In this blog, I am delighted to share with you not just recipes but a piece of my culture. As a proud Caymanian, I find joy in introducing others to the unique tastes that make our cuisine so special. Grab your apron and get ready to dive into a world of flavour.

CAYMAN STYLE BEEF 

(Courtesy of Raymond Connolly)

Ingredients:

• 10 Ibs Fresh Beef (pieces of every cut including portions with fat)
• 1 Yellow Onion (or 1⁄2Ib Onions, diced)
• 4 Cloves of Garlic, Finely Chopped
• 1 Stalk of Green Onions (optional)
• 6 Sprigs of Thyme (optional)
• 2 Scotch Bonnet Chillies (whole)
• 1 tbsp Black Pepper 
• 1 ^1⁄2 tbsp Salt
• Seasoning Peppers (to taste)

Directions:

1. Trim portions of fat from lean meat and set aside. 
2. Season meat with salt, black pepper, finely chopped garlic, diced yellow onion, and diced and seeded seasoning peppers (optional to add chopped green onions and thyme.) Then allow to marinate for 12-24 hours, preferably.
3. Place fat portions in a large heavy pot (Dutch oven) on the stove, heating on a high fire until rendered. 
4. Once rendered, place the seasoned beef (with spices) in the pot and reduce heat to medium/low, allowing it to simmer. Add whole scotch bonnet chillies over meat. 
5. Cover with a tightly sealed lid for 4 to 6 hours depending on tenderness desired. Check frequently to ensure that it doesn’t dry out.
6. Remove whole scotch bonnet chillies carefully after cooking to prevent bursting, then stir and allow meat to shred.
7. Serve with rice and beans and your choice of steamed vegetable.

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PINEAPPLE UPSIDE DOWN CAKE 

(Courtesy of Sookie’s Kitchen and Cayman Connection)

Pineapple Topping: 

• 4 tablespoons butter
• ^1⁄2 cup brown sugar
• 1 can of 8oz pineapple rings in pineapple juice* (not syrup) *Reserve the pineapple juice
• 10 Maraschino cherries
• Pam or any baking spray

Cake Batter:

• 1^1⁄2 cups all-purpose flour
• 2 large eggs
• 1 teaspoon baking powder
• ^1⁄4 teaspoon salt
• 1 cup white sugar
• 8 tablespoons room temperature butter

Directions:

1. Spray 9-inch baking pan with Pam/baking spray (especially the sides). 
2. Preheat oven to 350°F.
3. Whisk your dry ingredients first. 
4. Separately, blend the sugar and butter then add eggs. 
5. Add two tablespoons of pineapple juice to the cake batter.
6. Melt the butter and brown sugar in a small pan on low heat  (careful not to burn or the sugar will become bitter). 
7. Pour the brown sugar mixture into the pan.
8. Add your pineapple slices and cherries (pat dry fruit with paper towel beforehand) in desired shape pan.
9. Add cake batter to prepared baking pan and bake for 45 mins.
10. Allow cake to completely cool before flipping and removing the cake.

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I hope that you try these recipes and enjoy some food from my culture. If you do try them, be sure to take a picture and send them to me! See you in the next blog 🙂