Carib Gourmet

Guess who's a #WOW Winner?

noreply@blogger.com (Vanessa Bolosier) — Wed, 10 Jul 2013 03:00:00 -0700

Last week Vanessa Bolosier, founder of Carib Gourmet decided to give the "Jacqueline Gold Women On Wednesday Competition" a go. She pitched about Carib Gourmet and the soon to be released Coco Gourmand in less than 140 characters on Twitter and won!

#WOW is an initiative meant to boost the exposure of Female Entrepreneur and means that your business has impressed Jacqueline Gold who's the Chief Executive of Knickerbox and Ann Summers. It's a pretty big deal for us!

This is an big the accolade for Carib Gourmet, its sister companies and Vanessa who's put her heart and soul in making sure Carib Gourmet is a real success. Our first official award and we're very proud!! The first of many to come! Follow us on Twitter @carib_gourmet or on Facebook

What is Ginep?

noreply@blogger.com (Vanessa Bolosier) — Mon, 17 Jun 2013 09:00:00 -0700

Have you ever wondered what ginep is?


Ginep

Ginep is a tropical, rare and delicious fruits! To discover what is it and how you can use it, have a look at our presentation on ginep

Click here to learn more about ginep. To discover more exotic fruits follow us on Facebook

What is Yellow Mombin

noreply@blogger.com (Vanessa Bolosier) — Mon, 10 Jun 2013 08:47:00 -0700

Yellow Mombin

Yellow Mombin is an exotic fruit native to Tropical America. Soft and juicy, Yellow Mombin is either eaten raw or used to prepare jam and jellies. Yellow Mombin is also used in medicine as it has lot of health benefits. Discover Yellow Mombin here.

To discover more exotic product, visit Carib Gourmet and like us on Facebook.

What is Ambarella (Golden Apple)?

noreply@blogger.com (Vanessa Bolosier) — Wed, 29 May 2013 09:00:00 -0700

Ambarella

Ambarella - also called Golden Apple - is an exotic fruit which can be found in all tropical countries but especially in the Caribbean. Ambarella is similar to the mango, it is sweet and can be either eaten raw or used to prepare juices and syrup. Check out our slide presentation of Ambarella.

To discover more flavourful and exotic product, visit Carib Gourmet and like us on Facebook.

What is Rhum Agricole

noreply@blogger.com (Vanessa Bolosier) — Fri, 24 May 2013 09:00:00 -0700

You now know the difference between White and Dark rum but do you know what rhum agricole is? If not, this blog post is for you!

Rhum Agricole is the French term for "cane juice rum", which is distilled in the French West Indies islands from freshly squeezed sugar cane juice rather than from molasses. Cane juice rums are sometimes also found in Trinidad, Panama and the Dominican Republic.

As you know now, most rums are made from molasses, a byproduct of sugar refining.

In the sugar cane spirits industry, only rums from Martinique can carry the label "AOC Rhum Agricole". AOC literally means "Appellation d’Origine Contrôlée" (protected designation of origin). It is a sign of recognition from French and European laws for rums produced on the island of Martinique that meet certain local standards.

In addition to its different production process, Rhum Agricole has also a different taste. It is often light-bodied and tends to have a beautiful scent, with fruity aromas such as bananas, passion fruit or similar fruits. Matured distillates of course absorb scents from the casks, sometimes creating lovely mixtures of vanilla, coffee and chocolate aromas.

Rhum blanc – is harmonised for 3 months in stainless steel barrels. It is said to reflect the typical taste of freshly cut sugar cane. It is brought to 50-59% alc./vol. using only water or sugar water.

Rhum paille – is matured in oak casks for about 12 to 18 months. It has a light colour and is usually bottled at 50% alc./vol.

Rhum vieux – has to mature for at least 3 years in oak casks that may not hold more than 650 litres (172 gallons). Alcohol content is 45% alc./vol. in 3-year-old rums.

Rhum Hors d'age - Rhum vieux which has to mature for at least 6 years.

Spicy rum - Spiced rums contain flavors from spices and other exotic elements that give the rum a unique and interesting characte

To buy some of the best rums in the caribbean, visit our online rum cave now!

What is Blimbing?

noreply@blogger.com (Vanessa Bolosier) — Mon, 20 May 2013 09:00:00 -0700

Blimbing

Blimbing (also called Bilimbi) is a exotic fruit which can be found on all tropical continents. Due to its acidity, Blimbing is usually used for preparing vinegar or chutney.

Click here to discover Blimbing.

To learn more about tropical fruit, follow us on Facebook and visit Carib Gourmet.

The Difference Betwen White and Dark Rum

noreply@blogger.com (Vanessa Bolosier) — Sat, 18 May 2013 09:00:00 -0700

Rum is a spirit made from both fermented sugar cane and by-products such as molasses by the processes of fermentation and distillation. The majority of the world's rum production occurs in the Caribbean and Latin America.

Rum is most commonly available as white rum, gold rum, and dark rum. As previously stated the amount of time the rum is aged and the type of cask it is aged in, determines the color of the rum. There are also some differences in the taste and uses of the different rums.

White rum (also called silver or light) is more popular in Spanish speaking countries. It is fermented in steel and filtered and has a clear colour and a light, slightly sweet taste. This milder flavour makes them popular to use in mixed drinks as opposed to be drunk straight as the dark rum.

Rich, caramel dark rum (also called red or black) more common in English speaking countries is made by aging clear rum in charred oak barrels, giving it a deep brown colour and a full flavour. It is usually drank straight and used for cooking. They come mostly from Martinique, Jamaica, and Haiti, as well as Nicaragua and Guatemala.

Note that spiced rum, which is flavoured with spices and (often) caramel, is not qualify as dark rum.

Gold or amber rums are aged in oak, which produces a more caramel colour and richer, more pronounced flavour.

To see our selection of rum visit Carib Gourmet

What is Soursop?

noreply@blogger.com (Vanessa Bolosier) — Mon, 13 May 2013 09:00:00 -0700

Soursop

Soursop is a tropical fruit native to South and Central America and the Caribbean. The flesh is white, sweet and sour. It is eaten raw when fully ripped. Soursop is also used to make delicious juice, jam and even confectioneries. Check out our presentation of Soursop and see how you can use it.

To discover more exotic products, visit our website and follow us on Facebook.

Carib Gourmet sees Elza: the film

noreply@blogger.com (Vanessa Bolosier) — Tue, 7 May 2013 00:30:00 -0700

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A good subtitle for this blog post would be: "The day a Guadeloupe expat sees a meaningful film shot on her native island."

For me to travel all the way to west london, there must have been a good reason. The reason was a showing of "Elza" or "Le Bonheur d'Elza" as it is in its original title. The film didn't fail to disappoint.

I arrived at Ciné Lumiere in South Kensington slightly belated. (I have an excuse: sun in London isn't a regular occurence so I HAD to have a picnic that day in my village i.e Greenwich). I couldn't bring food in the theatre and thought "bummer how is a non-stop eating Carib Gourmet going to survive." But I digress.

The plot was very mysterious, my imagination drifted and I initially thought there was a story of incest involving the grandad and his grand daughter, and you could physically feel the discomfort portrayed by the characters. I loved the hazy feel, the anxiety, the tension... The duality of the characters, their vulnerability and the internal turmoil.

A young woman born in Guadeloupe but raised in Paris goes back to her native island to find the father she only has distant souvenirs of. She wants to meet him, make him love her and tell her she's beautiful. She wants her father.

The father a somewhat mixed raced man, that has scattered child across the small (1500km2), enjoys entertaining adulterous relationships with gorgeous dark skninned women - including his bankers wife - yet reject his African heritage by showing no love to his matte skinned daughter, refuses custody to his other daughter's partner and father of grand daughter Caroline on the basis that his "too dark". His beloved fair-skinned daughter is in a mental instituion due to the pressure she felt from he rfather and the fact she forbid her to see a lover, the previously mentionned "too dark man". Mr Désiré says things like "with kinky hair like yours, there's NO WAY you could be my daughter!"The entire film one awaits the moment the secret will be revealed.

Although the movie is about Elza and her quest to find her identity, my favourite character is this ambivalent, oh so tortured man, Mr Desiré. He represents the duality inherent to most Caribbean natives: the stigma of slavery and colonialism, the self hatred many experience in different manners, the difficulty of upholding standards in such a micro-environment, the womanising aspect of the culture, the difficulty of being a good father and the loneliness...

I felt understood by watching this film. Although it isn't my story it reflected the environment I grew up in. The Q & A sessions after the showing revealed even more sentiments of inadequacy from the audience who I think probably was not comfortable enough in their skin to witness the telling of a story just for the sake of it. No mandate and no masterplan to diminish the women pertening to what they called the "darker hue" which I actually found quite diminishing as a statement anyway.

It just felt really good to see my island, my culture depicted in a different manner (as in not just a paradise-like, everyone-happy-drinking-rum-and-dancing-zouk type of portrayal). It was good quality cinema, I feel we should see more of these initiatives. Not specifically made to revendicate, lobby or fall into communitarism but just narrate the accounts of characters who happen to be based in the Caribbean and fall into a plot that happens to be tinted with local issues pertaining to their location. I don't understand why there can be so many amazing books by awfully talented Caribbean authors, yet films are such rare commodities and so underrated. I guess it comes down to the nerve of wars (that a frenglicism): the dough, the quids, the MONEY!

Vanessa with director Mariette Monpierre

Mariette Monpierre encourages the youth to take up their iPhone and start filming saying "if you want to tell a story, don't wait for funds, just do it."I salute Mariette for taking up your cross, making herself vulnerable by baring her feelings and some of her story for all to see (the film is partly autobiographical). She provided great entertainment in a lukewarm London Bank Holiday Monday night. After the microphone is off and the questions are answered, that's all it, pure and simple - although very enjoyable and refreshing - entertainment.

I will be taking up my cross too!

Mariette, merci!!

What is Chayote?

noreply@blogger.com (Vanessa Bolosier) — Mon, 6 May 2013 09:00:00 -0700

Chayote

Chayote is an exotic fruit native to Mexico and Central America. It is usually cooked and served with seasonning. Discover Chayotte here.

To know more exotic fruits, follow us on facebook and visit Carib Gourmet

Colombo : A staple in Caribbean food

noreply@blogger.com (Vanessa Bolosier) — Tue, 30 Apr 2013 03:05:00 -0700

What is Colombo powder?

Colombo powder is a blend of various spices, used in Guadeloupe and Martinique brought by the Asian community in the 1920’s. It contains cumin, coriander, mustard seeds, cloves, turmeric and roasted rice as a thickener. It does look like your typical yellow curry powder but there’s a secret ingredient manufacturers won’t share with the public that gives it such a unique taste. Like the masala or "ras el hanout", colombo powder results from the evolution of an original recipe and includes Caribbean flavours. The Colombo powder can be cooked with chicken, goat, shark or pork. It can also be used with vegetables. Don’t be afraid to pinch a little Colombo in any of your dishes.

Want to try it? We have selected this easy and delicious recipe with Colombo Try it and don't hesitate to give us a feedback!

Mussels Colombo

Ingredients :
2 courgettes, 8 shallots, 6 garlic cloves, 350ml dry white wine, 227ml pot double cream, 1 tablespoon colombo powder, 32 mussels - cleaned and debearded-, 30g butter, handful of chopped parsley, handful of chopped spring onion

How to make it :

In a large saucepan, cook shallots and garlic in simmering wine until translucent. Stir in cream and Colombo powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes until their shells are open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels. Whisk butter into the sauce. Turn heat off, and stir in parsley and spring onions. Serve immediately.

To discover more recipes, follow us on facebook and visit our website

What is Sorrel?

noreply@blogger.com (Vanessa Bolosier) — Mon, 15 Apr 2013 10:12:00 -0700


Sorrel

Sorrel is a beautiful exotic fruit grown in tropical regions. It is a rare exotic fruit which is usually used for preparing syrup or juice. Check out our slide presentation on sorrel and discover how to use it.

Join us on Facebook to discover more rare exotic fruits.

Carib Gourmet @ IFE 2013

noreply@blogger.com (Vanessa Bolosier) — Tue, 26 Mar 2013 07:18:00 -0700

We ventured out on a very cold day to find some tropical, exotic or just plain Caribbean treasures at IFE 2013 which was taking place at the Excel Exhibition Centre. We decided that it was time to upgrade Kaché packaging - our own gourmet coffee brand - and find new delicious products for our Caribbean online deli.

We were impressed by the ice sculpture that welcomed us as we arrived. It was quite funny seeing seafood, vegetables and cakes frozen in the same ice block.

We saw some very interesting and innovative packaging projects by creative student. Coconut was very popular at the fair and judging by the amount of companies promoting coconut-based products (we saw more than a dozen coconut water companies) our new coconut based confectionery brand called Cocosic is defintely on trend!

The food at IFE 2013 was a treat! Exhibitors were really keen to make us taste pretty much everything they had on the stand.

We saw some interesting displays from a Sultanas Mona Lisa to a coconut water brand hut that transported us from London to a Caribbean beach.

We also tasted some very interested tropical fruit shakes: Guava, Papaya and Mango!

To discover our latest products in stock, visit Kaché and Carib Gourmet

Carib Gourmet at HEC Paris

noreply@blogger.com (Vanessa Bolosier) — Mon, 18 Jun 2012 12:48:00 -0700

Carib Gourmet was invited to partake in a three day intensive entrepreneurial hub at HEC Paris.

Among the participants at this year’s UDE entrepreneurship program were several businesses which were handpicked to come and role play, present and consult on their various business ventures. Carib Gourmet was among them thanks to the LERECA Network! The event was hosted at the HEC Paris Jouy en Josas campus which is situated in close proximity to Versailles. Carib Gourmet’s founder Vanessa Bolosier also took part in the festivities including dinners, sports workshops and ocncert hosted by the president of HEC and the seminar’s organisers Mr. Jean-Pierre Detrie and Mr. Hubert Bonal, who loved Caribbean culture along with the treasures that the islands have to offer.

The organisers and HEC Paris President were impressed with the businesses presented and would like to see Carib Gourmet along with other entrepreneurs of Caribbean origin participate again next year.

One thing is certain, Carib Gourmet will be among the participants in 2013!

William Curley chocolate truffle making classes

noreply@blogger.com (Vanessa Bolosier) — Wed, 16 May 2012 02:01:00 -0700

We set out on a chocolate-truffle-making-mission this past Saturday (12, May 2012) at William Curley Patissiers and Chocolatiers in Belgravia. The chocolate making class was taught by master chocolatier Elle Crocker, and participants formulated dark chocolate and chocolate & raspberry truffles from scratch. We made two different types of ganaches, and exceeded the quality control requests by consuming all of them! Our taste buds were dazzled as there were fresh mint truffles, raspberry fruit paste truffles and sea salt caramel truffles for all to indulge. Elle, our master chocolatier, later provided us with a full tutorial on cocoa cultivation and transformation. We had an amazing experience and look forward to going back for the sea salt caramel making!

William and Suzy Curley opened their first boutique in 2004 in the leafy suburb of Paved Court, Richmond. They would go on to open their Belgravia boutique on Ebury Street a couple of years later. In July 2011, William Curley chocolate and patisserie concessions became available at world renowned department store Harrods. William took home Britain's Best Chocolatier award by the Academy of Chocolate for five consecutive years from 2007 to 2011. William Curley’s book Couture Chocolate is also available online.

Carib Gourmet provides exotic chocolate making courses with a Caribbean twist. More information of our chocolate making classes is available here

Speaking about Guadeloupe Bonifieur Coffee at RSLOM

noreply@blogger.com (Vanessa Bolosier) — Wed, 9 May 2012 05:39:00 -0700

We recently set out on a trip to the French capital on a sunny Tuesday morning. Carib Gourmet’s founder Vanessa Bolosier presented the authentic Bonifieur, Guadeloupe’s highly regarded coffee, which is roasted from the finest coffee beans to have ever been cultivated throughout the Caribbean.

Guadeloupe Bonifieur Coffee beans

Upon our arrival, at the RSLOM event at the 6th District Town Hall, we were unexpectedly greeted by some pretty high level MPs and officials from the French overseas regions.

Christiane Taubira, French MP (left)

Vanessa’s presentation focused on how small planters benefited from cooperative initiatives and sustainable development. Issues such as climate change were also covered, which were followed by a reportage which showcased the different processes of harvesting the Bonifieur coffee; which she had documented during her previous visits to Guadeloupe coffee plantations. Special thanks to Mrs Maximin of the RSLOM for inviting us to this wonderful event and we look forward to coming back again next year.

Levi Roots' take on Colombo Curry

noreply@blogger.com (Vanessa Bolosier) — Mon, 23 Apr 2012 11:56:00 -0700

Levi Roots took one of our most traditional recipes and gave it a little twist and we love it!!

See how the Caribbean food master teaches you how to make a Colombo Curry with ease and class.

If you want to get your Colombo spices, order it from our Caribbean Food Shop.

Mardi Gras Fritters or Carnival Donuts...

noreply@blogger.com (Vanessa Bolosier) — Tue, 21 Feb 2012 11:09:00 -0800

Because today is Mardi Gras, in the French caribbean today Carnival is at its peak and bellies are being filled with loads of goodies such as Mardi Gras Fritters: Here's an easy recipe to make you salivate! Happy Mardi Gras!

Ingredients (serves 4):
- 1/4 l water
- 125 g of sifted flour
- 75 g butter
- Cinnamon, nutmeg
- 4 or 5 eggs (depending on size)
- 2 to 3 tablespoons sugar
- 1 lime zest
- Frying oil
- Icing sugar

Preparation:

Pour water, butter, cinnamon, nutmeg and lime zest in a pan.

When the mixture begins to boil, add the flour (at once) and stir. Continue to mix away from the heat. Do not worry if the mixture is not smooth. Allow to cool.

Add the eggs one by one while whisking with a fork. Let it rest a few minutes.

With two spoons, form balls of dough and put in the hot frying oil.

When the fritters are golden brown, drain on paper towels. Sprinkle with icing sugar.

Sweet chilli Oxtail and Pumpkin winter soup

noreply@blogger.com (Vanessa Bolosier) — Thu, 20 Oct 2011 02:21:00 -0700

This one is a Caribbean soup for the cold winter nights. As you may have noticed, leaves are turning gold and the Indian summer is over.

As the clock goes back, you will need a bit of warmth at night. What best than a soup with a bit of Caribbean flavour to make your nights cosier and warmer.

This soup is easy to do and will give you all the necessary vitamins you will need to face the cold weather. Plus it has a bit of a twist that Caribbean food always adds to any dish.

Recipe for 4

Ingredients:

¼ Pumpkin

1 Leek

2 medium size potatoes

1 Parsnip

2 tablespoon Creole curry Powder

4 Large oxtail pieces

3 garlic cloves

1 medium onion

Salt

Pepper

4 tablespoon vegetable oil

1 tablespoon of Maggi seasoning sauce

2 tablespoon of sweet chilli sauce

½ can of chopped tomato sauce

Let's get it started!

Heat the oil.
Chop all your vegetables up, the leeks in slices and pumpkin, parsnip potatoes in cubes.
Fry the oxtail adding 1 pinch of salt and pepper.
Once the oxtail have slightly browned crush the garlic and add along with the sliced onion.
Add the Creole curry powder, make sure all sides of the oxtail are fried and getting a bit of the curry colour.
Add the Maggi seasoning and sweet chilli sauce.Cook for about 2 minutes.
Add all the vegetables and lower the heat of your plate or cooker to a medium heat.
Put the lid of you pan to help the vegetable steam. Leave for 5 minutes.
Add the chopped tomato. Stir and leave for 2 mins.
Add 50cl of water and let simmer for 30 mins.
Once the vegetables are fully cooked, use a skimmer to remove them from the stew.. Use you blender to mix the cooked vegetables.
Once mixed, add to the stew left on the cooker on low heat. Cook for another 10 mins.

Voila!! Ready to serve in a bowl with one oxtail piece per bowl. Visit Carib Gourmet's website for more Caribbean Recipes.

French Caribbean recipe books

noreply@blogger.com (Vanessa Bolosier) — Wed, 10 Aug 2011 14:17:00 -0700

Food lovers always look for inspiration in the most exotic places. And what could be more exotic than Caribbean food with a French touch. This Carib Gourmet's selection of French Caribbean Cookbook to take you on a journey of Caribbean food discovery.

French Caribbean Cuisine

This recipe book by Stephanie Ovide with a preface by the iconic Maryse Condé showcases French Caribbean recipes from the most traditional to more innovative dishes.
French Caribbean Cuisine by Stephanie Ovide is available on Amazon.

It contains soil recipes such as the Avocado feroce for which one of the necessary ingredient is scotch bonnet pepper confit.

Carib Gourmet Recipe Book Selection

Paradise Found: The people, restaurants and recipes of St. Barthélemy
Nostalgic of your holidays in St Barts - the ultimate French Caribbean holiday destination? This book wil not only help you reminisce the great time, it will also entice the ones who haven't been yet to visit not only for the crystal clear sea and white sand beaches but also the combination of French gastronomy with Caribbean ingredients to create unique innovative recipes. The "Caribbean Fooding" experience in Saint Barths will enchant any and is trult paradise found.

For more information and to purchase all your Caribbean Fine Food visit Carib Gourmet today.

There is no love more sincere than the love of food...

noreply@blogger.com (Vanessa Bolosier) — Mon, 18 Jul 2011 12:15:00 -0700

How cliché is it to quote George Bernard Shaw who was obviously a foodie and loved the gourmet stuff as much as we do?

Carib Gourmet is officially launching and after a long wait, all your Caribbean Foodie stuff is available. We have gathered the best Guadeloupe and Martinique has to offer and our ever expanding catalogue will not cease to surprise and please in the future weeks as we continue adding new products.

Our Caribbean Gourmet Treasure
Our catalogue includes classics such as the traditional white rum ideal for the Ti Punch, that will please the expatriates. Our fine Caribbean food will also surprise the newbies with innovative products such ad the candied sweet chilli. Let's not forget about our rare rums such as the Darboussier Dark Rum or the exclusive Guadeloupe Bonifieur coffee.

Carib Gourmet: a new lifestyle
Far from the corny image of the Caribbean, we want to introduce you to a new lifestyle. French Caribbean culture is the ultimate hybrid culture expressed in countless forms, through art, literature and its cuisine. Our mission is to reflect this mix and help you discover its uniqueness.

Carib Gourmet is about love: love for the French West indies, love for the best things in life, love for travel through the palate...

Welcome to the world of Carib Gourmet...

Barbecue Time... you need a Sauce Chien

noreply@blogger.com (Vanessa Bolosier) — Sun, 1 May 2011 15:21:00 -0700

Why would this delectable addition to your grilled fish, lobster, chicken or lamb be given such a disgraceful name: dog sauce?

Sauce Chien courtesy of Péchés Mignons

Sauce chien is a little hot sauce that only takes minutes to prepare, yet it adds a real kick to anything grilled!

It could all be called dinosaur sauce, we wouldn't mind as this finger licking dressing made from onions, chillis and lime is all you need to give your barbecue a an edge.

All you need is:

1 scotch bonnet chilli
2 shallots
1 lime
2 garlic cloves
1 onion
3 spring onions
15cl of oil
1 tablespoon of chives sugarcane vinegar
2 table spoons of hot water
1 parsley stick
salt
pepper

It's simple: chop the shallots, spring onions, onion, parsley, garlic and chilli as fine as possible. Add the lime juice, the sugarcane vinegar and hot water. Stir to emulsify and your sauce chien is ready!

How easy it that? You can use it as a dip sauce for your saltfish fritters, as a base for any quick dish requiring all the included ingredients. If you want to stay away from the burn switch from scotch bonnet chillet to sweet chilli, same flavour without the burn!

If you are on the lazy side, Carib gourmet has the best Sauce Chien available on the market.

Made with love in Guadeloupe by Terroirs de Guadeloupe, without artificial conservative, the Man Féfé sauce chien is no different to the one you'd make following the above recipe.

Man Féfé Sauce Chien

It's a barbecue essential! Get your Man Féfé Sauce Chien, from Carib Gourmet.

Crab Matété... An Easter Monday Tradition

noreply@blogger.com (Vanessa Bolosier) — Mon, 25 Apr 2011 09:59:00 -0700

There is no Easter Monday without a Matété (or Matoutou) on a French Caribbean Table. This is the ultimate Easter Monday Caribbean Recipe for a succulent family meal that will leave you all licking your fingers with delight.

Not the simplest Caribbean recipe but if you master this, your party will be a HIT!

This traditional Caribbean recipe is for 6 people and you will need :

6 to 8 land crabs (preferably)
200 g of streaky bacon
2 big tomatoes
6 big garlic cloves
2 big onions
1 full bouquet of thyme, parsley and spring onions
3 Creole Laurel leaves
3 limes
2 scotch bonnet chilli
500g flour
1 1/2 glass of water
cooking oil
salt and pepper

Préparation: 30 min
Cooking time : 60 mins

1 Carefully clean the crabs under the tap with a brush. Cut them in half by splitting between the eyes without removing the legs. Remove the shell, keep the fat found in the shell (of yellow texture) and make it simmer in some lime juice.
Also simmer the crabs bodies with their claws and slightly hammered legs in lime juice, salt, pepper and 2 garlic cloves. It will ease the cooking process.

2 Pour oil in a pot, then add the chopped spring onions and 3 crushed garlic cloves. Add the crabs' fat and streaky bacon cut in cubes.

3 Add the crabs and cook for around 15 minutes while stirring occasionally. Add the peeled and crushed tomatoes and leave to cook for another 10 minutes.

4 In the meantime, prepare your Dombré dough (a dombré is a little dumpling added to a sauce to be boiled). Pour the flour in a glass bowl, your water and pinch of salt and create small coin sized ball rolled using your hands.

5 Add enough water to your crab stew to ensure the Dombrés will boil. As soon as your stew comes to boiling point, add the thyme and parsley, then the Dombrés, stir everything to ensure even cooking of all the additional ingredients.

6 Leave to cook on a low temperature for about 30 minutes. Add the 2 chillis halfway through without cutting or piercing then to flavour your dish without adding the burn. When your Crab Matété is fully cooked, remove the 2 chillis without piercing them and add the juice of a lime.

Voila!!
A guaranteed hit at your Easter table especially if served with the traditional Ti' Punch.

For more recipes and all your Caribbean ingredients, please visit Carib Gourmet

Carib Gourmet: Fireworks Guaranteed for Valentine's Day!

noreply@blogger.com (Vanessa Bolosier) — Fri, 28 Jan 2011 03:48:00 -0800

Carib Gourmet: Fireworks Guaranteed for Valentine's Day!: "We were looking at our sales figures for the week and realise there was an increase in Bois Bandé orders. we went into a big ordeal of findi..."

Fireworks Guaranteed for Valentine's Day!

noreply@blogger.com (Vanessa Bolosier) — Fri, 28 Jan 2011 03:38:00 -0800

We were looking at our sales figures for the week and realise there was an increase in Bois Bandé orders. we went into a big ordeal of finding out why and realised that Valentine's coming and I think some of our customers need a boost, a bit of help from our Caribbean Resources.

Bois Bandé also know as Roupala Montana is famous for it's sexual performance enhance properties. You can drink it as tea or for more effect simmer it in rum.

Its vertues include an alleged decrease in prostate cancer for men that drink it and it is said to help women with PMT.

One of our regular customer spoke of an epiphany when he discovered and tried it. He calls it his magic potion and describe the experience as firework-like!

If you think you need a little boost for the Romantic Season, we will ship your order and we are very discrete!
We recommend you drink your Bois Bandé liqueur between 1-2hours before intercourse...FIREWORKS GUARANTEED!!

Order your bottle today!

Liqueur Bielle Bois Bandé 50cl - 40%

For more information on Bois Bandé click on the following links:

http://en.wikipedia.org/wiki/Bois_bande

http://www.sexualtonics.com/articles/boisbande.htm