Caribbean Meat-Less Delights

By Minna Lafortune

News Americas, NEW YORK, NY, Fri. Mar. 4, 2016: Meat-less meals are now the rave. But this is a very normal way to eat in the Caribbean and among many persons in the Caribbean Diaspora, at least once or twice per week especially during the Lenten season.

For  many Catholics, preparing meatless meals in Fridays  are a part of their Lenten pledge of personal sacrifice. This pledge would end after Good Friday.

Meatless meals are served during breakfast, lunch and dinner. They are enjoyed by both vegan and non-vegans alike. Some of the meatless dishes that are often served in the Caribbean and the Caribbean Diaspora are as follows:

Ackee and Saltfish with dumplings and ground provisions.
Ackee and Saltfish Pizza.
Calaloo and cod fish with ground provisions.
Cabbage and codfish with ground provisions.
Curry Yellow chickpeas, Irish potatoes  and white rice.
Seasoned rice (white rice cod fish, tomatoes and Ackee)
Steamed Fish and rice and peas.
Steamed Fish with Dumplings and  Provision.
Escoveitched  Fish and Rice and Peas.
Codfish with tomatoes and onions served with dumplings and ground provision.
Mackerel Rundung and ground provisions.
Macaroni and Cheese.
Polenta and steam or salted fish.
Curried Chickpeas with White rice

One of my favorite meat less –meals is curried Chick Peas  with white rice. Here is my recipe:

Curried Chick Peas

Ingredients:
I quart water
1lb Chick Peas
1/4 cup Curry

1 large chopped onions
3 medium Potatoes
1 clove garlic
Salt to taste
2 sprigs of thyme
1/2 hot pepper

Method
Combine all ingredients.

Cook peas and potatoes in curry sauce until cooked.

The curry sauce should be thick.

Serves 6-8

Serve over a white rice.

Bon Appétit!

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/