Archipelego of San Andres, Providencia and Santa Catalina (Oceania/S. America) 11 November 2023

The Archipelago of San Andrés, Providencia and Santa Catalina are located in the continents of Oceania & South America. They have the Caribbean Sea to the north and east, Colombia to the northeast, Panama to the south, Costa Rica to the southwest, and Nicaragua to the west. There are two islands groups in the Caribbean Sea, and eight outlying banks and reefs.

San Andrés’ capital is the city of San Andrés. The capital of Providencia and Santa Catalina is Santa Isabel.  

The official language is Spanish (https://www.britannica.com/place/Caribbean-Sea).

The climate is generally tropical with rainfall varying on the location. Hurricanes occur in the north in September with fewer ones occurring in the south.

The staple foods are fresh parrotfish, tilapia, crabs, yams, tomato, onions, garlic, coconut and so much more (https://www.mytripcolombia.com/en/what-to-eat-in-san-andres-colombia/#:~:text=Although%20part%20of%20Colombia%2C%20this,yams%2C%20plantains%2C%20and%20yuca).

https://en.wikipedia.org/wiki/Archipelago_of_San_Andr%C3%A9s,_Providencia_and_Santa_Catalina

CRAB EMPANADAS (Empanadas de Cangrejo) (https://www.delishdlites.com/course/appetizer-recipes/crab-empanadas-empanadas-de-cangrejo/):  

• 1 lb. lump crab meat
• ¼ C green bell pepper, diced
• ¼ C white onion, diced
• ¼ C red bell pepper, diced
• ¼ C fresh cilantro, chopped
• 1 packet Sazon seasoning
• ¼ C tomato sauce
• Salt and pepper, to taste
• 2 tsp + TBSP Mazola Corn Oil, divided
• Frozen empanada discs, defrosted (made for baking)

1. Heat a saucepan on medium-low heat.
2. Add 2 tsp of Mazola Corn Oil, reserve the other TBSP.
3. Add the diced peppers and onions, saute for 3 minutes, until soft.
4. Add the tomato sauce and sazon seasoning.
5. Stir to combine, then cook for 3 minutes.
6. Add the crab meat and cilantro, then cook for 2 minutes.
7. Season the crab mixture with salt and pepper to taste, then refrigerate the filling until it’s cold.
8. Preheat your oven to 375F.
9. Place 1-2 TBSPs into the center of each empanada disc.
10. Pinch the edges with your fingers or with a fork to close.
11. Place the empanadas onto a baking pan lined with parchment paper.
12. Brush the empanadas with the remaining TBSP of Mazola Corn Oil.
13. Bake the empanadas for 15-20 minutes, or until golden brown.

Here are how my empanadas turned out. I actually could not find empanada wraps, so used potstickers instead. Still turned out good I think. I also did not use bell peppers since I am allergic to them.

CALLALOO (https://www.africanbites.com/callaloo-jamaican-style/):  

• 1~ 1-1/2 lb. bunch callaloo (or kale or collards)
• 2 thick strips bacon, cut in pieces
• 3-4 cloves garlic, minced
• 1 medium onion
• ½ tsp smoked paprika
• 1 sprig fresh thyme
• 1 fresh tomato
• 1 whole scotch bonnet pepper
• Salt and pepper to taste
• 3-4 ripe plantains
• Cooking spray (or very little cooking oil)

1. Cut leaves and soft stems from the callaloo branches, then soak in a bowl of cold water for about 10-15 minutes or until finished with prep.
2. Proceed to slice the onions, mince the garlic, and dice the tomatoes. Set aside.
3. Remove callaloo from the water and cut into chunks.
4. Place bacon in a saucepan and cook until crispy. Then add the onions, garlic, and thyme, and stir for a minute or more.
5. Add tomatoes, scotch bonnet pepper, and smoked paprika. Saute for 2-3 more minutes.
6. Finally, add the greens and salt, mix well, and steam for about 6-8 minutes or until leaves are tender. Add a bit of water as needed, adjust seasonings, and turn off the heat.
7. Using a sharp knife, cut both ends off the plantains. That will make it easier to grab the skin of the plantains. Then slit a shallow line down the long seam of the plantain, but peel only as deep as the peel. Remove plantain peel by pulling it back.
8. Slice the plantain into medium size lengthwise slices and set aside.
9. Coat a large frying pan with cooking oil spray or drizzle a bit of cooking oil. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt and freshly ground pepper.
10. Let the plantains fry on medium heat, shaking the frying pan to redistribute them every few minutes.
11. As the plantains brown, continue to add more cooking oil spray, salt, and pepper (if needed) until they have reached the desired color and texture.
12. Remove and serve with callaloo.

I used kale for the leafy green. The plantains together with the callaloo added some great flavor!!

SORREL DRINK (Sugar Free Sorrel Juice) (https://www.chichiuguru.com/sorrel-drink-keto-low-carb-sugar-free/):  

• 10 C water (divided, set aside 1 C for simple syrup)
• 2 C Dry Sorrel petals (washed) (I like to wash in a big bowl of cool water. Swish the petals around gently instead of washing vigorously).
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• 1/8 tsp ground cloves
• ½ tsp orange extract
• ¾ ~ 1 C Monkfruit Erythritol blend (If using erythritol, use 1 C or 1-1/3 C. If using monkfruit-allulose blend, use the measurement as listed).

1. Bring 9 cups of water to boil, reduce to a simmer, then add the washed sorrel petals into water and let it simmer on low heat for 10 minutes.
2. Turn off heat, stir in the spices and orange extract and let it cool.
3. Then make the sugar free simple syrup while the sorrel is simmering.
4. Add reserved 1 C water to a pot, add the sweetener and bring to boil, stir till sweetener is completely dissolved.
5. Sieve the sorrel drink, add the simple syrup to the drink and stir to combine.

Pour into a pitcher and chill in the refrigerator.

I found a powder mix for this, so took advantage of it. I really liked the flavor, but will continue to look for the flower as well so I can say I tried it the way the people of these islands drink it.

Here is the overall meal! All in all a great meal!!!