Categories: Lesson Notes

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.