TAPADO (this is the typical dish of Roatan)
Grate 4 coconuts and squeeze the milk out separating from the insides (or use 4 cans of coconut milk)
10 cups of Water
4 large Onions chop up
2 large Sweet peppers chop up
Put to a boil in a large pot.
Add all your breadkind (green bananas, plantains, yucca, sweet potato, breadfruit pumpkin etc)
You could also add chater dumplins (great 4 large chaters add ½ cup of flour, ½ teaspoon of salt, ½ teaspoon of sugar, mix till creamy shape into balls and put on top of the boiling breadkind)
Add Fried fish or fried salt meat on top of the boiling breadkind and dumplins season to taste.
To thicken sauce, add 4 tables spoons of flour to the pot.
CONCH SOUP
Conch 4 medium, pounded and chopped
2 Onions, chopped
1/2 cup Vegetable oil
Salt and pepper to taste
juice of 3 Lemons
2 cans (28 oz. ea.) Tomatoes, chopped
1 1/2 cup Potatoes, peeled and chunked
4 stalks Celery, cut into bite-size pieces
4 Carrots, cut into bite-size pieces
2 cups Water
1/4 tsp. Hot pepper sauce
2 cups sliced Okra
2 Bay leaves
1/2 tsp. Parsley
In a large kettle, saute onions in oil until translucent. Add salt and pepper. Add lemon juice, tomatoes and conch and increase heat. Add vegetables and rest of ingredients. Bring to a boil, then simmer for 3 hours. Remove bay leaves and serve.
COCONUT BREAD
4 oz Margarine
6oz Raw cane sugar
10 oz Whole meal flour
2 tsp Baking powder
1/2 tsp Ground cinnamon
6 oz Freshly grated coconut
1/2 pint soy milk
Directions: Cream the margarine and raw cane sugar until well blended. Sift the flour, baking powder and ground cinnamon in a separate bowl. Stir in the grated coconut. Add the dry ingredients alternately with the soy milk to the creamed mixture, mixing it thoroughly to a thick dough-like consistency. Divide the mixture and shape into buns with floured hands. Place the buns on a greased baking sheet, spacing well apart, and bake in a preheated oven at 180° until risen and brown. Makes 8–10.
