Butterflies are a spicy method of quickly soaking green fruits in the Caribbean, especially Trinidad and Tobago. Today I’m using Pommecythere (Ponmecitere of Trinidad and Tobago, Dominica, Guadeloupe, Martinique, June Plum of Bermuda and Jamaica, Juplone of Costa Rica, Golden Apple of Barbados, and Jobs Indio of Venezuela)). There is a subtle difference between The ultimate pommecythere chow Shared in 2014.
You need it…
9 Pomity
1 teaspoon of sea salt
2 Scotch Bonnet Pepper (Crushed or sliced)
5-8 leaves Chadongbeni (chop)
Garlic cloves (Slumped)
10-15 Chinese salt prunes
1/2 Medium Red Onion (Thin slice)
2 Lime (juice)
1 Lemon (juice)
3/4 cup water
1/4 tsp black pepper
Note! Wear gloves when working with scotch bonnets or pots you choose to use. Watch the video below. As for the recipe, I will explain in particular how I peeled and chopped the pommmecytheres.
Watch the video below and reminds you to wash, peel and chop pommies as they are difficult to explain in text.
Once you’ve prepared the Pommecytheres, it’s time to assemble everything.
Here’s what the inside of Pommecythere looks like:
Put everything in a large bowl and mix well and combine.
If it’s an overly tart, add a little more salt. Salted prunes and onion slices add color, flavor and texture to the typical pommmecythere chow that normally reaches the island.
Make sure to marinate in the fridge for a few hours before digging. It is intended to be eaten fresh, but is kept in the fridge for several days.
As the island kids, butterflies were one of our favorite snacks.
