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CMU International Dinner Group:
Caribbean Night Recipes
Jamaican Jerk Chicken (Anne Alton)
Black Beans and Rice (Bill Spruiell)
Jamaican Beef Patties (Kris McDermott)
Island Avocado and Mango Salad (Lynn Salisbury)
Haitian Pumpkin Soup (Jessica Lapp)
Aunt Ruth's Rum Cake (Jessica Lapp)
Haitian Pumpkin Soup (Soup Joumou)
from Mountain Maid Best Made Cookbook by Amy Wolff1 pound beef stew meat
1 pound chicken (we made it with just chicken for the gourmet dinner group)
1 pound cabbage
1 onion
3 cloves
3 medium turnips
1/4 pound vermicelli
1 tablespoon lemon juice or vinegar
2 pounds pumpkin or winter squash
celery leaves
3 big carrots
1 hot pimento, whole with stem (we used a red jalapeno)
6 medium potatoes
1/4 quart water
Chop vegetables coarsely, except for pimento. In a large kettle, boil the meat until tender (1-2 hours), removing scum if it forms. Add all vegetables, except pimento. Continue boiling until meat is tender and vegetables are cooked. Turn off heat and let cool. Cube meat and strain the vegetables and liquid through a sieve. Return cubed meat and liquid to the ketter and return to boil. Add pimento, being careful not to break or puncture it, and the lemon juice/vinegar. Add vermicelli. Simmer soup until vermicelli is cooked.
Aunt Ruth's Rum Cake
Mix together as the cake mix package directs:
1 package yellow cake mix w/pudding
1/2 cup dark rum
1/2 cup water
1/3 cup oil
3 eggs
Bake at 325 for 50-60 minutes. Leave cake in pan when removed from oven. Pour the following glaze over it and let it sit until soaked in.
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
Boil these together for 3-4 minutes. During the last 1/2 minute, add 1/4 - 1/2 cup dark rum.
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Food and feasting images courtesy of Maggie Secara's Renaissance Compendium of Common Knowledge
