To celebrate the Carnival Season, we’re delighted to have teamed up with Shivi Ramoutar, chef and author of Caribbean Modern, to bring you this very special Caribbean-themed dish, Caribbean Chilli-n’. With each mouthful, it will remind you of those tropical island days and beat those end of summer blues! With sweet pineapple teamed with slow cooked pork and crunchy cabbage, this dish is bursting with colour and flavour, as well as nutritional goodness. Enjoy a deliciously tropical mix of Adobo shredded pork, brown rice, black beans, red cabbage, white cabbage, romaine, pineapple, picked onion, spring onions, crushed peanuts, lime, coriander and chilli dressing. For a little extra kick, why not add some extra chilli flakes?!
Why not create your very own Caribbean recipe at home? Here’s a sneak peek into one of Shivi’s Recipes from the Rum Islands…
PINEAPPLE & PEANUT SLAW
A slaw with a difference: the subtle sweetness of the pineapple balances the gentle heat from the cayenne and chilli while the peanut adds great crunch (add as much or as little as you like). This slaw is great with barbecued meats, deli hams and cheeses, and for picnics. To make it lighter, replace half the mayo with Greek yogurt. To ensure that the slaw retains its crispiness, make this no more than a few hours before serving.
Time 20 minutes prep + 1 hour 15 minutes soaking and draining
½ large red cabbage, roughly shredded, soaked in cold water for 15 minutes
½ small white onion, peeled and finely shredded
1 large carrot, quartered then peeled lengthways
1 red chilli, seeded and finely sliced lengthways
150g fresh pineapple, cored and cut into small chunks
Pinch of cayenne pepper
Pinch of paprika
Pinch of dried oregano
3–6 tbsp mayonnaise
Sea salt and freshly ground black pepper
Handful of peanuts, toasted and roughly chopped
1 tbsp chopped coriander leaves
Place the cabbage, onion and carrot in a colander, sprinkle with a little salt and leave for an hour. Gently squeeze out any excess liquid from the vegetables.
In a large bowl, toss the cabbage, onion and carrot with the chilli and pineapple. Stir the cayenne, paprika and oregano into three tablespoons of the mayonnaise then toss with the slaw, ensuring it is fully coated. Add more mayonnaise, and toss well, until you have the desired creaminess of slaw. Season with salt and pepper, and give one final mix to combine the dish. (You can leave it to chill for a few hours before you serve).
Give one final toss, sprinkle over the peanuts and coriander, and you’re ready to serve.
Find out more about Shivi Ramoutar and her Caribbean Modern book at www.shiviramoutar.com
Follow Shivi on Instagram and Twitter at @shiviramoutar