SS3 Catering Craft Practices Lesson Note on Caribbean Dishes

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TOPIC: INTERNATIONAL DISHES

SUB-TOPIC 1:  CARIBBEAN DISHES.

Meta gee (salt fish with coconut and plantains)

INGREDIENTS

• 200g salt fish
• 400g plantain
• 100g yam
• 100g sweet potato
• 100g desiccated coconut
• 100g chopped onions
• 100g chopped onions
• 100g deseeded diced tomatoes
• 4 okra
• Thyme, white stock.

METHOD OF PREPARATION

• Soak salt fish in cold water for 30mins
• Dice plantain, yam and sweet potato and sprinkle with thyme
• Arrange the salt fish on top and sprinkle with desiccated coconut
• Place okra with the fish and boil. Do not cut okra.
• Simmer gently until the fish is done
• Serve hot and decorate with the okra.

SUB-TOPIC 2: JAPANESE DISHES.

SUSHI RICE

INGREDIENTS

• 2 Cups short-grain rice
• 340ml water 50ml sushi rice vinegar
• 25g sugar
• 1/2tbsp salt

METHOD OF PREPARATION

• Wash the rice thoroughly. Prepare the sushi vinegar by dissolving sugar and salt.
• Add water in the rice and boil to absorb all the water
• Sprinkle the sushi vinegar and stir with wooden spoon
• Spread rice and a large chopping bound to cool down
• Once the rice is cooled down, it is ready.
• Sushi rice does not keep for more than one day and it cannot be refrigerated.
• Wash the rice thorough. Prepare the sushi vinegar by dissolving sugar and salt.
• Add water in the rice and boil to absorb all the water.

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