Aan dit project doen scholen mee uit Tsjechië, Reunion Island, Engeland en Curaçao (Kolegio Annie Koenraad). Aan het eind van het project wordt een Internationaal Kookboek opgeleverd.
Stewed West Indian
Gherkin - Komkomber stoba prepared by groep 6a
Ingredients
40 West Indian Gherkin
1 pound salted pork tail
1 pound salted meat
2 pounds lion-ribs or spareribs
1 large onion
½ teaspoon nutmeg
2 garlic cloves, minced
(or 1-teaspoon garlic powder)
1 ripe tomato, skinned, deseeded and
chopped
1 tablespoon tomato paste
2 tablespoon butter or margarine
3 tablespoon ”soy sauce”
1 teaspoon sugar
Direction :
Cut pork tale into 2-inch size.
Cut
salted meat, into 2-inch cubes.
Soak together, overnight in
refrigerator.
Next morning, discard water.
In large pot put pork tale and salted
meat, add fresh water and cook over medium heat, till pork tail is
tender.
Scoop out the pork tail, and leave salted meat to finish
cooking. Salted meat takes longer to get tender. Scoop out the cooked meatand set aside with the pork tail.
Cut off the long “tail” from the
“komkomber”. Also scrape off the small brown crown on the other
end.
Cut each “komkomber” in four or six
wedges lengthwise.
Cook the cut “komkomber” for 10-minutes, turn
off heat and let cool. This makes it easier to deseed them. To
deseed, press each wedge individually to release seeds trough a
colander, with openings larger then the seeds, rinse off, till all
seeds are released.
In a large pot, heat oil and butter, sauté the
onion, nutmeg, garlic, chopped tomatoes, tomato paste and soy sauce,
for 10 minutes.
Cut ribs individually and add to the
sautéed ingredients.
Add 2 cups water and simmer over medium heat
till ribs are done.
Scoop out ribs, set aside together with tail and
meat.
To the sauce that’s left in the pot,
add the “komkomber”, stir, cover pot and cook over medium heat.
Do not add more water. The “ komkomber” will produce its own
natural vegetables juices.
When the “komkomber” is done and
tender, but whole, add the meat products, stir and cook for 10 more
minutes.
You can serve this with funchi, rice or mashed potatoes. Enjoy your meal!
The recipe is coming but in the meantime you can enjoy the presentation, how groep 5b is busy preparing ko'i dushi. Just click ko'i dushi or on the picture to see the presentation.
The students of group 1-2D watchattentivelyhowthe teacherdoesthe ingredientstogether, because laterthey will do it themselves.The kneadingwillgoa bit difficult. That's the teacher's job. Andthe bakingthey willalso leave it tothe teacher. Take a look...
The recipe of Johnny Cake sufficient for 10 to 12 pieces.
Preparation time: 2 hours
Ingredients:
500 g flour
2 tablespoon sugar
2 teaspoon salt
2 tablespoon margarine
1/2 cup cold water
250 ml of full cream milk
1 cup vegetable oil for frying
Directions:
Sift the flour, baking powder, and salt together into a large mixing
bowl.
Mix together with sugar and margarine.
make a well in the flour mixture and add the milk slowly. Mix until mixture is not sticky.
Roll the dough into a long strip and cut it into 10 - 12 equal balls.
Sprinkle some flour on a table and place the balls on it. This avoids that they're going to stick together. Cover the balls with a wet squeezed dry kitchen cloth an leave it for 10 minutes.
Flat each ball with your finger tips and palms. Cover them for another 25 minutes.
Heat oil in a heavy bottomed frying pan over medium-low heat until hot.
When oil is hot add flattend dough.
Fry the Johnny Cakes in the hot oil until both sides are golden brown.
Remove the Johnny cakes and put them on kitchen towels to absorb fat.
Enjoy.
Tip: Johnny cake can be served with cheese or prepared cod
Stewed West Indian
Gherkin - Komkomber stoba prepared by groep 6a
