Sweet chilli Oxtail and Pumpkin winter soup

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!

1. Heat the oil.
2. Chop all your vegetables up, the leeks in slices and pumpkin, parsnip potatoes in cubes. 
3. Fry the oxtail adding 1 pinch of salt and pepper. 
4. Once the oxtail have slightly browned crush the garlic and add along with the sliced onion. 
5. Add the Creole curry powder, make sure all sides of the oxtail are fried and getting a bit of the curry colour. 
6. Add the Maggi seasoning and sweet chilli sauce.Cook for about 2 minutes. 
7. Add all the vegetables and lower the heat of your plate or cooker to a medium heat. 
8. Put the lid of you pan to help the vegetable steam. Leave for 5 minutes. 
9. Add the chopped tomato. Stir and leave for 2 mins.
10. Add 50cl of water and let simmer for 30 mins.
11. Once the vegetables are fully cooked, use a skimmer to remove them from the stew.. Use you blender to mix the cooked vegetables. 
12. 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

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...

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

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

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!

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!

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