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Bajan Bittle - A Culinary Excursion PUDDING & SOUSE SOUSE 2 lb Pork Shoulder or Feet, Ears, Snout, and Tongue 1 large Onion, diced (optional) 2 Cucumbers, grated 1 Scotch Bonnet or other hot pepper, finely diced Juice of 3 limes Parsley, chopped, to taste Salt, to taste PUDDING 1 1/2 lb Sweet potato, grated 1 1/2 tsp marjoram 1/2 Thyme 1 tsp Chives, chopped pinch of Sugar pinch of Salt 2 tsp Oil 2 2oz butter Scotch Bonnet or other hot pepper, finely diced Browning (optional) Method 1. Boil the p
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Bajan Bittle - A Culinary Excursion PUDDING & SOUSE SOUSE 2 lb P…
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Bajan Bittle - A Culinary Excursion Nut Cakes Ingredients 200 g of Blanched Nuts 150 g Sugar 4 Tbsp of tap water 1/8 tsp ground Cinnamon 1/8 tsp Salt 1 tsp grated Green Ginger 1/4 tsp Vanilla Essence (optional) Method In a small saucepan, bring the water to a boil. Add the sugar and the other ingredients, except the blanched nuts. Grease a baking sheet. When the mixture thickens, add the nuts and stir gently for a few minutes. Spoon the mixture on to the greased baking sheet. Cool and store in a
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Bajan Bittle - A Culinary Excursion Nut Cakes Ingredients 200 g of Bla…
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NCF Presents Bajan Bittle Episode 2 Black B*tch with Grace Franklin BLACK B*TCH Ingredients 2 cups Brown Sugar plus 1 Tbsp 1 cup Water 1 oz. Coconut Chips 1 1/2 tsp Corn Starch Method Caramelize the tablespoon of sugar in a deep saucepan until burnt. Put sugar and water into saucepan and place on low heat until sugar crystals dissolve. Bring to medium heat and add coconut chips and corn syrup. Boil until mixture thickens to hard crack stay, (300'F ) (149’C). Remove from heat. Let bubbles subside
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