Gracefoods

Calabaza, West Indian Pumpkin (Cucurbita pepo.)

This cucurbit is very high in vitamin C and a part of the daily diet for many West Indians and Latin Americans. Though it is referred to as ‘pumpkin’ in the ethnic produce trade, these gourds are closer to the North American winter squashes than the Jack O’ Lantern gourd usually associated with the name.

Pumpkin is traditionally baked or boiled in salted water. It has a slightly nutty flavour which is delicious in soups. It can be peeled, diced and gently simmered and served with melted butter and thinly sliced escallions. The seeds may be dried and roasted.

In the Eastern Caribbean, the name ‘callaloo’ refers to the leaves of the dasheen plant,and to the popular dish made with crab meat and okras. In Jamaica it refers to a type of Chinese spinach which is prepared steamed, on its own or with codfish.

Carambola, Star Fruit (Averrhoa carambola)

Carambola fruits are ovate to ellipsoid, 2-1/2 to 5 inches (6 to 13 cm) in length, with 5 (rarely 4 or 6) prominent longitudinal ribs. Slices cut in cross-section are star shaped. The skin is thin, light to dark yellow and smooth with a waxy cuticle. The flesh is light yellow to yellow, translucent, crisp and very juicy, without fiber. The fruit is used in desserts, as a garnish for drinks, tossed into salads or cooked together with seafood.

Cassareep is a bittersweet condiment made by cooking the juice of bitter cassava with brown sugar and spices until it reduces to a syrup. Cassareep is used in sauces, or as a meat preservative. It is also a powerful antiseptic.

Cassava (Manihot esculenta)

Cassava is a perennial woody shrub with an edible root.
This tuber is also known as manioc and yuca. A rather large root vegetable with a 6- to 12-inch length and 2- to 3-inch diameter, cassava has a tough brown skin with a very firm white flesh.

In the Caribbean, cassava provides a basic daily source of dietary energy. Roots are processed into a wide variety of granules, pastes, flours, etc., or consumed freshly boiled or raw.

Christophine, Chayote, Cho-cho, Mirliton (Sechium edule)

The cho-cho is a robust perennial vine with leaves resembling the cucumber. The pale green or sometimes white pear-shaped fruit is in fair demand as a vegetable especially for stews and soups.

Coco Xanthosoma sagittifolium

Coco is a staple tuber which is widely used in soups. The coco was brought to tropical America by the Portuguese. It is known elsewhere as ‘tannia’ and ‘yautia’. This is not to be confused with ‘cocoa’ – a pod whose beans are used to make chocolate. The coco is one plant which Jamaica has given to Africa. The plant was taken to West Africa in 1843 and the Jamaican name is the one by which it is known here.

Coconut (Cocos nucifera):

This member of the palm family, which is native to Malaysia, yields fruit all year long. Coconut is edible in both its green and mature forms. Both the water and the "jelly" of the green coconut find their way into island drinks, and meat from the mature coconut gives desserts a Caribbean identity.

To cook in water which is just below the boiling point.

These edible marine snails are a beloved part of the cuisine as far north as the Bahamas and Florida. Conch is the second best known edible snail, the first being escargot from Burgundy, France. Conch has been a popular food source throughout the Caribbean since the time of the Arawak Indians, before Christopher Columbus. Conch is still a delicacy in most Caribbean countries where it is used in soups and salads.

A clear stock made from meat or fowl.

Coo-coo (or cou-cou):

The Caribbean equivalent of polenta or grits.

Coriander, Cilantro, Chines Parsley (Coriandrum sativum):

Intense, pungent herb that looks like parsley. The seeds are used in curries.

French: loosely translated, this means "the best of"; literally it is "cream of".

(Criolla) Creole refers to the cooking of the French-speaking West Indies, as well as to southern Louisiana and the Gulf states. Criolla refers to the cuisine of Spanish-speaking islands. Both terms encompass a melding of ingredients and cooking methods from France, Spain, Africa, the Caribbean and America.

To wash, especially vegetables, or let stand in cold water to make firmer.

To cut into cubes or to tenderize meat by hitting with a mallet that leaves small cube impressions in the meat.

Custard Apple (Annona reticulata)

The Custard Apple is sometimes called ‘Sugar Apple’ and ‘Bullock’s Heart Apple’. It is the product of a small tree which thrives best in the warm lowlands or at moderate elevations on light soils. The fruit is heart-shaped with a thin skin that has a pinkish tinge when ripe. The pulp of the ripe fruit is sweet, with a custard-like consistency, and is either eaten plain or used for making ices or fruit drinks.