The Hold


This category contains 13 posts

Baked Beans

Baked beans is actually a Native American dish. Several of the northeastern tribes would bake their beans mixed with maple syrup and deer or bear fat. Often, they would dig bean holes and line them with hot rocks to bake (not unlike a clambake). European colonists would substitute molasses for maple, bacon for deer fat, but … Continue reading


An African dish, brought over by slaves, that likely gave rise to Jamaican Jerk recipes.   Makes: about 10 tsire   Ingredients: 1 lb top round or sirloin steak, preferably a long, thick cut 1/2 cup smooth, unsweetened peanut butter (125 grams) 1/2 teaspoon ground red pepper 1/2 teaspoon salt 1/2 teaspoon ground powdered ginger … Continue reading

Stuffed Hen

This makes for a striking centerpiece to a meal, with the fruit showing through the skin of the hen. With a bit of effort, you can arrange them into patterns. The sweet-savory mix makes for an interesting taste that is not common today.   Makes: 1 hen   Ingredients: 1 large hen 1 cup of … Continue reading


Sancocho is a very Caribbean stew, generally served as a main course. Once you have managed the basics, it quickly becomes a ‘anything at hand’ stew, as tasty with beef or goat as with chicken or lamb. This is a very basic stew found everywhere in the Caribbean, with every family having their own variation. … Continue reading

Roast Suckling Pig

A suckling pig with an orange in its mouth was traditionally served at wedding receptions. The wedding feast was a splendid occasion held at the home of the bride. Ingredients: 1 whole suckling pig. Consult a butcher shop or your local ethnic market. Stuffing: 500 ml(2 cups) minced meat 25 ml (2 tablespoons) minced ham 7 … Continue reading

Pork Cutlets in Cinnamon

In 1638, the Dutch East India Company claimed the island of Sri Lanka from the Portuguese, thus establishing a virtual monopoly on cinnamon production and supply. This meant that deliveries of the spice were very valuable, and prime targets for pirates. In today’s America, cinnamon is generally thought of as a sweet spice, used in … Continue reading

Papaya Steak

Until quite recently, the best cuts of meat went to the wealthiest. Other cuts of meat were less tender. Chuck, round, flank and shin cuts of beef were often all that was available, as were the shoulder of sheep and pig, and the meat of goats (notoriously tough). It didn’t take that long before people … Continue reading

Meat Pie

Pies have been a staple of western and near eastern dishes since at least the time of the Egyptian Empire. In the old days, the nobility ate the contents, and left the crust to their servants and the poor.   Makes a 9” pie   Ingredients: Crust: 1 cup all-purpose flour ½ teaspoons salt 1/3 … Continue reading

Island Chicken

Serves: 8 Ingredients: 2 broiler/fryer chickens (3 to 4 pounds each), quartered Sauce: 1/2 cup soy sauce 1/3 cup canola oil 1/4 cup water 2 tablespoons dried minced onion 2 tablespoons sesame seeds 1 tablespoon sugar 4 garlic cloves, minced 1 teaspoon ground ginger 3/4 teaspoon salt 1/8 teaspoon cayenne pepper Directions: In a large … Continue reading

Duck Creole

Duck has, sadly, become less popular a meat in our modern world. This dish is unusual, a Caribbean take on a French classic, which is likely what dishes of the age would have been like; take a dish from home, and modify with local materials. Serves: 2 Ingredients: 2 small, or 1 large split duck … Continue reading