Creating a Caribbean Christmas

Creating a Caribbean Christmas

By Barbara J. Avery                                     

The challenge seemed simple enough.  Create as closely as possible a Christmas dinner at home as it would be enjoyed on any of the many islands that dot the Caribbean Ocean .  My food research began while my husband Brian and I were in Puerto Rico , and continued as we dined our way through Aruba , Curaçao, St. Maarten, and St. Thomas .   With the date set for the dinner, we invited some good friends over to share the festive meal.  

Holidays and special occasions on the islands have special menus that may include roast sucking pig, yellow rice and green pigeon peas, as well as goat or veal stew. A glance around the countryside at the herds of goat, or as one Aruban called them Aruban deer, and pigs wandering near the roads, explains the use of pork and goat on islanders’ holiday menus. The meat is readily available. Although not many of us have access to a whole suckling pig, a pork shoulder roast makes a great substitution.  Black-eyed peas are a reasonable substitute for green pigeon peas. Sautéed yellow plantain and chayote salad with your favorite vinaigrette can round out the menu.   

As your guests arrive, offer them appetizers of fried yucca and salt cod fritters or corn sticks. A good dessert for your Caribbean Christmas feast is any dulce dish such as a rich custard or flan. We enjoyed coconut custard with mango rum sauce.  

Information about decorating for the event was not such an easy task.  The goal was to have a holiday as it would be celebrated in homes on the islands, not in an island beach-themed venue.  The mere thought of, as one article suggested, using beach towels as tablecloths and having guests bring beach chairs for a Christmas dinner made me wince.  In fact, I found that in Puerto Rico , homes are decorated with Christmas trees, lights, and Nativity scenes. Puerto Rico is not unusual among the islands in this style of holiday decoration.  

To set a Caribbean dinner table, use a linen and lace white or Christmas tablecloth.  Add a centerpiece made of a glass fillable floating candle holder with seashells and small glass Christmas ornaments tucked inside, all of which are available at craft stores.  Add  unscented red floating candles to the holder. Around the base of the candle holder arrange greenery studded with shells or shell ornaments.  Set the table with festive plates and linen and lace napkins along with your best flatware.  If you have true silverware, use it.  Decorate the room with small white lights in your plants.  An inexpensive artificial wreath decorated with shells and starfish draped with a small fishing net add to the theme. Play Caribbean Christmas music while you wine and dine to make the ambiance complete.

Yucca Fries with Garlic Oil

Serves 4-6

2 pounds yucca root, peeled and cut into 2-inch by 1-inch pieces

Vegetable oil for frying

½ cup olive oil

2 cloves garlic, minced

¼ teaspoon dried thyme

Seasoned salt and freshly ground black pepper

Boil yucca until tender, about 30 minutes.  Drain. Pat dry with paper towels.

Fry pieces in deep fryer or 2-inches of vegetable oil until golden brown. Drain on paper towels. Sprinkle with seasoned salt and pepper.

Mix together remaining ingredients and drizzle over fries.  Serve hot. Also good with hot ketchup.

Conch Chowder

Serves 4-6

¾ pound canned conch meat rinsed and drained, or equivalent of canned clams, undrained

Juice of 2 fresh limes

1 large onion, minced

1 green bell pepper, minced

2 medium carrots, diced

1 large red potato, diced

1 (14.5) ounce can diced tomatoes, undrained

4 cups water

1 bay leaf

¼ teaspoon dried thyme

If using canned conch cut into bite-size pieces.  Place the conch pieces in a saucepan.  Cover with water and bring to a boil.  Reduce heat. Cook at a simmer for 10 minutes.  Drain the conch saving the cooking liquid.

Meanwhile, place bacon slices in a stock pot or dutch oven and cook over medium-high heat until the fat has been rendered.  Remove from skillet and leave 1 tablespoon of the drippings in the pot.  In same pot sauté the onion, bell pepper, celery, carrots, and potato for 10 minutes. 

Add the cooked conch or canned clams, bacon, tomatoes, 2 cups of the reserved cooking liquid, water, bay leaf, and thyme.  Cook for one hour.  Can also be simmered in a crock pot. Add the conch or clams during the last hour of cooking time.