Caribbean people love to party, the only excuse needed is good food and music. Some dishes are subtle in taste, subtle in flavor, reflecting years of cross cultural influences. Recipes with indigenous ingredients to tantalize the most sceptical of palates. Spices and seasonings, rum-punch and rum-cakes, jerk chicken, etc... Jarvelle Show gives you the opportunity to share your favorite recipes. your favorite recipes of mouth-watering main courses, delicious drinks, and scrumptious deserts that are sure to make you an aficionado of Caribbean cooking.

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• Haitian Black Rice Useful tips • How do I submit a recipe? • Submit your recipes (email) • Request recipes	• Honey Garlic Ribs • Bajan Rice & Stew

• Haitian Black Rice (diri ak djon-djon)
This rice is served hot with a meat or seafood dish.

Servings: 4-6

INGREDIENTS:

• 2 cups long-grain rice (white or brown)
• 1 cup djon-djon (dried mushrooms sold in Haitian grocery stores)
• 4 1/2 cups water
• 1 cup Baby Lima beans or Green peas (frozen and then thawed)
• 3 tablespoons olive oil
• 2 cloves garlic (minced or finely chopped)
• 1 teaspoon thyme (leaves only)
• 2 stalks scallions (finely chopped)
• 1/4 cup green peppers (finely chopped
• 1/4 teaspoon crushed black pepper
• 4 whole cloves
• 1 1/2 teaspoons chicken bouillon powder

METHOD:

(1) Clean mushrooms by removing any dirt. In a large bowl, add mushrooms and water and let soak overnight for best result. When ready to cook rice, transfer mushrooms with liquid to saucepan and bring to a boil. Let boil for 5 minutes at medium heat, then remove from stove. Do Not cover saucepan or the liquid will spill over while boiling. Drain mushrooms and set liquid aside. Only the liquid will be used to cook the rice.

(2) In another large pot or pan, heat oil. Add garlic, scallions, thyme, cloves, and green pepper. Let mixture fry for about 1 minute. Add thawed green peas or baby Lima beans, and chicken bouillon powder. Stir to mix well. Add mushroom liquid to pan. Add salt and pepper to taste if necessary. Once water starts boiling, add rice and hot pepper, if using. Gently stir. Do Not over stir. When water has almost evaporated and you only see the ingredients, lower heat and cover. Simmer for 15-20 minutes or until rice is fully cooked and still grainy. Serve hot with a meat or seafood dish.

Bon Appetit!!!

By: HaitianCooking.com

• Honey Garlic Ribs

6 lbs pork baby back ribs (cut into 2-rib portions
2 cups water (divided)
3/4 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 cup honey
1/4 cup soy sauce

Place ribs bone side down in a large roasting pan; pour 1 cup of water over ribs. Cover tightly and bake at 350 degrees for 1-1/2 hours.

In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the soy sauce, honey and remaining water until smooth.

Drain fat from roasting pan; pour sauce over ribs. Bake, uncovered, for 45 minutes or until meat is tender.

SERVING: 24

By: Taste of Home

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