Saint Vincent & the Grenadines (N. America) 11 May 2024

Posted bydinasowerPosted inUncategorized

St. Vincent & the Grenadines are located in the continent of North America. They have the Atlantic Ocean to the north and east, Venezuela to the south, the Caribbean Sea to the west, Jamaica, Cuba, Haiti, Dominican Republic and Puerto Rico to the northwest.

The capital is Kingstown.

The official language is English.

The climate is a tropical maritime climate. Temperatures average between the 60’s and 90’s, with tropical cyclones (hurricanes) that pass by, and the dry season on Saint Vincent is from January to May, with the rains from June to the end of the year.

The staple foods are fish, coconuts, arrowroot, bananas, sweet potato, yams, pineapple, wax apple, dragon fruit and so much more (https://travelfoodatlas.com/st-vincent-the-grenadines-food).

https://www.britannica.com/place/Saint-Vincent-and-the-Grenadines

CARIBBEAN FISH SOUP (https://www.allrecipes.com/recipe/257954/caribbean-fish-soup/):

  • 2lbs. whole fish, scaled and cleaned, or more to taste
  • 1 lemon, juiced
  • 8 C water
  • 4 green bananas, chopped
  • 1lb. pumpkin, cut into 1-inch pieces, or more to taste
  • 2 potatoes, chopped
  • 2 ears corn, cut into 1-inch pieces
  • 4oz. carrots, cut into ½-inch pieces
  • ¼ C okra, chopped
  • 4 scallions, chopped
  • 1 hot chili pepper
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 sprigs fresh thyme, leaves stripped
  1. Rinse fish with lemon juice; drain.
  2. Bring water to a boil in a large pot.
  3. Add fish; reduce to a simmer and cook until soft, about 30 minutes.
  4. Use a slotted spoon to remove fish to a plate, reserving broth in the pot.
  5. Let fish cool; remove bones, keeping large pieces of flesh intact.
  6. Bring broth to a boil.
  7. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chili pepper, garlic, salt, black pepper, and thyme.
  8. Return to a boil.
  9. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes.
  10. Stir in fish pieces and simmer until flavors combine, about 5 minutes.
  11. Remove soup from heat and let stand before serving, about 30 minutes.
  12. Discard chili pepper.

Here is how my soup turned out. I used cod and I substituted a chayote for the potato. Very good soup!!!

ST. VINCENT AND THE GRENADINES PENNY BREAD (https://www.youtube.com/watch?v=alZ133rRKeQ):

  • 2 C flour
  • 1-1/2 tsp instant yeast
  • ½ tsp salt
  • ½ tsp sugar
  • 2 TBSP butter
  • ½ TBPS lard/shortening (if you do not want to use lard, go right ahead and use 2-1/2 TBSP butter)
  • Lukewarm water
  1. Mix well all the ingredients and knead for about 3 minutes for a soft dough.
  2. Lightly dust the bottom of a bowl and let the dough rest for about 40 minutes covered and in a warm location.
  3. Once it has risen, then cut up the dough into 8 equal halves.
  4. Shape each piece by rolling and ensuring that both ends have a pointy end.
  5. Put the bread pieces on a baking sheet lined with parchment paper.
  6. Cover them with a cloth and let them rise again for 30 minutes.
  7. Bake in preheated oven at 350 or 325F for 30 minutes or less (15-20) according to your liking (some people love them crispy and brown on the outside, and some lighter on the outside).
  8. Enjoy them while they are hot.

They might not look exactly like they are supposed to, but they were still really good and a great side dish to the soup!!

PUDIN DE PAN (Caribbean Bread Pudding) (https://www.thespruceeats.com/bread-pudding-pudin-de-pan-2137892):

  • 1/4 lb. stale bread
  • 2 C hot milk
  • ½ C raisins
  • 4-1/2 tsp flour
  • 2 large eggs, beaten
  • ½ C granulated sugar
  • 2 TBSP melted butter
  • ½ tsp ground cinnamon
  • 1 pinch salt
  1. Preheat the oven to 350F.
  2. Grease a 9×9-inch or 8×8-inch baking pan and set aside.
  3. Remove and discard crusts from the bread. Cut the remaining bread into cubes.
  4. In a mixing bowl, soak bread in the hot milk for 5 to 10 minutes.
  5. Mix the soaked cubes well and then strain off excess milk.
  6. Dredge raisins in the flour and then fold into the bread and milk mix.
  7. Add the remaining ingredients to the bowl. Mix well.
  8. Pour the bread mix into the greased baking pan.
  9. Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean.
  10. Serve with ice cream or whipped cream if desired.

This turned out even better than I thought it would!! Great flavors!!

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