21 January 2012 - 28 January 2012 Eastern Caribbean Cruise
I wanted to share with you some of the history and highlights of Turks and Caicos. This is the first stop on our Holland America cruise.

Turks and Caicos is made up of many small islands and gets its name from a cactus and a Lucayan term for "string of islands". The islands were inhabited by Taino Natives who were then introduced to Western culture. The island were settled by Bermudans, The French, the Spanish, and the British. Today it still remains a British crown colony and is a tourism hot spot and culinary melting pot.
Foodwise, some familiar staples include Johnny Cakes, peas and rice, curry goat, chicken, and pigtails to name a few.
Many of the indigenous dishes are based on seafood and local vegtables. A dish like "Penn On" usually uses conch or cod fish or whatever sthe fisherman brought home to cook. The most know dish, peas and rice is "peas and grits as they did not have rice until later.
The people are descendants of African slaves who made their home their and have come to be known as "belongers." The speak English and are known for being friendly and religious.
Their local crafts are extremely popular in the middle Caicos. From basket weaving, plaiting palm leaves for straw hats, and weaving fanner dishes and bowls to binding mosquito brushes and net-making, native crafts are important to the way of life of the people of the islands.
The music of the islands are "Ripsaw" or "Rake 'n Scrape". The music is made with unusual intruments, a saw, goatskin drum, hand accordion or Constentina, hand-made maracas and ascoustic guitar. Another style of music is Combina and sounds like Jamaican reggae, as well as the popular calypso and soca styles.
Story telling is yet another tradition passed on from the islanders' African ancestors.
Lacayan rum is the liquor of the islands, mixed with fresh juices and a bit of coconut rum as well.
Here are two recipes know to Turks and Caicos I thought you might like to try before we go on the cruise:

Turks and Caicos Turks and Caicos

RECIPES FROM TURKS AND CAICOS
Coconut Rum Cheesecake
96 oz softened cream cheese
2 cup sugar
2 tbs flour
1 tbs salt
mix in mixer with paddle
7 eggs
2 yolks
1.5 c sour cream
10 oz white chocolate melted
1 can coco lopez
5 oz shredded coconut
5 oz rum
Add and Mix
Spring form, graham cracker pie crust
Bake 350 for 30 minutes with a water bath in the bottom of oven
lower to 200 for approx 1.5 hours
cool

Mango Chutney
2 14-oz. green mangoes, peeled and chopped
1 tsp. salt
2 cups malt vinegar
1 cup light-brown sugar
1 oz. ginger, peeled and grated
2 cloves garlic, crushed
1 tsp. Allspice, crushed
2 oz. dark raisins
1 Serrano or Jalepeno pepper, seeded and chopped
1. Combine the sugar, salt and vinegar in a stainless-steel saucepan. Simmer over low heat until the sugar dissolves. Add the mango, and continue to simmer until the fruit begins to soften but retains some texture. Remove the fruit, and place in a strainer set over another bowl.
2. Combine the ginger, garlic, allspice and chilies with the liquid released from the mango. Reduce until the mixture becomes syrupy. Combine all ingredients again, and allow to cool.


RECIPES FROM TURKS AND CAICOS
Ginger Mango Chicken
6-8 oz. boneless chicken breast
garlic powder
salt, black pepper mango chutney (recipe above)
1 cup evaporated milk
1 egg
1 cup all purpose flour
2 cups breadcrumbs
Preheat oven to 350 degrees. Pound chicken breast with mallet on both sides and season witli garlic powder, salt and pepper. Place chutney on 1/2 of the chicken breast and fold together. Put flour, beaten egg, milk and bread crumbs in separate bowls. Coat sttiffed breast with flour, then milk, then egg, and finally bread crumbs. Brown chicken breast in a skillet with vegetable oil, rotate so that entire breast is golden brown. Drain off oil, place in a baking dish and bake for about 25 minutes. Serves 6 people