Curry, Callaloo & Calypso - Macmillan Caribbean
Curry, Callaloo & Calypso - Macmillan Caribbean
Curry, Callaloo & Calypso - Macmillan Caribbean
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<strong>Curry</strong>, callaloo & calypso<br />
1 lb dried chickpeas (channa)<br />
3 cups vegetable oil<br />
1 tsp minced hot pepper<br />
1 tsp salt<br />
1 tsp chadon beni (cilantro)<br />
1 lb raw peanuts, shells on<br />
1 lb peanuts, shelled<br />
½ cup butter<br />
22<br />
Crispy fried<br />
channa<br />
This was a popular home-made snack when I was<br />
growing up!<br />
The night before cooking, soak the chickpeas in a generous<br />
quantity of water.<br />
Next morning, drain and dry on paper towels.<br />
Heat the oil in a large deep pot or a wok. Add the chickpeas<br />
and fry on medium heat until golden and crisp and cooked.<br />
Remove from the pot and drain on lots of brown paper or paper<br />
towels.<br />
Mix the minced pepper, salt and chadon beni then sprinkle the<br />
mixture over the channa.<br />
Makes about 3 cups<br />
Baked peanuts<br />
Preheat the oven to 350˚F.<br />
Simply wash the peanuts and sprinkle lightly with salt. Spread in<br />
a single layer on a baking tray lined with parchment paper.<br />
Bake for about 20–30 minutes, turning with a spoon every 10<br />
minutes. When you can smell the nuts and the shell comes off<br />
easily they are cooked.<br />
Butter-fried<br />
peanuts<br />
Soak the peanuts in hot water and rub off the skin.<br />
Melt the butter in a frying pan, add the peanuts and cook,<br />
turning frequently, until the nuts are golden and crisp. Sprinkle<br />
with salt.<br />
Cool, and store in a glass bottle.<br />
Note<br />
If you prefer, fry the nuts in vegetable oil instead of butter.<br />
Crispy fried channa (top) and butter-fried peanuts<br />
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