After one taste of this mango chow I knew it would be something I’d be addicted to and making very often. On our last trip to the islands, my friend David introduced me to this version of the spicy mango pickle I grew up eating as a young fella on the islands. However, the Chinese preserved prunes (sweet and salted) gave it a unique color and to be completely honest.. a flavor unlike any “chow” I’ve had before. Luckily, my ‘foodie’ senses kicked in and I went though the recipe in my head… well my version.
Here’s my take on a recipe where the original I cannot own, but I did ask David and the Salisha (the person who made it for David) if they would mind if I gave it a crack… and share it with you all.
You”ll Need…
3 large green mangoes 3/4 teaspoon salt 3 jalapeno peppers 2 scotch bonnet peppers 8-10 bird pepper (bird’s eye) 4-6 cloves garlic 6 shado beni leaves (or 1/2 cup cilantro) 2 large limes (juice) 1 cup water 1 pack of Salted Prunes (check Chinese supermarkets)
Mango Chow being assembled
Wash and peel the mangoes with a sharp pairing knife or potato peeler, then slice into stick-like pieces as in the pictures you see here on in the video below. Place the mangoes in a large bowl for mixing
Add the crushed garlic, salt, sliced Jalapenos and bird’s eye peppers, but first give then tiny cuts to release some of the flavor and heat of them.
Mango Chow with added chopped Shado Beni
Add the thinly sliced Shado Beni (Culantro) and remember you can also use chopped cilantro if you wish. I’d recommend wearing gloves and do wash your hands immediately after handling Scotch Bonnet peppers or any hot peppers as a matter o fact.
Preserved Sweet / Salted Prunes added!
Top with the salted prunes and add any missing ingredients to the mix. Give it a good stir to really combine all the flavors.
A Close look at the Chinese Sweet Salted Prunes.The Mango Chow all assembled.A closer look at the spicy goodness of Mango Chow.
I’d make two important recommendations at this point. 1. Store in a glass container in the fridge (up to 2 weeks). 2. Try to have it marinate for a couple hours before you dig in.
Do keep in mind that as it marinates it will change in color and will adopt some of the salty elements of the Salted Prunes. Be sure to shake it often and feel free to add more sliced green mangoes as you work your way though them. It will be fiery!
The more I write and share recipes about the culinary culture of the Caribbean, the more you’ll see me use the words “Comfort Food”, as we have so many dishes which warms the soul and take us to a happy place. Corn Soup is such a dish. While I have shared a vegetarian version a few years back, I thought I’d share this version with salted pig tails to show you a means of adding even more flavor to an already amazing dish. Salted beef or smoked meats will work great too.
Get your butcher to cut the salted pigtails into 1 inch pieces or use a heavy clever to do so. Wash the pieces of pigtails, then place in a deep pot covered in water (not mentioned in the ingredient list) and bring to a boil. Reduce to a rolling boil and cook for about 25 minutes. This step will to tenderize the pigtails and to remove some of the salt it was cured in.
After 25 minutes, drain and add 5 cups of water to the pot, along with the split peas (washed) and garlic and bring to a boil. Reduce to a simmer and cook for 35-40 minutes or until the peas are tender.
In your large soup-pot, heat the coconut oil on a medium flame, then add the onion, scallions, thyme, black pepper, seasoning peppers, shado beni, parsley, birds eye pepper and celery. Turn the heat to low, stir well and cook for about 4-5 minutes.
Next up you can go in with the sweet potato, carrots and pumpkin, stir well. Then add the stock and bring to a boil and cook for about 25 minutes.
By now the peas/pigtail should be ready. Add it to the soup pot (be gentle) and stir well. Add the coconut milk and creamed corn.. should you want to add some corn kernels, I’d suggest adding a cup of frozen corn at this point as well. Since we already used canned creamed corn, may I suggest you not use canned corn kernels.. there’s just to many additives in the canned stuff. Bring everything to a boil, reduce to a simmer and allow to cook for another 20 minutes.
After 20 minutes, I like using my swizzle stick (you may use a whisk) to break the pumpkin, carrot and sweet potato down. The soup will go very thick at this point, so add some more stock or water if you feel it needs it. As it cooks, you should work on the dumplings.
Corn soup is one of those soups where you must have flour dumplings (or cornmeal), so place the water, flour and if you want.. a pinch of salt, in a bowl and knead to form a soft dough. Add water as necessary. Let the dough rest for about 5 minutes, then divide into 3 smaller balls and roil each part out to form a thick straw (cylinder). Cut that into bite-size pieces (about 1/2 inch) and add to the boiling soup. Watch the video below to see how I did the dumplings.
You may also add the cut pieces of corn (on the cob) now. Do keep in mind that I used sweet corn, which cooks quickly. We’re almost done.. cook for about 5 minutes after adding the dumplings and corn of the cob. Taste for salt and adjust accordingly. I didn’t add salt as the residual salt from the salted pigtails was enough for my liking.
Keep in mind that this is not your typical broth-like soup you’ll find in North America and Europe and it will thicken up considerably as it cools. I usually make a huge pot of this pigtail corn soup and I freeze whatever I don’t eat the same day and reheat when I’ have a craving a few weeks later. From frozen you’ll want to thaw, then add about 3/4 cup water and gently bring to boil until heated as you like.
A hearty and flavorful Caribbean soup combining yellow split peas, root vegetables, and salted pigtails, enriched with coconut milk and traditional spices.
Ingredients
Soup Base
Dumplings
Instructions
Video
Wash and place the salted pigtail pieces in a large pot, cover with water, and bring to a boil. Reduce to a rolling boil and cook for 25 minutes to tenderize and remove excess salt. Drain and set aside.
In the same pot, add 5 cups of water, the washed split peas, and crushed garlic. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes until the peas are tender.
In a separate large soup pot, heat coconut oil over medium heat. Add diced onion, scallions, thyme, black pepper, pimento peppers, bird’s eye peppers, shado beni, parsley, and celery. Reduce heat to low and sauté for 4–5 minutes.
Add diced pumpkin, sweet potato, and carrots to the sautéed aromatics. Stir well, then add chicken stock. Bring to a boil and cook for 25 minutes.
Gently add the cooked split peas and pigtails to the soup pot. Stir in coconut milk and creamed corn. If using, add frozen corn kernels. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
Use a swizzle stick or whisk to gently break down the pumpkin, sweet potato, and carrots, thickening the soup. Add more stock or water if the soup becomes too thick.
In a mixing bowl, combine flour and a pinch of salt. Gradually add water, kneading to form a soft dough. Let rest for 5 minutes.
Divide into three balls, roll each into a cylinder, and cut into 1/2-inch pieces.
Add the dumplings and corn pieces to the boiling soup. Cook for an additional 5 minutes. Taste and adjust seasoning as needed.
The only way our mom would get us to eat fish as kids was when she would pan fry King Fish and serve it to us with ketchup and a little pepper sauce. I guess it’s the same way our daughters learned to appreciate fish, as my mom (grandma) would purposely make fried fish when she visited to get them liking something most North American kids passionately hate. Seasoned to perfection and marinated for a couple hrs before they’re dusted in flour and pan fried, this recipe can be adopted for any fish you like. For me, it MUST be sea fish (I’m no friend of fresh water fish) and I want it hot and even better if the skin is a bit crisp.
You’ll Need…
2 lbs Red Snapper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 onion diced fine
1/2 teaspoon pepper sauce
1/4 teaspoon curry powder
1 teaspoon Caribbean Green Seasoning
2 cloves garlic crushed
1/2 cup flour
veg oil for frying
Notes: I used a Madras curry powder, blended in the Caribbean. You can use finely chopped scotch bonnet instead of peppersauce or any hot sauce you like. I used 3 small Red Snappers.. beware of bones when eating/serving. Feel free to use any type of fish you like as this recipe is very forgiving.
Scale, gut and wash the fish, then pat dry and get ready to marinate. But before you do so, (depending on how large your fish are.. 2 cuts may be necessary) give it a shallow cut across the belly so the marinade will do it’s thing.
Pour everything except the flour and oil on the fish and massage it into the fish (belly cavity and cut/s). Cover and allow it to marinate in the fridge for at least 1 hr.
Put about 2-3 cups of vegetable oil to heat on a med flame and get the seasoned fish ready for frying. Set up a sort of station, with a plate with the flour, the pan with the heated oil and a plate lined with paper towels to drain off the excess oil after frying. WARNING! Be sure to open the windows in the your kitchen and turn on the exhaust fan if you have one. The scent of fried fish will linger.
Dust the fish in the flour, don’t worry about shaking off the marinade as it will be delightful when cooked with the fish. Make sure to cover both sides of the fish, then gently place them into the hot oil. The idea is to cook the fish on each side for about 4-6 minutes (depending on the thickness of the fish you use and how crisp you like your fried fish). After which it’s just a matter of placing on the paper towels, then serve warm. If you’re reheating these, I would recommend doing so in an oven and not a microwave.
IMPORTANT! If you’re using whole fish as I did , do remember there will be bones (choking hazard). This recipe will also work great with fish fillets (bones removed) so that would be a good option if you plan serving this to kids. You may ask why bother with anything but fillets.. if you’ve ever had a fried whole fish, you’ll know how tasty it can be.
Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.
After posting a pic of this finished spicy fish balls on Facebook, someone commented “must be a male fish!”. Rude talk aside, I thought it was funny. I don’t recall if it was in Guyana or in Barbados I first had something similar, but I do recall how tasty they were, so I knew back then I’d have to come up with a recipe sooner or later. In keeping with this month’s theme of party food with a Caribbean twist for the holiday season.. I give you the most delicious fish balls you’ll ever try. With the use of panko bread crumbs and Parmesan cheese, you’ll see how international this recipe really is.
WARNING! The diced scotch bonnet will give this a wicked kick, so feel free to cut back on it or leave it out if you’re overly concerned about the heat (chicken).
You’ll Need…
1 lb fresh cod fillets 2 cloves garlic (crushed) 3/4 cup Parmesan cheese 1 tablespoon chopped parsley 1 tablespoon chopped thyme 2 eggs 3/4 cup panko bread crumbs (any bread crumbs should work) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 scotch bonnet pepper (diced finely) 2-3 cups veg oil for frying 1/2 cup flour for dusting
Wash and pat the fish dry with some paper towels. If you’re using frozen (pre packaged) cod, give it a good squeeze as there’s usually a lot of water in it. Then cut into chunks and place into a food processor. The entire recipe will be done in the food processor, but if you don’t have one, don’t fret. Simply chop the cod fish very fine and mix all the ingredients in a large bowl.
Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency. Then add all the other ingredients except the flour and the veg oil for frying.
Please remember to chop the herbs very fine and crush the garlic. The scotch bonnet pepper should also be very fine and do remember to wear gloves when handling them. Additionally, wash your hands with soap and water immediately after handing.
Pulse for a minute or two (remember to stop to scrape down), until you have a well mixed consistency.
Now it’s time to shape this into the small balls for frying. Take about a teaspoon full amount and roll in your hands to form the ball. Then toss in the flour (all purpose flour) to evenly coat the outside. This will help you get that lovely golden brown colour when fried. Be sure to do them all before you start to fry, as they will cook very fast. You can place them on a parchment lined cookie sheet so they don’t stick as they await their turn in the hot oil
Heat your oil on a medium/high heat and fry these for 3-4 minutes. I love using my wok for this as it maintains an even heat and with the high sides, I don’t make a mess on the stove. Drain on paper towels and serve with one of the many sauces I’ve shared over the past few years. Check the recipe index for the tamarind sauce, there’s the honey mustard mango sauce, the shado beni sauce and about 8 other spicy sauces there.
These fish balls are excellent on their own if you don’t feel like making a dipping sauce and if all fails, just get some ranch salad dressing from the grocery store and you’re good to go. These are best served warm in case you’re wondering.
Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.
After posting a pic of this finished spicy fish balls on Facebook, someone commented “must be a male fish!”. Rude talk aside, I thought it was funny. I don’t recall if it was in Guyana or in Barbados I first had something similar, but I do recall how tasty they were, so I knew back then I’d have to come up with a recipe sooner or later. In keeping with this month’s theme of party food with a Caribbean twist for the holiday season… I give you the most delicious fish balls you’ll ever try. With the use of panko bread crumbs and Parmesan cheese, you’ll see how international this recipe really is.
Ingredients
Instructions
Video
Wash and pat the Cod Fillet (1 pound) and dry with some paper towels. Then cut into chunks and place into a food processor.
Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency.
Add the Parmesan Cheese (3/4 cup), Fresh Parsley (1 tablespoon), Fresh Thyme (1 tablespoon), Garlic (2 clove), Egg (2), Panko Breadcrumbs (3/4 cup), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Scotch Bonnet Pepper (1/2).
Pulse for a minute or two and remember to stop to scrape down, until you have a well mixed consistency.
Shape this into the small balls for frying. Take about a tablespoon’s worth of filling and roll in your hands to form the ball.
Roll balls in All-Purpose Flour (1/2 cup) and coat evenly.
Heat the Vegetable Oil (as needed) over medium-high heat and fry balls for 3-4 minutes. Drain on paper towels.
Serve warm with your favorite dipping sauce.
Note
The diced scotch bonnet will give this a wicked kick, so feel free to cut back on it or leave it out if you’re overly concerned about the heat (chicken).
