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Fusion food: Caribbean-Asian recipes

Fusion food recipes

All recipes courtesy of Solu and Chef Carlos Jorge

{headlinbe}Arroz Con Pollo (Chicken with Rice and Peas)Makes 4 to 6 servings


1/4 cup olive oil

1-1/2 tablespoons Achiote seeds (annatto seeds)

1 whole chicken cut into 8ths or 3 boneless chicken breasts cut into a 1/2-inch dice

Salt and pepper, to taste

1 large onion, diced

5 cloves garlic, minced

1/2 green pepper, diced

1/2 red pepper, diced

1/2 yellow pepper, diced

2 tablespoons capers

2 cups long grain rice

4 cups chicken stock or broth

1/4 bunch cilantro leaves, minced

3 basil leaves, chiffonade

1 cup green olives (pimento stuffed)

2 bay leaves

10 ounce frozen sweet peas, thawed


1. Place 1/2 cup of olive oil in small pan and add the achiote. Heat on medium heat until bubbles form, then remove from heat and let steep. Generously season chicken with salt and pepper. Drain
achiote seeds from oil (should be deep reddish-orange color). Place oil in large stockpot. Heat oil on high and sear chicken pieces on all sides until golden brown – do not burn chicken.
Remove chicken pieces to a heatproof plate or platter and reserve.

2. Lower heat on pot in which the chicken was seared, and add diced onions, garlic, peppers and achiote. Saute until soft (do not burn garlic). Add capers and sweat with the onion mixture. Add
uncooked rice, and stir to coat with the oil/onion mixture. Let the rice “toast” for just about a minute. Add chicken stock, making sure to scrape the bottom of the pot. Place chicken
pieces back in. Add cilantro, basil, olives, and bay leaves and mix well to incorporate.

3. Check for seasoning and adjust to taste with salt and pepper. Cook on medium heat, covered, until the rice is done. Add peas just before serving.

Ginger Shrimp with Coconut Milk, Calabaza and Avocado

(Camarones con Gengibre y Leche de Coco)

Makes 4 to 6 servings

Shrimp Marinade:

2 tablespoons chopped scallion

1 tablespoons chopped ginger

2 tablespoons canola oil

2 teaspoons soy sauce

24 large shrimp, peeled and deveined

Salt and pepper


1 medium calabaza squash

2 tablespoons unsalted butter

2 thinly sliced shallots

3 thinly sliced garlic cloves

1 thinly sliced lemongrass stalk

1-inch pieces of ginger, thinly sliced

3 cups chicken stock

3/4 cup coconut milk

2 tablespoons chopped cilantro

To serve:

1 avocado

4 cups steamed jasmine rice


1. Preheat oven to 350 degrees F. In a medium bowl combine the shrimp marinade ingredients and toss to coat evenly; seasoning to taste with salt and pepper. Reserve in
refrigerator while the broth is made.

2. Peel the squash cut into a medium dice. Place in a small saucepan with 1/2-cup of water and 1 tablespoon butter and cook over medium heat until tender, about 10 minutes. Remove from liquid and
reserve in a warm place.

3. To make the broth, melt 1 tablespoon butter in a small sauté pan over medium high heat. Add shallots, garlic, lemongrass, and ginger, cook until tender without browning. Add chicken stock
and bring to a boil. Add coconut milk and cilantro and simmer an additional 5 minutes, stirring to incorporate coconut milk. Strain the broth and reserve warm. Lay shrimp out on a baking sheet and
place in oven until done about 7 minutes.

4. Place 1 cup of jasmine rice into a soup bowl. Garnish the bowl with a few pieces of squash and 4 shrimp. Slice a quarter of an avocado and place on top of the rice. Ladle a small amount of the
both into the bowl.


Makes 1 cocktail


2 ounces Snowqueen vodka

1 ounce Hypnotic liquor

1 ounce white cranberry juice

Splash of Blue Curacao

Splash of lime juice


Combine all ingredients in a martini shaker with ice. Strain into a chilled martini glass and garnish with an orchid.

More Caribbean and Asian recipes

A taste of the Caribbean: Tropical Orange Waffles

Snapper with Asian Vegetables

Wontons with Pineapple Salsa

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