Sunday's Roast Chicken with lime and ginger

1 5-61B whole roasting chicken
2 tbsp ginger peel and chopped
4 limes
2 tbsp kosher salt
fresh thyme
2 cup water
1 tbsp flour
2 1/2 tbsp water
1 cup water (or more as need)
salt and pepper to taste

Preheat oven at 500 degrees

Place chicken in a large bowl and cover with water. Add the 2 tablespoon of salt and the juice of 1 lime. Soak for 15 to 20 minutes. Rinse the chicken with cold water inside and out. Pat dry.

Cut another lime and squeeze the juice inside the cavity of the chicken, rub the entire chicken with the lime. Take 1 tablespoon of the ginger and rub the chicken inside and out. Sprinkle the other tablespoon of ginger inside the chicken. Place 1 or 2 lime(s) and a sprig of fresh thyme inside of the chicken. Fold the wing tips under the wings. Push the legs against the body and tie them together using a strip of tin foil or a strong piece of string.

Add two cups of water in a roasting pan. Place the chicken on a rack in the roasting pan. Sprinkle with salt and pepper and put in preheated oven. Roast for 30 minutes. Reduce heat to 350 degrees and continue to cook for another 90 minutes. The chicken should be golden brown when finished and you can easily move the legs back and forth. Remove from oven. Cool for 5 to 10 minutes. Carve and serve with Gravy, Macaroni and cheese and sauteed cabbage and carrots.

GRAVY
Place the roasting pan on top of the stove over medium heat. Combine the flour and 2 1/2 tablespoons cold water and stir into the pan. Add 1 cup of water or more as needed. Bring to a boil and cook for 3 to 5 minutes or until smooth. Remove from heat, add salt and pepper to taste.

Conkie

This is a dish that is straight out of Africa. Whether it is referred to as Conkie, Doucanou, Dokono, Ducana or Blue Drawers the preparation and main ingredients are the same. Of course there are variations here and there depending on which Caribbean island you are on. For instance, in Anguilla it is prepared with ground green corn instead of cornmeal, you also have the option to add corned pork. The choice is yours. The batter is then wrapped in singed or quailed banana leaves or sea grape leaves. Since I cannot easily get banana or sea grape leaves, I use tin foil.

I first had Conkie served with Stewed Salt Fish when I was about 7 years old. It was prepared by my neighbor John Miller on Good Friday. I did not know it was an Easter tradition to have Conkie on Good Friday in St Kitts, but ever since my first taste I decided then and there, at that tender age, that I will always prepared and serve Conkie and Stewed Salt fish every Good Friday. I made my first Conkie the following Easter. I have had many years to experiment and come up with a recipe that works for me. Here is my variation of Conkie:


2 1/2 cups cornmeal
3/4 cups flour
3 1/2 cups grated coconut
1 1lb pumpkin peel and grated
3/4 cups flour
1 cup raisin (optional)
1 stick melted butter
3 cups brown sugar or sweeten to taste
1 1/2 cups milk
1 tsp almond essence
1 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp black pepper (optional)

Combine the grated coconut, pumpkin, sweet potato and cornmeal. Stir in the sugar, (add more or less to suit your taste) melted butter, milk, spices and essence. Add the flour and raisins, stir well to make sure all the ingredients are combined. Using a serving spoon put 1 1/2 spoonfuls of mixture on banana leave, sea grape leave or foil paper, roll up,fold over the leaf or foil tucking in the sides. (If using banana leaves or sea grape leaves, tie with a string). Drop in a large pot of boiling water and boil for 3/4 hour.
SERVED WITH STEWED SALT FISH

To singe or quail banana or sea grape leaves, soak leaves in boiling for a few minutes. This will make them pliable and easy to fold.

Dutch Oven

I cannot say enough about the Dutch Oven. Growing up it was referred to as the heavy black pot, the cast iron pot or the daubing pot. Call it was you may, but at a very young age I discovered that the dutch oven is a very versatile pot and when ever it was out there was definitely going to be something delicious for lunch.

The dutch oven was primarily used to slow cook meals. It was also used to bake cassava breads, roast peanuts, deep frying and to make johnny bakes. It was fascinating watching the way the johnny bakes were made using the dutch oven. The pot was placed on a coal pot with hot coals. Pieces of dough were placed inside the dutch oven. It was then covered and hot coals were placed on the lid. The johnny bakes were cooked to perfection with the fire on top and at the bottom of the dutch oven. Today the dutch oven is easily transferred for the stove to the oven.

Where did it get the name dutch oven? Nobody know for sure. It has been around for centuries and as new traditions replace the old, every good cook holds on to or try to get a dutch oven.