Thursday, July 9, 2009

Colombo de poulet

The Colombo was introduced into Martinique and Guadeloupe around the middle of the 1800's by migrant Hindu workers. We found freshly mixed Colombo powder and all the ingredients needed to make our own Colombo on board Bristol Rose.

This recipe is based on one we found in Caribbean Cookery by Elisabeth Lambert Ortiz.
3 lb of chicken 1/2 lb, aubergine, peeled and sliced
4 tbl spoons oil, 1 christophene (choko)
2 onions, finely chopped, 1 lb dasheen (taro)
2 cloves of garlic, 1 can of coconut milk
1/3 cup Colombo, 1 cup chicken stock
1 tbl spoon tamarind pulp, 3 seasoning peppers (use hot peppers if desired)
1 green mango, lime juice
1/2 lb pumpkin, 2 tbl spoons rum
1/2 lb green papaya, bundle of thyme, green onions, bay leave
  • I used a pressure cooker for this dish
  • Saute chicken pieces lightly on both sides in oil, remove from pressure cooker
  • saute onions until golden
  • add garlic and Colombo and cook for 3 minutes
  • return chicken to pressure cooker and other ingredients except for lime juice and rum
  • Cover pressure cooker and cook for 30 minutes
  • add salt to taste, add lime juice and rum
  • serve with rice