Ingredients:
1/3 cup butter 
2 onions, chopped 
2 garlic cloves, minced 
2 tbsp minced peepled gingerroot 
About 2 tbsp curry powder, to taste 
1/4 cup flour 
4 cups rich chicken broth 
2 cups coconut milk 
3 whole boned chicken breast, poached and cut in 1- inch cubes 
2 potatoes peeled 
2 carrots, chopped 
salt and pepper to taste

Directions:

Heat the butter in a skillet. Sauté the onions, garlic and ginger.
Stir in the curry powder and flour, and cook gently, stirring constantly, for 5 minutes.
Add the chicken broth and coconut milk, and cook, stirring constantly, until the mixture thickens (5 to 10 minutes). Strain it.
Add the chicken, potatoes and carrots to the curry sauce, and cook gently until the chicken is heated through.
Serve the chicken curry on rice, accompanied by condiments, such as: 
chopped bananas, toasted coconut, crumbled cooked bacon, chopped tomatoes, chopped peanuts and mango chutney.

Crust:
8 oz. ground ginger snaps or graham crackers
4 oz melted butter

mix together and press into pie pan & up sides
bake at 350 F for approximately 15 minutes until golden brown.
Filling:

1/4 cup fresh lime juice
2 teaspoons lime zest
1 tin condensed milk
1-2/3 cup whipping cream
Mix together 1/4 cup fresh lime juice and 2 teaspoons lime zest.
Whip together 1 tin condensed milk and 1 2/3 cup whipping cream until stiff
Fold into lime mix, and pour into baked shell.
Garnish with lime zest and freeze till frozen.
Let temper a smidge then serve.

6 servings

Ingredients:
8 to 12 slices white bread 
3 St. Lucian (small Caribbean) bananas sliced crosswise & mashed
3 eggs 
1//4 cup milk 
1/2 tsp vanilla extract 
vegetable or deep frying oil 
1 tbsp sugar
2/3 tsp ground cinnamon 

Directions:

In a large bowl whisk together the eggs, milk, vanilla and mashed bananas.
In another bowl mix together the sugar and cinnamon.
Let the bread soak up in the mixture of egg, milk, vanilla and mash banana.
Fry the bread, turning it once, until it is slightly browned, about 3 minutes.
Drain the slices on paper towel.
Sprinkle them with sugar-cinnamon mixture and serve them at once.
They are best served with pure maple syrup – which is sometimes hard to obtain on the island. We suggest you bring a small bottle with you! You will be glad you did!

Makes 8 servings

Caribbean pumpkin is more squash or gourd-like, not your traditional Halloween pumpkin!

Ingredients:
1/4 cup butter 
2 1/2 lb Caribbean pumpkin, peeled and cut in cubes 
1 celery stalk 
1/2 lb potato peeled and cut in cubes 
1 cup chopped onions 
1 tsp curry powder 
5 cups water

Directions:
In a large pan combine pumpkin, water, potatoes, onion and curry powder. 
Bring to a boil and simmer until pumpkin is tender. Add salt and pepper. 
Put the mixture in a blender or food processor. Garnish with chopped parsley.

Crust:
1 1/2 cups graham cracker crumbs 
1/4 cup sugar 
5 tbsp melted butter

Filling:
1 lb cream cheese, at room temperature 
1/2 cup sugar 
1 1/2 cups mashed St. Lucian bananas (these are smaller and sweeter than the South American variety typically found in the United States)
1/4 cup banana liqueur 
1 tsp vanilla extract 
4 eggs 

Topping: 
1 1/2 cups sour cream 
1 tbsp sugar 
1 tbsp banana liqueur 
1 tsp banana extract 

Directions:

Preheat the oven to 350 degrees.
combine the cracker crumbs, sugar and melted butter in a bowl.
Press the mixture into the bottom and part of the way up the side of a 9-inch spring form pan.
In a food processor or blender, blend the cream, sugar, banana liqueur and vanilla until the mixture is smooth.
Add the eggs one at a time, blending well after each addition.
Carefully spoon the filling into the shell, taking care not to disturb the crumb crust.
Bake the cake in the middle of the oven for 35 minutes.
While the cake bakes, blend the sour cream, sugar, liqueur and vanilla in a bowl.
When the cake is ready, spread the topping evenly over it.
Bake the cake for 5 more minutes.
Transfer it to a rack and let it cool.
Chill in the refrigerator, covered loosely, for several hours or overnight.
Remove the side of the pan, transfer the cake to a serving plate.
Garnish it with fresh banana slices just before serving.
 

Les Chaudieres Daquiri 
(A Carribean Classic a la Davis Jr. This same 1-2-3-4 ratio works in any volume!) 
Serves 8 (?)

Ingredients:
1 Cup fresh lime juice 
2 Cups cane syrup 
3 Cups good rum (Mount Gay or Barbancourt preferred)
4 Cups ice cubes 
Splash of bitters 
Fresh ground nutmeg

Directions:

Mix all ingredients in a blender
Sit down facing the sunset, sip, enjoy, swear to yourself you’ll never go home
Repeat as necessary!

Durham Standard

Fill tall glass 2/3rds with ice.
Fill glass to 1/3 with Barbancourt, Mount Gay, or other quality rum.
Fill remainder of glass with tonic water.
Add a splash or two or bitters.
Grind freshly nutmeg over the top.
Add a wedge of lime, and ENJOY (preferably poolside while watching the sun set! May help induce the Green Flash