Antigua and Barbuda

Beef Stew

750.0g rump steaks, cut into chunks


oil


6 cloves


1 onion

diced
1 large carrot, diced


2 celery sticks, diced


1.0 tbsp thyme leaves, chopped


1/2 garlic clove, finely chopped


3.0 tbsp tomato purée


beef stock cubes , powder or fresh, made up to 750ml


1 large potato , diced


100.0g kidney beans (tinned), drained and rinsed


300.0g basmati rice


2.0 tbsp coconut milk


1 red chilli , sliced (optional)

METHOD:

Season the beef, then brown all over in a casserole in a little oil. Add the cloves and onions and cook for 2-3 minutes, then throw in the carrots, celery, thyme and garlic. Cook for a further 2 minutes, then add the tomato purée and pour in the beef stock to just cover the meat. Stir well, then add the potato and kidney beans and bring the stew to a gentle boil. Simmer until the beef is tender, about 20 minutes.

Cook the rice according to packet instructions, adding the coconut milk to the cooking water. Lightly oil 4 small teacups, then pack the rice into them. Invert each teacup on to a plate, to give a moulded mound of rice. Spoon some stew around each mound. Finish with a sprinkle of red chilli if you like things hot and serve with steamed, buttered pumpkin and green beans.
DUCANA

Makes about 5

2 sweet potatoes, peeled and grated

1/2 cup sugar

2 1/2 cups all purpose flour

1 tablespoon water

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

sea salt

freshly ground pepper

Place a large pot of water on to boil.

Add the grated sweet potato and sugar to a large mixing bowl.  Combine and allow the mixture to rest for about 5 minutes.  Stir in the flour, salt, pepper, cinnamon, nutmeg, and water.  Work the ducana mixture gently with your hands.

Form the mixture into individual dumplings about the size of a large, fat ravioli.  Wrap each ducana securely in aluminum foil.  Be sure all the sides and ends are closed.  Place the ducana packets in the pot and gently boil for 45 minutes.

Remove from the water, unwrap, dust with cinnamon, and serve

Pineapple Salad

1 medium pineapple

1 papaya


1 tablespoon rum


1 tablespoon freshly grated coconut

dusting of cayenne pepper

Slice the pineapple in half and cut or scoop out bite-sized pieces into a mixing bowl. Pour the pineapple juice into the bowl as well.

Slice the papaya, remove seeds and scoop out pieces with a teaspoon. Add to the mixing bowl.

Pour 1 tablespoon of rum into the fruit mixture and combine. Cover and refrigerate for at least 30 minutes. Dust the top of the salad with freshly grated coconut and cayenne pepper.