Caribbean Christmas Recipes

News Americas, NEW YORK, NY: The month of December is a very busy month for Caribbean Nationals the world over because December 25th – Christmas Day; December 26th – Boxing Day in England and the Caribbean region and of course December 31st – New Years Eve!. We will share traditional Caribbean Christmas recipes with you.

All these dates are special not only for what they represent as major holidays but also for the special foods that Caribbean chefs and cooks prepare and serve to their clients, family, friends and special guests.

To start, fruits – raisins, currants, candied citrus, prune and cherries – soaked in port wine and rum begins at least three months before December. For those who raise live stock such as pigs, chickens, goats, and cows, each fatted livestock is identified for the Christmas meal and they are usually killed a day or two before Christmas  Day and are seasoned with specially selected herbs and spices and are marinated before being cooked.

For those who purchase their meats from the butcher or supermarket, meats are carefully selected for weight and freshness. The food bill for meats, grains, flour , sugar, herbs and spices, rums and wines, beers and soft drinks increases almost tenfold in some cases at Christmas time for most Caribbean nationals, depending on the guest list.

In the Caribbean community, while a lot of fuss is made about decorating the house with new curtains, bedspreads and furniture, the emphasis is on the specially made foods and drinks and desserts which are made and shared with friends and family than on gifts.

In The Caribbean community, Christmas is  a time for love and merriment with friends, family, neighbor and strangers. Some of the special Caribbean Christmas recipes include  Ham, roast beef, curried goat, Pot roasted pork leg, stewed rooster, Mannish Water, green Pigeon Peas- Rice and peas, Irish Potato Salad, Yuca and Banana salad, Macaroni cheese, tamales and Fresh green Salad as well as Black Cake, Prune Cake, Sorrell, Ginger Beer, Egg Nog, Punche Creme, Sweet Potato Pudding, Cornmeal Pudding and Cassava Pudding .

Cooking these dishes require care and focus. With the exception of the ham, cake, puddings, sorrel,  Punche Creame, Coquito and  Ginger Beer – all dishes served on Christmas Day must be cooked and served the same day!

Because it is important to have the special drinks and cake/desserts to offer your guest throughout the Holiday Season, starting the first week of December, the preparation and bottling of Sorrel, Ginger beer, Punche Cream and the baking of Caribbean Black Cakes must be completed by the first Saturday of December!

So that when family, friends and special guests come to visit they are given these treats in celebration of the season.

Below are the recipes for a few of these important items! Enjoy!

Sorrel Drink: A Festive Caribbean Tradition

Caribbean Dark Fruit Cake: A Festive Favorite

Ginger Beer – A Caribbean Christmas Favorite

Next week I will focus on the big Caribbean Christmas meal. Compliments of the season to you and yours!

By Minna La Fortune

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/