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Banana Daiquiri Sauce


1 Jar Native Treasures Banana Daiquiri Jam

4 oz. Simple Syrup
8 oz. water
1 tsp. Cornstarch dissolved in a cup water
cup Rum

Whisk together the Native Treasures Banana Daiquiri Jam,  water & syrup over a medium flame.
Bring to a rolling boil then add the cornstarch.  When it thickens, remove from the heat and stir in the Rum.

Pour generously over cake or ice cream
2 1/2 lb. Sweet potatoes
2 tbs. Butter
4 tbs. Brown sugar
3/4 cup orange juice
1/4 cup rum
Pinch grated nutmeg
1/4 cup golden raisins


Boil the sweet potatoes for 20-30 minutes or until tender. Drain and cool under running water. Peel and slice the potatoes into 1/4" thick slices. In a greased oven proof dish layer the potatoes. Mix the rum, orange juice, sugar and raisins then pour over the potatoes. Sprinkle on the nutmeg, dot with butter and bake in a 350 degree oven for 30 minutes.

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All recipes shown here are taken from the book "Treasures of My Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited and may not be used for other than personal use, without permission.