Ingredients [Serves 8]:
Grill peanuts in a saucepan over medium heat without oil until golden brown. Chop finely in a food processor with sugars, approximately 20 seconds. Set aside.
Mix cream of rice, rice flour, 4 T sugar, water (1 C if using banana leaves, 1 1/4 C if using foil) and oil (3 T oil or less if peanuts are green, 5 T if they are not green).
Spread 3/4 of the rice batter on your wrapping material (foil or banana leaves. Heap peanut mixture in a line down the middle, leaving rice batter exposed in equal amounts on both sides. Lift sides of wrapping almost fully up and pour remaining batter on top, then complete wrapping to seal entirely so liquid will not penetrate.
Allow to boil gently over medium-low heat in a large pot of water, partly covered, for 24 hours. Remove from water. Koba is served in thin round slices while still warm.
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Ingredients:
2 tomatoes,
1 green (spring) onion,
1/8 tsp salt or more to taste,
1/4 tsp lime juice,
1/4 tsp grated fresh ginger,
1 tsp water.
Finely dice the tomatoes and onion and mix all ingredients in a bowl. Allow to macerate at least two hours before serving cold as a condiment with main dishes.
Chop onion finely and fry in 2 T oil over medium heat in large saucepan. Add grated ginger and garlic; add chili pepper if desired. Stir; pour mixture into a bowl and set aside. Add 2 T oil to pan and fry tomato paste until slightly brown. Add drained diced tomatoes and fry for five minutes. Add onion mixture and stir. Add water, curry powder, bouillon cube and 1/2 t salt. Stir and reduce heat to simmer. In a separate pan, fry shrimp in 1 t oil until pink, then add 1/4 t salt, pepper and lemon juice and stir until liquid is evaporated. Add shrimp to curry sauce, stir. Serve hot over rice.
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PLANTATION IS BACK!!!!
Plantation closed it’s doors on August 9th 2009 in preparation for refurbishment. After 4 months of hard work and negotiation, the work is finally finished, and Plantation can re-open it’s doors to offer you Bristol’s finest Caribbean Cuisine.
The venue has changed dramatically. The two buildings in which Plantation once operated from have now become one; meaning that we can now accommodate far more people. We have a brand new, and much bigger, bar offering draught beer, cider, cocktails and a good selection of wines and Caribbean Rums.
With a late license ’til 3am, we will now be hosting regular live entertainment including traditional Caribbean dance and song, Soul Food nights and Gospel evenings.
Plantation is available for private hire, and can accommodate 150 people seated or 250 people standing. So if you are looking for a suitable venue for a wedding, birthday, graduation, christening party or any other function, please contact Beverley Forbes via the website www.plantationrestaurant.biz or Email office@plantationrestaurant.biz.
For exclusive access to all the upcoming events and special offers that we will be holding at Plantation, please subscribe to our mailing list by emailing your contact details to the email address listed above.
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Christmas at Guanabana Restaurant
Christmas is just around the corner so we thought we’d send you a sample of our Christmas party menus
Nothing tops Christmas more than a great party, and at Guanabana we pull out all the stops to make your Christmas celebrations fun delicious and easy
We have on offer an array of traditional regional dishes to suit all tastes and budgets
We understand how this time of year can be expensive, so we at Guanabana have come up with a concept that will save hundreds if not thousands of pounds of you bill
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Bigsams
- 18 High Road Willesden
- London
- Great London
- NW10 2QD
- Tél: + 44 (0)20 8451 4288
- Email: samemore(at)hotmail.com
- Website: http://www.bigsams.net
Groove Nite @ Bigsams
We are open 11AM-2.30AM SUN-THUR & 11AM-3.30AM FRI & SAT. Free parking at Sainsburys (opposite).
Tasty food, spicy grilled goat suya, peppersoup, peppersoup, peppered beef, nkwobi all available
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