Not Your Grandma's Thanksgiving Dinner

01. West Indies Pholourie — Just Warming Up.

Spice things up with a beloved West Indies favorite: zesty split pea fritters made from a split pea batter and seasoned with different spices and a hot pepper.

INGREDIENTS

• ½ cup dry split peas
• 4-5 garlic cloves
• ½ red scotch bonnet or ½ tsp. pepper sauce
• ¼ tsp. turmeric
• ½ tsp. curry powder
• ½ tsp. ground cumin
• ½ tsp. salt
• ½ tsp. yeast
• ¾ cup flour
• 1 tsp. baking powder
• Oil for frying

method

1. In a bowl soak dry split peas with 1½ cups of water. Leave overnight. Peas will be larger in the morning.
2. The next day, drain the water from the peas, then blend peas, garlic, pepper (or pepper sauce), and enough water to cover the peas in a blender until smooth.
3. Transfer blended mixture to a mixing bowl and add all the dry spices. Mix well, then add baking powder, yeast, and flour. Mix.
4. Cover the batter and let it sit for 1-2 hours.
5. Heat a large amount of oil (enough to fill half of the pan). Test the oil with flour to make sure it’s hot enough – if it sizzles – it’s ready.
6. Once the oil is ready, it’s time to get dirty! Carefully drop the batter into the oil by squeezing the batter from your balled fist directly into the pan. If you do not feel comfortable with this, fill a Ziplock bag with batter, cut a hole on a bottom corner, and squeeze several small circles of batter into the pan. When you drop the batter into the oil, it should immediately pop up. Turn the fritters continuously until golden brown.
7. Continue this process until all your batter is used up.

notes and tips

Pair with tamarind or mango chutney, or any sweet and spicy condiment you like. And, save a few to eat with your entrée like the locals do. Heaven!

02. Caribbean Swims Inna Coconut — Getting Hotter.

Shrimp are often called swims throughout the Caribbean and “inna” is Jamaican patois for into” or “in”—but you already knew that. This delightful appetizer is sure to please your eyes just as much as your taste buds.

INGREDIENTS

• ½ cup orange juice concentrate, undiluted
• ¼ cup freshly squeezed lime juice, from about 2 limes
• 2 tbsp. olive oil
• 2 tbsp. tequila (optional)
• 1 tbsp. Triple Sec (optional)
• ¼ cup chopped cilantro
• ¼ cup minced sweet onion
• 2 medium garlic cloves, pressed
• ½ tsp. curry powder
• ½ tsp. kosher salt
• ½ tsp. ground cumin
• ¼ tsp. turmeric
• ¼ tsp. cayenne pepper, or more to taste
• ¼ tsp. freshly ground black pepper

other INGREDIENTS

• 1 tbsp. olive oil
• 1 ½ pounds jumbo shrimp, peeled and deveined
• 1 whole coconut for every 2 guests; cut each coconut in half (Example: if you have 6 guests, you will need 3 whole coconuts)

method

1. Combine marinade ingredients in a large Ziplock bag. Then add the shrimp to the marinade bag. Turn the bag to coat the shrimp and seal.
2. Refrigerate for up to 30 minutes.
3. Heat a large skillet over medium-high heat; Add 1 tablespoon olive oil to the hot pan.
4. Use tongs, to place marinated shrimp in a single layer in the heated pan. Reserve the marinade.
5. Cook swims for one minute, then flip the shrimp to the other side for an additional 2 to 3 minutes. You may need to do this in batches. Do not overcook the shrimp or it will become rubbery. Remove shrimp from heat.
6. Add the reserved marinade to the hot pan. Continue cooking until it reduces to a thin sauce.
7. Turn off heat, return the shrimp to the pan, and toss them in the sauce to coat.
8. Drop shrimp into the pre cut coconut (use like a bowl) while hot so the shrimp soak up the coconut flavor.

notes and tips

When marinating the shrimp, do not over-marinate or the citrus acids will "cook" the shrimp. If there are leftovers (which there likely won’t be), freeze and when ready to recook, heat on a stove or grill (not the microwave!) for best results. From Aruba, St. Maarten, and Turks & Caicos, to Antigua, St. Lucia, Curacao, and the Bahamas, coconut is a cultural icon and one of the most common flavors that all islands share.

03. Bajan Turkey — Preparing the Main Event.

Scotch bonnet, marjoram, and lime seasoning are classic flavors for Barbados food that can rev up the taste of a bland bird. Spice up your holidays with this twist on the main dish. Cook your Thanksgiving entrée as you normally would but don’t forget to season and infuse your bird first with this Bajan-inspired marinade.

seasoning INGREDIENTS

• 2 large onions
• 2 bunches chives
• 6 garlic cloves
• 2 scotch bonnet chilis
• 3 tbsp. thyme leaves
• 2 tbsp. marjoram leaves
• 3 tbsp. Worcestershire sauce
• 1 lime; juiced to make 2 tbsp

method

1. Finely chop the onions, chives, garlic, chilis, thyme, and marjoram, then mix with Worcestershire sauce and lime juice. Season the mixture with salt and pepper, then pour into a cup and chill.

notes and tips

After chilling, be sure to season under the skin and in the cavity. Place turkey in a large Ziplock bag (or bowl) and refrigerate overnight. Get in the true Caribbean spirit by adding potatoes and other root vegetables, carrots, and cassava to the roasting pan.

04. Jamaican Jerk Corn on the Cob — The Messy Side Piece.

INGREDIENTS

• 6 ears of fresh corn
• 1 clove garlic
• 3 tbsp. fresh parsley
• ¼ cup unsalted butter
• 1 tbsp. lemon juice
• ½ tsp. ground black pepper
• 1 tsp. sea salt
• grated parmesan cheese for sprinkling (optional)
• jerk seasoning for sprinkling

seasoning INGREDIENTS

• 1 tbsp. allspice berries
• 2 tsp. black peppercorns
• 1 tsp. ground cinnamon
• 2 tsp. dried thyme
• 2 tsp. cayenne pepper
• 1 tsp. garlic granules

method

1. Preheat the oven to 425°F. Stir together butter, parsley, garlic, salt, lemon juice and pepper in a bowl until evenly combined. You now have herb butter.
2. Spread 1 tablespoon herb butter on each corn cob; wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet. Bake in a preheated oven until corn is soft, 20 to 25 minutes, turning once halfway through cook time.
3. Remove corn from foil, sprinkle with jerk seasoning, and serve.
4. FOR SEASONING/SPICE BLEND: Put the whole spices in a small pan and heat until fragrant, stirring so they don’t burn. Cool, then grind with a spice grinder or pestle and mortar. Stir in remaining spices and store in an airtight jar.

notes and tips

Sprinkle jerk seasoning lightly (or according to your spiciness preference) over the corn when cooked. For storage, keep seasoning in a small airtight jar. The Jamaica-inspired spice blend will last for two months.

Nevisian Mango Salad — On the Lighter Side.

With so many filling dishes on the menu, a great accompaniment for the main event is salad. But not just any salad—one inspired by Nevis—a tiny Caribbean island that grows 44 kinds of mangoes. Though you can’t get the indigenous papaya undertone Nano variety or the coveted Amory Polly without visiting this mango paradise, you can find mangoes in your local grocery that are similarly fibrous, complex, and sweet. Pair your sweet mangoes with your favorite salad greens blend.

INGREDIENTS

• 1 tbsp. olive oil
• 1 juiced lime
• 1 handful of sugar snap peas
• 1 red pepper; chopped
• 1 gem lettuce; cut into chunky pieces
• ½ mango; cubed

method

1. After chopping and cutting ingredients, toss all ingredients together in a large bowl. That’s it! Prepping is the hardest part.

notes and tips

Double, triple, or quadruple the ingredients based on how many guests will join you for dinner. This recipe makes two servings. You can prepare the lettuce and homemade dressing separately and toss together just before serving your Thanksgiving dinner, so the greens do not wilt.

06. Puerto Rican Crispy-Fried Tostones — Traditional Island Complement.

From eateries in Africa and Central and South America, to seaside Grenada restaurants, fried ripe plantains are popular all over the world. When it comes to cooking technique, Puerto Rico is among the top preparers of this firm banana.

INGREDIENTS

• ½ cup oil for frying (approx.)
• 3 green plantains
• 6 cups cold water
• ½ lime
• Cinnamon for dusting (optional)

method

1. Peel plantains and slice diagonally into 1-inch chunks.
2. Heat the oil in a large skillet and place the plantains in the oil.
3. Fry plantains on both sides (approximately 3 ½ minutes per side).
4. Remove the plantains from the pan and flatten the plantains by placing a plate over them and pressing down.
5. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
6. Dust on some cinnamon to switch from savory to sweet (if preferred).

notes and tips

The best type of plantains to use are the over ripe, nearly black ones. Many stores will not sell them in this state so allow for a week’s time for the green ones to ripen. OPTIONAL: Some cooks will peel, fry, and smash their plantains ahead of time, and then wait until just before serving for the final fry. Dipping plantains in lime water prevents the tostones from turning brown during the time in-between and infuses extra flavor.

07. French Caribbean Banana and Rum Fritters — Frightfully Delightful Course.

Skip the pumpkin pie for a different fruit: bananas. Keeping the banana theme going, this delicious treat never disappoints. Beignets Bananes, as they’re called in the French Caribbean, are a popular delight enjoyed on Sundays around carnival time.

INGREDIENTS

• 4 ripe bananas
• ½ cup golden granulated sugar
• 2 eggs
• 1 tbsp. shredded coconut (optional)
• ⅔ cup plain flour
• 1 tsp. baking powder
• 1 vanilla pod; cut in half lengthwise
• 1 lime; zested
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1 tbsp. white rum
• sunflower oil
• 1 tbsp. icing sugar

method

1. Peel the bananas, put them in a bowl and mash with a fork. Whisk in the sugar and eggs, then the coconut (if using), flour, and baking powder. Using a small knife, scrape the seeds from the vanilla pod and add to the mixture, then stir in the lime zest, cinnamon, nutmeg, and rum.
2. In a deep pan, heat some oil (filling a pan no more than 1/3 full) over medium heat. Make sure the oil doesn’t get too hot and start to smoke. Gently drop tablespoons of the batter into the oil and cook for about 2 minutes on each side, turning occasionally, until golden all over.
3. Scoop the fritters out of the oil and rest on paper towels. Sprinkle with icing sugar and serve hot.

notes and tips

Eat these fritters like the islanders do adding texture with a tablespoon of unsweetened shredded coconut. No one should miss out on these sweet treats. For an easy vegan twist, substitute the eggs for egg replacer – ¼ cup egg replacer for each whole egg.

Once you spice up your Thanksgiving meal with these flavors of the islands, you’ll never go back! Top off your delectable spread with Ting, a Jamaican grapefruit soda sold in select U.S. stores. Or, quench your thirst with a homemade spiked ginger beer drink, classic mojito, or a refreshing rum punch packed with the tropical flavors of coconut, pineapple, and lime.

Enjoy!