Caribbean Recipe Of The Week – Stuffed Roast Fish

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News Americas, NEW YORK, NY: As a meat and sea food lover  I will prepare the usual fare of chicken, turkey, pork, sausages, burgers, steak and various sea foods, such as grill shrimp, lobster and  roast stuff fish. I will jerk some and some I will grill after a simple marinade of oil, salt, black pepper and garlic.

I will also select a few starches like plantains and Irish and sweet potatoes and add several vegetables to the menu. For example, I will add egg plant, zucchini, asparagus, tomatoes, yellow squash, carrots, and sweet peppers. In addition I will add spinach and lettuce for a simply salad.

Today I will share with you my recipe For Stuffed Roast Fish on the grill.

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Stuffed Roast Fish

Stuffed roast fish on the grill is a flavorful, savory dish that’s perfect for outdoor cooking. Start by cleaning the fish with lemon juice and water, then marinate with salt, black pepper, onion, garlic, scallions, scotch bonnet pepper, thyme, and pimento seeds. Stuff the fish with this aromatic marinade along with cabbage and okra for added texture and flavor. Wrap the stuffed fish in aluminum foil or banana leaves, adding melted butter for richness. Grill over charcoal for 10-15 minutes, allowing the fish to roast to perfection with a tender, smoky flavor. This dish brings a deliciously unique twist to any grilling occasion!
Prep Time 1 hour hour
Cook Time 15 minutes minutes
Servings 4 People
Author NewsAmericas

Ingredients

2 Whole Jack Fish or 2 Whole Red Snapper1/2 lemon juice5 cups waterSaltBlack pepper to taste1 large onion minced2 cloves garlic minced4 stalks scallion minced1 small scotch bonnet pepper minced )2 sprigs thyme4 whole pimento seeds4 tablespoons butter2 cups cabbage chopped6 whole okra (chopped)2 pieces aluminum foil or banana leaf

Instructions

Clean fish with a mixture of lemon juice and water.
2 Whole Jack Fish or 2 Whole Red Snapper, 1/2 lemon juice, 5 cups water
Marinate fish for one hour with salt, black pepper onion, garlic, scallion, scotch bonnet pepper, thyme, pimento seeds and  2 tables spoon of melted  butter.
Salt, Black pepper to taste, 1 large onion, 2 cloves garlic, 4 stalks scallion, 1 small scotch bonnet pepper minced ), 2 sprigs thyme, 4 whole pimento seeds, 4 tablespoons butter
Stuff  the marinade  into the cavity/ belly of each fish. Add cabbage and  okra.
2 cups cabbage, 6 whole okra
Place each fish in the center of the aluminum foil or banana leaf.
2 pieces aluminum foil or banana leaf
Add remaining butter, then wrap the fish securely.
4 tablespoons butter
Place on heated charcoal grill and leave to roast for 10-15 minutes.

Grilled stuffed fish is a delightful and flavorful dish that’s sure to impress at any cookout or gathering. The combination of fresh herbs, spicy scotch bonnet, and the richness of butter and vegetables creates a mouthwatering filling, while the grilling adds a smoky depth to the fish. Whether you’re a seasoned griller or trying it for the first time, this recipe is simple yet full of taste. Serve it up with your favorite sides, and enjoy a delicious, aromatic meal that’s perfect for any occasion!

Bon Appetite!

By Minna LaFortune

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

Caribbean Recipe Of The Week – Pernil

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News Americas, NEW YORK, NY: Most Caribbean nationals love pork. We stew it (Pernil), roast it, fry it and Jerk it! It is served as a main course or an appetizer.

Because pork is considered a white meat, it is often favored over red meat. The method of cooking though is largely decided by ethnicity. For example, if you are French as in Haitian, the pork meat will be stewed and then fried while if you are Spanish as in Cuban, Puerto Rican  or Dominican Republican,  the preferred method of cooking  pork is roasting.

Most other Caribbean national will stew, curry or jerk the pork. When pork is prepared by the Haitian method it is called Griot; when pork shoulder is prepared by the Spanish Caribbean method it called Pernil!

Today I will share my recipe for Pernil.

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Pernil – Roasted Pork Shoulder

Pernil, a succulent roasted pork shoulder, is a staple in many Latin American cuisines, known for its rich flavor and tender texture. This dish starts with a marinade of garlic, oregano, black pepper, olive oil, vinegar, and salt, which infuses the pork with bold, savory flavors. After marinating overnight, the pork is slow-roasted to perfection, with the skin crisped to create irresistible chicharrón. Perfect for celebrations or a hearty family meal, Pernil is a showstopper that highlights the beauty of simple, well-balanced ingredients.
Course Main Course
Cuisine #caribbean
Keyword Pernil
Prep Time 8 hours hours
Cook Time 6 hours hours
Servings 8 People

Ingredients

8 lbs picnic pork shoulder12 minced garlic cloves4 teaspoons dried oregano5 teaspoons black pepper3 tablespoons olive oil3 tablespoons white vinegar8 teaspoons salt

Instructions

Wash the pork shoulder thoroughly with vinegar.
8 lbs picnic pork shoulder, 3 tablespoons white vinegar
With a sharp knife, make 1 inch deep cuts into the pork.
With mortar and pestle, crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
12 minced garlic cloves, 4 teaspoons dried oregano, 5 teaspoons black pepper, 3 tablespoons olive oil, 3 tablespoons white vinegar, 8 teaspoons salt
Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate for at least 8 hours.
Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don’t burn the skin (chicharrone). Pork should be well-done and tender.

Bon Appetite

By Minna LaFortune

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

Ten Things to Know About Desi Bouterse, The Late Former President and Fugitive of Suriname

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News Americas, NEW YORK, NY, Fri. Dec. 27, 2024: Desi Bouterse, a polarizing figure in Suriname’s history and its former President, left behind a legacy marked by dictatorship, populism, and controversy. Here are ten things to know about him in his death:

FLASHBACK: Suriname’s former president (2010-2020) Desi Bouterse walks next to a body guard while leaving the High Court of Justice after a hearing in his appeals case in the December 8, 1982 murders, in Paramaribo on January 31, 2023. – Suriname’s public prosecutor’s office reaffirmed its request for a 20-year prison sentence for Bouterse if the sentence against him for the execution of 15 opponents in 1982 is upheld. Attorney General Carmen Rasam also formally requested Bouterse’s imprisonment if the sentence is confirmed. (Photo by Ranu Abhelakh / AFP) (Photo by RANU ABHELAKH/AFP via Getty Images)Desi Bouterse walks next to a body guard while leaving the High Court of Justice after a hearing in his appeals case in the December 8, 1982 murders, in Paramaribo on January 31, 2023. – Suriname’s public prosecutor’s office reaffirmed its request for a 20-year prison sentence for Bouterse if the sentence against him for the execution of 15 opponents in 1982 is upheld. Attorney General Carmen Rasam also formally requested Bouterse’s imprisonment if the sentence is confirmed. (Photo by Ranu Abhelakh / AFP) (Photo by RANU ABHELAKH/AFP via Getty Images)

Military Coup Leader: Desi Bouterse, was born in Domburg, Suriname. Bouterse was born into a multiracial family of Amerindian, African, Dutch, French, and Chinese descent. Raised by his aunt in Paramaribo after moving from Domburg, he attended local schools but did not complete his education. In 1968, he moved to the Netherlands, joined the Dutch armed forces, and trained as a non-commissioned officer. A skilled athlete, he captained a basketball team during his training.

In 1970, he married Ingrid Figueira, his teenage sweetheart from Suriname, and they had two children, Peggy and Dino. Following his military service, he was stationed in Germany before returning to Suriname with his family in 1975 after the country’s independence. He aimed to contribute to building the Surinamese army and became chairman of a new military union in 1979, setting the stage for his rise to power.

On February 25, 1980, Desi Bouterse, along with Roy Horb and fourteen other sergeants, orchestrated the “Sergeants Coup,” overthrowing the Henck Arron government. Known as the Groep van zestien (Group of Sixteen), they installed Bouterse as the chairman of the National Military Council, making him the de facto dictator of Suriname. From 1980 to 1988, he held power through puppet presidents he controlled.

The coup, initially popular among citizens, was justified as a fight against corruption and unemployment. However, historian Rosemarijn Hoefte noted the lack of clear political or ideological planning behind it. On the day of the coup, Bouterse’s forces burned down the Central Police Station, now a “Monument of the Revolution,” commemorated annually on February 25.

The military regime imposed strict curfews, curtailed press freedoms, and, by 1985, banned political parties while heavily censoring public assembly. The dictatorship was marked by corruption and brutality, including the 1982 December Murders of 15 political opponents, which led to the closure of the University of Suriname.

Though Bouterse forged ties with Cuba, North Korea, and the Soviet Union, his regime avoided Communist ideology. Relations with the Netherlands soured, leading to a suspension of aid and deepening economic crises, worsened by falling bauxite prices. Rising instability and uprisings ultimately challenged his grip on power.

Infamous “December Murders”: In 1982, he ordered the torture and execution of 15 political dissidents, including journalists, academics, and lawyers. This event traumatized Suriname and strained its international relations.

Civil War Instigator: His rule sparked a guerrilla war led by his former bodyguard, Ronnie Brunswijk, resulting in a bloody civil conflict that ended his dictatorship.

Transition to Democracy: Suriname returned to civilian rule in 1988, but Bouterse remained influential, leading the National Democratic Party (NDP).

Convicted Drug Trafficker: In 1999, Bouterse was convicted in absentia by a Dutch court for cocaine trafficking.

Populist President: Despite his past, Bouterse became Suriname’s president in 2010 and was re-elected in 2015, using populist rhetoric to gain support.

Institutional Changes: As president, he shifted alliances away from the Netherlands toward China and Venezuela, while appointing family members to government positions.

Murder Conviction: In 2019, he was convicted for his role in the December Murders and sentenced to 20 years in prison, a decision upheld in 2023.

Fugitive Status: In January 2024, instead of surrendering to authorities, Bouterse went into hiding, evading his prison sentence.

Death at 79: Bouterse died on December 24, 2024, as a divisive figure, remembered as both a national hero and a brutal dictator.

Caribbean Recipe – Oven Roasted Jerk Pork Leg

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News Americas, NEW YORK, NY: Recently I was asked to do jerk pork for some of my friends at work. I bought a pork leg and prepared the pork with the necessary seasonings and allowed it to marinate for one week in the refrigerator and the freezer.

When I was ready to put it on the grill after thawing it to room temperature , it started to rain heavily . I decided to roast the leg in the oven. The result was delicious!

Below is the recipe for Oven Roasted Jerk Pork Leg.

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Oven Roasted Jerk Pork Leg

To prepare oven-roasted jerk pork leg, core the pork leg and rub it with wet jerk seasoning, dry jerk seasoning, garlic powder, apple cider vinegar, and pimento seeds. Marinate in the refrigerator for one week. Before roasting, bring the pork to room temperature. Roast in a 375°F oven for 3-4 hours, basting regularly with jerk seasoning. Once cooked, slice the leg and serve with jerk sauce, rice and peas, or ground provisions and dumplings.
Course Main Course
Cuisine #caribbean
Keyword Jerk Pork Leg
Prep Time 7 days days
Cook Time 4 hours hours
Servings 10 People

Ingredients

A 10 lb Pork Leg2 bottles wet jerk seasonings1/2 bottles dry jerk seasonings2 tbs garlic powder1/4 cup apple cider vinegarPimento seeds

Instructions

Core pork leg with a sharp knife.
A 10 lb Pork Leg
Rub all the seasonings on the whole leg.
2 bottles wet jerk seasonings, 1/2 bottles dry jerk seasonings, 2 tbs garlic powder, Pimento seeds
Marinate for one week in the refrigerator.
To roast pork leg , allow leg to thaw to room temperature .
Set oven to 375 degrees
Put leg in oven and roast for 3-4 hours.
Use jerk seasonings to base pork throughout cooking process.
When fully cooked, slice the leg and use jerk sauce to accompany each slice.

Notes

Serve with rice and peas or ground provision and dumplings.

Bon Appetite!

By Minna LaFortune

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

Mastering Inbound Lead Generation with Effective Lead Tracking Software

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News Americas, NEW YORK, NY, Thurs. Dec. 26, 2024: In the competitive landscape of modern business, including in the Caribbean and Latin America, inbound lead generation has become a cornerstone of successful marketing strategies. Businesses strive to attract, engage, and convert prospects through value-driven content and streamlined tracking processes. By leveraging lead tracking software, organizations can optimize their efforts, ensuring that no potential customer slips through the cracks. In this comprehensive guide, we’ll explore how to harness the power of inbound lead generation and tracking tools to elevate your business outcomes.

What Is Inbound Lead Generation?

Inbound lead generation refers to the process of attracting potential customers to your brand through content and interactions that address their needs. Unlike outbound strategies, which rely on pushing messages out to a broad audience, inbound marketing focuses on creating meaningful connections with individuals who are already seeking solutions to their problems.

Core Elements of Inbound Lead Generation:

Content Marketing: Creating valuable and relevant content to attract and inform prospects.
SEO Optimization: Ensuring your content is discoverable through search engines.
Social Media Engagement: Interacting with potential leads on platforms they frequent.
Email Marketing: Nurturing relationships with targeted communications.

These components work together to draw leads into your sales funnel organically, setting the stage for effective engagement and conversion.

The Role of Lead Tracking Software

To maximize the effectiveness of inbound lead generation, businesses need robust tools to monitor, analyze, and manage their leads. This is where lead tracking software comes into play. These tools enable marketers and sales teams to track the journey of a lead, from initial contact to final conversion.

Key Features of Lead Tracking Software:

Real-Time Analytics: Monitor lead activity across multiple channels.
Lead Scoring: Assign scores based on engagement levels and potential value.
Integration Capabilities: Sync with CRM systems, email platforms, and other tools.
Customizable Dashboards: Tailor metrics to align with business objectives.
Automated Notifications: Keep teams informed about lead interactions.

By leveraging these features, businesses can make data-driven decisions, prioritize high-quality leads, and streamline their marketing efforts.

Benefits of Combining Inbound Lead Generation and Lead Tracking Software

Integrating inbound lead generation strategies with powerful lead tracking software offers numerous benefits:

1. Enhanced Lead Quality

Through targeted content and precise tracking, you attract leads who are genuinely interested in your offerings. Lead tracking software helps identify the most engaged prospects, enabling you to focus your efforts on those with the highest potential.

2. Improved Conversion Rates

When you understand where a lead is in their journey, you can deliver the right message at the right time. This personalized approach increases the likelihood of conversion.

3. Streamlined Processes

Automation tools within lead tracking software reduce manual tasks, allowing teams to focus on strategy and execution. This improves efficiency and ensures timely follow-ups.

4. Better ROI

By optimizing both the quality and management of leads, businesses can maximize their return on investment in marketing campaigns.

Steps to Implement an Effective Inbound Lead Generation Strategy

Step 1: Define Your Target Audience

Understanding your ideal customer is the first step. Create detailed buyer personas to tailor your content and outreach strategies effectively.

Step 2: Develop High-Quality Content

Your content should address your audience’s pain points and offer actionable solutions. Blog posts, eBooks, webinars, and case studies are excellent formats for attracting leads.

Step 3: Optimize for SEO

Use relevant keywords, including inbound lead generation, to ensure your content ranks well on search engines. This increases visibility and attracts organic traffic.

Step 4: Utilize Social Media

Engage with your audience on platforms where they are most active. Share valuable content, participate in discussions, and run targeted ads to draw in potential leads.

Step 5: Leverage Lead Tracking Software

Integrate lead tracking software into your strategy to monitor interactions and measure performance. This ensures that your efforts are focused and results-driven.

Features to Look for in Lead Tracking Software

When selecting lead tracking software, consider the following features to ensure it meets your business needs:

1. Comprehensive Lead Management

The software should provide tools to organize and categorize leads effectively, ensuring no opportunity is missed.

2. Multi-Channel Tracking

Ensure the platform can monitor leads across various channels, such as websites, email campaigns, and social media.

3. Reporting and Analytics

Detailed reports offer insights into what strategies are working and where improvements are needed.

4. Scalability

Choose a solution that can grow with your business and adapt to evolving requirements.

5. User-Friendly Interface

A straightforward interface reduces the learning curve and ensures teams can utilize the software effectively.

Case Study: Success with Inbound Lead Generation and Lead Tracking

Consider a SaaS company that implemented inbound lead generation strategies paired with lead tracking software. By creating targeted blog content and monitoring engagement through their tracking tool, they achieved the following:

Increased Lead Volume: A 35% rise in monthly leads.
Higher Conversion Rates: Personalized follow-ups led to a 20% improvement in conversions.
Improved Efficiency: Automation reduced manual tracking time by 40%.

This demonstrates the transformative potential of combining inbound strategies with advanced tracking tools.

Common Challenges and How to Overcome Them

Challenge 1: Generating High-Quality Leads

Focus on delivering value through content tailored to your audience’s needs. Utilize SEO best practices to attract the right traffic.

Challenge 2: Tracking Lead Behavior Across Channels

Invest in lead tracking software that integrates seamlessly with your existing systems, providing a unified view of lead interactions.

Challenge 3: Aligning Marketing and Sales Teams

Promote collaboration by sharing insights from tracking tools and aligning goals to ensure a cohesive approach to lead management.

Future Trends in Inbound Lead Generation and Lead Tracking

1. AI-Powered Tools

Artificial intelligence is revolutionizing lead tracking software, offering predictive analytics and automated engagement strategies.

2. Personalization at Scale

Advancements in technology allow for highly personalized interactions with leads, enhancing their experience and increasing conversions.

3. Integration with Emerging Platforms

As new channels and platforms emerge, lead tracking software will evolve to offer comprehensive tracking across diverse touchpoints.

Conclusion: Elevate Your Business with Inbound Lead Generation

The synergy between inbound lead generation and lead tracking software is undeniable. By attracting the right audience and effectively managing their journey, businesses can achieve sustainable growth and long-term success. Start by defining your goals, investing in the right tools, and continuously optimizing your strategies to stay ahead in the competitive market. With the right approach, the potential for success is limitless.

Caribbean Roasted Leg Of Goat

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News Americas, NEW YORK, NY: As the festive season continues, Caribbean chefs and cooks are now preparing for their New Year’s Eve and New Year’s Day Parties and Balls! They are determined to buy the freshest ingredients for their dishes. Their guests must be treated with best foods and everyone should have a good time!

The menu for my New Year’s Eve Party is as follows:

Appetizer
Jamaican Pepper Shrimp
Jerk Chicken wings
Mini Ackee and Salt Fish Pizza
Mango Pineapple Salad
Honey Baked Ham

Main Course
Roasted leg of Goat /carrots / Brussels sprouts, mushrooms and celery
Red Rice & Peas
Stream String beans with pickled Beets
Creamery Cornmeal cheese   soufflé

Dessert
Blue Draws/ Caribbean Black Cake

Rum Punch
Sorrell
Champaign

Here is my recipe for Oven Roasted leg of Goat

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Leg of Goat

To prepare oven-roasted leg of goat, season the meat with salt, pepper, garlic, and soy sauce. Sear it in a hot, oiled cast iron skillet until browned on all sides. Toss vegetables like mushrooms, carrots, celery, Brussels sprouts, and onions in oil, season them, and add them to the skillet around the goat leg. Cover and roast in a 375°F oven until fork-tender. Let the meat rest while preparing the gravy by deglazing the skillet with wine and beef stock, then whisking in flour to thicken. Slice the goat leg thinly and serve with the roasted vegetables and gravy.
Course Main Course
Cuisine #caribbean
Keyword Goat Leg Roasted
Servings 6 People

Ingredients

1 4 -5 pound leg of goatSalt and freshly ground black pepper to taste4 tablespoons olive oil divided8 ounces button mushrooms2 small onions quartered4 Cloves of Garlic crushed1 large Carrots sliced4 stalks of Celery diced8 Brussel sprouts1/4 cup soya sauce

Gravy

1 cup red wine1 cup low-sodium beef stock1/4 cup of flour

Instructions

Preheat the oven to 375 degrees F.
Season the Goat leg with salt and pepper, crushed garlic and Soya Sauce to taste.
Salt and freshly ground black pepper to taste, 1/4 cup soya sauce
Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
4 tablespoons olive oil, 1 4 -5 pound leg of goat
Add the mushrooms, carrots, celery, Brussel Sprouts and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper to taste, and toss. Add to the skillet around the roast. Cover with lid
8 ounces button mushrooms, 2 small onions, 1 large Carrots sliced, 4 stalks of Celery diced, 8 Brussel sprouts, 4 tablespoons olive oil
Put the skillet in the oven and roast until fork tender.
Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the carrots, celery, brussel sprouts, onions and mushrooms from the skillet.
While the goat leg is resting, prepare the gravy.
Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
1 cup red wine, 1 cup low-sodium beef stock, 1/4 cup of flour
Slice the beef into very thin slices. Transfer to a platter and serve with the carrots, celery, brussel sprouts, mushrooms and onions and gravy.

Serve hot.

Bon Appetite and a prosperous and  Happy New Year!

By Minna LaFortune

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/

Caribbean Recipe Of The Week – Pot Roasted Fresh Pork Leg

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 News Americas, NEW YORK, NY: Tomorrow is Christmas Day and for Caribbean nationals in the region and those in the Diaspora, Christmas Eve and Christmas Day menus must be finalized this week so that the big shopping can begin!

The shopping list will include the following food items: fresh green gungo peas, Ackee, flour, cod fish, sorrel , ginger, fresh pork leg, cured ham, goat meat, Fresh beef, calaloo, beef  liver, beef kidneys, condense milk, hard-dough bread, rice, butter, brown sugar, port wine and Jamaican White Rum!

The meals these items will be included in will bring smiles to faces as they will be included in some of the “Best Foods in the World!”

Foods such as Gungo rice and peas, pot roasted pork leg, baked ham Roast beef, beef liver and soft green bananas, sorrel drink, ginger beer and Caribbean Black fruit Cake!

The taste, the smells of the feasts across the region and in the Diaspora will be memorable!

I have had several memorable Christmas meals but the ones that remain prominent in my mind were the Christmas dinners prepared by my mother.

My mother, apart from being a folklorist, was excellent at cooking. One of the classic Christmas dishes that were her trademark was Pot Roasted Fresh Pork Leg.

Today, I will share with you my mother’s the recipe for pot roasted fresh pork leg.

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Pot Roasted Pork Leg

To make a pork leg roast, prepare a seasoning mix of onion, scallion, scotch bonnet, garlic, thyme, salt, and black pepper. Score the pork skin, make holes in the roast, and stuff them with the seasoning. Season the exterior with salt and pepper, then marinate overnight. Brown the pork on both sides in hot coconut oil in a Dutch pot, then add water and simmer on low heat, adding water as needed, until tender. Let the roast rest before serving. For the gravy, use the drippings, add onion, thyme, and Pickapeppa sauce, then thicken with a cornstarch-water mixture. Serve with rice, peas, and vegetables.
Course Main Course
Cuisine #caribbean
Keyword Pot Roasted Pork
Prep Time 12 hours hours
Cook Time 1 hour hour
Servings 10 People
Author NewsAmericas

Ingredients

5 lbs Fresh pork leg2 large Onions finely chopped1 large Garlic minced1 tbs fresh Thyme finely chopped2 tsps Salt2 tsps Black Pepper1 small Scotch Bonnet Pepper-minced1 small bunch Scallion – minced1/4 cup coconut oil

Pork Leg Roast Gravy Ingredients

1 small Onion slicedI sprig of thyme1 tsp Jamaican Pickapepper Sauce1/2 cup Water1 tsp Corn Starch

Instructions

Mix together onion, scallion, scotch bonnet pepper, garlic, thyme, salt and black pepper.
2 large Onions, 1 large Garlic, 1 tbs fresh Thyme, 2 tsps Salt, 1 small Scotch Bonnet Pepper-minced, 1 small bunch Scallion – minced, 2 tsps Black Pepper
Score the pork skin then pierce roast to make 10 holes and stuff with equal portions of seasonings using your fingers.
5 lbs Fresh pork leg
Sprinkle outside of roast liberally with salt and black pepper
2 tsps Salt, 2 tsps Black Pepper
Cover roast and put in fridge to marinate overnight.
In a large Dutch pot, add oil and when oil is hot, put marinated fresh pork leg in the pot.
1/4 cup coconut oil
Brown roast on both sides on high heat, about 5 minutes each side, in cast iron Dutch pot.
Add 10 oz of water to pot. Cover the Dutch pot.
Put the flame low and monitor pork leg roast while it is cooking. Add water as needed. Until pork leg roast is tender.
1/2 cup Water
Remove pork leg roast from pot, place on platter and leave to rest.

Pork Leg Roast Gravy: Method

Pour drippings into a small pot and skim off fat 2. Add onion, and Jamaican Pickapepper  sauce  to drippings and bring to a boil 3.
1 tsp Jamaican Pickapepper Sauce, 1 small Onion
Mix together water and cornstarch and stir into gravy 4.
1 tsp Corn Starch
Stir gravy until it thickens; remove from heat.

Notes

Serve with Rice and Gungo Peas and vegetables.

Bon Appetite

By Minna LaFortune

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/

Ethics Committee Report Reveals Shocking Details of Matt Gaetz’s 2018 Bahamas Trip

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News Americas, New York, NY, December 23, 2024: News Americas, New York, NY, December 23, 2024: The House Ethics Committee has released a bombshell report detailing allegations of misconduct by former Florida Representative Matt Gaetz, including revelations about a controversial 2018 trip to the Bahamas. The 42-page report accuses Gaetz of violating House Rules and engaging in potentially criminal activities at the state level, including prostitution, statutory rape, illicit drug use, and accepting impermissible gifts.

FLASHBACK – Matt Gaetz attending a House Armed Services Subcommittee on Cyber, Information Technologies and Innovation hearing about artificial intelligence on Capitol Hill July 18, 2023 in Washington, DC. The hearing focused on barriers that prevent the Department of Defense from adopting and deploying A.I. effectively and the risks from adversarial A.I. (Photo by Drew Angerer/Getty Images)

The investigation highlights the September 2018 Bahamas trip, where Gaetz reportedly traveled with at least five young women, flying separately from the group on a commercial flight while others used private planes. Gaetz was joined by GOP allies Halsey Beshears, a former state legislator, and Jason Pirozzolo, a hand surgeon and Republican fundraiser for Governor Ron DeSantis.

The report alleges that Gaetz engaged in sexual activity with multiple women during the trip and was under the influence of drugs such as cocaine, marijuana, and ecstasy. Testimony from a woman in the group described the trip as payment for sex, and the committee claims it found “ample evidence” that Gaetz used a pseudonymous email account from his House office to arrange for the purchase of marijuana. The report says that Gaetz used illegal drugs — including cocaine and Ecstasy — on multiple occasions between 2017 and 2019. It also says that he accepted gifts of transportation and lodging, in excess of dollar limits on what members of Congress are allowed to accept, as part of a trip he took to the Bahamas where he had sex with women whom he paid.

The committee also accuses Gaetz of using his congressional office to expedite a passport for a woman he was in a sexual relationship with, with his chief of staff falsely claiming the woman was a constituent.

On Monday, Gaetz attempted to block the release of the report by filing a temporary restraining order, arguing that the committee had no jurisdiction over him as a former member and alleging violations of due process. “The Committee’s apparent intention to release its report after explicitly acknowledging it lacks jurisdiction… represents an unprecedented overreach,” Gaetz’s lawyers argued.

Despite his efforts, the report was made public. In a series of posts on X, Gaetz denied paying for sex or engaging in illegal activities. He pointed out that a previous Justice Department investigation into similar allegations concluded with no charges.

“I NEVER had sexual contact with someone under 18. Any claim that I have would be destroyed in court — which is why no such claim was ever made in court,” Gaetz stated on X. Reflecting on his past, he admitted to partying and womanizing but insisted, “I live a different life now.”

House Ethics Committee Chair Michael Guest, R-Miss., confirmed the findings but noted he did not vote to release the report. The investigation and its revelations mark a significant chapter in Gaetz’s tumultuous political career, casting a shadow over his recent nomination by President-elect Donald Trump for U.S. attorney general, a role he later withdrew from amid mounting scrutiny.

Caribbean Recipe: Haitian Griot

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News Americas, NEW YORK, NY: Like many Caribbean nationals in the Diaspora, Haiti is on my mind now, and as I get my donations together to help the victims there of Hurricane Matthew, I am also thinking about the wonderful cuisine of Haiti.

My favorite Haitian dish is griot (gree-o) with rice and peas, fried plantains and lettuce and tomatoes. The reason I love this dish is it’s a unique way to cook and serve pork.

Pork as we all know – for those of us who eat it – is a delicious meat when it is seasoned properly and cooked stewed, grilled or roasted. So try to imagine the taste of Griot, which  is cooked by two different cooking methods, served with a homemade Vinaigrette sauce, and then pared with fried plantains, rice and peas – it’s mouth watering! Good caan dun as we say in Jamaica!

This dish is very popular among Haitians and when this dish is served at a Haitian party, it’s the first to finish as it a favorite!

The following is the recipe for my version of Haitian Griot. Please try to make the dish; you will love it and as you do, please do whatever you can to help with the relief efforts for the people of Haiti  who are once again severely impacted by another natural disaster. Your support will be appreciated. Thank you in advance for your support.

Here’s the Haitian Griot recipe!

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Haitian Griot

To make this pork dish, juice sour oranges and set the juice aside. Rub cubed pork with salt and the squeezed orange halves, then marinate for 4-8 hours. Rinse the meat to remove excess salt and combine it with the orange juice, scallions, thyme, parsley, green pepper, and scotch bonnet (whole for mild, chopped for spicy). Cook the pork in a Dutch pot with enough water to cover until tender, then drain. Heat oil in a separate pot, add the pork, and simmer covered on low heat for 30 minutes. Finally, increase the heat and brown the pork until golden.
Course Main Course
Cuisine #caribbean, Haiti
Keyword Haitian Griot
Prep Time 8 hours hours
Cook Time 45 minutes minutes
Servings 6 People
Author NewsAmericas

Ingredients

2 pounds pork shoulder chopped in cubesJuice of 3 sour oranges1/4 teaspoon of salt1/4 cup of chopped scallionI sprig of thyme1/4 teaspoon of parsley1/4 teaspoon green pepper1 scotch bonnet pepper

Instructions

Take the sour oranges, cut them in half. Make one cup juice from the Sour oranges. Do not discard.
Juice of 3 sour oranges
Place cubed  pork  in one bowl. Add salt to the meat. Rub the oranges over the pork. Marinate 4 hour to 8 hours.
2 pounds pork shoulder, 1/4 teaspoon of salt
Rinse the meat with water to make sure it’s not salty.
Add the juice and all the other ingredients to the pork in the bowl.
(If you like spicy cut the scotch bonnet pepper. If not, leave the pepper whole.)
1 scotch bonnet pepper
Put all the ingredients in a Dutch pot.
1/4 cup of chopped scallion, I sprig of thyme, 1/4 teaspoon of parsley, 1/4 teaspoon green pepper
Add enough water to boil everything. (Only enough to cover the meat in the pot.)
Boil the Pork until tender.
Drain the water off the pork.
In a separate Dutch pot heat 1/2 oil
When the oil gets hot place the pork in some heated oil; cover the pot and simmer for half an hour over low heat.
Then turn the heat up again and brown pork until the chunks of pork become golden brown.

Serve hot as is or sprinkle Vinegrette saucer pickles over meat.
Side dishes recommended: rice and peas, fried plantains and lettuce tomato salad!

Bon Appetite

By Minna LaFortune

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/

A Caribbean Christmas – Part II

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News Americas, BROOKLYN. NY:  Christmas is finally here and as I wrote in my last article, for Caribbean nationals, it is excitement and merriment until New Years Day in the homes of all Caribbean Nationals who celebrate the holidays! The excitement and merriment starts increasing on Christmas Eve! This is of course after the multitude of office parties and surprise get togethers, church services and Christmas cantatas and plays,

The special dishes that you will find in  homes will be the tastiest and most delicious you will find anywhere in the world! The biggest feast and merriment will begin on Christmas Eve into Christmas and New Years Day!

For Spanish and French Caribbean nationals, including those living in the Diaspora – Puerto Ricans and Dominicans mostly, they will be feasting on pickled bananas, yuca, tamales, pernill , Coquito, Plain Cakes and beers while the Haitians will partake of  Black rice, Red rice& Peas, griot, lambi (stewed Conch), Creamy potato and red beets salad, baked ham with pineapple and cherries, Lasagna, Creme, Haitian Rum and Haitian Cake.

It should be noted, because of the fact that there are so many Caribbean nationals that have intermarried in the Diaspora, each major meal will reflect the mixed influences. For example, you will find influences of Haitian cuisine in my menus.

Among the English-speaking Caribbean for the most part, the large feastings will include Christmas Souse, Black pudding, honey Baked ham with Pineapple and cherries,  escoveitched fish, special Breads like sweet breads and of course black cake, eggnog and rum punch. Parties and every get together will undoubtedly continue into Christmas morning , which will be greeted with a large breakfast  consisting of Johnny cakes,  bakes, liver with onions, kidney with bacon , scrambled eggs, bacon, corn flakes and milk, slices of ham, steak and onions,  calaloo and cod fish, hard dough bread, hominy corn  porridge , Ackee  and Saltfish, salted mackerel with green bananas and roast breadfruit, fried sweet plantains, boiled yellow yam, boiled dumplings and Steam fish and pepper pot washed down with chocolate tea, coffee, English tea, Milo, Ovaltine or Horlicks. Breakfast menus will invariable continue into lunch.

Dinner will usually consists of the following dishes: Roast beef, potato salad, rice and peas, curried goat, stewed fowl, jerk chicken, jerk pork, pot roast pork shoulder, roast turkey, green salad, macaroni pie, yellow  Yam balls, potato au gratin.

For my personal festivities on Christmas Eve, my Dinner menu is as follows:

Spicy Fish Tea
Cubed honey baked ham
Carrots , Cabbage and Lettuce Salad with mint dressing
Baked chicken legs stuffed with bacon and breadcrumbs
Haitian  Pork Griot
Roasted leg of Goat with Scotch Bonnet /red onions
Jelly Black Rice with cashew and baby Lima Beans

Dessert

Black Cake with creamy rum sauce
Blue mountain  Demi Tass Coffee
Rum Punch/ Port Wine/ Eggnog/Sorrell

Christmas Morning Breakfast Menu

Spicy Shad with sautéed grape tomatoes and sweet peppers
Firm young Green Bananas
Sautéed onions and goat liver
Fried dumplings
Roast Breadfruit boats stuffed with Ackee and Salfish
Fried Sweet Plantains
Steam Okra/ Pack Choy with garlic and olive oil
Steam Doctor Fish Jamaican hard dough bread
Coco tea/ mint tea/ coffee/Milo/Lemonade

Christmas Dinner Menu

Pepper Pot Soup
Five Spice Parsley, lettuce, tomato, cucumber, chickpeas salad with honey mustard dressing
Pot Roasted Pork Shoulder
Spicy Fricassee of Rooster Or (Coq au Vin)
Roast Beef and vegetables (Carrots, Celerey, Brussels sprouts)
Lambi (Stewed Conch) in tomato sauce
Green Pigeon Rice and Peas
Hot Sweet Yellow Yam Cakes/ butter
Creamy Potato with beets salad
Honey Baked Ham

Dessert

Mango Ice Cream, Pineapple Upside down Cake, Black Cake , cassava pone
Blue Mountain coffee
Sorrel, Rum punch, Port Wine, Fruit Punch
I will now share my recipe for Hot Sweet Yellow Yam Cakes and Lombi(Stewed Conch):

Hot Sweet Yellow Yam Cakes

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Hot Sweet Yellow Yam Cakes

To make yellow yam cakes, peel, boil, and mash yellow yam until creamy with melted butter, nutmeg, and cream, then let it cool. Mix in condensed milk, eggs, salt, pepper, and chopped onions, adjusting the texture with flour if needed. Shape the mixture into slightly flattened balls, brush with melted butter, and bake on a greased cookie sheet at 350°F for 30-40 minutes until golden brown. Serve hot with butter for a delicious treat.
Course Main Course
Cuisine #caribbean, jamaica
Keyword Yellow yam Cakes

Ingredients

2 pounds of Fresh yellow yam3 whole Eggs beaten10 oz of melted salted butter1/2 tsp salt1/2 tsp white ground pepper3/4 cup Condensed Milk1/2 Heavy Cream1/4 Tsp nutmeg1 medium white onion chopped

Instructions

Heat oven to 350 degrees and grease cookie sheet with butter.
Peel and boil yellow yam until cooked.
Remove from water
Heat drain and add 8oz melted butter, nutmeg  and cream.
Crush yam and ingredients until creamy.
Allow to cool at room temperature.
Add condense milk and eggs.
Mix thoroughly.
Form mixture into ball, press slightly between palm.
If mixture is too wet add a little flour to make it manageable.
Place cakes on a greased cookie baking sheet.
Brush with melted butter.
Bake for 30-40 mins. until golden brown.
Makes 8-10 cakes
Serve hot with butter!

Lamb Curry

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Lamb Curry

To make Caribbean lamb curry, start by seasoning lamb chunks with a blend of spices like curry powder, turmeric, and allspice. Sauté onions, garlic, and ginger in oil until fragrant, then add the seasoned lamb and brown it. Stir in fresh herbs like thyme and Scotch bonnet peppers for heat. Add chopped tomatoes, coconut milk, and water to create a rich sauce, and let it simmer until the lamb becomes tender. Adjust the seasoning, and garnish with fresh cilantro before serving, often with rice or roti.
Course Main Course
Cuisine #caribbean
Keyword goat curry, Lamb Curry, mutton curry
Prep Time 1 hour hour
Cook Time 1 hour hour
Servings 4 People

Ingredients

2 lbs. lamb cut into stewing pieces2 tbsp olive oil1 medium onion finely chopped1 whole garlic peeled and chopped1 tsp freshly grated ginger1 tbsp vinegar1 tbsp white rum1/2 scotch bonnet pepper finely chopped or any other hot pepper you prefer2 sprigs fresh thyme2 tbsp curry powder1/3 cup water1 tsp cumin1 tsp garam masala1 tsp turmeric2 tsp salt2 medium potatoes peeled and quartered.

Instructions

To make Caribbean lamb curry, start by seasoning lamb chunks with a blend of spices like curry powder, turmeric, and allspice. Sauté onions, garlic, and ginger in oil until fragrant, then add the seasoned lamb and brown it. Stir in fresh herbs like thyme and Scotch bonnet peppers for heat. Add chopped tomatoes, coconut milk, and water to create a rich sauce, and let it simmer until the lamb becomes tender. Adjust the seasoning, and garnish with fresh cilantro before serving, often with rice or roti.

Lambi (Stewed Conch)

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Lambi (Stewed conch)

To prepare conch (lambi), tenderize the meat with a mallet and clean it using lime or sour orange juice. Season and marinate overnight. Cook the meat in a pressure cooker with oil, tomato paste, onions, and shallots for 30-45 minutes, adding hot water as needed to maintain moisture. Then, add boiling water to cover the meat and cook for about an hour until tender. Finish by mixing in additional onions, shallots, tomato paste, and seasonings, stirring well. Add thyme shortly before serving.
Course Main Course
Cuisine #caribbean
Keyword Lambi
Servings 8 People

Ingredients

1 5lb box of conch (lambi)1 lime and sour orange juiced1 tsp of garlic powder1/2 tsp of thyme1 tsp of black pepper1 scotch bonnet pepper1 tbsp of Adobo seasoning salt1 Maggi chicken bouillon cube1 tsp of baking soda1/2 cup of olive oil1 cup tomato paste4 large onions diced6 small shallots diced1 gallon of boiling water1 sprig of thyme

Instructions

Using a meat mallet, pound the conch until tenderized.
Clean the meat thoroughly with the lime and/or sour orange juice.
Season well.
Marinate in the refrigerator overnight.
Using a pressure cooker, place the meat and half of the  tomato paste, shallots, onions and  oil into the cooker and allow the conch meat and seasonings  to cook for  30-45 minutes.
Do not burn.
Add hot water to provide moisture as needed.
After 30-40 minutes, add  1 gallon boiling water, covering meat and close cover securely with regulator in place.
Cook for an hour until the meat is tender.
Lower the fire and add the rest of the onions and shallots, tomato paste and pepper to taste. Stir the meat and combine all ingredients.
Add thyme minutes before it is finished.

Eat, Drink, Pray, together and have a Merry, Merry Caribbean Christmas and  a Happy Kwanza!

By Minna LaFortune

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/