Take your kitchen on a Caribbean Island hopping adventure. If you’ve every visited the various islands, you’ll know that although some ingredients and dishes transfer from one tropical location to the next, each place puts its own vibrant stamp on the cuisine. Since you aren’t actually in the Caribbean, take to your kitchen with these seven recipes to put a bit of your own flair on island dining.
These are not the johnnycakes you are thinking of. In the U.S., if you order johnnycakes you’ll be served a plate of cornmeal pancakes. In the Bahamas, Fodors explains that a johnnycake is a sweetened bread, often served with stews and soups. This slightly lighter version from the SunSentinel will also make a pleasant afternoon snack.
- 3 cups all-purpose flour
- ½ cup sugar
- ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup solid vegetable shortening
- 1 egg
- ½ cup milk
- 1 tablespoon butter or margarine, melted
Directions: Preheat oven to 350 degrees Fahrenheit, and grease a baking sheet. In a large bowl, mix together the flour, sugar, baking powder, and salt until well-blended. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. (Or process in container of food processor.) In a small bowl, beat together egg and milk until well-blended. Pour into center of flour mixture and stir with fork until soft dough is formed. Turn onto a lightly floured board and knead about 30 seconds or until smooth. Roll into a circle 9 to 9½ inches in diameter and ½ inch thick. Place on greased baking sheet and brush top with melted butter. Bake in preheated oven about 45 minutes or until crust is golden brown and toothpick inserted in center comes out clean. To serve, cut into wedges. Makes 6 to 8 servings.