In order to enjoy a true vacation time in the Caribbean, you need to jump immediately into the Fun!
One way to do it is to start Happy Hour with the famous Ti’ Punch, a local and favorite cocktail of the islanders!
There are many recipes for this island cocktail but this one below is tested and approved!
Traditionally, Ti-Punch is made of white rum but you can also do it with an Amber rum if you want some delicate woody flavors ! then add brown sugar cane or even better a sugar cane syrup ; you can even do you sugar cane syrup yourself for a special touch.
Homemadee sugar can syrup
- 2lbs of brown sugar
- 4 limes
- 2 vanilla sticks (split in 2)
- 2 pinches of cinnamon
- 1 pinch of nutmeg
- 2 cloves
- 1 orange zest
- 1 pinch of black pepper
It will take you only 2 minutes to prepare and 30 minutes to cook. Put all the ingredients at once in a pan and cover with the same amount (level) of water. Put the pan on a low fire for half an hour mixing it regularly with a wood spoon. Once you deep your spoon in the sauce pan and you obtain a single fillet of slightly thick liquid (syrup) going down your spoon, it is ready. If you do not obtain the syrup like drop after half an hour of cooking, add some more time under the fire until you get the perfect smooth syrup. Once you have the right consistency, pass the liquid though a metal « Chinois » strainer. Pour the syrup into a glass bottle or a ball glass jar; you can keep it in a fridge for several months.
Back to the ti-punch !
For 1 person, in a short wide glass (like a whisky glass)
- 1 inch of white rum or amber rum
- ¼ inch of syrup or 3 tea spoon of brown sugar
- 1 slice of lime
How to prepare it directly in your glass.
Add the syrup or brown sugar first, then press the lime onto it (It also helps melting the brown sugar. Then add the rum. Mix it with a tea spoon. You can also add a slice of lime on the glass edge for decoration.
We usually drink the Ti-Punch with no ice… and it is very good with Accras as an appetizer.
An easy recipe that will take you only 20 minutes to achieve.
For 15 accras
- A quarter pond of salted cod fish (You will need to de-salt it before use by rinsing it and letting the fish sit in a bowl of water for a few hours before use)
- 4 tablespoons of flour
- 1 tea spoon of yeast
- ½ shallots
- 1 garlic clove
- 1 few strings of chive finely chopped
- 1 branch of parsley (curly parsley is preferred)
- ½ juice of a lime
- 1 pinch of 4 spices or ½ tea spoon of hot sauce or a ¼ of a finely diced hot pepper
- Half a glass of water or milk
- Oil to fry
Once you have de-salted the cod fish then steamed it or boiled it, shredded it in pieces into a bowl. Add the spices, the herbs, the shallots and garlic finely chopped and the lime juice. Mix it all very well. Mix the flour with the yeast and add it to the bowl. Mix it well. Add the water step by step and mix to obtain a nice dough.
Heat up the oil.
With a tea spoon, create some balls of the dough and drop it in the hot oil. Let it cook to a golden color.
Once cooked, display them on a metal sheet with a layer of paper towel to absorb the excess of oil.
Enjoy it warm!