Bajan Bittle - A Culinary Excursion Nut Cakes Ingredients 200 g of Blanched Nuts 150 g Sugar 4 Tbsp of tap water 1/8 tsp ground Cinnamon 1/8 tsp Salt 1 tsp grated Green Ginger 1/4 tsp Vanilla Essence (optional) Method In a small saucepan, bring the water to a boil. Add the sugar and the other ingredients, except the blanched nuts. Grease a baking sheet. When the mixture thickens, add the nuts and stir gently for a few minutes. Spoon the mixture on to the greased baking sheet. Cool and store in a
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Bajan Bittle - A Culinary Excursion PUDDING & SOUSE SOUSE 2 lb Pork Shoulder or Feet, Ears, Snout, and Tongue 1 large Onion, diced (optional) 2 Cucumbers, grated 1 Scotch Bonnet or other hot pepper, finely diced Juice of 3 limes Parsley, chopped, to taste Salt, to taste PUDDING 1 1/2 lb Sweet potato, grated 1 1/2 tsp marjoram 1/2 Thyme 1 tsp Chives, chopped pinch of Sugar pinch of Salt 2 tsp Oil 2 2oz butter Scotch Bonnet or other hot pepper, finely diced Browning (optional) Method 1. Boil the p
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Bajan Bittle Episode 3 Sugar Cakes with Judy Lorne Bajan Bittle - A Culinary Excursion Sugar Cakes Ingredients 200 g finely grated Coconut 500 g Brown Sugar 1 tsp Molasses 1/2 tsp ground Cinnamon 1/4 tsp grated Nutmeg 125 g grated Green Ginger Method In a heavy saucepan, place the sugar and coconut together on a low flame and stir until the mixture starts to bubble at the sides. Add the remaining ingredients, let simmer, stirring occasionally. At this time the coconut should become translucent a
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