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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 16 |
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created by Fins Head Chef Mark Miranda, directly from the Bawlmer PHC newsletter [Jungle Drums, vol 1, no. 3] By the Squid Ingredients:
1 mango (diced) |
1 cup oil |
1 lb backfin crab meat |
16 ounces dried split peas |
1 green pepper |
1 red pepper |
1 yellow pepper |
2 plantains |
1 cup crab base |
1 gallon water |
1/2 cup caribbean jerk seasoning |
1 red onion (bermuda) |
cornstarch, to thicken (about 1 cup diluted in water) |
Directions:
1. Dice all vegetables & fruits.
2. In a large pot, saute vegetables in 1 cup oil.
3. Add remaining ingredients, bring to a boil and reduce heat to a simmer.
4. Simmer about 1.5 hours.
5. Thicken with cornstarch diluted in water to the consistency you like.
6. [The recipe is for a party sized pot (serves about 12-16)].
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