sint-eustatius Is My Kitchen
SINT-EUSTATIUS Breakfast Appetizers & Soups
SINT-EUSTATIUS Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Sint Eustatius offers a delightful culinary experience with a blend of local, Dutch, and Caribbean influences, featuring fresh seafood and traditional dishes like goat water and grilled fish.
Traditional Dishes
Goat Water: This is a rich stew made with goat meat, vegetables, and spices, often served with rice or funchi (cornmeal). It is considered one of the island's most popular dishes.
Grilled Fish: As an island, Sint Eustatius is known for its fresh seafood. Grilled fish, seasoned with local spices, is a must-try for visitors.
Carnistoba: A traditional Caribbean stew made with marinated beef, peppers, onions, and spices, slow-cooked to perfection.
Conch and Dumplings: This dish features tender conch cooked in a savory broth, served with homemade dumplings, showcasing the island's seafood offerings.
Johnny Cakes: Deep-fried dough balls that are often served as a side dish or snack, commonly enjoyed with saltfish.
Traditional Dishes
Goat Water: This is a rich stew made with goat meat, vegetables, and spices, often served with rice or funchi (cornmeal). It is considered one of the island's most popular dishes.
Grilled Fish: As an island, Sint Eustatius is known for its fresh seafood. Grilled fish, seasoned with local spices, is a must-try for visitors.
Carnistoba: A traditional Caribbean stew made with marinated beef, peppers, onions, and spices, slow-cooked to perfection.
Conch and Dumplings: This dish features tender conch cooked in a savory broth, served with homemade dumplings, showcasing the island's seafood offerings.
Johnny Cakes: Deep-fried dough balls that are often served as a side dish or snack, commonly enjoyed with saltfish.
Main Goat water stew 
scotch bonnet is one of the hottest chili pepper and makes the stew very flavorsome.
Serves: 4
3 cups flour (approx.), one for coating goat meat and two for dumplings
Salt and pepper
1/4 cup cooking oil
1 cup spring onions, sliced
4 small scotch bonnets, chopped
1 cup celery, sliced
6 carrots, peeled and sliced into about 1/2 inch rounds
1 tsp allspice
1 tsp ground cumin
Serves: 4
Preparation time:20 minutes
Cooking time:2 hours
2 lbs (800g) goat meat, diced (with bones or without)3 cups flour (approx.), one for coating goat meat and two for dumplings
Salt and pepper
1/4 cup cooking oil
1 cup spring onions, sliced
4 small scotch bonnets, chopped
1 cup celery, sliced
6 carrots, peeled and sliced into about 1/2 inch rounds
1 tsp allspice
1 tsp ground cumin
1. Season some flour with salt and pepper and coat the goat meat with it.
2. Heat cooking oil in a large pot and brown the meat.
3. Add a quart (1 litre) of water and bring to a boil.
4. Reduce to medium heat add spring onions, scotch bonnets, celery and carrots. Cook for 30 minutes.
5. Reduce the heat to a simmer and cook for an additional hour.
6. Just before the hour is up, make the dumplings by mixing the two cups of flour (and the allspice and cumin, if desired) with approximately 1 cup of water, added gradually, until a soft dough is formed. Each dumpling should be bite-sized.
7. Add the dumplings and cook for an additional 30 minutes.
8. Serve with naan bread (or other essential carb of your choice).
2. Heat cooking oil in a large pot and brown the meat.
3. Add a quart (1 litre) of water and bring to a boil.
4. Reduce to medium heat add spring onions, scotch bonnets, celery and carrots. Cook for 30 minutes.
5. Reduce the heat to a simmer and cook for an additional hour.
6. Just before the hour is up, make the dumplings by mixing the two cups of flour (and the allspice and cumin, if desired) with approximately 1 cup of water, added gradually, until a soft dough is formed. Each dumpling should be bite-sized.
7. Add the dumplings and cook for an additional 30 minutes.
8. Serve with naan bread (or other essential carb of your choice).
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
SINT-EUSTATIUS
"May every sunrise hold more promise, and every sunset hold more peace."
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1 Recipes
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