I am in no way a pro when it comes to the preparation of food. However, I am a pro at eating it! Being away from my mudda home, has forced me to remember everything I picked up while growing up. Things that I picked up, not through being shown the ropes by anyone, but by looking on while I sharpen my teeth for action!Since then, there is one local method of cooking that I have always enjoyed. That is, the incorporation of coconut milk, “LAIT COCO” in creole, in our dishes.Coconut milk is the juice of the pulp of the coconut.
The dish in which it is most commonly used is “Sancoche”. Sancoche is a stew made of seasoned codfish, in which coconut milk is added. Sancoche is finger-licking good! Unlike KFC, which is loaded with oil and salt!Lait coco is also used in porridge, mostly cornmeal porridge. It is used in cornmeal pudding as well.The Jamaicans enjoy it in beans. I enjoy it too. The taste of bean soup and rice and beans are much enhanced by lait coco.Lait coco also tastes great with salmon. YUMM YUMM! I can smell it!
Smoked fish, chicken and pork or any other meat with coconut milk tastes umm umm good!Doe forget de ice pop!
A coconut ice pop nice wee boy! For those who did not have the privilege of sucking ice pop while growing up, it is coconut milk mixed with ordinary milk and almond essence, which is then sweetened and frozen.When you visit Dominica, call me in advance and I will set you up with a bowl of Sancoche!
About Jilly
Raised in Salisbury, Dominica, then moved to Bioche.
Graduate of the Isaiah Thomas Secondary School, formerly St. Joseph Campus, and the Clifton Dupigny Community College.
Currently employed as a Legal Secretary in Roseau, Dominica.
Currently studying law long distance.
Free-spirited, ambitious and generous!
You will find Jilly on the Dominican Diaspora social network
http://www.dominican-diaspora.com/profile/Jilly
Marcia Charles
sylviasmith
MaDD