, we have selected two fish recipes, a snack type dish called Sweet Potato Ducku- noo, and a bread called Corn Pone. Jamaican Information Service aided on photos and copy. 2 Ibs. sweet potatoes Vz Ib. brown sugar V 4 Ib. flour V* Ib. raisins O SWEET POTATO DUCKUNOO 3 fsp. grated nutmeg 1 tsp. vanilla Vz tsp. salt IVz cups unsweetened condensed milk Peel, wash, and grate potatoes. Add flour to the potatoes and mix well. Add sugar and flavoring to milk, mixing well until' dissolved. Pour liquid over grated potato mixture and combine. Drop by tablespoon on pieces of aluminum foil. Make parcels of each. Place in boiling water and boil briskly for IVa hours. (Corn meal may be substituted for sweet potatoes.) Serves 12. LOBSTER LIGUANA Meat and shells of 2 lobster tails Vz cup Soy Sauce Dash of Tabasco sauce 2 tablespoons oil or melted butter 1 cup cooking sherry Mix Soy Sauce, Sherry and Tabasco. Cut the lobster meat into pieces, marinate in the mixture for at least 1 hour. Drain and place on a flat baking tin. Brush with oil and grill for 10 minutes, 3 inches from the flame, basting frequently with the marinade. Place the lobster meat in the shells. Baste generously with more of the marinade. Grill for a further 2 or 3 minutes. Serve at once in the shells. CORN PONE 2 cups corn meal Vz cup flour 1 cup sugar 3 cups unsweetened condensed milk ¥4 tsp. mixed spice 1 tsp. salt 1 tsp. nutmeg 2 oz. raisins Sift together flour and corn meal. Blend together sugar, salt, nutmeg, mixed spice and milk. Add to corn meal mixture, stirring until dissolved. Pour into greased baking tin. Coat raisins with a little flour, add to mixture. Dot with butter and bake for IVz hours in moderate oven. SPANISH SPRATS 1 dozen sprats (or any small fish . . . smelt, perch, trout> Salt 1 cup finely ground peanuts Black pepper Cooking oil y 4 cup milk Prepare fish as for ordinary frying. Season with salt and black pepper. Dip them in milk. Roll in ground peanuts, covering them thoroughly. Heat oil in heavy frying pan until smoking. Fry fish quickly, turning once until they are golden brown. Ground almonds are also very good in this dish. Serves 6.

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