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4_Morhun_ French Guiana Cookbook

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4_Morhun_ French Guiana Cookbook - Page Text Content

FC: French Guyanese Cookbook | By: Drew M. | By: Drew M.

1: Le Déjeuner

2: Ingredients Salt and freshly ground pepper to taste 6 allspice berries, crushed 3 cloves garlic, crushed 1 Scotch Bonnet-type chile, pricked with a fork 6 limes, juiced 4 small red snappers, scaled and cleaned with the heads on 1 1/2 quarts water 1 small onion, sliced 1 bouquet garni: 1 sprig fresh thyme or 1/4 teaspoon dried, 2 chives, 1 sprig parsley Directions Prepare a marinade of salt and pepper, half the allspice, 1 garlic clove, chile, and half the lime juice. Place the fish in a bowl, cover with the marinade, and set aside for 1 hour. When ready to cook, place all of the remaining ingredients except the other half of lime juice and fish in a heavy pot and bring to a boil. When the water is at a rolling boil, place the fish in the liquid (listen for the blaff!) and allow it to return to the boil. Remove the fish and serve them in bowls covered with their cooking liquid and the remaining lime juice. Blaff is traditionally served with white rice | Blaff

3: Begin by soaking the salt cod in a bowl of cold water in therefrigerator for 24 hours, changing the water several times. to remove the salt. Place the desalinated fish in a pot of water and bring to a simmer on medium heat. Simmer for 20 minutes or until the fish is soft and flakes easily. Remove from heat and allow to cool. Remove any bones and skin from the fish, and place it in a mixing bowl. Flake the fish with a fork. Mix the fish with the minced onions, pressed garlic, minced hot pepper, parsley, lime juice, and salt and pepper to taste. Stir in the flour, then beat in the water and egg yolks. Finally, stir in the baking soda. In a separate bowl beat the egg whites until stiff, then fold them into the batter. In a Dutch oven or similar sturdy cooking vessel, heat 1 inch of oil until it is hot. Drop the batter by spoonfuls into the hot oil. Don't crowd the accras - you'll need to do several batches. Cook until golden brown, turning once. Total frying time is about 2 minutes. Remove and drain on paper towel. Serve hot with lime wedges or your favorite dipping sauce. | Ingredients 8 ounces salt cod 2 onions, peeled and minced 2 cloves garlic, peeled and pressed 1 hot pepper, minced finely (more or less to your taste) handful fresh parsley leaves, chopped finely 1 1/2 tablespoons lime juice salt and pepper 1 1/2 cups all purpose flour 1 cup water 2 eggs, separated (at room temperature) 1 teaspoon baking soda oil for frying | Les Accras

4: Le Diner

5: 1. Place the chayote, potato and onion in a potato ricer and squeeze out all of the excess moisture. Place in a bowl and add the eggs, cornmeal and seasonings. 2. Heat the oil over a medium flame and drop about a half cup of the mixture onto the skillet, flattening with the back of a spoon (they should each be four or five inches in diameter). Cook on both sides until lightly browned, then transfer to a plate and keep warm. 3.Repeat until all the cakes are done. Serve hot with papaya avocado salsa. | 2 1/2 cups chayote, shredded 1 large boiling potato, peeled and shredded (about 2 1/2 cups) 1 small yellow onion, shredded 2 medium eggs, beaten 1/4 cup yellow cornmeal 1/2 tsp ground turmeric 1/2 tsp freshly ground black pepper 1/2 tsp salt 1 tsp canola oil papaya-avocado salsa* | Chayote Potato Cakes

6: 1 chicken cut up, or 8 pieces of chicken 1 shallot, peeled and chopped finely 6 cloves garlic, peeled and crushed - divided 1 teaspoon ground coriander 1 tablespoon white wine vinegar 1 cup water 3 tablespoons colombo spices - divided 3 tablespoons oil 2 onions, peeled and chopped 1 hot pepper, minced finely (more or less to your taste) 1 medium eggplant, cut in 1/2 inch cubes 1 medium zucchini, cut in 1/2 inch cubes 3 potatoes, cut in 1/2 inch cubes juice of 1 lemon 1 tablespoon herbes de Provence (or 1 teaspoon each dried thyme, rosemary, and basil) 1 cup coconut milk salt and pepper | 1 chicken cut up, or 8 pieces of chicken 1 shallot, peeled and chopped finely 6 cloves garlic, peeled and crushed - divided 1 teaspoon ground coriander 1 tablespoon white wine vinegar 1 cup water 3 tablespoons colombo spices - divided 3 tablespoons oil 2 onions, peeled and chopped 1 hot pepper, minced finely (more or less to your taste) 1 medium eggplant, cut in 1/2 inch cubes 1 medium zucchini, cut in 1/2 inch cubes 3 potatoes, cut in 1/2 inch cubes juice of 1 lemon 1 tablespoon herbes de Provence (or 1 teaspoon each dried thyme, rosemary, and basil) 1 cup coconut milk salt and pepper | Poulet Colombo

7: Drink! | Ti Punch White rum Simple sugar syrup Lime wedges Ice cubes (optional) | Squeeze a lime wedge or two into a glass Drop in the lime and crush it with a spoon Stir in the syrup and then the rum. Add ice cubes if desired.

8: Le Dessert

9: Filling 4 oz stewed fruit e.g. mangoes, pineapples Flan 8 oz farine flour 3 oz margarine 3 oz sugar | Sift flour. Rub in margarine. Add sugar. Sprinkle mixture into greased flan pan, pressing it down firmly and evenly. Bake in a moderate oven, 350F, for 15-20 minutes until golden brown. Turn out flan and allow to cool. Pile stewed fruit on top. Serve as a dessert dish. | Farine Fruit Crumble

10: 1 cup sugar 1 cup water 4 ripe mangoes juice of 2 limes | Sorbet la mangue | Place the sugar and water in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat and allow to cool completely. Peel the mangoes, then slice the flesh away from the pit. Puree the sliced mango in a food processor. Add the cooled sugar syrup and the lime juice and process until smooth. Pour the puree into a bowl, cover and refrigerate several hours or until completely chilled. Place the puree in an ice cream maker and process according to manufacturer's directions. Place the sorbet in an air tight container and freeze for several hours before serving.

12: Bibliography | http://www.foodnetwork.com/recipes/blaff-recipe/index.html http://frenchguianaandbeyond.blogspot.com/2010/07/food-glorious-food.html http://www.guyanesepride.com/recipe/recipedetail.aspx?id=1463 http://travelbystove.blogspot.com/2013/06/recipes-from-french-guiana.html#.UmqYnRZbpcS http://www.easy-french-food.com/french-guiana-recipes.html http://www.folklife.si.edu/resources/maroon/foodways/jamaica.htm#Coconut%20Drops http://www.frenchguiana.alloexpat.com/french_guiana_information/cuisine_french_guiana.php http://www.epicurious.com/recipes/food/views/Accras-de-Morue-11455

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  • By: Andrew M.
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About This Mixbook

  • Title: 4_Morhun_ French Guiana Cookbook
  • An assortment of French Guyanese recipes
  • Tags: None
  • Published: about 6 years ago