(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Caribbean Food Made Easy
by Levi Roots

This soup opens up your appetite for a meal to come, or it can be lunch on its own. The greener the banana the better, as it will be more savoury - though it makes them harder to peel. The christophene, which West Indians call cho-cho, is an optional extra in this recipe but it adds a certain refreshing, smooth texture and is worth including if you can find it. Use as little or as much chilli as you like.
Serves 4


• 2 green bananas
• 30g (1oz) butter
• 4 sticks of celery, peeled and diced
• 1 green chilli, deseeded and finely chopped
• 1/2 christophene, deseeded, peeled and cut into 2cm (3/4 inch) dice (optional)
• 750ml (1 pint 7 fl oz) chicken or vegetable stock
• 1 tsp thyme leaves
• 1 tsp salt, to taste
• chunky bread, to serve

• natural yogurt
• leaves from a large sprig of mint, roughly chopped


1. Cut the ends from the bananas, cut through the skins down the edges and then put them in a bowl and cover with just-boiled water. Leave to steep for about 15-20 minutes. Put a medium saucepan of water on to boil. Drain the bananas and gently ease them out of their skins, using a small, sharp knife if you need it, then cut into 3cm (1¼ in) lengths and put into boiling water in a saucepan. When the bananas are tender (about 5 minutes), drain and mash them roughly: you want some chunky bits and bobs in this soup.

2. Melt the butter in a medium heavy-based saucepan and in it soften the celery, chilli and christophene, if using. Add the stock, thyme and cooked banana. Bring to the boil and simmer, covered, for 15-20 minutes or so, stirring occasionally. Season with salt.

3. Ladle into bowls and serve with a swirl of yogurt and some chopped mint leaves. Serve with the bread (Jamaicans would eat hard-dough bread)
and there you have a meal.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages