Our first night back in Grenada was spent in the village of Marian above Le Phare Bleu marina. Our Airbnb hostess Tereen offered us a traditional Caribbean saltfish breakfast served with Grenadian cocoa (water boiled with balls of solid cocoa spiced with cinamon and nutmeg). The latter is a bit of an acquired taste for the average tea or coffee drinking Brit but the Saltfish was delicious. Tereen generously shared her recipe and we quickly found that the local supermarkets all sell large long life packs of saltfish, ideal provisions for an ocean passage!
Tereen’s Saltfish Breakfast
Soak a couple of large fillets of Saltfish for 24 hours in fresh water changing the water at least three times over the period then drain, cover the fish with boiling water and drain again. Use a couple of forks to shred the fish into small pieces. Grate half a carrot, finely chop a couple of spring onions and some shardon bene (or fresh coriander leaves) then mix into the fish. Stir in a splash of coconut oil and season to taste.
Serve with freshly baked whole meal bread and/or fried slices of green bananas topped with a fried egg. Chilli sauce makes an excellent condiment.
An overly windy day in the anchorage in Rodney Bay meant going ashore to do some food shopping was not really practical without taking a set of clothes to change into once there. The crew rethought their plans and decided making some wraps might be the easiest thing to serve for lunch with leftover rice and lentils from the previous nights supper. Making do is often forced on the expat shopper as ingredients available on the local supermarket shelves may not be exactly what you’d find at home and often local ones are cheaper too. The following recipe is based on Paul Hollywood’s wraps in his book Bread but adapted to what we had onboard, only the flour was weighed roughly, the movement of the boat in a bouncy anchorage was too much for sensitive electronic scales;
Put about 250g wholemeal bread flour in a mixing bowl, add a teaspoon of dried yeast on one side of the bowl and a teaspoon of salt on the flour at the other side (salt and yeast should not directly combine). Add three teaspoons of sugar then rub in a hefty tablespoon of soft marg eg Flora. Mix in 140ml of water and combine in the bowl til the soft dough leaves the bowl clean (add a little more water if needed, the dough should not be to dry nor should it be sticky). Either knead in the bowl (easiest method on a boat as countertop space is confined) or on a board for five to ten minutes until the dough becomes elastic then cover and leave to rise in a warm place; under the sprayhood in the sun works well for us. When the dough has risen a little (30mins in the tropics, an hour and a half in cooler climes) knock back quickly then divide into six pieces. Put a heavy frying pan on to heat up with a teaspoon of oil then roll out your first wrap thinly to about 20cm round. When the pan is hot cook the wrap for about 1.5 mins on each side, use the cooking time to roll out the next one. Place the cooked wrap ( it should be spotted lightly brown on either side) in a clean tea towel, re-oil the pan and cook the next one. Continue until all six wraps are cooked, leave them in the cloth until ready to use so they remain soft and pliable.
Filling – a couple of tablespoons of cooked coconut rice, a similar quantity of cooked green lentils, a finely chopped tomato, some bean sprouts (you may need to chop these if using commercially sprouted beans, we sprout mung beans for crunchy salads every three or four days). Combine all these with sufficient sauce of your choosing to hold the filing together; Dijon mustard with mayo or satay sauce with a drop of soy and a dash of chilli sauce or … Place a heap of filling at one edge of the wrap, roll and enjoy a tasty lunch. Alternatively spread the wrap with cream cheese (the crew’s current favourites are Philly with either pineapple or crunchy veg), place a few torn lettuce pieces on top and roll as before.