Some easy recipes of creole cuisine, which will give a Caribbean touch to your dinner
6 chicken thighs, 400 g coconut milk, 1 onion, 2 garlic cloves, 1 tomato, 1 hot pepper, 1 lime, salt, pepper, thyme, parsley, green onion
Chop garlic, onion and spices finely, add to the meat together with lime juice, salt, pepper and a bit of water. Macerate in the fridge for 24 hours. Sauté the thighs with some sugar, add all the maceration mix, cover and cook over medium heat for 40 minutes. Add coconut milk and hot pepper, cook 10 minutes stirring occasionally. Serve with rice.
Colombo de poulet
1 chicken, 1 lime, thyme, 1 onion, 2 carrots, parsley, 3 garlic cloves, hot pepper, colombo powder, salt and pepper, olive oil
Marinate the cut chicken for at least one hour with lime juice, thyme, garlic, salt and pepper. Then sauté the meat in oil, add the sliced onion, carrot roundels and garlic. Cook for 10 minutes. Add 200 gr. of colombo powder and parsley. Put water just to cover the chicken. Simmer for approx. one hour, add some boiling water if necessary. Serve with white rice.
500 ml coconut milk, 150 g can sugar, green lemon or lime zest, vanilla extract, cinnamon powder
Shred one coconut meat, let it macerate 10 minutes in a cup of vanilla milk, than filter and squeeze to obtain some coconut milk. Blend it with sugar, add the grated lemon zest and the cinnamon. Mix well, freeze before serving.