Johnny Cakes

1. 1 cup flour
2. 1 1/2 teaspoon baking powder OR cream of tartar + baking soda
3. 1/4 teaspoon salt
4. 1 table butter
5. water

Instructions

Put flour, baking powder and salt in a bowl.

Rub butter into flour mixture with fingers.

Mix enough water for stiff dough.

Knead until smooth.

Roll into a ball and allow to sit under bowl for 1/2 hour

Cut into pieces and shape in palm until smooth and flat

To bake:

Poke holes in cake with fork.

Heat oven to 375 degrees Fahrenheit

Place dough cakes on baking pan

Bake for 20 minutes or until light golden brown

Modified recipe. Original retrieved from http://www.recipeisland.com/blog/anguilla-johnny-cakes-2/

Anguillian Kebabs

(pineapple slices in picture optional, though not included in this recipe)

1. 1/2 cup fresh pineapple juice
2. slightly less than 1/4 cup white wine vinegar
3. 2 Tbsp. molasses
4. 1 Tbsp. salt
5. black pepper to taste
6. wood skewers (soaked in water for 20 minutes
7. 2 lbs. beef
8. Instructions

Cut beef into large bite-size cubes. Mix pineapple juice, vinegar, molasses, salt and pepper in a large bowl. Drop the beef cubes and coat well. Marinate at room temperature for 1 hour or more, turning occasionally.

Preheat broiler. String the meat cubes into the skewers, packing them tightly. Baste with the marinade and broil them until done, 9 to 10 minutes if using a traditional broiler.

Modified Recipe, Original retrieved from http://www.recipeisland.com/blog/anguillan-kebabs-3/

Rice and Peas

Ingredients

1. 1 cup of rice
2. 2 oz. dried pigeon peas OR
3. 1/2 lb. fresh pigeon peas OR
4. fresh pigeon peas 16 oz
5. Water
6. Salt
7. 1 tbsp. butter
8. 1/4 tsp. thyme
9. Dash hot pepper sauce
10. Black pepper
11. Lime juice

Instructions

Soak dried peas in water overnight.

Throw away water. Add fresh water and cut up beef.

Simmer until cooked. Measure liquid and add water to make 2 cups of liquid. If using fresh green pigeon peas, simmer in lightly salted water until cooked. Measure liquid and add water to make up 2 cups of liquid. Bring peas and 2 cups of liquid to boil, add 1 cup of rice and seasonings, stir, cover and simmer until all liquid has been absorbed (around 20 minutes).

Modified recipe. Original retrieved from http://www.recipeisland.com/blog/anguilla-rice-and-peas/