Irietropical

Irietropical

By Stacey Ann BradleyArtsFood
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Irietropical episodes

  • Caribbean Vacation Planning

    Choose your island wisely. Airfare is one of the key expenses of any Caribbean trip, and some islands are much easier — and cheaper — to get to than others. For the lowest fares from the U.S., look for destinations served by low-cost carriers such as Jet Blue Montego Bay and Barbados and Spirit Aruba. Keep in mind that more competition usually leads to lower fares; you’ll pay less to fly to Jamaica, which is served by dozens of airlines, than you will to fly to an island like Dominica, which only has a handful of connecting flights on a few airlines.

    Check the cost of living. Don’t just look at the cost of airfare; dig deeper to see which islands are less expensive once you’re there. The Dominican     Republic. has some of the region’s lowest hotel and resort rates, while a place like St. Barth’s, known for upscale tourism, will be harder on your wallet. Keep in mind that some less developed islands that are a little harder to get to may make up for the higher airfare with lower costs for lodging and food.

    3. Evaluate the exchange rate. The exchange rate can also play a role in how much you pay for your Caribbean vacation. For U.S. travelers, choosing an island where the local currency is pegged to the U.S. dollar at a fixed rate (rather than an island that uses a variable currency such as the euro) can help you better estimate your costs and avoid being penalized when the U.S. dollar weakens against other world c

    4. Consider a cruise. If you’re interested in visiting more than one island, a cruise can offer excellent bang for your buck by bundling accommodations, transportation, and meals into one affordable rate. These days you can find Caribbean cruise fares for less than $100 per person, per night. If you live on the East Coast, you may even be able to drive to a nearby home-port, such as Baltimore, New York, Miami, or Charleston, and cruise all the way down to the Caribbean without even having to fly. Visit www.irietropicalbuzz.com .

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    9 min
  • Sweet Potato Pudding
    Recipe
    • 5 pound(s) sweet Potato
    • 3 cup(s) dark Sugar
    • 1 cup(s) flour
    • 1 teaspoon(s) cinnamon powder
    • 1 packet(s) Coconut Milk Powder
    • 5 cup(s) water
    • 1/4 cup(s) Margarine melted
    • 1 whole nutmeg, grated
    • 1 teaspoon(s) salt
    • 1 teaspoon(s) cinnamon powder
    • 1 teaspoon(s) vanilla essence
    • 1 tablespoon(s) white rum
    • 1 tablespoon(s) lime juice
    • 1 teaspoon(s) Browning optional
      • Sweet Potato Pudding Directions
      1. Peel cut and grate sweet potatoes and place in a large mixing bowl.
      2. Add dark sugar, flour and raisins.
      3. Combine Coconut Milk Powder with water, mix well and add to the sweet potato mixture.
      4. Add melted margarine,nutmeg,salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well.
      5. Scrape mixture into a greased 10 inch baking tin.
      6. Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 - 1 3/4 hours.

        7. Note:5 pounds sweet potato will yield 12 cups when grated.
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        3 min
      7. Beetroot Salad
        Recipe
        • 2 cup(s) sweet potato, large diced
        • 1 cup(s) chocho, diced
        • 1 cup(s) carrots, julienne
        • 1 pound(s) beetroot
        • 1 can(s) Peas, drained
        • 6 whole Lettuce Leaves
        • Dressing:
        • 1/4 cup(s) Olive Oil
        • 1/4 cup(s) mustard
        • 1/4 cup(s) wine vinegar
        • 1 teaspoon(s) ginger, grated
        • 1/4 teaspoon(s) Traditions Black Pepper
        • 1 sprig(s) parsley, chopped
          • Beetroot Salad Directions
          1. Peel sweet potatoes and cut into large dice; peel and cut into medium dice and cut carrots into julienne (thin strips).  Boil until tender and drain immediately.
          2. Wash whole beetroot and boil in enough water to cover.  Peel and cut into medium or large dice.
          3. Combine sweet potatoes, carrots and beetroot; and then drain.
          4. Combine dressing ingredients in a bowl and whisk well.  Pour dressing over beetroot mixture and mix well.
          5. Arrange lettuce leaves on the base of a salad bowl and top with the beetroot mixture.
          6. Garnish with chopped parsley.
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            2 min
          7. Bake whole sea fish
            Recipe
            1/4 cup(s) Margarine
            2 teaspoon(s) scotch bonnet pepper, and finely chopped
            2 sprig(s) thyme, chopped
            3 clove(s) garlic, finely chopped
            1 large onion, chopped
            8 ounce(s) Rice
            1 cup(s) stock*
            1 can(s) Tomato Juice
            8 ounce(s) shrimp, cooked
            1 tablespoon(s) tomato, diced
            1 can(s)  Whole Kernel Corn
            2 tablespoon(s) dried parsley
            1/4 cup(s) White Vinegar
            2 cup(s) water
            1 teaspoon(s) Traditions Fish Seasoning
            1/4 ounce(s) Fish and Meat Sauce
             Baked Whole Sea Fish Directions
            Pre-heat oven to 190°C/375°F.
            FOR STUFFING:
            In a large saucepan melt 2 Tbsp. Margarine.  Add scotch bonnet pepper, chopped thyme, garlic and onion and sauté for 1 minute. Add  Rice, stock and Tomato Juice, stir well. Cover and leave to simmer over flames for 25 minutes or until rice grains are tender. Set aside.
            In a large bowl place shrimp, diced tomato, parsley and cooked Rice. Combine well.
            FOR FISH:
            Clean and wash fish in a solution of vinegar and water. Make diagonal cuts on sides of fish. Season with Traditions Fish Seasoning, rub inside and outside of fish using 1 Tbsp. Margarine, then stuff fish with rice mixture.
            Using remainder of Margarine, grease aluminum foil, wrap stuffed fish in the prepared foil, place on a baking tray and bake for about an hour.
            Serve fish on a platter, drizzled with Fish and Meat Sauce.
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            3 min
          8. Ackee and corned pork
            Recipe
            • 2 pound(s) corned pork, diced
            • 4 tablespoon(s) Vegetable Oil or Olive Oil
            • 1 large onion, medium diced
            • 1 large tomato, medium diced
            • 2 stalk(s) escallion, chopped
            • 1 sprig(s) thyme
            • 2 teaspoon(s)Scotch Bonnet Hot Pepper Sauce
            • 2 dozen(s) ackees, boiled, drained
            • 1 teaspoon(s) black pepper
              • Ackee and Corned Pork # 2 Directions
              1. Scald corned pork in enough water to cover for about 10 minutes to reduce salt level; discard water.  This process may be repeated.
              2. Boil pork in enough water to cover until it becomes tender.  Drain, allow to cool, then cut into medium dice.
              3. Heat Vegetable Oil in a large skillet and use to saute onion, tomato, escallion and thyme.  Add the corned pork and Scotch Bonnet Hot Pepper Sauce and mix well.
              4. Fold in the ackees and sprinkle with black pepper.

                5. To Serve:  Serve with roasted breadfruit slices.
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                3 min
              5. Health breakfast Cabbage Hash Browns very health

                 Ingredients

                eggs

                1/2 garlic powder

                1/2 salt

                2 Shredded Cabbage

                1/4 sliced  onion

                tbsp vegetable oil

                Directions

                Mix eggs, garlic powder, salt, black pepper.

                add cabbage then place in a large skillet medium heat

                Cook about 3 minutes per side

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                2 min
              6. Be creative and embrace life
                Caribbean travel and lifestyle Blog featuring travel tips. My goal is to feature recipes from the beautiful islands. Discover Caribbean food and culture and lifestyle
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                2 min

              About Irietropical

              From the publisher's feed

              A Caribbean travel and lifestyle Blog featuring travel tips. My goal is to feature recipes from the beautiful islands. Discover Caribbean food and culture.