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coo coo - is a dish originating in d days of slavery. it is made from dried corn that has been grated or grinded/ground (?), cooked in water/coconut milk with ochro and seasoned with what ever is handy at the time. The mixture is stirred until it thickens to almost solid and is leaving the sides of the pot.
Its easy to make, at that time it would be all that was available to cook.
calalloo - the leaves of the Dasheen plant (preferably the young leaves that has not unrolled) is cut into small pieces and boiled in water/coconut milk with ochro, garlic, carrots, pimento peppers, and if you have any - pieces of salted meat - pig tail, salt beef etc. or crab that was cleaned and a whole hot pepper for flavour. When the leaves are cooked, it is swizzled to mash everything in the pot and get it to a soup like consistency (REMEMBER TO TAKE OUT THE HOT PEPPER FIRST). further seasonning includes chives, celery, salted butter, a touch of salt, oregano, etc
Why we enjoy cooking it: Crab and Calalloo with macaroni pie, baked chicken, Potato Salad, fresh salad, and a cold mauby for Sunday Lunch!!!
Oil down - funny enough has absolutely nothing to do with oil.
Its breadfruit pieces that has been peeled and the core taken out, cooked in water/coconut milk, again with the salted meat if available and dasheen leaves. dumplings and cassava can also be added. this is left until all the ingredients are cooked, make sure to stir regularyly. note that this will thicken considerably, until all the liquid is dried up.
Seasoned with salt, a bit of hot pepper, celery, pimento pepper, chives, a piece of salted butter.
now that im writing this, i think that the reason they enjoy cooking it is because it can be done in one pot, and is a complete meal, and its filling. Pelau, ochro and rice are all one pot meals.
Then there are the sweets, like pone and paime, toolum etc
Pone is made from grating coconut, cassava, sweet potatoes, and pumpkin. mixing into it sugar, nutmeg, spice, and black pepper to taste. bake on a greased sheet until all the liquid is dried up. this will always be soft and gooey and extremely tasty. (There may be some fat added, but i cant remember if lard or butter is used, although i dont think so)
Paime - coconut is added to corn meal, with sugar, ground spice and nutmeg, a bit of black pepper, is mixed together with water and left to rest. the mixture is then flattened into fig leaves, tied and boiled or steamed. Another tasty treat that is done in one bowl.
toolum mixes molasses with brown sugar, this is cooked until the sugar is almost burnt, then coconut mixed with dried orange skin and bay leaf, is added and the mixture is stirred until the coconut cooks. it is then spooned unto a fig leave and left to cool until it can be handled. it is then rolled into circles and left to cool until firm.
Most of these dishes were brought here when slaves were introduced into the caribbean. as you may notice, most of them can be done in one pot, they are complete meals and they care filling, so even if you dont have much to cook, you can throw the ends of something in d pot and you have a meal. The sweets are ingenious in that they can also be made in one pot and they use simple things that could have been found around an estate...coconut, molasses - they by product of the sugarcane, dried orange peel, and ground provision and other stuff from your garden. |
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