Helpful Hints
Before you attempt any of these recipes you will need to be familiar with the weights and measurements and abbreviations used in recipes. All the weights are given in grams and all the measurements are given in litres and millilitres, these are the metric standards. If you are more familiar with the older imperial system the conversion charts will be useful.
Weights & Measures
| oz – ounce |
| lb – pound |
| g – grams |
| kg – kilogram |
| ml – millilitre |
| l – litre |
| pt – pint |
| ts – teaspoon |
| tb – tablespoon |
Conversion Metric – Imperial
| 25 ml | 1 fl oz |
| 50 ml | 2 fl oz |
| 125 ml | 4 fl oz |
| 150 ml | 5 fl oz |
| 175 ml | 6 fl oz |
| 225 ml | 8 fl oz |
| 300 ml | 10 fl oz |
| 450 ml | 15 fl oz |
| 600 ml | 20 fl oz |
| 900 ml | 1 1/2 pt |
| 1200 ml | 12 pt |
| Gas | C | F |
| Low | 70 | 150 |
| Low | 80 | 175 |
| Low | 90 | 190 |
| 1/4 | 100 | 200 |
| 1/4 | 110 | 225 |
| 1/2 | 130 | 250 |
| 1 | 150 | 275 |
| 2 | 160 | 300 |
| 3 | 170 | 325 |
| 4 | 180 | 350 |
| 5 | 190 | 375 |
| 6 | 200 | 400 |
| 7 | 220 | 425 |
| 8 | 230 | 450 |
| 9 | 240 | 475 |
Conversions
| Solid | Weight |
| 15 g | 1/2 oz |
| 30 g | 1 oz |
| 60 g | 2 oz |
| 120 g | 4 oz |
| 150 g | 5 oz |
| 210 g | 7 oz |
| 240 g | 8 oz |
| 270 g | 9 oz |
| 300 g | 10 oz |
| 330 g | 11 oz |
| 390 g | 13 oz |
| 450 g | 15 oz |
| 480 g | 16 oz / 1 lb |
| 1000 g | 1.2 lb |
General Instructions
There is no real secret to cooking Caribbean Cuisine. There is however always, a clear and distinct order in which things are done. In the preparation of meat, poultry and fish, this order is of the utmost importance. The Caribbean is located in a tropical zone, the weather dictates the degree of emphasis which is placed on the treatment of these meat, poultry and Fish. The attitudes which prevailed in the days before the refrigerator are still prevalent in the region. They have, on the whole, become the commandments of Caribbean Cooking. Remember them, when trying these recipes they will make life easier, coupled with the instructions for individual dishes, your every meal will be a delight.
- The first step in preparing, fish, meat or poultry is to place it in a dish with some lime and salt. Leave for a while in a cool place then wash thoroughly (lemon or vinegar are suitable replacements in this process when limes are not available).
- Always keep your foodstuffs as cool as possible (in the fridge, be especially mindful when it is hot).
- Always use ingredients, which are as fresh as possible.
- Always season the food as much in advance as time permits (seasoning is used in the Caribbean to enhance the flavours of the dish, but also to aid in the tenderising of the meat).
- Always cook slowly (this provide the space for each flavour of each ingredients to find its’ natural level in the dish).
- Always ensure that the food is properly cooked (this both for a concern for flavour and a question of hygiene).
- Remember that if it is not good enough for you to eat, then it is not suitable for others (quality control).
Not as many as Moses brought down from the mountain on his tablets, but I am sure that a few have been lost on the journey.
Choosing Fresh Ingredients
When choosing produce for a meal one’s sense of touch is most important. The appearance of produce can to a large extent be ignored, for in an age in which fruit and vegetables are dressed and made up, before they are displayed, the ability to judge the difference between a good and bad potato merely by sight is considerably reduced. So my advice to you si to get involved, grab hold of every fruit and vegetable before you purchase them and give a good squeeze. brought down from the mountain on his tablets, but I am sure that a few have been lost on the journey.