Magic 103.7

World Cuisine for today coming from Dominicia- Dominican Bakes
Ingredients (Makes 6–8 Bakes)

4 cups all-purpose flour
1 tablespoon baking powder
¾ tablespoon salt
½ tablespoon sugar
2 cups lukewarm milk (or water)
1½ tablespoons butter, melted
Vegetable oil for frying (about 2 cups)

Instructions

In a large bowl, combine the flour, baking powder, salt, and sugar.
Add the melted butter and mix.
Gradually pour in the lukewarm milk while mixing to form a soft, slightly sticky dough.
Divide the dough into 6–8 balls.
Cover and let rest for 15–20 minutes.
Flatten each ball into a round disc with your hands.
Heat the oil over medium heat in a deep saucepan.
Fry the dough pieces until golden brown, about 2–3 minutes per side.
Remove and drain on paper towels.
Serve warm with saltfish, eggs, cheese, or your favorite accompaniment.

World Cuisine for today coming from Trinidad-Curry Duck
Ingredients

Serves 6–8

For the Duck

4–5 lb (1.8–2.3 kg) duck, cut into pieces
Juice of ½ lime
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons curry powder
1 tablespoon ground cumin (geera)
4 cloves garlic, minced
2 scallions, chopped
4 sprigs thyme
1 small onion, chopped
1 hot pepper, chopped (optional)

For Cooking

¼ cup vegetable oil
3 tablespoons curry powder
1 teaspoon turmeric (optional)
½ onion, chopped
1 teaspoon whole cumin seeds (optional)
3 cups water, plus more if needed
1 whole hot pepper
1 tablespoon amchar masala (optional)

Instructions

Clean the Duck

Rub the duck pieces with lime juice and rinse well.
Pat dry with paper towels.

Season and Marinate

Combine the duck with salt, black pepper, curry powder, ground cumin, garlic, scallions, thyme, onion, and chopped hot pepper.
Mix thoroughly.
Cover and refrigerate for at least 2 hours or overnight for best flavor.

Burn the Curry

Heat the oil in a large heavy pot over medium heat.
Add cumin seeds and chopped onion and cook for 1–2 minutes.
Mix the curry powder with a little water to form a paste.
Add the paste to the pot and cook for 3–5 minutes until fragrant and slightly darkened.

Cook the Duck

Add the seasoned duck and stir well to coat with the curry.
Cover and cook for 15–20 minutes, allowing the meat to release its juices.
Add 3 cups of water and the whole hot pepper.
Cover and simmer for 1–1½ hours, stirring occasionally, until the duck is tender.
Stir in the amchar masala during the final 10 minutes of cooking, if using.

Serve

Serve hot with:

Dhalpuri roti
Steamed rice
Peas dhal
Callaloo