Taste the flavours of the Caribbean - Caribbean and International Day at UWI homecoming celebrations

 Shanica Blair, Gleaner Writer

The aroma of coconut, varying spices, pastries, and other Caribbean delicacies caressed the nostrils and teased the taste buds of patrons on Friday, February 9, as the University of the West Indies (UWI) continued its homecoming celebrations 2014 with its Caribbean and International Day, dubbed 'Taste the Flavours of the Caribbean'.

With a wide variety of Caribbean cuisine that reflected different traces of British, French, Spanish, Dutch, and other influences, the Assembly Hall lawns served as the central hub of activities as everyone tried out dishes from their and other countries.

From the coconut dumplings available from the St Kitts and Nevis booth to the delicious okra punch, courtesy of St Vincent and the Grenadines, and right back to Jamaica with its ackee and salt fish, patrons were treated to a variety of dishes all in one place - a mini-festival in itself, with a live concert.

The homecoming celebrations, which lasted from February 8 to 14 and were organised by the UWI Marketing and Communi-cations Office, saw students, alumni, and well-wishers keeping alive a tradition that began more than 60 years ago. Since 2001, the celebrations have been expanded to include a church service, flag-raising ceremony, university parade, and Caribbean Day.

ANTICIPATED EVENT

While skilfully balancing three plates in her hands, Angela E. Robinson, superintendent of works (building), UWI, Mona, told Food that she always looks forward to Caribbean Day every year, and has attended for the past several years.

"What I like about this event is the diversity of the food, all in one place. It's like travelling to all the countries but having them all in one place. I find that, even though we all have the same basic ingredients: yam, flour, salted fish, rice, fruits, spices, etc, it is how each country prepares it that draws me, and we all have our own unique way of preparing stuff using the same spices," Robinson told Food.

President of the Vincentian Students Association (VINSA), Camesha Browne, told Food that she was excited and grateful for the opportunity to showcase their culture to not just Jamaicans, but also other Caribbean nationals.

In honour of the UWI homecoming celebrations 2014, Food has rounded up some of the tastiest dishes/drinks with their recipes that were showcased during the event for you to try your hands at.

Okra punch (St Vincent and the Grenadines)

Ingredients

1 pound okras

1 tin sweetened condensed milk

4 large tins Carnation evaporated milk

4 eggs

1 cup brandy

2 whole nutmegs, grated

METHOD

1. Boil the okras and set aside to cool. Drain and reserve the water.

2. In a blender, mix six okras, 1/4 cup of water, 1/4 cup condensed milk, one tin Carnation milk, two teaspoons grated nutmeg, one egg, and 1/4 cup brandy. Blend for 30 seconds.

3. Follow the same method for the other three batches.

4. Makes one gallon.

Coconut Dumplings (St Kitts and Nevis)

INGREDIENTS

1/2 cup grated coconut

1 1/2 cups flour

1/4tsp salt

1tbsp oil

1tbsp margarine

1/2 cup water

Method

Place flour, coconut, salt, margarine and oil in a bowl. Gradually stir in the water to make a stiff dough. Turn on to a lightly floured board and knead for about two minutes. Make dumplings in desired shape. Slide dumplings into boiled, salted water. Cover and cook for about 10 to 15 minutes.

Pelau (Trinidad and Tobago)

INGREDIENTS

4lb mixed chicken pieces

1 large onion

2 large tomatoes

1 whole head of garlic

2 tins pigeon peas

2lb brown rice

Cooking margarine

2 Scotch bonnet peppers

Method

1. Heat up a large non-stick saucepan and add the oil. When hot, add the sugar and allow it to bubble until the sugar caramelises and turns a dark golden brown.

2. Add the chicken and stir to coat in the caramel well. Cook for two minutes.

3. Place pieces of seasoned chicken in pot and stir until evenly coated, then allow simmering until the chicken is almost cooked.

4. Add pigeon peas to chicken and stir. Allow to cook for a few minutes until peas are tender.

5. Add chopped vegetables and allow simmering, then add rice to pot with enough water to cover the rice.

6. Cover pot and allow to cook. When rice is almost completely steamed, stir pot, allowing all ingredients to be evenly distributed.

7. Add salt and pepper to taste.

Doughboy (St Vincent and the Grenadines)

INGREDIENTS

1lb flour

1 grated coconut

Yeast

1/8lb butter/margarine

Milk

Warm water

Sugar

Salt

Method

1. Mix flour, coconut, salt and sugar in a mixing bowl. Add yeast and butter to the mixtures.

2. Add warm water and milk, then knead into a dough. Leave to raise for 20 minutes, then knead into a flattened ball.

3. Place on a greased baking sheet and bake until golden brown.

Oil down (Grenada)

Ingredients

8-10 young dasheens

1 sprig celery, chives and thyme

2 medium carrots chopped

2 green peppers chopped

1lb dumplings

2tsp turmeric (saffron)

1/2lb salt meat (presoaked overnight)

1 large breadfruit peeled

2 cups coconut milk

1 medium onion chopped

Method

1. Wash and peel breadfruit. Cut into eight sections. Remove centre lengthways of each section and cut into half crosswise.

2. Wash and scrape meat, cut into pieces and rinse in lime juice and water.

3. Remove skins of onions, rinse and cut into small pieces. Remove seeds of chilli peppers and cut into wedges. Chop chives into small pieces.

4. Put salted meat into cold water, bring to the boil and drain. Repeat three times to remove preserving salt. Put to cook until just tender and drain.

5. Sautée onions and garlic in hot oil until onions are pale yellow.

6. Add chives, thyme, flavouring pepper, salted meat, and salt to taste. Pour over two cups of coconut milk.

7. Add wedges of breadfruit, sugar, and green hot pepper, and cook until breadfruit absorbs liquid.

8. Add remaining coconut milk. Remove hot pepper. Stir to blend well and cook at a reduced heat until there is no remaining liquid.