We're Going Bananas at Spicy Caribbee

We're going Bananas at Spicy Caribbee!

As an ode to our Banana Ketchup we are sharing three of our favorite treats to dip in it!

It can be used as you would regular ketchup. It is a flavorful and delicious sauce that can be used to dip or as a glaze.

Let's talk about the fun, simple and yummy recipes we have carefully chosen to pair with our Banana Ketchup. The first are aranitas or little spiders, if we were to translate it directly. They're a classic delicacy made out of shredded green plantain and deep fried. The second are tostones made out of "pana" or breadfruit. These were my favorite growing up! My mom would make the most delicious and fluffy tostones de pana ever.

The last are homemade coconut breaded chicken fingers. A nice tropical twist and a crowd favorite!

We hope you enjoy trying and tasting these at home.

Visit and share us on Instagram and Facebook. We would love to hear how these recipes turned out for all of you all.

We want to welcome our new customers and hope you are all enjoying our updated website. Thank you for your continued support during these times of uncertainty. Stay safe.

God Bless you.

Nereida

Aranitas

Ingredients

2 green plantains

3 tbsp Spicy Caribbee Herbed Sea Salt

Oil of your choice for frying

Directions

2 Grate plantains.

3. Season with Spicy Caribbee Herbed Sea Salt.

4. Heat a sufficient amount of oil for frying over medium-high heat.

5. To create the ananita shape grab about 1-2 tablespoons of shredded plantain and make a little ball with your hands.

6. Fry them until golden brown. Remove from the oil and place on paper towels to remove any excess oil.

Enjoy with some Spicy Caribbee Banana Ketchup!

Breadfruit Tostones

Ingredients

1 tsp Spicy Caribbee Herbed Sea Salt

Oil of your choice to fry

Directions

2. Cut the breadfruit in half and then proceed to cut into chunks.

3. Heat a sufficient amount of oil for frying over medium-high heat.

4. Fry the breadfruit chunks. When they have softened, you'll know when you can stick a fork smoothly through, the chunks are ready to be removed from the oil.

5. Flatten the chunks with a "tostonera" In case you don't have one, you can flatten them using a cutting board and the bottom of a plate.

6. Fry the flattened breadfruit chunks or "tostones' until golden Brown.

Remove from the oil and place on paper towels to remove any excess oil.

7. Sprinkle with some Spicy Caribbee Herbed Sea Salt.

Enjoy with some Spicy Caribbee Banana Ketchup!

Coconut Chicken Fingers

Coconut Chicken Ingredients

1 3/4 lbs chicken tenderloins

1 tbsp oil of choice

Spicy Caribbee Herbed Sea Salt to taste.

1/ tsp Spicy Caribbee Sunsational Garlic Sauce

1 1/4 cup Spicy Caribbee Unsweetened Shredded Coconut

3/4 cup breadcrumbs (panko)

2 eggs, beaten

Directions

1. Preheat the oven to 375 F and line a large baking sheet with parchment.

2. Cut the chicken tenderloins in 3 parts.

Place chicken in a large bowl, drizzle with the oil and season with garlic, salt, and pepper. Mix until the chicken is well coated with the oil.

3. Place chicken in a large bowl, drizzle with the oil and season with Sunsational Garlic, salt and pepper. Mix until the chicken is well coated with the oil.

4. Add the shredded unsweetened coconut and panko crumbs to a large bowl with a lid and shake to combine.

5. Beat eggs in a small bowl. Pass the chicken fingers through the eggs and then coat with Panko and shredded coconut mixture.

6. arrange them in a single layer on the baking sheet.

7. Bake for 16 to 20 minutes, or until the chicken is cooked through.

Be careful not to overcook.

8. Enjoy with some Spicy Caribbee Banana Ketchup! Go Bananas!