The daily
catches drawn by the fishermen at dawn at Bacolet Bay are
part of our local and international cuisine.
Garden
fresh produce, seafood platters and homemade bread and pastas
are among a few of the choices on the à la Carte
menu.
Callaloo Soup with Crab
Meat: Tender, young
dasheen leaves or shredded spinach, ochroes, tomatoes, onions
and garlic, sautéed in vegetable oil coconut milk.
Salt and pepper to taste and reduce. Blend for smoothness.
Shredded crab meat is added last before serving.
This recipe can be a main
meal or without the crab meat served as a vegetable.
Pina
Colada Dolphin Steaks: (marinated in herbs)
Coconut milk, honey, Pineapple puree. Add garlic, onions,
salt & pepper herbs-to taste. Then a dash of white wine
(sautéedslowly) over medium heat.
The
Voodoo Love: Pineapple chunks + juices. Dark rum &
White rum. Angostura bitters (dash). 1/2 tsp lime juice Blend
or shake -
(
Place gently 1 hibiscus or bougainvillea flower in your
hair ) Touch your partner gently when taking the 1st sip
…… the rest is history!!
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