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international food

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FC: VIRGIN ISLANDS

1: CLIMATE | hot usually 80-100 degrees all year round. the climate affects the food by affecting the human health, fisheries, energy, agriculture, changes in imported food, availability, quality, and cost

2: IN THE CARIBBEAN SEA AND ATLANTIC OCEAN, ABOUT 40 MILES(64KM) EAST OF PUERTO RICO AND IMMEDIATELY WEST OF BRITISH VIRGIN ISLNADS 916.9 SQ. MI. AND 109,750 PEOPLE. GEOGRAPHY AFFECT FOOD- THE VIRGIN ISLANDS IS LOW-LYING SO WHEN THERE IS NATURAL DISASTERS OR FLOODS, THEY IMPACT ON FOOD SUPPLY AND LEADS TO HUMAN MALNUTRITION, DEHYDRATION OR STARVATION.

3: GEOGRAPHY

4: AGRICULTURE | FRUIT (COCONUTS, MANGOS, SEAGRAPES, BANANA FIGS), VEGETABLES, SORGHUM, AND SENEPOL CATTLE (HEAT TOLERANCE AND INSECT RESISTANCE WITH THE EXTREME GENTLENESS, GOOD MEAT AND HIGH MILK

5: MAIN LANGUAGE IS ENGLISH, BUT IMMIGRANTS ACROSS THE CARIBBEAN SEA SPEAK SPANISH, VARIOUS FRENCH, AND CREOLE LANGUAGE | LANGUAGE

6: HISTORICAL INFO | THE CIBONEYS ARRIVED ON THE ISLANDS DURING WHAT IS CONSIDERED THE PRE-CERAMIC CULTURE. ARAWAKS WERE THE NEXT TO ARRIVE ESTALISHING SITES ON ST. JOHNS AND ST. CROIX AROUND 100 AD. THE POPULLATION IS LARGELY MADE UP OF CARRIBEAN PEOPLE WHOSE ANCESTORS WERE AFRICANS AND EUROPEAN.

9: RELIGION | BAPTIST 42% ROMAN CATHOLIC 34% EPISCOPALIN 17% OTHER 7%

10: JUMBIES (SPIRITS) WALK AROUND HOMES, ON THE STREETS, AND ANYWHERE THE PERSON TELLING THE STORY WANTS THEM TO BE. JUMBIE STORIES SRE OFTEN USED AS CAUTIONARY TALES FOR CHILDREN. QUELBE IS A STYLE OF MUSIC AND DANCE. THE MUSICAL SOUNDS THAT ARE DANCED TO BE MADE BY SCRATCHING INSTRUMENTS AND ARE INSTRUMENTS THAT ARE MADE OF HOLLOWED OUT GOURDS. BANDS ARE CALLED A SCRATCH BAND. | SUPERSTIONS/TRADITIONS

11: JUMBIES

13: HOLIDAYS & CELEBRATIONS | ST. JOHN FESTIVAL ( JUNE-JULY) THIRTY DAY HOLIDAY ENCOMPASSING ORGANIC ACT DAY (THIRD MONDAY IN JUNE) CARNIVAL (1ST WEEK OF JULY) LOCAL THANKSGIVING DAY ( 3RD MONDAY IN OCTOBER)

14: COMMON/EXOTIC FOODS | SWEET POTATOES YAMS YELLOW SQUASH (PUMPKINS) PEAS FISH TURTLES WHELKS CONCHS | :D

15: SPICES & HERBS | CREOLE SEASONING ADOBO SPICE CURRY POWDER JAMIACAN ALLSPICE GARLIC & HERB

16: JOHNNY CAKE | 1 c. white johnny cake meal (white cornmeal) Dash of salt 1 tsp. sugar 1 c. boiling water 1 egg Milk Shortening Put johnny cake meal into mixing bowl. Add salt and sugar. Make a well in center of meal. Pour in water to scald mixture. Let stand for a few minutes. Beat in egg. Thin batter to consistency of pancakes by adding milk and beating well. Drop by large, kitchen spoonfuls in hot shortening on griddle. Cook thoroughly on one side before turning. Do not cook too fast or inside will not be done. Makes 8 "cakes."

17: BEEF PATE | To make ground meat filling: Cook beef in a large frying pan with onion, celery, bell pepper, black pepper, garlic powder, oregano, parsley flakes, salt, tomato paste, Kitchen Bouquet and hot pepper. Continue cooking until ground beef is well cooked and vegetables are tender. Stir often while cooking to blend ingredients well. Use a large strainer to remove excess fat from the meat mixture. Divide dough into two pieces. Roll flat and place 1-1/2 tablespoons of ground beef mixture into center of flattened dough. Fold dough over filling using a fork to seal ends so that the filling is completely sealed inside like a turnover. Use dough cutter to cut excess dough around the pate to give an even shape. Deep fry in vegetable oil or shortening at 360 degrees until golden brown. | Dough: 5 cups flour cup vegetable shortening 2 tablespoons baking powder to cup water Pate filling: pound lean ground beef small onion, chopped 1 small stick celery, chopped teaspoon salt 2 tablespoons green bell pepper, chopped Dash oregano Dash black pepper 1 teaspoon Kitchen Bouquet 2 teaspoons tomato paste Dash parsley flakes Dash garlic powder small hot pepper, chopped (or to taste) METHOD / DIRECTIONS: To make dough: Place flour, shortening, and baking powder into a large mixing bowl. Add enough water to make dough. Knead for 10 to 15 minutes. Let dough sit for 20 minutes.

18: Virgin Islands Callaloo 1 medium sweet potato or yam (about 1/2 pound), peeled diced 3 cups water 1 small eggplant (about 1/2 pound), peeled and diced 12 ounces fresh or frozen spinach, chopped 12 ounces swiss chard, chopped 8 ounces fresh or frozen okra, chopped 1/2 large onion, finely chopped 2 cloves garlic, finely chopped 3/4 teaspoon thyme 2 tablespoons chopped parsley 2 tablespoons vinegar salt and hot pepper sauce to taste 1.In a large pot, combine sweet potato and water, and bring to a boil. Stir in eggplant, spinach, chard, okra, onion, garlic, thyme, and parsley. Cover, reduce heat, and simmer 15 to 20 minutes, stirring occasionally. 2. Add vinegar, salt, and hot pepper sauce, stir well, and simmer 5 minutes more. Serve hot, over mounds of cornmeal Fungi. Makes 4 servings.

20: Virgin Islands Style Fish 4 lbs fish , scaled and gutted 2 medium onions , chopped 1 tomato , chopped 1 tablespoon vinegar 3 tablespoons lemon juice or 3 tablespoons lime juice 2 cups water 2 teaspoons butter Okra Fungi 1 (10 ounce) package frozen okra 2 cups boiling water 1 cups yellow cornmeal , ground fine 2 tablespoons butter teaspoon salt pepper , to taste Directions: 1 Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes. 2 Place frozen okra in boiling water. Cook until just barely tender. 3 In a medium size saucepan, bring 2 cups water to a boil. 4 To make fungi that is free of lumps, mix about cup of the cornmeal with cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water. 5 Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly. 6 Add hot cooked okra to cooked cornmeal. Stir well. 7 Then, stir in the butter, salt and pepper, to taste. 8 Simmer for about 5 minutes more.

21: FUNGI

22: INGREDIENTS: For the marinade 1 onion, chopped 2/3 cup finely chopped scallion 2 garlic cloves 1/2 teaspoon dried thyme, crumbled 1 1/2 teaspoons salt 1 1/2 teaspoons ground allspice 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon 1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves) 1 teaspoon black pepper 6 drops of peppers sauce, or to taste 2 tablespoons soy sauce 1/4 cup vegetable oil 18 chicken wings (about 3 1/4 pounds), the wing tips cut off and reserved for another use METHOD / DIRECTIONS: Make the marinade: In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil. In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight. Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450F. oven for 30 to 35 minutes, or until they are cooked through.

23: JERK CHICKEN

24: Caribbean Banana Fritters Recipe Ingredients: 2 large bananas, barely ripe Lime or lemon juice Batter Vegetable oil for deep frying Sugar for tossing Batter 2 oz flour tsp. salt 1 egg pt milk tsp. baking powder Cooking Method: Batter Sieve the flour, baking powder and salt into a bowl. Make a well in the center, break the egg and add it to the flour. Add a small quantity of milk and stir. Continue adding the milk gradually, stirring all the while, until all the milk is added and the batter is of a smooth consistency. Beat for about 5 minutes, cover and set aside. Fritters Peel and slice the bananas diagonally into inch pieces. Coat thoroughly with batter. Heat the oil and fry the coated banana pieces until golden brown. Drain and sprinkle with lemon juice. Toss in sugar and serve hot.

27: INTRESTING FACTS | STEWED OXTAIL, BEEF, GOAT AND CHICKEN ARE ALL POPULAR. FISH SOUP IS POPULAR FOR BREAKFAST LUNCH, AND DINNER. VIRGIN ISLANDS NATIONAL PARK COVERS MORE THAN HALF OF ST. JOHN. THE PARK IS KNOWN FOR ITS BEACHES, REEFS, AND FORESTS.

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  • By: Brianna B.
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  • Title: international food
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  • Published: almost 5 years ago

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