The first was this Plantain and Chickpeas Curry. I have to admit, I can take my heat, but the quantities of some of the spices had my heart beat racing -1 tablespoon chilli powder, 6 tablespoons curry powder suffice to say I did reduce the amount of these, but everything else I followed to the recipe. Oops better mention, that I also forgot to pick up a Scoth Bonnet so added some of the red birds chillies.
I've found the recipe online to share the link with you, but I must point out there are some inconsistencies between the cookbook and the online version. The book serves four, but the recipe on the website serves a large crowd and was made with 8 plantains, not the 4 in the cookbook Plantain and Chickpeas Curry from Original Flava Caribbean Recipes ,
For me the Plantain and Chickpeas Curry. was intensely curried in flavour, D enjoyed it. We had it over two days. I would make it again, but perhaps use the on-line reicpe next time as no changes would be necessary as it makes a larger batch.
The other recipe was for Coconut Curry Stew .that I adapted as I didn;t have all the ingrednets such as chocho (chayote and yellow yam and okra.
My version has butternut squash, sweet potatoes and spinach and of course plantains. Here is a link to the originak recipe for Coconut Curry Stew.
I am sharing this blog post featuring Original Flava Caribbean Recipes from Home by Craig and Shaun McAnuff with Weekend Cooking Event hosted by Beth Fish Reads, a weekly event that is open to anyone who has any kind of food related post to share.