Saint Helena (Africa) 28 February 2021

Saint Helena is located in the continent of Africa. It has sits in the South Atlantic Ocean, has Africa to the far north, and east, Antarctica to the very far south, and Brazil to the far west.

The capital is Jamestown.

The official language is English.

The climate is temperate, with warm summers and only slightly cooler winters. The staples are fish, curry, rice, pumpkin, dried fruit, flour eggs, nutmeg, yam and coconut (https://www.saintcooks.com/st_helena_food/).

https://www.britannica.com/place/Saint-Helena-island-South-Atlantic-Ocean

FISHCAKES (https://www.saintcooks.com/fishcakes/):

  • 1 lb Fish (Saints love Tuna, but works with any Fish)
  • 1 lb Potatoes
  • 1 Onion, large, chopped
  • 2 Slices of Bacon, finely chopped
  • 1 Chili (optional)
  • 1 egg, beaten
  • Salt and Pepper to taste
  1. Wash fish. Shred or mince fish with a knife until very fine.
  2. Peel, dice and boil potatoes. Then mash them.
  3. Heat oil and fry onion, bacon and chili until onion starts to brown. Remove from heat.
  4. Combine the onion, bacon and chili with the potatoes.
  5. Add the fish to the mixture while potatoes are still hot and mix it together. Then mix in the beaten egg, and season with salt and pepper.
  6. Form patties with your hands (about 5 cm in diameter), flatten slightly and dust with flour if necessary.
    1. Tip 1: Wash regularly to prevent the mixture from sticking to your hands when forming patties.
    1. Tip 2: Uncooked patties can be frozen for frying later. Defrost patties completely before frying.
  7. Fry patties in hot oil until both sides are golden brown.
  8. Serve meal with rice and vegetables, or as a snack in a roll.
Here are how the fish cakes turned out. They look different, but boy were they good!!

PLO (https://www.saintcooks.com/plo/):

  • 1 lb Beef, Chicken, or Tuna (Saints use Tuna, but any meaty fish works).
  • 1 C rice
  • 4 Potatoes, chopped
  • 1 Onion, chopped
  • ½ Cabbage, chopped (optional)
  • 2 Carrots, chopped (optional)
  • 2 Pumpkin, small slices chopped (optional)
  • 1 Tomato, chopped (optional)
  • 1 TBSP Medium Curry Powder, heaped
  • 3 TBSP Cooking oil
  • 1 tsp Sugar
  • Pinch of salt
  • Tomato Sauce (or tomato ketchup)
  • Worcestershire Sauce
  1. Heat oil and fry onion until starting to brown.
  2. Add curry powder, sugar and a dash of tomato sauce. Cook for about a minute.
  3. Add your choice of meat. Add enough water to cover the meat. Simmer until the meat is half cooked and brown on all sides. If making a Fish Plo, it is added later (see step 7). If making a vegetable Plo, just ignore this step.
  4. Add chopped vegetables. Add sufficient water to cover all ingredients. Cook for about 10 minutes.
  5. Add the rice and season to taste with salt and a dash of Worcestershire sauce to taste.
  6. Cover and bring to the boil and simmer gently until the water has evaporated and the meat and vegetable are all cooked. Be sure to stir regularly to avoid sticking to the bottom of the pot. Add more water if necessary.
  7. If making a Fish Plo, once the rice is about 5 mins from being cooked, stir in the chunks of Fish.

Plo is done once the rice is completely cooked. Enjoy while hot. Or its just as tasty the next day as well.

Here is the Plo. This also turned out really good!!!

COCONUT FINGERS (https://www.saintcooks.com/coconut_fingers/):

  • 1 C Plain Flour
  • 1 C Granulated Sugar
  • 15.86 TBSP Butter or Margarine
  • 4 Eggs
  • Vanilla Extract
  • 2 tsp Baking Powder
  • 3 C Icing Sugar (Confectioner’s Sugar)
  • 1 C Shredded or desiccated Coconut
  • Pink or Red food coloring

Making the Cake Base:

  1. Cream the sugar and butter/margarine in a bowl until soft and light in color.
  2. Mix in the eggs one at a time, and 1 TBSP of sifted flour to the mixture.
  3. Add a few drops of the vanilla extract to the mixture. Mix well.
  4. Add the remaining sifted flour and the baking powder. Mix well.
  5. Line the baking tray with bakery parchment.
  6. Place mixture into a flat cake tin and bake in a moderate oven at 350F for 18-20 minutes.

Making the Coconut Fingers:

  1. Make sure that the cake is completely cooled from baking. Otherwise the icing will melt during decoration.
  2. Cut the cake into fingers about 7-10 cm long by 2-3 cm wide.
  3. Using a medium/large bowl, mix some of the icing sugar with water to make the icing mixture. Start with a few drops of water, adding more as you mix, until it has the consistency of Tomato sauce (Note: depending on the amount of cake fingers you have, it is best to make a small amount of icing and make more as required).
  4. Add a few drops of the food coloring to the icing sugar mixture. Mix well.
  5. Add some of the coconut to a medium/large bowl.
  6. Using a fork or your fingers dip the fingers into the icing sugar bowl, making sure to cover all the sides of the cake with icing.
  7. Then roll the fingers in the coconut bowl.
  8. Leave to set on a plate.
  9. Once set, enjoy a hot beverage, or glass of milk. Perfect for any occasion really.
Here are the coconut fingers!

I am so thankful that I was visiting my sister and her husband and the three of us made the entire meal and then enjoyed eating it! Everything turned out really well!

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