Saint Kitts and Nevis (N. America) 19 July 2024

Saint Kitts and Nevis are located in the continent of North America. They have the Atlantic Ocean to the north and east, Venezuela to the far south, Puerto Rico to the southwest, Dominican Republic & Haiti to the east.

The capital is Basseterre.

The official language is English.

The climate is tropical, hot and humid all year round, with a relatively cool, dry season from January to mid-April and a hot, humid and rainy season from mid-June to mid-November (https://www.climatestotravel.com/climate/saint-kitts-and-nevis).

The staple food is fresh fruits like mangos, papayas, bananas, fresh fish, and locally grown vegetables and much more (https://nevisisland.com/about-nevis/culture-food/?gad_source=1&gclid=CjwKCAjwy8i0BhAkEiwAdFaeGHxykSWxD8jrqCl4Qc-fHiglGnSxICP9SLUwAqIXZOeAJnANoZwWfRoCjmIQAvD_BwE).

https://www.britannica.com/place/Saint-Kitts-and-Nevis

TRINI ROTI (https://foodgypsy.ca/all-recipes/trini-roti-flavour-from-the-west-indies/):

Marinade:

• 1-1/2lbs. chicken thighs
• 2 C plain yogurt
• 4 cloves garlic, minced
• 1 TBSP curry powder
• 1 tsp turmeric
• 1 tsp cumin

1. In a bowl, combine yogurt, minced garlic, and spices.
2. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.

Curry:

• ¼ C cooking oil (corn or sunflower)
• 2 onions, chopped fine
• 5 cloves garlic, minced
• 1 TBSP ginger, minced
• 2 TBSP curry powder
• 1 TBSP cumin (or roasted cumin)
• 2 tsp turmeric
• 2 red birds eye chili peppers, minced
• 1 tsp salt (to taste)
• 2 C chicken stock
• One 12oz. can of coconut milk
• 2 large potatoes (about 2 C), peeled and cubed
• 2 C taro root, peeled and cubed
• 1~2 TBSP fresh coriander, chopped

1. Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold.
2. Heat a good-sized pot with about half the oil and sweet onions until tender.
3. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
4. Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover.
5. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer – an hour or more.
6. As the sauce thickens check seasoning, add additional heat (chilies) if needed and add salt to taste.
7. As the roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.

Roti Wraps:

• 3 C all-purpose flour
• Pinch fast-acting yeast
• ¼ tsp salt
• 2 tsp baking powder
• ¾~1 C water
• 5 TBSP vegetable oil (for use as you cook)

1. In a large bowl, sift together flour, salt, yeast, and baking powder, and begin adding water, about a ¼ cup at a time.
2. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. (Note: depending on your flour you may need more water, dough should be springy, not tough).
3. Knead the rested dough for about 90 seconds.
4. Divide dough into six even balls, pat each into a round, flat disk.
5. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a ¼-inch thick.
6. Lightly brush flat roti wrap with oil and place on a hot, flat skillet.
7. Cook each side for about 2 minutes until brown bubbles begin to appear.
8. Remove and cool.
9. To assemble place a scoop of curry (about a half cup) in the middle of the roti and fold, left over right then top and bottom, to form a rectangular bundle.
10. Serve fold down, allowing curry to weigh down the seams and seep, ever so slightly, into the folds of the roti, holding it perfectly in place.

Oh the filling make this dish ssssoooo delicious!!! I highly recommend making this!!!!

CREAMY APPLE CINNAMON FRUIT SALAD (https://www.cookingclassy.com/creamy-cinnamon-apple-walnut-fruit-salad/):

• One 8oz. pkg. Neufchatel cheese, softened slightly (light cream cheese)
• ½ C packed light brown sugar
• 2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• One 8oz. pkg. light sour cream
• 1 tsp vanilla extract
• 4lbs. crisp, sweet apples chilled (I used a combo of Gala, Jazz and Golden Delicious)
• 2 C cold water, for soaking apples
• 2 TBSP fresh lemon juice, for soaking apples
• 1 C chopped Fishers Walnuts
• ¾ C dried cranberries

1. For the dressing: in a mixing bowl using an electric hand mixer, whip together Neufchatel cheese, brown sugar, cinnamon and nutmeg on high speed until light and fluffy, about 3 minutes (this can be made a day in advance).
2. Add sour cream and vanilla and blend until combined. Chill until ready to serve salad.
3. For the fruit salad: In a medium mixing bowl combine water and lemon juice.
4. Dice apples into cubes, while cutting out core, and as your cutting them in batches dump them into the lemon water mixture and let rest about 1 minute then drain on paper towels (this just reduces the browning).
5. Transfer apples to a bowl along with about ¾ of the walnuts and ¾ of the cranberries, and the Neufchatel cheese mixture.
6. Toss to coat apples evenly.
7. Sprinkle remaining ¼ of the walnuts and cranberries over top.
8. Keep chilled and serve within an hour for best results.

Oh my goodness!!! This salad adds such a great side dish for the roti!!! Looks rich, but is actually very light and amazing!!

COCONUT SUGAR CAKES (https://www.sidechef.com/recipes/53648/coconut_sugar_cakes/):

• 2 C granulated sugar
• 1-1/2 C water
• 2 C desiccated coconut
• 2 bay leaves
• 1 slice thick fresh ginger
• 4 drops red food coloring

1. Start with the syrup you will need as the base for this.
2. In a deep saucepan heat the sugar, water, bay leaves, and fresh ginger.
3. Whisk constantly until it comes to a rolling boil over medium-high heat and allow to cook until it reduces and gets thick, about 5-7 minutes.
4. Remove the bay leaves and ginger from the pot and discard. If you like the strong aroma and taste of ginger and bay leaves, you can always grate the ginger into the syrup and crush the bay leaves and add the essence and stir in the desiccated coconut.
5. Add the drops of red food coloring and stir constantly for about 5-7 minutes.
6. Burn off as much liquid as you can from the pan, so you have a thick and sticky consistency.
7. When the coconut mixture starts coming away from the sides of the pan and somewhat clump, you are near the desired consistency.
8. On a parchment-lined cookie sheet, take spoonful amounts and make small heaps to form little sugar cakes.
9. This will need to set (cool and take shape) before you can fully enjoy them.
10. If you have an inch deep pan you can pour the cooked mixture into it and allow it to cool, then cut into even squares.
11. You can also be creative and do different colors and stack them to form a rainbow effect if you wish.

I used coconut sugar, thus the darker color than you would typically have. Still really good!!