An simple soup with an exotic taste!
- beef soup bones
- 2 carrots quartered
- 2 stalks celery quartered
- 1/2 small onion quartered
- 2 or 3 sprigs parsley
- corn flour as needed
- 1 tsp. curry powder 1 small can coconut milk
Boil the soup bones 30 minutes in 6 cups of water. Add carrots, celery, onion and parsley and cook another 30 minutes at medium heat. Thicken with corn flour and strain. You may wish to cool and remove any fat. Mix curry powder with a small amount of cold water. Bring soup back to a boil. Remove from heat and add coconut milk and curry. Do not let soup boil after adding milk or it will curdle. Makes 6 servings.
FRUITS & VEGIES
Spicy Coconut Eggplant (Pado'lalo')
"Tata's fiesta favorite", submitted by Zeanette Quintanilla Lovette
- 6-8 Eggplants (Long)
- 1/4 cup chopped green onions
- 1/2 tsp hot red peppers (local)
- 1 cup fresh squeezed lemon juice
- 1-2 cps fresh squeezed cocnut milk
- 1 Tbs salt
1. Using a fork, poke hole around each eggplant, grill over bar-be-que until soft when pressed with a fork. Cool cooked eggplants in a bowl of COLD water for 5-10 minutes before peeling off outter skin. If desrired, eggplants may be sliced or split lengthwise. Place cooked, peeled eggplants in another bowl.
2. Add to the eggplants, chopped green onions, hot peppers (to desired spiciness), lemon juice (to desired tanginess), coconut milk (to desired taste, not too coconutty, tanginess should still be tasted), add salt last to desired saltiness (salt should balance tanginess with coconutiness).
3. Chill uncovered for 20-40 minutes before serving. For best results, serve along with other Fiesta foods. Best with Breadfruit cooked in coconut milk and a tall cup of soft-drink...! Enjoy!
- 4 medium papaya, not quite ripened.
- 1 tbsp. sugar
- 1 tbsp. cinnamon
Cut the papayas in half and remove the seeds. Place in a small baking dish, skin side down and cover the bottom of the dish with water. Sprinkle the sugar and cinnamon evenly. Bake for 35 minutes at 350 degrees. Serves 4.